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Chocolate Chip Buttermilk Cake

May 13, 2013 · 41 Comments
Chocolate Chip Buttermilk Cake

Chocolate Chip Buttermilk Cake | Cookie Monster Cooking

Let’s talk cake.  Chocolate chip buttermilk cake to be exact.  And let me first just say that this is absolutely one of those desserts that you can have for breakfast.  So go ahead and just do it.  It’s a great way to start the day.  Little bit of a sugar high compared to my normal english muffin, but that’s okay.

Chocolate Chip Buttermilk Cake

So, I have wanted to make a cake with buttermilk for a while now and after playing around in the kitchen decided that this is my favorite.  The buttermilk is definitely the star of the show with this dessert – you can tell that it’s not an ordinary plain vanilla cake.  There’s a little something special going on.  To spice it up a bit more, I added in some mini chocolate chips (because chocolate is always a good thing) and then a crumb topping (because a crumb topping is definitely always a good thing too).

Chocolate Chip Buttermilk Cake

Look at that gorgeous cake.  How could you not want to eat a giant piece right now?  And for that reason it’s probably for the best that we no longer have any left in our house.  Otherwise I’d be all over it.

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Chocolate Chip Buttermilk Cake

Yield: 1 9 by 13 inch cake

Ingredients

    For the cake:
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • ¾ teaspoon salt
  • ½ cup unsalted butter (1 stick), room temperature
  • 2 cups packed light brown sugar
  • 2 large eggs
  • 2 cups buttermilk
  • 2 teaspoons vanilla extract
  • ½ cup mini chocolate chips
    • For the crumb topping:
  • ¾ cup all-purpose flour
  • ¾ cup packed light brown sugar
  • pinch of salt
  • 6 tablespoons unsalted butter, cold and cut into small pieces
    • For serving:
  • confectioners’ sugar, optional

Instructions

  1. Preheat the oven to 350 degrees. Grease a 9 by 13 inch baking pan and set aside.
  2. To make the cake - in a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar. Beat on medium speed for about 1 to 2 minutes until smooth. Add in the eggs and beat until combined. Pour in the buttermilk and vanilla extract and use a wooden spoon to stir until incorporated (don’t try mixing with your mixer for this step or the liquid will go everywhere, even on low speed - trust me). Add the flour mixture to the bowl. With the mixer on low speed, beat until just incorporated. Remove the bowl from the mixer and gently fold in the mini chocolate chips. Pour the batter into the prepared baking dish and use a spatula to smooth evenly in the pan.
  4. To make the crumb topping - add the flour, brown sugar and salt to a medium bowl. Whisk to combine. Add the cold butter chunks to the bowl. Using your fingers or a pastry blender, cut the butter into the mixture. Continue until the mixture resembles even-sized crumbs. Evenly sprinkle the streusel over the top of the cake batter (don’t press into the cake).
  5. Bake for 35 to 40 minutes, until a toothpick inserted into the middle of the cake comes out clean. Transfer the pan to a wire rack to cool completely. Before serving, dust with confectioners’ sugar, if desired.
http://cookiemonstercooking.com/2013/05/13/chocolate-chip-buttermilk-cake/

Source:
Adapted from King Arthur Flour.

 

Filed Under: Breakfast, Cakes & Cupcakes, Chocolate, Dessert, Recipes · Tagged With: , , ,

Blueberry, Almond and White Chocolate Cookies

May 6, 2013 · 29 Comments
Blueberry, almond and white chocolate cookies

Blueberry, almond and white chocolate cookies

The first time I made these cookies was while I was visiting my parents over Easter weekend.  I wanted to make some type of dessert that had a spring-ish feel.  We were running a little short on time so I starting throwing ingredients together and ended up creating these on the fly – trying to quickly write down what I was doing just in case we loved them.

And love them we did.  My dad told me they were his favorite cookie ever (um? holy compliment!) and I was just as smitten with them myself.  Although I’m not sure I could declare them my favorite cookie ever – that would take a lot of thought and consideration.  Cookies are very serious business around here : )

Blueberry, almond and white chocolate cookies

When we got home, I knew I wanted to make these again asap so that I could share them here with you.  Except you see, I ran into a little problem.  A little snafu if you will.  They didn’t come out the same (and not in a good way).  So what does a girl do?  I made these cookies over and over and still could not for the life of me figure out what the problem was.

