Fondant Wedding Cake

Congratulations Angela & Josh!

3 tier chocolate sour cream cake, filled with dulce de leche buttercream, frosted with vanilla buttercream, and topped with white fondant.

Toasty Cocoa Cupcakes

Perfect for winter or summer, these cupcakes are a play on hot chocolate with marshmallows.

Dark Chocolate cupcakes, filled with a rich chocolate ganache, and topped with a marshmallow frosting.  Hitting the tops with the kitchen torch browns the marshmallow beautifully & adds a nice toasty flavor.  Super cute in mini size!

Gluten Free, Dairy Free, Soy Free Peanut Butter Chocolate Cake

Whew, that's one heck of a name for this cake!  I've been wanting to try my hand at allergen free baking for awhile, but never had the right opportunity.  I was asked to make a cake that was gluten free, dairy free, and soy free.  Thankfully, I did not need to omit eggs or peanuts, so chocolate cake with peanut butter frosting it was!  I used a coconut butter as a substitute for the butter, and the hint of coconut added to the deliciousness of the cake.

This cake isn't as pretty as my usual cakes, but the flavor more than made up for it!

Will You Be My Bridesmaid Cupcakes

These pretty cupcakes served very special purpose - the bride gave these to her bridesmaids-to-be.

Jumbo Chocolate Cupcakes with a chocolate ganache filling and salted caramel swiss meringue buttercream.  The topper is made of fondant and was sprayed with edible luster paint.

Cherry Vanilla Tuxedo Cake

Here is another variation on the Tuxedo Cake that I first made for New Years.  This cherry vanilla version would be a perfect Valentine's Day dessert!

Isn't it pretty?  And it couldn't be easier!  Just start with your favorite cake mix (one that makes two nice tall 8" cake layers), add a jar of chopped maraschino cherries to the batter, reserving the juice.  Bake as directed, and let cool.

Cherry Vanilla Buttercream:
2 sticks butter
5 Tbsp maraschino juice
2 tsp vanilla
4 cups powdered sugar

Beat the butter and the juice together until the butter turns pink (fun!), add the vanilla, and then slowly add the powdered sugar.  Frost the cooled cakes.

Glaze:
4 oz semi sweet chocolate
1/2 cup heavy cream
1/4 cup corn syrup
2 tsp vanilla extract

Heat cream over medium high heat, just until it reaches a boil.  Pour over chocolate (in a separate bowl), and let stand 60 seconds.  Add corn syrup and vanilla, and stir until all the chocolate is melted.  Let cool in refrigerator for about 5 minutes, then pour over cake, guiding it over the sides.  Let cake set 1 hour before serving.

Recipe from Confessions of a Cookbook Queen

Cherry Coke Float Cupcakes

Moist, coke & chocolate flavored cupcakes are filled with cherries, brushed with a coke glaze, and iced with whipped cream frosting. Don't forget the cherry on top!

Recipe from Brown Eyed Baker

Dark Chocolate Cupcakes with Salted Caramel Filling

These cupcakes are for serious chocolate lovers! A moist, rich dark chocolate cupcake is filled with salted caramel and topped with a whipped chocolate buttercream.

Whipped Chocolate Buttercream

will frost 12 cupcakes

1 stick butter, softened

3 oz chocolate chips, melted & cooled (I used a mix of semi sweet & dark chocolate)

1 tsp vanilla

2 cups powdered sugar

In the bowl of a stand mixer with the whisk attachment, whip the butter for 5 minutes on medium speed, until light and fluffy. Make sure to scrape down the bowl as needed. With the mixer on low, add in the powdered sugar and mix until combined. Add the vanilla, and once combined, add the melted chocolate. Mix on medium for another 2 minutes, scraping the sides down once, until light and fluffy. This is a great piping buttercream!

Peppermint Mocha Cupcakes with Chocolate Ganache filling

If there is one way to take a cupcake from good to wow, it would be with a filling. I've made these Peppermint Mocha cupcakes before and they are delicious on their own. A rich, chocolate cake infused with coffee flavor, topped with a sweet light peppermint buttercream; delicious! This time, at the request of a customer, I added a filling: a semisweet & dark chocolate ganache. It reminded me of the Hot Chocolate Cupcakes, which were also filled with ganache.

