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Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

Strawberry Shortcake Cupcakes

Are you looking for a delicious summer treat?  These Strawberry Shortcake Cupcakes are packed full of fresh berries and topped with a delicious whipped cream and are prefect the perfect dessert for summer!

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

 

It’s been a minute since I’ve posted a new recipe.  Starting the Fellowship Program at Dog Tag, Inc has taken up more of my time than I imagined it would and I’ve found myself savoring every free moment with my family and getting as much sleep as possible.

There was no reason to make these cupcakes other than I had a bit of free time just as the fellowship was beginning and I wanted to get in the kitchen and bake!

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

I started with a shortcake cupcake recipe from Damn Delicious as the base of this cupcake.  I doubled the recipe and decided to top it with fresh whipped cream instead of buttercream.

When I think of how I like to eat strawberry shortcake it’s always topped with fresh whipped cream.  These cupcakes could be no exception.

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

Instead of using plain whipped cream though, I made a strawberry syrup to add to the cream to give it a sweet, subtle flavor.  When I shared these cupcakes with the fellows at Dog Tag the frosting got rave reviews!

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

With strawberries in season now, I highly recommend making these Strawberry Shortcake Cupcakes.   They are simple to make and oh so yummy!

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

Happy Baking!!

Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

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

Ingredients

Cupcakes

  • 2 1/4 cup all-purpose flour
  • 1/4 cup corn starch
  • 2 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1 cup sugar
  • 4 large eggs
  • 1 Tbsp vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup unsalted butter, melted
  • 1 cup milk
  • 1 1/2 cups fresh strawberries, diced

Strawberry Whipped Cream

  • 10 strawberries, diced
  • 2 Tbsp water
  • 1/4 cup sugar
  • 2 cups heavy whipping cream
  • 3-4 Tbsp sugar
  • 18 strawberries, halved

Instructions

Cupcakes

  1. Preheat oven to 350F degrees. Line a cupcake pan with Sweets & Treats Boutique pink dot grease proof liners.
  2. In a large bowl sift together the flour, cornstarch, baking powder and salt.
  3. In the bowl of an electric mixer fitted with paddle attachment, gently cream together the sugar, eggs and vanilla for 2-3 minutes.
  4. Add the vegetable oil and melted butter and mix until combined.
  5. In another bowl, toss the diced strawberries in 2 Tbsp of the sifted flour mixture.
  6. Add the sifted flour mixture and milk alternately in 3 parts beginning and ending with the flour. Mis only until just incorporated.
  7. Add strawberries and gently fold by hand to combine.
  8. Fill the cupcake liners 2/3 full with batter.
  9. Bake 18-20 minutes or until a toothpick comes out clean.
  10. Allow the cupcakes to cool in the pan for 5-10 minutes before removing to a wire rack to cool completely before frosting.

Strawberry Whipped Cream

  1. In a shallow pan, combine the water, 1/4 cup sugar, and 10 diced strawberries and cook over medium-high heat until the sugar melts.
  2. With a spoon or potato masher, mash the berries until no more chunks remain and the mixture is mostly liquid.
  3. Cook over medium high heat until the sauce thickens and reduces by about half.
  4. Immediately strain the sauce to remove any chunks of berry that remains.
  5. Allow the remaining syrup to cool completely in the refrigerator.
  6. In a chilled bowl for your stand mixer fitted with the whisk attachment, combine the heavy cream, chilled strawberry syrup and sugar with the mixer on low.
  7. Turn the mixer to high and whip until semi-stiff peaks form. You want the whipped cream to hold its shape when piped onto the cupcakes.

Assembly

  1. Using an open round tip fitted to a piping bag filled with whipped cream frosting, pipe swirls of frosting on to each cupcake.
  2. Topped each cupcake with half a strawberry.
  3. Serve immediately or store chilled for up to 2 days.

 

Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi (guest post on Java Cupcake)

Extreme Chocolate Poke Cake

This chocolate poke cake recipe is rich, decadent, and unbelievably easy to make. It has five different layers of chocolate in it, making it an extreme dessert for the most serious of chocolate lovers.

Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi for JavaCupcake.com

Hello Java Cupcake readers!

My name is Becca Heflin and I’m the recipe developer and owner of It’s Yummi. Betsy asked me to share a recipe with you today and I’m honored that she did. There are some delicious looking recipes here on her site, so my extreme chocolate poke cake recipe will be in great company!

I was never taught to cook as a child, so I lived most of my adult life eating out or having frozen dinners and boxed mac ‘n cheese. When I was in my mid-40’s, I became a first-time college student. I decided to major in Culinary Arts, which is where I learned all that I know about cooking and baking. I absolutely love to create recipes from scratch, but I think it’s equally as fun to jazz up a boxed mix or use a starter to get a recipe going. I’m busy, but to be honest, it’s mostly out of laziness! Yep. I’m a lazy chef. I’ll use a shortcut when I can, but I also believe that the way to get the best flavors out of a dish is by making them from scratch.

