cream cheese

ChocolateLove Bloghop: Red Velvet Cheesecake Chocolate Brownies

February 4, 2012 by JavaCupcake · 10 Comments

Does anyone notice a theme lately? Pink! Red! Love! YES! It’s definitely that time of year where all I want to bake and create are love themed and colored goodies!

Today… it’s Red Velvet, Cream Cheese & Chocolate Brownies. Now, you may have noticed that I don’t make many red velvet things… I’m not really a huge fan. I don’t always have red food dye on hand and I’m not a huge fan of cream cheese. Call it pregnancy hormones and cravings… but for the first time in my life, I’ve been wanting to use cream cheese in every dessert I make.

The recipe is pretty simple… there are a few steps, but it really didn’t take much time at all to put together!

I made these especially for the #ChocolateLove BlogHop that I’m apart of! So make sure you visit the BlogHop Co-Hosts listed at the bottom of this post and add your favorite CHOCOLATE recipe to the list!

ENJOY!

Red Velvet Cheesecake Brownies
Makes 12-16 brownies

Brownie Batter:
9 tbsp unsalted butter
7oz 70% dark chocolate

3 eggs
1 cup sugar
1 tsp vanilla

2 tbsp cocoa powder
1 tbsp red food coloring gel/dye

3/4 cup + 2 tbsp flour
1/4 tsp salt

Cheesecake Batter:
12oz cream cheese, room temperature
2 egg yolks
1/2 cup sugar
1 1/2 tsp vanilla

Preheat oven to 350 F degrees. Line 9×13 glass pan with parchment paper and spray lightly with cooking spray (or grease/flour pan – I prefer parchment paper, makes the brownies easier to pull out at the end).
In a double boiler, melt the butter and chocolate together. Stir often. Set aside to cool slightly when melted.
While that’s melting, in a small bowl, whisk together the flour and salt and set aside.
In an even smaller bowl, with a fork, stir together the cocoa powder and food coloring until it becomes a paste and set aside.
While the chocolate/butter is cooling, in the bowl of a stand mixer, beat together the eggs, sugar and vanilla until smooth.
SLOWLY pour in the slightly cooled chocolate. Start with a little bit at a time, you don’t want to add it all too much, too hot and cook the eggs.
Add the cocoa powder/food coloring. Scrape the sides of the bowl and beat until your batter turns a dark red color. If you want, you can add more red coloring at this time. Make sure the food color is very well incorporated before you move on.
Slowly add the flour and mix until smooth. Don’t beat too much… just enough until all the clumps are out and the batter is smooth.
Remove 1/2 cup of batter and set aside.
In a clean bowl for the stand mixer, mix together the cream cheese, egg yolks, sugar and vanilla on high speed until whipped and smooth.
Spread brownie batter in the bottom of the pan, making sure to get it into the edges and corners.
Dollop the cream cheese mixture on top of the brownie mixture. Using an offset spatula, gently spread to cover the brownie mixture.
Drizzle remaining brownie mixture on top of the cream cheese. Using your offset spatula, swirl the three layers together. NOTE: Don’t swirl too much! You want a lot of the white cream cheese to show through!
Bake for 20 minutes, rotate pan, and cover with foil. Bake another 20-25 minutes or until a toothpick comes out with crumbs, not wet batter.
Allow to cool completely in pan before removing to cut into squares.

Recipe adapted from An American Cupcake in London

ChocolateLove BlogHop CoHosted by:

A Little Bit of Everything ~ Roxana ~ @RoxanaGreenGirl * ASTIG Vegan ~ Richgail ~ @astigvegan * Badger Girl Learns to Cook ~ Kimberly ~ @BdgrGrl * Baker Street ~ Anuradha ~ @bakerstreet29 * Baking and Cooking, A Tale of Two Loves ~ Becky Higgins * Baking Extravaganza ~ Samantha * BigFatBaker ~ Erin ~ @BigFatBaker * Bon a croquer ~ Valerie ~ @Valouth * CafeTerraBlog ~ Terra ~ @CafeTerraBlog * Cake Duchess ~ Lora ~ @cakeduchess * Cakeballs, Cookies and More ~ Sue * Cooking with Books ~ Marnely ~ @nella22 * Creative Cooking Corner ~ Karriann ~ @KarriannGraf * Easily Good Eats ~ Three Cookies * Elephant Eats ~ Amy * Georgiecakes ~ Georgie ~ @georgiecakes * Hobby And More ~ Richa ~ @betit19 * Java Cupcake ~ Betsy ~ @JavaCupcake * Kitchen Belleicious ~ Jessica * Mike’s Baking ~ Mike ~ @mikesbaking * Mis Pensamientos ~ Junia ~ @juniakk * No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley * Oh Cake ~ Jessica ~ @jesshose * Preheat the Oven ~ Jason ~ @officialchefjae * Rico sin Azucar ~ Helena ~ @ricosinazucar * Savoring Every Bite ~ Linda ~ @Spicegirlfla * Simply Reem ~ Reem ~ @simplyreem * Smart Food and Fit ~ Lisa ~ @LisaNutrition * Soni’s Food for Thought ~ Soni ~ @sonisfood * Sprint 2 the Table ~ Laura ~ @Sprint2theTable * Teaspoon of Spice ~ Deanna ~ @tspbasil * That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick * The Dusty Baker ~ Jacqueline ~ @dustybakergal * The More Than Occasional Baker ~ Ros ~ @bakingaddict * The Spicy RD ~ EA ~ @thespicyrd * The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian * Vegan Yack Attack! ~ Jackie ~ @veganyackattack * Vegetarian Mamma ~ Cindy ~ @VegetarianMamma * You Made That? ~ Suzanne ~ @YouMadeThatblog

Filed Under: bars, blog hop, brownies, cheesecake, chocolate, cream cheese, dark chocolate, desserts, featured, recipes, red velvet

Sweetheart Sugar Cookie Bars

January 28, 2012 by JavaCupcake · 3 Comments

I’m stocked with bags and bags and bags of chocolate. Kisses, chips, m&m’s, bars, chunks, filled and fruity, seasonal… you name it, I have it right now.

My favorite though… the bag of pink, white and red M&M’s. Simple yet so darn cute when used just right!

Today, there is 3 inches of new snow on the ground and it’s a perfect day to stay inside and whip up something sweet with these Valentine themed M&M’s for my daughter and her friends. They’re spending the afternoon sledding and playing in the snow… so they’re definitely going to need a little energy from these cookie bars!

Normally, when I make sugar cookies, I use a dough that needs to be chilled and rolled… but I thought I’d try something a little different this time. A sugar cookie that is cut, like a bar or with a cookie cutter, already frosted and decorated… and I use the Betty Crocker Sugar Cookie Recipe. This recipe is just as easy, if not simpler and it gets pressed into a jelly roll pan!

The frosting, it’s my new favorite. A bit of cream cheese and a lot of Madagascar vanilla! YUM!

Sweetheart Sugar Cookie Bars
Makes 18+ bars

1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
1 tsp almond extract
the seeds of 1 Madagascar vanilla bean (or 1 tsp vanilla extract)

5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda

1 drop of Americaolor “Red Red” food gel

Preheat oven to 375 F degrees. Line 13x18x1 in jelly roll pan (really big, deep cookie sheet!) with parchment paper and spray paper and sides of pan with cooking spray.
In the bowl of an electric mixer using a paddle attachment, cream together the butter, sugar, eggs, almond and vanilla. You want to beat this mixture on high for 4-5 minutes to get it very light and fluffy!
In another bowl, whisk together the flour, salt and baking soda.
With the mixer on low, add the flour in three parts. Scrape the sides of the bowl and mix until incorporated thoroughly.
Press the dough into the pan. NOTE: I used a piece of wax paper to help spread out the dough into the edges and corners.
Bake in the center of the oven for 15-20 minutes or until the edges begin to turn golden.
Cool completely on a wire rack, in the pan, before frosting.

Madagascar Vanilla Cream Cheese Frosting

2oz cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 lb powdered sugar
3-5 tbsp Madagascar Vanilla Cream

Cream together the cream cheese and butter.
Slowly add the powdered sugar and mix until smooth.
Add the cream until you get your desired consistency. I like a thinner, smoother frosting for cookies so I add more cream than less.
Beat on high for 5-6 minutes.

