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Frosting & Buttercream

chocolate cake on a cake stand in a kitchen

Mocha Cookies and Cream Cake

This post has been sponsored by Coffee-mate® Creamer. All thoughts and opinions are my own.

mocha cookies and cream cake on a stand in a kitchen

Rich layers of espresso filled chocolate cake topped with whipped cookies and cream buttercream, a drizzle of chocolate ganache and more buttercream make this Mocha Cookies and Cream Cake a decadent dessert sure to please the chocolate lovers in your life!

mocha cookies and cream cake with espresso beans, buttercream, and cookies

Imagine a quiet afternoon with no kids, no distractions and and hour to yourself.  Now, imagine holding a big cup of steaming, hot coffee topped off with Coffee-mate® Cookies & Cream creamer while seated comfortably on the couch under a cozy blanket with a big slice of cake to indulge in.

Sounds like heaven right?

mocha cookies and cream cake on a cake stand with a bowl of cookies

Let me tell you… it was.  This was me about two weeks ago, right before my kids were home for 13 days (snow days and spring break) enjoying a few cherished moments of silence.

Feeling inspired by my new favorite Coffee-mate Dessert Creamer in the Cookies & Cream flavor, I decided to recreate the magic of that afternoon in cake form.

mocha cookies and cream cake on a stand with a bowl of cookies

However in order to make this Mocha Cookies and Cream Cake I needed a recipe!  I knew I’d start with my chocolate cake recipe, but I needed to kick it up a big notch by adding more espresso to the batter to really bring out the coffee flavor.

Two tablespoons of espresso powder to be exact!

chocolate ganache drips on a mocha cookies and cream cake

Two tablespoons of espresso in one cake means there will truly be a strong coffee flavor to the chocolate cake making it mocha-licious!

The Coffee-mate® Cookies & Cream Creamer reminds me of what it tastes like when I eat a chocolate cream sandwich cookie and dunk it in milk.  I like my cookie extra soaked in milk so it gets mushy and melts in my mouth and the Coffee-mate Cookies & Cream creamer tastes exactly like that… but with coffee!

mocha cookies and cream cake on a stand with a slice of cake and a glass of milk

To replicate the cookies and cream flavor for the frosting in the Mocha Cookies and Cream Cake, I decided to start with a basic vanilla buttercream recipe.

I would whip the vanilla buttercream until it was light and fluffy and then fold in 16 crushed chocolate cream sandwich cookies!  The cookies would need to be a little chunky so when I bite into the frosting, I get a piece of cookie in several bites.

inside of a mocha cookies and cream cake

To add some pizzazz to the cake, I knew it needed to not only taste good, but it needed to look spectacular!

Drip cake! Yes! Chocolate ganache dripping down the sides of the cake would take this mocha cookies and cream cake over the top!  Swirls of cookies and cream buttercream and a few whole coffee beans on top make the cake perfects!

slice of mocha cookies and cream cake and a cup of coffee

For supplies, I knew I only had one choice of stores to stock up on supplies for this sinfully delicious Mocha Cookies and Cream Cake… Walmart!

What I love about Walmart is that the location in my neighborhood is so close to me making shopping incredibly convenient!  Walmart is my go-to place for easy shopping trips,  especially when I’m on a budget.

mocha cookies and cream cake

 

Did you know that you can get Coffee-mate Dessert Creamers in three different flavors at Walmart?  They’re super easy to find at the store… located with the rest of the coffee creamers in the cold dairy section.  These creamers are NEW and only available seasonally so if you want to try them, you have to act fast!

mocha cookies and cream cake with frosting in a bowl

You already know I’m sold on the Cookies & Cream flavor but there’s also Toasted Marshmallow Mocha and Coconut Caramel Latte that you won’t want to miss out on either.

And on May 10-13th you might even be lucky enough to try Coffee-mate Dessert Creamers in your local Walmart store!

Find your local Walmart store here: https://www.walmart.com/store/finder

slice of mocha cookies and cream cake

So, the next time you’re sitting down to enjoy a quiet afternoon with your cup of coffee, make sure you’re using Coffee-mate Dessert Creamers… you never know what kind of dessert you’ll be inspired to make next!

