Tag Archives: chocolate mousse

Andes Mint Cupcakes

7 Nov

It’s official – the holiday season has arrived! Chick-fil-a is serving their seasonal peppermint mocha milkshake, Starbucks has their pumpkin coffees and minty latte’s, even McDonalds has a mint chocolate McFlurry. It became quite obvious that it was time for me to share my recipe for a delicious mint chocolate cupcake! If this doesn’t put you in a holiday mood, then I don’t know what will!

I love this recipe because it is easy and fool proof. Even the little one’s can help!

Here’s What you’ll need:

  • 1 stick Butter, softened to room temperature
  • 1 1/4 Cup Sugar
  • 2 Eggs
  • 3/4 Cup Flour
  • 1 tbs Baking Powder
  • 1/4 tsp Salt
  • 1 cup of finely chopped Andes Mint Chocolates
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/2 Cup Milk
  • 1 tbs Vanilla

~*~ Makes 15 Cupcakes ~*~

Directions:

  1.  Preheat oven to 350 degrees
  2. Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes.
  3. Add the eggs, one at a time beating until they are well combined.
  4. In a separate bowl, combine the dry ingredients and whisk them until they are well combined
  5. Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine.
  6. Mix in chopped up Andes Mints
  7. Add the liquids (milk & vanilla), scrape down bowl and beat to combine.
  8. Continue adding the dry ingredients. Beat for another minute till smooth
  9. Fill cupcake liners and bake for 20-22 minutes.

Frost with Mint Buttercream and Top with Andes Mint Candy Pieces.

For an easy decoration technique, spread your frosting over the cupcake with a knife. Dip each cupcake in chopped up pieces of Andes Mint Chocolate. Voila! Super Easy but still looks great!

Mint Chocolate Cupcakes with Chocolate Frosting instead of Mint

Smooth frosting with a knife over each cupcake.

Dip them in Ande's Mints and Enjoy!

If you prefer Chocolate to Mint, use my Chocolate Mousse Frosting recipe. It goes great with the Andes Mints!

Stay Sweet and have a great week! xoxo

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Mint Chocolate Madness

8 Nov

Heavenly!!

Ok, so I have to admit….I have been craving the mint-chocolate combo for about the last 30 days! There is something so wintery and “festive” about cool mint and melt-in-your-mouth chocolate. I am a HUGE fan of those little Andes mints and love a York Peppermint Patty. Because I love this combo so much, I have been searching for the perefect chocolate mint cupcake recipe. Unfortunately, I haven’t really found one I like. Tonight though, I am going to try a combination of recipes, add in a few of my own ideas, and then (hopefully) indulge in some yummy chcolate mint goodness.

Until then, enjoy some inspiration for your own chcolate mint cupcakes. I will post the final recipe tomorrow along with some pictures of my treats.

Happy Monday readers. Enjoy!

P.S. I am sponsoring a new blog, and she’s offering a great give-away! Go check it out, she has some fabulous posts!  http://itssimplelove.blogspot.com/

 

Cookies-N-Cream Cupcakes

1 Nov

Happy Monday! Well, as happy as a Monday could possibly be, I guess. I trust everyone had a fun Halloween filled with sweet candies, fun costumes, and lots of laughter.

Cookies and Cream Cupcakes!

Since I don’t have any little ones, and I’m much to old to go Trick-or-Treating by myself, I didn’t get any candy this Halloween! In all fairness though, I could have bought myself a bag of treats from Target, but It just would not have been the same 🙂 So last night I whipped up a batch of Cookies and Cream Cupcakes! They were delicious! The absolute perfect late night snack. Here’s the recipe – I hope you enjoy them as much as I do.

Cookies and Cream Cupcakes

Vanilla  Cupcake (adpted from a vanilla cake recipe on foodnetwork.com)

  • 1 cup unsalted butter
  • 2 cups sugar
  • 1 1/4 teaspoons vanilla extract
  • 4 eggs
  • 3 cups sifted cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • Regular or silver cupcake paper liners

** I add 2 tbs of lemon juice to this recipe. You can’t taste the lemon in the cupcake, it just improves the vanilla flavor. Make sure to not put more then 2 tbs though, or you’ll end up with lemon cake instead of vanilla

Make the Cupcakes: Preheat the oven to 350 degrees F.

In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool.

Cookies and Cream Frosting

Directions

  1. Mix the Marhmallow and Milk Chocolate frostings together in a large mixing bowl.
  2. Mix until the frosting is a light brown color.
  3. Crumble the oreo cookies into very small pieces. I put my oreos in a zip-loc bag and rolled over them with a rolling pin. You don’t want large chunks, you want small crumbles.
  4. Add the cookie crumbs to the frosting. Mix on medium speed until well combined
  5. Place in piping bag and decorate your cupcakes!