To Assemble Cookies:

Cutting board
Offset spatula
Large knife
Cookie bar
Frosting
M&M candies
Heart shaped cookie cutter

Use a knife to loosen cookie from the pan. Gently slide the cookie out of the pan and onto the counter or a large cutting board.
Using an offset spatula, spread a thin layer of frosting evenly over the cookie.
Sprinkle whole M&M’s evenly over the cookie bar. Chop more M&M’s into small pieces, even crushed a bit, and sprinkle evenly over the cookie bar.
Cut into squares and serve with a big glass of milk!
You could also cut a few using a heart shaped cookie cutter too if you wanted to be really creative!

Filed Under: bars, bars, candy filled cookies, cookies, cream cheese, frosted cookies, recipes, sugar cookies, valentine's day, vanilla

Thin Mint Cupcakes

January 25, 2012 by JavaCupcake · 6 Comments

It’s totally that time of year… GIRL SCOUT COOKIE TIME!

I can’t resist. I bought 10 boxes. Yes. You read that correctly. 10 boxes.

2 to eat (with in the first 24 hours).

8 to bake with.

Yeah… you read that correctly. 8 boxes to bake with.

Last year I made Samoa Cupcakes and Tagalong Brownies. This year… I started with Thin Mint Cupcakes. These cupcakes are a super decadent chocolate cake filled with a whipped chocolate ganache topped with a mint buttercream. Serious amounts of NOM NOM NOM.

PS…. This is my new favorite chocolate cake recipe. I know it’s got beer in it… but I’m totally using it for every chocolate cake I make from now on!!

Chocolate Stout Cupcakes
Makes 24 cupcakes

1 bottle of Guinness Stout Beer
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
1 tbsp espresso powder
1 tsp vanilla

2 cups flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt

2 eggs
2/3 cup sour cream

Preheat oven to 350 F degrees. Line cupcake pans with liners.
In a large bowl, whisk together the flour, sugar, baking soda and salt.
In a medium sauce pan, melt the butter on medium-high heat. Add the vanilla beer, whisk together and heat until it just begins to simmer. Whisk in the cocoa powder and espresso powder and heat until it just begins to bubble up. DO NOT BOIL. Remove from heat and whisk until smooth. Cool slightly.
In the meantime, in a large bowl, whisk together the eggs and sour cream. Slowly pour in the slightly cooled chocolate mixture. NOTE: DO THIS SLOW! You don’t want to cook the eggs, so start pouring a very small amount of the warm chocolate mixture into the egg mixture… DO NOT DUMP IT IN ALL AT ONCE.
In three parts, add the flour mixture to the chocolate/egg mixture. Whisk until smooth. Scrape the sides and bottom of the bowl, making sure everything is incorporated.
Fill cupcake liners 3/4 full with batter.
Bake 18-20 minutes, rotating pan after 12 minutes, or until a toothpick comes out clean.
Cool in pan for 3-4 minutes then remove to a wire rack to cool completely before filling and frosting.

Whipped Chocolate Ganache

4 oz dark chocolate, chopped

1/3 cup heavy cream
1 tbsp corn syrup

1 tbsp butter
1 tsp vanilla extract

Place the chopped chocolate in a medium glass bowl.
In a small sauce pan, heat the heavy cream and corn syrup just until it bubbles.
Pour heavy cream over chocolate and stir until smooth. If the chocolate doesn’t melt all the way, place the bowl over a double boiler and continue to stir until smooth.
Mix in the butter and extract.
Allow ganache to cool to room temperature.
Using a stand mixer with the whisk attachment, whisk the cooled ganache until fluffy. Don’t over mix or it will get grainy.