Check here for more inspiration and details on the new Coffee-mate Dessert Creamers at Walmart!

slice of mocha cookies and cream cake

I really hope you enjoy this Mocha Cookies and Cream Cake as much as I did, my photographer did and everyone we shared it with!

Happy Baking!

Mocha Cookies and Cream Cake

Mocha Cookies and Cream Cake

Ingredients

  • 1 cup unsalted butter (2 sticks)
  • 1 1/2 cups brewed coffee
  • 2 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
  • 1 cup, (2 sticks) unsalted butter, room temperature
  • 2lbs powdered sugar, sifted
  • 1/2 cup heavy whipping cream
  • 1 Tbs vanilla extract
  • 1/2 tsp salt
  • 16 chocolate sandwich cookies
  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1 Tbsp unsalted butter

Instructions

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.
Cookies n' Cream Buttercream
  1. In the bowl of your stand mixer, cream together the butter, sugar and half the cream until smooth.
  2. Mix in the vanilla and salt and mix to combine.  Scrape the bowl.
  3. With the mixer on low, add the remaining cream.  Whip on high speed for 3-4 minutes.
  4. Crush the sandwich cookies until coarse.  Add to the buttercream and mix until just combined.
Chocolate Ganache
  1. In a small pan, heat heavy cream to a simmer.  Do not boil.
  2. Pour the hot cream over the chocolate chips in a medium bowl.  Let sit for 3 minutes without stirring.
  3. With a spatula, stir slowly until all the chocolate has melted.
  4. Add butter and stir to combine.
  5. Pour into a squeeze bottle.
Assembly
  1. Place the first cooled cake layer on your cake stand/plate, cut side up.  Spread a layer of frosting onto of that layer evenly.
  2. Place the second layer on top, cut side down.  Fill in the sides where the layers come together so that the frosting in the center extends all the way to the edge.
  3. Spread a very thin coat of frosting over the entire cake.  Chill for 20-30 minutes.
  4. Fill a 12in piping bag fitted with an open start tip with frosting.  Use the remaining frosting to completely cover the cake.
  5. Use a straight edge to smooth out the top and edges of the cake.
  6. Using the squeeze bottle, start in the center of the top of the cake and squeeze the ganache in an circular pattern until it just reaches the edge of the cake.  Use a flat edge (spatula or knife) to press the chocolate over the edges causing a drip.  If necessary, squeeze more chocolate on the edges in places that need more dripped chocolate. Allow to set for 10 minutes to set.
  7. Pipe swirls of frosting on top of the cake equally around the edge of the cake.
  8. Garnish with coffee beans.
Mojito Cupcakes | The JavaCupcake Blog https://javacupcake.com

Mojito Cupcakes

Transform the perfect summer cocktail into a decadent dessert with my recipe for Mojito Cupcakes!

Mojito Cupcakes | The JavaCupcake Blog https://javacupcake.com

My husband’s favorite cocktail is the mojito.  I’m not sure if it’s because he loves the mint or the lime because they are both his favorite flavors.  However, when a bartender makes a mojito right, it’s out of this world delicious!

For these Mojito Cupcakes, I took inspiration from my husband’s love for that cocktail and transformed it into a decadently delicious dessert!

(PS… Those green cupcake liners come  from my favorite shop for grease-proof liners – Sweets & Treats!)

Mojito Cupcakes | The JavaCupcake Blog https://javacupcake.com

Trying saying that three times fast!

  1. Decadent. Delicious. Dessert!
  2. Decadent. Delicious. Dessert!
  3. Decadent. Delicious. Dessert!

The inspiration for the actual recipe, however, came from Raspberry  Mojito Cupcakes I made a few years back.  This time though, I really wanted to highlight the lime and mint flavor combo and not have any other flavor interfere!

Mojito Cupcakes | The JavaCupcake Blog https://javacupcake.com

The cupcakes start by pressing sugar into the zest of two limes.  This action brings the natural oils and juices out of the lime zest and presses them into the sugar creating a fluffy, fragrant sugar.