This frosting is a great one to make if you have some leftover chocolate and vanilla frosting. While I used Marhmallow and Milk Chocolate frosting, you could easily use any kind of vanilla frosting and mix it in wth a choclate one.

** Don’t forget to enter my Stay Calm Cupcake Kit Giveaway!! TWO Winners will be announced on Nov. 8th https://fontgirl.wordpress.com/2010/10/27/619/

Until Next Time, Stay Sweet! xoxo

Chocolate Caramel Cupcakes

13 Sep

Chocolate Caramel Goodness!

Happy Monday readers!

Last night I made Chocolate Caramel Cupcakes – complete with gooey caramel centers, milk chocolate mousse, and rich chocolate cake. The recipe took me longer than I had hoped, and I had to make some adjustments along the way, but I came out with a great cupcake and a flawless recipe. Please enjoy!! I’m warning you though, the milk chocolate mousse is really good…I was tempted to pipe the frosting straight to my mouth and skip the cupcake all together. Don’t worry…I didn’t 😉

 

 

 

Chocolate Caramel Mousse Cupcakes (makes 24)

Ingredients:

Chocolate Caramel Cupcake    

24 Kraft Caramel squares

1 1/2 cup (170 g) all-purpose flour
5 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
2 pinches salt
1 cup sugar
2 teaspoons vanilla extract
3/4 cup milk
3/4 cup vegetable oil
2 eggs

Caramel Sauce

10-14 Kraft Caramel Squares

¼ cup of Half and Half

Milk Chocolate Mousse Frosting

1 cup of milk chocolate chips

2 cups of Nestle Toll House Cocoa Powder

1 stick of softened butter

¼ cup of vegetable shortening

1 cup of whipping cream

1 ½ cups of powder sugar

Directions

  1. Preheat oven to 350
  2. Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
  3. Add milk, vegetable oil and eggs.
  4. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too thin – add a little bit more flour.
  5. Pour batter into cupcake liners, making them half full.
  6. Bake for 15 minutes
  7. Take cupcake from the oven and place a caramel square on the top of each cupcake. Bake for 5 more minutes, until the caramel has melted onto the cupcake.

Before baking the caramels

Mousse

  1. Cream together the butter, vegetable shortening, and powdered sugar
  2. Slowly add in cocoa powder and whipping cream
  3. Beat on medium high speed until soft peaks form
  4. In a microwave safe bowl, put your chocolate chips and ½ tbs of butter – Heat on high for 30 seconds. Stir until completely combined and melted.
  5. Add melted chocolate mixture to the mixing bowl – mix until well combined

**Note: Do not over mix this frosting, if you do, it will begin to curdle and separate. It takes about 10 minutes for the mixture to form soft peaks and become frosting like **

Caramel Sauce

  1. In a saucepan on medium heat, melt the caramel squares with the half and half. Stir continuously or else your caramel will burn.

Pipe your frosting on the cupcake and drizzle with caramel. Now enjoy!!

Ice Cream Cupcakes!

17 Aug

Picture by PieceofCake.com - Icecream Cupcakes!

Combine Ice cream, flour, and a few other essential cupcake ingredients, and you have an ICE-CREAM cupcake! Honestly, what more could a girl ask for?? The recipe is so simple yet the idea is so novel that everyone will think you spent hours creating these little masterpieces….that is if you can actually get them out of your house before eating them all! When I came across this great idea, I knew I had to share it!

The recipe comes from one of my favorite blogs, Piece of Cake (http://pieceofcakeblog.blogspot.com/2010/08/ice-cream-muffins.html)

Ice Cream Cupcakes

The better quality ice cream you choose, the better your results here. Note that this recipe calls for self-rising flour–it will not work with any other flour. I imagine other flavors of ice cream can be substituted. These can have a crazy rise, so keep the muffin cups only about 1/2 full of batter.

Makes 12

2 cups premium vanilla ice cream, very soft
2 cups self-rising flour
1 egg
2 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract

Position a rack to the center of the oven and preheat it to 350 degrees. Line a 12-cup muffin tin with paper liners.

In the bowl of an electric mixer, beat together the ice cream and flour until smooth. Beat in the egg, oil and vanilla until well-blended. Divide the batter equally among the muffin tins, each about 1/2 full. Bake until the muffins are risen, lightly golden and a toothpick comes out clean, 18-20 minutes. Cool completely on a wire rack.