Peppermint Buttercream

enough to frost 24 cupcakes

2 sticks unsalted butter, at room temperature

4 cups powdered sugar

1 tsp peppermint extract

2 Tbsp heavy cream

Whip the butter in a stand mixer with the wire whisk attachment for 5 minutes, until butter is pale and fluffy. Slowly add in the powdered sugar, then add the peppermint and the cream. You can add more cream to get to piping consistency. Pipe onto cooled cupcakes

Coffee & Donut Cupcakes

These coffee & donut cupcakes were for a Police Officer's retirement party. Obviously, they were for an officer with a sense of humor :)

I wanted to play off the cops & donuts stereotype, so I knew I wanted to incorporate the donut into the cupcake, as well as coffee flavor. Thinking that a coffee flavored cupcake may be too overpowering for the entire crowd, I chose to make a maple-vanilla cupcake. To top the cupcake, I made a coffee & cream buttercream by using a coffee/espresso flavoring and half & half. Finally, the cupcakes were topped with a baked chocolate donut, with a vanilla glaze & chocolate jimmies.

Maple Vanilla Cupcakes

yield 24 cupcakes

2 1/4 cups cake flour

1 Tbsp baking powder

1/2 tsp kosher salt

1 1/4 cup buttermilk

4 large egg whites

1 stick unsalted butter, softened

1 1/2 cups sugar

1 tsp vanilla extract

2 tsp maple extract

In a large bowl, sift flour, baking powder and salt. In a medium bowl (or large measuring cup), whisk milk, and egg whites. In a stand mixer, beat the butter and sugar at medium speed for about 3 minutes, until light and fluffy. Add vanilla & maple extracts, then add the flour & milk, alternating between the two, starting and ending with the flour. Once everything has been added, beat the batter for 2 additional minutes. Scoop into lined cupcake pans and bake at 350 for 18-22 minutes.

Coffee & Cream Buttercream

2 sticks butter (I used 1 stick salted & 1 stick unsalted)

4 cups powdered sugar

1 Tbsp coffee extract

2-4 Tbsp half & half or heavy cream

In a stand mixer, beat the butter for 3-5 minutes until very light and fluffy. Add the powdered sugar slowly, mixing until incorporated (it may be crumbly at this point). Add the coffee extract and half & half, continuing to beat, until you reach the desired consistency. Pipe on to cupcakes.

Mini Chocolate Donuts

yield 48 mini donuts

1 cup flour

1/4 cup cocoa powder (I used Hershey's Special Dark)

1/2 tsp baking soda

1/4 tsp nutmeg (don't skip this!)

1/4 tsp salt

1/2 cup milk

1/2 cup packed brown sugar

1 egg

4 tsp butter, melted

1 tsp vanilla extract

In a large bowl, whisk flour, cocoa, baking soda, nutmeg & salt. In a small bowl, whisk milk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture, and whisk until blended and smooth. To fill donut pans, put mixture in a ziploc bag and pipe into the cavities*, filling them about 2/3 full. Bake at 375 for 5-7 minutes. Allow to cool slightly before turning out from pan.

*Even though most pans are non-stick, I recommend spraying the pan. Wipe clean & spray each time to ensure the donuts do not stick.

Vanilla Glaze

1 1/4 cup powdered sugar

1 Tbsp + 1 tsp milk

1/2 tsp vanilla extract

Whisk ingredients together & use immediately. You can pour over donuts or dip each individually.

Cupcakes adapted from My Baking Addiction

Donuts adapted from The Motherload

Tuxedo Cake

I'd never heard of Tuxedo cake until last week.  I was looking for the perfect New Years Eve dessert to go along with the Champagne Cupcakes.  The cake is visually impressive with it's high stacked layers and chocolate covered strawberries as a garnish.  I made this in 10" pans to serve more people, but you can use 8" pans to get a higher cake.

The cake is a rich chocolate cake, filled and iced with whipped cream.  A dark & semi sweet chocolate ganache is poured over top, and the cake is garnished with chocolate covered strawberries.

Hot Chocolate Cupcakes

These are cupcakes for chocolate lovers.  A rich, moist cupcake, filled with a velvet chocolate ganache, and topped with marshmallow frosting.  Just like the perfect cup of hot chocolate.

Chocolate Cupcakes
from Hershey's 
2 cups sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp vanilla
2 eggs
1 cup milk
1/2 cup oil
1 cup hot water or coffee

Mix dry ingredients, then add in all wet ingredients except hot water.  Beat on low for 30 seconds, then at medium speed for 2 minutes.  Add in hot water and mix until combined.  Fill cupcake liners 2/3 full at bake at 350 degrees for 18-20 minutes.