From there, lime juice is added to the batter along with buttermilk, flour, eggs, and other essential ingredients.  Once the cupcakes have baked, my favorite part of making these cupcakes happens…

Mojito Cupcakes | The JavaCupcake Blog https://javacupcake.com

THE RUM!

Holes are poked into the cupcake to allow the rum to soak down into the bottom.  Yes… you read that right… we’re soaking these cupcakes in RUM!

I mean, we can’t be making mojitos without the rum!

Mojito Cupcakes | The JavaCupcake Blog https://javacupcake.com

Finally, a whipped mint buttercream is made to top the lime and rum soaked cupcakes to complete the mojito flavor.

Coarse brown sugar, a lime slice, mint sprig and lime zest curls are used to garnish the mojito cupcakes… just like you’d find on your cocktail!

So, for the mojito lover in your life… these Mojito Cupcakes will be a huge hit!

Photos by: Fanette Rickert Photography
Cupcake Liners: Sweets & Treats Boutique

Mojito Cupcakes

Mojoto Cupcakes

Mojoto Cupcakes

Yield: 18
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Ingredients

Rum 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
  • 1/2 cup clear rum

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
  • lemon rind peels
  • coarse brown sugar (like Turbinado sugar)

Instructions

Rum Lime Cupcakes

  1. Preheat oven to 350 F. Line cupcake pans with liners.
  2. 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.
  3. In a medium prep bowl, whisk together the flour, baking soda, baking powder and salt.
  4. In the bowl of your stand mixer fitted with the paddle attachment, beat the cold, cubed butter on high until smooth.
  5. 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.
  6. 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.
  7. Add the lime juice and mix in. NOTE: The mixture will look curdled, but don't worry... this is normal.
  8. 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!
  9. Fill cupcake liners ⅔ full with batter.
  10. Bake for 18-20 minutes or until a toothpick comes out clean.
  11. Cool cupcakes in pan for at least 5 minutes before removing to a wire rack to cool completely.
  12. Poke several holes in the top of each cupcake going down to the base. Using a kitchen brush, paint on the clear rum on top of each cupcake until they are soaked. Be generous!

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. Fill a piping bag fitted with a a star tip (Wilton 1M) with the mint buttercream.
  2. Pipe a swirl of buttercream onto each rum-soaked cooled cupcake.
  3. Garnish with a mint sprig, lime rind peel and coarse sugar.
  4. Serve immediately.
How to make Buttercream Succulents | javacupcake.com

How to make Buttercream Succulents

Spring has sprung and succulents are everywhere!  Not only can you grow these beauties, but you can learn how to make buttercream succulents with this simple tutorial! How to make Buttercream Succulents | javacupcake.com

Most of you know I’m originally from Seattle and the inspiration for this blog came from the other foodies in the region.  Specifically Jenny Keller of jenny cookies.

Jenny and I met in 2010 when I enlisted her help to make cupcakes for the Cupcakes Take the Cake 6th Birthday Bash.   However, it wasn’t her cupcakes that I was a fan of… it was her sugar cookies and her use of buttercream instead of royal icing.

How to make Buttercream Succulents | javacupcake.com

A couple years ago I put together a tutorial for royal icing flowers and more recently a tutorial for buttercream flowers for flower pot cupcakes.   Buttercream succulents wouldn’t be too hard to make since I knew already how to make the other flowers.

I watched a few video tutorials, used pictures from jenny cookies Instagram feed for inspiration and got to creating!

How to make Buttercream Succulents | javacupcake.com

How to make Buttercream Succulents

Tools:

These are the tools I used to help me make the buttercream succulents.  You may find other tips or tools are better for you.  There is really no right or wrong way to do this!

  • Sugar cookies or cakes
  • Buttercream
  • Gel food colors
  • Bowls and spatulas
  • Disposable piping bags
  • Piping tips – Leaf tip (65), pedal tip (102, 104), semicircle/moon (81), star (4b)
  • Couplers
  • Flower nail
  • Parchment squares
  • Cookie sheet
  • Toothpicks
  • Paper towel or kitchen towel
  • Freezer/Refrigerator

How to make Buttercream Succulents | javacupcake.com

Prepare your Work Space

Before you begin piping buttercream succulents, you’ll want to prepare your work space.  Follow these simple steps to ensuring you’re ready!