Blueberry, almond and white chocolate cookies

It took a few weeks before the light bulb finally went off – I wrote the ingredients down wrong when we were at my parents.  That’s what I get for being in such a rush all the time.  But lucky for you, and me, I finally figured it out.  And so I give you one of my new favorite cookies.  Blueberry, almond and white chocolate cookies to be exact.  Filled to the brim with all these wonderful add-ins yet with a base that is still chewy and soft.

Pure cookie goodness I tell you.

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Blueberry, Almond and White Chocolate Cookies

Yield: about 36 to 40 cookies

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract
  • zest from one lemon (about 1 tablespoon)
  • 1 cup chopped white chocolate (or chips)
  • 1 cup chopped almonds (or slivered almonds)
  • 1 cup dried blueberries

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar. Beat on medium speed until creamy, about 1 minute. Add in the eggs, one at a time, beating after each addition until combined. Add in the vanilla extract, almond extract and lemon zest. Beat until combined. With the mixer on low speed, slowly add in the flour mixture and beat until just combined. Remove the bowl from the mixer and gently fold in the white chocolate, almonds and blueberries.*
  4. Scoop about a heaping tablespoon of dough (I used my large cookie scoop) and drop onto the prepared baking sheet, spacing the balls about two inches apart. Bake for 9 to 11 minutes, until the cookies are a light golden brown around the edges and the centers are just set. Let the cookies cool on the baking sheet for 3 to 5 minutes, then remove to a wire rack to cool completely.

Notes

*While not necessary, you can chill the dough in the refrigerator for about 20 to 30 minutes after you fold in all the add-ins. I’ve found that chilling the dough helps them bake up a little thicker (which is my preference).

http://cookiemonstercooking.com/2013/05/06/blueberry-almond-and-white-chocolate-cookies/

Source:
Cookie Monster Cooking

 

Filed Under: Cookies, Dessert, Easter, Holidays, Recipes · Tagged With: , , ,

Lemon Lime Cookies

April 29, 2013 · 28 Comments
Lemon lime cookies

Lemon lime cookies

I did not have high hopes for these cookies.  To be honest, I thought I would end up hating them and would just give them away to others.  Until recently, the thought of putting lemon in dessert always grossed me out, but I’m slowing coming around to it, so I thought these cookies would be fun to try.

Lemon lime cookies

And you know what?  I loved them.  Go figure, huh?  I liked them so much that my husband had to pry them away from me to share.  Sometimes I don’t like to share my cookies : )  Okay, a lot of times I don’t like to share my cookies.  I have no shame when it comes to this.

So let’s talk about these sweet treats shall we?  The cookie itself is soft and chewy, and filled with a wonderful vanilla flavor as a base.  You get little bursts of lemon and lime freshness from all the zest, and then it’s finished off with some confectioners’ sugar.  Awesome?  Yes.  Another bonus – they’re really pretty with the little flecks of zest from the citrus.

Lemon lime cookies

So who is no longer afraid of lemon in dessert?  This girl.

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Lemon Lime Cookies

Yield: 18 to 20 cookies

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 teaspoons lime zest (from 1 to 2 limes)
  • 1 teaspoon lemon zest (from 1 lemon)
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup confectioners’ sugar, sifted

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar, lime zest and lemon zest. Use your fingers to work the zest into the sugar, until the sugar is moist and fragrant. Add in the butter and then beat on medium speed until light and fluffy, about 2 minutes. Add in the eggs one at a time, beating after each addition until combined. Add the vanilla extract and beat until combined. With the mixer on low, slowly add in the flour mixture. Beat until just incorporated.
  4. Add the confectioners’ sugar to a shallow bowl. Scoop about 2 tablespoons of dough (I used my large cookie scoop) and roll into a ball. Place the ball in the confectioners’ sugar and toss to coat. Transfer to the prepared baking sheet, spacing the balls about 2 inches apart. Bake for 10 to 12 minutes. The cookies will still be light in color but the surfaces should be “cracked.” Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
http://cookiemonstercooking.com/2013/04/29/lemon-lime-cookies/

Source:
Adapted from Tracey’s Culinary Adventures. Originally from the Cooking Channel.

