Tag: recipe

Apple Pie Cupcakes with Brown Butter Swiss Meringue Buttercream

Apple Pie Cupcakes with Brown Butter Swiss Meringue Buttercream

DISCLAIMER: This recipe is for humans not dogs! It’s officially fall which means I can officially crack out my cinnamon, nutmeg, cloves, apples, and pumpkins. Time to start making butternut squash everything until I can’t stand it anymore. Anyway, I decided to go with a […]

Chocolate Chiffon Cake with Green Tea Whipped Cream Frosting

Chocolate Chiffon Cake with Green Tea Whipped Cream Frosting

DISCLAIMER: This recipe is for humans not dogs! It was my mom’s birthday yesterday, (Happy Birthday, Mom!) so of course I had to bake her cake. That also means that it’s been pretty much exactly one year since I first started my instagram with Pascal […]

Coffee & Almond Chocolate Cake with Raspberry Buttercream

Coffee & Almond Chocolate Cake with Raspberry Buttercream

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DISCLAIMER: This recipe is for humans not dogs!

It was a coworker’s birthday this week, which meant I had an excuse to bake a full cake. I haven’t baked a cake in a bit because I no longer live with a ton of roommates, so I was excited to bake one again. I asked my usual slew of somewhat random questions such as “chocolate or vanilla?,” “what’s your favorite color?,” and “is frosting delicious or disgusting?,” and got the following response:

“Chelsea is a general surgery resident who likes chocolate, is into nuts, likes blue or purple, and enjoys frosting.”

I also happened to know that Chelsea does quite a bit of baking herself so I wanted to go a bit fancy. My original flavor profile I planned on using was chocolate, almond, orange, and raspberry, but one of my other co-worker’s declared that oranges were gross so I decided not to go with that idea. (Plus, I had just made these orange mousse bars the other day so I was a bit tired of orange too.) Instead, I decided to go raspberry-heavy, and add in some coffee.

mirror glaze

I ended up with a chocolate cake with almond and coffee flavoring. I have to say, I was pretty proud of the result, and spent most of Sunday munching on the leftover cake tops from when I leveled the layers. The cake was frosted with a raspberry Swiss meringue buttercream, and then finished with a purple and brown mirror glaze (because Chelsea “likes purple or blue”) and topped with fresh raspberries and sliced almonds.

beagle with chocolate cake

There was a bit of a speed bump I encountered while making this cake though. Entirely my fault, but I melted off some of the frosting! I was feeling really impatient by the time I got to the mirror glaze, and decided “eh, it’ll cool down fast enough.” No, no it didn’t. I ended up having to scrape off the chocolate, re-side the cake, and then re-make the mirror glaze! So much for my impatience, I ended up costing myself more time than saving any. In the end it was salvaged though, and you wouldn’t have guessed I had to avert a disaster.

chocolate cake mirror glaze

A couple notes:

  1. If you want to finish the cake with a mirror glaze, see this how-to post.
  2. The raspberries can be swapped out for other fruits. The best options are probably orange, cranberry, or cherry.
  3. Make sure the mirror glaze is cooled before applying or you’ll melt off the buttercream!

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4.89 from 9 votes
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Coffee & Almond Chocolate Cake with Raspberry Buttercream

A 3-layer moist and fluffy chocolate cake with notes of coffee and almond, finished with raspberry Swiss meringue buttercream and a mirror glaze.

Ingredients
Coffee & Almond Chocolate Cake
  • 1.25 cups all-purpose flour
  • 1.25 cups granulated sugar
  • 1/4 cup cocoa powder
  • 1/4 cup dark cocoa powder
  • 3/4 tsp baking powder
  • 1.5 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup buttermilk
  • 5 tbsp unsalted butter (melted)
  • 1.5 eggs
  • 1 tsp almond extract
  • 3/4 cup strong coffee
Raspberry Puree
  • 6 oz frozen raspberries
  • 2 tbsp granulated sugar
Raspberry Swiss Meringue Buttercream
  • 3.5 sticks unsalted butter (softened)
  • 1 cup granulated sugar
  • 4 egg whites
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 cup raspberry puree
Instructions
Bake the Chocolate Cakes
  1. Preheat the oven to 350°F and grease 3 6-inch cake pans.

