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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.
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.

 

Grasshopper Fudge

This Grasshopper Fudge is crazy easy to throw together, but so good!  The perfect combo of mint, crunch, and smooth fudge!

grasshopper_fudge

Hi Java Cupcake fans!  My name is Lisa and I’m so happy to be here today for a guest post!  I blog over at Wine & Glue all about easy dinners, fun crafts, my crazy kids, and delicious fast deserts like this Grasshopper Fudge!

grasshopper_fudge_2 JC

I love easy fudge recipes so much!  They are a pretty standard formula:  3 cups chocolate chips + 1 14 ounce can of sweetened condensed milk (make sure you get SCM and not evaporated milk . . . that will never work and leave you really irritated with me).

If you like this recipe, you can find 25 MORE crazy easy fudge recipes here!

grasshopper_fudge_3_JC

You can find more easy recipes like this one by following me on Pinterest, Twitter, Instagram, and Facebook!

Grasshopper Fudge

Grasshopper Fudge

Yield: 25 pieces
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

This Grasshopper Fudge is crazy easy to throw together, but so good! The perfect combo of mint, crunch, and smooth fudge!

Ingredients

  • 3 cups white chocolate chips
  • 14 oz Sweetened condensed milk
  • 1/4 tsp peppermnt extract
  • 4 drops green food coloring
  • 2 cups crushed grasshoppers, divided

Instructions

  1. Line an 8 by 8 inch baking dish with aluminum foil.
  2. Over medium heat, melt the chocolate chips and sweetened condensed milk, stirring to combine.
  3. Remove from the heat, stir in the peppermint extract, food coloring and 1 cup of the crushed grasshoppers. Pour into the 8 by 8 inch pan. Top with the reaming crushed cookies.
  4. Let set completely, about 4 hours. Best when stored in an airtight container and eaten within two or three days.

 

Chocolate S'mores Cookies by The Cooking Actress for JavaCupcake.com

Chocolate S’mores Cookies

A sweet guest recipe for you today that transforms your favorite summertime dessert  into decadent, delicious Chocolate S’mores Cookies!

Chocolate S'mores Cookies by The Cooking Actress for JavaCupcake.com

Hello there JavaCupcake readers!! My name is Kayle and I’m the gal behind the food blog, The Cooking Actress. In case you didn’t get it…I’m an actress…and I cook. I also live in Ohio (my home state, but I moved here a couple years ago from NYC) with my husband and I love to make homemade crave-worthy foods! There, now we’re introduced. Nice to meet ya 🙂 I’m so excited to be here and help Betsy out while she takes care of her family and prepares for their move and such. She’s seriously one of the sweetest, strongest women I know-I’m sure you all agree. PLUS-she makes some of the most gorgeous and delectable looking sweets, that is just a fact!

Chocolate S'mores Cookies by The Cooking Actress for JavaCupcake.com

Alright now…let’s talk cookies. They’re kinda my thang. I’ve been referred to as the cookie queen on more than one occasion…just sayin’. Ha, but seriously they’re my favorite and I do sort of think of them as my specialty. Which is why I’m always wary of buying cookies because they so rarely live up to my expectations, especially now that I live in OH-which has admittedly fewer quality bakery options than NY did. BUT there is one place I’ve found that has solid cookies…Insomnia. They’re a national cookie chain that has shops located on/near college campuses and they deliver until all hours of the morning. I do not live on a college campus BUT I do live 15 minutes away from Kent, a college town (Kent State University…where my husband is getting his master’s and almost everyone I know went for undergrad)-and they have an Insomnia Cookies, and I have had the pleasure of stopping in and enjoying said cookies on more than one occasion.

Chocolate S'mores Cookies by The Cooking Actress for JavaCupcake.com

Although Insomnia has a few different kinds of tasty looking cookies, I am always drawn to their Deluxe S’mores Cookie—it’s just something I can’t get anywhere else. And I LOVE IT! They’re the kind of smart bakery that serves your cookies warm, as they should be. And the cookie is chocolatey and chewy and has gooey mini marshmallows and little bites of crunchy graham crackers…and I live too far away to have them on the regular. So-I decided to make my own!

Chocolate S'mores Cookies by The Cooking Actress for JavaCupcake.com

Ahhh I was nervous! I tried scouring the internet for their recipe or copycat recipes and nothing was right! I needed a fairly flat, definitely large, yet chewy and gooey and very chocolatey cookie base-I knew as long as I had that I could just add mini marshmallows and graham crackers and that would be simple enough to figure out. So I searched. And I found something I thought might work. And then I adapted it slightly (baking it for less time so they’re softer and chewier, in addition to adding the ‘mallows and grahams). And I reveled in my success….I HAVE DONE IT! I recreated the cookies (…pretty close anyway. As close as I think is possible without the actual recipe) and they are delicious. I’m so excited. And I’m so excited to share them with YOU GUYS!