On top of the chocolate cake layer is a thick layer of chocolate pudding. Again, you can go the homemade route and use my sugar-free chocolate pudding recipe, or you can buy a box of instant chocolate pudding mix. Your poke cake, your rules. 🙂

Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi for JavaCupcake.comOne of my favorite recipes was used to make the third layer of this poke cake. It’s a 3-ingredient chocolate ganache, made without heavy whipping cream. Ganache is typically made with 1 part chocolate and 1 part heavy cream. I created a recipe that doesn’t use cream because heavy cream has gotten so expensive lately. The last time I was at the store, they wanted almost seven dollars for a quart of it. That’s a big bite out of my grocery budget! You can certainly make your ganache the authentic way if you’d like to.

Anyway, this cake has a nice thick layer of chocolate ganache that sits on top of the pudding layer. It’s rich and loaded with calories, but it’s so flipping good that it’s worth the indulgence. Grab your favorite pair of stretchy pants and you’ll be all set.

 

Another component of this poke cake is the drizzle of sweet caramel that I used on the top. I have a great tutorial on my Snickers cupcake recipe post that explains how to make caramel from scratch. If you don’t want to fuss with the homemade caramel sauce, you can use store-bought, which is actually what I did when I made these. The nice folks at Best Boy and Co. sent me a jar of their caramel sauce to try, and this was the perfect opportunity to use it. It was very tasty!

Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi for JavaCupcake.com

OK, enough chattering. It’s time to share this delicious poke cake recipe!

Extreme Chocolate Poke Cake

Extreme Chocolate Poke Cake

Yield: 16
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Chocolate cake topped with layers of chocolate pudding, chocolate ganache, chocolate whipped cream, caramel sauce, and mini chocolate chips. A true chocolate lover's dessert!

Ingredients

  • Cake
  • 2 cups granulated cane sugar (15 ounces)
  • 1 3/4 cups flour (7.7 ounces)
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 8 ounces (1 liquid cup) milk, any variety
  • 1/2 cup butter (melted and cooled) or vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 2 small (3.6 oz.) boxes instant chocolate pudding mix, divided in half
  • 32 ounces (4 liquid cups) milk (any variety), divided in half
  • 8 ounce tub of prepared whipped topping or 2 cups of homemade whipped cream
  • Chocolate Ganache
  • 4 Tablespoons (2 ounces) unsalted butter*
  • 4 ounces (1/2 liquid cup) whole or 2% milk*
  • 8 ounces good quality bittersweet or semisweet chocolate, finely chopped
  • 1/2 cup prepared caramel sauce
  • 1/2 cup mini chocolate chips

Instructions

  1. Heat oven to 350°F.
  2. Lightly grease a 9-inch x 13-inch baking pan with butter or non-stick spray.
  3. In a medium sized bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt.
  4. In a large mixing bowl (or the bowl of a stand mixer), add the eggs, milk, oil, and vanilla. Mix on medium speed with a electric hand or stand mixer for 1 minute. Add the dry ingredients and mix on medium speed for 3 minutes. Stir in the boiling water. (The mixture will look very thin and runny at this point, but that's okay.)
  5. Pour the mixture into your prepared baking dish. Bake for 35-38 minutes, or until a toothpick comes out clean or with just a few crumbs. Remove pan from oven and place onto a wire rack to cool for 10-15 minutes.
  6. While cake cools slightly, make 2 separate batches of the chocolate pudding according to box directions, but use a large mixing bowl for one batch. To that large batch, use a mixing spatula or spoon to gently fold in the whipped cream until well combined.
  7. Also while cake is cooling, make a batch of chocolate ganache.
  8. After the cake cools slightly but is still warm, use the end of a wooden spoon to poke 6 rows of holes into the cake. Each of the 6 rows should have 6 holes across (total of 36 holes in the cake). Use an offset spatula or the back of a spoon to cover the cake with the chocolate pudding (not the batch with whipped cream added to it). Try to push as much pudding into the holes as you can.
  9. Pour the chocolate ganache layer over the pudding and use the same offset spatula to spread it evenly across the cake.
  10. Add the whipped cream and pudding mixture on top of the chocolate ganache and use a spatula to spread it evenly across the cake.
  11. Next, drizzle caramel sauce over the entire cake and then sprinkle with chocolate chips.
  12. Cover the pan with aluminum foil or plastic wrap and refrigerate for at least 3 hours before serving.

Notes

* If preferred, you can omit butter and milk in the chocolate ganache and instead, use 8 ounces (1 liquid cup) heavy whipping cream)

I hope you enjoy this recipe! I would be honored if you visited me at It’s Yummi to see more of my recipes. You can also visit me on Facebook, Twitter, Pinterest, and Instagram.

