Red Velvet Mocha Macaron Cake

Decadent red velvet cake filled with a whipped cream cheese filling surrounded by a rich chocolate fudge frosting adorned with mocha macarons make this cake an extravagant dessert fit for any special occasion!

Red Velvet Mocha Macaron Cake | JavaCupcake.com

A couple months ago, my friend Rachel of the fashion and lifestyle blog Glitter & Bow asked me to make a cake for her friends birthday.  But, not just any cake… it had to be a very special cake.

Rachel and I discussed several options, but decided on a Red Velvet Mocha Macaron Cake.  Red velvet and cream cheese go perfectly together inside the cake, but to tie in the macarons, we went with a chocolate fudge frosting.

Red Velvet Mocha Macaron Cake | JavaCupcake.com Red Velvet Mocha Macaron Cake | JavaCupcake.com

Deliciously sinful in every bite… or so I was told.

Since the cake was for a party, I couldn’t really cut into it for a photo for this post, so I tried to take a picture of the cake before I frosted it to give you an idea of how the inside looks.

Red Velvet Mocha Macaron Cake | JavaCupcake.com

The birthday girl sweetly emailed me after the party and said the cake was delicious and she was so very thankful I made it for her.  I only wish I could have had a slice of the cake myself!

Happy Baking!

5.0 from 1 reviews
Red Velvet Mocha Macaron Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cake
Ingredients
Red Velvet Cake
  • 8Tbsp unsalted butter, at room temperature
  • 1½ cups sugar
  • 2 eggs
  • 5 Tbsp unsweetened dark chocolate cocoa powder
  • 4 Tbsp liquid red food coloring mixed with 2 Tbsp water
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2¼ cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 tsp distilled white vinegar
Whipped Cream Cheese Filling
  • 4oz cream cheese, room temperature
  • ½ cup granulated sugar
  • pinch of salt
  • ½ tsp vanilla
  • ¾ cup heavy whipping cream
Chocolate Fudge Frosting
  • 12Tbsp unsalted butter, room temperature
  • 1lb package plus 1 cup powdered sugar
  • ⅓ cup dark chocolate cocoa powder
  • 1 tsp vanilla
  • ⅛ tsp salt
  • ½ cup heavy cream
  • 4oz semi-sweet bakers chocolate
Mocha Macarons
Instructions
Red Velvet Cake
  1. Preheat oven to 350 F degrees. Grease & flour 2 9-in round cake pans.
  2. In the bowl of a stand mixer, cream together the butter and sugar for 3 minutes. One at a time, add the eggs and mix well after each addition. Cream again for 1 more minute.
  3. In a small bowl, combine the cocoa powder, water, vanilla and red liquid coloring until it has become a thick paste.
  4. Add this mixture to the bowl of the mixer and mix until completely combined. Scrape the bowl down to make sure all the batter has been colored red.
  5. Combine the flour and salt together in a bowl. Add half the buttermilk to the batter and mix until combined, the mixture will look grainy and curdled. Add half the flour and mix until combined. Repeat this with the remaining buttermilk and flour.
  6. Add the baking soda and vinegar and beat for 2 minutes or until the mixture is completely smooth and uniform.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
  9. Wrap the cake layers in plastic and freeze until firm or ready to use.
Whipped Cream Cheese Filling
  1. In the bowl of your stand mixer, whip the cream cheese until light and fluffy. Add sugar, salt and vanilla and continue whipping until incorporated.
  2. With the mixer on medium speed, slowly add the whipping cream and whip until incorporated. Turn the mixer to high speed and whip until light, fluffy and smooth.
  3. Chill for at least an hour or until ready to use.
Chocolate Fudge Frosting
  1. Using a double boiler, gently melt the chocolate. Set aside to slightly cool.
  2. In the bowl of a stand mixer with the paddle attachment, beat the butter until smooth. While beating, sift together the cocoa powder and powdered sugar.
  3. Pour the cooled, melted chocolate into the butter and mix until incorporated.
  4. One cup at a time, add the powdered sugar and cocoa to the butter beating well after each addition.
  5. Mix in the vanilla and salt.
  6. Slowly pour in the heavy cream and beat the frosting on high speed until smooth and fluffy, about 3-4 minutes.
Mocha Macarons
  1. Use THIS RECIPE to make the macarons and filling. Instead of making mini macarons like the recipe, use a 1½in circle template to make your macarons.
Assembly
  1. Place one cake layer on a cake plate or stand, flat side down. Spread whipped cream cheese filling evenly over the top of the cake leaving a ½in border of unfrosted cake on the edges. . Gently place the second cake layer, flat side up, on top of the filling and press gently until the filling reaches the edges. Chill cake for 20 minutes to set.
  2. Apply a thin crumb coat of frosting to the entire outside of the cake. Freeze/chill the cake again for 20-30 minutes or until the frosting is firm.
  3. Spread the remaining frosting evenly over the outside of the cake. Use a bench scraper to create a flat surface of frosting on the top of the cake. Use a small spatula to create a textured side/edges of the cake.
  4. Place macarons evenly on the top of the cake along the edges.
  5. Chill cake and macarons until ready to serve. Remove 20 minutes before serving.

