Tag: Frosting

Chocolate Malt Cupcake

Ever had a chocolate malt? Well, I haven’t, but I’m pretty sure if I ever did these cupcakes would taste exactly like one. There’s malted milk powder in the cupcake and in the frosting. The chocolate malt frosting is creamy, dreamy, full of flavor and perfection to pipe. These cupcakes would be great for a party!


Ingredients: Chocolate Malt Cupcakes *makes 12 cupcakes (from here)

1 cup plus 2 tablespoons all-purpose flour

1/2 cup plus 2 tablespoons granulated sugar

1/4 cup plus 2 tablespoons cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup malted milk powder

1/2 cup vegetable oil

3 ounces whole eggs, mixed

1/2 cup sour cream

1/2 teaspoon vanilla

Malted Milk Buttercream (frosts 12 cupcakes)

1 cup unsalted butter, room temperature

1/4 cup malted milk powder

2 tablespoons natural unsweetened cocoa powder

2 cups powdered sugar, sifted

1/2 teaspoon vanilla

Recipe: Chocolate Malt Cupcakes

Preheat the oven to 350F and line a cupcake tin.

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In a small bowl, mix milk and malted milk powder.

Pour the milk/malt mixture into the dry batter and mix.

Beat in the vegetable oil and egg until combined.

Then mix in the sour cream and vanilla.

Fill cupcake liners 3/4 of the way. Bake for 15 minutes, or until a toothpick comes out clean.

Chocolate Malt Buttercream

Beat butter until light and fluffy, about 3-5 minutes.

While on medium high speed, mix in powdered sugar.

When combined, add in malted milk, cocoa powder, and vanilla.

Beat until fluffy.




Cherry Chip Cake

Yum. Yup, that’s all I have to say about this cake. Not really. I could tell you how wonderful and fluffy the cake is, and how there are bright little bits of chopped maraschino cherries inside, and how I used cherry pastry filling between the layers  and, finally, I could describe the glorious fluffy pink frosting which melts in your mouth. Even though I tell you this all the time, I have to say it gain. Make this cake. Make it. Now. 😀


Ingredients: Cherry Chip Cake (from here, with slight adaptions)

3 and 1/3 cups pre-sifted cake flour

1 and 1/2 tablespoons baking powder

3/4 teaspoon salt

1 and 3/4 cups whole milk, at room temperature

6 ounces egg whites, at room temperature

3 tablespoons cherry juice/syrup (from the jar of maraschino cherries)

1/4 teaspoon almond extract

1/4 teaspoon vanilla extract

1/4 teaspoon cherry extract, *optional

2 and 1/4 cups sugar

1 and 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

3/4 cup finely chopped maraschino cherries

Cherry Pastry Filling

7 Minute Frosting (from here)

5 tablespoons water

1/4 teaspoon cream of tartar

1 and 1/3 cups sugar

2 large eggs whites. room temperature

1 tablespoon light corn syrup

1 teaspoon vanilla

Pink food coloring, optional*

Recipe: Cherry Chip Cake

Preheat the oven to 350°F and center the oven rack. Grease, line with parchment and flour three round 8-inch pans.

Sift the flour, baking powder and salt into a medium-sized bowl.

Whisk together the milk, eggs, cherry juice/syrup, almond extract and cherry extract (if using) in a medium bowl or large glass measuring cup.

In an electric mixer fitted with the whisk or paddle attachment (I used the whisk), cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes.

With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture, beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes. Fold in finely chopped cherries.

Divide batter evenly among 3 cake pans, smoothing the surface with a small offset spatula or rubber spatula. Bake until a skewer comes out with a few crumbs only, about 30 minutes. Cakes should be well-risen and springy to the touch.

Transfer the cakes to cooling racks and cool for 5 minutes, then loosen the edges by running a knife around the sides. Gently turn out the cakes, peel of parchment paper bottom, then cool right side up.

Cherry Pastry Filling

Fill inbetween the cake layers.

