Easy Samoa Cupcakes

Impress your friends with these super easy Samoa Cupcakes!  Made with my tried and true chocolate cake recipe, these cupcakes are topped with a brown sugar frosting, toasted coconut, chocolate drizzle and a Samoa Cookie!

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

This past Saturday, my neighbor Doris invited me and the kids over for a BBQ to help the time pass before my husband comes home from Afghanistan.  It was a last minute invite, seeing it was already 4:30pm and I was in my sweat pants with no make-up on so I hesitated at first about coming over.  I mean… it’s one thing to be in sweats in front of my neighbor, but in mixed company… I wasn’t too sure.

After a little convincing, I decided I’d toss the kids over the fence and join the neighbors, their kids and another family for a BBQ dinner.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

My mom taught that when someone invites you for dinner, you bring something to the table.  You don’t come empty handed.   So, I ran into the kitchen and did a quick inventory of what I had on hand to make.  I always have supplies for cupcakes, but what could I throw together that would have that “WOW” factor?

I still had a few boxes of Girl Scout Samoa cookies left, so I decided I’d do a play on those for the cupcakes.

I started with my favorite chocolate cake recipe for the cupcakes.  Then, I topped the cupcakes with a brown sugar frosting.  I didn’t have any caramel, so I wanted to incorporate the flavor of caramel into the frosting… brown sugar was the easiest way to do that.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

While the cupcakes were cooling, I toasted some sweetened coconut and pulled the Hershey’s chocolate syrup out of the fridge to come to room temperate.  I halved a few Samoa cookies and I was ready to put it all together.

On top of the swirl of brown sugar frosting, I sprinkled a generous amount of toasted coconut.  Then, drizzled the chocolate sauce over the coconut and garnished the entire cupcake with half a Samoa Cookie.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

Easy Samoa Cupcakes! The entire process took less than two hours… most of which was spent waiting for the cupcakes to cool enough so the frosting wouldn’t melt!

Happy Baking!

Easy Samoa Cupcakes
 
Prep time
Cook time
Total time
 
Serves: 1 dozen cupcakes
Ingredients
Cupcakes
  • Use THIS RECIPE for the chocolate cupcakes
  • NOTE: For this recipe I used a caramel flavored brewed coffee
Frosting
  • 10 Tbsp unsalted butter, room temperature
  • 1lb powdered sugar
  • ¼ cup light brown sugar
  • 1 Tbsp vanilla extract
  • pinch of salt
  • ¼ cup heavy cream or milk
Garnish
  • ½ cup toasted coconut
  • Chocolate syrup
  • Samoa cookies, halved
Instructions
Cupcakes
  1. Make cupcakes according to the directions in THIS RECIPE
Frosting
  1. Cream the butter and brown sugar together until smooth - about 2 minutes.
  2. Add the powdered sugar, salt, and vanilla extract and mix until incorporated.
  3. Add the cream/milk and beat until smooth, light and fluffy. Add more milk if you desire a looser consistency.
Assembly
  1. Using a Wilton 1M piping tip, pipe a swirl of frosting on to each cupcake.
  2. Sprinkle toasted coconut on top then drizzle chocolate sauce over.
  3. Garnish each cupcake with ½ a Girl Scout Samoa Cookie.

They Say It’s Your Birthday…

…Well it’s my birthday too!  Yes, today is my 36th 29th birthday! Horray!

Chocolate Peanut Butter Cake | JavaCupcake.com

Before my day even began, my 14 year old daughter, Emily, woke me before she left for school to sing me Happy Birthday.  It’s a tradition in my family that everyone gets sung to on their birthday.  Near or far, we make it happen.  So, this morning, Emily was the first to sing Happy Birthday to me!  Such a sweet gift from my baby girl.

My day officially started an hour later when I rolled out of bed with the sun shining through my window and a blanket of snow covering my neighborhood.  Just when I thought all the snow had melted, Mother Nature brought us more!  It was a beautiful sight from my window this morning! (I posted a pic of the snow on Instagram!)

