Tag Archives: frosting

Butterfinger Blondies

14 Apr

Butterfinger Bars 5
My mixer hasn’t seen much action the past few months and Noah really wanted to make a pretend birthday cake. Yep, he’s a weird but very very smart child. He can think of any excuse for dessert. He’d been throwing me a pretend birthday party all morning and what’s a party without cake? I have trained him well.

So, these aren’t cake but I had them on my mind since my mom raved about them days before when she had sampled them at a luncheon at work. It didn’t take much convincing to make blondies instead of cake since they had frosting AND chocolate.
Butterfinger Bars 3
I also assume you all have been really missing the sugary goodness around here so I decided I would sacrifice for you and sample one of these bars as my cheat for the week. Oh, the things I do for you guys! But then they were immediately wrapped up and sent to work with Joel. I just couldn’t be trusted with them in the house.
Butterfinger Bars 1
They are chewy and gooey with all kinds of butterfinger goodness throughout the blondies and frosting. Make sure to bake them just until they are set for ultimate deliciousness. Let me warn you, they are incredibly rich so just a few bites will satisfy your sweet tooth sufficiently.
Butterfinger Bars 4
And make sure to keep these in mind to use up those extra butterfingers after Easter!

Butterfinger Blondies

1 cup butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp. vanilla
2 eggs
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approximately 16 “Fun Size” bars)

Frosting:
1/2 cup butter, at room temperature
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approximately 4 “Fun Size” bars)

1. Preheat oven to 350 degrees F. Cream butter and sugars in mixing bowl. Add the vanilla and eggs and mix until incorporated. On low add your dry ingredients (flour, salt and baking soda) until just combined. Stir in your chopped Butterfingers.

2. Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set. Remove from the oven and cool completely.

3. For the frosting: cream the butter and shortening together until smooth. Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth Stir in your chopped Butterfingers. Spread on your cooled blondies

 

 

 

 

Chocolate Chip Cake with Cookie Dough Frosting

3 Mar

Chocolate Chip Cake with Cookie Dough Frosting
So I have a little thing to tell you guys and I hope you won’t be mad at me. For Lent I’ve decided to eat clean (except for 2 meals a week). Gah, I’m scared but totally committed so wish me luck. Joel wasn’t too thrilled when I informed him on what I had decided but he’ll get over it. He gets free catered lunch every day from all kinds of yummy restaurants so he can get his fill of junk food then.
Chocolate Chip Cake with Cookie Dough Frosting
That being said, I figured I should share this delicious dessert we had for Valentine’s day before I bid farewell to sugar. I gave Joel a bunch of different dessert options and this is what he chose. He is a cookie dough fanatic so it was kind of a no brainer.
Chocolate Chip Cake with Cookie Dough Frosting
The butter and brown sugar in the cake and frosting really make this taste like a complete cookie dough fest. And I am totally digging recipes with instant pudding mixes. They make everything so moist and delicious.

You can’t really go wrong with a moist yellow cake dotted with chocolate chips smothered in a cookie dough frosting. Plus, it’s incredibly rich so a little piece goes a long way. Try it and enjoy all the sugar on my behalf.
Chocolate Chip Cake with Cookie Dough Frosting
Chocolate Chip Cake with Cookie Dough Frosting
recipe from Mother Thyme

1 cup all-purpose flour
3.4 oz. box instant vanilla pudding (just the mix, do not prepare)
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 tsp. salt
3/4 cup milk
1/4 cup butter, melted and cooled
2 Tbsp. sour cream
1 large egg
1 tsp. vanilla
1 cup semi-sweet chocolate chips

Cookie Dough Frosting:
6 Tbsp. butter, softened
1 1/2 cups powdered sugar
1/2 cup brown sugar
1-2 Tbsp. milk
1 tsp. vanilla extract
3/4 cup mini semi-sweet chocolate chips

1. Preheat oven to 350 degrees F. Grease an 8-inch square or round pan and set aside.

2. In a large bowl, mix together flour, pudding mix, brown sugar, granulated sugar and salt. In another bowl, whisk together milk, butter, sour cream, egg and vanilla.

