Recipes Straight From Candace Nelson!!

Who doesn’t love cupcakes, brownies, and cookies but getting them from the Sprinkles bakery is a real treat. Now imagine getting the recipes straight from the creator of Sprinkles Candace Nelson herself! Check out her website you can find recipes, blog post, and all the baking related things going on with Candace. Find links to her Cupcake MBA Bootcamp and also her The Pie Pop-Up online baking course for everyday bakers (and even non-bakers!) who are ready to learn the art and joy of pie making. And if you want more recipes check out her books on



For the brownies:
1/3 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp fine sea salt
1/2 cup (1 stick) butter, plus more for greasing
3/4 cup granulated sugar
1 tsp pure vanilla extract
2 eggs
2 ounces bittersweet chocolate

For the mint ganache:
4 tbsp coconut oil
2 tbsp heavy cream
4 sprigs fresh mint
6 ounces white chocolate, chopped


  1. Preheat the oven to 350°F. Butter a 9 x 9-inch square baking pan; set aside.
  2. Into a medium bowl sift the flour, cocoa, and salt; set aside.
  3. In another medium-sized, microwave-safe bowl combine the butter and chocolate and microwave on high, stopping and stirring every 45 seconds, until melted and smooth, 2-3 minutes total.
  4. Cool slightly, whisk in the sugar and, then whisk in the eggs until incorporated. Gradually add the dry ingredients to the wet until well blended.
  5. Make the ganache:
  6. In a small saucepan bring the coconut oil, cream, and mint to a simmer. Remove from the heat, cover and let steep for at least 30 minutes or up to 4 hours, more, depending on your preferred level of mint intensity.
  7. In a small microwave-safe bowl melt the white chocolate, stirring every 30 seconds until smooth, 1-2 minutes.
  8. Remove the mint sprigs from the heavy cream and whisk the warm cream into the melted chocolate until emulsified.
  9. Spread evenly over the brownies and chill until the ganache hardens, 30 minutes. Cut into 16 equal-sized brownies.



2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, melted and still warm
1 1/4 cup granulated sugar
1/4 cup packed brown sugar
1 tsp pure vanilla extract
1 large egg plus 2 large egg yolks
2 cups semisweet chocolate chips


  1. In a medium bowl mix together the flour, baking soda, and salt; set aside.
  2. In a stand mixer fitted with paddle attachment cream the butter and sugars on medium speed until fluffy and smooth, 2-3 minutes. Turn off the mixer and scrape down the sides of the bowl with a spatula. Turn the mixer on low speed, add the vanilla and eggs, and beat until well combined.
  3. Gradually add the flour mixture and beat until just incorporated, turning the speed up to medium-high or high for a short period if necessary to bring the mixture together. Using a spatula, fold in the chocolate chips.
  4. Wrap in plastic wrap and refrigerate ideally overnight, but at least a few hours.
  5. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  6. Scoop portions of ¼ cup and roll into round balls. Place on the baking sheets, with space in between; do not press down.
  7. Bake until the tops are golden brown, 11-12 minutes. Cool slightly, then transfer to tacks to cool completely.



6 tbsp European-style butter, such as Plugrá, plus more for greasing
1 cup sugar
1 tsp pure vanilla extract
1/4 tsp fine sea salt
1/4 cup all-purpose flour
6 ounces bittersweet chocolate, chopped
2 large eggs


  1. Preheat the oven to 350°F. Generously butter the bottom and sides of an 8-inch square pan and line the pan with two strips of parchment paper that fit the pan both vertically and horizontally, leaving a 2-inch overhang on all sides.
  2. In a small bowl, combine the sugar and salt.
  3. In a medium microwave-safe bowl, microwave the butter and chocolate on high for 2 to 3 minutes, stopping every 45 seconds to stir until melted and smooth.
  4. Stir in the sugar mixture until blended.
  5. Whisk in the eggs one at a time until fully incorporated, then whisk in the flour and vanilla until the mixture is smooth and glossy.
  6. Pour the batter into the prepared pan and bake until the top is set and slightly shiny (the brownies should not spring back when pressed), 25 to 26 minutes.
  7. Transfer the pan to a wire rack, cool completely, and cut into 16 equal-size squares.



For the cupcakes:
1/2 tsp pure vanilla extract
1/2 cup (I stick) butter, softened
1 cup granulated sugar
1 egg plus 2 egg whites
1 cup frozen cranberries (not thawed), or fresh if you can find
1 1/2 cups plus 1 tablespoon all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
2/3 cup whole milk
2 tbsp finely grated orange zest (from 2 large oranges)

For the Frosting:
1 cup (2 sticks) unsalted butter, slightly softened
3 cups confectioners sugar
1/8 tsp fine sea salt
1 tsp whole milk
1 tbsp orange juice
1 tbsp lightly packed finely grated orange zest
1/8 tsp pure vanilla extract


  1. Make the Cupcakes
  2. Preheat oven to 325°F. Line a 12-cup cupcake pan with cupcake liners; set aside.
  3. In a medium bowl whisk the flour, baking powder, baking soda, and salt; set aside.
  4. Toss the cranberries with the 1 tablespoon of flour and set aside.
  5. Add the milk and orange zest to a small saucepan and heat over low heat until hot (but not boiling); let cool until lukewarm, 4-5 minutes. Stir in the vanilla.
  6. In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl if necessary. Reduce speed to low, add egg and egg whites, and beat until creamy, 1-2 minutes.
  7. Slowly add half of the flour mixture, then the milk mixture, then the remaining flour mixture, beating after each addition until just blended and scraping down the sides of the bowl if necessary. Turn off mixer and gently fold in the cranberries by hand.
  8. Divide the batter evenly among the prepared cupcake cup and bake until the tops are just dry to the touch (some may be slightly golden on the sides before this happens), 18-19 minutes.
  9. Cool completely before frosting with the Orange Frosting.
  10. Make The Frosting
  11. In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt on medium speed until light and fluffy, 2-3 minutes.
  12. Add the milk, lemon juice and zest, and vanilla and mix until smooth and creamy, making sure not to incorporate too much air into the frosting.

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