  • Bake & cool completely cookies/cake.
  • Make buttercream and separate into smaller bowls.
  • Clear off a table or counter space.  You’ll need lots of room to place your flowers once they are piped.Color the buttercream with gel food colors in your desired succulent colors.  (Get creative!!)
  • Attach couplers to piping bags and fill with buttercream.If you don’t have parchment squares, cut parchment paper into 2-inch squares.
  • Arrange your work space how it’s comfortable to you.  I put the large baking sheet on the right with the filled buttercream bags and parchment squares off to my left.  Directly in front of me was for building the flower on the nail.

How to make Buttercream Succulents | javacupcake.com

Pipe Buttercream Succulents

Instead of reinventing the wheel, I’m just going to share with you the amazing tutorial from CAKE STYLE I used to learn to make my buttercream succulents.

I also watched the Wilton Succulents Tutorial and found it helpful!

Assemble Cookies & Cakes

  1. Chill buttercream succulents until they are firm.
  2. Place a small dollop of buttercream where you’ll be placing the succulent.
  3. Carefully peel succulent away from the parchment paper and place it gently onto the dollop of buttercream.
  4. Continue placing succulents until you feel there is enough.
  5. Fill in the holes between the succulents with remaining buttercream in your piping bags.  Get creative with this!  There is no right or wrong way!
  6. Serve and enjoy!

How to make Buttercream Succulents | javacupcake.com

Let me know if you make any buttercream succulents!  I’d love to see how yours turn out!

Happy Baking!

Photography by Fanette Rickert Photography.

How to make Buttercream Succulents | javacupcake.com

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.com

My Favorite Birthday Cake

Rich chocolate espresso cake filled with fresh raspberry and topped with whipped vanilla buttercream make this My Favorite Birthday Cake!  And I didn’t even have to make it!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comIt’s been at least 15 years since anyone has made me a cake for my birthday.  My mom used to make me one every year until I became an adult and then I typically made my birthday cake myself.

(Pardon the camera phone pictures… I wasn’t planning on posting this recipe!

This year, however, my husband asked if he and the kids could make me a birthday cake and I immediately answered YES.

With one caveat…

… he had to use my favorite cake recipe from my blog!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comHe said no problem and printed out the recipe from the link I gave him.   Dave has watched and helped me so many times over the lat 7-8 years in the kitchen that I knew he had the skills to bake.

What I didn’t anticipate was how delicious the cake would turn out.  In fact, it was so good that I didn’t share any of the leftovers with my family for the days after my birthday.

Nope!  That cake was all mine!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comMy Favorite Birthday Cake features a dense, rich, chocolate cake flavored with coffee and espresso.

Inside the cake is a compote made with fresh raspberries and citrus.  I could really eat that compote with a spoon… or on toast… or on ice cream… or off my fingers.

On the outside of the cake was a perfectly sweet, whipped, light and fluffy vanilla buttercream.  The secret to this buttercream is the heavy whipping cream.

I don’t make any of my frosting without heavy cream… it truly makes all the difference!

With that said… I hope you make this cake for yourself some day.  It is truly heavenly!

My Favorite Birthday Cake

Yield: 12-16
Prep Time: 10 hours
Cook Time: 23 hours
Total Time: 1 days 9 hours

Instructions

Chocolate Espresso Cake:
  1. Preheat oven to 350 F degrees. Grease and flour 2 8in 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 prepared pans. Each pan should get half of the batter. Bake 23-25 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.
  7. Once the cakes have cooled, but are still warm, using a cake leveler to cut off the round mound on the top of the cake. Make sure all four layers are the same size.
Raspberry Filling
  1. In a large pan, melt the butter.
  2. Add the raspberries, sugar and lime and bring to a simmer over medium-high heat. Stir continuously so that the raspberries begin to break down.
  3. Add the corn starch and stir to combine. Continue to cook until the raspberries thicken, about 2 minutes.
  4. Stir in the salt.
  5. Remove from heat and allow to cool completely before filling cake.
Whipped Vanilla Buttercream:
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. One cup at a time, add the powdered sugar and mix until smooth.
  3. Mix in the vanilla extract and pinch of salt.
  4. Add enough heavy cream until you reach your desired consistency. You're looking for light and soft but still holds its shape.
  5. Mix on high for about 3-5 minute until light and fluffy.
Assembly
  1. Place one layer of cake on a cake stand/board.  Trim the top until it is flat.
  2. Pipe a small border of frosting around the outside edge of the cake.  Fill the middle with the raspberry mixture.
  3. Trip the top of the second cake layer until flat.  Gently press it trimmed side down onto the raspberry layer.
  4. Pipe or spread the remaining frosting onto the outside edge of the cake and smooth out with a spatula.
  5. Decorate as desired.