Vanilla Bean Peppermint Buttercream

12 tbsp unsalted butter, room temperature
4 tbsp cream cheese, room temperature
2 lbs powdered sugar
1/2 cup Madagascar Vanilla Bean Cream
1/2 tsp peppermint extract
pinch of salt
Wilton Green Food Gel

Cream together the butter and cream cheese.
Add half the powdered sugar and mix on high until incorporated and smooth.
Beat in half the vanilla bean cream until smooth. Scrape the sides of the bowl, making sure all the sugar is combined.
Add the remaining sugar and the peppermint extract.
Mix in the food gel until it’s the color you desire.
Add remaining vanilla bean cream until you get the consistency you want. Mix on high 3-4 minutes until smooth and fluffy.

To Assemble Cupcakes:

Thin Mint Cookies
Peppermint Buttercream
Chocolate Shavings
Piping bag & large round tip
Apple corer

Core each cupcake using the apple corer.
Fill each cupcake with whipped ganache. (I filled a disposable piping bag, cut off the top and filled each one with that.)
Using a large round tip and a piping bag, pipe a round swirl of buttercream on to each cupcake.
Top with a Thin Mint cookie and chocolate shavings.
EAT! ENJOY!

And this is what you do when you have left over peppermint buttercream. NOM NOM NOM

Filed Under: buttercream, buttercream, chocolate, chocolate cupcakes, cookie cupcakes, cookie cupcakes, cream cheese, cupcake recipes, filled cupcakes, frosting and icing, ganache, ganache, girl scout cookie cupcakes, Madagascar vanilla beans, mint cupcakes, peppermint, peppermint and mint, recipes, whipped cream, whipping cream

Pumpkin Cupcakes with Maple Frosting

October 19, 2011 by Danielle Petel · Leave a Comment

I’m so excited! Not only was our Commissary finally stocked with pumpkin puree but to share my new favorite pumpkin recipe! I just baked it this afternoon and its so delicious thank you Ina Garten for making this pumkinlicious creation that I found off of Pinterest.

Pumpkin Cupcakes with Maple Frosting

Makes 12 servings

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 extra-large eggs, at room temperature

1 cup canned pumpkin purée (8 ounces), not pie filling

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

Maple Frosting (recipe follows)

1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Maple Frosting

6 ounces cream cheese, at room temperature

3 tablespoons unsalted butter, at room temperature

1/4 teaspoon Boyajian Natural Maple Flavor (I used Mc Cormick)

1/2 teaspoon pure vanilla extract

2 cups sifted confectioners’ sugar

In the bowl of an electric mixer fitted with the paddle attachment (I just used a wooden spoon and mixed it well), cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.

ENJOY!

Filed Under: brown sugar, cinnamon, cream cheese, cupcake recipes, holiday, maple extract, maple frosting, posts by danielle, pumpkin, pumpkin cupcakes, recipes, seasonal and holiday cupcakes

Caramel Apple Cupcakes

September 10, 2011 by JavaCupcake · 16 Comments

Jenn and I planned to make caramel apple cupcakes without even chatting about it first! I guess those Fall flavors are just in the air and we’re ready to get baking!! Apples, cinnamon, nutmeg… OH MY!

You may remember the Tree Hugger Apple cupcakes I made before! I brought them to my first Cupcake Camp and they were a HUGE success! My very first recipe I came up with on my own from scratch! I knew I didn’t want to make these caramel apple cupcakes exactly the same, but some elements of it I knew were too good to pass up.

I started these Caramel Apple Cupcakes with the same pan cooked chopped apples that I used with my Tree Hugger Apple cupcakes. Sugar, apples, lemon, and spices cooked on low heat to create a ooey gooey apple filling. Seriously, I could eat it by the spoonful.

Apple Mixture
Makes about 2 cups apple mixture

3 Granny Smith apples, diced
Juice of 1/2 lemon
1 tbsp cinnamon
1 tsp nutmeg
1/3 cup sugar
1/4 cup dark brown sugar
1 tbsp hot water + 1 tbsp corn starch

Over medium high heat, mix together all the ingredients in a frying pan on the stove.
Bring to a boil then reduce to low and cook for about 10 minutes. Stirring frequently.
Set aside to cool completely.

