Dark Chocolate Buttercream

6-7 oz dark chocolate (I used a mix of 60% and 70%, but anything above 60% would work great)
1 cup butter, room temperature
2lb powdered sugar (approx 8 cups)
3/4 whipping cream
1 tsp vanilla
1/4 cup dark chocolate cocoa powder

1. In a small sauce pan on low, melt the chocolate and set aside.
2. In an electric mixer with the paddle attachment, cream the butter.
3. One cup at a time, add the sugar.  In between each cup add a splash or two of the cream.  Mix until smooth after each addition and scrape down the sides of the bowl.  Before the last addition of sugar, add the cocoa powder.
4. Add the vanilla and mix.
5. With the mixer on medium-low, slowly pour cooled, melted chocolate into butter/sugar mixture and mix until incorporated.  Scrape down the sides again.
6. Add remaining cream until it is the consistency you desire.
7. On medium-high, mix buttercream for at least 4-5 minutes.
8. Enjoy!

Courtney’s Trifle Cupcakes

Chocolate Dessert Cups:

12 oz semi-sweet chocolate

1 bag white chocolate

Muffin Cups

Muffin Pan

Pastry brush (silicon works well)

• Line muffin pan with muffin cups.
• Melt chocolates separately over a double boiler. Once the chocolate is melted brush the chocolate inside the cups making sure to get the sides and bottom.
• Freeze for about 20 minutes, then you can peel the liner off. Easy peasy I promise
• When all the cups are separated I like to put the chocolate cups in a fresh muffin cup and place in the refrigerator.

Now for the Trifle, or my take on a trifle

Cake

Bake a batch of chocolate cupcakes, cake, anything you don’t mind crumbling up! I made cupcakes so I’d have leftover to bring of those as well. I made chocolate, chocolate chip cupcakes

While the cupcakes are baking start the “mousse”. I hate real mousse, but some like it.. For me the taste is too strong, so I made a “faux mousse”

Mousse:

I used 2 packages of the smaller size chocolate pudding

2 cups Milk

2 cups heavy cream

• Whip until pudding consistency and refrigerate.

On to the whip cream

Wilton’s Stabilized Whip Cream:

Credit – Recipezaar

1 teaspoon unflavored gelatin

4 teaspoons cold water

1 cup heavy cream

1/4 cup powdered sugar

• In small pan add gelatin and cold water and let stand until thick.
• Once its thick place over low heat and stir constantly until the gelatin is dissolved, then removed from heat and allow cooling, but not getting thick.
• Meanwhile whip the cream and powdered sugar until a little thicker in texture.
• On low speed add the cooled gelatin, then whip at high speed until you see whip cream.

Assemble:

Take the unfilled dessert cups out of the refrigerator. Fill a pipping bag (any tip) and pipe mousse into the cups.

Take the cupcakes…

And chop ‘em up! I didn’t use the tops.

I wanted the softer texture of the cupcakes.

Take the pieces…

Lightly crumble them into the cups.

Cover with more mousse (I switched the tip)

Then do a little star with whip cream…

Hey, wait… what about all the leftover cupcakes and whip cream? I didn’t forget

Gluten Free Peanut Butter Chocolate Cookies

1 cup sugar
1 egg
1 tsp vanilla
1 tsp baking powder
1 cup peanut butter
1 cup chocolate chips

1. Preheat oven to 350 degrees and lightly spray cookie sheet with cooking spray.
2. In an electric mixer, combine sugar, egg, vanilla and baking powder.  Mix 2-3 minutes on medium-high.  Scrape down the sides of the bowl.
3. Add peanut butter and mix until combined.  Again, scrape down the sides of the bowl.
4. Mix in by hand the chocolate chips.
5. Scoop 1 ½ inch balls of dough onto the cookie sheet using an ice cream scooper.
6. Press down on dough a crisscross pattern with a fork.
7. Bake 8-10 minutes.  Do not over bake.
8. Let cool on cookie sheet for 3-4 minutes until transferring to a wire rack to cool completely.

Because I Can Cadbury Creme Egg Cupcakes by Culinary Concoctions by Peabody

Devil’s Food Cake

9 TBSP unsweetened cocoa powder
1½ cups cake flour (not self-rising)
½ tsp salt
1 tsp baking soda
¼ tsp baking powder
4 ounces unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup water
½ cup whole milk

Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.

