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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.

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.

 

Roasted Apricot and Peach Cake | JavaCupcake.com

Roasted Apricot and Peach Cake

Roasted apricots and peaches fill this decadent summer cake with unparalled flavor.  This fruit cake is a must-make for the summer!

Apricot filled Peach Cake | JavaCupcake.com

Yesterday, I shared details on the design of this cake and today I’m share the recipe for the inside.  This Roasted Apricot and Peach Cake is a magnificant treat for summer fruit lovers.

I began this cake with the idea that I wanted to include seasonal roasted fruit into a cake.  When I went to the store the apricots and peaches were fresh so I decided on them.

Roasted Apricot and Peach Cake | JavaCupcake.com

The process off roasted the fruit made my house so incredibly amazing.  Butter, brown sugar and cinnamon topped each halved piece of fruit which were then roasted until soft, sweet and golden brown.

The roasted peaches and apricots almost didn’t make it into the cake because I really wanted to just eat them hot off the pan.

Roasted Apricot and Peach Cake | JavaCupcake.com

I diced the peaches and folded them into the cake batter and pureed the apricots along with cinnamon and sugar to make the filling.  These two flavors are a the perfect cake combination.  Sweet, tart, and a bit savory.

The cake itself was crumbly, but in the best way possible, moist and so incredibly flavorful.

Roasted Apricot and Peach Cake | JavaCupcake.com

Although you can’t really tell from the decoration, the cake is covered in a whipped white chocoalte buttercream.  I knew I wanted a a frosting flavor that wasn’t too sweet, but had it’s on distinct flavor to go with the fillings of this cake.  When my husband suggested white chocolate as I was brainstorming ideas for the flavors of the cake I knew it was the winner.

I shared the cake with my neighbors and got rave reviews.  Not only was it beautifully decorated Katherine Sabbath style (read more about that here), but it was decadently delicoius.

Katherine Sabbath Inspired Cake | JavaCupcake

 

I really hope you make this cake.  It’s completely worth the effort of roasting the fruit and even if you don’t decorate it like I did… it’s going to be delicious.

Happy Baking!

Apricot filled Peach Cake with White Chocolate Buttercream

Apricot filled Peach Cake with White Chocolate Buttercream

Ingredients

Roasted Fruit

  • 6 large ripe peaches
  • 25-30 ripe apricots
  • brown sugar
  • unsalted butter
  • cinnamon

Peach Cake

  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 3 large eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1 Tbsp vanilla extract
  • Roasted peaches

Apricot Filling

  • Roasted apricots
  • 1/4 cup brown sugar, loose
  • 2 Tbsp unsalted butter
  • 1 Tbsp vanilla

White Chocolate Buttercream

  • 300g high quality white chocolate
  • 1 1/2 cups unsalted butter, room temperature
  • 2 lbs powdered sugar
  • 1/4-1/2 cup heavy cream
  • 1 Tbsp vanilla
  • pinch of salt
  • Lemon yellow, pink, leaf green, blue Wilton gel food coloring

Instructions

Roasted Fruit

  1. Preheat oven to 425F degrees. Line a baking sheet with foiil.
  2. Cut in half and take the pit out of the peaches and apricots and place them cut side up on the baking sheet.
  3. Put a dab of butter onto each half of fruit then sprinkle with brown sugar and cinnamon.
  4. Roast for 25-30 minutes or until they are hot, soft in the middle and begin to brown.
  5. Allow to cool completely.

Apricot filling

  1. In a small bowl combine the roasted apricots, brown sugar, butter and vanilla. Mix togehter with a whisk until completely incorporated.
  2. You want to mash up any pieces of apricot and remove any skin that is still in large pieces. The goal of the filling is to be the consistency of jelly.

Peach Cake

  1. Preheat the oven to 350F degrees. Line 3 8-inch round cake pans with grease, parchment paper and flour.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 3-4 minutes or until light and fluffy.
  3. Add the eggs one at a time and mix well after each addition making sure to scrape the sides and bottom of the bowl periodically.
  4. In another bowl, whisk together the flour, baking soda and salt.
  5. Add the sour cream and vanilla extract to the butter and sugar and mix until incorporated.
  6. In small parts, add the flour and with the mixer on medium-low speed mix until all the flour has been incorporated. DO NOT OVER MIX.
  7. Dice the roasted peaches into 1/4in chunks and remove any skin that comes off the peahces easily. Fold the peaches into the batter. Scrape the bowl down to make sure everything has been incorporated evenly.
  8. Distribute the batter evenly in the three prepared pans.
  9. Bake for 25-40 minutes or until a toothpick comes out of the center clean.
  10. Allow the cakes to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

White Chocolate Buttercream

  1. Chop the white chocolate into small chunks and place in the pan of the double boiler. Melt the chocolate over medium heat until smooth. Set aside to slightly cool but not set.
  2. In the bowl of your stand mixer, beat the sugar and butter together until smooth.
  3. Pour in the cooled chocolate and and mix until combined. Add the salt, vanilla and 1/4 cup of the heavy cream and beat until smooth.
  4. Add up to 1/4 cup more heavy cream until you get your desired consistency. Beat on high for 3-4 minutes or until fluffy.

