Salsa Roast Burritos

Salsa Roast Burritos by JavaCupcake.com

Every Sunday, I sit down with my husband and we plan out the weeks meals and we’ve got a calendar for the fridge to help us keep track of it all.  At the same time, we also make the grocery list to take to the market later that same day.  As I was looking at this weeks menu, I noticed a particular number of super delicious meals on the menu and a thought occurred to me.

Would my readers be interested in more than just desserts?

So… I asked you.  And 99% of you answered… YES!  I post pictures of what I’m making for dinner anyways, why not take pictures and share the recipes too!  So here my friends… is my first dinner post.

Salsa Roast Burritos by JavaCupcake.com

Salsa Roast Burritos.  It’s one of our family favorites and the two best things about it… 1) It’s SO SIMPLE to make and 2) It lasts for TWO nights of dinner and maybe even a lunch or two for the husband!  You can do so many things with this roast once it’s cooked… but our most favorite thing is to make burritos with it!

You only need two ingredients for this roast too.  Chuck Roast and Pace Chunky Salsa.  What you put in your burrito… well, that’s up to you!  I like it basic… meat, cheese, salsa, tomatoes and lettuce.  My hubby likes it with all those things plus sour cream and jalapenos.

And the BEST part about this recipe – it’s enough to feed my family of 4 for TWO nights plus lunch leftovers!  Serve it with my fabulous refried beans and you’ve got an amazing meal!

Enjoy!

Salsa Roast Burritos by JavaCupcake.com

Salsa Roast Burritos
 
Shredded beef, full of flavor - perfect for burritos or tacos!
Serves: Serves 3-4 for two meals
Ingredients
Roast
  • 2-3lb Chuck Roast
  • 3-4 cups Pace Chunky Salsa (Medium)
Burritos
  • Tortillas
  • Various toppings:
  • -Mexican cheese
  • -shredded lettuce
  • -diced or sliced tomato
  • -sliced jalapenos
  • -refried beans
  • -guacamole
  • -salsa
  • -sour cream
Instructions
  1. Turn your crock pot to high.
  2. Place chuck roast in the crock pot and cover with 3-4 cups of the salsa. Make sure the top of the roast is completely covered in salsa.
  3. Put the cover on the crockpot and cook for 2 hours on high.
  4. Reduce to low and cook 4-5 more hours (or until you're ready to eat).
  5. Remove roast and place on a cutting board. Using a fork, shred meat and place into a large bowl.
  6. Ladle some of the juice from the crock pot onto the roast to keep it moist. How much you use is up to how juicy you want your meat.
Burritos
  1. Warm your tortillas in the microwave until soft.
  2. Place about a ¼ cup of meat across the tortilla.
  3. Add cheese, lettuce and any other desired topping.
  4. Roll tortilla over toppings and eat!
Nutrition Information
Serving size: 2 burritos

Creamy Lemon Shortbread Sandwich Cookies

Creamy Lemon Shortbread Sandwich Cookies by JavaCupcake,com

It’s Girl Scout cookie season here in Germany – yes, be jealous… we get cookies a month before you do in the USA!  Anyhoo… my hubby has been complaining that the lemon cookies this year (Savannah Smiles) aren’t the traditional lemon cookie sandwiches he used to love as a kid.  So today when I realized I had two lemons in my fridge that I forgot to use last week, I knew today would be the perfect opportunity to whip up some lemon cookies that would satisfy his craving!

Dave wanted a cream filling inside the sandwiches, but I wanted to fill them with a berry preserve and top with a lemon glaze.  I said screw it… I’ll do both.  You can find the recipe for the berry filled cookies here.

PS… These cookies are so easy to make… you have no excuse not to make them… ASAP!

Enjoy!

Creamy Lemon Shortbread Sandwich Cookies by JavaCupcake,com

Creamy Lemon Shortbread Sandwich Cookies
 
Prep time
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Serves: 12-15 sandwich cookies
Ingredients
Lemon Shortbread
  • 1 cup unsalted butter, room temperature and soft
  • 1 lemon, zested and juiced
  • ½ cup sugar
  • 2½ cups sifted flour - measure after sifting
Lemon Cream Filling
  • 2oz cream cheese, room temperature and soft
  • zest of 1 lemon
  • 2 tsp fresh squeezed lemon juice
  • ¾ cup powdered sugar
Lemon Drizzle
  • 1 heaping cup powdered sugar
  • 2 tsp fresh squeezed lemon juice
Instructions
Lemon Shortbread
  1. Preheat oven to 325 F degrees. Line 2 cookie sheets with parchment paper.
  2. In the bowl of your mixer, press the lemon zest into the sugar. Your sugar will become thick and fragrant.
  3. Add the butter to the sugar and cream until fluffy. Scrape the sides of the bowl to make sure all the butter is incorporated.
  4. Mix in 1 Tbsp of the fresh squeezed lemon juice.
  5. Add the flour and mix on low until a dough ball forms.
  6. Place dough on a lightly floured counter and knead 2-3 times until smooth.
  7. Roll dough out about ¼-1/2 inch thick.
  8. Using a 2¼in biscuit cutter (I used one from a Martha Stewart set), cut cookies and place onto prepared cookie sheet.
  9. Bake on center rack in your oven for 12-13 minutes or just until the edges begin to brown. Remove immediately to a wire rack to cool completely.
Lemon Cream Filling
  1. In a medium bowl, mix together the lemon zest and the cream cheese with a hand mixer.
  2. Add the lemon juice and mix until incorporated.
  3. Slowly add the powdered sugar and mix until no more lumps appear and the mixture is smooth.
Lemon Drizzle
  1. In a small bowl, combine the lemon juice and sugar.
  2. With a fork, stir until smooth and no lumps remain.
Assembly
  1. Spread the lemon cream in a thick layer on the bottom side of one cookie almost to the edges.
  2. Place another cookie on top of the cream filling (bottom side of the cookie face down on the filling) and press gently until the filling reaches the edges.
  3. Drizzle lemon and sugar mixture over the top of each cookie.

Lemon Raspberry Shortbread Sandwich Cookies

Lemon Raspberry Shortbread Sandwich Cookies by JavaCupcake.com

Lemon Raspberry Shortbread Sandwich Cookies.  Yea.  You read that correctly.  These cookies are the perfect combination of lemon and raspberries.  Sweet and tart.  I’ve made lots of lemon and raspberry combos (Lemoncino Raspberry Cupcakes & Lemon Raspberry Tart Pie – just to name a few) in the past… but I think this one may be one of my favorites.

I took a basic shortbread cookie and filled it with the most delicious raspberry jam and then topped it with a simple lemon drizzle.  Simple but so yum!  The day I made these, I also took the same shortbread cookies and filled them with a creamy lemon filling.  Those were super yum too!  But I think these were my favorite.

I hope you try these cause they are super easy and super delish!

Enjoy!

Lemon Raspberry Shortbread Sandwich Cookies by JavaCupcake.com

Lemon Raspberry Shortbread Sandwich Cookies
 
Prep time
Cook time
Total time
 
Serves: 12-15 sandwich cookies
Ingredients
Lemon Shortbread
  • 1 cup unsalted butter, room temperature and soft
  • 1 lemon, zested and juiced
  • ½ cup sugar
  • 2½ cups sifted flour - measure after sifting
Raspberry Filling
  • Use your favorite raspberry jam. (I used a local homemade jam made by a cute little old German couple - best jam I've EVER had!)
Lemon Drizzle
  • 1 heaping cup powdered sugar
  • 2 tsp fresh squeezed lemon juice
Instructions
Lemon Shortbread
  1. Preheat oven to 325 F degrees. Line 2 cookie sheets with parchment paper.
  2. In the bowl of your mixer, press the lemon zest into the sugar. Your sugar will become thick and fragrant.
  3. Add the butter to the sugar and cream until fluffy. Scrape the sides of the bowl to make sure all the butter is incorporated.
  4. Mix in 1 Tbsp of the fresh squeezed lemon juice.
  5. Add the flour and mix on low until a dough ball forms.
  6. Place dough on a lightly floured counter and knead 2-3 times until smooth.
  7. Roll dough out about ¼-1/2 inch thick.
  8. Using a 2¼in biscuit cutter (I used one from a Martha Stewart set), cut cookies and place onto prepared cookie sheet.
  9. Bake on center rack in your oven for 12-13 minutes or just until the edges begin to brown. Remove immediately to a wire rack to cool completely.
Lemon Drizzle
  1. In a small bowl, combine the lemon juice and sugar.
  2. With a fork, stir until smooth and no lumps remain.
Assembly
  1. Spread the raspberry jam in a thick layer on the bottom side of one cookie almost to the edges.
  2. Place another cookie on top of the jam (bottom side of the cookie face down on the filling) and press gently until the filling reaches the edges.
  3. Drizzle lemon and sugar mixture over the top of each cookie.

Dulce de Leche filled Mocha Cupcakes

 

Dulce de Leche filled Mocha Cupcakes by JavaCupcake.com

 

I’m super excited to be a part of a blog that I’ve been reading for 4+ years, Coffee Cup News! CCN has invited me to be an author, sharing my recipes for decadent and delicious coffee desserts and yummies!

For my first post, I’ve made the most amazing mocha cupcake and it’s filled with dulce de leche and topped with a mocha whipped cream.  It’s just like having your favorite caramel mocha from Starbucks… but in a cupcake!

So if you love coffee, visit Coffee Cup News, tell them Betsy sent you and enjoy the coffee!

PS… the FULL RECIPE for this cupcake can be found HERE!

 

Crock-Pot Dulce de Leche

This rich, thick, delicious and easy Crock-Pot Dulce de Leche makes the best filling for cakes, cupcakes or even topped on ice cream!

Crock-Pot Dulce de Leche by JavaCupcake.com

This week my friend Jason of Coffee Cup News asked if I’d be interested in submitting coffee related recipes to his blog every month or so!  And well… since I love Jason’s blog (I’ve been a loyal following since the beginning) I jumped at the chance to contribute!

Jason wanted original content for his blog… which well uhm… .might be hard cause I use coffee a lot in my baking.  I mean, every chocolate cupcake I make has coffee in it.  I’ve even already made a cupcake with coffee in the cake AND the frosting… my Mocha Mocha Cupcakes.  And really… what kind of a blogger would I be if I called myself  “JAVA” Cupcake and never used coffee!  So… I’m on a quest to come up with a new coffee cupcake for my first post on Coffee Cup News.

Crock-Pot Dulce de Leche by JavaCupcake.com

When I first began brainstorming ideas, I thought about some of my favorite coffee drinks I like to get when I go to Starbucks.  Let me be more specific…. when I go to Starbucks in the USA.  European Starbucks offer completely different flavors and I just haven’t jumped on that bandwagon yet.  Yeah – I’m a Seattle Starbucks Snob.  lol  One of my favorites at Starbucks is anything with caramel in it.  Caramel Macchiato, Caramel Frappucino, Caramel Mocha… seriously, anything with caramel in it is YUM.  And then that got me to thinking about how I could incorporate caramel into a cupcake, uniquely.

Dulce de leche! PERFECT!  I’ve never made it before and I’ve read on so many other blogs how simple it is to make.  So yes…. I’ll make dulce de leche and fill my cupcakes with it and then of course drizzle it on top!

And let me tell you… there is nothing simpler than making this sweet, caramely goodness.  You need only three things and time.  Simple. Easy. Delicious.

Enjoy!

Crock-Pot Dulce de Leche by JavaCupcake.com

5 from 1 reviews
Crock-Pot Dulce de Leche
 
Prep time
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Ingredients
  • 1 can Sweetened Condensed Milk
  • Crockpot
  • Foil or heat proof plate
  • Water
Instructions
  1. Remove the paper from the can of milk.
  2. Plate a piece of foil or a heat proof plate on the bottom of the crockpot to protect it from rust building up on the can during cooking.
  3. Set the can of milk on the plate or foil and cover completely with water then attach crockpot lid.
  4. Depending on how much time you have... you can cook the dulce de leche in one of two ways...
  5. On HIGH: Cook for 4-6 hours. 5 hours seems to make a good consistency, but go 6 if you want it thicker.
  6. On LOW: Cook 8 hours.
  7. CAUTION: Make sure that the can remains covered AT ALL TIMES. Allowing the water to boil off could cause the can to explode.
  8. Allow can to come to room temperature before opening.
  9. Store in air tight container up to a week in the refrigerator.

Tagalong Peanut Butter Buttercream Sandwiches

Perfect Peanut Butter Buttercream between two Tagalong Girl Scout Cookies make these Tagalong Peanut Butter Buttercream Sandwiches the perfect afternoon treat!

Tagalong Peanut Butter Buttercream Sandwiches by JavaCupcake.com

Yesterday I made the most delicious Triple Chocolate Peanut Butter Cupcakes for my friend Margo.  I had about  1/2 cup of peanut butter buttercream left after frosting all the cupcakes and a few Tagalong Girl Scout cookies left.  So… I did what any reasonable person would do… I made a buttercream sandwich with Tagalongs!

Creamy smooth peanut butter buttercream sandwiched between two Tagalong cookies…. I mean seriously.   SERIOUSLY.  It’s so good… it’s BAD!

5 from 1 reviews
Tagalong Peanut Butter Buttercream Sandwiches
 
Cook time
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Ingredients
  • Tagalong Girl Scout Cookies
  • Leftover Peanut Butter Buttercream - Recipe here
Instructions
  1. Fill a piping bag fitted with a Wilton 1M tip with buttercream.
  2. Squeeze buttercream onto the flat side of a Tagalong cookie in a circular motion until the cookie is covered generously.
  3. Gently place a second cookie, flat side down, on top of the buttercream.
  4. Eat and enjoy!

Triple Chocolate Peanut Butter Cupcakes

These Triple Chocolate Peanut Butter Cupcakes are a chocolate peanut butter lovers dream…. all topped with a Tagalong cookie! Perfect! Triple Chocolate Peanut Butter Cupcakes by JavaCupcake

One of my very good friends, Margot, is having her baby shower tonight.  Her baby was born several months early and we didn’t get a chance to celebrate her baby girl before she arrived… so tonight, we celebrate Evalyn and Margot!  Margot loves my cupcakes… how do I know this?  Well, she was Emily’s teacher and the recipient of several “thank you” cupcakes thoughout the year and ALL the other teachers at the school were very jealous! tee hee hee

Margot & Evalyn

Now… you might be surprised that I didn’t make these cupcakes 100% from scratch.  I know… you’re used to seeing unique recipes for my creations that don’t include a box.  But this week I have been super duper busy that I didn’t want to take the chance of a recipe not working out and not having the time to redo the cupcakes.

So, I used Duncan Hines Triple Chocolate Cake Mix.  This isn’t your $0.99 box of cake mix.  This cake mix produces a rich, dark chocolate cake that has ribbons of fudge and chunks of chocolate in it.  Really… for a box… it’s AMAZING!  And even more… paired with my favorite peanut butter buttercream it’s OUT OF THIS WORLD!

Have you had my peanut butter buttercream before?  Uhm…. it’s light and fluffy with the perfect amount of peanut butter flavor.  Not too sweet, not to strong… just perfect! I could eat this by the SPOONFUL!

Oh – and it’s Girl Scout Cookie Season and I just HAD to top these cupcakes with a Tagalong cookie!

Love those liners?  I got them from Sweets & Treats Boutique! I LOVE THEM!

Enjoy!