7 Minute Frosting

Whisk first five ingredients together in a large, stainless-steel bowl. Set the bowl in a wide, deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl. Beat the whites on low speed until the mixture reaches 140 degrees F on an instant-read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whites will be overcooked. If you cannot hold the thermometer stem in the egg whites while continuing to beat, remove the bowl from the skillet just to read the thermometer, then return the bowl to the skillet

Beat on high speed for exactly five minutes. Remove the bowl from the skillet and add vanilla and food coloring. Beat on high speed for two to three more minutes to cool.



Mocha-Mascarpone Frosting

This frosting is truly amazing, it’s creamy, smooth, and tastes like mocha. Perfect for chocolate cakes and cupcakes. I personally think that mascarpone is the best cheese to use in frosting (even above cream cheese!) it’s not as tangy as cream cheese and has an undeniable smooth and creaminess which compliments all flavors.


Ingredients: Frosting (from here)

1/3 cup natural unsweetened cocoa powder

1 tablespoon instant espresso powder

1 and 1/2 cups heavy whipping cream, chilled (divided)

1 and 1/3 cups sugar

16 ounces mascarpone cheese, chilled

Chocolate covered espresso bean (Optional: garnish)

Pirouette Cookies (Optional: garnish)

Recipe: Frosting

Sift cocoa powder into a large bowl; add the espresso powder.

Bring 1 cup cream to a boil in a small saucepan. While whisking, slowly pour cream over cocoa mixture until cocoa is dissolved, about one minute.

Add 1/2 cup cream and sugar, stir until sugar dissolves.

Chill until cold, at least 2 hours.

Add mascarpone to chilled cocoa mixture. Beat on low speed, using an electric mixture, until blended and smooth. Increase to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted (1-2 minutes) Do not over beat or the frosting will curdle.

Frost or pipe onto cupcakes. Garnish with an espresso bean.


Orange Creamsicle Cupcakes

Everybody loves creamsicles, right? The tangy, bright orange surrounding the vanilla cream filling, and that’s exactly what these cupcakes embody. The cupcake itself is a white cupcake base with a hint of orange. They have a vanilla cream filling, and topped with an orange buttercream. Delicious.


Ingredients: Cupcake (adapted from here)

Egg whites, 4 full liquid ounces

1 cup whole milk (split into 1/4 cup and 3/4 cup)

1 teaspoon vanilla extract

1 and 1/2 teaspoon orange extract

3 cups pre-sifted cake flour

1 and 1/2 cup granulated sugar

1 tablespoon +1 teaspoon baking powder

1/4 teaspoon salt

12 tablespoons unsalted butter, softened

Orange food coloring

Cream Filling (from here)

1/2 stick butter

1/4 cup shortening, like Crisco

2 cups powdered sugar

1/8 teaspoon salt

2 tablespoons cup whole milk

3/4  teaspoon vanilla extract


1 and 1/2 sticks salted butter

2 and 3/4 cups powdered sugar

1/2 teaspoon orange extract

1 teaspoon whole milk

1 teaspoon orange juice

Orange food coloring

Recipe: Cupcakes

Preheat oven to 350F. Grease, line, and grease again two cupcake tins.

In a medium bowl lightly combine egg whites, the 1/4 cup of milk, vanilla, orange, and food coloring.

In a large mixing bowl combine the dry ingredients, mix on low speed for 30 seconds to blend. Add the butter and 3/4 cup of milk. Mix on low speed until all ingredients are the same texture and combined. Increase to medium-high speed and beat for 1 and 1/2 minutes to develop the cake’s structure. Scrape down the sides of the bowl.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.

Put about an ice cream scoop’s worth of batter into each cupcake tin. Bake for 15-20 minutes or until a toothpick comes out with crumbs on it.


Whip the shortening and butter together until fluffy. Beat in the powdered sugar, then the milk and vanilla. Fill your cupcakes!


Cream butter until fluffy and very light in color. Mix in the powdered sugar until creamy, then add the extract, orange juice, and food coloring. Beat until smooth and creamy. Pipe onto cupcakes.



Chocolate Caramel Cupcakes

A moist, fluffy, chocolate cupcake with a sweet caramel buttercream frosting. What could be better?


Ingredients: Cupcakes (Makes 30- I suggest halving it) from Hershey’s.