Apple Cream Cheese Filling

8 oz cream cheese, room temperature
1/2 cup butter, room temperature
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 cup apple mixture
1 tbsp heavy cream (optional)

Cream together the cream cheese and butter using an electric mixer with a paddle attachment.
Slowly add the powdered sugar and mix until smooth.
Mix in the vanilla.
Add the apple mixture and mix on low until just combined.
If mixture is too thick, add a tbsp of heavy cream to smooth out.

Caramel Buttercream
1 cup butter, room temperature
1/2 cup light brown sugar
1lb powdered sugar
2-3 tbsp heavy cream
1 tsp vanilla extract
3-4 tbsp caramel syrup

Cream the butter and brown sugar together.
Mix in the vanilla.
Add the powdered sugar and beat until smooth.
Add the cream to loosen.
Mix in the caramel syrup and mix until smooth.
Beat on high for 30 seconds, scrape the sides of the bowl and beat again.
EAT!

Apple Cupcakes
Makes 18 full size cupcakes and 24 mini cupcakes

2 cups sugar
3 eggs
1 cup canola oil
1/2 cup applesauce
1/4 cup apple juice
1 tbsp vanilla extract

3 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tbsp ground cinnamon
1 tsp nutmeg

1 cup apple mixture

Preheat oven to 350 F degrees. Line cupcake pans with liners.
In a large bowl, whisk together the sugar, eggs, oil, applesauce, juice and vanilla.
In a medium bowl, whisk/sift together the flour, soda, salt, cinnamon and nutmeg.
Add the flour to the wet mixture and mix together just until combined.
Fold in the apple mixture.
Fill regular size liners about 2/3 full. Fill mini liners 1/2 full.
Bake for 18-20 minutes or until tops are golden brown and a toothpick comes out clean. Rotate pan after 12 minutes of baking.
Cool in pans for about 7 minutes before removing to a wire rack to cool completely.

Assembly

After cool, cut a cone out of the center of each regular size cupcake. Trim off the bottom of the cone.
Core out the center of each mini cupcake using an apple corer.
Fill each cupcake with the cream cheese apple mixture. Replace to tops of the regular size cupcakes only. (I used a small ice cream scoop to fill the regular size cupcakes and a piping bag to fill the mini’s)
Top with caramel buttercream and then rim with your favorite topping. (Nuts, candy, sprinkles, caramel sauce)
Insert popsicle stick or lollipop stick into center of cupcake.

Filed Under: apple, caramel, caramel cupcakes, caramel frosting, cinnamon, cream cheese, cupcake recipes, filled cupcakes, frosting and icing, fruit, fruity cupcakes, mini, recipes, seasonal, seasonal and holiday cupcakes, spiced

Banana & Blueberry Cupcakes (Vegan & Gluten Free)

August 5, 2011 by Jenn Magofna · Leave a Comment

Hello friends! I’m sorry for my super extended break, but July has been all kinds of crazy busy and I really haven’t had much time for blogging. I’m super behind, but hopefully I’ll get caught up soon!

Banana Cupcakes with Honey Cream Cheese Frosting

July 1, 2011 by Jenn Magofna · Leave a Comment

I hope that you all aren’t tired of banana cupcakes yet… They’re just so easy to make and I have to meet a banana/frosting combo that I don’t like!

Snickerdoodle Cupcakes

June 21, 2011 by Jenn Magofna · 2 Comments

Hey JavaCupcakers! Happy Snickerdoodle Week! I’m here with the thing we do best … cupcakes!

Red, White and Blue Velvet Cupcakes

June 14, 2011 by JavaCupcake · 2 Comments

My husband recently graduated from the NCO Academy here in Germany. For us, that’s a big deal. It was his first big school since Basic Training that included a formal graduation ceremony. So… this totally meant I had to throw a party to celebrate! I decided to host a big BBQ and provide a hot dog bar and desserts. Dessert in my world = CUPCAKES! [Read more...]