3. Slowly pour wet ingredients into dry ingredients, stirring as you do so. Mix until the batter just comes together then stir in chocolate chips. Pour batter into prepared pan.

4. Bake for 35-45 minutes or until golden and a toothpick comes out clean. Let cool for 5 minutes then remove from pan (you can also leave it in the pan if you want to serve it that way.

5. For the frosting: cream together butter and sugars. Add vanilla and a small amount of milk. Keep adding milk until desired consistency is reached. Mix in mini chocolate chips. Frost cake once it has cooled completely.
Chocolate Chip Cake with Cookie Dough Frosting

Frosted Zucchini Brownies {Gluten and Lactose Free}

23 Aug

Frosted Zucchini Brownies
My zucchini supply is finally starting to wind down, thank goodness. As much as I normally like zucchini, I will be happy to not see it for awhile. I had picked the last few right before we were heading out for Kansas City to visit our new nephew and see the Royals play the Red Sox and I knew I wouldn’t have time to do something with them for dinner but didn’t want them to go to waste. So, I decided I would whip up a baked good to bring along for the weekend.

I’ve mentioned before that our nieces eat gluten and lactose free so that can sometimes make things difficult. A lot of gluten-free recipes I come across use about 50 (exaggerate much?) different kinds of flours that I just don’t want to invest in since it’s only a once and awhile thing for us. But I do always keep a box of gluten-free all-purpose flour around for such occasions. I have had pretty good success switching the gluten-free version for regular flour in most recipes.
Frosted Zucchini Brownies
When I whipped up these brownies, I followed the recipe exactly and the batter was incredibly dry and I just didn’t feel comfortable with it. I decided to mix in an egg and then it was the perfect consistency. And an added bonus was that it made them more dense, rich and cake-like. The zucchini kept them moist and I promise you can’t taste it in the finished product. It’s almost like it melts away in the batter.

This may not be the healthiest way to use up that last bit of zucchini growing in your garden but it is quite delicious and is still a way to sneak in some veggies. You could totally trick your kids or significant others…I tried with Joel but he isn’t a big chocolate fan so he didn’t want them. Darn, I love foolin’ that guy.
Frosted Zucchini Brownies
Frosted Zucchini Brownies
recipe adapted from allrecipes.com

1/2 cup vegetable oil
1 egg
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups gluten-free all-purpose flour (or regular all-purpose flour)
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

For the Frosting:
6 tablespoons unsweetened cocoa powder
1/4 cup vegan margarine (or regular if dairy isn’t a concern)
2 cups confectioners’ sugar
1/4 cup almond milk (or regular)
1/2 teaspoon vanilla extract

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.

2.In a large bowl, mix together the oil, egg, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

3.Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Shark Cupcakes

5 Aug

Shark Cupcakes 2
Like I mentioned yesterday, I love Shark Week. We go through the entire week ahead of time and DVR way too many shows then spend the week of glued to the TV once Noah goes to bed. It’s kind of ridiculous but I look forward to it every summer. And what makes Shark Week better? Cupcakes. Especially lightly fluffy cupcakes with wavy delicious cream cheese frosting and a surprise center to fit the shark theme. And the chance to make homemade fondant for the shark fins!
Shark Cupcakes 1
The inspiration came from these adorable cupcakes I saw on Pinterest. Aren’t they adorable? But just wait until you bite inside. See, they are gory too. I kind of love it.
Shark Cupcakes 5
Because of the filling, I decided to keep the cake simple and go with my favorite white cake recipe. Once the cupcakes are cooled, cut out the center and fill. Rather than pipe the frosting on, I decided to slather the cupcakes with it then take a knife which I dipped in the frosting then quickly lifted to make it appear like choppy waves.
Shark Cupcakes 6
When it came to the fondant, I simply rolled it out and used a little template I drew to cut out the shark fins (make sure to use a sharp knife). And they would look even cuter dyed gray but I ran out of black food coloring and the nearest store that carries the gel colors I like is about 30 minutes each way and it was one of those “ain’t nobody got time for that” kind of days. So, alas, the fins are white but still pretty darn cute in my opinion.

