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White Chocolate Twix Cupcakes

These White Chocolate Twix cupcakes are a shortbread cookie cupcake filled with caramel and topped with white chocolate and a White Chocolate Twix candy! Seriously… it’s sheer perfection!White Chocolate Twix Cupcakes by JavaCupcake.comSeveral months ago, my husband and I were shopping at the German market Edeka and we spotted a candy bar we had never seen before. White Chocolate Twix! WOAH!  My husband LOVES Twix and he LOVES white chocolate… but together, in the same candy bar… HOLY COW!  Of course the first thing to pop in my mind was how these would make the BEST cupcakes!

I really wanted to get that Twix cookie flavor into the cake part – so I used a basic sponge cake recipe and then incorporated crushed shortbread cookies into the batter.  The result is perfect – it’s hard to describe, but it’s almost like a soft cookie.  It has a thick crumb and tastes just like shortbread.  YUM!

White Chocolate Twix Cupcakes by JavaCupcake.com

The cupcake is filled with caramel sauce.  Now – since I wasn’t trying to spend ALL day in the kitchen, I used a jar of premade sauce, but you could definitely make your own.  Dulce de leche would be great in the middle of these cupcakes too!  When taking a bite into these cupcakes, instead of caramel oozing out all over the place, it was soaked up into the cake… so you get a burst of caramel flavor without the mess! Perfect!

Topping these little  yummies is a whipped white chocolate frosting.  I call it whipped because that’s what I did to it – whipped the heck out of it making it a light and fluffy frosting.  And on top of the frosting, a 1/3 of a White Chocolate Twix candy bar!

And – if I’m not mistaken, I’m pretty certain no one has ever made these before… I think it may actually be a cupcake first!!

Enjoy!

{Recipe} White Chocolate Twix Cupcakes by JavaCupcake.com

White Chocolate Twix Cupcakes

Yield: 24-30 cupcakes

Shortbread cake filled with caramel sauce and topped with whipped white chocolate frosting!

Ingredients

Shortbread Cupcakes

  • 1 cup unsalted butter, room temperature
  • 1 3/4 cup sugar
  • 4 eggs
  • 2 1/2 cups flour
  • 1 tsp salt
  • 3 tsp baking powder
  • 1 cup whole milk
  • 1 Tbsp vanilla
  • 1 package (250g) Walkers Shortbread Cookies, crushed (both fine and chunky pieces)
  • 1 12.25oz jar Smuckers caramel sauce

Whipped White Chocolate Frosting

  • 200g Lindt white chocolate (you can use any brand of white chocolate, just not chips or candy melts)
  • 1 cup unsalted butter, room temperature
  • 750g (about 4 1/2 cups) powdered sugar
  • 1 Tbsp vanilla extract
  • 1/4 cup heavy whipping cream
  • pinch of salt

Instructions

Shortbread Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium bowl, sift together the flour, baking powder and salt.
  3. In the bowl of your stand mixer, cream together the butter and sugar until fluffy - about 3-4 minutes.
  4. Add the eggs, one at a time and mix until incorporated. Beat on high for 3-4 minutes.
  5. In a measuring cup, combine the milk and vanilla.
  6. In three parts add the flour mixture and mix on low... between each addition of flour, add half the milk. Mix only until just combined.
  7. Fold in the crushed shortbread cookies.
  8. Fill cupcake liners 3/4 full and bake for 16-18 minutes.
  9. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
  10. Core each cupcake with an apple corer. Reserve the cake from the middle.
  11. Fill each cupcake with about a tablespoon of caramel sauce and place the cored cake on top of the caramel - filling the hole.

Whipped White Chocolate Frosting

  1. Place chopped chocolate in a microwave safe glass bowl. Microwave in 30 second bursts at 60% heat until 80% melted. Stir until all the chocolate has melted. Set aside to cool.
  2. In the bowl of a stand mixer, beat the butter until smooth. Add the powdered sugar and mix on high until combined.
  3. Mix in the vanilla.
  4. With the mixer on low, pour in the white chocolate. Scrape the sides of the bowl and mix on medium speed until incorporated.
  5. Add the heavy cream & salt and whip for 4-5 minutes or until light and fluffy.
  6. If the frosting seems too soft, place it in the refrigerator for 10 minutes to slightly firm up.
  7. Use a large open, star tip (such as Wilton B8) to pipe a swirl of frosting onto each cupcake. Top the cupcake with 1/3 of a white chocolate Twix candy bar.