My baby boy, Matty, woke up in a super good mood full of snuggle and love.  I love it when he’s in a happy mood in the mornings! He brings such joy and happiness to my day when he’s happy!  Great way to start my birthday!

Chocolate Peanut Butter Cake | JavaCupcake.com

And then the best thing happened.  My husband called me from Afghanistan to with me a Happy Birthday and to tell me he loves me.  He told me that today, he had  an American flag flown over the Forward Operating Base he’s stationed at in my honor.  It’ll fly over the FOB for 24 hours and tomorrow he’ll take a few pictures of the flag and of him taking it down.  When he comes home, the flag will come with him and will have an official certificate saying where and when it was on the flagpole in Afghanistan.  What a an amazingly special birthday gift!   I am such a lucky woman to have a thoughtful, loving and brave Husband!

UPDATE:  Here are a few of the pictures! Aren’t they great?  I’m so proud to be married to such an amazing American soldier!

JC-Afgh-Flag-Collage

On the agenda for my birthday… do a little laundry, take a hot bath and spend the evening with good friends over dinner and cake!

Cake! Yes, of course there will be cake!

I absolutely LOVE my chocolate cake recipe. I know I’ve said it a million times before, but it’s the best chocolate cake I’ve ever had.  Moist, rich, and full of chocolate flavor.  It holds up perfectly to any frosting and is just so YUM!

So, for my birthday cake this year I made three layers of my favorite chocolate cake.  I used my Double Chocolate Layer Cake recipe and divided the cake in three 8in cake pans to bake.    I filled the cake with my Perfect Peanut Butter Buttercream… both layers inside.  To frost and decorate the outside of the cake, I made a double batch of my Mom’s chocolate fudge frosting recipe.    I had extra peanut butter and fudge frosting, but no worries… it won’t go to waste!  Finally, I decorated the edges with a simple piped scallop edge and topped the cake with chopped Reese’s!

Chocolate Peanut Butter Cake | JavaCupcake.com

It’s a peanut butter and chocolate lovers dream cake.

And I’m not gonna lie.  I’ve made this cake before… well maybe not exactly this cake.  But the chocolate peanut butter combo I’ve made before.  But this one… it’s pretty darn amazing with both the peanut butter buttercream and fudge frosting.

Recipes to make my Chocolate Peanut Butter Cake:

So, besides my hubby not being here… it’s been a pretty darn good birthday!  Here’s to another great year of life!

Oh… and because I just learned how to make them… here’s a fun GIF of me serving a piece of this cake!

Enjoy!

Chocolate Peanut Butter Cake | JavaCupcake.com

Chunky Apple Sugar Cookie Sheet Cake Bars

Chunks of sweet honey crisp apples surrounded by cinnamon sugar cookie dough topped with whipped cinnamon buttercream make these Chunky Apple Sugar Cookie Sheet Cake Bars a must-bake dessert for your family!

Chunky Apple Sugar Cookie Sheet Cake Bars - Chunks of apples fill this sugar cookie sheet cake that's covered in a creamy cinnamon buttercream | JavaCupcake.com

My daughter has been eating apples a lot lately… almost one everyday.  She slices them, puts them in a bowl with a spoonful of peanut butter or sometimes with a couple slices of cheese.  Emily loves apples.

Her love of this crispy fruit got me to thinking about baking with them.   How could I incorporate the crunch and sweet flavor of a Honey Crisp apple into a dessert??  Hmm… a cupcake? Naw.  I’ve done that before.  Pie?  Yup, done that too.

Cookies?  YES! Winner! I haven’t made an apple cookie yet!

But wait… how about a cookie cake?

EVEN BETTER!

This chunky apple sugar cookie sheet cake bars, have a sugar cookie flavor with a cake-like texture but are loaded with chucks of sweet and crisp apples and tons of delicious cinnamon flavor.  I’ve topped them with a thin layer of whipped cinnamon frosting.

They get their name from the way they are baked… in a sheet cake pan and from their texture.  These bars definitely have the sugar cookie texture and flavor, yet they are thicker and have a crumb like a cake.