  2. In a large bowl, sift together flour, cocoa powders, baking powder, baking soda, and salt.

  3. In a second large bowl, mix together melted butter and sugar.

  4. Beat in 1.5 eggs (to get half an egg, beat an egg in a small bowl, and pour approximately half of it into the bowl).

  5. Mix in almond extract.

  6. Mix in 1/3 of the sifted dry ingredients.

  7. Mix in buttermilk.

  8. Mix in another 1/3 of sifted dry ingredients.

  9. Mix in coffee.

  10. Mix in last of the dry ingredients.

  11. Pour evenly into the 3 cake pans.

  12. Bake for ~30min or until a toothpick comes out clean.

Make the Raspberry Puree
  1. Preheat the oven to 250°F.

  2. In an oven safe pan, combine frozen raspberries and sugar.

  3. Bake for ~30min, stirring every 15min.

  4. Blend in a blender to finish making the puree.

Make Raspberry Swiss Meringue Buttercream
  1. In a double-boiler, whipe egg whites and sugar until they reach 140°F.

  2. Remove from heat, and continue whipping until stiff peaks form.

  3. Mix in 3.5 sticks of butter.

  4. Mix in almond and vanilla extracts.

  5. Continue mixing until the mixture comes together to a buttercream.

  6. Add raspberry puree and continue mixing until fully incorporated.

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Baklava Cheesecake

Baklava Cheesecake

DISCLAIMER: This recipe is for humans not dogs! I love baklava. No, seriously, it’s basically my favorite dessert. I have very clear memories of a drunken night a few months ago when my housemate offered me some leftover baklava and my friend and I ate […]

Cannoli Cake with Dulce de Leche

Cannoli Cake with Dulce de Leche

DISCLAIMER: This recipe is for humans not dogs! In a college town, once August hits, there’s a flurry of lease turnovers with pretty much the entire population moving out of their houses and apartments, and moving into new places. I haven’t had to move in […]

High Hat Cupcakes with Coconut Frosting

High Hat Cupcakes with Coconut Frosting

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DISCLAIMER: This recipe is for humans not dogs!

I’ve been swamped in medical school applications the last couple of weeks, but I’m moving out of my house to a new apartment soon, and I needed to clean my kitchen out a bit. After taking stock of what I had, I had a lot of extra coconut stuff, and what goes better with coconut than chocolate? Cupcakes are way less work to make than a layer cake so I decided to make some chocolate cupcakes and throw some coconut in there, and top them with coconut frosting. I had also seen chocolate-covered cupcakes somewhere recently, and after some searching, I discovered that they’re often called “high hat cupcakes.” Maybe because they look like a witch’s hat? Anyway, I decided that turning regular cupcakes into high hat cupcakes would be an easy way to make the dessert more fun and fancy.

coconut high hat cupcakes

These high hat cupcakes really were quick and easy to make. I took my time, taking naps and watching TV in the process, and they were still done within three hours. The only part that takes a little bit of time is getting the frosting cool enough that you don’t accidentally melt it down when you dip them in melted chocolate. My solution was to throw the cupcakes in the freezer, and then fall asleep while watching an episode of Gilmore Girls. I also popped them back into the freezer as soon as the cupcakes were dipped in the chocolate. I’m not sure if it was necessary, but I didn’t want to take any risks.

beagle with high hat cupcake

A Couple Notes:

  1. Use your freezer, it really helps move the whole process along faster.
  2. Make sure that your cupcakes are at least room temperature before frosting them or you’ll have frosting melting off your cupcakes
  3. To pipe on the frosting, I didn’t even bother with a tip. I just cut a hole in the bottom of a piping bag and swirled the frosting on. I do this whenever I need a round tip. You can do different sizes as well like I did for these brain cupcakes.

