Guinness Bailey’s Biscoff Chocolate Cupcakes – The Most Epic Cupcakes Ever!

There’s really no other way to describe these Guinness Bailey’s Biscoff Chocolate Cupcakes than by just calling them what they are… The Most Epic Cupcakes Ever!

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

My friends Christy and Stefan live a few hours from away from us here in Germany.  Stefan and Dave went to basic training together 10 years ago and have been friends ever since.  Christy and I met in 2007 and have been Army family every since too!  They two of them came over for a Friday night BBQ and Christy insisted I make her cupcakes!  She’s been watching me make them for the last 6 years but hasn’t had a chance to try them since we haven’t lived close enough.

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

To mark this special occasion, I knew I needed to make something epic.  Seriously amazingly epic and fit for a couple of soldiers and indulgent enough to satisfy the wives.  So what did I decide on?

Beer.  Liquor. Chocolate.  Cookie Butter. Caramel.

Yeah… it really can’t get much more indulgent and epic than that.

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

I started with my chocolate cupcake recipe but instead of coffee, I used a dark Guinness stout beer.  The beer flavor adds a richness and flavor that is so strong and decadent.  Chocolate and beer just go so perfectly together.  Topping these cupcakes is a swirl of Biscoff cookie butter frosting and a dollop of Bailey’s Irish Cream frosting and a hunk of a chocolate dipped Biscoff cookie.

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

Most. Epic. Cupcakes. Ever.

I’m not lying.  Seriously.  If you need a cupcake that will WOW, IMPRESS and KNOCK THE SOCKS OFF your guests… make these cupcakes!

Cupcake Liners:  Sweets & Treats Boutique

5.0 from 2 reviews
Guinness Biscoff Bailey's Cupcakes
 
Author:
Serves: 2 dozen cupcakes
Ingredients
Guinness Chocolate Cupcakes
  • 1 cup unsalted butter
  • 1½ cups Guinness beer
  • 1 Tbsp espresso powder
  • 2 tsp vanilla
  • ¾ cup dark chocolate cocoa powder
  • ⅔ cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1½ tsp baking soda
  • 1 tsp salt
Biscoff Buttercream
  • 1 cup unsalted butter, room temperature
  • 1 heaping cup creamy Biscoff cookie butter
  • 3 cups powdered sugar
  • ½ cup heavy cream
  • pinch of salt
Bailey's Buttercream
  • ½ cup unsalted butter, room temperature
  • 1 lb powdered sugar
  • 1 small (airline size) bottle of Bailey's Irish Cream
  • ¼ cup heavy cream
  • pinch of salt
  • Chocolate dipped Biscoff cookies
  • Caramel sauce (I used store bought)
Instructions
Guinness 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 Guinness, espresso powder, 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.
Biscoff Buttercream
  1. In the bowl of your stand mixer, cream together the Biscoff and butter for 2-3 minutes. You want the color to lighten by a few shades.
  2. Add the powdered sugar, scrape the sides of the bowl and mix until combined.
  3. Pour in the heavy cream and beat until smooth. Scrape the bowl again.
  4. Mix in the salt.
  5. Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
Bailey's Buttercream
  1. In the bowl of your stand mixer, cream the butter for 30 seconds until smooth.
  2. Add the powdered sugar, scrape the sides of the bowl and mix until combined.
  3. Pour in the Bailey's and heavy cream and beat until smooth. Scrape the bowl again.
  4. Mix in the salt.
  5. Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
Assembly
  1. Using a large round tip fitting on a piping bag full of the Biscoff buttercream, pipe a single swirl of frosting on top of the cupcake.
  2. Using a Wilton 1M star tip fitted on a piping bag full of the Bailey's buttercream, pipe a small swirl of frosting on top of the Biscoff buttercream.
  3. Drizzle the top of each cupcake with caramel syrup then garnish with a piece of a chocolate dipped Biscoff cookie tgh

 

How to Host a Slime Party

This post is sponsored by Acorn: An Influence Company #ReadySetSlime
how-to-host-a-slime-party600

Imagine being asked by Nickelodeon and Walmart to create a Slime Moment with your kids to get excited for the upcoming Kids’ Choice Awards on March 28!   Now also imagine that you’re a blogger who can’t do anything small.  And then imagine that you live in Germany where you don’t have access to amazing stores like Walmart to buy your supplies.  In my world, that’s a challenge worth accepting! You can imagine how excited I was when I was chosen as one of 5 bloggers to participate in this project with Nickelodeon and Walmart and my wheels started turning with all kinds of awesome plans, recipes and decorating ideas!