Butter (or use the baking spray) two regular size cupcake/muffin pans or two mini. I personally made 12 large cupcakes and 20 mini cupcakes.

Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.

In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy.

Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)

Mix together the water and milk. Stir half of the dry ingredients into the butter mixture, the add the water and milk. Finally stir in the other half of the dry ingredients.

Fill cupcake pans 2/3 of the way full with cake batter. For regular size bake 20-22 minutes. Mini bake 13-15 minutes.

Cake recipe  from David Lebovitz.com

Crème Egg Filling Buttercream Frosting

the centers of 20 Cadbury Crème Egg scooped out (save the chocolate shells for décor and filling)
1 cup unsalted butter, at room temperature
6 to 8 cups powdered sugar
1 TBSP vanilla extract
milk to thin frosting

Place the butter in a large mixing bowl.  Beat until light and fluffy.  Add the creme from the eggs and beat until incorporated.

Add 4 cups of the sugar and vanilla extract.

On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. If too thick, thin out with milk.
You can take half of the icing and color it yellow for effect. You will also probably have little bits of chocolate that stayed with the crème filling, no worries, it’s tasty.

Chocolate Shell Ganache

10 ounces of chopped up Cadbury Crème Egg Shell, if you don’t have enough to make 10 ounces, then add some milk chocolate chips to it
1 cup heavy cream

Put chocolate in a medium bowl.

Bring cream to a simmer in a saucepan and remove from heat. Pour over chocolate. Let sit 5 minutes.

Whisk in chocolate until smooth. Let set up at room temperature.

To assemble the cupcakes:

Take chocolate shell filling and place into a pastry bag fitted with a small tip.

Take tip and place into cupcake squeeze filling into cupcake using the cone method (or just poke into center and fill if making mini).

Frost cupcake and top with chocolate shell piece. If making the mini, they do make mini eggs. Cut those in half and use as décor.

Brown Sugar Chocolate Chip Scones Yield 8 scones

2 cups all purpose flour
1/3 cup packed light brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, cut into small pieces and kept very cold
1 cup semi-sweet chocolate chips (I used a 60% cocoa dark chocolate bar that I cut into chunks and slivers)
1/2 cup cold buttermilk
1 teaspoon vanilla (I used 1 1/2 tsp of my homemade vanilla)
1 egg, well beaten
Sugar for topping

1. Heat the oven to 400 F and line a baking sheet with parchment paper. (I didn’t have parchment paper so I used non-stick spray on a baking sheet.)
2. In a medium bowl combine the flour, sugar, baking powder, baking soda, and salt.
3. Add the cold butter and rub it in with your fingers until the butter is in small pieces, no larger than peas. Add the chocolate chips and mix well.
4. Pour in the cold buttermilk and vanilla and mix until the liquid is absorbed. The dough will look very dry and shaggy.
5. Turn out onto a cutting board and knead the dough three times by pressing the dough into a fat disk, folding the dough in half , turning it 1/4 turn and repeating. Do not over knead.
6. Once kneaded press into an 8″ circle and cut the disk into 8 wedges. Places the wedges on the prepared baking sheet and brush with beaten egg. Top each scone with as much sugar as you like.
7. Bake the scones for 15-18 minutes, or until the tops are golden brown. Cool ten minutes on the pan before transferring to a wire rack.
8. Enjoy warm, or at room temperature.

The cupcakes are a moist chocolate cupcake topped with a perfectly smooth mint buttercream all topped with green sugar crystals.  A perfect combination of chocolate and mint.  Yummm-o!

Here’s the recipe, click on the image to make it bigger!  The cupcake is my basic chocolate recipe and  the frosting a very easy to make mint buttercream.  I also recorded a video tutorial while I made the mint buttercream, it’s a bit wobbly, but it shows you how to make the perfect minty goodness!

]]> http://javacupcake.com/2010/02/chocolate-mint-cupcakes/feed/ 0 http://javacupcake.com/2010/02/chocolate-chip-cupcakes/ http://javacupcake.com/2010/02/chocolate-chip-cupcakes/#comments Fri, 19 Feb 2010 07:22:59 +0000 JavaCupcake http://javacupcake.com/?p=1195

I was in the mood for a simple cupcake since the last few I’ve made have been pretty elaborate. What’s more simple than a white cupcake with chocolate chips? YUM!