Chocolate S'mores Cookies by The Cooking Actress for JavaCupcake.com

My brother (who is currently in basic training for the Air Force) shares my love of the s’mores cookies and I know he’d love these. Which is why I’m freezing some to bring to him when I go to his graduation, and why I plan on making and shipping him a batch once he’s out of basic. Because I’m a good sister 🙂 But for reals…these cookies are so decadent and rich and perfectly chewy and they have gorgeously melted chunks of chocolate (I prefer dark but feel free to use milk!) and little bits of graham cracker and then-GUYS-some of the mini marshmallows toast while they bake. So the s’mores-ness is on the next level. They’re everything I wanted them to be and more and I know you’ll all love them as much as I do!

Find more about Kayle here!
Blog: http://www.cookingactress.com/
FB: https://www.facebook.com/thecookingactress
Twitter: https://twitter.com/kayleblogna
Pinterest: https://www.pinterest.com/cookingactress/
Instagram: https://www.instagram.com/kayleblogna/

Bloglovin: https://www.bloglovin.com/blogs/cooking-actress-8187653

Chocolate S'mores Cookies

Chocolate S'mores Cookies

Yield: 18+ Cookies
Cook Time: 12 minutes
Total Time: 12 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 8 oz. milk or dark chocolate, 4 oz. coarsely chopped, 4 oz. cut into 1/4-inch chunks
  • 1 stick (8 tbsp.) unsalted butter
  • 1 and 1/2 cups granulated sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 cup mini marshmallows, divided
  • 4 graham cracker squares, broken into small pieces, divided

Instructions

  1. Preheat oven to 325F degrees. Line a large baking sheet with parchment paper.
  2. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
  3. Melt chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water. Remove the bowl from heat and let cool a few minutes. Add sugar, eggs, and vanilla to the chocolate mixture and, using an electric mixer, beat on medium speed until combined.
  4. Slowly mix in the dry ingredients on low speed.
  5. Fold in chocolate chunks, 1/2 cup mini marshmallows, and 2 squares of broken up graham crackers.
  6. Scoop batter using a large cookie scoop (about 1/4 cup of dough) and place at least 2 inches apart on the prepared baking sheet. Press the remaining mini marshmallows and broken up graham cracker bits into the tops of each cookie dough ball (approx. 2 marshmallows and 2 graham cracker pieces per cookie).
  7. Bake until cookies are slightly only-del replaceWithoutSep" id="165" data-gr-id="165">flattened, about 12 minutes. Let cool on the sheet for at least 5 minutes before transferring to a wire rack to finish cooling.

Notes

Adapted from Martha Stewart's Double Chocolate Chunk Cookies and inspired by Insomnia Cookies' Deluxe S'mores Cookie.

Chocolate S'mores Cookies by The Cooking Actress for JavaCupcake.com

Chocolate Coffee Pie Recipe

Mocha Latte Pie

Chocolate Coffee Pie Recipe

Oh hiiiiii! I’m Heather – a friend of Betsey’s – and today I made you a pie!

Other days you can find me over at Sugar Dish Me where I share lots of food and talk too much about dogs. Since Betsey and family are making the looooong trek back to the states with all their stuff in tow, it seemed like the perfect time to jump over here and talk to all of you so Miss Java Cupcake can relocate all her sprinkles and put away all her muffin tins.

I come bearing gifts…

No Bake Mocha Latte Pie Recipe

Everyone loves a no-bake pie recipe, right?

This one is super easy – like you could probably make it even if you had to move back to the U.S. from Germany and your kitchen was full of boxes.

I based this recipe on everyone’s favorite no-bake peanut butter pie. You know the one made with cream cheese and cool whip? THAT. Plus I added instant espresso (not your grandma’s Sanka), and chocolate spread.

Let’s discuss chocolate spread. I used Hershey’s because it was the only one I could find without anything added to it. There are lots of varieties made by lots of brands. Last year JIF had a mocha cappuccino spread that would have worked perfectly, but I couldn’t find it. The moral to this conversation is to use what you like/can find without going to a zillion stores.

Mocha Latte Pie Recipe

Next we are going to talk about Cool Whip. Please don’t send me (or Betsey) Cool Whip hate mail. Cool Whip has it’s place in the no-bake dessert world and I’ll tell you why: TEXTURE.

So. All that pretty whipped fluffiness on this pie? It’s fresh, delicious, I-made-it-myself whipped cream. I adore it. I can (and do) eat it straight from the mixing bowl with a spoon. IN the pie though, I use Cool Whip. Because it keeps the filling soooooooper creamy. It folds in without falling. It thaws faster when you are ready to serve. (you can even buy 1/3 fat versions if you wanna cut some calories etc) All of that said, if you are a stickler, you can make this pie with natural homemade sweetened whipped cream. I’ll leave that up to you.

No Bake Mocha Latte Pie recipe

10 minutes of prep, pop it in the freezer, and 2 hours later you have the prettiest pie loaded with chocolate coffee flavor. Mocha Latte Pie! Perfect for a blog called Java Cupcake I think.

