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Red Velvet Mocha Macaron Cake

Decadent red velvet cake filled with a whipped cream cheese filling surrounded by a rich chocolate fudge frosting adorned with mocha macarons make this cake an extravagant dessert fit for any special occasion!

Red Velvet Mocha Macaron Cake | JavaCupcake.com

A couple months ago, my friend Rachel of the fashion and lifestyle blog Glitter & Bow asked me to make a cake for her friends birthday.  But, not just any cake… it had to be a very special cake.

Rachel and I discussed several options, but decided on a Red Velvet Mocha Macaron Cake.  Red velvet and cream cheese go perfectly together inside the cake, but to tie in the macarons, we went with a chocolate fudge frosting.

Red Velvet Mocha Macaron Cake | JavaCupcake.com Red Velvet Mocha Macaron Cake | JavaCupcake.com

Deliciously sinful in every bite… or so I was told.

Since the cake was for a party, I couldn’t really cut into it for a photo for this post, so I tried to take a picture of the cake before I frosted it to give you an idea of how the inside looks.

Red Velvet Mocha Macaron Cake | JavaCupcake.com

The birthday girl sweetly emailed me after the party and said the cake was delicious and she was so very thankful I made it for her.  I only wish I could have had a slice of the cake myself!

Happy Baking!

Red Velvet Mocha Macaron Cake

Red Velvet Mocha Macaron Cake

Yield: 1 cake
Prep Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes

Ingredients

Red Velvet Cake

  • 8Tbsp unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 5 Tbsp unsweetened dark chocolate cocoa powder
  • 4 Tbsp liquid red food coloring mixed with 2 Tbsp water
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 tsp distilled white vinegar

Whipped Cream Cheese Filling

  • 4oz cream cheese, room temperature
  • 1/2 cup granulated sugar
  • pinch of salt
  • 1/2 tsp vanilla
  • 3/4 cup heavy whipping cream

Chocolate Fudge Frosting

  • 12Tbsp unsalted butter, room temperature
  • 1lb package plus 1 cup powdered sugar
  • 1/3 cup dark chocolate cocoa powder
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1/2 cup heavy cream
  • 4oz semi-sweet bakers chocolate

Mocha Macarons

  • Use THIS RECIPE to make full size macarons.

Instructions

Red Velvet Cake

  1. Preheat oven to 350 F degrees. Grease & flour 2 9-in round cake pans.
  2. In the bowl of a stand mixer, cream together the butter and sugar for 3 minutes. One at a time, add the eggs and mix well after each addition. Cream again for 1 more minute.
  3. In a small bowl, combine the cocoa powder, water, vanilla and red liquid coloring until it has become a thick paste.
  4. Add this mixture to the bowl of the mixer and mix until completely combined. Scrape the bowl down to make sure all the batter has been colored red.
  5. Combine the flour and salt together in a bowl. Add half the buttermilk to the batter and mix until combined, the mixture will look grainy and curdled. Add half the flour and mix until combined. Repeat this with the remaining buttermilk and flour.
  6. Add the baking soda and vinegar and beat for 2 minutes or until the mixture is completely smooth and uniform.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
  9. Wrap the cake layers in plastic and freeze until firm or ready to use.

Whipped Cream Cheese Filling

  1. In the bowl of your stand mixer, whip the cream cheese until light and fluffy. Add sugar, salt and vanilla and continue whipping until incorporated.
  2. With the mixer on medium speed, slowly add the whipping cream and whip until incorporated. Turn the mixer to high speed and whip until light, fluffy and smooth.
  3. Chill for at least an hour or until ready to use.

Chocolate Fudge Frosting

  1. Using a double boiler, gently melt the chocolate. Set aside to slightly cool.
  2. In the bowl of a stand mixer with the paddle attachment, beat the butter until smooth. While beating, sift together the cocoa powder and powdered sugar.
  3. Pour the cooled, melted chocolate into the butter and mix until incorporated.
  4. One cup at a time, add the powdered sugar and cocoa to the butter beating well after each addition.
  5. Mix in the vanilla and salt.
  6. Slowly pour in the heavy cream and beat the frosting on high speed until smooth and fluffy, about 3-4 minutes.