Chocolate Chip Mint Cupcakes

These Chocolate Chip Mint Cupcakes are so simple to make yet are packed full of flavor with a moist chocolate cake topped with a whipped mint buttercream.  So good!

Chocolate Chip Mint Cupcakes | JavaCupcake.com

You may remember the Mint Chocolate Chip Cake I made for my friend Chasity’s birthday back in 2013.  Layers of chocolate cake filled and covered in chocolate chip mint buttercream and covered in chocolate ganache.  It was one of Chasity’s favorite flavor combinations and was SO GOOD.

When Chasity left Germany in July, I told her I’d bake for her one last time.  She chose the mint chocolate chip cake and s’mores cupcakes.  Since I wasn’t trying to make that giant layer cake again, I decided to turn the cake into cupcakes!

(PS… You need to see the S’mores Cupcakes I made here.  Chocolate cake filled with graham cracker and topped with marshmallow frosting.  I DIE!!)

Chocolate Chip Mint Cupcakes | JavaCupcake.com

These Chocolate Chip Mint Cupcakes are super easy to make and are completely worth the effort.  The cake is my basic chocolate recipe, minus the espresso powder.  I didn’t want any mocha flavor to come though in the cake.

The frosting is whipped to light and fluffy perfection and is filled with chunks of high quality chocolate and tinted a minty green color.

Chunks of high quality chocolate top the entire cupcake.  I used Lindt 50% bittersweet chocolate in the frosting and the garnish.  Lindt is my favorite chocolate to use in baking!  I blame living in Germany for that though.  It’s EVERYWHERE here!

Chasity loved these cupcakes and I was so super happy to make them for her!

Enjoy!

Chocolate Chip Mint Cupcakes
 
Prep time
Cook time
 
Serves: 12 cupcakes
Ingredients
Chocolate Cupcakes
  • ½ cup unsalted butter
  • ¾ cup brewed coffee
  • 1 tsp vanilla
  • ¼ cup + 2 Tbsp cup dark chocolate cocoa powder
  • ⅓ cup sour cream
  • 1 egg
  • 1 cup sugar
  • 1 cup flour
  • ¾ tsp baking soda
  • ½ tsp salt
Whipped Mint Chocolate Chip Buttercream
  • ½ cup unsalted butter, room temperature
  • 1lb powdered sugar
  • ½ cup heavy whipping cream
  • 2 tsp mint or peppermint extract
  • pinch of salt
  • ¼ cup finely chopped high quality chocolate
  • green gel food coloring
  • 12 chocolate chunks, for garnish
Instructions
Chocolate Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium sauce pan, melt the butter. Add the coffee, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Fill cupcake liners ¾ full. Bake for 18 minutes or until a toothpick comes out clean.
  7. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Whipped Mint Chocolate Chip Buttercream
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add half the powdered sugar and beat on high until incorporated.
  3. Mix in the extract and half the whipping cream and beat until smooth. Scrape the bowl.
  4. Add the remaining powdered sugar and pinch of salt then mix until smooth.
  5. Add the rest of the heavy cream until you reach your desired consistency. Beat on high speed for at least 2-3 minutes until light and fluffy.
  6. Add a drop or two of the green gel food coloring and beat until completely incorporated.
  7. Add the finely chopped chocolate and beat until combined.
Assembly and Storage
  1. Using a Wilton 1M piping tip fitted on a disposable bag, pipe a large swirl of frosting on to each cupcake.
  2. Garnish with a chunk of chocolate.
  3. Store in an air tight container for up to a week.

Germany Cupcakes

Celebrate any German themed party with these black, red and yellow Germany cupcakes!  Perfect for your FIFA World Cupcake Finals party, Oktoberfest party or any German party, these easy to make cupcakes will add festive fun to your dessert table!

Germany Cupcakes - Black, red and yellow themed cupcakes perfect for your next German themed party! | JavaCupcake.com

Today Germany and Argentina square off in the FIFA World Cup Finals!  4 years ago if you would have told me that I would be making cupcakes for a soccer game, I would have laughed at you.  Soccer?  No thank you.  Soccer was definitly NOT my sport.  I was a baseball and American football girl.  Seahawks and Mariners – Seattle teams ALL THE WAY!

Living in Germany, we don’t have easy access to watching or attending any American sports, so being a lover of sports in general, soccer or football as they call it in Europe became my new passion!

These Germany cupcakes are really easy to make, you only need a few ingredients and supplies to make them work.  First, you need red grease proof liners.  Mine come from Sweets & Treats Boutique and work great with this chocolate cake.  You can still see the red color on the liners which is exactly what I needed for these cupcakes.  Second, yellow gel food dye.  Wilton is the brand I use because I can always count on a bright color when I use it.  Finally, dark chocolate cocoa powder.  The cake requires a dark chocolate to make it seem black, so using dark chocolate cocoa powder is a necessity for these Germany cupcakes!

To fancy up the flavor a bit, I cored these cupcakes then filled them with my favorite strawberry jam.  This step is completely optional, but I enjoy a little surprise inside my cupcakes when people take a bite of them!

Germany Cupcakes - Black, red and yellow themed cupcakes perfect for your next German themed party! | JavaCupcake.com

These cupcakes could easily be made using black liners and a red velvet cake with yellow frosting if you don’t have access to red liners.  But make sure you use a grease proof liner so that the color of the liner will stay in tact!

And you can bet your bottom dollar that I’ll be watching German take on Argentina tonight in the FIFA World Cup Final game… eating these cupcakes and cheering on my team!

DEUTSCHLAND! DEUTSCHLAND! DEUTSCHLAND!

Enjoy!

Germany Cupcakes
 
Prep time
Cook time
 
Serves: 12 cupcakes
Ingredients
Chocolate Cupcakes
  • Use THIS RECIPE for the cupcakes
  • Red grease proof cupcake liners
Strawberry Filling
  • ½ cup of your favorite strawberry jam
Vanilla Buttercream
  • ½ cup unsalted butter, room temperature
  • 1lb powdered sugar
  • ¼-1/2 cup heavy whipping cream
  • 1 Tbsp vanilla extract
  • pinch of salt
  • Yellow gel food dye
Instructions
Cupcakes
  1. Follow directions to make cupcakes from THIS RECIPE .
  2. Bake cupcakes in red grease proof liners.
Strawberry Filling
  1. Core the center of each cooled cupcake using an apple corer or knife.
  2. Fill generously with your favorite strawberry jam.
Vanilla Buttercream
  1. In the bowl of your stand mixer with the paddle attachment, cream the butter until smooth.
  2. Add the sugar and beat on high until combined. Mix in the salt, vanilla extract and ¼ cup of the whipping cream. Beat until smooth.
  3. Add a few drops the yellow dye and mix until incorporated. Add more dye until you get your desired color. NOTE: The frosting will get a deeper yellow as it sets out. Resist the urge to add more than a few drops of color.
  4. Add up to ¼ cup more of whipping cream until you get the consistency you desire.
  5. Beat on high for 1-2 minutes until light and fluffy.
  6. Using a large round open piping tip fitting on a pastry bag, pipe swirls of frosting onto the filled cupcakes.
  7. Insert a Germany flag pick onto the top of each cupcake.

Browned Butter Chocolate Chip Cookies

Rich and nutty browned butter paired with dark brown sugar and milk chocolate chips from Hussel Confiserie make for the perfect, same-day chocolate chip cookie!

Jumbo Browned Butter Chocolate Chip Cookies Recipe | JavaCupcake.com

Sometimes, I’m just in the mood for cookies.  Like I want them today, not tomorrow, not next week.  Today.  My favorite recipe for chocolate chip cookies require chilling the dough overnight to make the perfect chewy chocolate chip cookie.  Seriously though,  I don’t have time or patience to wait for cookie dough to set in the refrigerator overnight!

So last week, I set out to try a new chocolate chip cookie that would produce the same chewy, soft in the middle, crisp on the edges cookie that could be made in one day! In the past, same-day cookies have turned out horribly for me.  They typically run all over the cookie sheet and get too crispy or don’t spread at all.  I just can’t seem to get it right.  Yes, I’ve tried the Nestle recipe, but I just don’t love it.  It’s just kind of… bleh.  I asked on my JavaCupcake Facebook page what some of your favorite recipes for chocolate chip cookies were and was surprised to see so many recipes I’d never tried before!

Jumbo Browned Butter Chocolate Chip Cookies Recipe | JavaCupcake.com

I researched a few that stood out to me and decided to try America’s Test Kitchen Perfect Chocolate Chip Cookies.   Of course, since I’m baking them, I had to add a bit of JavaCupcake spice to the mix and used Hussel Confiserie milk chocolate chips and added a hint of nutmeg to the batter.  Yum.  And my Browned Butter Chocolate Chip Cookies were born… my new favorite!

The technique of this recipe was one I had never tried before.  It called for browning the butter and the whisking the sugars, eggs, salt and vanilla in stages allowing the sugar to really dissolve into the butter and for the mixture to become glossy, thick and cool.  Also, the dry ingredients required measuring by weight instead of volume (cups) which was a technique I had never done before in making cookies.

Jumbo Browned Butter Chocolate Chip Cookies Recipe | JavaCupcake.com

I was pleasantly surprised at how simple it was to make these cookies.  One pan, two bowls, a whisk and a spatula was all I needed.  No stand mixer or creaming of butter and sugar together were required, which was a total WIN in my book.

The size of the cookies were perfect too!  One cookie was enough to satisfy my cravings for chocolate chip cookies!

Browned Butter M&M Chocolate Chip Cookies | JavaCupcake.com

Fast forward:  This week, I QUADRUPLED this recipe, added M&M’s and made 13+ dozen cookies for a group of 150 soldiers!  The picture above is a collage of the Facebook & Instagram pictures I posted here, here & here. I was speaking to the soldiers my husband works with about a BBQ our Family Readiness Group is hosting for them and knew that I couldn’t come empty handed! So I made them this recipe for cookies and almost EVERY soldier said WOW or OMG or Woah that’s the best cookie I’ve ever had.  So… if that isn’t a rave review for these cookies…. I don’t know what would be!  150 soldiers can’t be wrong!

Enjoy!

Browned Butter Chocolate Chip Cookies
 
Prep time
Cook time
 
Serves: 18 cookies
Ingredients
  • 8¾oz all-purpose flour
  • ½ tsp baking soda
  • ½ tsp ground nutmeg
  • 14 Tbsp unsalted butter
  • 3½oz granulated sugar
  • 5¼oz dark brown sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 ¼ cups milk chocolate baking chips
Instructions
  1. Preheat oven to 375F degrees and place the baking rack in the center of the oven. Line three baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, baking soda and nutmeg. Set aside.
  3. In another small bowl, measure the sugars. Add the salt and whisk together. Set aside.
  4. In a large pan over medium-high heat, melt 10 Tbsp of the butter. Cook the butter, stirring constantly, until it browns and smells nutty. Remove from heat immediately and pour into a large heat-safe bowl. Add the remaining 4 Tbsp of butter and stir until melted.
  5. Add the sugars to the browned butter and whisk until smooth, about 30 seconds. Add the eggs and whisk another 30 seconds to combine.
  6. Let the mixture stand for 3 minutes then whisk for 30 seconds. Repeat this process a total of three times.
  7. Pour the flour mixture into the bowl and using a rubber spatula, stir until just combined.
  8. Add the chocolate chips and stir until incorporated. Press down on the dough to ensure that no flour pockets remain in the dough.
  9. Divide dough into 18 balls. Place 6 balls of dough onto each prepared baking sheet, at least 2 inches apart.
  10. Bake one sheet of dough at a time for 10-12 minutes, rotating the pan half way though baking.
  11. Allow the cookies to cool for 3 minutes on the baking sheet before removing to a wire rack to cool completely.
  12. Store in an air tight container for up to a week... that's if they last that long!