Assembly

  1. NOTE: Coloring the cakes green and orange are optional. I've detailed the process to get the frosting the colors I have freatured here. Feel free to leave the frosting white.
  2. Reserve at least 1/2 the white frosting and set aside. Separate the remaining frosting into two bowls.
  3. To make the peach, combine equal parts of lemon yellow and pink. Remember to start with less color, you can always add more. Mix until smooth and combined. Set aside.
  4. To make the mint green combine 1 part leaf green, 1 part yellow and 2 parts blue. Start with less... add more color as needed. Mix until smooth and combined. Set aside.
  5. Place one cake on your cake plate. Pipe white frosting along the outside edge of the flat top of the cake to create a border for the filling. Fill the top of the cake with a generous layer of apricot filling until it just reaches the top of the frosting border.
  6. Place a second layer on top gently and repeat the filling process.
  7. Finally, lay the third layer of cake on top.
  8. Crumb coat the entire cake and freeze for 20 minutes or until the frosting has set.
  9. Frost the outside of the cake generously. Use a straight edge to make smooth.
  10. To create the orange & green look, frost the top 1/3/ of the cake with orange frosting, the middle 1/3 with white and the bottom 1/3 with green. Use a straight edge to blend them together.
  11. For more on decorating, visit this post with details.

 

Mint Chocolate Chip Cookies | JavaCupcake.com

Mint Chocolate Chip Cookies

Just in time for St. Patrick’s Day, these chewy Mint Chocolate Chip Cookies are a twist on my original chocolate chip cookie with a fresh minty taste!  You’re going to love them!

Mint Chocolate Chip Cookies | JavaCupcake.com

I’m not one to go crazy for St. Patrick’s Day.  Why you may ask?  Well, because…

  1. I don’t believe in Leprechauns.  There are enough Easter bunnies, tooth fairies and Santa’s to worry about.
  2. It’s another holiday that I feel I don’t need to celebrate just because Target wants me to and
  3. I’m not even Irish.  Well, okay I might be like a 1/16 Irish, but that doesn’t count.

Mint Chocolate Chip Cookies | JavaCupcake.com

I do, however, believe that chocolate chip cookies are good idea all the time.  Especially when they’re this delicious and so simple to make!

For these cookies, I took my Perfect Chocolate Chip Cookies recipe and tweaked it just enough to make something new and even tastier.  I switched up the sugar ratios, used semi-sweet chocolate chips, mint extract and of course, added green food coloring!

Mint Chocolate Chip Cookies | JavaCupcake.com

So, if you’re like me and you don’t want to jump on the St. Patrick’s Day bandwagon but still want a delish treat for the holiday… make these Mint Chocolate Chip Cookies!

Happy Baking!

Chewy Mint Chocolate Chip Cookies

Chewy Mint Chocolate Chip Cookies

Yield: 2+ dozen
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes

Ingredients

  • 2¼ cups flour
  • 1 tsp baking soda
  • 1½ tsp cornstarch
  • ½ tsp salt
  • ½ cup dark brown sugar, packed
  • ¾ cup sugar
  • 12 Tbsp unsalted butter, melted
  • 1 egg + 1 egg yolk, large
  • 1 Tbsp mint extract
  • 1 cup semi-sweet chocolate chips + extra for garnish
  • Green gel food coloring

Instructions

  1. In a large bowl, sift together the flour, baking soda, corn starch and salt.
  2. In a medium bowl, whisk together the sugars until no more clumps remain. Add the melted butter and continue whisking until smooth.
  3. Add the eggs, mint extract and green gel coloring and whisk until incorporated.
  4. Make a well in the flour mixture and pour in the wet ingredients. Mix with a wooden spoon until just combined.
  5. Add the chocolate chips and fold together.
  6. Cover with plastic wrap and freeze for 1-2 hours or until firm.
  7. When you’re ready to bake, preheat oven to 325 F degrees and line cookie sheets with parchment paper.
  8. Roll 8 balls of dough, press down flat and place evenly on the prepared cookie sheet. Press 3-4 extra chocolate onto each ball for garnish
  9. Bake 11-13 minutes or until the tops are a light golden color. DO NOT OVERBAKE. Remove immediately.
  10. Allow cookies to cool on the pan for 2-3 minutes before removing to a wire rack to cool completely.
  11. Repeat process with all the cookie dough.
  12. Eat warm! Store cookies in an air tight container for up to 5 days.

 

Chocolate Chip Mint Cupcakes | JavaCupcake.com

Chocolate Chip Mint Cupcakes

These Chocolate Chip Mint Cupcakes are so simple to make yet are packed full of flavor with a moist chocolate cake topped with a whipped mint buttercream.  So good!

Chocolate Chip Mint Cupcakes | JavaCupcake.com

You may remember the Mint Chocolate Chip Cake I made for my friend Chasity’s birthday back in 2013.  Layers of chocolate cake filled and covered in chocolate chip mint buttercream and covered in chocolate ganache.  It was one of Chasity’s favorite flavor combinations and was SO GOOD.

