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Mocha Caramel Cream Cupcakes

Mocha Caramel Filled CupcakeIt’s that time of year here…that yummy cup of frou frou coffee just whispers your name until you find yourself nestled into an armchair at the local coffee shop watching it snow and sipping a mocha or a latte.  One with chocolate drizzled on top…or caramel.

Why not capture those flavors in a cupcake?

These yummy treats are coffee-infused chocolate cupcakes filled with creamy caramel and topped with coffee buttercream.

Oh.  My.

Bring it on winter!

Mocha caramel filled cupcakes3

Ingredients:

Cupcakes:

  • One boxed chocolate cake mix (plus water, oil and eggs to make according to box)
  • 1/4c milk (warmed)
  • 2 T instant coffee granules

Caramel Cream Filling:

  • 1 cup sugar
  • 1/2 c. water
  • 1 c. heavy whipping cream
  • 1 T. powdered sugar

Frosting:

  • 2 sticks (8 oz.) salted butter
  • 2 sticks (8 oz.) unsalted butter
  • 3 c. powdered sugar
  • 2 T. vanilla
  • 2 T. instant coffee granules

Directions:

Cupcakes:

  • Place 2 T. instant coffee granules into milk and stir.  Allow this to sit and dissolve.
  • Make mix according to box
  • Add coffee/ milk mixture to cake batter and blend well.
  • Scoop into 24 cupcake liners in cupcake tins and bake at 350F degrees for about 20 minutes.
  • Remove from tins immediately and allow to cool on counter.

Caramel Filling:

  • Combine sugar and water in a medium saucepan and bring to a boil.  Stir constantly and cook until mixture turns a caramel brown color. (about 10 minutes)
  • Remove from heat and slowly add cream, whisking vigorously (this will spit and splatter as you add it, so use caution!).

Making caramel cream: bring sugar mixture to a boil.Making caramel cream- boil until browned.Making caramel cream- add cream and whisk.

  • Chill in refrigerator until cold. (I did this the night before and just left it overnight)
  • When mixture is cold, add powdered sugar and beat on high until creamy and smooth.

Frosting:

  • Add 2T vanilla and 2T instant coffee granules together in a small bowl and allow the coffee to dissolve.
  • Place butters and powdered sugar in a large mixing bowl and beat on high until very fluffy.
  • Add vanilla/coffee mixture and beat until well combined.
  • Core cupcakes and pipe caramel filling inside.
  • Pipe frosting on top and sprinkle with a little cocoa powder.


My thoughts:  Goodness, I love these cupcakes.  The filling is a touch fussy since you need to chill it until cold, but I have to say that it is WORTH the wait.  I’m on a diet and I took ONE bite (to get a picture of the filling, of course..!) and I couldn’t stop.  I had to finish the cupcake.  I blew my diet for this cupcake…it is just so good.  Two people have asked for *just* a bowl of the coffee buttercream frosting…haha!  

Sigh.  I will dream of these cupcakes until the diet is over….in two months….and then I will eat 3 of them.

Make these and enjoy them on my behalf!!!!  ~r

Mocha Caramel Cream Cupcakes!

In other (non-recipe!) news, I finally have a DSLR camera!  (Nikon D5200) Yay!  I feel like my photos are a little off as I adjust to it though.  I had a system for making my point and shoot work for me and now I’m trying to adjust my system to get the right lighting and exposure.  I previously used a homemade light box to control my lighting and now I’m just so excited to sit down at a coffee shop and take pictures using natural light.  Yesterday I met my friend Ben for coffee and before he could take a bite or sip of his treats I was like, “WAIT!!!  I have to take a picture of that!”  So much fun.  So my apologies for my fairly awful pictures in this post– I’m learning!!!

Yummy coffee shop treats (and practice with my new camera!)

Yummy coffee shop treats (and practice with my new camera!)

Want some other winter dessert ideas?  Click on the image to be taken to the recipe.

German Chocolate CookieSpiced Mocha and Tim Tam Slams!Peppermint Hot Chocolate Cupcakes!!!Snowman Oreo Pops

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Chocolate Covered Strawberry Cake Roll!

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Chocolate covered strawberry Cake roll!!This strawberry cake rolled with vanilla buttercream and dark chocolate ganache is not only a pretty Valentines Day treat, but such a yummy one!  Plus, it looks A LOT harder to make than it really is!

February 1st.  How can the first month of this year be gone already?  I had already written a post for for this week when I looked at the calendar and thought, oh my- it’s time for a Valentine’s dessert!  I had an unexpected day off of work this week and decided to experiment with turning an ordinary cake mix into a cake roll.  I absolutely loved the results!  Cake rolls will always be a little fussier than plain old cakes, but look at how cute it is…!  If you’ve never made a cake roll, I will try to explain it as we go.  I have a few pictures, but if you want a few more click here for my pumpkin roll recipe.

INGREDIENTS:

  • One boxed strawberry cake mix (I used Pillsbury this time)
  • Water, oil and eggs (we will adjust the amounts from the box just a bit!)
  • 1/2c. heavy whipping cream
  • 1 c. dark chocolate chips
  • 2 sticks (8 oz) butter
  • 1 1/2 c. powdered sugar
  • 1 T. clear vanilla flavoring.