These are a yolk-less white cupcake with chocolate chips topped with a chocolate buttercream.  I had not made either of these recipes before and was honestly hoping for a great cupcake.  My daughter likes them…. but I’m not a huge fan.  They’re just “ok”.

I think I prefer a moister cupcake, this one was a little dry.  I might have to cook it a bit less also to help with the dryness.  I adjusted the recipe below to reflect a shorter cook time.

The buttercream recipe is also a departure from my standard all butter buttercream.  I wanted to see what the difference would be if I added shortening to a buttercream.  It definitely has a smoother consistency, but I’m not sure if I like the idea of eating Crisco. I think I’ll stick to my tried and true all butter buttercream.

Overall, these cupcakes weren’t a complete failure…. just not my best work.  I am glad I made them though… I learned more of what doesn’t work for me and what I DON’T like!

If you try these, let me know how they turned out for you!

Click on the image above for recipe.

I used my Moist Chocolate cupcake recipe for the base… mmm it’s soooo good.

The creme filling was so smooth and yummmmmy!

Here’s a finished dozen, ready for delivery!

Click on recipe to enlarge and save to your computer!

]]> http://javacupcake.com/2010/02/love-cupcakes/feed/ 3 http://javacupcake.com/2010/02/peanut-butter-brownies/ http://javacupcake.com/2010/02/peanut-butter-brownies/#comments Tue, 02 Feb 2010 20:28:13 +0000 JavaCupcake http://javacupcake.com/?p=718 One of my goals for 2010 was to expand my blog and give myself permission to blog about more than just cupcakes.  This weekend, I made these Peanut Butter Brownies I saw on Smitten Kitchen and they turned out sooooo good that I thought this would be a great opportunity to blog about a non-cupcake goodie!

These brownies are more like a blondie since they aren’t chocolate all the way through… although they are very chocolaty with the ganache on top.   They are very very very rich so you’ll definitely need a glass of milk for these!!! Below is the recipe from Smitten Kitchen.

Enjoy!

Peanut Butter Brownies
Adapted from Butterwood Desserts, West Falls, New York via Gourmet, October 2007

Makes 32 brownies, more or less, depending on how you cut them

These “brownies” are more blondie than cakey, with an excellent peanut butter-chocolate contrasts and fantastic edges, for those of you into that sort of thing. Have a glass of milk handy.

For brownies
2 sticks (1/2 pound) unsalted butter, softened
1 3/4 cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips (9 ounces)**
1/2 teaspoon salt, see note**

For ganache
1 1/2 cups semisweet chocolate chips (9 ounces)**
1/2 cup heavy cream
1 tablespoon unsalted butter, softened

Make brownies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.

Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.

Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)

Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.

Cool completely in pan on a rack, about 1 1/2 hours.

Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.

Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.

Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.

Spread ganache on cooled brownies and let stand until set, about 15 minutes.

Brownies keep in one layer in an airtight container three days, and we hope much longer if hidden waaay in the back of the freezer.

For this Peanut Butter Chocolate Cupcake, I started with my recipe for super moist chocolate cupcakes and tweaked it just a little bit and they came out perfectly.  I have a feeling that this recipe might become a part of whatever my signature cupcake is.  I’ve got it pretty much perfected.

To top the cupcake, I wanted a peanut butter buttercream and this particular recipe came from Mermaid Sweets.  I did my thing, adapted it some and I think it came out pretty good… a bit sweeter than I had wanted, but it’s still pretty damn delicious!

Finally, I quartered mini Reese’s peanut butter cups to garnish the top.  They look like HEAVEN to me! But… seeing that it’s 2:30am, I should probably wait until tomorrow to try one.  Otherwise, I’ll be up ALL NIGHT.  hehe

Click on image for recipe!

Peppermint Bark Cupcake Brownies…or Brownie Cupcakes

I was inspired by my friend on Twitter (@JavaCupcake) to create a holiday cupcake, recipe and all. So I decided on a peppermint bark brownie cupcake, I think they look really really really good.

Here is the recipe I used:

1 2/3 cup soft unsalted organic butter
13 ounces of the best organic bittersweet chocolate (I find everything at Whole Foods and Trader Joes)
6 large organic eggs
1 Tablespoon Vanilla extract
1 2/3 cup organic sugar
1 1/2 cup all purpose flour (organic of course)
1 teaspoon salt

You can pretty much alter any of your favorite brownie recipes or chocolate cake recipes with organic ingredients to make cupcakes/brownies and you can also add nuts to this recipe if you’d like, I chose not to but if I did, I’d probably use 1 1/3 cup chopped walnuts.