Follow #ReadySetSlime on Twitter and Instagram for more fun!

How to Host a Slime Party | JavaCupcake.com #ReadySetSlime

Instead of creating a slime moment for just my two kids, I invited two of my friends who have six school age children between them to join us.  Three moms, one dad and eight kids make for a fun afternoon of slime!

For this Slime Party, we made slime-filled cupcakes then got messy with some easy DIY slime and finally we finished the afternoon with a goodie bag of homemade slime-filled chocolates!  Loads of fun for all ages!

First, watch this video and then read below for all the details to Host a Slime Party! Enjoy!

Set the Scene!

How to Host a Slime Party | JavaCupcake.com #ReadySetSlime

Before the party even began, I had to Set the Scene!  This was super fun to plan!  Lime green everything!  Here’s what I gathered for the party:

  • Lime green vinyl table cover, napkins and cups – I got this at my local drug store, but you can find them at Walmart too!
  • Glass milk jars –  I drink a lot of those bottled coffee drinks from that one super popular coffee joint… so I saved a bunch of those jars, took off the labels and cleaned them out.  Instant milk jars!
  • Lime green polka dot paper straws & treat bags – I ordered these online from Sweets  & Treats Boutique, but I’m certain you could find similar at Walmart!
  • Cake stand – I’ve had this white cake stand for a while, but you could use a glass stand or lime green if you had one!  I think it adds a fun focal point to the table and makes a display for the finished product!

How to Host a Slime Party | JavaCupcake.com #ReadySetSlime

You don’t have to gather everything I did, just use what you have at home!  If you go to Walmart and you don’t see exactly what I found, no worries… just pick out from the selection they do have.  Get your creative juices flowing!

Slime Filled Cupcakes

Filling and decorating cupcakes is fun for kids of all ages!  At my Slime party, kids from ages 3 to 15 got in on the fun… Moms too!  Before the party, I made a few dozen cupcakes and frosting ahead of time and prepared the slime filling.

How to Host a Slime Party: Slime-filled Cupcakes | JavaCupcake.com #ReadySetSlime

Oh, you’ll never guess what I used for the slime filling either!  LIME CURD!  Seriously.  I’ve seen other cupcakes before that have used frosting or gel for the slime, but I wanted something more delicious and less full of chemicals.  Seriously genius if I do say so myself!

Supplies:

  • Cupcakes & buttercreamI used this recipe and tinted the frosting green with leaf green gel coloring.  Bake the cupcakes in green liners.  I got these polka dot liners from Sweets & Treats Boutique, but you can find similar at Walmart.
  • Lime Curd – see recipe below
  • Disposable piping bags and round piping tips in both small and large sizes.

Directions:

  1. Core the center of each cupcake and fill with lime curd.
  2. Fill a piping bag fitted with a large round tip with frosting.  Fill another piping bag fitted with a small round tip with lime curd.
  3. Fill each cupcake using a spoon with lime curd.  Top the cupcake with a swirl of frosting then garnish with lime curd that oozes down the side of the cupcake.

How to Host a Slime Party: Slime-filled Cupcakes | JavaCupcake.com #ReadySetSlime

After the kids all decorated one cupcake just like this, I let them go crazy with the frosting, curd and sprinkles!  They came up with some pretty creative cupcakes!  I’m certain that they could have decorated cupcakes for hours if I had more frosting and cupcakes!