 

Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi (guest post on Java Cupcake)
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.

 

Thin Mint Cupcakes

These Thin Mint Cupcakes are by far the most decadent, minty, chocolaty cupcakes I’ve ever had!

It’s totally that time of year… GIRL SCOUT COOKIE TIME! I can’t resist.  I bought 10 boxes.  Yes.  You read that correctly.  10 boxes. 2 to eat (with in the first 24  hours). 8 to bake with. Yeah… you read that correctly.  8 boxes to bake with.

Last year I made Samoa Cupcakes and Tagalong Brownies.  This year… I started with Thin Mint Cupcakes.  These cupcakes are a super decadent chocolate cake filled with a whipped chocolate ganache topped with a mint buttercream.  Serious amounts of NOM NOM NOM.

PS…. This is my new favorite chocolate cake recipe.  I know it’s got beer in it… but I’m totally using it for every chocolate cake I make from now on!!

And this is what you do when you have left over peppermint buttercream.  NOM NOM NOM

Thin Mint Cupcakes

Thin Mint Cupcakes

Yield: 2 dozen
Cook Time: 18 minutes
Total Time: 18 minutes

Ingredients

Chocolate Stout Cupcakes

  • 1 bottle of Guinness Stout Beer
  • 1 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 1 tbsp espresso powder
  • 1 tsp vanilla
  • 2 cups flour
  • 2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 eggs
  • 2/3 cup sour cream

Whipped Chocolate Ganache

  • 4 oz dark chocolate, chopped
  • 1/3 cup heavy cream
  • 1 tbsp corn syrup
  • 1 tbsp butter
  • 1 tsp vanilla extract

Vanilla Bean Peppermint Buttercream

  • 12 tbsp unsalted butter, room temperature
  • 4 tbsp cream cheese, room temperature
  • 2 lbs powdered sugar
  • 1/2 cup Madagascar Vanilla Bean Cream
  • 1/2 tsp peppermint extract
  • pinch of salt
  • Wilton Green Food Gel

Assembly

  • Thin Mint Cookies
  • Peppermint Buttercream
  • Chocolate Shavings
  • Piping bag & large round tip
  • Apple corer

Instructions

Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda and salt.
  3. In a medium sauce pan, melt the butter on medium-high heat. Add the vanilla beer, whisk together and heat until it just begins to simmer. Whisk in the cocoa powder and espresso powder and heat until it just begins to bubble up. DO NOT BOIL. Remove from heat and whisk until smooth. Cool slightly.
  4. In the meantime, in a large bowl, whisk together the eggs and sour cream. Slowly pour in the slightly cooled chocolate mixture. NOTE: DO THIS SLOW! You don't want to cook the eggs, so start pouring a very small amount of the warm chocolate mixture into the egg mixture... DO NOT DUMP IT IN ALL AT ONCE.
  5. In three parts, add the flour mixture to the chocolate/egg mixture. Whisk until smooth. Scrape the sides and bottom of the bowl, making sure everything is incorporated.
  6. Fill cupcake liners 3/4 full with batter.
  7. Bake 18-20 minutes, rotating pan after 12 minutes, or until a toothpick comes out clean.
  8. Cool in pan for 3-4 minutes then remove to a wire rack to cool completely before filling and frosting.

Ganache

  1. Place the chopped chocolate in a medium glass bowl.
  2. In a small sauce pan, heat the heavy cream and corn syrup just until it bubbles.
  3. Pour heavy cream over chocolate and stir until smooth. If the chocolate doesn't melt all the way, place the bowl over a double boiler and continue to stir until smooth.
  4. Mix in the butter and extract.
  5. Allow ganache to cool to room temperature.
  6. Using a stand mixer with the whisk attachment, whisk the cooled ganache until fluffy. Don't over mix or it will get grainy.

Buttercream

  1. Cream together the butter and cream cheese.
  2. Add half the powdered sugar and mix on high until incorporated and smooth.
  3. Beat in half the vanilla bean cream until smooth. Scrape the sides of the bowl, making sure all the sugar is combined.
  4. Add the remaining sugar and the peppermint extract.
  5. Mix in the food gel until it's the color you desire.
  6. Add remaining vanilla bean cream until you get the consistency you want. Mix on high 3-4 minutes until smooth and fluffy.

Assembly

  1. Core each cupcake using the apple corer.
  2. Fill each cupcake with whipped ganache. (I filled a disposable piping bag, cut off the top and filled each one with that.)
  3. Using a large round tip and a piping bag, pipe a round swirl of buttercream on to each cupcake.
  4. Top with a Thin Mint cookie and chocolate shavings.
  5. EAT! ENJOY!

 

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