 

Candy Cane Oreo Cupcakes | The JavaCupcake Blog https://javacupcake.com

Candy Cane Oreo Cupcakes

Rich chocolate cake baked with chunks of holiday OREO cookies topped with whipped peppermint buttercream loaded with candy cane chunks makes my Dairy Queen Blizzard inspired Candy Cane Oreo Cupcakes the perfect holiday treat!

Candy Cane Oreo Cupcakes | The JavaCupcake Blog https://javacupcake.com

No, I didn’t get paid to make these cupcakes.  Instead, inspiration hit me at a time in my life when I thought baking wasn’t a passion anymore… that I was burnt out on cupcakes.

Last week, my family and I were watching TV and a DQ commercial for candy cane oreo Blizzards came on and I said WOAH that sounds delish.  No naturally we went to DQ to try them and of course they were delicious.

Candy Cane Oreo Cupcakes | The JavaCupcake Blog https://javacupcake.com

I had not felt inspiration to bake something new in 10 months.  This feeling was strangely familiar but it somehow felt different, but I knew I had to see it through to the end.

So, I went to the grocery store, bought all the supplies (can you believe that the candy canes were hard to find?!!) and scheduled a day to bake.

Candy Cane Oreo Cupcakes | The JavaCupcake Blog https://javacupcake.com

The DQ Blizzard has big chunks of candy cane and OREO in it, so I knew I wanted my Candy Cane Oreo Cupcake to have the same.  I started with my dark chocolate cake recipe and filled it with pieces of OREO.

Next, my traditional whipped buttercream got kicked up a notch by adding peppermint extract and tons of crushed candy canes to it.

Candy Cane Oreo Cupcakes | The JavaCupcake Blog https://javacupcake.com

I couldn’t decide how I wanted to garnish these cupcakes, so I did it a few different ways.  All of the sides were lined with crushed candy canes and some were topped with an OREO chunk, crumbles or a candy cane.

The peppermint chocolate combination is one of my favorites for the holiday season and these cupcakes do not disappoint!

Happy Holidays!

Candy Cane Oreo Cupcakes

Candy Cane Oreo Cupcakes

Yield: 16 cupcakes
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Ingredients

Chocolate OREO Cupcakes

  • 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
  • 12 OREO cookies, crushed into chunks

Candy Cane Buttercream

  • 12 Tbsp unsalted butter, room temperature
  • 6 cups sifted powdered sugar
  • 3 tsp peppermint extract
  • 1/2 cup + 1 Tbsp heavy whipping cream
  • 1/4 tsp salt
  • 18 mini candy canes
  • 1/2 cup crushed candy canes, for decorating
  • OREO cookie pieces, for decorating

Instructions

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. Add the chunked OREOS and toss to coat. 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.

Buttercream

  1. Crush candy canes in a food processor until they are very fine, small pieces. Divide in half.
  2. In the bowl of your stand mixer, mix the butter until smooth, about 30 seconds.
  3. Add half the sugar and mix until combined. Add the remaining sugar and mix until incorporated.
  4. Scrape the sides of the bowl and add the peppermint extract and half the cream. Mix until combined.
  5. Add the remaining cream until you reach your desired consistency. Less cream for stiffer frosting, more cream for softer.
  6. Mix on high speed for 3-5 minutes or until light and fluffy.
  7. Using a large round piping tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
  8. Press crushed candy cane pieces onto the side of each cupcake.
  9. Top with an OREO or candy cane piece or however else you want to decorate it!
  10. Eat and enjoy!

 

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