Salted Caramel Red Velvet Cupcakes

Salted Caramel Red Velvet Cupcakes are the perfect treat for your next party. The whipped cream cheese frosting is irresistible with mini chocolate chips and my homemade salted caramel really takes these cupcakes to the next level. 
Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

INDULGENT is the word for these cupcakes. They are OVER the top. Totally not on the diet plan. But let’s be honest here, screw the diet plan and make these cupcakes. Probably one of my all time favorite cupcakes. Starts off with a box so the recipe is nice and easy.

Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

So yesterday I spent the day shopping in Sydney and had two great surprises.

First off there is a LADUREE in Sydney!! How I didn’t know about this is beyond me!! But boy am I happy we stumbled upon it. I ordered a box of course, even though I was full to the brim with Thai Food & Max Brenner. I ordered 2 Salted Caramel, Vanilla, Coffee, Coffee Chocolate, Apple, Lemon & Praline. I haven’t eaten any yet because it’s not even 7am and I’ve already had a few Crunchie Chocolate Balls. Chocoalte is my weakness what can I say.

Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

Anyways back to my second surprise. My sister and I were at Max Brenner (Surprise, Surprise) and we spotted Giulianna Rancic. Being E News avid watchers we were excited. Living in So Cal we often see celebrites but never go up to them. But we were on the esclator behind Giuliana so I said hi and she asked me how I was! She totally looks the same in person as she does on TV.
Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

Salted Caramel Red Velvet Cupcakes

Yield: 27 Cupcakes

Salted Caramel Red Velvet Cupcakes

Ingredients

    Red Velvet Cupcakes
  • 1 box Red Velvet cake mix
  • 4 large eggs, at room temp.
  • 1 cup greek yogurt
  • 1/2 cup milk
  • 1 cup vegetable oil
  • 1 cup mini chocolate chips
  • Cream Cheese Frosting
  • 16 oz cream cheese, at room temp.
  • 1 cup powdered sugar
  • 1 tbsp vanilla
  • 2 cups heavy cream
  • Salted Caramel
  • 1 cup Homemade Salted Caramel or store bought salted caramel
  • 1 cup mini chocolate chips

Instructions

  1. Preheat oven to 350F and line a cupcake pan with liners.
  2. In the bowl of an electric mixer combine cake mix, eggs, greek yogurt, milk and oil until fully combined- but do not over mix. Fold in chocolate chips then pour batter into cupcake liners, filling 2/3rds full. Bake for 18-20 minutes. Let cool completely.
  3. Cream Cheese Frosting
  4. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for two minutes. Add in powdered sugar and vanilla. Switch to whisk attachment and on medium speed slowly pour in cold cream after all added whisk on high for 2 minutes. Pour into a piping bag and swirl on top of cooled cupcakes.
  5. Salted Caramel
  6. Drizzle salted caramel on top of cupcakes and top with mini chocolate chips if desired.Store in fridge
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Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

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Brown Butter Toffee Gooey Cake Bars

Brown Butter Toffee Gooey Cake Bars www.confessionsofabakingqueen.com

I finally booked AUSTRALIA!! WOOO FREAKING HOOOO!!! Bondi Beach here I come and the Whitsundays, well we haven’t booked that little holiday within the big holiday but we are in the process. I am so excited to get away, I need a major break that is for sure. Work has been insane!!

Brown Butter Toffee Gooey Cake Bars www.confessionsofabakingqueen.com

This time two of my beautiful cousins are living in Australia so we are going to have a fun girly trip! I have already started researching Chocolate Tours of Sydney.. I mean come on!! Seriously, get in ma belly!! And Max Brenner!! Ugh how I love thee.

And to be honest Max Brenner in Vegas & NYC are shit compared to all the Max Brenners in Australia, and I went to many- anyone that we saw we visited. I am sure my cousin Lucy is thinking oh no they are coming again, I am going to have to spend so much time at Max Brenner. She hated it, but secretly I think she loved it. We would go in and order like 8 things for 3 of us. Ha it was fabulous!!!!! Waffles, ice cream, chocolate, strawberries, bananas, caramel, drinking chocolate… the list goes on.

 

Brown Butter Toffee Gooey Cake Bars www.confessionsofabakingqueen.com

I have one regret in life, and that was the first night we were in Australia we went to dinner but I had caught a 48 hour fever, sickness thingy so after dinner Lucy suggested going to Max Brenner and I turned it down, little did I know I would spend every single other day in Australia at Max Brenner. Lesson learned, DO NOT TURN DOWN A CHOCOLATE BAR!