Black and White Cupcakes

Delicious vanilla cake topped with dark chocolate frosting baked in quatrefoil liners make these Black and White Cupcakes perfect for any themed party, birthday or occasion!

Black and White Cupcakes in grease-proof Quatrefoil liners from Sweets & Treats Boutique | JavaCupcake.com

Sometimes, the simplest of things inspires me to bake.  For these cupcakes the inspiration came from the cupcake liners.  These quatrefoil black and white cupcake liners from Sweets & Treats Boutique and are my new favorite pattern!

Black and White Cupcakes in grease-proof Quatrefoil liners from Sweets & Treats Boutique | JavaCupcake.com

What makes the liners from STB so wonderful is that they are grease-proof! What does that mean?  Shannon, my friend & owner of STB, has done a lot of research & product testing to find the best paper to bake cupcakes in.  This paper not only holds it’s shape but it keeps it’s bright, vibrant color!  No more buying beautiful liners and having them destroyed during the baking process!

Sweets & Treats Boutique liners grease-proof technology produce great looking cupcakes, every time!

Black and White Cupcakes in grease-proof Quatrefoil liners from Sweets & Treats Boutique | JavaCupcake.com

Now, you may be wondering if this is a sponsored post since I’m going on and on and on about these STB liners.  No.. it’s not.  I just really love these liners.  I’ve been a fan of grease-proof liners for a while now.  You may remember me using Sutton Gourmet Paper grease-proof liners a few years ago.  They are just as amazing, but don’t come in quite as many colors or designs.  That’s why I love STB!

With so many colors and patters to choose from, STB makes it easy to be inspired just from their liners!  And… this is how the Black & White Cupcake was born!  Shannon sent me a pack of their newest quatrefoil liners and I was instantly drawn to the simplicity of these liners.  Two contrasting colors coming together beautifully… I knew I had to make a cupcake to reflect that.

Black and White Cupcakes in grease-proof Quatrefoil liners from Sweets & Treats Boutique | JavaCupcake.com

Vanilla cake topped with dark chocolate frosting was the perfect choice for these Black and White Cupcakes.  Adorning the frosting with white sugar pearls gave just the right touch to really send them over the edge!  So simple, so beautiful… and perfectly paired with the black and white quatrefoil liners from Sweets & Treats Boutique!

Happy Baking!

Black and White Cupcakes
 
Prep time
Cook time
Total time
 
Serves: 20-24 cupcakes
Ingredients
Vanilla Cupcakes
  • 225g vanilla sugar (1 cup)
  • 175g cake flour, sifted (1¾ cups)
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • ⅓ cup sour cream
  • ¼ cup vegetable oil
  • 1 Tbsp vanilla extract
  • ⅔ cup milk
Dark Chocolate Frosting
  • ½ cup unsalted butter, room temperature
  • ½ cup vegetable shortening (I used Crisco)
  • ¾ cup dark chocolate cocoa powder (I used Hershey's)
  • 6 cups powdered sugar
  • ½ tsp espresso powder
  • ¾ cup heavy cream
  • 1 Tbsp vanilla
Instructions
Vanilla Cupcakes
  1. Line cupcake tins with grease-proof liners. Preheat oven to 350F degrees.
  2. In the bowl of your stand mixer, combine the vanilla sugar, cake flour, baking powder, baking soda and salt.
  3. Add the soft butter and mix on medium speed for about 3 minutes. The end result of this will be a coarse meal texture.
  4. In another bowl, whisk together the oil, eggs, sour cream and vanilla extract. Add this to the flour mixture and mix until smooth. Scrape the bowl to ensure everything is incorporated. NOTE: The mixture will be very thick at this point.
  5. With the mixer on low speed, slowly pour in the milk and mix until incorporated. Use a rubber spatula to fold the batter a few times and press out any lumps in the batter. NOTE: Be gentle during this process, you don't want to overwork the batter.
  6. Scoop the batter into the cupcake liners just over ½ full - Do not overfill!
  7. Bake 15-18 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 2-3 minutes before removing to a wire rack to cool completely before frosting.
Chocolate Frosting
  1. In the bowl of your stand mixer, cream together the butter and shortening until smooth.
  2. Add half the powdered sugar, espresso powder and cocoa powder and mix until combined.
  3. With the mixer on low speed, pour in all of the heavy cream and vanilla. Turn mixer speed up to medium and mix until completely incorporated.
  4. Mix in the remaining powdered sugar. Scrape the bowl down to ensure everything is incorporated.
  5. Mix on high for 30 seconds.
  6. Fill a piping bag fitted with a Wilton 1M tip with frosting and pipe swirls of frosting onto each cupcake. Garnish with white sugar pearls.
  7. Store up to 4 days in an air tight container.