How to Host a Slime Party: Slime-filled Cupcakes | JavaCupcake.com #ReadySetSlimeHow to Host a Slime Party: Slime-filled Cupcakes | JavaCupcake.com #ReadySetSlime

How to Host a Slime Party: Lime Curd
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 lb granulated sugar
  • 4 eggs, lightly beaten
  • 6 oz unsalted butter
  • 3 large limes (or 4 smaller ones)
Instructions
  1. Zest & squeeze the limes and set aside.
  2. Using a double boiler, melt the butter on medium heat.
  3. Add the sugar, lime juice and zest, whisking until smooth.
  4. Bring to a soft, slow simmer (but NOT a boil) and add eggs and whisk thoroughly. Stir constantly until thickened. Make sure not to boil or bring the heat too high, you don’t want to cook the eggs.
  5. Cook until the curd sticks to the back of a wooden spoon and is nice and thick (approx 10 mins).
  6. Transfer to an air tight container and cool in the refrigerator for at least 1 hour.
  7. Stores for up to a week in the refrigerator.

How to Host a Slime Party: Slime-filled Cupcakes | JavaCupcake.com #ReadySetSlimeSlime Time

After the fun of decorating cupcakes, it was time to get messy!  Since I have a young child, I wanted to make a slime that was non-toxic in case Matty wanted to put it in his mouth.  So, I found a recipe for slime that included only corn starch, water and a little food coloring.

How to Host a Slime Party | JavaCupcake.com #ReadySetSlime

This recipe makes enough for one child to play with, double, triple or quadruple to make more! At our party, each child shared a double batch!

Supplies:

  • 1 cup of corn starch
  • 1 cup water
  • 1 sealable sandwich bag
  • green liquid coloring
  • small bowls

Directions:

  1. In the sealable bag, mix the corn starch, coloring and water together until it forms a paste.
  2. Pour the paste into a small bowl.
  3. Have fun!  The faster you move, the harder it is to work with the slime, slower movements and the slime moves!

How to Host a Slime Party | JavaCupcake.com #ReadySetSlime

So you know how I said I made this non-toxic for my little one… well, he only played with the slime for about 2 minutes.  Apparently, he doesn’t like getting messy.  hehe

How to Host a Slime Party | JavaCupcake.com #ReadySetSlime

Slime Filled Chocolates

As a treat for everyone to go home with, I made slime-filled chocolates ahead of time.  Don’t worry, they aren’t really filled with slime, it’s white chocolate!

How to Host a Slime Party: Slime-filled Chocolates | JavaCupcake.com #ReadySetSlimeSupplies:

  • Candy molds
  • Semi-sweet or dark chocolate, melted – enough to make the chocolates according to the specifications on the candy mold package.
  • White chocolate ganache filling – see recipe below
  • Green sugar crystals

Directions:

  1. Fill each mold with a tablespoon of melted chocolate.  Tip and turn the mold to move the chocolate around the inside of the mold being careful not to get any chocolate above the top edge.  Flip the mold upside down and let any extra chocolate drip out.  Place the mold in the freezer until the chocolate has set, about 5-10 minutes.
  2. Fill each mold with the ganache filling until just full leaving a small edge on the top.  Place back in the freezer until the ganache is firm, about 20 minutes.
  3. Reheat chocolate if necessary then use a spoon to cover the tops of the chocolates.  Press the back of the spoon on the top and pull up in the center,  this will create a finished look to your chocolate.  Sprinkle with green sugar crystals.  Chill for at least 1 hour or until ready to serve.

How to Host a Slime Party: Slime-filled Chocolates | JavaCupcake.com #ReadySetSlime

 

How to Host a Slime Party: Green White Chocolate Ganache Filling
 
Cook time
Total time
 
Author:
Serves: 2 cups
Ingredients
  • 9 oz white chocolate, finely chopped
  • 1 cup heavy cream
  • 1 tsp vanilla
  • green gel food coloring
Instructions
  1. Place the chopped chocolate in a medium glass bowl.
  2. In a small, heavy sauce pan heat the heavy cream until just boiling/simmering.
  3. Pour hot cream slowly over the white chocolate and let sit for 3 minutes without touching. With a rubber spatula, stir the ganache until all the chocolate has melted and is smooth.
  4. Mix in the vanilla extract and the green gel food coloring.
  5. Chill until set or about 2-3 hours.