Chocolate Ganache
6 oz dark chocolate chips
6 oz semi sweet chips
3/4 cup heavy cream
2 Tbsp corn syrup

Mix all ingredients in a microwave safe bowl.  Heat in 30 second intervals, stirring in between.  It should take about 90 seconds.  Continue stirring until all chips have been melted, and let cool slightly.

After cupcakes are cooled, cut a cone shape out of the center.  While the ganache is still warm, spoon a heaping teaspoon into the hole.

Seven Minute Frosting
from Martha Stewart
6 egg whites
1 1/2 cups sugar
1/4 cup water
2 Tbsp corn syrup
1 tsp vanilla

Mix egg whites, sugar, water and corn syrup in the bowl of a stand mixer and set over a pot of simmering water.  Whisk gently until it reaches 160 degrees.  Transfer bowl to stand mixer and whip for 5 minutes, until frosting has tripled in size and is glossy.  Pipe on cupcakes and toast using a torch if desired.

Idea from A Cozy Kitchen's Hot Chocolate Cupcakes

Peppermint Chocolate Cake Roll

This Peppermint Chocolate Cake Roll is a delicious holiday treat.  The cake is light and springy, and the buttercream has just the right amount of peppermint and a nice crunch from the sprinkles.

The poured chocolate ganache is a beautiful final touch to this treat, giving it a dark glossy finish.  Don't be scared of the genoise cake, it's really not difficult to make and is totally worth it!

Chocolate Peppermint Cake Roll


The genoise cake instructions are very detailed, so I'll direct you to Martha Stewart's recipe, which is what I followed exactly.

Buttercream
2 sticks unsalted butter, softened
2 1/2 cups powdered sugar
6 Tbsp heavy cream
1/4 tsp peppermint extract

Place the butter in the bowl of a stand mixer and whip with a wire whisk for 5 minutes.  Slowly add in the powdered sugar, then the heavy cream and peppermint extract with the mixer on low.  Turn the mixer back up to high and whip for 2 more minutes.  If desired, add in 1/3 to 1/2 cup sprinkles by folding in with a spatula before spreading on cake roll.

To assemble, unroll the cake roll, and spread buttercream evenly.  Roll back up and place on a wire rack.

Ganache
1 cup dark chocolate
3 Tbsp heavy cream
1 tsp vanilla
3 Tbsp powdered sugar
1-3 Tbsp water

Place chocolate chips and heavy cream in a microwave safe bowl and heat in 30 second increments in microwave until almost melted. Stir to melt completely, then add vanilla and powdered sugar.  Add water to get to a pourable consistency, and pour over cake roll.  Decorate with crushed candy canes or sprinkles as desired.

Chocolate Fudge with Cherries

This is a throwback fudge recipe passed on to me from my husband's grandma.  It's out of a magazine from maybe the 70s?  All I know is it's easy to make and quite delicious.  This year I sprinkled half the pan with dried cherries before it set, because really, what's better than chocolate and cherries?

Chocolate Fudge
makes a 9x13 pan
3/4 cup (1 1/2 sticks) margarine
3 cups sugar
2/3 cup evaporated milk
12 oz semi sweet chocolate
7 oz marshmallow creme
1 tsp vanilla

Mix sugar, margarine, and milk in a 2 1/2 qt heavy bottom saucepan and heat over medium high.  Bring to a rolling boil, then turn down to medium and boil, stirring occasionally, for 10 minutes.  Remove from the heat and add the chocolate chips, stirring to combine completely.  Add in the marshmallow creme and vanilla, beating until mixed through.  Pour into a 9x13 pan lined with parchment paper and let set.  If desired, sprinkle with dried fruit or nuts before setting.  Cut into 1x1 inch squares and enjoy!

Homemade Peppermint Oreos

These cookies are delicious!  I was a little skeptical if they could really be a replacement for Oreos, but figured even if they weren't, a dark chocolate cookie and peppermint buttercream filling sounded good anyway.  I had no need to worry.  The cookies taste exactly like the real thing!  Even better, they have fairly normal ingredients and mix & bake super fast.

Homemade Oreos
yield 28 sandwiches
2 1/2 cups flour
1 cup dutch process unsweetened cocoa powder (like Hershey's Special Dark)
2 cups sugar
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 1/2 sticks butter, softened
2 eggs

Mix dry ingredients together in a stand mixer, then add butter.  Blend on low, then add eggs and beat until smooth.  Drop by a heaping teaspoon onto lined baking sheets - I used my small cookie scoop - and bake at 375 degrees for 9 minutes.  Let cool for 5 minutes before moving to wire rack to cool.  Once cookies are completely cool, match up pairs of similarly size & shape cookies.

