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 |

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 |

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 |

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 |

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
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
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 |

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.


Cookies n' Cream Macaron Recipe & Tutorial |

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 |

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 |

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
  • 90g egg whites (covered & left at room temp overnight)
  • 25g granulated sugar
  • 110g blanched almond flour
  • 200g powdered sugar
  • 10g dark chocolate cocoa powder
  • 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
  • Silicone macaron baking mat
  • Disposable piping bag
  • Wilton tip #12
  • Rubber spatula
  • Kitchen scale
  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.
  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.
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 |

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 |   Mini Reese's Chocolate Cookies |

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 |

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 |   Mini Reese's Chocolate Cookies |

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
  • 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
  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! |

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! |

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! |

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! |

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
  • 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
  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.
Recipe highly adapted from Happy Food Happy Life

Espresso Truffles

Espresso Truffles made from richly flavored espresso ganache covered in dark chocolate and crushed espresso flakes make for an indulgent dessert!

Espresso Truffles: Espresso ganache covered in dark chocolate and sprinkled with ground espresso beans!  |

Every once in a while I surprise myself with the things I come up with.  These espresso truffles are one of those surprises.  See, I wasn’t planning on making these for you.  They were a bi-product of the mini mocha macarons I made a few weeks back.  I had extra filling from the macarons, perfectly good ganache and I couldn’t’ for the life of me throw away.  I asked on Facebook for suggestions of what to make with the extra chocolate and I got a lot of great ideas, but…

I decided to make truffles.

Decadent, rich, espresso truffles.

Espresso Truffles: Espresso ganache covered in dark chocolate and sprinkled with ground espresso beans!  |

Making these truffles was really quite simple.  I simple rolled chilled ganache into balls, covered them in melted chocolate and then topped them with ground espresso beans.  The process couldn’t have been quicker or easier.

And the result… decadence with every bite.

Espresso Truffles: Espresso ganache covered in dark chocolate and sprinkled with ground espresso beans!  |

If you’ve never seen an espresso grinder before… well, you’re not the only one.  I found the grinder in a Lindt store in Berlin.  There were two kinds actually, one espresso and one sugar and chocolate.  Of course, I brought home both.  You may have seen them in the Berlin giveaway I just hosted with Erin of Texanerin Baking.

There are dozens of ways you could use this espresso grinder, I mean the possibilities are endless.   On top of cookies before baking, garnishing cupcakes and cakes, in your coffee for a little extra kick.  Anywhere you’d want that bite of coffee flavor, use this grinder!

Everyone needs one in their kitchen.

Espresso Truffles: Espresso ganache covered in dark chocolate and sprinkled with ground espresso beans!  |

One bite of these melt-in-your-mouth espresso truffles will leave you wanting more… and more…. and more.  They have a dark chocolate taste, a creamy texture, and a rich coffee flavor that is so incredibly delicious and indulgent.


Espresso Truffles
Prep time
Serves: 2-3 dozen truffles
  • 120g semi-sweet chocolate - I used Lindt 70% schokolade
  • 120ml or ½ cup heavy cream
  • 1 Tbsp espresso powder
  • ½ T unsalted butter, room temperature
  • ½ T vanilla extract
  • 80g semi-sweet chocolate - Again, used Lindt 70% schokolade
  • Lindt chocolate/espresso grinder (optional)
  1. Chop up the 120g chocolate and place in a glass bowl.
  2. In a small sauce pan, combine the espresso powder and cream with a whisk. Heat the cream and espresso together over high heat until it comes to a rolling simmer.
  3. Pour the hot milk over the chocolate and let stand for 1 minute. DO NOT STIR!
  4. Add the vanilla extract and butter and stir with a rubber spatula SLOWLY until all the chocolate has melted. NOTE: Make sure to scrape the bottom and sides of the bowl several times to ensure everything has been incorporated.
  5. Pound the bowl on the counter 3-4 times to remove any air bubbles.
  6. Allow the chocolate to cool, uncovered, until it reaches room temperature and begins to solidify. This should take 3-4 hours.
  7. Line a flat baking sheet with wax paper.
  8. Once the chocolate is solid, roll 1in balls of chocolate in your hands and place on the wax paper.
  9. Freeze the balls for 2-3 hours or until completely firm and very cold.
  10. Melt 80g chocolate over a double boiler.
  11. One at a time, drop the cold balls into the melted chocolate. Move around with a fork to cover completely. Lift the chocolate with the fork and tap any excess.
  12. Place the covered chocolate on the wax paper and immediately grind the chocolate/espresso over the top of the truffle. NOTE: If you don't have a chocolate/espresso grinder, you can top the truffles with anything else you'd like. Chocolate jimmies, a coffee bean, sea salt. The melted chocolate will harden very quickly - if you're going to top the truffles with something, be quick about it!
  13. Allow the melted chocolate to set completely before serving the truffles. If not serving immediately, store in an air tight container in the refrigerator. Remove 30 minutes prior to serving.