 

Brown Butter Toffee Gooey Cake Bars www.confessionsofabakingqueen.com

Another thing  I am excited about is the banana bread. Everyone eats banana bread for breakfast there. And toasted with buttah allll over it! Which is lovely cuz people in the States think I am a freak for slathering buttah all over my banana bread. But damn it is so good!! Oh I can imagine it now.

 

So naturally in order to get ready for Australia my diet is consisting of only Brown Butter Toffee Gooey Cake Bars. Healthiest thing around. HA! I wish. I went to TJS and bough salad and brussel sprouts and artichoke hearts.  But on the real though, these bars. Everyone LOVED THEM! One guy at work said he liked them cuz they weren’t that sweet. He is straight trippin- they are sweet, but amazingly sweet. Like go make these now.

Ooey Gooey Brown Butter Bars

Ooey Gooey Brown Butter Bars

Ingredients

    Crust
  • 1 Box Yellow Butter Cake Mix
  • 1 Stick Butter, browned
  • 1 Egg
  • Topping
  • 1 8 oz block cream cheese, softened
  • 2 Eggs
  • 1 tbsp vanilla extract
  • 3 1/2 cups powdered sugar
  • 1/3 cup toffee bits

Instructions

    Crust
  1. Preheat oven to 350F and line a 9X9 pan with foil and grease, set aside.
  2. In a medium bowl combine cake mix, brown butter and egg. Press into prepared pan.
  3. Topping
  4. In the bowl of an electric mixer beat cream cheese for 2 minutes, add in eggs and vanilla extract beating until combined. Add in powdered sugar, beat until combined. Fold in heath bits. Pour batter on top of crust and bake for 40-45 minutes, you want the middle to be set but still a bit jiggly. Let cool completely before cutting.
http://confessionsofabakingqueen.com/brown-butter-toffee-gooey-cake-bars/

Recipe Adapated From Tablespoon

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Kahlua Toffee Truffles

Kahlua Toffee Truffles  www.confessionsofabakingqueen.com

Happy Valentines Day!!! One last treat for y’all!! Kahlua Toffee Truffles. I mean its Valentines Day of course the recipe would include chocolate. Would be crazy not to. 

Kahlua Toffee Truffles  www.confessionsofabakingqueen.com

Truth is I like truffles all year round. A ball of chocolate usually coated in something like sprinkles, cocoa powder or more chocolate?! Ugh it makes my mouth water as I type this knowing I devour a truffle or 5 right now :(.

Kahlua Toffee Truffles  www.confessionsofabakingqueen.com

 

I have never put toffee bits in truffles before and I am pleasantly surprised. The mixture of textures is amazing, creamy dreamy chocolate with bits of crunchy toffee.

 

Kahlua Toffee Truffles  www.confessionsofabakingqueen.com

 

I made these truffles for my oh so fabulous co workers! I love brining baked goods into work because it gets rid of the product at my house and I get great feedback on whether something is good or not. But everyone is so used to me bringing things in when I don’t they get confused. One guy used to pretend that I hid the plate of cookies and would look all night and tell me I know they are here somewhere. LOL

kahluatoffeetruffles (1 of 1)-4 I also make these truffles so my brain doesn’t go crazy trying to schedule all the staff on busy weekends when people want time off is hard. So eating truffles makes the job not so hard 😉 OR maybe I am just induced into a sugar coma and can’t tell if I am stressed out or not anymore. Haha

 

Kahlua Toffee Truffles

Ingredients

  • 12 oz good quality chocolate finely chopped
  • 1/3 cup heavy cream
  • 3 tbsp butter
  • 1 tbsp vanilla extract
  • 1/3 Cup Toffee Bits
  • 4 tbsp Kahlua Coffee Liqueur
  • Cocoa Powder
  • Sprinkles

Instructions

  1. In a double broiler or in a bowl set over a saucepan with little water over medium-low heat combine the chocolate, cream and butter. Let the mixture melt and stir until it is smooth. Remove from heat.
  2. Pour mixture into a shallow casserole dish and let cool to room temperature, approx. 30 minutes.
  3. Mix in toffee bits and liqueur. Cover dish with plastic wrap, place in fridge for 2 hours or let sit overnight. If you set in fridge for 2 hours then the mixture will be able to work with once taken out of fridge if you let sit overnight then take mixture out 1hr 30minutes before you plan to roll the truffles.
  4. Using a melon baller roll truffles to a small ball, one inch size. Roll in either cocoa powder or sprinkles. Store in fridge.
http://confessionsofabakingqueen.com/kahlua-toffee-truffles/