Preheat your oven to 350.
Melt butter and chocolate together in a large heavy pan.
In a bowl: beat eggs with vanilla and sugar.
Measure the flour into another bowl and add the salt.
Once the chocolate mixture has melted, let it cool a little before beating in the eggs and vanilla and sugar. Than add nuts and flour or just flour if you aren’t using nuts.
Beat until smooth.
I use an ice cream scooper to get the same amount in each cupcake paper. I also make sure the cupcake paper is sprayed with a cooking spray before filling them with batter so the brownies come out easily, if you are using a cake mix, you do not need to spray the cupcake papers.
Bake for about 25 minutes.
Since these are brownies and not cake mix, take them out when it looks dense and gooey because they continue to bake while they cool, if you bake too long you’ll get a dry brownie.

This is how they should look:

They wanted chocoalte cupcakes with chocolate buttercream frosting but also wanted tiger paws, tiger stripes, the color blue and “Happy 16th Jack” somehwere on the cupcakes. I was able to incorporate everything but the tiger stripes. Everytime I tried to pipe them onto the cupcakes, they just looked horrible. So, it’s just paws for these cupcakes! Jack’s high school (Stadium in Tacoma) colors are blue and orange… so I used the orange as a secondary color for these little master pieces.

I made 4 dozen total. Not all are shown in the pictures.

I deliver them this afternoon and can’t wait to see if they like them!!

Happy 16th Birthday Jack!!

My dad turned 68 this week!!! Happy Birthday Daddy!!! He requested white/vanilla cake with chocolate buttercream frosting… so what did I make?? CUPCAKES!! They were a HUGE hit and everyone at his party loved them!

(hehehe Yes the frosting kinda looks like poop. It sure didn’t taste like poop though!!! DELISH!)

1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 tbsp unsalted butter, at room temp
1 large egg, plus 1 large egg white, at room temp
1/4 cup buttermilk
1/4 cup+1tsp STRONG brewed coffee (Starbucks Pike Place roast was used for this cupcake)

Preheat oven to 350 degrees and prepare pan for 12 cupcakes.

Use mixer to combine sugar and butter until fluffy (3-5 minutes).

While that is mixing, whisk together the flour, baking powder, and salt.

Add the egg and egg white slowly to the sugar and egg and beat well.

Add 1/3 of the flour mixture, then add the milk. Add 1/3 more flour mixture and then add the coffee.

Mix in the rest of the flour mixture until just combined (don’t overbeat your cupcakes or they will be disgusting).

Using an ice cream scoop, fill 12 cupcake papers with equal amounts of batter. Bake for 18-20 minutes at 350 degrees.

Vanilla Filling
1/2 package instant vanilla pudding
A little less than 1/2 cup milk
A little less than 1/2 cup heavy whipping cream
3 tablespoons Bailey’s Irish creme

Mix all ingredients with electric mixture until it has the consistency of thick pudding.

Chocolate Buttercream Frosting
1 stick unsalted butter, at room temp
2 cups sifted powdered sugar
1 tbsp unsweetened cocoa powder
1-2 tbsp whipping cream

Beat the butter until it’s smooth and creamy.

Slowly add the powdered sugar until it’s smooth.

Add the milk and cocoa.

Scrape down sides of bowl.

Beat on high 3-4 minutes until light and fluffy.

Cupcake Assembly
Cool cupcakes completely.

Cut out a little cone shape in the tops of each cupcake.
Drop in a dollop of Bailey’s filling and squish the top back on the cupcake. If it squirts out the sides a little, no worries.
Pipe the frosting on top, making sure to cover the seams and the filling.
Add espresso bean on top.
Cupcake and Filling recipe adapted from: Frosted Creations
Frosting recipe happens to be the same as Frosted Creations, but is also one I use.

To make these flags I created the flag using publisher then cut them out and glued them to a toothpick. It took about 2 1/2 hours to make 24… but it really wasn’t that difficult.

I am really looking forward to making different toppers/designs/flags for my cupcakes! Any special requests or ideas?? Send me a comment!