Chocolate Dipped Spoons and Cookies

Spread the love this Valentine’s Day with these simple, delicious chocolate dipped treats for your family and friends!

Valentine Chocolate Dipped Biscoff Cookies & Spoons |

There’s nothing I love more than a hot cup of coffee mid-morning.  I have a routine everyday… wake up, eat breakfast (cereal with berries – every morning!), play with Matty, get some work done and then mid-way through the morning I treat myself to coffee!

Not just any coffee though.  My cup is always full of a chocolate flavored or pumpkin spice or something delicious topped off with whatever seasonal creamer is in stock at the commissary.   And my coffee is always served in a Starbucks mug.  ALWAYS.   It’s one of my most favorite times of the day… coffee time.

Valentine Chocolate Dipped Biscoff Cookies |

About two weeks ago, my friend Margot dropped off a bag full of chocolate goodies to go along with my morning coffee.  She had included a few chocolate dipped cookies and a few lollipop style chocolates on sticks.  I think it only took me two cups of coffee to enjoy it all.  But, her treats gave me the idea to recreate them as gifts for Emily’s teachers for Valentine’s Day!

I had already made the White Chocolate Dipped Valentine Fortune Cookies for her teachers.  But now they could have a few days worth of goodies to go with their morning coffee at school with these Chocolate Dipped Spoons and Cookies! Perfect!

Valentine Chocolate Dipped Spoons |

You could really make these in so many different ways.  Any type of cookie or biscuit could be used.  Any kind of chocolate could be used!  I chose the Biscoff cookies because they go so wonderfully well with coffee and dipped them in a dark chocolate.  My favorite dark chocolate is one that is 60-70% cocoa.  Not too bitter, but still smooth and oh so chocolaty!

The spoons I dipped are just from the grocery store, but you could easily used colored spoons or even order cute wooden spoons!  Instead of pink and red sprinkles, green could be used for St. Patrick’s Day or brown for Thanksgiving.  The possibilities are really endless!

Matthew | JavaCupcake.comAnd of course, Matty had to try a chocolate spoon too.  Okay… he didn’t really ask for permission before he grabbed this spoon.  But how can I bet mad at that face?  I’m just happy he loves chocolate!!

So, get creative and start dipping things in chocolate!  Valentine’s Day treats don’t have to be difficult… just delicious and fun!


Chocolate Dipped Spoons and Cookies
Prep time
Serves: 12 treats
  • 12 Plastic spoons
  • 24 Biscoff cookies
  • 12-15oz high quality dark chocolate (I used Lindt 70% cocoa chocolate)
  • Valentine nonpareils and heart shaped sprinkles
  • Valentine M&M candies
  • Wax paper
  • Double boiler
  1. Lay out a piece of wax paper on your counter.
  2. Chop chocolate into very small chunks and place in a double boiler.
  3. Over medium-high heat, melt the chocolate until smooth.
  4. Dip the spoons into the chocolate making sure that the spoon cavity is full of chocolate. Holding the spoon horizontally flat, tap any excess chocolate off. Lay the spoon on the wax paper. NOTE: If the chocolate spills out, prop the end of the handle up with an Oreo or other cookie (or whatever you have) so that the chocolate stays in the spoon cavity.
  5. Immediately place a M&M candy and heart shaped sprinkles into the chocolate. Optionally, sprinkle with the Valentine nonpareils.
  6. Dip the Biscoff cookies into the chocolate until ½-2/3 of the cookie is covered.
  7. Tap the wrist of the hand holding the cookie so that the excess chocolate dripped off the cookies. Gently scrape the bottom of the cookie on the side of the bowl to remove any excess chocolate.
  8. Place dipped cookie onto the wax paper and sprinkle with Valentine nonpareils.
  9. Allow spoons and cookies to dry completely before packaging - about 3-4 hours.
Nutrition Information
Serving size: 1 spoon and 2 cookies

Mini Mocha Macarons & a Giveaway

Crisp shells and melt in your mouth ganache paired with espresso make these mini mocha macarons a decadently delicious treat!