Chunky Apple Sugar Cookie Sheet Cake Bars - Chunks of apples fill this sugar cookie sheet cake that's covered in a creamy cinnamon buttercream | JavaCupcake.com

It’s a cookie. It’s a cake.  It’s a bar.  It’s a Cookie Sheet Cake Bar!

This would make a great treat for a pot-luck or party.  It can be sliced in any size and would be delicious with a scoop of vanilla or caramel ice cream on the side!  Ooohh!  Why didn’t I think of that before I took the pictures and ate 3 pieces?   ha ha ha

Yum.  Seriously.  These sugar cookie sheet cake bars are like a slice of apple pie, but better.  You need to try them!!!

Enjoy!

Chunky Apple Sugar Cookie Sheet Cake Bars
 
Ingredients
Bars
  • 2½ cups Honey Crisp apples, peeled and diced (about 1½ large apples)
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs
  • 1 Tbsp vanilla extract
  • 5 cups all-purpose flour
  • 1 tsp salt
  • ½ tsp baking soda
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
Frosting
  • ½ cup unsalted butter, room temperature
  • 1lb powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ cup heavy cream
  • pinch of salt
Instructions
Bars
  1. Preheat oven to 350 F degrees. Spray with Pillsbury Baking Spray with flour a jelly roll pan or large, tall sided cookie sheet. Line with parchment paper and spray again.
  2. Prepare the apples by peeling, coring and dicing them into ¼-1/2" chunks.
  3. In the bowl of your stand mixer, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
  4. While the butter and sugar are creaming, in another large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cloves.
  5. Add the eggs to the butter/sugar one at a time mixing well after each. Scrape the sides of the bowl several times to make sure all the egg has been incorporated.
  6. Mix in the vanilla.
  7. Slowly add the flour to the creamed mixture and mix on high until just combined. Scrape the sides of the bowl to make sure everything has been incorporated.
  8. Add the apples and mix until they have been evenly distributed through the batter. N
  9. NOTE: The batter will be thick. Spread the batter evenly in the prepared pan.
  10. Bake 18-25 minutes or until the edges have browned and a toothpick comes out without any wet batter. You should see a few cookie crumbs stuck to the toothpick.
  11. Cool cookie bars in the pan on a wire rack until they are completely cool.
  12. Using the parchment paper, carefully lift the cookie out and place on a cutting board.
Frosting
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add the powdered sugar, one cup at a time and mix on high until incorporated.
  3. Mix in the vanilla, cinnamon and the salt.
  4. Add the heavy cream and mix on high for 2 minutes or until light and fluffy.
Assembly & Storage
  1. Using an offset spatula, spread a thin layer of frosting over the top of the cooled sheet of cookie.
  2. Cut into squares.
  3. Sprinkle each square with a dusting of ground cinnamon.
  4. Store in an airtight container for up to a week.
Notes
Original recipe from The Seaside Baker

Peanut Butter Monster Cookie Cupcakes

These peanut butter monster cookie cupcakes are chalked full of peanut butter, chocolate and candy!  It’s a monster cookie… no, it’s a cupcake!

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

I was craving something today, but  I wasn’t sure quite what it was.  I got on Pinterest and started browsing around some food boards and came across the “Monster Cookie.”

On Pinterest, the monster cookie comes in many different shapes and sizes, colors and flavors and it was very unclear to me what exactly makes up one of these cookies.

So, I took to Facebook and asked you.  Here’s what some of you said:

  • Christy B: “…quick oats, m&ms, mini chocolate chips, peanut butter chips, and peanut butter.”
  • Melanie K: ” I make my Monster cookies with quick oats, M&M’s, chocolate chips and peanut butter. I only make them at Christmas but they are my husbands favorite cookies.”
  • Cindy J: “Everywhere I’ve worked it’s something different 1) a giant sized cookie 2) a cookie with lots of ingredients: chocolate chips,or m&m’s nuts, raisins, oatmeal or 3) 2 m&m cookies with buttercream filling and buttercream googly eyes on top.”
  • Roxana B: “Well the monster cookie recipe we use has oats, chocolate chips, and mini m&m’s in it.”
  • Darla B: “The size and the large amount of goodies in it” is what makes it a Monster cookie.

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

Okay… so peanut butter, M&M’s chocolate chips, oatmeal.  Those seem pretty standard in a monster cookie… anything else you add… well, those are just a bonus.   So, I decided to take those components and transform them into a cupcake.  These Peanut Butter Monster Cookie Cupcakes are super sweet, loaded with peanut butter and chocolate and extremely delicious! This cupcake is sure to cure your peanut butter or your monster cookie craving!

This cupcake is a peanut butter cake filled with chocolate toffee bits, chocolate chips and M&Ms. It’s then topped with a peanut butter cookie dough frosting that is also full of toffee bits,  mini chocolate chips and even more M&Ms!  It’s sweet, it’s crunchy, it’s full of candy and it’s SO GOOD!

If you love Monster Cookies – you’ll LOVE this cupcake!

Enjoy!

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

Peanut Butter Monster Cookie Cupcakes
 
Prep time
Cook time
 
These peanut butter monster cookie cupcakes are chalked full of peanut butter, chocolate and candy! It’s a monster cookie… no, it’s a cupcake!
Serves: 12-16 cupcakes
Ingredients
Peanut Butter Monster Cookie Cupcakes
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp unsalted butter, room temperature
  • ¾ cup crunchy peanut butter
  • ½ cup packed dark brown sugar
  • ½ cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup skim milk
  • ¼ cup Hershey's Chocolate & Toffee Bits
  • ½ cup semi-sweet chocolate chips
  • ½ cup M&Ms - plus more for garnish
Peanut Butter Monster Cookie Frosting
  • ½ cup creamy peanut butter
  • ½ cup unsalted butter, room temperature
  • ¼ cup packed light brown sugar
  • 3 cups powdered sugar
  • ½ cup flour
  • 1 tsp vanilla extract
  • pinch of salt
  • ¼-1/2 cup heavy cream
  • ¼ cup Hershey's chocolate & toffee bits
  • ¼ cup mini semi-sweet chocolate chips
  • ½ cup M&Ms - plus more for garnish
Instructions
Peanut Butter Monster Cookie Cupcakes
  1. Preheat oven to 375 degrees F. Line cupcake pan with liners.
  2. In a small bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a measuring cup that pours, measure the milk and vanilla. Set aside.
  4. In the bowl of an electric mixer with the paddle attachment, cream the butter, peanut butter and sugar together on high for at least 2 minutes. Scrape the sides of the bowl.
  5. Add the eggs and mix on high until light and fluffy.
  6. Slowly add ½ the flour and mix only until incorporated.
  7. Add the milk and mix. Scrape the sides of the bowl.
  8. Add the remaining flour and mix only until incorporated. Scrape the sides and hand mix any remaining flour that needs incorporating.
  9. Fold in the chocolate & toffee bits, chocolate chips and M&Ms.
  10. Fill liners at least ¾ full. Press 3-5 M&Ms onto the top of the batter in each cup.
  11. Bake for 18-22 minutes. Rotate pan after 10 minutes and reduce heat to 325 degrees F.
  12. Let cool in pan for 5 minutes before removing to a wire rack to cool completely.
Peanut Butter Monster Cookie Frosting
  1. Cream together the peanut butter and butter in the bowl of your stand mixer.
  2. Add the brown sugar and beat until incorporated.
  3. One cup at a time, mix in the powdered sugar and flour.
  4. Add the vanilla, salt and ¼ cup of heavy cream. Mix until smooth.
  5. Add up to ¼ cup more of heavy cream until you reach your desired consistency. Beat on high for 3-4 minutes or until light and fluffy.
  6. Mix in the candies.
  7. Using an ice cream scooper, scoop dollops of frosting onto the top of each cupcake. Press a few M&Ms onto the top as garnish.

Candy Bar Cupcakes – 4 Ways!

Rich dark chocolate cupcakes made into four very different, extremely delectable, incredibly delicious candy bar-inspired cupcakes!

Candy Bar Cupcakes - 4 Ways! by JavaCupcake.com

This past weekend I went to a  BBQ with some soldiers & families from my husband’s platoon… and of course, Dave asked me to make cupcakes.  I kept asking and asking what flavors he wanted and he couldn’t decide.  Apparently, I couldn’t decide either since I made candy bar cupcakes – 4 ways!

I used my favorite chocolate cake base and topped each one (and even filled a couple) with different flavors all inspired for 4 different candy bars.  Well, I guess they all aren’t technically candy bars, but you get what I mean.

Black & White Cupcakes – dark chocolate cake topped with white chocolate frosting and garnished with chunks of dark and white chocolate.

Black & White Cupcakes - dark and white chocolate - by JavaCupcake.com

 

Rolo Cupcakes – dark chocolate cake filled with chopped Rolos topped with caramel frosting and garnished with a Rolo.

Rolo Cupcakes by JavaCupcake.com

 

Reese’s Cupcakes – dark chocolate cake topped with whipped peanut butter buttercream garnished with chocolate jimmies and a mini Reese’s peanut butter cup cupcake.

Reese's Cupcakes by JavaCupcake.com

After Eight Cupcakes – dark chocolate cake filled with mint chocolate chips topped with  mint chocolate chip buttercream and an After Eight Mint.

After Eight Cupcakes (mint chocolate) - by JavaCupcake.com

Woah.  That’s a lot of cupcakes.

I know… you may not have everything to make these cupcakes on hand… and if you were to buy all the candy needed to put these together it’d break the bank.    No worries though… I’ve broken down the recipe so that you can make them 1 dozen at a time!

Candy Bar Cupcakes - 4 Ways! by JavaCupcake.com

 

So at the BBQ – the cupcakes were a HUGE hit!  Everyone loved them… from the soldiers to the kids… my cupcakes put a smile on all faces!

Adults & Kids eating and loving JavaCupcake!

Enjoy!

Candy Bar Cupcakes – 4 Ways!
 