Minty Baileys Truffles

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Cookie Butter Sea Salt Truffles 

cookiebutterseasalttrufflespicmonkey

Truffle Stuffed Chocolate Chip Cookies trufflecookiecups (1 of 1)-2

Oreo Truffles

oreotruffles

Sea Salt Truffles baileystruffles (1 of 1)-4

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Strawberry Chocolate Cupcakes

Strawberry Chocolate Cupcakes  www.confessionsofabakingqueen.com

I find chocolate cake so much better than white/yellow cake. I guess its cuz people generally screw white/yellow cake up and chocolate is usually a safer bet. Chocolate is also, well, chocolate. And lez be honest I loooovvvaaaa me some chocolate.

Strawberry Chocolate Cupcakes  www.confessionsofabakingqueen.com

And with V-DAY just around the corner it was only natural I had chocolate on my mind. You do too, right?! Well the truth is I always do, but this is a nice excuse to think about chocolate double the amount of time 😉

Strawberry Chocolate Cupcakes  www.confessionsofabakingqueen.com

I felt like chocolate cake on saturday, my mom walked in the kitchen saw me getting my flour out then walked in again and the cupcakes were coming out of the oven. This is a quick/easy recipe, that satisfies. I threw in mini chocolate chips in the batter, you know cuz it’s Valentines Day this week and all.

Strawberry Chocolate Cupcakes  www.confessionsofabakingqueen.com

Strawberry Cream Frosting on top of these luscious chocolatey cupcakes. Hello, heaven! Seriously this frosting I could eat the whole damn bowl. I would make myself sick but I could do it, it’s that good.

What are all y’all up to on V day? I am working, but I am excited for our specials, Fresh Sea Bass with a Mango Cream Sauce and Filet Mignon in a Rich Balsamic Glaze, damn I love food!!!

Strawberry Chocolate Cupcakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 12 Cupcakes

Strawberry Chocolate Cupcakes

Ingredients

    Chocolate Cake
  • 2 eggs, at room temp.
  • 1/4 cup vegetable oil
  • 1 tbsp vanilla extract
  • 1/2 cup sour cream
  • 1 cup granulated sugar
  • 1 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • Pinch salt
  • 1/2 tsp baking powder
  • 1/3 cup mini chocolate chips
  • Strawberry Frosting
  • 6 oz Cream Cheese, at room temperature
  • 1 tbsp vanilla extract
  • 1/3 cup sugar
  • 1 1/2 cup heavy cream
  • 1/2 cup strawberries, diced
  • 1 cup chocoalte chips

Instructions

    Chocolate Cupcakes
  1. Preheat oven to 350F and line a cupcake pan with liners.
  2. In the bowl of an electric mixer combine eggs, oil, vanilla and sour cream mix until fully combined. Add in sugar, flour, cocoa powder, baking soda, salt and baking powder. Mix until fully incorporated. Fold in chocolate chips. Pour evenly into liners and bake for 15-18 minutes or until toothpick inserted comes out clean.
  3. Strawberry Frosting
  4. In the bowl of an electric mixer with whisk attachment whisk the cream cheese, vanilla and granulated sugar for 3 minutes. While on medium-high speed slowly pour in the heavy cream, mix until the mixture is thick and creamy. Fold in strawberries. Using an ice cream scoop, place a large dollop of frosting on top of each cupcake.
  5. In a microwave safe bowl melt the chocolate chips, do so by microwaving on 50% power for 15 second increments. Using a spoon drizzle melted chocolate on top of cupcakes. Store in fridge.
http://confessionsofabakingqueen.com/strawberry-chocolate-cupcakes/

Strawberry Chocolate Cupcakes  www.confessionsofabakingqueen.com

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Tiramisu Cake

Moist Yellow Cake is brushed with a Boozy Coffee Syrup topped with a Marscarpone Cream Filling and tons of Cocoa Powder & Easy Chocolate Curls  Tiramisu Cake www.confessionsofabakingqueen.com #booze #coffee I love tiramisu.