 

Dave’s Funfetti Peeps Cupcakes

Funfetti Peeps Cupcakes by JavaCupcake.com

Yesterday was my son’s 1st birthday party and I’ve been super preoccupied with getting his Sesame Street cupcakes and all the food ready for that!  So… this morning, Easter, I knew I had to whip up something easy, but super cute for the party we are headed to this afternoon.  Luckily, my husband stepped up and offered to make them for me… and so here we have Dave’s Funfetti Peeps Cupcakes!

Mr. JavaCupcake

Since this was a last minute endeavor he used a box mix and doctored it up with sprinkles, homemade frosting and some super cute Peeps on top!  (I helped just a little bit with the frosting.  hehe)

From start to finish I think it took my husband about 90 minutes to make… super easy and sure to be loved by everyone at the party today!

Happy Easter!

Funfetti Peeps Cupcakes

Yield: 18-24 cupcakes - depending on size

Ingredients

Cupcakes

  • White box cake mix (plus all the extra ingredients on the box)
  • 1/2 cup rainbow jimmies

Buttercream

  • 12 Tbsp unsalted butter, room temperature
  • 5-6 cups powdered sugar
  • 1/3-1/2 cup heavy cream
  • pinch of salt
  • 1 Tbsp vanilla
  • rainbow jimmies
  • large round piping tip & disposable piping bag
  • Peeps chicks

Instructions

Cupcakes

  1. Prepare cupcake batter as directed on the box. Fold 1/2 cup rainbow jimmies into the batter before scooping into cupcake liners.
  2. Bake as directed. Cool in pans for 5-10 minutes before removing to a wire rack to cool completely.

Buttercream

  1. Cream the butter until smooth. Add the sugar one cup at a time and beat until incorporated.
  2. Add the vanilla, salt and 1/3 of heavy cream and mix until incorporated. Scrape the sides of the bowl, beat again and test the consistency. If you'd like a thinner frosting, add the remaining heavy cream. Beat on high for 2-3 minutes or until light and fluffy.

Assembly

  1. Using a large round tip fitted to a disposable piping bag, swirl one tall later of frosting onto teach cupcake.
  2. Gently press the rainbow jimmies onto only the sides of the frosting. Top each cupcake with a Peeps chick.
  3. Store in air tight container for up to 3 days.

 

Butterfinger Cupcakes

Butterfinger Cupcakes by JavaCupcake.com

So my husband is gone for 3 weeks training for his upcoming deployment… one could call these three weeks training for the Army Wives who are left at home too.  It’s like a trial run for how things will be when the one man who holds our whole world together – isn’t there anymore.  Last Friday night, about 20 of us Army Wives got together for an evening of food, drinks and lots of fun… just a few hours to help take our minds off our husbands being away and a chance to build community and make new friends.  I wanted to bring something to the party that the women could really indulge themselves… so I made Butterfinger Cupcakes!

I used my standard dark chocolate cake recipe for the cupcake, dipped each cupcake in chocolate ganache and swirled Butterfinger buttercream on top… of course all topped with a Butterfinger egg!

I also thought I’d dress these cupcakes up for Spring!  It has been sunny and 50F here the last week and it’s gotten me excited for warmer weather! Come on Spring!

Enjoy!

Butterfinger Cupcakes

Yield: 2 dozen cupcakes

Ingredients

Chocolate Cupcakes

  • Use THIS RECIPE

Chocolate Ganache

  • 100g chocolate (I used Lindt Excellence 50% cocoa)
  • 1/3 cup heavy cream
  • 1 Tbsp unsalted butter
  • 1 tsp vanilla

Butterfinger Buttercream

  • 1 cup unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 3 cups powdered sugar
  • 1/2 cup heavy cream
  • pinch salt
  • 3 Butterfinger candy bars - regular size
  • 24 Butterfinger Nesting Eggs

Instructions

Chocolate Cake

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. Prepare batter as directed in the instructions found in the link above.
  3. Fill cupcake liners 2/3 full and bake 18-20 minutes or until a toothpick comes out clean. Cool in pans for 5 minutes before removing to a wire rack to cool completely.