Mocha Macarons

  1. Use THIS RECIPE to make the macarons and filling. Instead of making mini macarons like the recipe, use a 1 1/2in circle template to make your macarons.

Assembly

  1. Place one cake layer on a cake plate or stand, flat side down. Spread whipped cream cheese filling evenly over the top of the cake leaving a 1/2in border of unfrosted cake on the edges. . Gently place the second cake layer, flat side up, on top of the filling and press gently until the filling reaches the edges. Chill cake for 20 minutes to set.
  2. Apply a thin crumb coat of frosting to the entire outside of the cake. Freeze/chill the cake again for 20-30 minutes or until the frosting is firm.
  3. Spread the remaining frosting evenly over the outside of the cake. Use a bench scraper to create a flat surface of frosting on the top of the cake. Use a small spatula to create a textured side/edges of the cake.
  4. Place macarons evenly on the top of the cake along the edges.
  5. Chill cake and macarons until ready to serve. Remove 20 minutes before serving.
Black and White Cupcakes in grease-proof Quatrefoil liners from Sweets & Treats Boutique | JavaCupcake.com

Black and White Cupcakes

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

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

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

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

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

quatrefoil liners liners grease-proof technology produce great looking cupcakes, every time!

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

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

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

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

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

Happy Baking!

Black and White Cupcakes

Black and White Cupcakes

Yield: 20-24 cupcakes
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes

Ingredients

Vanilla Cupcakes

  • 225g vanilla sugar (1 cup)
  • 175g cake flour, sifted (1 3/4 cups)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup sour cream
  • 1/4 cup vegetable oil
  • 1 Tbsp vanilla extract
  • 2/3 cup milk

Dark Chocolate Frosting

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup vegetable shortening (I used Crisco)
  • 3/4 cup dark chocolate cocoa powder (I used Hershey's)
  • 6 cups powdered sugar
  • 1/2 tsp espresso powder
  • 3/4 cup heavy cream
  • 1 Tbsp vanilla

Instructions

Vanilla Cupcakes

  1. Line cupcake tins with grease-proof liners. Preheat oven to 350F degrees.
  2. In the bowl of your stand mixer, combine the vanilla sugar, cake flour, baking powder, baking soda and salt.
  3. Add the soft butter and mix on medium speed for about 3 minutes. The end result of this will be a coarse meal texture.
  4. In another bowl, whisk together the oil, eggs, sour cream and vanilla extract. Add this to the flour mixture and mix until smooth. Scrape the bowl to ensure everything is incorporated. NOTE: The mixture will be very thick at this point.
  5. With the mixer on low speed, slowly pour in the milk and mix until incorporated. Use a rubber spatula to fold the batter a few times and press out any lumps in the batter. NOTE: Be gentle during this process, you don't want to overwork the batter.
  6. Scoop the batter into the cupcake liners just over 1/2 full - Do not overfill!
  7. Bake 15-18 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 2-3 minutes before removing to a wire rack to cool completely before frosting.

Chocolate Frosting

  1. In the bowl of your stand mixer, cream together the butter and shortening until smooth.
  2. Add half the powdered sugar, espresso powder and cocoa powder and mix until combined.
  3. With the mixer on low speed, pour in all of the heavy cream and vanilla. Turn mixer speed up to medium and mix until completely incorporated.
  4. Mix in the remaining powdered sugar. Scrape the bowl down to ensure everything is incorporated.
  5. Mix on high for 30 seconds.
  6. Fill a piping bag fitted with a Wilton 1M tip with frosting and pipe swirls of frosting onto each cupcake. Garnish with white sugar pearls.
  7. Store up to 4 days in an air tight container.

 

Golden Chocolate Creme Cupcakes inspired by the OREO with the same name! | JavaCupcake.com

Golden Chocolate Creme Cupcakes

Based on the OREO cookie with the same name, these Golden Chocolate Creme Cupcakes are a rich, golden cake topped with sweet whipped chocolate ganache.  A delightful treat for an OREO lover!