Mini Mocha Macarons |

This is a LONG post… but it’s going to be worth it, I PROMISE!  So sit back and enjoy… cause there’s lots of fun stuff in here including a recipe, DIY printables, super fun pictures, and a great giveaway at the end!!

I made my first macaron in October of last year and it was a big success.  The Macaron has always been a dessert that has kinda scared me.  It is super fancy and I’ve really only seen them in bakeries since I’ve lived in Europe.  So when Rachel of Glitter & Bow and I started talking about doing a collaborate post together, we both instantly thought that this decant Parisian dessert should be included!

Mini Mocha Macarons & a Giveaway |

Rachel is a fashion, lifestyle and DIY blogger at Glitter & Bow.   She’s also an Army Wife, lives about 30 minutes from me and has become a good friend here in Europe.  We come from two completely different worlds, but our love of food (more me), fashion (more her) and blogging has brought us together.

Rachel has helped to me to be able to be more confident in my own skin.  She’s taken me shopping for new clothes and make-up as well as give me make-overs and help me with my fashion styling! She even did my hair for this photo shoot and helped to put my super cute outfit together!  I really value our friendship because she inspires me to do more than just throw on a pair of jeans and a sweatshirt, but to really try to look my best.  And after having a baby in my 30’s that’s not always easy to do!

Mini Mocha Macarons & a Giveaway |

I had so much fun the day we got together to take the photos of the macarons and the prizes for the giveaway.   Rachel’s design aesthetic and my photography skill joined together produced some amazing pictures.  There were really so many more great shots… too many actually that it made it hard to choose which to include in this post!

Mini Mocha Macarons & a Giveaway |

The macarons I made for this collaboration were inspired by a recipe I saw on Diary of a Mad Hausfrau.  Lora has so many amazing macaron recipes on her blog that I knew which ever one I chose to make, it’d be a winner!  And boy was I right.  These mocha macarons are so incredibly good!

If you love espresso, you’ll love these macarons.  They have a very strong espresso flavor, but are not bitter at all.  They are sweet and the dark chocolate mocha ganache in the filling is a perfect pairing.



A must make.

Mini Mocha Macarons |

Rachel has outdone herself with these super cute boxes & gift-tags for our macarons!  Head on over to Glitter & Bow for a FULL TUTORIAL on how to make these boxes and tags and get the FREE PRINTABLES to make them yourself!

Printable Macaron Box & Valentine Tags by Glitter & Bow | JavaCupcake.comPhoto by: Glitter & Bow