Doesn’t all this look like loads of fun? I know it got me excited to tune into the Kids’ Choice Awards 2015 on Nickelodeon! Follow #KCA on Twitter for all the fun this Saturday, March 28!!

Conversation Heart Cupcakes

I know, I know… Valentine’s Day is over.  But really, how many of us still have a box or two of conversation hearts in our house?  I know I do.  And really, I don’t know if I could stand to eat one more of them!  So, why not take inspiration from those little heart shaped candies and make some sweet Conversation Heart Cupcakes?

Conversation Heart Surprise-Inside Cupcakes | JavaCupcake.com

I’ve wanted to try a “surprise inside” cupcake ever since I got i am bakers book “Surprise Inside Cakes”.  The entire process seemed so simple that I thought I could surely create a heart surprise in a cupcake!

Conversation Heart Surprise-Inside Cupcakes | JavaCupcake.com

I used the basic white cake recipe from i am baker, which you can find in her book.   I tinted some of the frosting pink and baked it thing in a large pan.  Once it was cool, I used a heart shaped cookie cutter to cut heart cake shapes out to put inside of the cupcakes.

Conversation Heart Surprise-Inside Cupcakes | JavaCupcake.com

I wasn’t sure if these hearts would dry out when I baked them a second time, but I am happy to report that they were as moist as the white cake!  Each bite of these conversation heart cupcakes provides a surprise inside heart.  Fun, huh?

Conversation Heart Surprise-Inside Cupcakes | JavaCupcake.com

So if you’ve got some extra conversation hearts in your house, whip up a batch of these cupcakes.  They don’t have to be all pink and girlie either, they can be in any fun color you want… just like mine!

Conversation Heart Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 2 dozen cupcakes
Ingredients
Cupcakes
  • 3 cups cake flour
  • ½ tsp salt
  • 1 Tbsp baking powder
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 1 cup whole milk, room temperature
  • 1¼ tsp vanilla extract (clear is best)
  • ¼ tsp almond extract
  • 5 large egg whites, room temperature
  • pink gel food coloring
  • heart cookie cutter
Buttercream
  • 1 cup unsalted butter, room temperature
  • 2 lbs powdered sugar
  • 1 cup heavy cream
  • 1 Tbsp vanilla extract
  • pinch of salt
  • purple & green gel food coloring
  • Conversation hearts
  • purple & green sugar crystals
Instructions
Cupcakes
  1. Preheat oven to 350F degrees. Line a 9x13 cake pan with parchment paper, grease and flour.
  2. Sift together the cake flour, salt and baking powder into a large bowl.
  3. In the bowl of your mixer, cream together the butter and sugar until light and fluffy.
  4. In a measuring cup combine the milk and extracts.
  5. Add about a third of the flour mixture to the butter/sugar and mix until just combined. Then, add half the liquid and mix in slowly. Repeat with the next third of the flour mixture and half of the liquid. Finally, add the remaining flour and mix until no more lumps of flour remain.
  6. Pour the batter into a large bowl and clean out your mixer bowl making sure it is completely clean and dry.
  7. In the bowl of your mixer, beat the egg whites until stiff peaks form. Fold the egg whites into the batter and continue folding until combined. Be careful not to deflate the egg whites too much or to over mix the batter.
  8. Remove about ⅓ of the batter to another bowl and add the pink food coloring, mixing very gently until uniform in color.
  9. Spread the pink batter evenly into the prepared 9x13 pan. Bake for 10-12 minutes or until firm to the touch and a toothpick comes out clean. Cool in the pan for about 10 minutes then remove to a wire rack to cool completely.
  10. Once the pink cake has cooled, use a small heart cookie cutter to cut out heart shapes.
  11. Line your cupcake pans with liners. I used fun heart liners to continue the theme.
  12. Place about 1 Tbsp of white batter in the bottom of the liner then place a cake heart standing up into the batter. Spoon white batter around the heart until it's almost completely covered. Repeat until all the batter and hearts are gone.
  13. Bake each pan at 350F degrees for 18-22 minutes or until a toothpick comes out clean from the white batter. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Buttercream
  1. In the bowl of your mixer, cream the butter until smooth. Add the powdered sugar, salt, half the cream and extract and mix until combined.
  2. Add the remaining cream and beat on high for 3-4 minutes until light and fluffy.
  3. Remove about ¼ of the buttercream and tint green. Color the remaining buttercream purple.
  4. Fill a piping bag fitted with a large round tip with the purple buttercream. Pipe a swirl of frosting onto each cupcake then sprinkle with purple sugar crystals.
  5. Fill a piping bag fitted with a large open star, multi-pronged tip with the green buttercream. Squeeze a dollop of frosting onto the purple buttercream on each cupcake. Top with green sugar crystals and a conversation heart candy.
Notes
Cake recipe from i am baker.