Golden Chocolate Creme Cupcakes inspired by the OREO with the same name! | JavaCupcake.com

We don’t get many of the fun flavors of OREO cookies at the commissary here in Grafenwoehr, Germany.  So… when I see a flavor with the big NEW tag next to it, I snatch up at least one package!  This time… it was the Golden Chocolate Creme OREO cookies.  Golden cookie filled with smooth chocolate cream.

I instantly knew these needed to be turned into a cupcake.  Golden yellow cake topped with chocolate frosting?  Seriously perfect.

Golden Chocolate Creme Cupcakes inspired by the OREO with the same name! | JavaCupcake.com

Here’s where I struggled though… what kind of chocolate frosting should be on top?  I knew that it had to be so super creamy and sweet… so my traditional chocolate buttercream that I use on my favorite chocolate cupcake recipe would be out.  That frosting is too fluffy and light.

Ohhhh… but ganache is smooth and creamy!! YES! I’ll whip it up to pure chocolate perfection!

Golden Chocolate Creme Cupcakes inspired by the OREO with the same name! | JavaCupcake.com

I can’t take credit for this golden cake though… it comes from Smitten Kitchen.  She already had a great recipe, so why reinvent the wheel.   You can find her yellow cake recipe here… but I’ll post it below cause I turned it into cupcakes.

Just so you know… this cake is pretty darn delicious.  The yellow cake is light and fluffy, moist and full of great flavor.   The whipped chocolate ganache is smooth, creamy and so effffffffing good!  It really taste so creamy smooth… just like the center of a Golden Chocolate Creme Oreo!

Golden Chocolate Creme Cupcakes inspired by the OREO with the same name! | JavaCupcake.com

So, the recipe for the frosting only made enough to frost just about 2 dozen cupcakes.  Bummer, I know.  I had naked cupcakes!  ACK! So, I whipped up a half batch of my perfect peanut butter buttercream and topped the rest with that! Another great option for this golden cake! YUM!

To transform these cupcakes into a treat perfect for Fall, I used:

Cupcake Liners: Sweets & Treats Boutique
Autumn Leaf Mini-Quins: Bake it Pretty

Enjoy!

Golden Chocolate Creme Cupcakes

Yield: 2-3 dozen cupcakes
Prep Time: 1 hour 30 minutes
Cook Time: 16 minutes
Total Time: 1 hour 46 minutes

Ingredients

Golden Cupcakes

  • Brown Chevron Liners from Sweets & Treats Boutique
  • 4 cups cake flour ( or 3 1/2 cups flour + 1/2 cup corn starch - SIFTED 2x)
  • 2 tsp baking powder
  • 1 1/2 tspbaking soda
  • 1 tsp salt
  • 1 cup nsalted butter, room temperature
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 4 large eggs, at room temperature
  • 2 cups buttermilk

Whipped Chocolate Ganache

  • 3 1/2 cups semi-sweet chocolate chips
  • 1 3/4 cup heavy cream
  • Autumn Leaf Mini Quins - for garnish (optional)

NOTE:

  • You may need to make more frosting than this recipe yields. I ran out of whipped ganache with 9 cupcakes left to frost. If you used the closed star Wilton 1M tip, the frosting might go further.

Instructions

Whipped Chocolate Ganache

  1. Place chocolate chips in the bowl of your stand mixer. (If you don't have two bowls for your mixer, place the chocolate in a medium glass bowl.)
  2. Heat the heavy cream on the stove until just boiling. Pour immediately over the chocolate chips and let sit for 2 minutes. Do not stir during these 2 minutes.
  3. Using a rubber spatula, stir the chocolate and cream until all the chocolate has melted. If the chocolate doesn't want to melt all the way, use a double boiler to heat the chocolate until it's all melted.
  4. Allow to cool for 20 minutes on the counter and then chill in the fridge for about an hour. You want the frosting to be the consistency of really thick pudding.
  5. While it's chilling, bake the cupcakes.
  6. After the cupcakes are baked and are cooling, remove the ganache from the fridge and let rest on the counter for 10 minutes.
  7. Using the whisk attachment on your mixer, whisk the chocolate for about 2-3 minutes. It will lighten in color and get fluffy. Do not over mix.