Mini Mocha Macarons
Prep time
Cook time
Serves: 2-3 dozen macarons
Tools Needed
  • Stand mixer with whisk attachment - both very clean and dry
  • Medium mixing bowl
  • Mesh sifter
  • Wire whisk
  • Rubber Spatula
  • Disposable piping bag
  • ½in round piping tip (Wilton 1A)
  • Small round piping tip (Wilton 12)
  • 3.5cm piping template Click HERE for the template
Mocha Macarons
  • 90g egg whites (left out overnight at room temperature)
  • 50g sugar
  • 200g powdered sugar
  • 2 Tbsp espresso powder
  • 110g blanched almond flour
Mocha Ganache
  • 120g semi-sweet chocolate - I used Lindt 70% Schokolade
  • 120ml or ½ cup heavy cream
  • 1 Tbsp espresso powder
  • ½ T unsalted butter, room temperature
  • ½ tsp vanilla extract
Mini Mocha Macarons
  1. Preheat oven to 350 F degrees. Place the racks on the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper. Place 2 templates per baking sheet under parchment paper.
  2. In the medium bowl, sift together the powdered sugar, espresso powder and almond flour. Sift three times. You may have a few lump of almond flour left in the sifter, discard it. Stir the whisk around 5-10 stokes to ensure everything is combined. Set aside.
  3. In the bowl of the stand mixer with the whisk attachment, add the egg whites. Start the mixer on low and gradually bring it to high speed. Once the eggs have become foamy, add the granulated sugar 1 Tbsp at a time. Mix for 20 seconds after each addition. After all the sugar has been added, continue to mix on high until stiff peaks form. This entire process should take 6-10 minutes.
  4. Remove the bowl from the mixer and tap off any extra meringue from the whisk into the bowl.
  5. Gently pour half the almond/sugar mix into the meringue and fold with a rubber spatula until just incorporated. Take care to fold VERY gently, about 10-15 strokes, scraping the bottom and sides occasionally. Add the remaining almond/sugar mix and repeat another 10-15 strokes, again occasionally scraping the bottom and sides of the bowl (top photo below).
  6. Continue to slowly fold the batter another 15-30 strokes or until the surface is smooth and shiny and the batter is thick. When you lift and drop the batter back on itself, after waiting for about 30 seconds, the ridges should slowly ooze back into the batter (bottom photo above).
  7. Attach a ½in wide, round piping tip to a disposable bag and fill it with batter. Holding the bag upright, slowly squeeze dollops of batter onto the prepared baking sheet using the template as a guide. NOTE: To make these mini, make sure the batter goes just to the edge of the template circle and not to the edge or outside of it. Read [THIS TUTORIAL |} for more details on this process.
  8. Tap the pan on the counter several times to release any air holes in the macarons.
  9. Allow macarons to rest on the counter for 20-30 minutes or until a crust has formed and is stiff to the touch. Remove template before baking.
  10. When ready to bake, place one baking sheet on each rack of the oven and bake for 5 minutes. Rotate pans 180 degrees and switch racks moving the pan on top to the bottom and the pan on the bottom to the top. Bake another 3-5 minutes or until firm with the slightest amount of give when gently touched.
  11. Remove from the oven and cool for about 5 minutes on the pans. The macarons should then gently pop off the pan when lifted. Set them on a wire rack to cool completely before filling. BE CAREFUL, they are FRAGILE!
Mocha Ganache
  1. Chop the chocolate into very fine pieces and place in a medium glass bowl.
  2. In a small sauce pan, whisk the espresso powder and the heavy cream together until incorporated. Add the butter and bring it all to a boil.
  3. Immediately pour the hot espresso milk & butter over the chopped chocolate and let sit for 1 minute.
  4. Using a rubber spatula, gently and slowly stir the ganache until smooth.
  5. Add the vanilla extract and mix until incorporated.
  6. Allow the ganache to come to room temperature and be completely cool before piping onto the macarons.
  1. Fit a piping bag with the Wilton 12 tip and fill with ganache.
  2. Match up macaron shells so that they are equal in size and shape. Lay them open face on your work surface.
  3. Squeeze about a teaspoon of ganache onto one macaroon.
  4. Holding the macaron by it's sides and NOT the tops, gently place the matching shell on top of the ganache and wiggle it down gently until the ganache reaches the sides.
Storage & Serving
  1. Macarons will last up to 5 days. If serving the day they are made, leave them out at room temperature.
  2. If not serving the same day, store them in an air-tight container on the lowest shelf of your refrigerator. Allow the macarons to come to room temperature before serving, about 30 minutes.
Macaron Recipe from Diary of a Mad Hausfrau
Ganache Recipe from Java Cupcake

Mini Mocha Macarons & a Giveaway |

As a sweet THANK YOU to our readers for being so great and because macaron and all things fashion are just to sweet not to giveaway, Rachel & I have put together this sweet giveaway for you!

One lucky reader will win:

Macaron Bakery tea towel by H&M (retail $5)
Treats tea towel by Home Goods (retail $5)
Macaron lip balm in ‘Lychee flower’ by MOR Cosmetics (retail $10)
1 set of 48 Capacity Macarons Mat and Decorating Flower Tools (retail $13)
Gourmet French Macarons: Over 75 Unique Flavors and Festive Shapes (CD Included) by Mindy Cone (retail $20)
Pave link bracelet by J.Crew (retail $125)

Mini Mocha Macarons & a Giveaway |

Mindy Cone, the author of Gourmet French Macarons & blogger at Creative Juice, will personally send you a copy of her new book!  This book is so amazing!  It’s full of easy to follow recipes and has a CD included that has a template for each macaron in her book.  This is probably one of my most favorite new cookbooks of 2013!

Mini Mocha Macarons & a Giveaway |

I have had my eye on this J. Crew pave link bracelet since I saw Rachel wearing it once when she came to my house to get some cupcakes.  I fell in love.  It really was one of the things that inspired me to want to do a collaborative post with her!  Her style and love of fashion has truly inspired me to invest more time and effort into making myself feel better… both inside and out.   My hope is that wearing this bracelet will do the same for you!

