Posts Tagged ‘chocolate’

Cookies & Cream Cupcakes

Cookies & Cream Cupcakes // bakeaholic.ca

This past weekend I had a party for Adam’s 30th birthday. With his new work schedule (home for 1 week, working out of town for 2 weeks) it was the first weekend he was home after his actual birthday earlier this month. I had planned a nostalgic black & white themed party, with plenty of old photos of a young Adam. He really hasn’t change much since he was little. Seriously. 

Cookies & Cream Cupcakes // bakeaholic.ca

In keeping with the theme I asked the guests to wear some black and white, and the desserts were in theme too. One of Adam’s favourite ice-cream flavours is cookies & cream, so naturally I had to make the cupcakes that flavour. Plus, they fit the theme. 

Cookies & Cream Cupcakes // bakeaholic.ca

Thanks to Pinterest, I made a large 30th birthday sign and taped old black and white photos of the birthday boy on it. It was simple – just cut out a large number from thick poster board. Then, I actually took pictures of old pictures (so I wouldn’t ruin them), and then develop them in black and white. I also made a rice crispy treat cake (a request after seeing one online), almond-flour brownies, and cookies. It’s funny, because everyone loves a good rice crispy treat. Even when your 30. It’s a classic.

Cookies & Cream Cupcakes // bakeaholic.ca

I used the cupcake recipe from the Butter Baked Goods cookbook, and adapted the frosting recipe to make the cookies & cream part. I topped each one with a mini oreo.

Cookies & Cream Cupcakes // bakeaholic.ca Cookies & Cream Cupcakes // bakeaholic.ca

Chocolate Cupcakes with Cookies & Cream Frosting
Yields 24
Dense chocolate cupcakes topped with fluffy cookies and cream buttercream frosting
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For the Cupcakes
  1. 2 1/2 cups AP flour
  2. 1 1/4 cup dark cocoa
  3. 1 1/2 tsp. baking soda
  4. 1 cup butter, softened
  5. 1 cup sugar
  6. 1 cup dark brown sugar
  7. 3 eggs
  8. 1 1/2 cups milk (or almond milk/coconut milk)
  9. 3/4 cup sour cream or plain yogurt
  10. 1/2 cup warm water
  11. vanilla
For the Frosting
  1. 1 cup (2 sticks) Butter, softened
  2. 4 cups icing sugar, sifted
  3. 1/2 cup whipping cream
  4. splash of vanilla
  5. 1/2 cup chocolate graham crumbs
  6. mini oreos (optional) for garnish
For Cupcakes
  1. preheat oven to 350.
  2. 1. Sift together dry ingredients. Set aside.
  3. 2. In stand mixer with paddle attachment cream butter and both sugars on medium-high speed. Scrape down sides of the bowl.
  4. 3. Add eggs one at a time and beat well after each addition. Scrape down bowl.
  5. 4. In liquid measuring cup whisk together wet ingredients. Turn mixer to low, and add dry ingredients in three parts, alternating with liquid ingredients. Begin and end with dry. Scrape down bowl.
  6. 5. Use a small ice-cream scoop to fill cupcake liners 3/4 full.
  7. 6. Bake for 20-25 minutes until toothpick inserted inside comes out clean.
For Buttercream
  1. 1. In stand mixer with paddle attachment beat the butter until pale. Stop to scrape down along the way.
  2. 2. Turn to low, and add the icing sugar 1 cup at a time, whip until fully incorporated. Scrape down bowl. Continue with remaining icing sugar.
  3. 3. Add the milk and vanilla. Scrape down bowl. Add in the graham crumbs and mix.
  4. 4. Turn mixer to medium-high and run for 10 minutes, scraping down bowl in the middle.
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Cookies & Cream Cupcakes // bakeaholic.ca

TGIF: Thank god it’s – flourless?

flourless almond browniesHappy Friday everyone!

As a teacher, this marks the first day of Spring Break.

School today was a little hectic – especially when one parent brought in a 10-pack timbits for every kid in class. All 23 of them. 

Sugar high + last of school before a two-week break? Crazy. 

Luckily it’s sunny out, I’ve already gone to the gym and can begin my two weeks off. 

I wanted to share this Flourless Brownie Recipe I created for Vancity Buzz this week. It’s the perfect brownie made with no flour, or flour substitutes. Just almond meal. It’s dense and fudgey with the must-have top crust. 

Be sure to check them out – and make them for a sweet (wheat-free) weekend. 

flourless almond brownies flourless almond brownies

 

Quinoa Chocolate Cake with Chocolate Coconut Frosting

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Yesterday I shared a meatless ‘tuesday’ meal I made from GoGo Quinoa products that I received from the company. I was so excited to discover them in the store, and then to have them send me some more items to try out. 

One of the items I received was their Dark Chocolate Cake Mix. I was excited to try it, because I had seen lots of quinoa cake recipes online, and now I had an all-in-one mix to give it a try. I used it to make mini cakes and cupcakes for Adam’s birthday last weekend. 

The cake was light and fluffy without being overly sweet. The cake actually has chocolate chips in the mix as well. It is definitely a much lighter cake than others I’ve made, not as dense which makes it easy to eat ;) I would definitely use it again, it’s perfect for wheat-free and gluten-free celebrations. 

I wanted to keep it dairy-free, so I used coconut cream to make a chocolate coconut cream frosting. I used it on the cake as well as on some cupcakes that I made with the leftover batter. The mix makes enough for a large cake, or cupcakes or even a mini cake like I made.

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To make the Chocolate Coconut Cream Frosting:

  • 1 can of coconut cream, refrigerated overnight
  • 2-3 Tbs. Unsweetened Cocoa Powder

Directions:

1. Remove coconut cream from the fridge and scoop out the thick cream – if there is any water at the bottom (although mine had none) leave it out. 
2. Using an electric mixer, whip the coconut cream until smooth and creamy. Add in the cocoa powder and mix again. 
3. Frost cake or cupcakes. Refrigerate any unused portion. 

Coconut Cream

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