2 cup granulated sugar

1 and 3/4 cups all-purpose flour

3/4 cup cocoa powder

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs, room temperature

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water


2 sticks unsalted butter, room temperature

5 cups powdered sugar, sifted

2 cups caramel bits, melted with 1 teaspoon milk

1/2 cup whole milk

1 teaspoon vanilla

Recipe: Cupcakes

Heat oven to 350°F. Line muffin cups with paper cups and lightly grease.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.

Bake 22 to 25 minutes or until toothpick inserted into centers comes out clean. Cool completely before frosting.


Cream butter for 3-5 minutes or until very light and fluffy. Add powdered sugar and mix until slightly crumbly. Beat in melted caramel. When crumbly add milk and beat until smooth and creamy. Frost cupcakes.



Double Mint Chocolate Cookie Cake

A giant chocolate cookie studded with pieces of Andes Mints covered in peppermint frosting and topped with more Andes Mints. Delicious and so very pepperminty. The only danger is that you might eat the whole thing in one sitting!


Ingredients: Cookie

3/4 cups unsalted butter (1.5 sticks), melted

3/4 cup brown sugar

3/4 white sugar

2 large eggs, room temperature

1 large egg yolk

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

1 and 3/4 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons cornstarch (so they stay soft!)

Bag of Andes Creme De Menthe Baking Chips (10 ounces) Save some for decoration if you’d like.

Peppermint Frosting

1/2 cup (1 stick) butter, room temperature

2 cups powdered sugar

1/4 cup milk

1 teaspoon peppermint extract

Optional: a drop of green food coloring

Recipe: Cookie

Preheat oven to 350F Line a large circular cookie (mine was 12 inches in diameter) or pizza pan and grease it. Then line it with parchment paper.

Cream butter and both sugars for 5 minutes or until very light and fluffy.

Add eggs one at a time, then mix in the vanilla and peppermint extracts.

In a different bowl combine dry ingredients: flour, cocoa powder, salt, baking powder, baking soda, and cornstarch.

Add the dry mixture to the wet in three batches, combining before adding the next.

Stir in the Andes Creme De Menthe baking chips.

Press cookie dough onto pan. Spread it out so it covers the entire pan without any part being too thin or too thick.

Bake for 20 minutes or until a toothpick comes out clean. Leave to cool on the pan. When it’s cool you may frost it.


Cream butter, by itself, for five minutes. It’s going to be very light and fluffy. Add peppermint extract.

Beat in the sugar slowly so it doesn’t spray all over your kitchen. Then if you want add the food coloring.

Beat for two-five minutes and spread or pipe onto cookie cake.




Perfectly Chocolate Cake

I promised you a cake yesterday so here it is! The cake itself is very dense and moist so the light, fluffy vanilla buttercream compliments it perfectly.


Ingredients: Cake (From Hershey)

2 cups sugar

1 and 3/4 cup all-purpose flour

3/4 cup cocoa powder

1 and 1/2 teaspoon baking powder

1 and 1/2 teaspoon baking soda

1 teaspoon salt

2 eggs

1 cup milk (I used whole)

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Vanilla Buttercream Frosting

2 cups unsalted butter, softened

6 cups powdered sugar

4 teaspoons vanilla extract

6 tablespoons heavy whipping cream


9 ounces bittersweet chocolate, chopped

1 cup heavy cream

Recipe: Cake

Heat oven to 350F. Grease two 9×9 cake pans and cut parchment paper circles for the bottom.

Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Add milk, eggs, oil, and vanilla, beat until combined well. (About two minutes) Stir in boiling water, the batter will be pretty thin- don’t worry about it.

Pour batter into prepared pans and bake for 30-35 minutes until a toothpick comes out clean. Cool for ten minutes, transfer to wire racks and then prepare frosting.


Mix softened butter and sugar in a bowl for three minutes, or until the butter is light and fluffy. Beat in whipping cream and vanilla until fluffy.

Frost inside and sides of cake.


Place chopped chocolate in a bowl. Place cream (in a medium saucepan) over medium heat until it boils. Then pour over chocolate and whisk until smooth.

Let cool for a few minutes and pour over frosted cake.