 

Filed Under: Cookies, Dessert, Recipes · Tagged With: ,

Almond Flour Cupcakes

April 18, 2013 · 32 Comments
Almond flour cupcakes

Almond flour cupcakes

Happy almost birthday to my little sister!! I made these cupcakes for a small party a few weeks ago at my parent’s house to celebrate the fact that she’s getting “old” – as my sister likes to say.  Never mind that she’s quite a few years younger than me and is not even close to turning 30.

Anyway, because she needs to eat gluten-free, I was a little worried about making the dessert for her celebration.  I definitely do not eat gluten-free and don’t have a lot of experience when it comes to gluten-free baking.  I toyed with a few recipes but decided that this one was my favorite.  It’s hard for me to describe these since I don’t have much to compare them against, but they definitely got the seal of approval from both my sister and my mom (who have sampled a number of gluten-free cupcakes over the years).

Almond flour cupcakes

Even I really enjoyed the flavor of these cupcakes, which are full of vanilla and have just a hint of lemon to give them a bit of brightness.  The texture did throw me off a little, but my sister said that’s normal for gluten-free cupcakes (and even mentioned that she liked these better than her favorite bakery cupcakes since these were lighter).  Win!  Another bonus?  No need to get out the mixer to whip these up.

Almond flour cupcakes

I paired these cupcakes with a blueberry frosting (I want to make a few tweaks to it before I share here with you).  But I think that these would also go wonderfully with this strawberry buttercream.  Or maybe I can interest you in a chocolate buttercream or even vanilla bean?  Take your pick.  These cupcakes are a solid base for whatever your heart desires!

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Almond Flour Cupcakes

Yield: 12 cupcakes

Ingredients

  • 3 cups blanched almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup coconut oil, melted
  • ½ cup honey
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 teaspoon lemon zest

Instructions

  1. Preheat the oven to 325 degrees. Line a 12 cup muffin pan with baking cups and set aside.
  2. In a large bowl, whisk together the almond flour, baking soda and salt. Set aside.
  3. In a medium bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract, almond extract and lemon zest until combined. Add the wet ingredients to the bowl with the dry ingredients and mix until combined.
  4. Pour or scoop the batter evenly into the prepared cupcake tins. Bake for 22 to 25 minutes, until golden brown and a toothpick inserted into the middle comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then remove to a wire rack to cool completely.
  5. Frost the cooled cupcakes as desired.
http://cookiemonstercooking.com/2013/04/18/almond-flour-cupcakes/

Source:
Slightly adapted from Edible Perspective. Originally from Roost.

 

Filed Under: Cakes & Cupcakes, Dessert, Recipes · Tagged With: , ,

Coffee Frozen Yogurt with Mocha Ripple

April 5, 2013 · 16 Comments
Coffee frozen yogurt with mocha ripple

Coffee frozen yogurt with mocha ripple

Despite the fact that it’s not exactly warm outside quite yet, I decided it was time to bring the ice cream maker back out from winter hibernation.  The cold doesn’t usually bother me when it comes to ice cream, but this winter seemed to be an exception.  Of course the first thing I made was our very favorite flavor, vanilla bean, but after that I decided to branch out a little with this coffee frozen yogurt.  My husband and I both love coffee ice cream so I figured this was worth a try.

Coffee frozen yogurt with mocha ripple

Let me just put this out there – this is frozen yogurt.  Not ice cream.  Therefore it tastes like frozen yogurt, with that yogurty tang.  The first words out of my husband’s mouth when he tried this were, wait, this doesn’t taste like ice cream.  Umm yes dear, hence the frozen yogurt title : )

Coffee frozen yogurt with mocha ripple

But if you like frozen yogurt then I have a feeling you’ll enjoy this.  It has great coffee flavor and the mocha ripple makes it feel a little bit more decadent.  Which is a plus in my book, but you could definitely leave it out if you’d like.  Unlike some of the other homemade frozen yogurts I’ve tried in the past, this one is still creamy (and scoops well).  I actually liked this best when it was more of a soft serve consistency right out of the ice cream maker, but that’s probably because soft serve frozen yogurt reminds me of summer.