Cook time
 
Rich dark chocolate cupcakes made into four very different, extremely delectable, incredibly delicious candy bar-inspired cupcakes!
Serves: 4 dozen cupcakes
Ingredients
Dark Chocolate Cupcakes
  • Use this Dark Chocolate Cupcakes recipe. It makes 2 dozen cupcakes, so double it if you're making all 4 cupcakes or cut it in half if you're only making 1 dozen.
  • ROLO: 18 Rolo candies, quartered
  • AFTER EIGHT: mint chocolate chips
Peanut Butter Buttercream for Reese's Cupcakes
  • Use HALF of this Perfect Peanut Butter Buttercream recipe.
  • 12 Reese's mini peanut butter cups, unwrapped for garnish
  • chocolate jimmies, for garnish
  • chocolate chips, for garnish
Caramel Buttercream for Rolo Cupcakes
  • ½ cup unsalted butter
  • 1 cup dark brown sugar, lightly packed
  • ⅓ cup heavy cream
  • ½ tsp salt
  • 1lb powdered sugar, sifted
  • 2 Tbsp heavy cream
  • 12 Rolo candies for garnish
Whipped White Chocolate Frosting for Black & White Cupcakes
  • Use HALF of this White Chocolate Frosting recipe.
  • dark (at least 75% cocoa) & white chocolate chunks for garnish (I used Lindt chocolate bars)
Mint Chocolate Chip Buttercream for After Eight Cupcakes
  • ½ cup unsalted butter, room temperature
  • 1lb powdered sugar, sifted
  • ¼ cup heavy cream
  • 1tsp mint extract
  • pinch of salt
  • ¼ mint chocolate chips, chopped
  • 12 After Eight mints for garnish
Instructions
Dark Chocolate Cupcakes
  1. Prepare cupcakes as directed in recipe above.
  2. FOR THE ROLO CUPCAKES: Chop up 2 Rolos and place into each cup of batter before baking.
  3. FOR THE AFTER EIGHT: Place 8-10 mint chocolate chips into the cups of batter before baking, stir gently with a toothpick.
  4. Allow cupcakes to cool completely before frosting & decorating.
Peanut Butter Buttercream for Reese's Cupcakes & Assembly
  1. Prepare buttercream as directed in recipe above.
  2. Using a Wilton 1M decorating tip, pipe a swirl of frosting onto each mini Reese's pb cup. Top with a chocolate chip.
  3. Pipe swirls of frosting using the 1M tip onto each cupcake. Sprinkle chocolate jimmies on top and garnish with a mini Reese's pb cup.
Caramel Buttercream for Rolo Cupcakes & Assembly
  1. In a medium, heavy sauce pan, melt the butter over medium-high heat.
  2. Add the sugar. cream and salt and whisk until the sugar is dissolved.
  3. Bring to a simmer for 3 minutes, stirring occasionally. Remove from heat and cool for 15 minutes
  4. In the bowl of your stand mixer, pour in cooled caramel mixture. Add the powdered sugar, one cup at a time, mixing together on low. Mixture will be very thick.
  5. Add up to 2Tbsp heavy cream to loosen the frosting.
  6. Using a large round tip, frost a swirl, dollop of frosting onto the center each cupcake. Tap the cupcake on the counter so that the frosting spreads to the sides.
  7. Garnish with a Rolo candy cut in half.
Whipped White Chocolate Frosting for Black & White Cupcakes & Assembly
  1. Prepare the frosting as directed in the recipe above.
  2. Using a Wilton 1M piping tip, frost swirls of frosting onto each cupcake.
  3. Garnish with chunks of white & dark chocolate.
Mint Chocolate Chip Buttercream for After Eight Cupcakes & Assembly
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add the sifted powdered sugar, one cup at a time and mix until combined.
  3. Add the salt, mint extract and 2Tbsp of heavy cream. Mix until smooth. Add remaining 2Tbsp of heavy cream until you reach your desired consistency.
  4. Beat on high for 2 minutes or until light and fluffy.
  5. Add the chopped mint chocoalte chips and mix until incorporated.
  6. Using a Wilton 1M decorating tip, pipe swirls of frosting onto each cupcake. Garnish with an After Eight mint.

Candy Bar Cupcakes - 4 Ways! by JavaCupcake.com

 

Sweet & Salty:
Chocolate Peanut Butter Pretzel Cupcakes

Chocolate Peanut Butter Pretzel Cupcakes by JavaCupcake.com

This week is the “Week of the Dragoon” for the 2nd Cavalry Regiment here in Vilseck, Germany and tomorrow is Family Day.  (Basically, my husbands unit is having a giant birthday party for itself before they go on pre-deployment leave.)  I decided to donate cupcakes to the event to be sold at the 2/2 CR Cougar Foundation table.  The Cougar Foundation is the non profit organization that supports the 2nd Squadron in 2 CR… an organization that I’m a member of.

I decided to make a cupcake that I knew everyone would love… chocolate peanut butter.  But hmm… I’ve made that cupcake or cake a bazillion times.  Uhmp…. I need to kick it up a notch and add some flair! So, I’ve put a pretzel crust on the bottom of the cupcake and topped it with a chocolate dipped pretzel and a drizzle of chocolate ganache.  Om nom nom nom The perfect combination of sweet and salty – chocolatey and peanut buttery.  YUM!

Enjoy!