I sent these to work with Joel and his coworkers probably think I have a weird obsession. And this post probably isn’t helping matters.
Shark Cupcakes 4
If you are a shark lover like me, whip these up, put on your stretchy yoga pants and settle on the couch for Shark Week.

Shark Cupcakes

1 recipe white cupcakes
1 (18 oz.) jar strawberry preserves*
1/4 recipe homemade fondant, rolled out and cut into fins

For the frosting:

1 stick butter, softened
1 (8 oz.) pkg. cream cheese
1 lb. powdered sugar (about 4 cups)
1-2 tsp. vanilla extract

1. Once cupcakes have cooled, cut out a hole in the center of the cupcakes (not all the way to the bottom). Fill with strawberry preserves.

2. For the frosting: whip together the butter and cream cheese. Slowly incorporate the powdered sugar. Add vanilla. Whip for a few minutes until frosting gets light and fluffy. Swirl in blue or teal food coloring to desired look (I left a little white throughout to look like the surf of the ocean).

3. Slather cupcakes with frosting and lift knife or spatula as you are swirling it on to make it appear like waves. Top with fondant shark fins and enjoy!

*I didn’t use the entire jar but got pretty close.

4th of July Rice Krispie Cupcakes

28 Jun

4th of July Rice Krispie Cupcakes 2
I shared these pudding pops with you on Monday and well, one patriotic treat just isn’t enough so I’m bring you these beauties today. Can you tell that I’m totally going down the easy route these days? I’m only 25 weeks pregnant but I’m kind of ready to be done already. My first time around was much easier. I could sleep, put my feet up or just relax whenever I wanted but these days my little dude keeps me running. At least I will be in better shape!
4th of July Rice Krispie Cupcakes 4
So, anyway I have seen these cute cupcakes floating around the internet for awhile and they popped into my head when I was trying to think of fun and easy treats for the 4th of July. Plus, I don’t think I have ever met a person who didn’t like rice krispies so they will be popular too. They are easily customizable to any holiday, just switch up the sprinkles. And with all the different flavored marshmallows they have these days, you could have fun with flavor combinations too.
4th of July Rice Krispie Cupcakes 1
I totally planned on making homemade frosting to top these, but I got lazy. If you are awesome and have way more motivation than me, whip some up on your own. Go ahead and show me up. I dare ya.
4th of July Rice Krispie Cupcakes 3
Be sure to check out some past patriotic deliciousness following the recipe!

4th of July Rice Krispies Cupcakes
recipe from side of rice krispie box
yields 54 mini cupcakes

3 Tbsp. butter
1 (10 oz.) bag marshmallows
6 cups rice krispie cereal
2.5 oz. patriotic sprinkles + more for topping
1 can frosting (I used strawberry)
Red or blue gel food coloring (depends on what color frosting you want)

1. Melt butter and marshmallows together over low heat. Remove from heat and stir in rice krispie cereal and sprinkles.

2. Spray mini muffin tin with non-stick spray then spoon rice krispies into the tins, pressing to form. Allow to cool then move to a platter.

3. Mix frosting with desired food coloring. Place into a piping bag fitted with a star tip. Pipe frosting onto rice krispies then top with sprinkles.
4th of July Funfetti Whoopie Pies
Patriotic Funfetti Whoopie Pies

Layered Cupcake Tutorial and Finished Product

Cheesecake Filled Strawberries
Marshmallow Caramel Popcorn
Marshmallow Caramel Popcorn
4th of July Fruit Skewers
4th of July Fruit Skewers

And for a little DIY fun, Cupcake Picks.

Mini Lime Cupcakes

15 Mar

Mini Lime Cupcakes 2
I always love when a holiday rolls around because that means some themed baking is going to happen in my house. With St. Patty’s in a few days, I asked Noah what we should bake and he said cupcakes….so cupakes it is!