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Coffee Frozen Yogurt with Mocha Ripple

Yield: about 1 quart

Ingredients

    For the mocha ripple:*
  • ½ cup granulated sugar
  • ⅓ cup light corn syrup
  • ½ cup water
  • 6 tablespoons unsweetened dutch-process cocoa powder
  • 2 teaspoons espresso powder**
  • ½ teaspoon vanilla extract
    • For the frozen yogurt:
  • 1 cup plain whole-milk greek yogurt***
  • ¾ cup granulated sugar
  • pinch of salt
  • ¾ cup heavy cream
  • 1 cup brewed espresso, room temperature
  • ¼ teaspoon finely ground dark roast coffee

Instructions

  1. To make the mocha ripple - in a medium saucepan, add the sugar, corn syrup, water, cocoa powder and espresso powder. Whisk to combine. Place the pan over medium heat and whisk frequently until the mixture just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat and stir in the vanilla. Let the mixture cool and then chill thoroughly in the refrigerator before using.
  2. To make the frozen yogurt - in a medium bowl, whisk together the yogurt, sugar, salt, cream, espresso and coffee grinds. Cover with plastic wrap. Refrigerate the mixture until it is well chilled, at least for 2 hours. Freeze the mixture in an ice cream maker according to the manufacturer’s directions.
  3. To assemble - spoon some of the mocha ripple into the bottom of your storage container. Add a layer of the frozen yogurt on top. Repeat this process until full (ripple then yogurt). Do not stir the layers (otherwise they’ll blend together and you won’t have the ripple in your yogurt). Place in your freezer to harden. Before serving, allow the yogurt to sit at room temperature for about 5 minutes before scooping.

Notes

*This amount of mocha ripple is enough for about two batches of ice cream. You can cut the quantities in half if you are just making it for this recipe. If you make the full amount, you can store it in the refrigerator for up to 2 weeks.

**Espresso powder is an ingredient that you can’t usually find at your regular grocery store. You can buy it online or at specialty stores like Sur La Table, Williams and Sonoma, etc.

***I’ve made this with both whole milk and 2% greek yogurt. While I preferred the whole milk version, it still came out great with the 2%.

http://cookiemonstercooking.com/2013/04/05/coffee-frozen-yogurt-with-mocha-ripple/

Source:
Slightly adapted from The Perfect Scoop.

 

Filed Under: Dessert, Ice Cream, Recipes · Tagged With: ,

Chocolate Chip “Bird’s Nest” Cookie Cups

March 25, 2013 · 18 Comments
Chocolate chip "bird's nest" cookie cups

Chocolate chip "bird's nest" cookie cups

So cute, right?  Not gonna lie that I was pretty excited with how these turned out.  I had the idea for these Spring-themed treats floating around in my head since last Easter and was determined to finally buckle down and make it happen.

Chocolate chip "bird's nest" cookie cups

I had originally planned to give all of them away to coworkers and friends, but after tasting one for “quality control” we ended up keeping a few for ourselves.  I mean, it’s really hard to resist a crispy on the outside but still totally gooey on the inside chocolate chip cookie cup that is then filled with a chocolate buttercream (that is chocolaty but nothing too overpowering).  To make it even better?  Throw in some chocolate shavings and little candy eggs.  Yeah – I bet you’d have a hard time resisting them too.

Chocolate chip "bird's nest" cookie cups

As a side note – is anyone else addicted to those mini candy chocolate eggs that are around this time of year?  I ended up having to throw out the rest of the bag because I just could. not. stop. myself.  I blame my parents for this problem since they had them last Easter at their house.  As weird as it may seem, I never had them before that, so I clearly had no idea what I was missing.  I don’t even like candy all that much, but those little things are my new nemesis : )

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Chocolate Chip “Bird’s Nest” Cookie Cups

Yield: about 20 cookie cups

Ingredients

    For the cookie cups:
  • 2 cups plus 2 tablespoons all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons (1 ½ sticks) unsalted butter, melted and cooled slightly
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • ½ cup mini chocolate chips
    • For the frosting:*
  • 12 tablespoons (1 ½ sticks) unsalted butter, room temperature
  • 2 ¼ cups confectioners’ sugar, sifted
  • ⅓ cup unsweetened cocoa powder, sifted
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 4 tablespoons milk
    • For garnish:
  • chocolate shavings** (from about 1 ounce of chocolate)
  • mini chocolate eggs