When Chasity left Germany in July, I told her I’d bake for her one last time.  She chose the mint chocolate chip cake and s’mores cupcakes.  Since I wasn’t trying to make that giant layer cake again, I decided to turn the cake into cupcakes!

(PS… You need to see the S’mores Cupcakes I made here.  Chocolate cake filled with graham cracker and topped with marshmallow frosting.  I DIE!!)

Chocolate Chip Mint Cupcakes | JavaCupcake.com

These Chocolate Chip Mint Cupcakes are super easy to make and are completely worth the effort.  The cake is my basic chocolate recipe, minus the espresso powder.  I didn’t want any mocha flavor to come though in the cake.

The frosting is whipped to light and fluffy perfection and is filled with chunks of high quality chocolate and tinted a minty green color.

Chunks of high quality chocolate top the entire cupcake.  I used Lindt 50% bittersweet chocolate in the frosting and the garnish.  Lindt is my favorite chocolate to use in baking!  I blame living in Germany for that though.  It’s EVERYWHERE here!

Chasity loved these cupcakes and I was so super happy to make them for her!

Enjoy!

Chocolate Chip Mint Cupcakes

Chocolate Chip Mint Cupcakes

Yield: 12 cupcakes
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Ingredients

Chocolate Cupcakes

  • 1/2 cup unsalted butter
  • 3/4 cup brewed coffee
  • 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 Mint Chocolate Chip Buttercream

  • 1/2 cup unsalted butter, room temperature
  • 1lb powdered sugar
  • 1/2 cup heavy whipping cream
  • 2 tsp mint or peppermint extract
  • pinch of salt
  • 1/4 cup finely chopped high quality chocolate
  • green gel food coloring
  • 12 chocolate chunks, 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, 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 Mint Chocolate Chip Buttercream

  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add half the powdered sugar and beat on high until incorporated.
  3. Mix in the extract and half the whipping cream and beat until smooth. Scrape the bowl.
  4. Add the remaining powdered sugar and pinch of salt then mix until smooth.
  5. Add the rest of the heavy cream until you reach your desired consistency. Beat on high speed for at least 2-3 minutes until light and fluffy.
  6. Add a drop or two of the green gel food coloring and beat until completely incorporated.
  7. Add the finely chopped chocolate and beat until combined.

Assembly and Storage

  1. Using a Wilton 1M piping tip fitted on a disposable bag, pipe a large swirl of frosting on to each cupcake.
  2. Garnish with a chunk of chocolate.
  3. Store in an air tight container for up to a week.
Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.com

Raspberry Mojitos

Fresh lime juice, mint and raspberries make this sweet, flavorful drink the perfect refreshment for a hot, summer day!

Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.com

My husband loves me.  Seriously.  He loves me lots.  You see, as I was making dinner this past Sunday, my husband Dave came up behind me and tapped me on the shoulder,  I turned around to see him smiling at me with a beautiful beverage in his hand.

“I thought you would like a drink.”  he said sweetly to me.  “I made it just for you because I know how much you love raspberry.” he explained.  I asked him what it was and he told me that he took his favorite drink, the mint mojito and turned it into a raspberry mojito.  His favorite drink plus my favorite fruit equals a drink full of love!

And a super delicious drink at that!

Dave started these Raspberry Mojitos by muddling mint leaves, sugar, lime juice and ice together in the bottom of a glass.  He added raspberries, rum and club soda to the glass and then topped all off with a few floating berries and a whole sprig of mint for garnish!

Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.com

Dave wanted me to make sure to mention that typically a mojito uses a simple syrup instead of just adding sugar to the glass.  But Dave says that he likes how the coarseness of the sugar helps work into the mint to get the oils out of the leaves and break them down a bit more.  I happen to think this technique is an excellent idea and really brings out the mint flavor of the leaves!

Beautiful. And simply perfect.  These raspberry mojitos were sweet, smooth and full of delicious raspberry flavor.  I really truly loved them! And of course, the man who made them for me.  I love him too.

So, if you are in need of a fruity, summertime drink, these Raspberry Mojitos are for you!

Enjoy!

Like the cupcakes you see in the pictures?  Those cupcakes were inspired by this drink! Check out my recipe for Raspberry Mojito Cupcakes

Raspberry Mojitos

Raspberry Mojitos

Yield: 1 drink
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 6-8 mint leaves, stems removed
  • 2 Tbsp sugar
  • 2 Tbsp (about 1/2 shot) fresh squeezed lime juice
  • 1 cup roughly crushed ice
  • 8-10 fresh raspberries
  • 3oz (2 shots) white/clear rum (We used Bacardi)
  • 4-5oz club soda

Instructions

  1. In a glass, combine mint leaves, sugar, lime juice and crushed ice.
  2. Using the end of a wooden spoon (or a muddler), muddle (smash) the ingredients together in the bottom of the glass.
  3. Add 6-8 raspberries and gently muddle again, barely breaking up the berries.
  4. Pour in the rum and stir.
  5. Pour in the club soda to top off the drink and stir again.
  6. Garnish with 2-3 fresh raspberries and a sprig of mint on top.
  7. Serve immediately.
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