Chocolate Ganache

  1. Chop chocolate into very fine pieces and place into a medium glass bowl.
  2. Over medium-high heat, heat the cream, butter and vanilla until just simmering. Do not let it come to a complete boil.
  3. Pour cream over chocolate and let it set for 1 minute untouched.
  4. Stir gently until smooth and all the chocolate has melted. Be careful not to allow any air bubbles to form.
  5. Immediately dip the top of each cooled cupcake in the ganache. Allow to sit 1 hour or until the chocolate has set.

Butterfinger Buttercream

  1. Cream together the peanut butter and butter for 2-3 minutes.
  2. Add the powdered sugar and mix until smooth. Scrape the sides of the bowl and add the heavy cream and salt.
  3. Mix on high 4-5 minutes or until light and fluffy and has become lighter in color.
  4. Using your food processor, chop up the candy bars until they have broken up into small, very fine pieces.
  5. Fold the Butterfinger into the frosting.
  6. Using a large round tip, pipe a round of frosting onto each cupcake. Top with a Butterfinger Egg.

Chocolate Mint Frango Cupcakes

Celebrate this holiday season with these Chocolate Mint Frango Cupcakes made with the famous Frango mint chocolates!

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!

Chocolate Mint “Frango” Cupcakes

Chocolate Mint “Frango” Cupcakes

Yield: 12-15 cupcakes
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

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.

Chocolate Mint Buttercream

  1. Cream together the butter and shortening.
  2. Add the cocoa powder and powdered sugar and mix until incorporated.
  3. Add the extracts & salt and mix to combine. The mixture will be clumpy at this point.
  4. Add enough cream until you reach the consistency of frosting you desire.
  5. Beat on high for 4-5 minutes or until the frosting lightens in color and becomes light and fluffy.
  6. Using a star tip, frost each cupcake. Top with chocolate jimmies, green sugar crystals and a Chocolate Mint Frango.

 

Caramel Apple Milky Way Cupcakes

The Fall season is right around the corner and all the yummy seasonal candies are out in the stores already!  I posted a link to my Fall Recipe Round-Up that I put together last year and I’ll be adding all of this year’s recipes to it as I make them.  This Caramel Apple Milky Way Cupcake is the first one of the season!

I saw a bag of new mini Milky Way candy bars at the PX last week… Caramel Apple in flavor.  Interesting… very interesting, I thought.  But once I popped one in my mouth, the combination of smooth caramel and the apple flavored nougat all covered in chocolate I knew I needed to make a cupcake!

So, I took my favorite chocolate cake recipe for the cupcake, filled with the chopped apples covered in caramel sauce and topped it with a caramel buttercream, caramel drizzle and a Caramel Apple Milky Way bar.  I’ve done some apple cupcakes in the past, but none with a chocolate base…. GENIUS I tell you!!  DELICIOUS even more!

So… run to Target and find a bag of these and make these cupcakes!  Perfect transition into Fall flavors!

Caramel Apple Milky Way Cupcakes

Caramel Apple Milky Way Cupcakes

Yield: 12-16 cupcakes

Perfect cupcake to transition into Fall! Chocolate cake filled with caramel apples topped with caramel buttercream, caramel sauce and a Caramel Apple Milky Way bar!