Instructions

  1. To make the cookie cups - preheat the oven to 350 degrees. Generously spray a muffin tin with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and both kinds of sugar. Beat on medium speed until well combined. Add in the egg, egg yolk and vanilla. Beat until combined. Add in the flour mixture and mix on low speed until just combined. Remove the bowl from the mixer and fold in the chocolate chips.
  3. Scoop about 2 tablespoons of the dough into each muffin tin. Gently press the dough into the tin, so it covers the bottom and goes up the sides a little. Bake for about 12 to 14 minutes, until golden brown. Once you remove the pans from the oven, take a small spoon and gently press down a little in the center of each cup (if needed), so the frosting will have a place to sit. The centers will still likely be a little gooey. Take a butter knife and gently run it around the edge of each cup (so they pop out easily later). Transfer the pans to a wire rack and allow to cool completely before removing the cookie cups.
  4. To make the frosting - add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 2 minutes, until light and fluffy. With the mixer on low, slowly add in the confectioners’ sugar and cocoa powder. Once incorporated, increase the speed to medium and beat until well combined. Add in the salt, vanilla and milk. Beat on low speed until incorporated and then increase the speed to high and beat for about 3 minutes, until fluffy.
  5. To assemble - transfer the frosting to a plastic bag. Seal the bag and then snip off a little bit on one corner. Pipe the frosting in a little circle in the well in each cookie cup (you could also use a pastry bag with a tip here - I just didn’t want to dirty mine). Use a small spoon to smooth out the top as needed so the frosting is level. Sprinkle some of the chocolate shavings around the outer edge of each circle of frosting. Use your fingers to press them down just a little. Place three of the mini eggs in the center and press down gently on those as well.

Notes

*I had just enough frosting to fill the cookie cups (and I skimped a little on the last two). You may want to increase the quantities if you like a lot of frosting.

**To make the chocolate shavings, I used a vegetable peeler. I ran the peeler along the long edge of a bar of chocolate. There are several ways to make the shavings (this is just what worked for me).

http://cookiemonstercooking.com/2013/03/25/chocolate-chip-birds-nest-cookie-cups/

Source:
Chocolate chip cookie base from Baking Illustrated. Frosting adapted from my favorite buttercream.

 

Filed Under: Chocolate, Cookies, Dessert, Easter, Holidays, Recipes · Tagged With: , , , ,

Baked Chocolate Cake Donut Holes

March 22, 2013 · 15 Comments
Baked chocolate cake donut holes

Baked chocolate cake donut holes

The day I made these donut holes my kitchen was a disaster.  I somehow managed to get sprinkles everywhere.  And I do mean everywhere.  What is it about those little brightly colored gems that leads to an even bigger mess than usual?  Of course Emma was under my feet the entire time and wound up with a bunch on her back.  I found this slightly amusing since you would think she would smell them right on top of her… but no.  Not at all – she was completely oblivious.

But the mess was definitely worth it.  These donut holes were a pretty tasty treat that we hoarded all for ourselves.

Baked chocolate cake donut holes

I am not a fan of frying, so when I decided to make donut holes I knew I wanted to opt for a baked version.  As an added bonus, I used a mini muffin pan to make these – so no special equipment required.  In fact, you don’t even need to bust out the mixer and you likely already have most (if not all) of the ingredients on hand.

Baked chocolate cake donut holes

The donuts themselves are very light and almost fluffy – not too dense.  And you can go ahead and roll them in some glaze and then sprinkles for a final touch.  Messy? Yes.  Delicious?  Absolutely.

I think these would be quite a fun contribution to an Easter brunch, huh?  Bonus points if you can find some pastel colored sprinkles.