Chocolate Peanut Butter Pretzel Cupcakes by JavaCupcake.com

Chocolate Peanut Butter Pretzel Cupcakes
 
Prep time
Cook time
 
Rich chocolate cupcakes on a pretzel crust topped with peanut butter buttercream, chocolate ganache and a chocolate covered pretzel! Delish!
Serves: 3 dozen cupcakes
Ingredients
Pretzel Crust
  • 3 cups salted pretzel sticks
  • ½ cup unsalted butter, melted
  • 2 Tbsp brown sugar
Chocolate Cupcakes
  • 1 cup unsalted butter
  • 1½ cups brewed coffee
  • 1 Tbsp espresso powder
  • 1 Tbsp vanilla
  • ¾ cup cocoa powder
  • ⅓ cup sour cream
  • ⅓ cup buttermilk
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1½ tsp baking soda
  • ½ tsp salt
Peanut Butter Buttercream
  • 2 cups unsalted butter, room temperature
  • 2⅓ cups creamy peanut butter (I use JIF)
  • 6 cups powdered sugar
  • 1 cup heavy whipping cream
  • 1 tsp salt
Chocolate Ganache
  • 150g 50% cocao Lindt chocolate (any semi-sweet baking chocolate would work)
  • ¾ cup heavy whipping cream
  • 1 Tbsp unsalted butter
  • 1 tsp vanilla
Chocolate Covered Pretzel (for garnish)
  • 1 bag large thin pretzels
  • 1 cup semi-sweet chocolate chips, melted
Instructions
Pretzel Crust
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. Using a food processor, pulse the pretzels until they are in small chunks.
  3. Add the melted butter and brown sugar and process on high until combined and the pretzels are in small crumbs.
  4. Press 1 tablespoon of pretzel crust into the bottom of each cupcake liner.
  5. Bake for 10 minutes.
Chocolate Cupcakes
  1. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  2. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  3. In a medium bowl, whisk together the sour cream, buttermilk and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream mixture. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  4. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  5. Scoop batter over the pretzel crust until ¾ full.
  6. Bake 17-19 minutes.
  7. Allow to cool in pans before removing to a wire rack to cool completely before frosting.
Peanut Butter Buttercream
  1. In the bowl of your stand mixer, cream together the peanut butter and butter for 2 minutes. Scrape the sides of the bowl several times.
  2. Add the powdered sugar and mix on medium until combined.
  3. Add the salt and heavy cream, mix until smooth.
  4. Beat on high for 1-2 minutes or until fluffy and the color has lightened.
Chocolate Ganache
  1. Chop chocolate into very small pieces and place into a glass bowl.
  2. On medium high heat, bring heavy cream to a simmer.
  3. Immediately pour cream over the chopped chocolate and let sit for 30 seconds to 1 minute.
  4. Stir gently until all the chocolate has melted.
  5. Add the butter and vanilla and stir until combined.
Chocolate Covered Pretzels
  1. Dip half of the pretzel into the melted chocolate. Set on wax paper to harden.
Assembly
  1. Using a large round star tip, pipe swirls of buttercream onto each cupcake.
  2. Drizzle 1 Tbsp chocolate ganache over the buttercream.
  3. Gently press a chocolate covered pretzel into the buttercream.
  4. Add a small dollop of buttercream at the base of the pretzel to help hold it in place.

Peanut Butter M&M Chocolate Cupcakes

Peanut Butter M&M Chocolate Cupcakes by JavaCupcake.comThese cupcakes came together on a whim this morning.  I was making the chocolate cake layer for an upcoming cake project and had extra batter so I made 10 chocolate cupcakes.   About a week ago I bought a bag of Peanut Butter M&M (under the influence of PMS HAHA!) and thought that they’d make an excellent addition to a peanut butter filling for chocolate cupcakes.  But… as I was whipping up the filling I realized that what I was making would make an even better frosting! So these Peanut Butter M&M Chocolate Cupcakes were born!

You can use any chocolate cupcake recipe you want for these.  Heck, use a box mix.  Cause let’s be honest here… it’s the frosting that’s the highlight of these cupcakes.  Giant mound of peanut buttery, chunky candy goodness.  I even used crunchy peanut butter for this frosting to add a little texture to each bite!

Yummmmmm-o!

