Drunken Chocolate Cupcakes

Happy Birthday Kimmie!  Today I’m helping celebrate the birthday of my sweet blog friend Kimmie of Bake Love Give with these Drunken Chocolate Cupcakes!

Drunken Chocolate Cupcakes | JavaCupcake.com

What better way to celebrate the birthday of a friend than with cupcakes… and alcohol.  These Drunken Chocolate Cupcakes are made with a chocolate liquor that adds a rich flavor to the cupcake and the chocolate buttercream.  The ultimate party cupcake!

Drunken Chocolate Cupcakes | JavaCupcake.com

I’ve been online friends with Kimmie since almost the beginning of my blogging days.  To be honest, I can’t even remember what brought us together but I do know that she has been super supportive of my blogging career and has become a great friend.  It’s been fun to watch her grow in her blog over the last years.  I’m so thrilled to be helping celebrate her birthday today!

Drunken Chocolate Cupcakes | JavaCupcake.com

Make sure to check out these other posts celebrating Kimmie’s birthday!
Happy Birthday to Me by Bake Love Give
Big’ n’ Soft Baked Dark Chocolate Donuts by Cupcake Rehab
Drunken Chocolate Cupcakes by JavaCupcake
Peanut Butter Oreo Truffles by Sarah’s Bake Studio
Raspberries & Cream Pie by Stetted
Brown Butter Crispy Rice Treats by A Less Processed Life
No Bake S’mores Cheesecake by The Seaside Baker

5.0 from 1 reviews
Drunken Chocolate Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Cuisine: American
Serves: 12 cupcakes
Ingredients
Drunken Chocolate Cupcakes
  • ½ cup unsalted butter
  • ¾ cup chocolate liquor
  • 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
Drunken Chocolate Buttercream
  • ½ cup unsalted butter, room temperature
  • 1lb powdered sugar
  • ¼ cup dark chocolate cocoa powder
  • 100g dark chocolate, melted & slightly cooled
  • ¼+ cup chocolate liquor
  • sprinkles, jimmies, anything you want for garnish!
  • pinch of salt
Instructions
Drunken 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 liquor, 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.
Drunken Chocolate Buttercream
  1. In the bowl of your stand mixer, whip the butter until smooth.
  2. Add the dark chocolate cocoa powder and mix on medium-high until combined.
  3. Pour in the melted, cool chocolate and mix until combined.
  4. Add the sugar and salt and mix until incorporated. The frosting will be very thick.
  5. Mix in the vanilla extract and chocolate liquor and mix until smooth. Scrape the sides of the bowl and mix again for 20 seconds. Add more liquor if you want a thinner, softer, loser frosting.
  6. Beat on high for 2-3 minutes, scrape the sides of the bowl and beat again for 1 more minute.
Assembly
  1. Using a large round piping tip on a piping bag, pipe a large dollop/mound of frosting onto the top of the cupcake.
  2. Press the cupcake and frosting upside down into a bowl of sprinkles until all of the frosting is covered. Use your hands to shape a dome.

Bake Bright Grease Proof Liners – See the Difference!

Why settle for cupcake liners that allow the oil and grease of your cupcakes to soak through?  Why settle for a beautiful cupcake liner that you can’t enjoy after you bake in it because the design has disappeared?  You don’t have to settle any more!

Wilton Liners vs Sweets & Treats Boutique Liners - Whose are the best?  Find out on JavaCupcake.com

I have tested hundreds of liners over the last 6 years of baking cupcakes and I have come to several conclusions.  Not all cupcake liners are made the same!  The past weekend I made my rich dark chocolate cake in Wilton cupcake liners and in Sweets & Treats Boutique liners.  I wanted to see the difference side by side and really compare the pros and cons of the two liners.

Wilton Cupcake Liners:

PRO:

  • The Wilton cupcake liners come in hundreds of colors and patterns for all holidays and occasions.
  • They are sold in almost every grocery store, craft store and baking supply store.

CON:

  • The Wilton cupcake liners are NOT grease-proof.
  • The grease/oils from the cake seep through the paper making the outside greasy and messy.
  • The color and design of the liners do not stay bright and/or visible when baking a dark color cake batter because of the oils that have seeped through the paper.Wilton Liners vs Sweets & Treats Boutique Liners - Whose are the best?  Find out on JavaCupcake.com

Sweets & Treats Boutique Cupcake Liners:

PRO:

  • The Sweets & Treats Boutique cupcake liners ARE grease-proof.
  • When baking dark colored cake, these liners keep their color and pattern with little to no oil soaking through the paper.
  • The STB liners come in a large variety of trendy patterns and colors.
  • These liners are priced reasonably for the amazing value of the product.

CON:

  • The STB liners do not come in many floral or holiday patterns.  (This is just my personal preference – although it doesn’t take away from the awesomeness of the product.  I’d just like to see some cute snowflakes at winter or eggs at Easter, etc).

THE VERDICT:

Personally,  when I purchase cupcake liners that have colors or patterns on them it’s for a reason – to coordinate with the theme of the cupcake and/or party they are for.  I hate spending money on a product that is useless.  And that’s how I feel the Wilton liners are… useless.  You can see the difference in the photo above.

The Wilton liner on the left is wet from grease and has not maintained it’s color or pattern.  However, the Sweets & Treats Boutique liner is almost completely dry and it’s color is bright!  Why would you ever want to bake your cupcake in anything other than STB after seeing this?

FULL DISCLOSURE:

I met the owner of Sweets & Treats Boutique, Shannon, online a few years ago through a fellow baking blogger and we instantly became friends.  Shannon has sent me so many of her liners over the years to try that I’m pretty much stocked for life, but let me reassure you that our friendship does not change the fact that I think her liners are better than any other on the market.

Shannon has a passion for her business and she works every day to make it better.  Shannon saw how dark my chocolate cake baked in her liners and she was determined to come up with a product even better than what she already had.  A cupcake liner that could stand up to even my chocolate cupcake recipe.  And guess what… Shannon did it.

MEET THE NEW STB LINER:

Wilton Liners vs Sweets & Treats Boutique Liners - Whose are the best?  Find out on JavaCupcake.com

The cupcake on the left is baked in a mini Wilton cupcake liner and on the right is the new and improved grease proof bake bright liner from Sweets & Treats Boutique.  ZERO grease comes through this paper leaving 100% of the color and design visible.  How amazing is that?

Don’t worry… the cupcake liners will be folded and formed when they’re ready to be sold to the public… I tested the paper out for Shannon with my chocolate cake recipe and giving her feedback on the results.  But seriously though, I’ve said it before and I’ll say it again…

Sweets  & Treats Boutique Bake Bright Grease Proof Liners time and time again prove to be the best in the industry at keeping their shape and color, even with the toughest of batters like my chocolate cake!

And one more awesome thing… all the new liners in the new #BakeBright Grease Proof liners will be made 100% in the USA! How amazing is that!?

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Try #BakeBright Liners Yourself!

And to prove to you how amazing the STB liners are, Shannon has offered a $25 Store Credit to two of readers so you can try them too!  Simply fill out the form below to be entered to WIN!

a Rafflecopter giveaway

Wilton Liners vs Sweets & Treats Boutique Liners - Whose are the best?  Find out on JavaCupcake.com

Sweets & Treats Boutique provided me with the mini cupcake liners to test but all the opinions are my own.

Chocolate Chip Banana Bread Cupcakes

Kick your banana bread up a notch by transforming them into these delicious Chocolate Chip Banana Bread Cupcakes!

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

There is not an awesome reason why I made these cupcakes.  I just had a few bananas that were super ripe and wanted to use them up.  Really, I was bored with traditional banana bread and decided to come up with a new recipe to use over ripe bananas.

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

That and I wanted to take pictures of the cupcakes next to my new silk peonies.  Which I am obsessed with this summer.  Peonies are my favorite summer flower and I love having them fresh for as long as I can during the summer.

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

Since I had these bright pink silk peonies, I knew I needed to bake whatever I was making in the pink grease proof bake bright liners from Sweets & Treats Boutique.  I mean seriously, how cute are these liners?

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

So for the cupcakes I used a basic banana bread recipe for the cake and added chocolate chips to it.  I mean seriously, everything is better with chocolate chips.  Under the cake is a cookie crust made with Nilla Wafers.  So yum.  Finally, the cupcake is topped with a dollop of cream cheese frosting and a crunchy topping.  So much nom nom nom happening in this cupcake it’s almost too much to handle!

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

So between these pretty amazing tasting cupcakes and my peonies, I managed to take 100 pictures of them.  I know, a little over board but whatever.  It makes me happy.

Enjoy!

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

Chocolate Chip Banana Bread Cupcakes
 
Prep time
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Author:
Serves: 2 dozen cupcakes
Ingredients
Crust
  • 6oz Nilla Wafers
  • 5oz melted unsalted butter
  • 3 Tbsp sugar
  • pinch of salt
Cupcakes
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla
  • 1 cup sugar
  • 3 large ripe bananas
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup milk
  • 1 cup semi-sweet chocolate chips
Frosting
  • 8oz room temperature cream cheese
  • 3-4 cups powdered sugar
  • 1 tsp vanilla
  • 1-2 Tbsp heavy cream
Topping
  • 1 cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ¼ cup sugar
  • ½ cup cold unsalted butter
  • 1 tsp ground cinnamon
Instructions
Crust
  1. Line a cupcake pan with liners.
  2. In a food processor, pulse together all the ingredients until combined.
  3. Press a tablespoon of the crust into each liner and press flat with the bottom of a glass or spoon.
Cupcakes
  1. Preheat oven to 350F degrees.
  2. In a large bowl, sift together the flour, baking powder, baking soda and salt.
  3. In another bowl whisk together the eggs, oil, vanilla and sugar until well combined.
  4. Mass the ripe bananas and add it to the wet mixture.
  5. Pour the wet mixture into the flour mixture and fold until almost all the flour is wet.
  6. Add the milk and continue to mix until combined. Do not over mix!
  7. Fold in the chocolate chips.
  8. Fill the cupcake liners almost to the top with the batter.
  9. Bake for 18-20 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes before cooling on a wire rack completely.
Frosting
  1. In the bowl of your stand mixer, cream together the sugar and cream cheese until smooth.
  2. Mix in the vanilla.
  3. Add 1-2 tbsp of cream until you get your desired consistency. Mix until combined.
  4. Using a large round tip on a piping bag, squeeze a dollop of frosting onto each cupcake.
Topping
  1. Preheat oven to 350F degrees
  2. Combine all the ingredients in a food processor and pulse until it has come together.
  3. Crumble the dough onto a baking sheet in large chunks. Bake for 10 minutes or until golden brown.
  4. Once cool to the touch, bread into smaller pieces to crumble on top of the frosting.

 

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 4 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 .

Black and White Cupcakes

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

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

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

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

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

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

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

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

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

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

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

Happy Baking!

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

Easy Strawberry Lemon Cupcakes

Need a quick cupcake that is not only delicious, but will impress? Try these Easy Strawberry Lemon Cupcakes made with box cake mix, strawberry jam and a simple frosting recipe! Perfect for Spring!

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

Tonight is my first Troop FRG Meeting as the FRG Leader.  Though out the deployment we had Squadron meetings which I was just an attendee… not running.  So it’s a big night for me!  If you’re not farmiliar with the FRG, it stands for Family Readiness Group.  Basically, the FRG supports the families of the soldiers in the unit.  We provide support in many ways from providing community information and unit information to hosting social events and fundraisers.  We also provide resources for spouses, children and parents of our soldiers.

The picture below was taken earlier this week at the 2/2 CR Volunteer Recognition Reception where all of the lovely ladies here (including me!) were recognized for their service to the unit during our recent deployment. A fabulous group of women doing all kinds of amazing things for the soldiers and their families.  A true honor to be able to know & serve with them.

Fox Troop, 2/2 CR FRG Volunteers 2013-2014

I’ve been the FRG Leader in every unit that Dave has been in since we’ve been married and the first meeting is always a big deal for me.  It’s my introduction to the soldiers and their families and I always like to make a great impression with them! What better way to make a good impress than with cupcakes?

I didn’t want to spend hours on a difficult recipe, so I used a box cake mix for the cupcakes (can’t get much easier than that!), a jar of my favorite strawberry jam for the filling and whipped up a lemon frosting that required little work to make!

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

What makes a simple-to-bake cupcake impressive?  Presentation! To make these Strawberry Lemon Cupcakes special, I used yellow quarterfoil grease-proof liners from Sweets & Treats Boutiqe to bake the cupcakes in.  This created a super cute base for the cupcakes, plus it set the color theme for the cupcakes!

Next, I used a Wilton 1M piping tip to pipe the frosting onto the cupcake.  This is my favorite way to decorate the cupcakes with little work but great impact!  Perfect swirls every time with this piping tip. Finally, I sprinkled the top of the cupcakes with sugar balls in yellow.

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

A little bit of work creates a super delicious cupcake!  I’m sure everyone at the meeting will enjoy these tonight!

Happy Baking!

Easy Strawberry Lemon Cupcakes
 
Prep time
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Serves: 2 dozen cupcakes
Ingredients
Cupcakes
  • 1 box Vanilla/White Cake Mix + ingredients on box
Filling
  • 1 jar of your favorite strawberry jam
Lemon Frosting
  • 1 cup unsalted butter, soft
  • 2lbs powdered sugar
  • ½ cup heavy cream (plus up to ¼ cup more)
  • 1 Tbsp lemon extract
  • pinch of salt
  • 2-3 drops Wilton yellow food gel coloring
  • yellow sugar candies, for garnish
Instructions
Cupcakes
  1. Prepare the cake batter as instructed on the box. Bake as cupcakes according to the box directions.
  2. Cool completely before filling & frosting.
Filling
  1. Core cooled cupcakes & fill with your favorite strawberry jam.
Lemon Frosting
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add half the powdered sugar and mix until incorporated.
  3. Mix in the lemon extract and half the heavy cream and beat until smooth.
  4. Add the remaining powdered sugar and salt and mix until incorporated.
  5. Beat on high for 30 seconds.
  6. Add the rest of the heavy cream, food gel coloring and beat for 2-3 minutes or until the frosting is light and fluffy. Add more heavy cream if you want a thinner, softer frosting.
  7. Using a Wilton 1M tip attached to a piping bag, fill the bag with frosting then pipe swirls of frosting onto each filled cupcake. Top with yellow sugar candies for garnish.

Raspberry Mojito Cupcakes

Tart lime caked filled with rum infused raspberry filling topped with fresh mint buttercream make these Raspberry Mojito Cupcakes the perfect treat! Raspberry Mojito Cupcakes | JavaCupcake.com My neighbors are getting ready to move back to the USA are downsizing a lot of their stuff before they leave… including their alcohol supply.  SCORE for us! They gave us a giant bottle of Bacardi rum and over the weekend, my husband made his favorite drink with the rum… Mojitos! Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.comI’m not sure how he came across the recipe for raspberry mojitos, but while we were cooking dinner last night, Dave hands me one (get the recipe here!).  Oh. Em. Gee it was delicious! And it got me to thinking!  I bet I could transform these flavors into a cupcake! Lime, raspberry, mint and rum.  That’s too easy!  Plus, I have’t been posting too many cupcakes on my blog and I was about due for a new recipe. Raspberry Mojito Cupcakes | JavaCupcake.comSo… the idea for a these Raspberry Mojito Cupcakes was born! The cake is packed full of lime flavor including sugar that was infused with oils of lime zest and freshly squeezed lime juice.  The raspberry filling was made with rum and reduced over heat to cook off all the alcohol. Topping the cupcake is a mint buttercream which is whipped to airy perfection.  The entire cupcake is topped with a fresh mint sprig and a whole raspberry. Raspberry Mojito Cupcakes | JavaCupcake.comCupcake Awesomeness! If you’re worried about the alcohol content in these cupcakes, don’t be.  There is a very small amount of rum in the raspberry filling and it should all cook off when you make it.  So if you wanted to make these cupcakes for a family friendly party… no worries!  The flavor of rum is subtle by design! Raspberry Mojito Cupcakes | JavaCupcake.com Before I even had a chance to take pictures of these cupcakes, my husband was scheming to get his hands on them!  They’re pretty darn delicious. Seriously delicious.  Like, I couldn’t just eat one, delicious.  Like, I’d probably eat a dozen of them myself if I didn’t need to fit into a ball gown this weekend! hehe Raspberry Mojito Cupcakes | JavaCupcake.com

Happy Baking!

Sweets & Treats BoutiqueLove the liners on my cupcakes?  They’re grease-proof liners from Sweets & Treats Boutique.  These are my new favorite pattern, quarterfoil! Make sure to stop by Sweets & Treats Boutique and pick up a pack for yourself!

PS… Check back on Thursday for the recipe for the inspiration for these cupcakes, the Raspberry Mojito!

Raspberry Mojito Cupcakes
 
Prep time
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Total time
 
Serves: 16-18 cupcakes
Ingredients
Lime Cupcakes
  • 1¾ cup cake flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1¼ cup sugar
  • zest of 2 limes
  • ½ cup cold unsalted butter, cubed
  • 2 large eggs, room temperature
  • 3 Tbsp fresh squeezed lime juice
  • ¾ cup buttermilk
  • Wilton Leaf Green Gel Food Coloring
Rum Raspberry Filling
  • 2 cups fresh raspberries
  • 3 Tbsp white rum (I used Bacardi)
  • 1 Tbsp Chambord raspberry liquor (optional)
  • ¼ cup sugar
  • pinch of salt
Whipped Mint Frosting
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening (I used Crisco)
  • 1lb powdered sugar
  • 1 tsp mint extract
  • ½ cup heavy whipping cream
  • pinch of salt
  • mint sprigs (enough to top each cupcake)
  • fresh raspberries (enough to top each cupcake)
Instructions
Lime Cupcakes
  1. Get out your eggs and buttermilk to bring to room temperature 30 minutes before you begin.
  2. Preheat your oven to 350F degrees and line your cupcake pan with liners.
  3. Zest the 2 limes into a small prep bowl and pour the sugar over it. Using the back of a rubber spatula, press the sugar into the lime zest until the sugar has become fluffy and fragrant. This process should take 2-3 minutes.
  4. In a medium prep bowl, whisk together the flour, baking soda, baking powder and salt.
  5. In the bowl of your stand mixer fitted with the paddle attachment, beat the cold, cubed butter on high until smooth.
  6. Add the lime sugar and beat until incorporated, about 1-2 minutes. NOTE: The butter and sugar will not become light and fluffy because of the oils in the lime.
  7. One at a time, add the eggs and mix on medium-high for 30 seconds after each addition making sure to scrape the sides and the bottom of the bowl to ensure everything is incorporated.
  8. Add the lime juice and mix in. NOTE: The mixture will look curdled, but don't worry... this is normal.
  9. Using a toothpick, add a small dollop of the gel coloring and mix until the color is uniform. Scape the bowl down to make sure all the batter has been dyed.
  10. In three parts, add the flour with the mixer on low speed. Between each addition of flour, add half the buttermilk. After the last amount of flour has been added, turn the mixer off and scrape the sides and bottom of the bowl and fold in the remaining flour. Turn the mixer back on to medium-high speed for 10 seconds. DO NOT OVERMIX!
  11. Fill cupcake liners ⅔ full with batter.
  12. Bake for 18-20 minutes or until a toothpick comes out clean.
  13. Cool cupcakes in pan for at least 5 minutes before removing to a wire rack to cool completely.
Rum Raspberry Filling
  1. While the cupcakes are cooling, prepare the raspberry rum filling.
  2. In a medium frying pan, stir together the raspberries, sugar, rum, Chambord (optional) and salt over medium high heat.
  3. Cook until the berries break down completely and the mixture begins to bubble, stirring constantly.
  4. Reduce heat to medium and continue to cook until the mixture has reduced by about ⅓-1/2 and has become thicker. Stir constantly during this process.
  5. Pour mixture into a glass bowl and set aside to cool. To speed up the cooling process, place the bowl in the refrigerator.
Whipped Mint Buttercream
  1. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and shortening.
  2. Add the powdered sugar mix on medium for about 30 seconds. Add half the heavy cream and beat on medium high until smooth.
  3. Scrape the sides and bottom of the bowl and then mix in the mint extract and salt.
  4. Add the remaining heavy cream and beat on high for 3-4 minutes until smooth and fluffy.
Assembly
  1. Core the center of each cupcake using and apple corer.
  2. Fill the hole with raspberry filling, pressing the filling down to the bottom of the cupcake. Fill the hole with enough filling so that it is flush with the top of the cupcake.
  3. Fill a piping bag fitted with a round piping tip with the buttercream.
  4. Pipe a swirl of buttercream onto each cupcake.
  5. Garnish with a mint sprig and fresh raspberry.
  6. Serve immediately.