I have had this recipe pinned for quite awhile and have been waiting for the perfect recipe to bake up these little guys. I love that they are lime instead of the traditional mint or pistachio flavored cupcakes I came across for St. Patrick’s Day. I also love that they are itty bitty for easier portion control…unless you feel like you have to eat all the ugly ones since you don’t want your husband’s new co-workers to question your baking abilities….yeah, that totally didn’t happen.
Mini Lime Cupcakes 1
Noah calls these cupcakes green tiny little baby ones. I think that kid is pretty funny. You know why else he’s funny? He is a typical boy so clothing is sometimes optional, even when cooking. I decided if he ever has a food blog it should be named “The Naked Chef” and my mom thought the tagline could be “Don’t burn your business” or “No pants, no problem.” That’s how he rolls, see.
The Naked Chef
Sorry for the tangent, he just cracks me up. I think the socks totally make the outfit.

The cake had a light lime flavor but man did the frosting pack an amazing lime zing. They were just perfect for the springtime that we are all dreaming about. It’s actually supposed to be in the 60’s today but then get chilly again this weekend.
Mini Lime Cupcakes 5
Just wait and see what awesome cupcakes I found for Easter, you might just die.

Hope you all have a happy and safe St. Patty’s!

Mini Lime Cupcakes
recipe from A Farm Girl Dabbles

3 1/2 cups all purpose flour
2 1/4 tsp. baking powder
3/4 tsp. kosher salt
1 cup unsalted butter, at room temperature
2 1/2 cups sugar
4 large eggs, at room temperature
5 Tbsp. fresh lime juice
2 Tbsp. finely grated lime peel
Green food coloring (I always use gel food coloring because it’s more vibrant)
1-1/2 cups buttermilk

for the frosting*:
8 oz. cream cheese, at room temperature
1 1/2 cups powdered sugar
1/2 cup unsalted butter, at room temperature
1 Tbsp. finely grated lime peel
1/2 tsp. vanilla

1. Preheat oven to 350°.

2. Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl, beat butter until smooth.  Add sugar and beat to blend. Beat in eggs 1 at a time, then the lime juice, lime peel, and food coloring. Batter may look curdled, but that’s just fine. Beat in the flour mixture alternately with the buttermilk, in 3 additions. Spoon batter into liners, about 2/3 full. Bake cupcakes until tester inserted into center comes out clean. This took about 12 minutes for me, but it will depend on the size of your tins, so pay close attention to your baking time. Cool 10 minutes and remove from pan. Cool completely before adding frosting. This recipe yielded 86 mini’s for me but once again, it will depend on the size of your muffin tin.

3. For the frosting: beat all ingredients in medium bowl until smooth.  With a medium-large plain round tip, pipe frosting onto cooled cupcakes, or simply spread it on with a knife.  Sprinkle a bit of fresh lime zest over tops, if desired.

*The frosting only made enough to frost about 2/3 of my mini’s. I would recommend making a recipe and a half if you have a tiny mini muffin tin (the silicone ones seem to be bigger so if that is what you are using you should be fine with the original amount).

Mini Lime Cupcakes 3

Sweet Potato Pie Cupcakes with Marshmallow Frosting

12 Nov

Sweet Potato Pie Cupcakes
So do you all follow How Sweet It Is? If you don’t, you must follow the link know because she is amazing and quite hilarious. The recipes she dreams up are spectacular and this is one of them!

I only recently became a fan of sweet potatoes and now I’ve kind of become obsessed. Unfortunately (or maybe fortunately since I certainly don’t need 12 of these in my house), Joel hasn’t jumped on my sweet potato band wagon yet so I’ve had these bookmarked for awhile waiting for the perfect opportunity to make them for someone else. When we were invited to a friends house recently to watch the Husker game I knew the time had come. And brought my cupcake holder home empty!
Sweet Potato Pie Cupcakes
The cupcakes themselves were warm and spicy with a nice crunchy texture from the graham cracker crust. The marshmallow frosting was really, really sweet. I’m not a big fan of frosting in the first place so it was a bit much for me but the frosting lovers reported that it was yummy. The caramel drizzle of course adds more sugary goodness. The pecans added another layer of crunchy texture which I really enjoyed (but they are optional so do as you please).
Sweet Potato Pie Cupcakes
These cupcakes would be a perfect update to the regular ‘ole sweet potato pie that usually graces the Thanksgiving buffet.