Let me tell you about a horrible night in my life. I was sat at home with my sister just relaxing. Daydreaming about some sort of dessert but too lazy to bake anything myself. Lydia wanted Cannoli and I, well I wanted Tiramisu. So naturally Roman Cucina would be expecting  a visit from us. We called in our order and I threw some sweats on and drove down to the restaurant. I made Lydia get out of the car and pick up the desserts.

Tiramisu Cake www.confessionsofabakingqueen.com #booze #coffee

We got home, Lydia grabber her Cannoli box out of the bag and sat down on the sofa. I made myself some tea, grabbed a fork and picked up my box of tiramisu. At this moment I thought to myself “wow, this feels light, I wonder if they cut back on portions” ( Why the hell do I know how heavy a piece of Tiramisu should be? Cuz I have issues!!!) I plopped down on the sofa next to Lydia and opened my to go box.

Tiramisu Cake www.confessionsofabakingqueen.com #booze #coffee

There it was, leftover spaghetti. No tiramisu, no cannoli or cheesecake accidentally given to me. Leftover spaghetti. Not even my spaghetti.

Tiramisu Cake www.confessionsofabakingqueen.com #booze #coffee

A strangers leftover spaghetti. And this stranger had my untouched tiramisu. Heartbroken  I sank into my seat as my sister looked over and laughed at me. I had driven 15 minutes there and 15 minutes back for spaghetti?!!

Tiramisu Cake www.confessionsofabakingqueen.com #booze #coffee

Thank goodness Lydia shared her cannoli with me but let’s be honest cannoli is no tiramisu!!

Tiramisu Cake www.confessionsofabakingqueen.com #booze #coffee

Fast forward months later and I feel like tiramisu but don’t feee like making or buying lady fingers so cake, lets make a Tiramisu Cake I thought to myself. And boy am I glad I did. This cake was really quite easy to put together. And it was a show stopper. So gorgeous, mostly because of these chocolate curls. So easy to make and make any cake go from ordinary to glamorous!
Tiramisu Cake www.confessionsofabakingqueen.com #booze #coffee

 

Hope you give this Tiramisu cake a go, it gets even better with time in the fridge to marinate/chill. 

Tiramisu Cake

Tiramisu Cake

Moist Yellow Cake is brushed with a Boozy Coffee Syrup topped with a Marscarpone Cream Filling and tons of Cocoa Powder & Easy Chocolate Curls

Ingredients

    Cake
  • 1 1/4 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp table salt
  • 1 cup sugar
  • 5 large eggs (2 whole and 3 separated), room temperature
  • 6 tbsp unsalted butter, melted and cooled slightly
  • 2 tbsp water
  • 2 tsp vanilla extract
  • 2 tbsp Kahlua Coffee Liqueur
  • Cream Filling
  • 1 1/4 cups heavy whipping cream
  • 1 8oz container Marscarpone Cheese, at room temp.
  • 1/2 cup powdered sugar
  • 1 tbsp vanilla extract
  • 3 tbsp Kahlua
  • Coffee Syrup
  • 1 tbsp instant coffee
  • 3 tbsp boiling hot water
  • 2 tbsp Kahlua
  • 1/4 cup mini chocolate chips
  • cocoa powder for dusting

Instructions

    Cake
  1. Preheat oven to 325 degree and grease and flour a 9 by 2-inch cake pan.
  2. In a medium bowl whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, vanilla and Kahlua. Mix until smooth- no lumps remaining.
  3. In the bowl of an electric mixer beat the 3 egg whites at medium speed until frothy. Keep whisk attachment still running and slowly add in the 3 tbsp of sugar, beat on medium-high speed until soft peaks for about 1-2 minutes.
  4. Stir one-third of egg whites into cake batter. Fold in remaining egg whites to batter until no white streaks remain. Pour into prepared pan and bake until toothpick inserted in center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes in pan then invert to a wire rack.
  5. Cream Filling
  6. In a large mixer beat heavy whipping cream until light and fluffy, a few minutes at high speed. Scrape whipped cream out, then put marscarpone in bowl and beat that for 2 minutes. Add in powdered sugar, vanilla and Kahlua beat until fully combined. Fold in whipped cream until fully combined.
  7. Coffee Syrup
  8. In a small bowl place instant coffee granules, add boiling water and mix until no granules remain. Stir in Kahlua.
  9. Assembly
  10. Once cake is cool cut in half. Place first half on cake plate. Using a pastry brush brush the cake with the coffee syrup, use half for the first layer. Then scoop half of the cream mixture on top, dust cocoa powder and sprinkle all chocolate chips on top. Place second cake layer, brush with remaining coffee syrup. Top with remaining cream and dust with cocoa powder. Optional to make chocolate curls, check out this how to on chocolate curls. Let cake chill and marinate for at least 3 hours before serving. Store in fridge.

