Double Chocolate Mousse Torte

Written by JaNae on . Posted in Cakes and Cupcakes, Desserts

Double-Chocolate-Mousse-Torte

A few weeks ago we were invited to a Sunday dinner, and I volunteered to bring dessert. I knew I wanted something a bit fancier as this was to be a more formal dinner setting. Maybe I’m strange, but I feel a certain amount of pressure when selecting which dessert  to make. There are just SO many amazing dessert recipes out there and only so many dessert making opportunities – one has to be selective.

When I found this double chocolate mousse torte from my trusted recipe source  I knew it would fit the bill.  It was amazing – so amazing that a week later one of the dinner guests emailed to ask if I’d be willing to make it again for a group of 30 she was hosting a dinner party for. If you need a fancy schmancy dessert to impress, this is the one. Trust me. Recipe found here.

Double-Chocolate-Mousse-Torte2

Toffee Crunch Cupcakes (My Favorite Cupcakes To Date)

Written by JaNae on . Posted in Cakes and Cupcakes, Desserts, Food

Toffee-Crunch-Cupcakes

I love cupcakes, AND I make a lot of them. There are so many good ones to choose from, but if you asked me today what my absolute favorite one is, it would most definitely be these toffee crunch cupcakes. They are simply divine! They may require a bit more prep than your regular vanilla cupcake with buttercream (which definitely has a rightful place in the cupcake world), but these chocolate cupcakes with ganache, toffee and caramel frosting are totally worth the extra effort!

About a month ago I was asked to donate 60 cupcakes of my choice for a fundraising event. In choosing which cupcakes to make, I decided I would make 30 of my husband’s favorite, vanilla cupcakes with raspberry cream cheese frosting, and 30 of my favorite, these toffee crunch cupcakes. While I can attest that the vanilla and raspberry cream cheese cupcakes are most scrumptious, it was reported that the toffee cupcakes were cleaned out first. If you ask me, they are pretty impressive little cups of cake!

Toffee Crunch Cupcakes

INGREDIENTS

CUPCAKES
2 c white sugar
1 3/4 c all-purpose flour
3/4 c cocoa
1 1/2 t baking soda
1 1/2 t baking powder
1 t salt
2 eggs
1 c milk
1/2 c vegetable oil
2 t vanilla
1 c brewed coffee (I use brewed Pero)

GANACHE AND TOFFEE
12 ounces semisweet chocolate, chopped
1 1/2 c heavy cream
3 T butter
2 packages (8 ounces each) toffee bits

FROSTING
1 1/2 cups granulated sugar
1/4 c all-purpose flour
3 T cornstarch
1/4 t salt
1 1/2 c milk
2 t pure vanilla extract
24 T butter, cut into 24 pieces and softened at room temperature
1/3 caramel sauce (store-bought or homemade)

DIRECTIONS

CUPCAKES: Preheat oven to 350. In a large bowl whisk together the sugar, flour, cocoa, baking soda, baking powder, and salt. In a separate bowl combine the eggs, milk, vegetable oil, and vanilla. Add the liquid ingredients to the dry ingredients and beat with electric beaters on medium speed for 3 minutes. Stir in the hot coffee or Pero by hand. The batter will seem extremely runny, but don’t worry! Fill cupcake liners about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out with moist crumbs. Makes about 30 cupcakes.

FROSTING: In a medium sized saucepan combine the sugar, flour, cornstarch, and salt. Whisk in the milk until the mixture is smooth. Cook the mixture over medium heat until it boils and becomes thick, a bit thicker than pudding consistency. Remove the pan from the heat, and allow the mixture to cool until room temperature (this is very important!). Once the mixture is cooled to room temperature, beat in the vanilla on low speed until it is well combined. Add the butter, one piece at a time, and beat the frosting until all the butter is fully incorporated. Increase the speed on your mixer to medium-high, and beat until the frosting is light and fluffy. Gently fold in the caramel sauce. If your frosting is a bit runny, allow it to sit at room temperature to firm up a bit.

GANACHE: In a small saucepan, heat the cream on the stovetop until it barely begins to simmer. Remove from the heat and add the chocolate. Allow the chocolate to sit in the warm cream for a minute or two, and then stir until the mixture is silky and smooth. Add the butter and stir until smooth. Chill the ganache in the refrigerator until it is a piping consistency. Stirring it every 5 minutes or so helps it cool evenly, and if it gets to hard, let it come to room temperature until it softens again.