Ingredients

Chocolate Cupcakes

  • 3/4 cup strong coffee
  • 1/2 cup unsalted butter
  • 1/2 cup cocoa powder
  • 1 tsp vanilla
  • 1 cup flour
  • 1 cup sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup sour cream

Caramel Apple Filling

  • 2 Gala apples (or your favorite), diced/chopped
  • 1/4 cup brown sugar, loose
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 4 Tbsp unsalted butter
  • juice of 1/2 lemon (optional - I didn't have any time time, but I really recommend it if you have it!)
  • 1 Tbsp flour

Caramel Buttercream

  • 1 cup unsalted butter, room temperature
  • 1/2 cup brown sugar, lightly packed
  • 1.5lbs powdered sugar
  • 2-3 Tbsp heavy cream
  • 1 tsp vanilla
  • 3-4 Tbsp caramel syrup (I used Smuckers)

Garnish

  • Caramel syrup
  • Caramel Apple Milky Way bars, halved

Instructions

Chocolate 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 and sour cream.
  4. In a small sauce pan, melt the butter on medium-low heat. Add the coffee, cocoa and vanilla and whisk together. Cook for 2 minutes until cocoa has melted and you have a smooth consistency.
  5. Slowly pour a few tablespoons of the chocolate mixture into the egg/sour cream and whisk until combined. You're tempering the egg with this step. Add the remaining chocolate and whisk until combined.
  6. Make a well in the flour mixture and pour in the wet. Whisk together until smooth, about 2 minutes.
  7. Pour batter into cupcake liners 3/4 full. Bake about 17 minutes or until a toothpick comes out clean.
  8. Cool completely on a wire rack.
  9. Use an apple corer or core out the center of each cupcake.

Caramel Apple Filling

  1. In a large frying pan, melt the butter.
  2. Add the apples, sugars, cinnamon and lemon. Mix until combine and the sugar is completely melted. Cook for 3-4 minutes on medium heat until bubbly, stirring constantly. You don't want it to burn, but you want the apples to get semi-soft, but not mushy.
  3. Add the flour and mix until the sauce on the apples thicken.
  4. Remove from heat, transfer to a glass bowl and allow to cool completely.
  5. Fill each cored cupcake with the apple filling.

Caramel Buttercream

  1. Cream together the butter and brown sugar until smooth.
  2. Add the powdered sugar, vanilla and heavy cream and beat until smooth. Scrape the sides and bottom of bowl to make sure everything is incorporated.
  3. Add the caramel sauce until you reach your desired consistency. Beat on high for 3-4 minutes.
  4. Top each cupcake with a swirl of buttercream.
  5. Garnish with with a drizzle of caramel sauce and the halved Milky Way bars.

S’mores Cupcakes

Last weekend my neighbors had us over for one big BBQ before school started.  Toward the end of the evening, the fire pit was lit and the marshmallows were brought out.  It was S’more time!!!

I couldn’t tell you the last time I had a s’more.  It had probably been years, to be honest.  At first, I wasn’t going to eat one… I was just going to let the kids enjoy it and watch.  But, then my wonderful husband roasted the perfect marshmallow.  You know… golden on the outside, soft and gooey on the middle… perfect.  And, I wanted it.  So, I made him give it to me… smushed next to a hunk of Hershey’s chocolate inbetween two graham crackers.

First bite.  Heaven.  Why don’t we make these more often?  I ended up eating two whole s’mores.  Yeah.  I know, why did I stop at two? haha But… all this s’more goodness got me to thinking about making a s’mores cupcake.  One last tribute to the summer, the neighborhood bbq’s and the amazing deliciousness that is graham cracker, chocolate and marshmallow.

So… this cupcake was born.  The “End of Summer S’mores Cupcake.”  It’s simple in it’s ingredients.  Graham cracker crust, my favorite chocolate cake topped with toasted marshmallow frosting and garnished with a chunk of graham cracker and chocolate… but the flavor is all s’mores!! YUM!

Before the summer is over… make these for your family or neighborhood friends.  One last tribute to summer and all it’s fun!

Enjoy!

S’mores Cupcakes

S’mores Cupcakes

Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Ingredients

Chocolate Cupcake

  • 1/2 cup unsalted butter
  • 3/4 cup brewed coffee
  • 1/2 Tbsp espresso powder
  • 1 tsp vanilla
  • 1/4 cup + 2 Tbsp cup dark chocolate cocoa powder
  • 1/3 cup sour cream
  • 1 egg
  • 1 cup sugar
  • 1 cup flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt

Graham Cracker Filling

  • 3/4 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 3/4 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 1/4 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 1/2 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.

 

Left over marshmallow frosting and chocolate?  Make real s’mores!

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