Golden Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of your stand mixer, cream together the butter and sugar for 2-3 minutes or until light and fluffy.
  4. Mix in the vanilla. Scrape the sides of the bowl and mix again.
  5. One at a time, add the eggs. Scrape the bowl down after each addition of eggs.
  6. With the mixer on low, pour in the buttermilk and mix until just combined. NOTE: The batter will look curdled, but will smooth out with the flour.
  7. One cup at a time, add the flour with the mixer on low speed. Mix until just combined after each addition. Scrape the sides of the bowl and make sure all the flour has been incorporated.
  8. Scoop batter into liners 2/3 full.
  9. Bake for 15-17 minutes or until a toothpick comes out clean.
  10. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Assembly

  1. Using a large open star tip fitted on your piping bag, pipe a swirl of frosting onto each cupcake.
  2. Garnish with the leaf quins.

 

The Only Chocolate Cupcake Recipe You’ll Ever Need!

Your search is over.  You don’t have to look on Pinterest or Google anymore… because yes, you’ve finally found it.  The only chocolate cupcake recipe you’ll ever need!

The Only Chocolate Cupcake Recipe You'll Ever Need! by JavaCupcake.com

You might be thinking that is an awfully bold statement.  But let me assure you… this recipe isn’t all talk… it’s ALL FLAVOR!  Rich chocolate cake highlighted by the subtle undertones of espresso topped with the lightest, fluffiest chocolate buttercream you’ll ever taste.

You’ll  never need another chocolate cake recipe ever again… because trust me… this one is not only simple to make, but out of this world delicious!

i-love-lucy

If you can’t take my word for it… ask Lucy.  She helped decorate these cupcakes and she loved them! (PS… Her Mommy and baby sister loved them too!)

Enjoy!

The Only Chocolate Cupcake Recipe You'll Ever Need! by JavaCupcake.com

The Only Chocolate Cupcake Recipe You’ll Ever Need!

The Only Chocolate Cupcake Recipe You’ll Ever Need!

Yield: 1 dozen cupcakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Ingredients

Chocolate Cupcakes

  • 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

Whipped Chocolate Buttercream

  • 3/4 cup unsalted butter, room temperature
  • 1/4 cup dark chocolate cocoa powder
  • 1lb powdered sugar
  • 1 tsp vanilla
  • 1/4 cup heavy whipping cream
  • pinch of salt
  • rainbow nonpareils- for garnish

Instructions

Chocolate Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium sauce pan, melt the butter. Add the coffee, 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.

Whipped Chocolate Buttercream.

  1. In the bowl of your stand mixer, whip the butter until smooth.
  2. Add the dark chocolate cocoa powder and mix on medium-high until combined.
  3. Add the sugar and salt and mix until incorporated. The frosting will be very thick.
  4. Mix in the vanilla extract and heavy whipping cream and mix until smooth. Scrape the sides of the bowl and mix again for 20 seconds.
  5. Beat on high for 2-3 minutes, scrape the sides of the bowl and beat again for 1 more minute.

Assembly

  1. Using a Wilton 1M tip on a piping bag, pipe swirls of frosting onto each cupcake.
  2. Top with rainbow nonpareils for garnish.

Original Karamelgebäck Creme Cupcakes

Enjoy a taste of Belgium with these Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes made from the creamy, rich caramel spread from the Lotus Bakery!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

You’ve heard of Cookie Butter, right? Trader Joes sells it.  It’s also been called Speculoos, Biscoff or Karamelgebäck Creme.  Well, that Cookie Butter is a knock-off of the creamy, caramel cookie spread made by The Lotus Bakery from Belgium!    The Original Karamelgebäck Creme is a spread made from their popular Lotus Bakeries caramel cookie (often called a Biscoff cookie) that is commonly served in restaurants and hotels in Europe with coffee.  It’s similar to peanut butter or Nutella in it’s uses, but the flavor is so distinct.

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

I’ve had a few jars of  in my pantry for a few weeks now.  Before then, the only time I could get this delicious cookie spread was when the cute lttle old man from Belgium would come to the PX on post and set up a booth to sell his beers, cheeses and the Speculoos…. at €8 a jar.  So, when the local grocery store was selling them for €3, I picked up a few jars.  And, I was lucky enough to get a Choco Speculoos too!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

Back in the USA, this spread is known as Cookie Butter and can be found at stores like Whole Foods and Trader Joes.  But, I’ve heard stories from a few of my readers that it’s a hot commodity and is even rationed in some places and VERY expensive.  So if you can get your hands on a jar… savor EVERY BITE, because it’s unlike anything you’ve ever had before!