Sweet Potato Pie Cupcakes with Marshmallow Frosting
recipe from How Sweet It Is
makes 12 cupcakes

Graham crust:
2 tablespoons unsalted butter, melted
1/2 cup graham cracker crumbs
1/2 teaspoon sugar

Cupcakes:
1 1/3 cups loosely packed brown sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted and cooled
6 ounces cooked, mashed sweet potato
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup milk

1. Preheat oven to 350 degrees F. Line a cupcake tin with liners. In a small bowl, mix melted butter, sugar and graham cracker crumbs until moist, then press about 1/2-1 tablespoon of crumbs into the bottom of each liner.

2. In a large bowl, whisk egg and sugar together until combined and no lumps remain. Add in vanilla extract and butter, then whisk in sweet potato. Add in flour, baking soda, salt, cinnamon and nutmeg, then add in milk and stir until combined and smooth. Drop about 1/4 cup of batter on top of each graham cracker crust. Bake for 15-17 minutes, or until cupcakes are set and spring back at the touch. Let cool completely before frosting.

Marshmallow Buttercream Frosting

1/2 cup butter (1 stick), softened
1 Tbsp. vanilla extract
1 1/2 cups marshmallow fluff
3 cups of powdered sugar
1-2 tsp. milk, if needed

Beat butter in the bowl of electric mixer until creamy. Add in fluff and beat for 2-3 minutes, then add in vanilla extract. With the mixer on low speed, add in powdered sugar 1 cup at a time until fully incorporated. Once all the sugar has been added, beat on medium-high speed for 2-3 minutes. If mixture if too runny, add a bit more sugar. If it’s too thick, add a bit of milk one teaspoon at a time. Frost cupcakes and drizzle with caramel sauce and chopped pecans.

Applesauce Spice Cake with Brown Sugar Cream Cheese Frosting

8 Aug

Applesauce Spice Cake with Brown Sugar Cream Cheese Frosting

If you are a regular follower of my blog, you will already know that my little man turned two recently. We had a big yellow party for him the weekend before his birthday but I still couldn’t bear the thought of him not having another little celebration on his big day. I made chocolate cupcakes and lemonade cupcakes for his party so I wanted to go a different route for his birthday. My mom and I brainstormed and finally came up with applesauce spice cake. Some of his favorite snacks include applesauce and raisins so I thought it would be a fitting cake for the man of the hour.

I searched around the internet and actually had a hard time finding an applesauce spice cake recipe that sounded just right. Many of them had cocoa powder in this which just sounded a bit odd to me. I wanted a true cinnamon, clove-y cake and I found it via 52 Cupcakes. The recipe was originally for cupcakes but I wanted Noah to have a cake so I baked up some of the batter in my awesome Wilton Mini Tasty-Fill Cake Pans then I baked the remaining batter in an 8×8 pan.

The cake was super dense and moist as a spice cake should be in my opinion! And the brown sugar cream cheese frosting was incredible. It’s unbelievable so three simple ingredients can combine into such deliciousness!

And I of course had to include some photos of Noah tearing it up!

Applesauce Spice Cake with Brown Sugar Cream Cheese Frosting
recipe from Martha Stewart via 52 Cupcakes

2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup lightly packed light brown sugar
4 large eggs, at room temperature
1 1/2 cups unsweetened apple sauce
raisins, optional

1. Preheat oven to 350ºF. Spray 8×8 and mini pans liberally with non-stick spray.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.

3. In the bowl of an electric mixer fitted with a whisk attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl as needed. On a low speed, add applesauce and then the flour mixture, beating until just combined.