Seriously, these high hat cupcakes were really easy and straightforward to make. I have no secret tips for getting them awesome.

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4.75 from 12 votes
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High Hat Cupcakes with Coconut Frosting

Chocolate cupcakes with coconut frosting, dipped in chocolate. A quick, easy, and fun recipe. Skip the chocolate covering for a more elegant look.

Servings: 12 cupcakes
Ingredients
Coconut Chocolate Cupcakes
  • 1/3 cup oil (any kind)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 2 eggs
  • 2 tsp coconut extract
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup buttermilk
  • 1/2 cup coconut shavings
Coconut Swiss Meringue Buttercream
  • 3 egg whites
  • 1 cup granulated sugar
  • 2 tsp coconut extract
  • 3 sticks unsalted butter (room temperature)
  • 1/4 cup coconut shavings (sweetened)
Chocolate Covering
  • 12 oz milk chocolate (chips or chopped)
  • 3 tbsp shortening
Instructions
Bake the Cupcakes
  1. Line a muffin tin with 12 cupcake liners and preheat the oven to 350°F

  2. Mix together sugars and oil

  3. Beat in eggs, one at a time

  4. Add coconut extract

  5. If you want the best possible cupcakes, sift together cocoa powder, flour, baking powder, baking soda, and salt and incorporate it into the batter in 3 parts, alternating with buttermilk. If you want to save dishes (like me), follow the steps below.

  6. Mix in baking powder, baking soda, and salt

  7. Mix in half the cocoa powder

  8. Mix in half the buttermilk

  9. Mix in the second half of the cocoa powder

  10. Mix in the flour

  11. Fold the coconut shavings into the batter

  12. Fill the cupcake liners between halfway and 3/4 of the way full and bake for 15-20 minutes until a toothpick comes out clean.

  13. Let cool to room temperature

Make Coconute Swiss Meringue Buttercream
  1. Make a double boiler

  2. Combine egg whites and sugar

  3. Beat until the mixture reaches 140-150°F

  4. Remove from heat and continue beating until stiff peaks form

  5. Let sit for 5-10min until the meringue cools off

  6. Beat in coconut extract

  7. Mix in butter and beat until it looks like frosting. It may curdle at first and get grainy, don't worry, just keep mixing and it'll eventually look right.

  8. Fold in coconut shavings

Assemble the Cupcakes
  1. Frost the cupcakes. I just cut the tip off of a piping bag and swirled frosting on.

  2. Let the chocolate mixture cool slightly and freeze the cupcakes for ~30min until the frosting hardens

  3. Melt the chocolate with 3tbsp of shortening (you can do this while the frosting is hardening)

  4. Dip the cupcakes into the melted chocolate

  5. Put the cupcakes back in the freezer (or refrigerator) until the chocolate hardens

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Patriotic Strawberry Shortcake Cupcakes

Patriotic Strawberry Shortcake Cupcakes

DISCLAIMER: This recipe is for humans not dogs! My brother, Tim, has been home for most of the summer, but he’s heading back to the east coast to where he goes to school at the end of this week. He was hoping I could make […]

Chambord and Amaretto Crepe Cake

Chambord and Amaretto Crepe Cake

DISCLAIMER: This recipe is for humans not dogs! My friend hit me up this weekend to do some baking, and we wanted to make something light and summery. We decided to go with a crepe cake (aka mille crepe if you’re feeling fancy) because crepes […]

Triple Chocolate Mousse Cups

Triple Chocolate Mousse Cups

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DISCLAIMER: This recipe is for humans not dogs!

I had a friend in need of some cheering up and she’s a huge fan of chocolate. It was also 90° so I really wanted something cold and not heavy. Mousse seemed like the obvious solution. Since I was working with a bunch of chocolate anyway, I also decided to give modeling chocolate a go. It worked pretty well, but I forgot that since it was so hot out and I don’t have A/C, I would need to work super fast before it melted on me. In the end I just sat in front of my open refrigerator and put together the flowers.