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Baked Chocolate Cake Donut Holes

Yield: about 24 donut holes

Ingredients

    For the donuts:
  • 1 ¼ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder (preferably dutch process)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup milk
  • ½ cup packed light brown sugar
  • 1 large egg, lightly beaten
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 2 tablespoons brewed coffee, cooled slightly
  • 1 teaspoon vanilla extract
    • For the glaze:
  • 2 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 4 to 5 tablespoons milk
  • sprinkles, for garnish

Instructions

  1. To make the donuts - preheat the oven to 325 degrees. Generously spray a mini muffin pan with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda and salt until there are no lumps. In a small bowl or liquid measuring cup, whisk together the milk, sugar, egg, butter, coffee and vanilla. Add the wet ingredients to the bowl with the dry and mix until combined. Fill each mini muffin tin about ¾ of the way full (about a heaping tablespoon in each). Bake for 10 to 12 minutes, or until a toothpick inserted into the middle comes out clean. Allow the donut holes to cool for 3 to 5 minutes in the pan then remove to a wire rack. Let the donuts cool for another 10 minutes, then proceed with the glaze.
  3. To make the glaze - Add the confectioners’ sugar, vanilla and salt to a small bowl. Slowly whisk in the milk, one tablespoon at a time, until it reaches your desired consistency.
  4. Lay a piece of wax or parchment paper underneath your wire rack (so the glaze doesn’t drip on your counter). Add the sprinkles to a shallow bowl. Working one at a time, roll each donut hole in the glaze. Shake off the excess then roll in the sprinkles. Shake off the excess once again and then place on the wire rack to set.

Notes

These donut holes are best eaten the day you make them.

http://cookiemonstercooking.com/2013/03/22/baked-chocolate-cake-donut-holes/

Source:
Adapted from Mom Advice via Dine and Dish.

 

Filed Under: Breakfast, Chocolate, Dessert, Easter, Holidays, Recipes · Tagged With: , , , ,

Irish Cream Cupcakes

March 15, 2013 · 19 Comments
Irish cream cupcakes

Irish cream cupcakes

Want to know one of the things I love about having a food blog?  Getting to make cupcakes for absolutely no reason at all.  Well, technically I made these because St. Patrick’s Day is right around the corner, but really I just wanted them for myself.  And then I can use this blog as an excuse for doing so.  It’s pretty awesome.

Irish cream cupcakes

So let’s talk about these cupcakes, shall we?  The cupcake base uses both irish cream and coffee – making it oh so very moist.  The coffee taste is not really prominent, it more just brings out the deep chocolate flavor.  And the frosting?  As always, probably my favorite part.  It has that wonderful silky buttercream texture and is full of irish cream.  Which pairs perfectly with the chocolate base.

Irish cream cupcakes

I intended to decorate these with chocolate covered espresso beans… but that plan didn’t go so well when I realized that I somehow bought chocolate covered raisins instead.  Seriously, I have no idea how I did that.  So let’s just keep it between us that those “espresso beans” in the pictures may not actually be espresso beans…

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Irish Cream Cupcakes

Yield: 12 cupcakes

Ingredients

    For the cupcakes:
  • 1 ½ cups cake flour
  • ½ cup dutch process cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup (8 tablespoons) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup strongly brewed coffee, cooled slightly
  • ¼ cup irish cream liqueur
    • For the frosting:
  • 1 cup (16 tablespoons) unsalted butter, room temperature
  • 3 cups confectioners’ sugar, sifted
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons irish cream liqueur
  • 1 tablespoon strongly brewed coffee, cooled
    • For garnish:
  • chocolate covered espresso beans, optional
  • mini chocolate chips, optional

Instructions

  1. To make the cupcakes - preheat the oven to 350 degrees. Line a 12 cup muffin pan with baking cups and set aside.
  2. In a small bowl, whisk together the flour, cocoa powder, salt, baking soda and baking powder. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Cream on medium speed for 1 minute. Add in the eggs and vanilla and beat until combined. Add in the flour mixture and mix on low until just incorporated. In a small bowl or liquid measuring cup, combine the coffee and liqueur. Add half of this mixture to the batter. Beat on medium speed for 1 minute (start on low then increase to medium so it doesn’t splatter everywhere). Scrape down the sides of the bowl if needed. Add in the remaining half of the coffee mixture and then beat again on medium speed for 1 minute.
  3. Scoop the batter into the prepared cupcake tins, filling them about ⅔ of the way full (I probably had enough for 1 more cupcake - so a total of 13 - but didn’t bother). Bake for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then remove to a wire rack to cool completely.
  4. To make the frosting - add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 2 minutes, until light and fluffy. With the mixer on low, slowly add in the confectioners’ sugar. Once incorporated, increase the speed to medium and beat until well combined. Add in the salt, vanilla, liqueur and coffee. Beat on low speed until incorporated and then increase the speed to high and beat for about 3 minutes, until fluffy.
  5. Transfer the frosting to a pastry bag fitted with a decorative tip. Pipe frosting on the cupcakes as desired. Garnish with chocolate covered espresso beans or mini chocolate chips.
http://cookiemonstercooking.com/2013/03/15/irish-cream-cupcakes/

Source:
Cupcakes adapted from King Arthur Flour.  Frosting adapted from my favorite maple buttercream.