Cookies n’ Cream Macarons

Endulge yourself in these Cookies n’ Cream Macarons made with an Oreo buttercream filling sandwiched between two decadent dark chocolate macaron shells. Heaven in every bite!

Cookies n' Cream Macaron Recipe & Tutorial | JavaCupcake.com

I started out strong the first time I made macarons. The shells were perfectly smooth on top, they baked evenly and none broke or cracked.  The second and third time I made them… not so good.  I just don’t think I fully understand how the batter is supposed to work yet.

The batter has to be smooth enough for it to gently settle when you pipe it onto the pan, but not so thin that it spreads out across your pan.  If you under-fold the batter, the shells will not be smooth, yet clumpy and grainy.  Oh… and don’t forget not to underbake them.  I made that mistake once too.

*sigh*

Cookies n' Cream Macaron Recipe & Tutorial | JavaCupcake.com

Today, I should be cleaning my house to get ready for dinner guests, but instead I’m in the kitchen trying to make macarons again.  Really, they take no time at all to put the batter and fillings together, so if I can get it right, they’ll be ready in time for dessert!

As I type this, they are “resting” on the counter.  The shells look smoother than the last times I’ve made them, so I’m praying that is a good sign.

*fast forward 2 hours*

Cookies n' Cream Macaron Recipe & Tutorial | JavaCupcake.com

So, I’m back at the computer and guess what?  The Cookies n’ Cream Macarons are a SUCCESS!  The buttercream filling is perfect, the crunch and chew of the shells is delectable.  Over all, I think I finally nail it… again!

Horray for me!

The key to the success of these macarons was folding the batter enough, not piping the too much batter onto the holes in the silicone mat so they had room to settle and flatten out and finally baking them long enough!  Yay!  I’m so excited for these!

Cookies n' Cream Macaron Recipe & Tutorial | JavaCupcake.com

And to make these macarons even sweeter, I packaged them in a little bakery box tied with bakers twine that held exactly 8 macarons!  The perfect amount for gift giving!  My friend Rachel of Glitter & Bow was the sweet friend who got to enjoy this box!

I got the boxes and twine from the Lemon Drop Shop. They’re having an inventory closeout sale right now, so make sure you get what you want from them ASAP!

I hope you try them! Let me know if you do!

Happy Baking!

Cookies n' Cream Macarons
 
Prep time
Cook time
 
Serves: 24 macarons
Ingredients
Macarons
  • 90g egg whites (covered & left at room temp overnight)
  • 25g granulated sugar
  • 110g blanched almond flour
  • 200g powdered sugar
  • 10g dark chocolate cocoa powder
Filling
  • ¼ cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • ¼ cup heavy whipping cream
  • pinch of salt
  • ⅓ cup finely crushed OREO cookies
Tools
  • Silicone macaron baking mat
  • Disposable piping bag
  • Wilton tip #12
  • Rubber spatula
  • Kitchen scale
Instructions
Macarons
  1. The night before, separate your egg whites from the yolks and measure out 90g. Cover with plastic wrap and leave out on your counter overnight.
  2. Preheat oven to 325F degrees. Line your baking sheet with your silicone macaron baking mat.
  3. Measure out the powdered sugar, almond flour and cocoa powder and sift together in a large bowl. You may have a few chunks of almond that didn't go through the sifter, discard those. Sift the mixture again and set aside.
  4. Measure out the granulated sugar and set aside.
  5. In the bowl of your stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until they just begin to bubble and become foamy. Slowly add all the granulated sugar.
  6. Once all the sugar has been added, turn the mixer on high speed and beat until they have become glossy and firm. I know mine are done when I can turn the bowl over and nothing moves or falls out. Do not over-mix or your macarons will be dry.
  7. Add the almond mixture to the egg whites and begin to fold the two together. At first, use quick strokes to break up the mixture, but then slow down and scrape the bottom and sides of the bowl. Fold this mixture about 50 strokes or until the batter "falls back down onto itself". Meaning that when you drop some of the batter back into the bowl, it looks like it melts back into the mixture without leaving a bump or crack. It will look seamless. Do not overmix!
  8. Fill your piping bag with the Wilton #12 tip with the batter. Fill the circles ¾ full on the silicone macaron mat with batter. This will allow them to settle and flatten out.
  9. Let the macarons rest for 20-30 minutes.
  10. Bake for 18-20 minutes or until firm to the touch.
  11. Cool the shells completely before trying to remove them from the mat.
Filling
  1. Cream together the butter, sugar, salt, vanilla and cream until smooth.
  2. Mix in the crushed cookies.
  3. Beat on high for 1-2 minutes.
Assembly & Storage
  1. Pipe a grape size dollop of frosting onto the flat side of the macaron.
  2. Gently press another macaron, flat side down, onto the frosting.
  3. Serve immediately or store in an air tight container for up to 4 days.
Notes
The frosting will yield more than you need for this recipe. Reserve the remainder for another project or fill two cookies and create a delicious treat!