Triple Chocolate Peanut Butter Cupcakes by JavaCupcake.com

Triple Chocolate Peanut Butter Cupcakes
 
Cook time
Total time
 
Serves: 2 dozen + 9 cupcakes
Ingredients
Triple Chocolate Cupcakes
  • 2 boxes Duncan Hines Triple Chocolate Cake Mix
  • Oil
  • Eggs
  • Water
Peanut Butter Buttercream
  • 3 sticks (1½ cups) unsalted butter, room temperature
  • 1½ cups creamy peanut butter (I used Jiff)
  • 4½ cups powdered sugar
  • ⅓-1/2 cup heavy cream
  • ⅛ tsp salt
  • Chocolate jimmies
  • Tagalong Girl Scout Cookies - quartered
Instructions
Triple Chocolate Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. Prepare the fudge filling and the batter as directed on the box.
  3. Scoop the batter into the cupcake liners.
  4. Dollop a scan tablespoon of fudge filling on top of the batter. Use a toothpick to swirl fudge into the batter. You want to make sure that the batter is covering the fudge filling.
  5. Bake 18-20 minutes, rotating the pan after 12 minutes.
  6. Cool in pan for at least 5 minutes before removing to a wire rack to cool completely.
Peanut Butter Buttercream
  1. Cream together the peanut butter and butter.
  2. Add the powdered sugar and mix on high until incorporated.
  3. Add ⅓ cup of heavy cream and mix until smooth. Add more cream until you reach your desired consistency.
  4. Scrape the sides of the bowl and beat on high for 4-5 minutes. The frosting will lighten in color and become smooth and fluffy.
  5. Using a Wilton 1M tip, pipe frosting onto each cupcake.
  6. Top with chocolate jimmies and a Tagalong cookie piece.

Triple Chocolate Peanut Butter Cupcakes by JavaCupcake.com

White Velvet Blueberry Cupcakes & My 4th Blogerversary!

White Velvet Blueberry Cupcakes by JavaCupcake.com

One of my goals of the New Year was to get off the couch and get a life.  Ha! With that said… I may have over done myself just a little bit.  My blogs 4th Anniversary came and went and I was so consumed with my new life and responsibilities, that it took me over a week to bake, frost, take pictures of and blog the cupcakes that I had planned to celebrate my Blogerversary! ACK!

Better late than never, right?

Now that I’ve finally had a moment to breathe and blog… let me tell you about these cupcakes.  The original idea for these came from the liners.  I took a trip to the IKEA in Regensburg to get a new coffee table for my living room.  My little man has started moving around way too much for that little table we had, so a bigger one was in order! While we were there, I spotted these new liners for their one of a kind cupcake pans.  If you haven’t seen them before they make a really tall, skinny cupcake and a big muffin top! I love them for special occasions and novelty cupcakes.  Unfortunately, they don’t have much of a selection in the liner department.  I used this pan a few years ago to make Red Velvet Cupcakes and now again with these blueberry cupcakes.  The blue and purple in the liners are really what inspired the flavors of this cupcake!

My husband decided a white velvet cake would be best but I wanted to incorporate blueberry in some way.  So, I came up with a white velvet cake filled with blueberry compote and then top it all off with blueberry frosting! YUM!  They turned out super delish and the blueberry compote is TO DIE FOR!

But seriously… can you believe it’s been FOUR YEARS of blogging at JavaCupcake!  It’s been an AMAZING journey so for that’s brought me so much joy!  I can’t believe the connections it has made me both professionally and personally.  THANK YOU to everyone who has been so committed to reading my blog and who has stuck by me for four years!  My readers are really truly amazing!!

Here’s to another great year of blogging!!

Enjoy!