Notes

This is a great make ahead dessert, the cake is best after chilling in the fridge for a long while.

http://confessionsofabakingqueen.com/tiramisu-cake/

Cake Recipe: Cooks Illustrated

Tiramisu Cake www.confessionsofabakingqueen.com #booze #coffee

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Caramel Apple Cake

 Caramel Apple Cake is a moist apple cake filled with apple chunks and brown sugar caramel that is baked with lots of brown sugar caramel apple slices. This cake will not disappoint any of your friends and family. 

Caramel Apple Upside Down Cake www.confessionsofabakingqueen.com Soooo I kind of go through phases of being obsessed with something. Like my obsession with layer cakes or my obsession with blondies or obession with cookies.. you get the point right?! Well recently it has been cooked apples, I mean gaaaaaah they are sooo freaking good. And caramel and apples?! Oh I lose my mind. I realize I am talking about food here and I am sorry but honestly caramel and apples…oh so amazing!!

Caramel Apple Cake www.confessionsofabakingqueen.com

You see Friday was my friend/co worker Tammys Birthday so I knew I wanted to make a cake and I just happend to make a Cadburys Chocolate Layer Cake the day before for my Fathers birthday so naturally a fruit cake would be best after the overload of chocolate we were experiencing.

caramelapplecake (1 of 1)-3

This cake was more than I could have imagined. The caramel apples were perfect, literally amazing. And the brown sugar caramel was out of this world! Orginally I wanted to make some Salted Caramel Sauce for this cake but when I went to grab some granulated sugar I had only about 1/4 cup left but had 4 bags of powdered sugar and 4 bags of brown sugar!! Typical! But it made me make brown sugar caramel and I LOOOOOOVED it!

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I made the caramel the night before so when I made the cake it was super easy to put together. But you could very easily make the caramel first then make cake right after.
Caramel Apple Cake www.confessionsofabakingqueen.com

I took the cake to work first but sngagged a little piece to come home and photograph. We enjoyed the cake cold with more brown sugar caramel drizzled on top and of course a scoop of vanilla ice cream. Lez be hoenst ice cream is a fabulous addition to most cakes! After I photographed the pieces at home I deciede to warm it up wtih vanilla ice cream. And now I am stumped, I do not know which I like better cold or warm?! Oh the decisions! I cannot wait to make this again!!
caramelapplecake (1 of 1)-4

I hope you give this delicious Caramel Apple Upside Down Cake a try, you will love it.

Caramel Apple Cake

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 10 slices

Apple slices in Brown Sugar Caramel are a top of this upside down moist apple cake.

Ingredients

    Caramel
  • 2 cups brown sugar
  • 1 stick butter
  • 1/2 cup heavy cream
  • Apple Cake
  • 4 medium size Granny Smith apples
  • 1 1/2 cups flour
  • 11/2 tsp baking powder
  • 1 tsp salt
  • 3 eggs
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 stick butter melted
  • 1 tbsp vanilla
  • 1 medium Granny Smith apple, cut in chunks
  • 1/2 cup Caramel (see above recipe)

Instructions

    Caramel
  1. Cook brown sugar and butter until reaches in a thick bottomed saucepan until the temperature reaches 320F, (be careful, as can burn easily) then add cream, whisk vigorously until completely combined. Set aside and let cool.
  2. Apple Cake
  3. Preheat oven to 350F and grease a 10 inch round cake pan at least 2 1/2 inches deep.
  4. Peel and chop 4 medium sized Granny Smith apples. Cut 2 apples into 1/2 inch slices and 2 into 1/4 inch slices. In a medium saucepan cook 1/2 cup of the caramel and the 1/2 inch apple slices for 4 minutes add in the remaining apple slice and stir until apples are evenly coated. Pour into prepared pan.
  5. In a medium sized bowl mix the flour, baking powder and salt together. Set aside. In the bowl of an electric mixer combine eggs and sugars for 2 minutes on medium speed. Add in melted butter and vanilla. Slowly add dry ingredients and mix until just combined, fold in chopped apples. Scoop 1/2 cups worth of teaspoon size balls of caramel into batter. Pour batter on top of apple mixture and bake for 45-55 minutes or until toothpick inserted comes out clean. Let cool on wire rack for 20 minutes then place a large serving plate on the top of cake pan and flip cake. Drizzle reaming caramel sauce on top if you want.
http://confessionsofabakingqueen.com/upside-down-caramel-apple-cake/