Mini Reese’s Chocolate Cookies

These rich chocolate cookies baked with mini Reese’s peanut butter cups are the perfect treat with a big glass of milk!

Mini Reese's Chocolate Cookies | JavaCupcake.com

These Mini Reese’s Chocolate Cookies aren’t the most glamorous or beautiful cookies I’ve ever made.  But, what they lack in appearance they make up for in flavor! Sooooo chocolatey with bites of Reese’s peanut butter cups running thoughout, these cookies definitely cure any craving I have for chocolate!

Mini Reese's Chocolate Cookies | JavaCupcake.com   Mini Reese's Chocolate Cookies | JavaCupcake.com

I started with the recipe from Hershey’s for their Chewy Chocolate Cookies and tweaked it a bit.  I subbed half the granulated sugar for brown sugar and added Reese’s mini cups instead of peanut butter chips.  I always love brown sugar in cookies, I think it really adds a depth of flavor and a subtle caramel hint that is just out of this world!

Mini Reese's Chocolate Cookies | JavaCupcake.com

Although these cookies flattened out a little more than I had hoped, they are still rich and chewy and so good!

Oh… what I really loved about making these cookies.  I was in and out of the kitchen in about an hour and a half.  Quick and simple.  No big mess and not a lot of time spent to make something super yum!  What more can you want from a cookie?

Mini Reese's Chocolate Cookies | JavaCupcake.com   Mini Reese's Chocolate Cookies | JavaCupcake.com

So, if you’ve got a chocolate craving and not much time… these cookies are for you!

Happy Baking!

Mini Reese's Chocolate Cookies
 
Prep time
Cook time
Total time
 
Serves: 2+ dozen cookies
Ingredients
  • 10 Tbsp unsalted butter, room temperature
  • ½ cup light brown sugar, packed
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 cup all-purpose flour
  • ½ tsp baking sad
  • ½ tsp salt
  • ⅓ heaping cup dark chocolate cocoa powder
  • 1 8oz bag Reese's Unwraped Mini Peanut Butter Cups
Instructions
  1. Line a baking sheet with parchment paper.
  2. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter about 1 minute until smooth.
  3. Add the sugars and beat on high until fluffy - about 2 minutes. Scrape the bowl and mix again 30 seconds.
  4. Add the egg and vanilla and beat on high 1 minute. Scrape the bowl and mix again 30 seconds.
  5. In another bowl, whisk together the flour, baking soda, salt and cocoa powder.
  6. In two parts, with the mixer on medium-low speed, add the flour and mix until incorporated.
  7. Add the Reese's mini cups and with the mixer on low speed, mix until just combined. NOTE: DO NOT OVER MIX otherwise you'll break up the min cups too much. You want them whole or in large pieces.
  8. Freeze for 30 minutes or chill in refrigerator for 2 hours.
  9. When ready to bake, preheat oven to 350F degrees.
  10. Using a kitchen teaspoon, drop dollops of dough onto your prepared baking sheet.
  11. Bake 8-9 minutes. Allow the cookies to cool on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
  12. Store in an air-tight container for up to 5 days - if they last that long!