White Velvet Blueberry Cupcakes by JavaCupcake.com

White Velvet Blueberry Cupcakes
 
Serves: 18 cupcakes
Ingredients
White Velvet Cupcakes
  • 3 egg whites
  • ¼ cup milk
  • 1 tsp vanilla
  • 2⅓ cups flour
  • 1 cup sugar
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 9 Tbsp unsalted butter, room temperature & cubed
  • ½ cup milk
  • 1 tsp vinegar
Blueberry Compote
  • Use THIS RECIPE
  • Before the compote cools, put it through a strainer. You just want some of the juice to come through, you don't need to strain it all. The goal is have a thick, juicy compote for filling and syrup for the frosting. You only need to do this step if using the compote for this recipe.
Blueberry Frosting
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • 1lb powdered sugar
  • 3 Tbsp blueberry syrup from the compote
  • 1 Tbsp heavy cream
  • ⅛ tsp salt
  • Wilton food dye gel in purple (optional)
  • Purple and blue sugar sprinkles
  • Fresh blueberries for garnish
Instructions
White Velvet Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a small bowl, whisk together the egg whites, vanilla and ¼ cup milk.
  3. In the bowl of a stand mixer, sift together the flour, baking powder and salt. Stir in the sugar.
  4. Add the cubed butter and ½ cup milk and mix on medium speed for 1 minute.
  5. Add the egg mixture in 4 parts and mix on medium-low after each addition until just incorporated.
  6. Fold in the vinegar making sure to scrape the sides of the bowl. DO NOT OVER MIX. The batter should still have a few small clumps of butter in it.
  7. Fill cupcake liners ¾ full.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
  10. Core out the center of each cupcake and fill with blueberry compote.
Blueberry Frosting
  1. Cream together the butter and shortening.
  2. Beat in the powdered sugar until smooth.
  3. Add the blueberry syrup, heavy cream and salt and mix until combined.
  4. Scrape the sides of the bowl and mix frosting on high until light and fluffy.
  5. OPTIONAL: Add a few drops of food coloring dye to enhance the purple of the frosting. Mix until incorporated.
  6. Using a wide open star tip, frost cupcakes and top with sprinkles and a blueberry to garnish

Blueberry Compote

Blueberry Compote by JavaCupcake

I’ve made fillings for cupcakes before but never realized what I was making.  HAHA  I guess they’re called compote… which is technically a mixture of water and fruit in a sugar syrup.  D’uh.  That’s what I make.  With that said, I thought I’d start blogging the compotes separately from the cupcakes or scones I’m using it for since it can be used in so many ways!

This blueberry compote would be excellent over ice cream, on pancakes or waffles or even mixed into yogurt! YUM!  You can store it in the refrigerator for about a week so it’ll last for lots of breakfast and desserts! Since you can serve it either warm or cold, the possibilities are endless!

Enjoy!

Blueberry Compote
 
Prep time
Cook time
 
Serves: Makes 3-4 cups compote
Ingredients
  • 4 cups frozen blueberries
  • ½ cup sugar
  • ¼ cup water
  • 1 Tbsp corn starch
  • 1 lemon, juiced and zested
Instructions
  1. In a medium pot over medium heat, whisk together the water, lemon juice & zest, sugar and corn starch until all the clumps are out.
  2. Add 1 cup of blueberries and cook for 6-7 minutes or until the mixture has slightly thickened and the blueberry skins have broken open. Stir frequently.
  3. Add the remaining blueberries and cook an addition 5 minutes or until the blueberries have cooked through. Stir occasionally. You don't want the second half of the blueberries to break down as much as the first cup.
  4. Cool to room temperature and refrigerate until use -OR- serve warm over pancakes, waffles, scones, etc.

Chocolate Mint Frango Cupcakes

Celebrate this holiday season with these Chocolate Mint Frango Cupcakes made with the famous Frango mint chocolates!

Mint Chocolate Frango Cupcakes by JavaCupcake

During the holiday season, my parents would take me and my brother and sister to Frederick and Nelson to get our picture taken with Santa.  While we were there, Mom and Dad would pick up a couple boxes of Frango chocolates, the mint ones.  If we were good with Santa,  we’d get to have a few of these super yummy chocolates on the drive home.  Of course, we were always good and always got to get a chocolate treat!

Now, Frederick and Nelson has long closed and when I’m in Seattle, I take my kids to Nordstrom to see Santa.  BUT… the chocolates can be found at Macy’s! My dad surprised me with two boxes of chocolates in a care package yesterday! I was so excited to see them!