 

Patriot Day Apple Pie Cupcakes

September 11, 2001 is a day that changed the face of America forever.  Today, on the 13th anniversary of the attack on America at the World Trade Center in New York City, let’s take a moment to remember those lives lost and to thank the First Responders who selflessly put themselves into harms way to save those they could.  Let’s not also forget the military men and women who, since 9/11, have put their countries safety first and have fought vigilantly to bring the terrorists who attached us to justice.

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Patriot Day Apple Pie Cupcakes | JavaCupcake.com

There is no way that a cupcake can ever be enough to thank the first responders for what that did on 9/11 and in the weeks following.  There is no way a cupcake could should ever be used to celebrate 9/11.  But, maybe this cupcake could serve as a reminder of all the great things that America is, was and is still to become.

Because really… what’s greater in American than apple pie?

Let these Patriot Day Apple Pie Cupcakes serve as a beacon of light, love and joy on a solemn day and remind us of what is great in America.

My Patriot Day Apple Pie Cupcakes are a light cinnamon cupcake filled with apple pie filling and topped with a light whipped cream.  Simple, easy and so delicious.

Patriot Day Apple Pie Cupcakes | JavaCupcake.com

Thank you to all those First Responders on 9/11.  Thank you to the men and women in the military who fight to keep us free.  And to those who lost their lives…. You will NEVER be forgotten.

Greaseproof cupcake liners are from Sweets & Treats Boutique.

Apple Pie Cupcakes
 
Prep time
Cook time
 
Serves: 18 cupcakes
Ingredients
Cupcakes
  • ¾ cup milk
  • ¼ sour cream
  • 3 egg whites, room temperature
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 2 cups cake flour, sifted 3 times
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • 2½ tsp baking powder
  • ½ tsp salt
  • 1⅛ cup sugar
  • 5 Tbsp unsalted butter, soft & at room temperature
  • 4 Tbsp vegetable shortening
Apple Pie Filling
  • 3 large tart apples, cored and diced small
  • 3 Tbsp unsalted butter
  • 1 Tbsp cinnamon
  • ¼ -1/2 cup sugar (depending on the sweetness you want)
  • 1 tsp vanilla
Whipped Cream Topping
  • 2 cups cold heavy whipping cream
  • 1-2 Tbsp sugar
  • 1 tsp vanilla
Instructions
Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a small bowl , whisk together the egg whites, egg, vanilla extract, ¼ cup of the milk and sour cream. Set aside.
  3. In a large bowl, sift the cake flour three times. Add the cinnamon, nutmeg, cloves,baking powder, salt and sugar and sift two additional times.
  4. In the bowl of a stand mixer, combine the flour mixture with the butter and shortening on medium speed for about 30 seconds or until it looks finely clumped.
  5. Scrape the sides of the bowl and add the remaining ½ cup milk and mix until just combined. It will be thick. Scrape the sides of the bowl again.
  6. Add the egg mixture in three parts, mixing for 20 seconds on medium speed and scraping the sides of the bowl between each addition. NOTE: DO NOT OVER MIX the batter. You want it to be smooth with all the ingredients incorporated.
  7. Fill cupcake liners ⅔ full and bake for 17-19 minutes, rotating pan after 12 minutes. A toothpick will come out clean when they are done.
  8. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Apple Pie Filling
  1. In a frying pan on medium high heat, melt the butter. Add the diced apples and stir until coated with butter.
  2. Sprinkle over the sugar and cinnamon and stir until coated.
  3. Add the vanilla and mix to combine.
  4. Cook over medium-high heat until the apples begin to soften and their juices begin to come out, stirring often. NOTE: You want the apples to still be slightly firm, so try not to cook them too long. The sauce around the apples will also need to thicken during this time. This will take about 15 minutes, give or take 5-10 minutes.
  5. Once you've reached your desired tenderness in the apples and the sauce has thickened, remove from the heat and allow to cool completely.
Whipped Cream Topping
  1. In the bowl of your stand mixer fitted with the whisk attachment, beat the heavy cream on high speed for about 1 minute.
  2. With the mixer still running, slowly add the sugar and vanilla.
  3. Continue beating until the whipped cream is stiff.
Assembly
  1. Core the center of each cupcake out.
  2. Fill generously with the apple pie filling.
  3. Top with a swirl or dollop of whipped cream.