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Make boxed cake mix, but add just a little less oil and water.  The Pillsbury mix called for 1 cup of water and 1/3 cup of oil.  I used 3/4 c. water and 1/4 c. oil instead.  I used the same # of eggs (3)
  • Cover the bottom of a standard jellyroll pan (mine is about 12″ by 17″, and about 1″ deep) with waxed paper- allowing the paper to extend just a bit over each end.
  • Lightly spray with non-stick cooking spray.
  • Pour cake batter into pan and gently spread it out to cover the entire bottom in a thin, but even layer of cake.
  • Bake at 350F degrees for 15-20 minutes- checking often to make sure it isn’t browning too much.
  • Remove pan from oven, sprinkle a clean kitchen towel with powdered sugar, lay it powder side down on the top of the cake and holding the towel in place, flip the pan over onto a flat surface.  You will have your powdered towel, the cake on top and wax paper on top of the cake.
  • Peel the wax paper off and gently roll the cake up in the towel, rolling from one short end to the other- keep the towel on the bottom and wrap it up with the cake.
  • Refrigerate for one hour.
  • While this is in the fridge, make your ganache and butter cream.
  • For the ganache: heat 1/2 c. of whipping cream in a medium saucepan until it starts to bubble around the edges.  Turn off the heat. Add the dark chocolate chips and cover for 5-10 minutes.  Stir until smooth and creamy.
  • For the buttercream: Place (softened) butter, powdered sugar and vanilla in a large mixing bowl and beat on high until very fluffy and creamy.
  • After chilling for one hour, remove cake roll from fridge and gently unroll on a flat surface.
  • Gently and evenly spread ganache over entire surface of the cake roll.
  • Gently and evenly spread the buttercream over the ganache.  This part was a little tricky- I wanted to make sure I didn’t mix the two layers, so I scooped the buttercream in little bits all over the top and then spread it a little at a time.

Spread chocolate over the cake roll...Add buttercream over chocolate!!  YUM!

  • Gently roll the cake back up, leaving the towel behind.  Carefully lift it on to a large plate and refrigerate it until the buttercream and ganache harden up.

The 1st time I made this it rolled beautifully and I just sprinkled it with powdered sugar….then when I made it for taking photos it cracked as I rolled.  This sometimes happens with cake rolls and there’s an easy fix: make another batch of ganache and pour it right over the top!  I think I actually liked it better this way!  You can’t even tell it cracked, see:

Cake roll cracked!!!!Chocolate covered Strawberry cake roll-- all fixed!!!

When it is chilled, slice it and serve it with whipped cream and maybe even some chocolate covered strawberries?  So yummy!!!!

Chocolate Covered Strawberry Cake Roll!!!My thoughts: I really had fun making this dessert.  There’s just something about the pink cake and all that gooey chocolate that makes me smile!  I hope this cake brings a smile to the faces of all the ones you love this Valentine’s Day!  Enjoy!!!   ~r

Want some other fun Valentines Day ideas?  Click on the picture to be taken to the recipe.

Dark Chocolate Ganache CupcakesPeppermint marshmallow crunch barsSweetheart browniesOld Fashioned Red Velvet Cake

A big pile of cupcakes!

Pile of Cupcakes!Make everyone smile with a stack of three colorful cupcakes!  Made with peanut butter cups, these mini-cupcake decorations are SO yummy with the chocolate cupcake they top.  The occasions you could serve these at are endless.  What a fun New Year’s Eve party treat, or birthdays?  What about a Dr. Seuss themed party?  SO much fun!!!!  Here’s how to put them together:

INGREDIENTS:

  • One boxed dark chocolate cake mix (with oil, water and eggs to make according to box)
  • 2 sticks (8 oz) salted butter (softened)
  • 2 sticks (8 oz) unsalted butter (softened)
  • 3 cups of powdered sugar
  • 2 tsp clear vanilla
  • 24 Reese’s miniature peanut butter cups (unwrapped)
  • 24 Reese’s minis peanut butter cups
  • Wilton Icing Colors
  • sprinkles, jimmies to decorate cupcakes

DIRECTIONS:

  • Make cupcakes according to the box.  I used brown cupcake liners to match the chocolate on the peanut butter cup toppers.
  • Cool cupcakes completely.
  • Make butter cream frosting by combining butters, powdered sugar and vanilla in a large mixing bowl.
  • Beat on high until frosting is light and fluffy.
  • Divide frostings into bowls and color using icing gels.  I made 5 colors, but you can do however many you want.
  • Pipe frostings on top of cupcakes and (using a smaller tip) pipe frosting on top of the two sizes of peanut butter cups.  (I clipped both corners of a zip top bag and put the large tip in one and the small in the other.  I piped the large cupcakes 1st and then squeezed the remaining frosting into the other corner and piped the frosting on the Reese’s cups.)
  • Gently stack the tiny cupcake on the medium and the medium on the full-size. (this buttercream recipe worked GREAT for these- it is nice and firm and hardens just a bit as it sets.  I didn’t lose even ONE topping!)
  • Decorate with sugars and jimmies as desired I used Red Sixlets Candy  for the large cupcakes and they looked so cute- like cherries!

 

Dr. Seuss Cupcakes!Aren’t they fun?  I just couldn’t stop taking pictures!

Fun Birthday Cupcakes!My thoughts: Goodness these cupcakes made me happy.  My friend Danielle and I made them together and we both kept saying, “Ah! They are so CUTE!”  My neighbors and coworkers were the recipients of these treats and the smiles when they saw them made my day!  I love easy ideas that are high on the “WOW” factor.  To give credit where it is due, my friend Megan from Happily Ever After Cakes pointed this idea out to me on Edible Crafts.  They had only used one cupcake topper, but I love it so much with two!!  Enjoy!!!!!!  ~r

Cupcake toppers

Need some ideas for your upcoming New Years Eve Party?  Try these fun treats!  Click on the image to be taken to the recipe:

Raspberry Confetti KissesConfetti CupsStrawberry Lemonade Birthday Cake!Cotton Candy Fizz

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