So before I go — a little more about me:

  1. If you dig easy recipes you can have mine delivered to your inbox by going HERE
  2. Cheesecake is my favorite. If it is also your favorite you should try this Bourbon Cheesecake with Boozy Chocolate.
  3. I really like cooking and baking with booze.
  4. If you love dogs I will be your best friend. I volunteer with a rescue group and we have 5 dogs plus two foster dogs right now. Yes that is 7 dogs.
  5. I’m getting married in September.
  6. I’d love it if you joined me on Instagram, Facebook, Pinterest, and Twitter!
Mocha Latte Pie

Mocha Latte Pie

Yield: 2 pies (16 servings)
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 2 prepared chocolate cookie pie crusts
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup chocolate spread
  • 3 tablespoons instant espresso powder
  • 2 teaspoons vanilla
  • 1/2 cup milk
  • 2 (8 ounce) containers of Cool Whip
  • For the topping:
  • 3 cups heavy whipping cream
  • 5 tablespoons powdered sugar
  • chocolate shavings to garnish

Instructions

  1. Beat the cream cheese and powdered sugar together until fluffy. Add the chocolate spread and espresso powder. Beat until combined. Then mix in the vanilla and milk until smooth.
  2. Using a rubber spatula fold in the Cool Whip until it is evenly incorporated. Divide the pie filling between the two crusts.
  3. To make the topping add the heavy cream to the bowl of a stand mixer and beat on med high until stiff peaks form, adding the powdered sugar a tablespoon at a time while it mixes. Spread over both pies and cover with the shaved chocolate.
  4. Freeze for at least 2 hours or overnight.

 

chocolate cupcakes with milk chocolate ganache frosting

Chocolate Cupcakes with Whipped Milk Chocolate Ganache

 

My favorite chocolate cupcakes with whipped milk chocolate ganache.

Chocolate Cupcakes with Whipped Milk Chocolate Ganache by Baked Bree for JavaCupcake.com

Lately, I’ve acquired a bit of a YouTube obsession. I watch cooking and baking videos all the time. I was watching My Cupcake Addiction and realized that I have been not making ganache correctly. Well, making ganache is the easiest thing in the world, it is two ingredients – chocolate and cream. The part that I was getting wrong was not letting it stand to firm up. I tried making whipped ganache before and it wasn’t firm enough to pipe. After watching a video about ganache, I realized that my problem was that I didn’t let it firm up again after I whipped it.

Chocolate Cupcakes with Whipped Milk Chocolate Ganache by Baked Bree for JavaCupcake.com

Now that I’ve figured it out, I might not ever need to make another frosting. It is light and fluffy, and so chocolatey. And you can use whatever kind of chocolate you like, dark or white also work here. If you would like a smoother frosting, you can skip the whipping step and just spread the thickened ganache over your cupcakes.

Chocolate Cupcakes with Whipped Milk Chocolate Ganache by Baked Bree for JavaCupcake.com

These cupcakes are so simple to make and are so elegant. I found these chocolate straws in a gourmet shop, they are so pretty and are the perfect finishing touch to these cupcakes.

I’m Bree of Baked Bree. Come over and say hi. You can also find me on Facebook, Pinterest, or Instagram.

Chocolate Cupcakes with Whipped Milk Chocolate Ganache

Chocolate Cupcakes with Whipped Milk Chocolate Ganache

Yield: 18 cupcakes
Prep Time: 4 hours 15 minutes
Cook Time: 18 minutes
Total Time: 4 hours 33 minutes

A rich chocolate cupcake with whipped milk chocolate ganache frosting.

Ingredients

Chocolate Cupcakes

  • 1 box devil's food cake mix
  • 1 small box chocolate instant pudding mix
  • 3 eggs
  • ¾ cup vegetable oil
  • ½ cup water
  • ¾ cup sour cream
  • 2 teaspoons vanilla extract

Whipped Milk Chocolate Ganache:

  • 1 (12-oz) bag milk chocolate chips
  • 6 oz. heavy cream
  • chocolate straws (optional)

Instructions

  1. Preheat oven to 350°. Line two muffin tins with 18 paper liners.
  2. Add cake mix ingredients to the bowl of an electric mixer. Beat well, about 3 minutes, scrapping the bowl occasionally.
  3. Divide batter evenly between muffin tin. Bake for 18 to 22 minutes, or until a toothpick comes out clean. Let cool completely.
  4. To make the frosting: add chocolate chips and cream to a microwave safe bowl. Microwave for 1 one minute. Stir. Cook for another minute. Stir until completely smooth. (Microwave times vary, repeat in 20-30 intervals if needed to completely melt the chips.)
  5. Press plastic wrap onto the surfact of the chocolate. Let stand for 1-2 hours to thicken, Add chocolate mixture to an electric mixer fitted with the whisk attachment until whipped, about 3-4 minutes. Cover again and let firm up, about an hour. Transfer to a piping bag fitted with a large star tip. Pipe onto cupcakes and add chocolate straws for decoration.

 

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