Peanut Butter M&M Chocolate Cupcakes by JavaCupcake.com

Peanut Butter M&M Chocolate Cupcakes
 
Ingredients
Chocolate Cupcakes
  • Use this recipe ! It makes 2-3 dozen cupcakes so either HALF this recipe of DOUBLE the frosting recipe.
Peanut Butter M&M Frosting
  • ½ cup unsalted butter, room temperature
  • ½ heaping cup crunchy peanut butter (I used JIF)
  • 2 cups powdered sugar
  • 1 Tbsp vanilla
  • 2 Tbsp milk
  • pinch of salt
  • ½ cup Peanut Butter M&M's
  • ¼ cup Peanut Butter M&M's for garnish
Instructions
  1. Prepare your chocolate cupcakes and allow to cool completely before frosting.
  2. Using a food processor, crush ½ cup of M&Ms until they are broken into very fine pieces. Remove from food processor and set aside. Repeat with ¼ cup of M&M's and set aside for garnish.
  3. In a medium mixing bowl, using your hand mixer on high, cream together the peanut butter and butter.
  4. Add half the powdered sugar and mix until smooth. Mix in the vanilla, salt, and milk.
  5. Add the remaining powdered sugar and combine until incorporated. Turn your mixer to high and whip for 1-2 minutes until the frosting lightens in color and becomes fluffy.
  6. Add the ½ cup crushed M&Ms and mix until incorporated.
  7. Using an open star tip, pipe frosting onto each cupcake. Sprinkle more crushed M&Ms on top and garnish with a single M&M in the center of the frosting.
  8. Eat and enjoy!

Buttercream Rose Sugar Cookies

Buttercream Rose Sugar Cookies by JavaCupcake

I had never intended for these Buttercream Rose Sugar Cookies to be their own post…  But, after I piped on the roses I just thought they were too pretty not to share!

The cookie is a basic sugar cookie… the recipe comes from the Betty Crocker Cooky Book that I’ve been using for 30 years.  This is the recipe that my Mom used and that her Mom used.  The cookies come out perfect every time.  You could use any shape cookie cutter you wanted, as long as the general shape was round.  I like the scalloped edges the best.

The frosting is a basic buttercream and I tinted it green.  Really, you could color it several different shades of pretty pastel colors and it would be so super cute for a Spring party!

Enjoy!

Buttercream Rose Sugar Cookies by JavaCupcake

Buttercream Rose Sugar Cookies
 
Serves: 2 dozen cookies
Ingredients
Sugar Cookies
  • ½ cup shortening
  • ¼ cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla or almond extract
  • 2 ½ cups flour
  • 1 tsp baking powder
  • 1 tsp salt
Buttercream
  • ½ cup unsalted butter, room temperature
  • 1 lb powdered sugar, sifted
  • ⅓ cup heavy cream
  • 1 tsp vanilla
  • pinch of salt
  • Wilton Leaf Green food coloring gel
  • Wilton 1M closed star tip
  • Disposable piping bag
Instructions
Sugar Cookies
  1. Line cookie sheets with parchment paper.
  2. In the bowl of your stand mixer, cream butter, shortening and sugar together until light and fluffy.
  3. Add the eggs and flavoring and mix on high for 2 minutes.
  4. Sift flour, baking powder and salt together. Add it to the creamed mixture and blend on medium speed until all has been incorporated. Chill at least 1 hour.
  5. Pre-heat oven to 400 F degrees. Roll dough ¼ inch thick on lightly floured board. Cut with 3” scalloped cookie cutter and place on prepared baking sheet.
  6. Bake 6 to 8 minutes or until cookies are a delicate golden color.
  7. Allow to cool on cookie sheet 3-4 minutes before removing to a wire rack to cool completely.
Buttercream
  1. Cream together the butter and sugar until smooth.
  2. Add the vanilla, salt and heavy cream. Beat on high for 4-5 minutes or until light and fluffy. NOTE: This frosting will be softer than my standard buttercream - I like it softer for spreading on cookies.
  3. Using a toothpick, add a small dollop of gel and mix until the color is uniform.
Assembly
  1. Fit your piping bag with the Wilton 1M closed star tip.
  2. Starting in the center of the cookie, pipe the frosting around the cookie until you reach the edge. For a more detailed description on how to make the rose, watch this video .