Homemade Chocolate Graham Crackers

Never buy store bought graham crackers again!  Instead, use this simple recipe to make your home Homemade Chocolate Graham Crackers!

Homemade Chocolate Graham Crackers - Perfect for s'mores! | JavaCupcake.com

I’ve had the idea to make chocolate graham crackers for several weeks now, but the timing to make them never seemed perfect.  I wanted to make them on a day where I could take the bake chocolate graham crackers into the back yard, roast marshmallows, and make s’mores! But, the weather has been yuckie and I was a little busy welcoming home my soldier from Afghanistan!

Finally, we’ve got a 4-day weekend, the weather is perfect and my husband decided to break out the firepit and picked up some wood from the store.  The perfect conditions for s’mores in the back yard.

These Homemade Chocolate Graham Crackers made the most amazing base for our s’mores.  The dough came together incredibly easy in the mixer and baked up so crisp.

Homemade Chocolate Graham Crackers - Perfect for s'mores! | JavaCupcake.com

The sweet taste of the honey comes through in these crackers just enough to add the perfect amount of sweetness to compliment the dark chocolate flavor.

Unfortunately, I don’t own a square cookie cutter.  So, instead I used a spring themed flower shaped cutter.  Which worked out pretty well actually.  Any shape cookie cutter could be used as long as it didn’t have any pointy edges, like a star does.  You want the crackers to bake evenly without any of the tips burning.  Soft edges are best.

Homemade Chocolate Graham Crackers - Perfect for s'mores! | JavaCupcake.com

To build these s’mores we simple roasted marshmallows over the hot coals of our fire until they were golden brown.  Then added a chunk of Lindt dark chocolate to one of the chocolate graham crackers, put the hot marshmallow and another cracker on top and smushed it all together.

Oooooooooh yes.

So gooey.  So delicious.  So good.

I’ll take three, please!

Homemade Chocolate Graham Crackers - Perfect for s'mores! | JavaCupcake.com

I think this summer, I’ll make regular honey graham crackers and homemade marshmallows and use super fancy dark chocolate to make s’mores.   Gourmet s’mores!  Yum! I can’t wait for that!

Until then… I hope you make these chocolate graham crackers!  They’re so easy and so good! Your family will love them!

Happy Baking!

Homemade Chocolate Graham Crackers
 
Prep time
Cook time
Total time
 
Serves: 3+ dozen crackers
Ingredients
  • 1¼ cup all-purpose flour
  • ½ cup dark chocolate cocoa powder
  • 1 cup powdered sugar sugar
  • ¼ cup light brown sugar, lightly packed
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, cold & cubed
  • 2 Tbsp honey
  • ¼ cup heavy cream, very cold
Instructions
  1. Line 3 cookie sheets with parchment paper.
  2. In the bowl of your stand mixer fitted with the paddle attachment, combine on low speed the flour, sugars, cocoa powder, baking powder and salt. Use a rubber spatula to scrape the sides and bottom of the bowl to ensure everything is incorporated thoroughly and that no lumps are visible.
  3. Add the cubed cold butter and continue mixing on low speed until the butter has broken down into very small pieces.
  4. In a small bowl, mix together the honey and cold heavy cream. Add this to the mixing bowl and mix on low speed until a dough ball forms. If you dough is too dry and does not come together after 2-3 minute of mixing, add 1 additional Tbsp of cream.
  5. Separate the dough into two balls and place one on a lightly floured surface. Roll dough to about 1/16in thickness.
  6. Using a cookie cutter, cut 2-3 inch shapes out of the dough and place on prepared baking sheet. You could use a square, circle, rectangle or a flower shape.
  7. Use a fork to poke holes into the top of each cracker.
  8. Repeat until all the dough has been used. Chill on baking sheets for about an hour in the refrigerator.
  9. Preheat oven to 350 F degrees.
  10. Bake each sheet for about 15 minutes.
  11. Cool on the pan for 1 minute before removing to a wire rack to cool completely.
  12. Use these graham crackers to make s'mores, dip in chocolate or eat as a snack!
  13. Store in an air tight container or a ziplock bag for up to a week.
Notes
Recipe highly adapted from Happy Food Happy Life