ASSEMBLY: Pour the toffee bits into a bowl. Use a piping bag with a large round circle tip to pipe the ganache in a ring around the edge of the cupcake. Dip the piped ganache into the toffee bits. Fill another piping bag with a large decorative tip (I used a large star tip here, but I’ve used round or a french tip as well), and pipe a swirl of frosting in the center of the cupcake.

Recipe Source: Originally seen from Baker’s Royale, cupcakes slightly adapted from allrecipes.com, and frosting and ganache from melskitchencafe.com.

Individual Rainbow Cupcakes

Written by JaNae on . Posted in Cakes and Cupcakes, Desserts, Food, Holidays, St. Patrick's Day

individual rainbow cupcakes
With spring around the corner and St. Patty’s Day fast approaching, I’ve been eyeing bright rainbow cakes all over the web.   I made 40 of these cuties for a church event last week.  These individual rainbow cupcakes added so much color to the evening, and they were delicious.  This white cake recipe is scrumptious when combined with a lemony Swiss meringue buttercream.  Served in clear plastic cups, the individual servings were perfect for a buffet table and would work at any party or gathering.  So cute, you must give these a try!

Rainbow Cupcakes

INGREDIENTS
CAKE
1 c butter
2 1/3 c sugar
5 egg whites, room temperature
2 t vanilla
3 c all-purpose flour
4 t baking powder
1/2 t salt
1 1/2 c whole milk
red, orange, yellow, green, and blue gel or paste food coloring
10 clear plastic cups

LEMON SWISS MERINGUE BUTTERCREAM
9 egg whites
1 1/3 c sugar
1 c butter
1 t lemon extract

DIRECTIONS
Preheat oven to 350F degrees. With parchment paper, line how ever many 9×13″ pans you have. I have three and just reused them.

Sift together the flour, baking powder and salt. Set aside.

Cream the sugar and butter, then add the egg whites and add them a little at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.

Divide the batter amongst 6 bowls (It’s about 1 c each), and then whisk a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. Pour into the pans – the batter will spread to be quite thin. Bake for 10 minutes each.

When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly.

To make the Lemon Swiss Meringue Buttercream, cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it’s completely smooth, it’s done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. After all the butter has been added, turn the mixer back to high speed and whip until it has come together, about five minutes. Add the extract, beat briefly and then use.

Using various sizes of cups or circle cookie cutters, cut 10 circles from each color of baked cake. Use the smaller circle for the bottom purple layer and use gradually larger circles for the layers on top. Place purple circle in the bottom of a plastic cup, and put a dollop of buttercream on top. Repeat with other layers. Pipe frosting on top layer.

Mint Chocolate Cupcakes

Written by JaNae on . Posted in Cakes and Cupcakes, Desserts, Food

Mint-Chocolate-Cupcakes
As a child, my favorite flavor of ice cream was mint chocolate chip – I believe Starlight Mint was it’s name.  Those small morsels of chocolate in the creaming mint ice cream made for a tiny celebration in my mouth.  These two flavors have always been a favorite combination to me, so when I saw this recipe from Your Cup of Cake, I knew I wouldn’t be happy till I made them.

These little beauties were the perfect mixture of minty goodness and fudgey chocolate.  Complete with a mint fudge filling and mint cream cheese frosting, these are sure to please.  If you are a mint and chocolate lover, you simply must give these simple cupcakes a try.

Mint Chocolate Cupcakes

INGREDIENTS
CUPCAKES
1 c sour cream
1/2 c oil
1 t vanilla extract
3 eggs
1/4 c water
1/2 c milk
1 Devil’s Food Cake Mix

FILLING
1/3 c semi-sweet chocolate chips
2 T heavy cream
1 t peppermint extract
1/4 c powdered sugar

FROSTING
8 oz. cream cheese
1/2 c butter
3-4 c powdered sugar
1 T heavy cream or milk
1 t peppermint extract
green food coloring

DIRECTIONS
Preheat the over to 350°. Line two muffin tins with cupcake wrappers.

Mix together sour cream, oil, vaniila, eggs, water, milk, and cake mix. Beat on medium speed for two minutes. Fill liner ¾ full with batter and bake for 14-18 minutes.

Melt chocolate chips and heavy cream. Combine until smooth. Mix in peppermint extract and powdered sugar. When cupcakes come out of the oven, use a squeeze bottle or spoon to put filling in cupcakes. Allow cupcakes to cool completely.

Beat cream cheese and butter until fluffy. Add the peppermint extract. Beat in powered sugar one cup at a time. Add milk to reach desired consistency. Mix in food coloring. Pipe onto cooled cupcakes. Drizzles extra chocolate mint filling on tops if desired.

Copyright © 2014 Lollydot