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.

S’mores Cupcakes

Rich chocolate cake filled with graham cracker crumble topped with whipped marshmallow frosting, Hershey’s chocolate and a dusting of graham cracker crumbs make these the most epic S’mores Cupcakes you’ll ever have!

S'mores Cupcakes - rich chocolate cake filled with graham cracker topped with whipped marshmallow frosting. Hershey's chocolate and graham cracker crumbs!  | JavaCupcake.com

It’s been almost two years since my neighbor (and now best friend!) Chasity enjoyed my cupcakes for the first time.  Two summers ago, she had an end-of-the summer BBQ in her back yard and we roasted marshmallows for s’mores.  It had been forever since I had s’mores and it inspired me to make cupcakes…  S’mores Cupcakes!

I brought those cupcakes to Chasity and they instantly became her favorite!  She still talks about them to this day!!  So, when it was time for Chasity to leave Germany and move back to the USA, she requested I make them again for her!

S'mores Cupcakes - rich chocolate cake filled with graham cracker topped with whipped marshmallow frosting. Hershey's chocolate and graham cracker crumbs!  | JavaCupcake.com

This time though, I wanted to make them a little fancier.  The first round were delicious, but they weren’t as “pretty” as I like to make my cupcakes.  I love a gorgeous swirl of frosting on top of the cupcake and I love using liners from Sweets & Treats Boutique.  So, that’s exactly what I did with these cupcakes. I just think they turned out absolutely beautiful!  Well… as beautiful as a cupcake can be!! hehe

Instead of having a graham cracker crust and a cracker on top, I decided to fill the cupcake with the same mixture that I’d use if I were making a graham cracker crust.  I packed that filling in tight so when you took a bite, the filling would be firm like a pie crust.

S'mores Cupcakes - rich chocolate cake filled with graham cracker topped with whipped marshmallow frosting. Hershey's chocolate and graham cracker crumbs!  | JavaCupcake.com

The frosting is a marshmallow frosting and a s’mores cupcake wouldn’t be complete with a Hershey’s chocolate!  So, I topped each cupcake with a chunk of that delicious Hershey’s milk chocolate and a dusting of graham cracker.

Perfect!  And… Chasity loved them! :)

One of the hardest parts of military life is saying goodbye to those friends you’ve become so close with.  So close, they’re family.  Chasity… I love you and I am so thankful for the friendship we shared!  I couldn’t have had a better neighbor, friend and now sister! <3  Good luck to you in the USA and you will be missed every day!

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S’mores Cupcakes
 
Prep time
Cook time
Total time
 
Serves: 12 cupcakes
Ingredients
Chocolate Cupcake
  • ½ cup unsalted butter
  • ¾ cup brewed coffee
  • ½ Tbsp espresso powder
  • 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
Graham Cracker Filling
  • ¾ cups graham cracker crumbs
  • 2 Tbsp unsalted butter, melted
  • 2 tsp sugar
Marshmallow Frosting
  • 1 7oz jar marshmallow fluff/creme
  • 1 cup unsalted butter, room temperature
  • 1 tsp vanilla
  • 3 cups powdered sugar
  • pinch of salt
  • 1-2 Tbsp heavy cream/milk
Garnish
  • 1 bar Hershey's chocolate
  • Reserved graham cracker crumbs
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, espresso powder, 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.
Graham Cracker Filling
  1. In a small bowl, combine graham cracker crumbs, butter and sugar. Mix together until completely incorporated.
  2. Reserve ¼ cup for garnish.
Marshmallow Frosting
  1. Cream together the butter and marshmallow fluff.
  2. Add the sugar, vanilla and salt and mix on high until combined.
  3. Add enough cream until you get your desired consistency.
  4. Beat on high for 5 minutes or until light and fluffy.
Assembly & Garnish
  1. Using an apple corer, remove the center of each cupcake.
  2. Fill each cupcake with the graham cracker filling. Pack the filling tightly into each cupcake by pressing down and adding more until the filling reaches the top.
  3. Using a Wilton 1M tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
  4. Place ½ a square of chocolate onto the top of the frosting.
  5. Sprinkle reserved graham cracker filling onto the frosting.
  6. Keep stored in an air tight container 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.

Black Forest Cupcakes

Made with an authentic recipe & German ingredients, these Black Forest Cupcakes are a delicious alternative to the traditional Schwarzwälder Kirschtorte or Black Forest Cake of Germany!

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

You can’t be in Germany without eating Black Forest Cake at least once, if not dozens of times. For almost 100 years, this cake has been a favorite of Germans and chocolate & cherry lovers around the world.

The cake gets it’s name from the region it was created in, the Black Forest and features one of the areas biggest crops. Cherries! The Schwarzwälder Kirschtorte or Black Forest Cake is made with layers of chocolate cake filled with cherries soaked in a cherry brandy (Kirschwasser) and fresh whipped cream topped with cherries and chocolate shavings.

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

There is a mandate in Germany that states that if Kirschwasser is not used in this cake, it can not be called a Black Forest Cake. In fact, most people who make Black Forest Cakes or cupcakes in the United States aren’t actually making an authentic BFC. In the USA, a basic chocolate cake, canned cherry filling and whipped cream or buttercream frosting are typically used but are a poor substitute for what should really be in a Black Forest Cake.

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

The chocolate cake in an authentic Black Forest Cake is made with egg whites, very little chocolate and no butter.   It’s not overly sweet, yet still rich, moist and full of flavor.  The filling begins with sour cherries from the Black Forest region of Germany that have been soaked in a clear cherry brandy called Kirschwasser.  And finally, the whipped cream is light, not too sweet and is garnished with chocolate shavings and a cherry.

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

A traditional cake is made in layers, but since I was transforming this recipe into a cupcake, I decided layers might not be so easy.  To assemble these cupcakes, I cored the center of each cupcake with a small serrated knife (1).  I then filled each hole in the cupcakes with the Kirschwasser soaked cherries until they were overflowing (2).  Fresh whipped cream was piped onto the top of each cupcake then then rimmed with chocolate shavings (3).  Finally, a fresh, locally grown cherry was placed on top of the whipped cream (4).

How to assemble authentic Black Forest Cupcakes | JavaCupcake.com #blackforest #germanbaking #cupcakes #recipe

I shared these cupcakes with my next door neighbor is who German and she said they were her favorite dessert I’ve shared with her so far.  And I’ve shared a lot of things!  She said the flavor and texture were exactly how they were supposed to be… not overly sweet, full of that authentic Kirshwasser and cherry flavor.  Yay! If I could impress my German friend with these, I know they’re a winner!

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com  Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

A note about the ingredients:  The only ingredients that may be hard to find are the sour cherries and Kirshwasser.  If you can’t find any of the clear liquor at your local store, try substituting a clear cherry brandy instead.  They key here is to use a clear, cherry flavored liquor to soak the cherries in.  As for the cherries themselves, DO NOT use cherry pie filling.  Try finding sour cherries that are sold in a jar in cherry juice.  You don’t want filling or any of the canned cherry pie goup on your cherries.  These are two of the biggest mistakes made when Americans replicate this recipe.

With that being said, these cupcakes are OUT OF THIS WORLD amazing and I really hope you try them!

Happy Baking!

Black Forest Cupcakes
 
Prep time
Cook time
Total time
 
Serves: 2 dozen cupcakes
Ingredients
Cupcakes
  • 8 medium egg whites
  • 200g super fine sugar
  • ¼ tsp cream of tartar
  • 200g all-purpose flour (minus 3 Tbsp)
  • 3 Tbsp dark chocolate cocoa powder
  • ½ tsp baking powder
  • 8 medium egg yolks
  • 1 Tbsp Kirschwasser
Filling
  • 680g jar of sour cherries in juice, divided
  • ⅓ cup cherry juice from the jar
  • 3 Tbsp corn starch
  • 45g super fine sugar
  • ¼ cup Kirschwasser
Topping
  • 800ml heavy whipping cream, very cold
  • 1 packet powder gelatin
  • 3 Tbsp cold water
  • 40g powdered sugar
  • 3 Tbsp Kirschwasser
  • 1 cup chocolate shavings
  • 24 fresh cherries
  • Disposable piping bag fitted with a large closed star tip
Instructions
Cupcakes
  1. Preheat oven to 350F degrees. Line 2 cupcake pans with liners.
  2. In a medium bowl, measure out 200g of flour. Remove 3 Tablespoons of flour and replace with 3 Tablespoons of the cocoa powder. Add the baking powder. Sift all three ingredients together two times. Set aside.
  3. In another medium bowl, whisk the egg yolks together with the Kirschwasser. Set aside.
  4. In the bowl of your stand mixer with the whisk attachment, whip the egg whites on medium-high speed until it begins to foam. Add the cream of tartar and continue whipping.
  5. One Tablespoon at a time, add the sugar, mixing for 10-15 seconds between each addition.
  6. Continue to whip the eggs until glossy and stiff peaks have formed.
  7. Gently add the egg yolks and flour mixture to the whipped egg whites. Fold until combined but do not overmix and deflate the batter.
  8. Fill cupcake liners at least ¾ full. The cupcakes will puff up nicely, but will slightly deflate with cooled, so you want to make sure you get them pretty full with batter.
  9. Bake for 13-15 minutes or until a toothpick comes out clean.
  10. Allow cupcakes to cool in the pan for at least 5 minutes before removing to a wire rack to cool completely. Cupcakes will feel very light and be fragile... handle with care!
Filling
  1. Drain the juice from the cherries into a bowl and set aside.
  2. Whisk together ⅓ cup of the cherry juice from the jar and the sugar in a large pan and bring to a gentle simmer.
  3. Add the corn starch and whisk until combined.
  4. Add the cherries and bring to a boil, gently stirring. Remove from the heat as soon as it begins to boil and thicken.
  5. Stir gently a few times to coat all the cherries. Pour in the Kirschwasser and stir to combine. Allow the mixture to come to room temperature and thicken.
Topping
  1. In a small sauce pan, whisk together the gelatin packet and cold water and let sit for 10 minutes. After 10 minutes, heat pan on low and whisk until gelatin is dissolved. Remove from the heat and allow to cool for a few minutes.
  2. In the bowl of your stand mixer fitted with the whisk attachment, add the cold heavy cream. Begin to whip the cream on medium high speed. NOTE: You may need a splash guard because the cream will get EVERYWHERE if you whip too fast!
  3. Once the cream begins to get fluffy, slowly add powdered sugar. Mix in the kirschwasser and gelatin.
  4. Whip the cream until stiff then fill the piping bag with the whipped cream.
Assembly
  1. Core the center of each cupcake using a knife with a serrated edge.
  2. Fill the hole generously with the cherry filling. It's okay if it comes out the top!
  3. Pipe a single swirl onto the cupcake. Sprinkle chocolate shavings onto the edges of the swirl. Pipe one large, round dollop of frosting on top of that first swirl.
  4. Garnish with a fresh cherry.
  5. Keep in refrigerator until ready to serve! They will stay fresh for 2 days!
Notes
Recipe slightly adapted from Bavarian Kitchen .