Mint Chocolate Frango Cupcakes by JavaCupcake

These chocolates are bite size… perfect for popping one in your mouth when you want a hit of smooth, creamy mint chocolate goodness.  Seriously, they are one of my favorites.  I wondered though, could I melt down these chocolates and put them in a cupcake?

So this morning, I did just that!  I took one of my most favorite recipes for chocolate cake and adapted it to include the Frango Mint Chocolates! YUM!  Since I’ve done a chocolate mint cupcake before that was topped with a green mint buttercream, I wanted to do something different with these and top them with a chocolate frosting that had more of the Frangos melted and added to the butter and sugar.  Soooooo good.

I’m sure if you can’t find any of these chocolates, you could just a good bar of your favorite mint chocolate.  I’m pretty certain Lindt has a 4oz bar that would be perfect!

See those pretty green liners I’m using? I was given those by Shannon Harvey, owner of Sweets & Treats Boutique to test out! Sweets & Treats makes greaseproof liners that are supposed to stand up to the discoloration that often happens when baking cupcakes, especially chocolate and other dark colored cake. Shannon sent me 4 sleeves of liners in all kinds of patterns and colors.  For these cupcakes, I chose the solid green liners to bring out the mint aspect of the cupcake.  Since I was baking chocolate cupcakes, I wasn’t too sure how much color these liners would hold… but, I was happily surprised!  They held their color really well and stuck to the cupcake nicely!  Especially with this dark cake, I was happy that I could still see a lot of green in these liners!  I would definitely use them again!  Thanks Shannon for sending them to me!

Enjoy!

Chocolate Mint “Frango” Cupcakes
 
Prep time
Cook time
Total time
 
Rich chocolate mint cupcake made with Mint Chocolate Frangos!
Serves: 12-15 cupcakes
Ingredients
Chocolate Mint "Frango" Cupcakes
  • 4oz Frango Mint Chocolates (about 14 pieces), roughly chopped
  • ½ cup unsalted butter, room temperature
  • ¾ cup brewed coffee
  • 2 tsp vanilla extract
  • 1 tsp mint extract
  • ¼ cup dark chocolate cocoa powder
  • ⅓ cup sour cream
  • 1 egg
  • 1 cup sugar
  • 1 cup flour
  • 1 tsp baking soda
  • ½ tsp salt
Chocolate Mint Buttercream
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • ⅓ heaping cup dark chocolate cocoa powder
  • 1 lb powdered sugar
  • 1 tsp mint extract
  • ¼ cup heavy cream
  • ⅛ tsp salt
  • 12-15 Frango Mint Chocolates
  • chocolate jimmies
  • green sugar crystals
Instructions
Chocolate Mint "Frango" Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, sift together the flour, sugar, baking soda and salt.
  3. In a medium bowl, whisk together the egg, sour cream, and the vanilla & mint extracts.
  4. Using a double boiler, melt together the Frango chopped chocolates and butter.
  5. Once the chocolate is smooth, whisk in the cocoa powder and brewed coffee completely incorporated.
  6. Slowly, add a few tablespoons of the hot chocolate mixture to the sour cream/egg and whisk until combined. This is going to temper the egg so it doesn't cook. Add the remaining chocolate and whisk until smooth.
  7. Make a well in the flour mixture and pour in the chocolate. Mix with the whisk until just combined. Do not over mix.
  8. Pour into cupcake liners ¾ full.
  9. Bake for 17-19 minutes or until a toothpick comes out clean.
  10. Let cool in pan for 5 minutes before removing to a wire rack to cool completely before frosting.
Chocolate Mint Buttercream
  1. Cream together the salt and shortening.
  2. Add the cocoa powder and powdered sugar and mix until incorporated.
  3. Add the extracts and mix to combine. The mixture will be clumpy at this point.
  4. Add enough cream until you reach the consistency of frosting you desire.
  5. Beat on high for 4-5 minutes or until the frosting lightens in color and becomes light and fluffy.
  6. Using a star tip, frost each cupcake. Top with chocolate jimmies, green sugar crystals and a Chocolate Mint Frango.