4. Fill mini pans 3/4 full with batter. Pour remaining batter in the prepared 8×8 pan. The mini cakes took about 12-15 minutes and the 8×8 took about 20-25 minutes (my oven tends to cook quicker than a lot of recipes so it may take longer than this). Once cooled, frost with Brown Sugar Cream Cheese Frosting (see below). You could fill the cakes with something but I just skipped it since it was going to be torn apart. Sprinkle frosted cakes with raisins.

Brown Sugar Cream Cheese Frosting

1/2 cup (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup packed light-brown sugar

In the clean bowl of electric mixer, mix cream cheese with 1 stick butter and 1 cup light brown sugar on medium speed until smooth. Spread cream-cheese frosting on cupcakes. Cupcakes can be refrigerated in airtight containers up to 2 days.

Chocolate Mayo Cupcakes with Chocolate Frosting

1 Aug

Chocolate Cupcakes
As you know, Joel and I aren’t chocolate fans but our little man is quite crazy about it. Because of this little fact, I knew he had to have chocolate cupcakes for his birthday party (I also made lemonade ones to fit into the yellow theme and to make us happy). Once he saw them he was wildly saying “cucake” over and over again. He has just a bit of a sweet tooth, don’t you think?

Once it was time, we lit candles and sang happy birthday. I wish you all could have seen the look on his face. He seemed very worried and concerned over why 30 people were staring at him and singing. He really was quite freaked out. But then the cupcake was plopped down in front of him and he went into a chocolate daze.
Chocolate Cupcakes
He blew out the candles all on his own then picked up the cupcake, looked at it…
Chocolate Cupcakes
and stuck his face in the frosting.
Chocolate Cupcakes
He tested the frosting for awhile…
Chocolate Cupcakes
then decided to stick the cupcake wrapper on his head as his hat (he has an obession with hats too).

He never actually tried the cake so I made sure that it didn’t go to waste and it was one of the best chocolate cakes that I have ever eaten. Just because I don’t care for chocolate cake doesn’t mean I don’t eat it…I keep trying it to see if it grows on me. And this cake is more than ok in my book. It was incredibly moist and had a light texture for a chocolate cake, due to the mayo. I know mayo sounds weird but trust me, it’s good!

The frosting was velvety smooth and had a wonderfully rich chocolate flavor without being too much. I had never made a sour cream frosting but I definitely will be whipping it up more often in the future.

When the cake was combined with the chocolate frosting it was a bit too rich for me but I’m sure most would love the double chocolate hit. I personally think the cake would pair wonderfully with Whipped Vanilla Bean Frosting. And the chocolate frosting would be great on a yellow cake to add some intense richness.

Chocolate Mayo Cake
recipe from Bon Appetit

2 ounces bittersweet chocolate  (do not exceed 61% cacao), chopped
2/3 cup unsweetened cocoa powder
1 3/4 cups boiling  water
2 3/4 cups all purpose  flour
1 1/4 teaspoons baking  soda
1/4 teaspoon baking  powder
1 cup sugar
1 cup (packed) dark brown  sugar
1 1/3 cups mayonnaise (do not  use reduced-fat or fat-free)
2 large eggs
1 teaspoon vanilla  extract

1. Preheat oven to 350°F. Line 20 muffin cups with liners. Combine chopped chocolate and cocoa powder  in medium metal bowl. Add 1 3/4 cups boiling water  and whisk until chocolate is  melted and mixture is smooth.

2. Sift flour, baking soda, and baking powder into another medium  bowl. Using electric mixer, beat both sugars and mayonnaise in large bowl until  well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended  after each addition. Beat in vanilla. Add flour mixture in 4 additions  alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Fill cupcake liners 3/4 full.

3. Bake cupcakes until tester inserted into center comes out clean,  15-25 minutes. Cool cupcakes in pan for 5 minutes then remove to wire rack. One cooled pipe or spread chocolate frosting on top (recipe follows).