PieceofCake.com did not give a recipe or any ideas for the frosting, but I would suggest the following:

 

Enjoy the recipe! And come back later for a Back to School recipe for Caramel Apple Cupcakes!

Till next time, stay sweet. xoxo

Chocolate Mousse

20 Jul

Hello readers! I trust you all had a good weekend, made it through Monday,  and are ready to tackle another week. HA! Who am I kidding, right? Weekends just never seem long enough, especially when you pack them full of activities (or hours of baking), and Monday’s never seem short enough.

I had a friend’s dinner party to go to this past weekend, and I was pretty excited about it because I was asked to bring the dessert. I was anxious to try out some new cupcake recipes, and there is no better place to do that than at a dinner party with friends.

My ambitions, though not thought to be too high, were to create two types of cupcakes. One, which I had made before – Vanilla Pineapple Cream – and another, which I had not tried but was “sure it would be easy”. I should have known better…..

Chocolate Buttercream frosting…it just sounds delicious, doesn’t it? I had to have chocolate buttercream on my cupcakes – there was no going around it. Besides, how could I possibly impress my friends if I didn’t make chocolate buttercream?! Come to find out, I could have fed those boys canned frosting and they would not have known the difference. Ahh, hindsight is 20/20

I found a buttercream recipe at tastepotting.com (by far one of the BEST recipe sites EVER! It’s worthy of having it’s own blog entry, and one day I will get around to that.) I spent at least an hour sorting through hundreds of chocolate frosting recipes. Who knew there were about 500 variations of the very basic and traditional chocolate frosting? It was exhausting! Anyways, I found the one that seemed simple and delicious. It was time to bake!

I followed the recipe extremely close – at times questioning some of the steps, but never deviating. I’m known to disagree with a recipe and do it “my way” – problem is, my way doesn’t always work out – so I stuck to what I was told to do.

2 hours (that’s not a lie) and several back-up plans later, I had some form of chocolate frosting sitting in my mixing bowl – not chocolate buttercream, not really regular chocolate icing, kind of an airy, light, fluffy blob. It was pretty disappointing to be honest. I let it sit for a bit and decided I had to use it because I was running out of time before the party started. Luckily it piped pretty nicely onto the cupcake. Once I realized that it tasted REALLY GOOD on the cupcake, and didn’t look bad either, I felt better about my new “creation”.

I have to say  though that by the time I was done with the frosting I had added several new ingredients into the mixer in order for it to thicken enough to stay on top of a cupcake. I also realized that I was right the first time and should have made it my own way when I saw that things on the recipe didn’t add up.

Overall, the cupcakes were a hit. I call my new and improved recipe “Chocolate Mousse”. I am proud to say that this recipe has been perfected through trial and error and tastes absolutely delicious. Enjoy!

Vanilla Pinapple Cream - Chocolate Mousse - Vanilla and Chcolate Mousse

Chocolate Mousse Buttercream

yield: about 5 cups

  • 6 large eggs
  • 1 1/2 cups sugar
  • 2 T. Dutch processed cocoa powder
  • 1 t. vanilla extract
  • pinch of salt
  • 6 sticks (24 0z)of cold unsalted butter, cut into cubes
  • 12 0z semisweet chocolate, melted 

Whisk together the eggs, sugar, and cocoa powder in the metal bowl of a stand mixer.

Fill a large saute pan with hot water and bring to a simmer over medium-high heat.  Place the mixing bowl in the water and whisk the egg mixture constantly until the sugar is completely dissolved and the mixture is thick and fluffy and very hot, 3-4 minutes.  The temperature should be between 120-140 degrees.

Remove the bowl from the water and using the whisk attachment, beat the eggs at a medium-high speed until they are tripled in volume and form very soft peaks.  The bottom of the bowl should be completely cool to the touch, about 10 minutes.  Beat in the vanilla and salt.

Switch to the paddle attachment on your mixer and turn to medium-high speed.  Add the chucks of butter a couple at a time.  Once all is added, turn the mixer on high speed and let it mix until the buttercream comes together and is shiny and smooth…don’t worry if it separates at first, it will come together!  

Add the buttercream to another bowl (not metal…it is too cold and will seize the chocolate) and then add 1/2 of the warm chocolate and stir to incorporate.  Add the remaining chocolate and stir to fully incorporate.    Place the chocolate buttercream in a pastry bag fitted with a #807 tip and pipe your buttercream onto the cupcake.  To get the swirl effect, simply start at one end of the cupcake and pipe in a circle.  Continue piping until you have two layers of frosting.  Stop squeezing the frosting and quickly pull tip away from cupcake.