Filling
1 1/2 sticks butter
2 cups powdered sugar
2 tsp heavy cream
1/4 tsp peppermint extract
drop of red food coloring

Cream the butter in the stand mixer, and slowly add in the powdered sugar.  Mix until combined, add the cream & peppermint and beat on high for 1 minute.  I added the food coloring last and barely mixed in so I could get a swirl look to the buttercream.  Place buttercream in a piping bag fitted with a #10 or #12 tip and fill cookies.

Recipe barely adapted from Cate's World Kitchen

Coconut Macaroons

No, these aren't the cute meringue cookies with the sweet filling, but they're just as good!  This cookie combines coconut, vanilla, & a dip in chocolate for one delicious treat!

Coconut Macaroons
yield 32 cookies
1 bag (14oz) shredded sweetened coconut
4 large egg whites
2/3 cup sugar
1/3 cup flour
1/4 tsp salt
1/2 tsp vanilla
6 oz melted chocolate (semisweet or dark is recommended)

Mix the coconut, egg whites, sugar, flour, salt, and vanilla in a bowl until completely combined.  Drop by the tablespoon onto a lined cookie sheet and bake for 25-30 minutes at 325 degrees, until the cookies are lightly golden.  When cooled, dip the bottom (or drizzle the top!) with the chocolate.  Enjoy!

Recipe from Real Simple

Chocolate Cherry Cookies

These chocolate cherry cookies are one of my favorites that I remember making every year.  They are relatively simple, but look extra special with the cherry half and the chocolate drizzle.  I usually use white chocolate, but found some green candy melts and thought it would look extra festive!

Chocolate Cherry Cookies
makes 4 dozen
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 1/2 tsp vanilla
1 (10 oz) jar maraschino cherries
6 oz chocolate chips

Mix dry ingredients together and set aside.  Cream butter and sugar until fluffy, then add egg and vanilla and mix well. Add dry ingredients to the butter mixture and mix until well combined.  Roll dough into 1" balls and place on cookie sheet.  Press down with your thumb to make an imprint, and place a cherry in the center of the cookie (I cut the cherries in half and only use a half for each cookie).  Bake at 350 for 10 minutes.  When cookies are cooled, drizzle with chocolate and decorate with sprinkles.

Pumpkin Swirl Brownies

In an attempt to bake at least one more pumpkin recipe this year, I came across this recipe that I had bookmarked last year.  I was slightly skeptical at first, mixing chocolate with pumpkin, but the end result is delicious!  I think the cream cheese really ties the pumpkin & chocolate together for a delicious treat.

Start with your favorite brownie recipe.  When adding a swirl to a brownie recipe, I find no shame in starting with a box mix :)

Pumpkin Cheesecake Swirl
for a 9x13 pan


1 cup pumpkin puree
6 oz cream cheese, softened
2 eggs
1/4 cup + 2 tbsp sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Mix ingredients together with a mixer or by hand.  Pour 3/4 of the brownie batter in a parchment lined (or greased) 9x13 pan, then use a tablespoon to dollop pumpkin filling on top*.  Spoon the remaining brownie batter into the pan and use a knife to swirl together.  Bake at 325 (for a dark pan, 350 for glass) for 40 minutes.

*I didn't use all the filling, unless you like a lot, you'll probably only need about 75% of the mixture.

Salted Caramel Mocha Cupcakes

Next in the lineup of fall cupcakes is the Salted Caramel Mocha cupcake.  It also happens to be another favorite fall coffee drink of mine :)

This is a delicious chocolate coffee cupcake, filled with salted caramel, and topped with a salted caramel Swiss meringue buttercream.  I finished it off with a drizzle of salted caramel and some chunky sugar for texture.

Recipe by Bakingdom

Halloween Bumpy Cakes

Special bumpy cupcakes just for Halloween!

 Super easy... just add a few drops of orange food coloring to the "bump"...

Cover in chocolate ganache & top with sprinkles.

 When someone bites into it... fun Halloween Bumpy Cakes!

Football is back!

These football cupcakes are a perfect way to celebrate the return of football!  Even better, these cupcakes are really two treats in one: the football is a brownie :)

The "grass" is just green buttercream, and I used white decorators icing to pipe the laces on the footballs.  So easy!