Filed Under: almond extract, cream cheese, cupcake recipes, recipes, velvet, velvet cupcakes

Coconut Cupcakes

June 11, 2011 by Jenn Magofna · 13 Comments

Happy weekend, javacupcakers! Today I am going to share with you the coconut cupcakes that I made for 2 of my favorite people at work. They wanted coconut, so I made coconut. Here we go…

Carrot Cake Cupcakes

June 3, 2011 by Jenn Magofna · 6 Comments

Hands down. Easiest cupcakes that I have ever made. EVER! And bonus points for being delicious & pretty

Key Lime Pie Cupcakes

May 28, 2011 by Jenn Magofna · 2 Comments

These were a birthday request for a friend at work. I’m not going to lie, if I had my pick of dessert, key lime pie probably isn’t even in my top 5… but, apparently folks love them some key lime pie!

Lemon Blueberry Cupcakes

May 22, 2011 by Jenn Magofna · 2 Comments

The weather this week was nothing short of amazing… Sunshine and sunshine and more sunshine I wanted to bake something that was super fresh & light… Lemon Blueberry Cupcakes!

Birthday Trio

May 18, 2011 by Jenn Magofna · 1 Comment

Hey folks sorry things have been a little quiet around here from me lately… life has kind of been super busy lately. Good busy, but still super busy. I haven’t had much time to write posts, but have no fear I have been baking!

Nutella Bliss Cupcakes

May 17, 2011 by JavaCupcake · 2 Comments

I’ve never had Nutella before, seriously, not a lie. But I’ve been told it’s fabulous. I’m pretty sure I’ve stayed away from it because I’ve been allergic to nuts my entire life. [Read more...]

Filed Under: chocolate, cream cheese, cupcake recipes, filled cupcakes, frosting and icing, Nutella, nutella cupcakes, peanut butter, recipes

Limoncello Cupcakes

May 1, 2011 by Jenn Magofna · Leave a Comment

Are you ready for summer? Because I’m soooooo ready for summer it’s crazy. These were perfect to hold me over through since we still have rain and clouds here ;( boo. They’re nice and fresh, tart and sweet all at the same time. Yummm!

Banana Whoopie Pies (with PB & Bacon!)

April 30, 2011 by Jenn Magofna · 3 Comments

So, clearly I’m still on a huge banana and PB kick. I had a few bananas left over from cupcakes the other day and I’ve been saving this banana whoopie pie recipe for a while now… so here we are with more bananas, more peanut butter frosting and well, bacon. Of course.

Banana Cupcakes with Peanut Butter & Honey Frosting

April 28, 2011 by Jenn Magofna · 3 Comments

Where do I start?! These are like breakfast in a cupcake! Anything that has bananas and cream cheese qualifies as breakfast to me

Orange Zest & Poppy Seed Cupcakes

April 20, 2011 by Jenn Magofna · Leave a Comment

I’ve been dreaming of Betsy’s Strawberry Lemonade cupcakes for the last few days…it might be the sunshine, it might be Spring Fever… not really sure, but they sound amazing. They’re definitely still on my list of need-to-make-ASAP! But, I wanted to make something quick and easy, with ingredients that I already had in the kitchen… enter Orange Zest & Poppy Seed Cupcakes with an Orange Zest Cream Cheese Frosting!

Raspberry Almond Cupcakes & Dark Chocolate Buttercream

April 13, 2011 by Jenn Magofna · Leave a Comment

It’s been kind of a long week over here on my side of the world….and I don’t feel like Friday will be here soon enough *le*sigh* My solution? Bake, of course! I’ve had these cupcakes saved for a long long long time and never got around to making them. I’m glad that I finally took some time to whip them up, because they totally made me feel better!

What the French Toast?!

April 8, 2011 by Jenn Magofna · 5 Comments

Breakfast cupcakes are pretty much the best thing ever in my house right now. Blueberry pancake cupcakes? Big hit! French toast & bacon cupcakes?! BIGGER HIT!! [Read more...]

Filed Under: cinnamon, cream cheese, cupcake recipes, featured, french toast, posts by jenn, recipes

Mini Brownie Cupcakes

April 2, 2011 by Jenn Magofna · 8 Comments

Happy weekend! These little brownie bites are super tasty. I’ve made this brownie cupcake recipe a few times for a baby shower and as a present… they’re also my little brother’s favorite cupcake! The last time I made them I decided to drizzle them with caramel, add some almond slivers and mini chocolate chips and they were amazing.