 

Filed Under: Cakes & Cupcakes, Chocolate, Dessert, Holidays, Recipes · Tagged With: , , ,

Chocolate Stout Cake with Cream Cheese Glaze

March 6, 2013 · 19 Comments
Chocolate stout cake with cream cheese glaze

Chocolate stout cake with cream cheese glaze

You guys… this cake.  It’s my new favorite chocolate cake recipe.  I honestly can’t believe I’m even saying this, but I am.  I first decided to make this stout cake since I thought it would be festive for St. Patrick’s Day.  But I never thought I’d end up loving it so much.

This cake is incredibly moist – and don’t worry if you don’t love stout, you can’t really taste it.  It just gives the cake this intense chocolate flavor, without being overly sweet.  I am usually a vanilla cake kind of girl, but oh my.  I would take a piece of this cake any day.

Chocolate stout cake with cream cheese glaze

And to make it even better?  A cream cheese glaze.  Yes, you read that right.  I wasn’t looking to add too much frosting since I didn’t want anything to overpower the actual cake.  The cream cheese glaze gives this just the right amount of sweetness and compliments the chocolate perfectly.

Bake this cake for St. Patrick’s Day, or really any occasion, and I have a feeling you’ll be a happy camper.

Chocolate stout cake with cream cheese glaze

One slice = chocolate heaven.  Just sayin.

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Chocolate Stout Cake with Cream Cheese Glaze

Yield: 1 bundt cake

Ingredients

    For the cake:
  • 1 cup stout (such as Guinness)
  • 1 cup (16 tablespoons) unsalted butter
  • ¾ cup Dutch-process cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • ⅔ cup sour cream
    • For the glaze:
  • 4 ounces cream cheese, softened
  • ½ cup confectioners’ sugar
  • 1 teaspoon vanilla
  • 3 tablespoons milk
  • 2 tablespoons stout (such as Guinness)

Instructions

  1. To make the cake - Preheat the oven to 350 degrees. Generously spray a bundt pan with nonstick cooking spray or grease with butter, making sure to get in all the ridges of the pan. Set aside.
  2. In a large saucepan, add the stout and butter. Over medium heat, bring the mixture to a simmer, whisking occasionally. Once simmering, add in the cocoa powder and whisk until smooth. Remove from the heat and set aside to cool slightly, about 5 to 10 minutes.
  3. In a medium bowl, whisk together the flour, sugar, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the eggs and sour cream. Beat on medium speed until combined. Add in the stout/butter mixture and beat until just combined. Slowly add in the flour mixture and beat on low speed until just combined. Pour the batter into the prepared bundt pan. Bake for 35 to 40 minutes, until a cake tester inserted into the middle of the cake comes out clean. Transfer the pan to a wire rack to cool completely. Once cool, carefully run a butter knife around the edges of the pan, then turn the cake out onto the wire rack or a serving platter.
  4. To make the glaze - In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, confectioners’ sugar and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Scrap down the sides of the bowl as needed. Alternating back and forth between the milk and stout, add each 1 tablespoon at a time, beating for 30 seconds to 1 minute after each addition on medium speed until the glaze is smooth. If needed, add additional milk or stout, 1 tablespoon at a time, until the glaze has reached your desired consistency. Drizzle the glaze over the cake and allow the glaze to set before serving.
http://cookiemonstercooking.com/2013/03/06/chocolate-stout-cake-with-cream-cheese-glaze/

Source:
Cake from Smitten Kitchen.  Originally from the Barrington Brewery via Bon Appetit.  Glaze adapted from Taste and Tell.

 

Filed Under: Cakes & Cupcakes, Chocolate, Dessert, Holidays, Recipes · Tagged With: , , ,
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