With this spread, I made Original Karamelgebäck Creme Cupcakes.  The base of the cupcake is dense, moist and full of the sweet caramel flavor of the Biscoff cookie.  The frosting is made with the Choco Speculoos and is so light and fluffy.  I could have eaten this frosting by the spoonful.  Oh, who I am kidding.  I totally did eat it by the spoonful.   Topping this cupcake is crushed Biscoff cookies, which I think adds the perfect little crunch to the cupcake!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

It’s like a Belgian explosion in my mouth with each bite of this cupcake.  SO GOOD!

Don’t worry though, if you can’t find  Original Karamelgebäck Creme in any stores in the USA, just run to Trader Joes and try to find cookie butter.  And the Choco Speculoos… you probably won’t find that in the USA either, but you could use Nutella or more  Original Karamelgebäck Creme and add some cocoa powder.

Enjoy!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

If you like these cupcakes, check out the Chocolate cupcakes with Biscoff Milka Cream Cheese Frosting I made last year!

Chocolate Biscoff Cupcakes by JavaCupcake

Original Karamelgebäck Creme Cupcakes

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

Ingredients

Original Karamelgebäck Creme Cupcakes

  • 3/4 cups flour
  • 2 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups dark brown sugar, packed
  • 5 tablespoons unsalted butter, room temperature
  • 1/2 cup Original Karamelgebäck Creme (aka Biscoff, Cookie Butter or Speculoos)
  • 1 cup whole milk
  • 1 tsp vanilla
  • 3 large eggs

Choco Speculoos Buttercream

  • 1 cup unsalted butter, room temperature
  • 1 cup Choco Speculoos (any chocolate spread could be substituted)
  • 3 cups powdered sugar
  • 1/8 tsp salt
  • 1/4-1/2 cup heavy whipping cream
  • Karamelgebäck cookies (Speculoos cookies), crushed - for garnish

Instructions

Original Karamelgebäck Creme Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In the bowl of your stand mixer, combine the flour, baking powder, salt and sugar on low speed.
  3. Add the butter, peanut butter, milk and vanilla and mix on medium high speed until the batter is smooth - about 30 seconds.
  4. Add the eggs, one at a time, and mix until just incorporated. Scrape the sides & bottom of the bowl the ensure everything is combined. NOTE: The batter may appear to have lumps of butter in it... no worries, they will melt and bake into the cupcakes perfectly!
  5. Fill cupcake liners 2/3 full and bake for 17-19 minutes or until a toothpick comes out clean.
  6. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Choco Speculoos Buttercream

  1. In the bowl of your stand mixer, cream together the butter and Choco Speculoos until smooth.
  2. Add the powdered sugar one cup at a time, beating until smooth after each addition.
  3. Mix in the salt.
  4. Scrape the sides of the bowl and add 1/4 cup of the heavy whipping cream and beat until smooth. Check the consistency, if you want it looser, add more cream. Once it's the consistency you want, beat on high for 2 minutes or until the color lightens.

Assembly

  1. Using a Wilton 1M closed star tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
  2. Garnish the top of the frosting with crushed Karamelgebäck cookies.

Dark Chocolate Banana Cupcakes

I’m super excited to share these Dark Chocolate Banana Cupcakes with you today!  Why, you may be asking?? Well… it’s because these cupcakes are a part of a guest post I wrote for Christi at Love from the Oven.

Dark Chocolate Banana Cupcakes by JavaCupcake.com

These cupcakes are a dark chocolate cake with banana chunks running through the cake… making it so moist.  The frosting is a dark chocolate frosting and instead of milk or cream, I use banana to moisten it.

Chocolate + Banana = YUM!

Make sure you check out the recipe and my entire guest post over at Love From the Oven!  Oh… and while you’re there, make sure to check out all the rest of the amazing treats that Christi comes up with!  She’s one of my biggest inspirations when it comes to blogging!

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