[Read more...]

Filed Under: brownies, caramel, cream cheese, mini, posts by jenn, recipes

Pumpkin Chocolate Cheesecake Bars

February 25, 2011 by JavaCupcake · 1 Comment

I seriously don’t why I never posted this recipe back in December when I made it. I was going through some old posts and found that I had started several but never finished them… including these. [Read more...]

Filed Under: cheesecake, chocolate, cream cheese, pumpkin, recipes

Very Berry Cheesecake Muffins

February 19, 2011 by JavaCupcake · Leave a Comment

I’ve got this deck of cupcake cards… each card has a different recipe. I don’t know why I’ve never used it before, but the other day I was flipping through it and saw a recipe for a cheesecake cupcake that I used as the inspiration for this muffin! [Read more...]

Filed Under: cream cheese, featured, fruit, muffins, recipes

Pumpkin Whoopie Pies

November 12, 2010 by JavaCupcake · 4 Comments

What’s all the fuss about? Whoopie what? Huh? Seriously, the first time I heard about Whoopie Pies, I had to google it. Today, when I posted on Facebook I was making them, my friends and family texted me asking “WTF” they were. [Read more...]

Filed Under: cinnamon, cream cheese, featured, misc. baked goods, pumpkin, recipes, seasonal

Guest Blogger: Jennifer shares her Halloween cupcakes

November 8, 2010 by JavaCupcake · Leave a Comment

One of my oldest friends, Jennifer, made cupcakes for her Halloween party this year! I asked her to take lots of pictures and to put togehter a recipe for my readers! Thanks Jennie! [Read more...]

Filed Under: cinnamon, cream cheese, guest blogger, pumpkin, seasonal, spiced

Black Velvet Cupcakes + Pumpkin Tutorial

October 25, 2010 by JavaCupcake · 3 Comments

It’s Halloween… so yeah, I’m making Black Velvet cupcakes. Are they any different from red velvet, white velvet or green velvet… not really, but they sure are spookier!! [Read more...]

Filed Under: cream cheese, holiday, seasonal, tips & tricks, velvet

Red Velvet Cupcakes

October 11, 2010 by JavaCupcake · 16 Comments

Red Velvet… I have been scared to attempt you. So scared. Your flavor, texture and color are so unique… when you’re done wrong… everyone knows. But, I can proudly say that as of today, Red Velvet… I HAVE MASTERED YOU and YOU SCARE ME NO MORE! [Read more...]

Filed Under: cream cheese, featured, recipes, red velvet, velvet

Guest Blogger Katrina shares her Perfect Carrot Cake Cupcakes

September 23, 2010 by JavaCupcake · 1 Comment

JavaCupcake Note: This is a guest blog post from my friend and fellow Army Wife, Katrina! She posted these cupcakes on her Facebook and I asked if she’d write a blog post for my readers! Thank you, Katrina! These look amazing! [Read more...]

Filed Under: carrot, cream cheese, guest blogger, recipes

Caramel Apple Cupcakes

September 9, 2010 by JavaCupcake · 3 Comments

It’s back to school time in our house and I wanted to do something special for Emily’s teacher as a way to kick off the school year! I have been craving the scents of Fall so I knew an apple cupcake would be in order! [Read more...]

Filed Under: caramel, cream cheese, featured, filled cupcakes, fruit, recipes

Hippity Hop – It’s the Easter Bunny (cake!)

April 3, 2010 by JavaCupcake · 2 Comments

This Easter I volunteered to make dessert for the family get together and I KNEW I had to make something GREAT!! So, I started with this Easter Bunny cake! [Read more...]

Filed Under: cake, cream cheese, holiday, recipes

Banana Bread Cupcakes with Cream Cheese Frosting

June 9, 2009 by JavaCupcake · 22 Comments

Well, I’ve made my Banana Bread Cupcakes again… this time they really are cupcakes garnished with delicious cream cheese frosting and a crunchy banana chip on top!!

The first batch got a little crispy on the bottom (darn my oven)… but the rest turned out beautifully! I’m taking these to my Art Class tomorrow for our end of the quarter potluck. I hope they enjoy!!