The recipe consists of 3 parts but it moves quickly since there’s no actual baking involved (there was no way I was turning on my oven today!) There’s the dark chocolate cups, the dark chocolate mousse, and the modeling chocolate flowers.

I made the chocolate cups first and then tossed them in the fridge to harden while I dealt with the rest, but if you plan on making your modeling chocolate, I’d take care of that first since it really should sit overnight (although you can probably cut some time off using a freezer, but I’ve never tried). I always just use the allrecipes recipe for plastic chocolate. I’ve linked it here, but, basically, melt a pound of chocolate and then mix in 3/4 cup of light corn syrup and let it sit for a while. To make the chocolate cups, I just spread melted chocolate on cupcake liners and let them sit upside down until they hardened.

To make the chocolate roses, first, roll out a handful of modeling chocolate. Use cocoa powder like you would use flour when rolling out dough. When it is about 1/8″ thick, use a fondant cutter to cut out small circles. The size of the circle will determine the size of the rose. I used a 1″ diameter circle. take your first circle, and roll it into a cone shape. This is the middleof the rose bud. Use as many remaining circles as you’d like to complete the flower. (The more circles you use the more “full” the rose). To add petals, flatten one half of the circle to make it more petal-like, and then wrap it around the cone. I usually end up with 3 petals in my first layer around the cone. Each petal should overlap slightly with the next.

modeling chocolate roses modeling chocolate roses

For the mousse I just made plain old chocolate mousse, nothing fancy. Overall they turned out pretty good and were much easier than I expected! Pascal wasn’t complaining either.

A couple notes:

  1. Modeling chocolate gets soft when you handle it. If it’s tough, just squish it down on the counter or in your hand and you’ll feel it getting soft quickly.
  2. Put cocoa powder on your hands and the surface you’re rolling the modeling chocolate on; it’ll keep the chocolate from sticking to you or the surface.
  3. Keep all the ingredients for the mousse cold at all times (except for the chocolate.)

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4.88 from 8 votes
modeling chocolate roses
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Triple Chocolate Mousse Cups

Dark chocolate cups filled with dark chocolate mousse topped with dark chocolate flowers

Servings: 8 cups
Ingredients
Chocolate Cups
  • 7 oz dark chocolate (chips or chopped)
  • 8 cupcake liners
Dark Chocolate Mousse
  • 2.5 oz dark chocolate (chips or chopped)
  • 7 oz heavy whipping cream
  • 1.5 egg whites
  • 1/2 cup granulated sugar
Instructions
Make Chocolate Cups
  1. Melt chocolate in a double boiler

Using a spoon, spoona thick layer of chocolate on the bottom of a cupcake liner, and then rotate while "painting" chocolate onto sides
  1. Repeat for next 7 cupcake liners

  2. Let cool upside down on parchment paper

  3. Once the chocolate has hardened, carefully peel off liners. Keep cool until you're ready to fill with mousse.

Make Chocolate Mousse
  1. Melt chocolate in a double boiler

  2. Set chocolate aside to cool slightly

  3. Whip egg whites to soft peaks

  4. Slowly add in sugar and continue whipping until egg whites form stiff peaks

  5. Fold egg whites into chocolate

  6. Whip whipping cream until it forms soft peaks

  7. Fold whipped cream into egg white and chocolate mixture

  8. Cool for at least 1 hour

Assemble Cups
  1. Make your chocolate roses (see above for instructions)

  2. Spoon desired amount of mousse into chocolate cups

  3. Place rose(s) on top

  4. Chill before serving

 

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Nutella Cake with Fresh Cherry Mousse

Nutella Cake with Fresh Cherry Mousse

DISCLAIMER: This recipe is for humans not dogs! Two of my co-workers are leaving this week (bye, Meghan and Sirichai), so I did my usual thing and brought a cake into the office. When I’m making cakes (or other desserts) specifically for people, I usually […]