Chocolate Frosting
recipe from Annie Eats

9.5 oz. bittersweet chocolate, finely chopped
6 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
4 tbsp. unsweetened Dutch-process cocoa powder
Pinch of salt
2/3 cup plus 1 tbsp. sour cream

1. To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water.  Set aside to cool until just barely warm.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes.  Gradually mix in the confectioners’ sugar, cocoa powder and salt.  Beat in the melted and cooled chocolate and then the sour cream.  Continue beating until the mixture is smooth and well blended.  Frost cupcakes immediately before the chocolate hardens and the frosting sets.

Chocolate Guinness Cupcakes

14 Mar

Chocolate Guinness Cupcakes
Chocolate, beer and cupcakes? I’m sure many of you are thinking it couldn’t get any better. I wasn’t sure at first since you all know I don’t really like chocolate cake and am not a beer drinker. Well, I am glad I tried them out because they were quite delicious.

You can definitely taste the beer in the batter which surprised me since the Blue Moon Cupcakes I made last month didn’t leave a boozy flavor behind after baking. Probably because Guinness is such a deep, strong flavored stout. I couldn’t find dark chocolate cocoa so I just used regular but I can imagine they would be even more amazing with the dark chocolate. Cause if I’m eating chocolate I always pick dark. The vanilla bean whipped frosting was light, fluffy and really complimented the unique flavor of the cake.
Chocolate Guinness Cupcakes

This is the perfect cupcake for St. Patrick’s Day since they are made with Irish beer and all. I kept the decor simple since I made them for a friend’s housewarming party but they would be so fun dressed up with some St. Patty’s cupcake picks or course green sugar.
Chocolate Guinness Cupcakes

Want another reason to eat these? They are good for you. Yep, you heard me right. Studies claim Guinness is good for your heart because of the antioxidants in it (like in some fruits and veggies). Drink a beer or eat a cupcake instead of your fruits and veggies. Maybe you shouldn’t take advice from me….it’s questionable.

And this is what happens when you have a not so steady setup….a mass cupcake suicide. I lost 5, so sad.
Chocolate Guinness Cupcakes

Chocolate Guinness Cupcakes
recipe from Sweetapolita

1 1/2 cups (12 fluid ounces) stout or dark beer (I used Guinness)
1 1/2 cups (3 sticks) unsalted butter, cut into cubes
1  cup sifted King Arthur Double-Dutch Dark Cocoa or Dutch-process cocoa
3 cups all-purpose flour
3 cups granulated sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
3 large eggs, at room temperature
2/3 cup sour cream, at room temperature

1. Preheat oven to 350°F. Line cupcake tin with liners (I got 32 cupcakes out of the batter).

2. Place the stout and butter in a large, heavy saucepan and heat on medium heat until the butter melts, stirring occasionally. Remove the pan from the heat, and whisk in the sifted cocoa powder until smooth. Pour into a large heatproof measuring cup or bowl and let cool.

3. In a medium bowl, whisk together dry ingredients: flour, sugar, baking powder and salt. Set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment (flat beater), mix the eggs and sour cream on medium speed (I use #4 on KitchenAid) until well combined, about 3 minutes.

5. Add the cooled cocoa mixture, and mix on medium speed (I use #4 on KitchenAid)  until combined, about 1 minute.

6. Add the dry ingredients slowly and combine on low-speed (I use #2 on KitchenAid) until blended, making sure to scrape the sides and bottom of bowl, and then mix for another minute.

7. Scoop batter into prepared cupcake tins. Bake until toothpick inserted into center comes clean, about 15-20 minutes.

8. Let cupcakes cool on wire racks for about 10 minutes, remove from cupcake pan and cool completely on wire rack. Frost cupcakes.

Whipped Vanilla Bean Frosting

3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
3 cups sifted  confectioners’ sugar
3 tablespoons milk
1 vanilla bean, scraped
1 teaspoon pure vanilla extract
pinch of salt

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.

2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

3. Best used right away.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday, These Chicks Cooked, What I Whipped Up Wednesday, Cast Party Wednesday, Full Plate Thursday and Fusion Friday.

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