Mini Mocha Macarons & a Giveaway |

Rachel is a lover of every thing make up.  So when she told me she found macaron lip balm I knew that this giveaway was going to be super special!  I opened up and took a quick sniff of this lip balm and oh my gosh it smells so good!

Mini Mocha Macarons & a Giveaway |

We really hope that you’ve enjoyed our collaboration post as much as we enjoyed putting it together!  To win all of these great prizes, simply fill out the Rafflecopter widget below!

Contest ends Feb. 14, 2014 at 11:59 PST.  One winner will be chosen by random on Feb. 15, 2014 and will have 24 hours to respond to an email from Betsy.  A new winner will be chosen if there is no response.

Contest is open to those with USA mailing addresses and Europe addresses only.

Good luck!

a Rafflecopter giveaway


12 Days of Cookies – Day 12: Peppermint Chocolate Cookies

Crisp chocolate & peppermint cookies covered in smooth white chocolate and topped with peppermint candy make these Peppermint Chocolate Cookies the perfect Christmas treat!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies |

We’ve finally made it to the end of 12 Days of Cookies!  It’s been such a fun month sharing with you some of my favorite Christmas and holiday cookies that I’m almost sad to see it end!

Ha! Just kidding.  Making 12 types cookies all at once was hard and very time consuming!  But, the pay off was oh-so-delicious! And I was able to share holiday boxes filled to the brim with these cookies with Emily’s teachers and office staff at her school.  They, of course, loved it and ranted and raved over how delicious they all were!  It’s quite something to see a box with a dozen different kinds of cookies and know that one person made them!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies |

This final day of cookies brings you one cookie with two classic holiday flavors.  Chocolate & peppermint.   You really can’t go wrong with this combination.   The cookie is a crisp and crunchy dark chocolate & peppermint cookie that’s similar to cookie part of a Girl Scout Thin Mint cookie.  It’s then covered in creamy white chocolate and garnished with crushed peppermint candy.  These delicious Peppermint Chocolate Cookies will surely please the kids and grown-ups in your family!

Although my cookies are hardly”perfect” looking – I quite like the messiness of them.  I think it makes them look homemade, real and like I really put heart into making them.   I think they’re perfect!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies |

If you’ve missed out on any of the cookies in the 12 Days of Cookies, make sure to check out the main page where you can see photos and links to all the cookies!  If you have made any of these cookies, I’d really love to see them!  Post a picture on my Facebook wall or send me an email!  It really warms my heart knowing that my recipes have added some joy to you and your family this holiday season!

So… from my family to yours, I’d like to wish you all a very Merry Christmas and Happy Holidays!

Peppermint Chocolate Cookies
Cook time
Serves: 3-4 dozen cookies
  • 1 cup all-purpose flour
  • ½ cup dark chocolate cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 5 Tbsp unsalted butter, room temperature
  • ¾ cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp peppermint extract
  • 30 peppermint candies, crushed
  • 2 pounds white chocolate, coarsely chopped
  1. Preheat oven to 325 F degrees. Line baking sheet with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
  3. In the bowl of your stand mixer, cream together the butter and sugar on high for 1-2 minutes.
  4. Add egg and egg yolk and mix until well incorporated. Scrape the sides and bottom of the bowl.
  5. Beat in the peppermint extract.
  6. In two parts, add the flour mixture and mix on medium speed until just incorporated.
  7. With your hands, form the dough into a large disc and cut in half. Wrap each half in plastic wrap and freeze for 1 hour or refrigerate for 4 hours.
  8. Onto a floured surface, roll out the dough to ⅛" thickness.
  9. Using a 2" round cookie cutter, cut out discs of dough. Place the cut dough onto the cookie sheet and freeze until firm - about 10-15 minutes.
  10. Bake for 11-13 minutes or until the cookies are dry to the touch and are not soft in the center. Remove to a wire rack to cool completely.
  11. Line a baking sheet with wax paper.
  12. In a double broiler, melt the white chocolate until smooth.
  13. Dunk cooled cookies in the melted white chocolate until completely covered. Tap off the excess chocolate and scrape off the excess chocolate from the bottom of each cookie. Place them on the prepared baking sheet.
  14. Sprinkle the top of the chocolate covered cookies with crushed peppermint candies.
  15. Refrigerate until set. Store in an air tight container for up to 2 weeks.
Recipe from Mimi's Kitchen

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes!