{Tutorial} Neapolitan Layer Cake

May 13, 2013 by 7 Comments

Neapolitian Cake by JavaCupcake.comOoooooooooooh I’ve been in a funk.  A baking fun.  Last week I make a double chocolate layer cake but since then… nothing.  I haven’t even been motivated to make rice krispy treats.  (I have 4 boxes of Rice Krispies – thank you WIC.)  So today, I opened up my baking cookbooks, browsed Pinterest and checked out a few of my favorite blogs.  One of the themes I saw running across all of them – Neapolitian.  Chocolate, Strawberry and Vanilla together to make one delicious dessert.  So, with Mother’s Day this past weekend, I decided that I’d make a Mother’s Day Neapolitan Layer Cake to celebrate.

Mother's Day Neapolitian Cake by JavaCupcake.com

My mom passed away 3 years ago… so she was definitely on my mind as I was making this cake.  Especially when it was time to sit down and enjoy a slice.  I’m certain she would have enjoyed this cake with a big glass of milk!  Three layers of decadent cake filled with chocolate and strawberry frosting and topped with vanilla buttercream.  Eat bite has a unique flavor…. it’s like a party in your mouth with every bite!

Neapolitian Cake by JavaCupcake.com

What really inspired me to make this particular cake was one of my most favorite bloggers, Amanda of i am baker with her Neapolitan Rose Cake.  I’ve used her tutorials to make a rose cake before, but this one was going to be different.  I was going to make the neapolitan cake, but I wasn’t going to do roses.  Instead, I’d just smooth out the three flavors of frosting over the three different layers of cake.  But still, that’s a lot of work! I had a feeling thought it was going to be so worth it in the end.  And ya know what… all the hard work was TOTALLY worth it in the end because this cake was delicious!

So, instead of posting detailed recipes for this cake, I decided to write a tutorial on how to assemble and make this cake.  I’ve posted the chocolate and vanilla cake recipes several times before, but tried a new strawberry recipe… I’ve linked to all of them below.  You’ll also see what supplies you need to make this cake and a detailed tutorial to assemble it.

Enjoy!

{Tutorial} Neapolitan Layer Cake

For the chocolate cake:

I used THIS RECIPE for the chocolate cake. It actually makes too much batter… so when you prepare it, measure out a dozen cupcakes first and then pour the rest in your 9-inch round cake pan. Bake as directed in the recipe.

For the chocolate frosting:

I used my basic chocolate buttercream recipe, found HERE. You’ll probably use ALL of this for the cake, so you might want to make extra to frost the extra cupcakes.

For the strawberry cake:

I tried a new recipe for this cake and I think it turned out amazing!  Thanks to the blog, I made that! for the recipe!

For the strawberry frosting:

I took my basic vanilla buttercream recipe and substituted about 1/4 cup strawberry puree (that I had reserved from the cake recipe) for the cream. I also added 1 tsp strawberry extract instead of vanilla extract. It was super yummy!

For the vanilla cake & frosting:

I used a whole batch of batter using my favorite vanilla cupcake recipe. It made a very tall cake & I trimmed off a lot of extra cake. So next time, I’d scoop out 6 cupcakes first, then pour the rest into the pan to bake. I also used this same recipe for the vanilla frosting, but I doubled it.

Neapolitan Cake by JavaCupcake.com

Supplies needed to assemble the cake:

-Cake layers and frosting
-Offset spatula
-Wax paper
-Cake stand or cake turn table
-Paper towels
-1 cup measuring cup
-Spatula/scraper

Assembling the Neapolitan Cake:

  • Trim the three cake layers so they are the same height.  
  • Place a piece of wax paper on your cake turn table and place the chocolate layer with the trimmed side up.
  • Place 2 cups of chocolate frosting on to the first layer and spread evenly over the top.
  • Set the strawberry layer, trimmed side up, on to the chocolate frosting and gently press down.
  • Place 2 cups of strawberry frosting onto the top and spread evenly.
  • Place the finally vanilla layer, trimmed side DOWN, onto the strawberry frosting and gently press down.
  • Crumb coat each layer of cake with the coordinating frosting and place in the freezer for 20 minutes.
  • Once the cake has set – begin frosting the outside of the cake starting with the chocolate on the bottom and working your way up to the top with the vanilla.  Use 2 cups of vanilla frosting on the top layer of the cake. If you need an idea of how to apply the frosting, check out my Ombre Cake Tutorial – see steps 3-6 for how to apply the frosting in layers on the side of the cake.
  • Make sure to clean off your spatula often with the paper towels. Mixing flavors at the seams will result in smears of color onto the wrong layers.
  • Using your offset spatula, do your best to smooth the sides of the cake without smudging the colors together.  This process takes a steady hand and a lot of time.  GO SLOW.  Unlike the ombre cake, you don’t want the colors to collide together to create the gradual change of colors… you want three distinct color layers – but still want a smooth, finished look.
  • To transfer the cake to your cake plate, gently and carefully pull the wax paper and cake off the edge of the cake turn table.  Place your hand under the cake as your peel away the wax paper and pull the cake completely off the stand.  Transfer the cake to the cake stand and use any additional chocolate frosting you have to touch up the bottom edges.
Filed Under: cake, cakes, chocolate, chocolate cake, chocolate frosting, family, frosting and icing, fruit, fruit filled cake, layer cake, life, recipes, strawberry cake, strawberry frosting, vanilla cake, vanilla frosting

Almost as good as Mom’s –
Double Chocolate Layer Cake

April 30, 2013 by 8 Comments

Almost as good as Mom's - Double Chocolate Layer Cake by JavaCupcake.com

When I want to bake but I’m not quite sure what to make I usually tend to make something that I’m craving.  Today – chocolate cake.  I am IN LOVE with my chocolate cake recipe.   It’s decadent, rich – but light and moist.  All things I love in a great cake!

I am pairing my favorite chocolate cake with a creamy whipped dark chocolate buttercream.  It’s a very simple recipe, but it’s so stinkin’ delicious that I’m pretty certain I may consume half the cake myself!

Mostly though, I love this cake because of the memories it brings me.  Growing up, I would request a chocolate cake with chocolate frosting every year for my birthday.  My mom, without fail, would make it for me… from scratch and with love every time.   Our birthdays were only 2 days apart, so we always shared a birthday cake.  I don’t know if she loved this cake as much as I did, because she never asked for anything different… or maybe she was just being a good mom and letting me have what I wanted.  Either way… nothing could ever beat her chocolate cake.  Not even this recipe.

My mom passed away a few years ago… but, every time I make a chocolate cake with chocolate frosting I am reminded of her and how we shared this cake on our birthdays.

Enjoy!

Almost as good as Mom's - Double Chocolate Layer Cake by JavaCupcake.com

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Almost as good as Mom's - Double Chocolate Layer Cake

Cook Time: 25 minutes

Total Time: 3 hours

Yield: 1 2-layer 9-inch cake

Ingredients

    Dark Chocolate Cake
    Chocolate Cake
  • 1 cup unsalted butter (2 sticks)
  • 1 1/2 cups brewed coffee
  • 1 Tbsp espresso powder
  • 1 Tbsp vanilla
  • 3/4 cup dark chocolate cocoa powder
  • 2/3 cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
    • Whipped Chocolate Frosting
  • 1 1/2 cups unsalted butter, room temperature
  • 3/4 cup dark chocolate cocoa powder (I used Hershey's)
  • 5 1/2 cups powdered sugar
  • 1 Tbsp vanilla extract
  • 1/8 tsp salt
  • 1/4 cup + 3-4 Tbsp heavy whipping cream
  • chocolate shavings (garnish)

Instructions

    Dark Chocolate Cake
  1. Preheat oven to 350 F degrees. Grease, line with parchment paper and flour 2 9-inch cake pans.
  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. Divide the batter evenly into the 2 prepared pans. Each pan should get 3 cups of batter.
  7. Bake 26-28 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing from the pans to cool on a wire rack.
  8. Once the cakes have cooled, but are still warm, use a cake leveler to cut off the round mound on the top of the cake. Make sure both layers are the same height.
    9. Whipped Chocolate Frosting
  9. In the bowl of your stand mixer, whip the butter until smooth.
  10. Add the dark chocolate cocoa powder and mix on medium-high until combined.
  11. Add the sugar and salt and mix until incorporated. The frosting will be very thick.
  12. Mix in the vanilla extract and 1/4 cup of heavy whipping cream and mix until smooth. Scrape the sides of the bowl and mix again for 20 seconds.
  13. Add 3-4 Tbsp more of heavy cream until you have reached your desired consistency. Scrape the sides of the bowl and whip on high for 3-4 minutes.
    14. Assembly
  14. Place a piece of wax paper on your rotating cake prep stand and place the flattest side of one layer on it. Spread a thick layer of frosting on the top of this layer of cake.
  15. Place the second layer, flat side UP, on top of the frosting.
  16. Crumb coat the entire cake. (A crumb coat is a very thin layer of frosting that seals in the crumbs.) Place cake in the freezer for about 10 minutes.
  17. Spread a 1/2 inch layer of frosting on the top and side of the cake. Using an offset spatula, smooth out the sides.
  18. Spread an even layer of chocolate shavings on the top of the cake. Place cake back in freezer for 10-15 minutes.
  19. Gently slide the cake off the wax paper and place it onto your cake stand.
  20. Press remaining chocolate shavings onto the bottom edge of the cake closets to the cake stand.
  21. Serve with a giant glass of milk and a big scoop of vanilla ice cream!
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Basic Chocolate Buttercream

March 20, 2013 by 4 Comments

Basic Chocolate Buttercream by JavaCupcake.com

I needed my recipe for basic chocolate buttercream today and as I went to look for it on my blog, I realized I haven’t dedicated a post just to this frosting!  I didn’t feel like digging through all the recipes to find it, so I made it from memory and decided I needed to share it here with you!

This recipe is so super easy to  make, you’d think it took a long time when you taste it though!  The ingredients are basic, yet very specific. I use a dark chocolate cocoa powder, heavy cream and a pinch of salt.  These three ingredients (versus regular cocoa powder, milk and no salt) really take this buttercream to the next level.

I’ve used this recipe for cakes, cookies, cupcakes… anything really! It’s so yum!

Enjoy

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Basic Chocolate Buttercream

Yield: Enough to frost 12+ cupcakes

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup Hershey's dark chocolate cocoa powder, sifted
  • 3 cups powdered sugar, sifted
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • pinch of salt

Instructions

  1. In the bowl of your stand mixer, whip the butter on high until smooth.
  2. While that is whipping, sift together the cocoa powder and powdered sugar.
  3. Add the salt, sugar and cocoa to the butter and mix on low-medium until incorporated.
  4. Add the vanilla and half the heavy cream. Whip until smooth.
  5. Scrape the sides of the bowl.
  6. Add the remaining cream slowly until you reach your desired thickness. You may or may not use all the cream.
  7. Whip on high for 3-4 minutes. Frosting will lighten in color and become fluffy.
  8. Store in airtight container in the refrigerator for up to a week. Bring back to room temperature again before using.
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Chocolate Mint “Frango” Cupcakes

January 3, 2013 by 6 Comments

Mint Chocolate Frango Cupcakes by JavaCupcake

During the holiday season, my parents would take me and my brother and sister to Frederick and Nelson to get our picture taken with Santa.  While we were there, Mom and Dad would pick up a couple boxes of Frango chocolates, the mint ones.  If we were good with Santa,  we’d get to have a few of these super yummy chocolates on the drive home.  Of course, we were always good and always got to get a chocolate treat!

Now, Frederick and Nelson has long closed and when I’m in Seattle, I take my kids to Nordstrom to see Santa.  BUT… the chocolates can be found at Macy’s! My dad surprised me with two boxes of chocolates in a care package yesterday! I was so excited to see them!

Mint Chocolate Frango Cupcakes by JavaCupcake

These chocolates are bite size… perfect for popping one in your mouth when you want a hit of smooth, creamy mint chocolate goodness.  Seriously, they are one of my favorites.  I wondered though, could I melt down these chocolates and put them in a cupcake?

So this morning, I did just that!  I took one of my most favorite recipes for chocolate cake and adapted it to include the Frango Mint Chocolates! YUM!  Since I’ve done a chocolate mint cupcake before that was topped with a green mint buttercream, I wanted to do something different with these and top them with a chocolate frosting that had more of the Frangos melted and added to the butter and sugar.  Soooooo good.

I’m sure if you can’t find any of these chocolates, you could just a good bar of your favorite mint chocolate.  I’m pretty certain Lindt has a 4oz bar that would be perfect!

See those pretty green liners I’m using? I was given those by Shannon Harvey, owner of Sweets & Treats Boutique to test out! Sweets & Treats makes greaseproof liners that are supposed to stand up to the discoloration that often happens when baking cupcakes, especially chocolate and other dark colored cake. Shannon sent me 4 sleeves of liners in all kinds of patterns and colors.  For these cupcakes, I chose the solid green liners to bring out the mint aspect of the cupcake.  Since I was baking chocolate cupcakes, I wasn’t too sure how much color these liners would hold… but, I was happily surprised!  They held their color really well and stuck to the cupcake nicely!  Especially with this dark cake, I was happy that I could still see a lot of green in these liners!  I would definitely use them again!  Thanks Shannon for sending them to me!

Enjoy!

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Chocolate Mint “Frango” Cupcakes

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 2 hours

Yield: 12-15 cupcakes

Rich chocolate mint cupcake made with Mint Chocolate Frangos!

Ingredients

    Chocolate Mint "Frango" Cupcakes
  • 4oz Frango Mint Chocolates (about 14 pieces), roughly chopped
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup brewed coffee
  • 2 tsp vanilla extract
  • 1 tsp mint extract
  • 1/4 cup dark chocolate cocoa powder
  • 1/3 cup sour cream
  • 1 egg
  • 1 cup sugar
  • 1 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
    • Chocolate Mint Buttercream
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup shortening
  • 1/3 heaping cup dark chocolate cocoa powder
  • 1 lb powdered sugar
  • 1 tsp mint extract
  • 1/4 cup heavy cream
  • 1/8 tsp salt
  • 12-15 Frango Mint Chocolates
  • chocolate jimmies
  • green sugar crystals

Instructions

    Chocolate Mint "Frango" Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, sift together the flour, sugar, baking soda and salt.
  3. In a medium bowl, whisk together the egg, sour cream, and the vanilla & mint extracts.
  4. Using a double boiler, melt together the Frango chopped chocolates and butter.
  5. Once the chocolate is smooth, whisk in the cocoa powder and brewed coffee completely incorporated.
  6. Slowly, add a few tablespoons of the hot chocolate mixture to the sour cream/egg and whisk until combined. This is going to temper the egg so it doesn't cook. Add the remaining chocolate and whisk until smooth.
  7. Make a well in the flour mixture and pour in the chocolate. Mix with the whisk until just combined. Do not over mix.
  8. Pour into cupcake liners 3/4 full.
  9. Bake for 17-19 minutes or until a toothpick comes out clean.
  10. Let cool in pan for 5 minutes before removing to a wire rack to cool completely before frosting.
    11. Chocolate Mint Buttercream
  11. Cream together the salt and shortening.
  12. Add the cocoa powder and powdered sugar and mix until incorporated.
  13. Add the extracts and mix to combine. The mixture will be clumpy at this point.
  14. Add enough cream until you reach the consistency of frosting you desire.
  15. Beat on high for 4-5 minutes or until the frosting lightens in color and becomes light and fluffy.
  16. Using a star tip, frost each cupcake. Top with chocolate jimmies, green sugar crystals and a Chocolate Mint Frango.
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Filed Under: candy cupcakes, chocolate, chocolate cupcakes, chocolate frosting, cupcake recipes, cupcake reviews, dark chocolate, frosting and icing, mint cupcakes, mint frosting, recipes

Dark Chocolate Pumpkin Spice Cupcakes and an Owl Tutorial

October 5, 2012 by 4 Comments

The winds are blowing, the leaves are rustling around the streets and the rain is falling from the grey skies.  Fall is upon us here in Bavaria!

And what is better for Fall than another pumpkin recipe! This cupcake is a one bowl batter that tastes just like pumpkin pie! Because I wanted to decorate these with owls, I had to top them with a chocolate frosting.  Instead of my favorite chocolate fudge frosting that calls for melted butter and baking chocolate, I used a basic chocolate buttercream which used cocoa powder.  I needed something that I could easily pipe and spread and my chocolate fudge recipe can get a bit thick.  This buttercream worked perfectly!

I know these cute owls on top have been floating around the internet, but I just had to give them a try!  Especially since I kind of have this fascination with owls.  (Our son Matthew, now 7 months old, well his baby theme is owls!) Below the recipe, you’ll find a full tutorial on how I made them!

Enjoy!

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Dark Chocolate Pumpkin Spice Cupcakes

51

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 2 hours

Yield: 12-16 cupcakes

Cupcakes that taste like pumpkin pie topped with a spicy chocolate buttercream! Nothing better!

Ingredients

    Pumpkin Spice Cupcakes
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar, packed
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup pumpkin puree
  • 1/3 cup milk
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp nutmeg
    • Dark Chocolate Cinnamon Frosting
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup Hershey's Dark Chocolate cocoa
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1lb powdered sugar, sifted
  • 1/2 cup heavy cream
  • pinch of salt

Instructions

    Pumpkin Spice Cupcakes
  1. Preheat oven to 350 F degrees and line cupcake pan with liners.
  2. In a medium bowl, melt the butter in your microwave.
  3. Whisk in the sugars, eggs, vanilla and pumpkin puree.
  4. Sift the dry ingredients onto the pumpkin mixture and whisk until just combined. It will still be lumpy at this point.
  5. Add the milk and whisk until smooth.
  6. Fill cupcake liners 3/4 full. NOTE: Don't be afraid to fill these liners full! These cupcakes do better with more batter in the cups and puff up nicely!
  7. Bake 16-18 minutes or until a toothpick comes out clean.
  8. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
    9. Dark Chocolate Cinnamon Frosting
  9. Cream together the butter, cocoa, cinnamon and vanilla.
  10. One cup at a time, add the sugar and beat on high until smooth.
  11. With the mixer on low, slowly add the heavy cream until you reach your desired consistency. NOTE: If you're just going to basically frost your cupcakes, you'll want the frosting stiff enough to pipe onto your cupcakes. If you're making the owls, make it a little looser so that you can easily decorate your owls.
  12. Mix on high for 4-5 minutes or until fluffy.
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Owl Cupcake Tutorial

Supplies:

  • 1 package OREO cookies
  • 1 box Junior Mints candy
  • 1 box Reese’s Pieces candy
  • Frosting (recipe above)
  • Spatula or knife

Directions:

  1. Prepare the OREO cookies by separating one cookie layer from the cream center, leaving the center in tact.
  2. Pipe a drop of frosting onto each cream center and place a Junior Mint candy on top.  This will create the eyes for the owl.
  3. Separate out the orange Reese’s Pieces candies and set aside.
  4. Using the spatula or knife, frost cupcake creating a flat surface.  At the top of the cupcake, make two little points with the frosting for the owl ears.
  5. Place two eyes on the cupcake, making sure to leave room for the beak and not to cover the ears.
  6. Place an orange candy under and between the eyes for the beak.

 

Filed Under: buttercream, chocolate, chocolate frosting, cupcake recipes, dark chocolate, frosting and icing, halloween, holiday, pumpkin, pumpkin cupcakes, recipes, seasonal, spiced

The Best Chocolate Cake You’ll Ever Eat

September 27, 2012 by 20 Comments

Or… at least the best chocolate cake I’ll ever eat!!!

I crave my chocolate cake.  I mean, I think about it every day.   Dream about it.  Drool about it.  Everyone who ever needs a cake recipe, I tell them to use this one.  It’s by far the BEST chocolate cake I’ve ever made.  The best part of it… it’s so incredibly simple to make.  It takes just a few minutes to put together and you don’t even need a mixer.  Two bowls, sauce pan and a whisk.

I’ve made this recipe so many times that I have it memorized.  Which is saying a lot for me because I don’t have ANY other recipes of mine memorized.  I always have to bring the tablet to the kitchen and look up the recipe on my blog.

Because this cake is just for me… I’m not decorating it fancy or doing anything special with it.  I am just baking it in a 9×13 pan and frosting it with my favorite chocolate fudge frosting (recipe from my Mamma) and garnishing with simple sprinkles.  I’m pretty sure my daughter and I will finish off a big slice tonight with a giant glass of milk and the rest will be gone by the weekend.  Hmmm, maybe I’ll even invite my neighbors over for a slice.  Maybe not.

This cake… this is the cake that you make when you want chocolate.  When you just need a fix of that rich decadence that is chocolate but you don’t want a candy bar or cookies and you definitely don’t want to spend 100 hours in the kitchen making something.  This is the chocolate cake you make when you know you want to eat it straight from the pan with a fork.

This is…

The Best Chocolate Cake You’ll Ever Eat!

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The Best Chocolate Cake You’ll Ever Eat

51

Total Time: 2 hours, 30 minutes

Yield: 1 9x13 cake

In my world, a quarter of the cake! hehe

The moist delicious chocolate cake you'll ever eat!

Ingredients

    Chocolate Cake
  • 1/2 cup unsalted butter
  • 3/4 cup strong brewed coffee
  • 1/2 cup dark chocolate cocoa powder
  • 1 tsp vanilla extract
  • 1 Tbsp espresso powder
  • 1 cup flour
  • 1 cup sugar
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1/2 cup sour cream
    • Chocolate Fudge Frosting
  • ½ cup unsalted butter, room temperature
  • 4 1oz squares baking chocolate
  • 1 lb sifted powdered sugar
  • 1 tsp vanilla
  • ½ cup whipping cream

Instructions

    Chocolate Cake
  1. Preheat oven to 350 F degrees. Grease and flour 9x13 pan. I also lined mine with parchment paper.
  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. Pour the batter into the prepared baking pan.
  7. Bake 18-20 minutes or until a toothpick comes out clean. Cool in pan completely before frosting.
    8. Chocolate Fudge Frosting
  8. Once the cake has cooled completely, prepare the frosting.
  9. Sift sugar into the bowl of an electric mixer with a paddle attachment.
  10. In a double boiler, melt the butter and chocolate together. Stir in the vanilla.
  11. With the mixer on low, slowly pour the chocolate into the powdered sugar. The frosting will be very thick and hard to mix.
  12. Add the whipping cream and beat until smooth. You may not need all the whipping cream, so add it slowly.
  13. As the frosting cools it will thicken so spread over cooled cake immediately.
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Chocolate Nutter Butter Cupcakes

September 21, 2012 by 7 Comments

I wasn’t going to write up a blog post for these cupcakes, but they came out really awesome looking, so here it is.  I had a request for my Tagalong Cucpakes, which was easy enough… but because Girl Scout cookies aren’t exactly in season right now, I wanted to top the cupcakes with another cookie, equally as delicious as a Tagalong.  I thought that Keebler made a cookie that was similar to the Tagalong, but of course the commissary here in Germany didn’t sell them.   So while paroozing the cookie isle at the store, I came across the Nutter Butters and thought they would be perfect!

I decided to jazz them up a bit (Wait, how old am I? Did I just say “jazz them up?” hahaha) by dipping them in chocolate and nuts.  I thought that made for a very dramatic effect on the top of these cupcakes!

I used the same recipe for the Nutter Butter cupcakes that I used for the Tagalong cupcakes… so you can find that recipe HERE.  I did make a few changes though…

  • I used 1 1/2 sticks of butter in the chocolate buttercream instead of just 1 stick.
  • I used Hershey’s Special Dark chocolate cocoa powder in the buttercream instead of regular chocolate and cut it back to about 1/2 a cup.
  • Not only did I fill all the cupcakes, but I piped a layer of peanut butter on top of every cupcake before frosting with the chocolate buttercream.
  • Topped each cupcake with a Nutter Butter cookie dipped in melted chocolate and chopped nuts.

Filed Under: buttercream, chocolate, chocolate frosting, cookie cupcakes, cookie cupcakes, cupcake recipes, dark chocolate, filled cupcakes, frosting and icing, peanut butter, peanut butter frosting, recipes

Mocha Mocha Cupcakes

February 8, 2012 by 20 Comments

I had an order for a client today for some decadent Mocha cupcakes.  Mmmm coffee and chocolate… you really can’t go wrong with that combo. I decided that I would take my new favorite chocolate recipe that normally calls for the use of a Guinness beer and sub that for brewed coffee to create more of a mocha flavor.  I then topped the cupcake with a basic chocolate buttercream but threw in a little bit of cream cheese for some extra tang and smoothness. Really though, this recipe for chocolate cupcakes I’m finding to be very versatile and it creates a moist, dense cupcake… every time! So although this post is short and sweet…  these Mocha Mocha cupcakes are FULL of flavor!  YUM!

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Mocha Mocha Cupcakes

51

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 1 hour, 15 minutes

Yield: 2 dozen cupcakes

Ingredients

  • 1 cup unsalted butter
  • 1 1/4 cup strong brewed coffee
  • 3/4 cup unsweetened cocoa powder
  • 2 tbsp espresso powder (HEAPING tbsps!)
  • 2 eggs
  • 2/3 cup buttermilk (if you don’t have buttermilk, add 1tbsp of vinegar or lemon juice to 1 cup of milk and let sit for 5 minutes)
  • 2 cups flour
  • 2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt

Instructions

  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
  3. In a medium sauce pan over medium-high, heat and whisk the butter and brewed coffee together until the butter has melted.
  4. Whisk in the cocoa powder and espresso powder and heat until simmering. You want the mixture to thicken, but not boil. Remove from heat and cool slightly.
  5. While the chocolate/butter mix is heating/cooling, in a large bowl, whisk together the eggs and milk.
  6. SLOWLY pour the chocolate mix into the egg mix, whisking constantly. NOTE: Add only a couple tbsp to temper the eggs. You don’t want to add so much hot liquid too quickly, it will cook the eggs. Scrape the sides of the bowl to make sure everything is incorporated.
  7. Whisk the flour/sugar into the wet mixture in two parts. Whisk about 50 strokes.
  8. Fill cupcake liners 2/3 with batter.
  9. Bake 18-19 minutes or until a toothpick comes out clean. Rotate pan after 12 minutes.
  10. Let cupcakes cool in pan for 4-5 minutes before removing to a wire rack to cool completely.
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Mocha Mocha Buttercream

51

Prep Time: 5 minutes

Total Time: 20 minutes

Yield: Enough to frost 2 dozen cupcakes

Ingredients

  • 1 cup unsalted butter, room temperature
  • 4oz cream cheese, room temperature
  • 1/2 cup unsweetened cocoa powder
  • 2 tbsp espresso powder mixed with 2 tbsp warm whipping/heavy cream
  • 2lbs powdered sugar
  • 1/4 cup whipping/heavy cream
  • pinch of salt

Instructions

  1. Cream together the butter and cream cheese.
  2. Mix in the cocoa powder and espresso powder/cream. Scrape the sides of the bowl.
  3. Mix in the powdered sugar in two parts. Add a few tbsp of heavy cream after each addition. Beat on high until smooth.
  4. Mix in the salt. Scrape sides of the bowl.
  5. Add the remaining heavy cream until you get the consistency and texture you want.
  6. Beat for 4-5 minutes on high.
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Filed Under: buttercream, chocolate, chocolate cupcakes, chocolate frosting, Coffee, coffee cupcakes, cupcake recipes, featured, frosting and icing, mocha frosting, recipes

Tagalong Cupcakes

January 28, 2012 by 6 Comments

I had surgery on Thursday… and I was SUPER nervous.  It’s nothing too serious, just having 3 teeth pulled that should have been fixed a long time ago.  But now, I’m 33 weeks pregnant and in TONS of pain and just can’t wait any longer to have them taken care of.

So… to keep my mind occupied the day before (and hopefully off the throbbing in my mouth), I decided to bake cupcakes!  Last week, I made Thin Mint Cupcakes with Girl Scout cookies so today I’m trying out a recipe for Tagalong Cupcakes made with my favorite peanut butter and chocolate GS cookie!

I asked on my Facebook page how exactly I should make this Tagalong cupcake and I really enjoyed the suggestion of one reader to make a thick crumb cake.  I’ve never actually tried to purposely make a cake with a big crumb and I thought this might be the perfect time to try that.  I did an internet search for thick crumb cake recipes and found lots of recipes for a New York Style Crumb Cake and I thought hmmm…. with a little tweaking, this could be pretty darn good as a cupcake!

And of course, the cupcake has to be filled with peanut butter… just like the cookie!  For this filling, I used a variation of my favorite peanut butter buttercream recipe, but made it more creamy and smooth than thick like a frosting.

Oh the frosting.  When you see a Tagalong cupcake…. you first see the dark chocolate covering the cookie.  It’s shiny and sometimes, I just bite the edges of the cookie off and eat just the chocolate part first.  So I knew this cookie had to have that same shine and color.  Creamy chocolate was a MUST!

New York Style Vanilla Bean Crumb Cake
Makes 12 cupcakes

Recipe updated: September 2012

1 1/4 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

6 tbsp unsalted butter, room temperature
3/4 cup vanilla sugar (regular sugar is okay too)
2 large eggs
seeds of one vanilla bean or 1 tsp vanilla extract (split bean length wise and scrape out seeds)
1 tsp vanilla extract

3/4 cup sour cream
1/4 cup heavy cream (or milk)

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of an electric mixer with the paddle attachment, cream together butter and vanilla sugar for about 2 minutes.
  4. Add the vanilla bean seeds egg, scrape the sides of the bowl, and beat on high for at least 3 minutes until light and fluffy.
  5. Mix in the sour cream, making sure to scrape the sides and bottom of the bowl.
  6. Add the flour in two parts and mix just until smooth.
  7. Add the heavy cream and mix only until incorporated.  DO NOT OVER MIX!
  8. Scoop evenly into 12 cupcake liners.
  9. Bake 18-19 minutes, rotating pan after 12 minutes.
  10. Cool in pan 4-5 minutes before removing to wire rack to cool completely.

Recipe inspired by: First Look, Then Cook

Whipped Peanut Butter Filling
Makes enough to fill & garnish 12 cupcakes 

2 tbsp unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1/2 tsp vanilla extract
2 tbsp heavy cream

  1. In the bowl of a stand mixer using the whisk attachment, cream together the butter and peanut butter.
  2. Scrape the sides and bottom of the bowl and add the powdered sugar.  Mix until smooth.
  3. Scrape sides again, add the vanilla and heavy cream.  Whip on high for 3 minutes until light and fluffy.

Creamy Chocolate Frosting
Makes enough to frost 12 cupcakes

1/2 cup unsalted butter, room temperature
2 oz cream cheese
1 lb powdered sugar
3/4 cup cocoa powder
1 tsp vanilla extract
1/2 cup heavy cream

  1. In the bowl of a stand mixer with the paddle attachment, cream together the butter and cream cheese.
  2. In a small bowl, whisk together the powdered sugar and cocoa powder.
  3. Add the sugar/cocoa to the butter mixture and beat until smooth.
  4. Scrape the sides of the bowl and mix in the vanilla extract.
  5. Add up to 1/2 cup heavy cream or until you get the smooth consistency you want.
  6. Beat on high for 3 minutes.

To Assemble the Cupcakes:

6 Tagalong Girl Scout Cookies, halved
Whipped Peanut Butter Filling
Creamy Chocolate Frosting
Piping bags & tips

  1. Core the center of each cupcake using an apple corer.  I wanted to make sure these cupcakes had LOTS of peanut butter filling, so I cored them all the way down to the bottom liner.
  2. Using a small closed star tip, pipe the whipped peanut butter filling into each hole making sure a little bit peeps out the top.
  3. For half of the cupcakes, I stopped there with the peanut butter filling.  On the other half, I piped a small layer of the peanut butter filling on top of the cupcake as well.
  4. Using a Wilton 1M tip, pipe a beautiful pile of creamy chocolate frosting on top of each cupcake.
  5. With the remaining peanut butter filling, pipe a small dollop on top of the chocolate frosting on the cupcakes that are only filled in the middle.
  6. Garnish with half a Tagalong Girl Scout Cookie.
  7. EAT!
Filed Under: buttercream, chocolate, chocolate frosting, cookie cupcakes, cookie cupcakes, cupcake recipes, dark chocolate, frosting and icing, girl scout cookie cupcakes, recipes, vanilla, vanilla cupcakes

Triple Chocolate Marble Cupcakes

August 10, 2011 by 8 Comments

I had a request for cupcakes this week that included white, milk and dark chocolate.  There are so many different ways to make this cupcake and it was hard to not include every technique in them.  Ha! (Over achiever, I know!) I decided on a marbled cake with white and milk chocolate then I’d fill it with a bittersweet chocolate ganache and top it all with a dark chocolate frosting.

Seriously, if you love chocolate… then this cupcake should satisfy every chocolate craving you will ever have.

The first dozen I made, I also topped them white a swirl of white chocolate.  But… my chocolate wasn’t behaving for me, so I only did a dozen with the white chocolate.  It really looked awesome with the white on top… but my patience was running out by the time I got to the second and third dozen.  :)

These cupcakes are pretty labor intense and cost a little extra because of all the chocolate, but the presentation is gorgeous and they really are heavenly.

Enjoy!

White Chocolate Cake
Makes 12+ cupcakes

1 ½ cups cake flour
2 tsp baking powder
¼ tsp salt

6 tbsp unsalted butter, room temperature
¾ cup sugar
2 egg whites
1 tsp clear vanilla extract

3.5 oz white bakers chocolate, melted

¼ cup milk
¼ cup sour cream
¼ cup hot water

Milk Chocolate Cake
Makes 12+ cupcakes
1 ½ cups cake flour
1/4 cup cocoa powder
2 tsp baking powder
¼ tsp salt

6 tbsp unsalted butter, room temperature
¾ cup sugar
2 egg whites
1 tsp clear vanilla extract

3.5 oz milk chocolate, melted

¼ cup milk
¼ cup sour cream
¼ cup hot water

Use the same directions below to make both batters.

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
  3. In a measuring cup that pours, mix together the milk and sour cream.
  4. Using a double boiler on medium-high heat. Melt the chocolate. Set aside to cool.
  5. In the meantime, using a stand mixer with the paddle attachment, cream together the butter and sugar.
  6. Add the egg whites one at a time and mix until incorporated. Scrape the sides of the bowl.
  7. Mix in the vanilla.
  8. On medium, slowly pour the chocolate into the egg/sugar/butter mixture. Scrape the sides and mix until completely combined.
  9. Add the flour and milk/sour cream alternating, beginning and ending with flour. Scrape the sides of the bowl and mix only until combined.
  10. Add the hot water and mix just until incorporated.
  11. STOP. Make the 2nd batter. When that is completed, continue to the next step.
  12. Scoop a heaping tablespoon of white chocolate batter into one side of the liner. Scoop the same amount of chocolate batter next to it in the liner.
  13. Pound the cupcake pan flat on the counter 2-3 times to help the batter settle. Using a toothpick, swirl the two batters together 3-4 times. Do not over swirl, you don’t want to mix the two together, just create a marble effect.
  14. Bake for 18-20 minutes or until a toothpick comes out clean.
  15. Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
  16. After the cupcakes have completely cooled, core each cupcake and fill with the chocolate ganache. Top with the dark chocolate frosting and a shaving of white chocolate (optional).
Chocolate Ganache
1 cups bittersweet chocoalte chips
4oz bakers dark chocolate, chopped
1 cup heavy cream
2 tsp vanilla
  1. Combine all ingredients in a microwaves safe bowl.
  2. Microwave in 30 second spurts and stir until 85% of the chocolate has melted.
  3. Remove from the microwave and stir until all the chocolate has melted.
  4. Let cool for 5-7 minutes to thicken.
  5. Spoon into cored cupcakes.
Chocolate Cream Cheese Frosting
1 8oz package of cream cheese
1/2 cup (1 stick) unsalted butter, room temperature
1 lb powdered sugar, sifted into the cocoa powder
1/4 cup cocoa powder, sifted into the powdered sugar
8oz dark bakers chocolate, melted
2 tsp vanilla
1/4 cup sour cream, heaping
1-2 tbsp milk
  1. Melt the chocolate and set aside to cool.
  2. In the mean time, cream together the cream cheese and butter.
  3. Add sifted cocoa powder and powdered sugar and mix until smooth.
  4. Add the vanilla and mix until combined.  Scrape the sides of the bowl and mix again.
  5. In a slow stream with the mixer on medium, pour in the melted chocolate.  Mix until combined.
  6. Add the sour cream and beat into submission.  :)
  7. Add the milk until you get your desired consistency.
  8. Frost cupcakes immediately.
Filed Under: chocolate, chocolate cupcakes, chocolate frosting, cupcake recipes, filled cupcakes, frosting and icing, recipes, white chocolate

Chocolate Fudge Frosting

July 15, 2011 by 6 Comments

I’ve been trying to recreate the recipe my mother used on all her chocolate cakes.   It was a rich, thick chocolate fudge frosting that firmed up just a bit after it had a chance to set up on the cake.  I remember she used melted chocolate and powdered sugar, but I never wrote down the measurements.

 

This recipe comes pretty close.  It’s thick, creamy and full of chocolate flavor.

 

Enjoy!

 

Chocolate Fudge Frosting
Makes enough to frost 12 cupcakes

½ cup (1 stick) unsalted butter
4 1oz squares baking chocolate
1 lb sifted powdered sugar
1 tsp vanilla
½ cup whipping cream

  1. Sift sugar into the bowl of an electric mixer with a paddle attachment.
  2.  In a double boiler, melt the butter and chocolate together. Stir in the vanilla.
  3. With the mixer on low, slowly pour the chocolate into the powdered sugar. The frosting will be very thick and hard to mix.
  4. Add the whipping cream and beat until smooth. You may not need all the whipping cream, so add it slowly.
  5. As the frosting cools it will thicken.

 

Filed Under: chocolate frosting, frosting and icing, recipes

Javachip Cupcakes

May 25, 2011 by 6 Comments

One of my resolutions this year was to give up Starbucks… every. single. day.  Delicious, but uber expensive.  Ask my mint.com account ;) To make things easier we started using our coffee maker in the office and I brought in some fun coffee cups from home…for the most part, this resolution = big time success.

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Filed Under: buttercream, chocolate, chocolate cupcakes, chocolate frosting, Coffee, cupcake recipes, frosting and icing, posts by jenn, recipes, Starbucks

Raspberry Almond Cupcakes & Dark Chocolate Buttercream

April 13, 2011 by 2 Comments

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

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Filed Under: buttercream, buttercream, chocolate, chocolate frosting, cream cheese, cupcake recipes, frosting and icing, fruit, fruity cupcakes, posts by jenn, recipes