Adapted from Cooks Illustrated

Caramel Apple Cake www.confessionsofabakingqueen.com

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Apple Cupcakes Maple Cream Cheese Frosting

Apple Cupcakes Maple Cream Cheese Frosting www.confessionsofabakingqueen.com

As of late, I have been a little obsessed with maple and pumpkin. Just a tad. But sometimes I force myself to branch out. Like today with these Apple Cupcakes with Maple Cream Cheese Frosting, if I wasn’t going to have pumpkin I was GOING to have maple. Come on people!

Apple Cupcakes Maple Cream Cheese Frosting www.confessionsofabakingqueen.com

BTW I totally just downed a LARGE oreo cookie shake from Jack in the Box.. OOPS! Seriously though best oreo cookie shake ever, and I have had oreo cookie shakes from everywhere, nothing beats jack in the box.

Apple Cupcakes Maple Cream Cheese Frosting www.confessionsofabakingqueen.com

You see I was going to order the regular size but then I thought I haven’t had one in a while, I’m not going to eat any whipped cream and I won’t finish the large, so naturally I ordered the large. And sad to say I ate all of it,like slurrped every last drop, made myself sick all of it.

Apple Cupcakes Maple Cream Cheese Frosting www.confessionsofabakingqueen.com

Sorry back to these cupcakes. Moist, chock full of apples, that by the way are perfect, not mushy or too crunchy, just perfect, oh and its topped with maple cream cheese frosting, mmmm. Perfect for fall, perfect for my oreo shake slurrping dessert obsessed belly. Apple Cupcakes Maple Cream Cheese Frosting www.confessionsofabakingqueen.com

Apple Cupcakes with a Maple Cream Cheese Frosting

Apple Cupcakes with a Maple Cream Cheese Frosting

Ingredients

  • 1 3/4 cup ap flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp cinnamon
  • 2 large eggs, at room temp.
  • 2 tbsp vanilla extract
  • 3/4 cup sugar
  • 1/3 cup brown sugar, packed
  • 4 oz apple sauce
  • 1/3 cup chobani greek yogurt
  • 2 medium granny smith apples, peeled and diced
  • Frosting:
  • 8 oz Cream Cheese, softened at room temp.
  • 2 tbsp butter, softened
  • 1 tbsp maple extract
  • 2 1/2-3 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 350F and line cupcake sheet with liners.
  2. In a large bowl mix together flour, baking soda, baking powder, nutmeg, cloves and cinnamon.
  3. In the bowl of an electric mixer combine eggs, brown sugar, granulated sugar, apple sauce and greek yogurt. Mix until fully combined. Slowly mix in dry ingredients, fold in apples.
  4. Bake for 17-20 minutes or until set and no wet batter comes out on toothpick. Let cool completely before frosting.
  5. Maple Cream Cheese Frosting
  6. In the bowl of an electric mixer beat cream cheese for 3-4 minutes. Add in butter and mix for another minute. Add maple extract and powdered sugar. Mix until combined. Pipe on to frosting.
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Triple Chocolate Layer Cake

Triple Chocolate Layer Cake www.confessionsofabakingqueen.com

Lately at work when it’s someones birthday I insist on baking something, a cake, cookies, bars…etc. Any excuse to bake really. So when some of my co workers knew I was going to be away they made sure to let me know they would be missing out on their birthday treat. Well I couldn’t let that happen! So I decided to make a cake before I left.
Triple Chocolate Layer Cake www.confessionsofabakingqueen.com

This cake was delicious, over the top and everything I LOVE. I made my favorite chocolate cake and filled it with white chocolate whipped cream, milk chocolate whipped cream and dark chocolate whipped cream then topped it with a chocolate ganache and fresh raspberries. When I brought it in everyone thought I was nuts. Hello who doesn’t love chocolate? Weirdos that’s who.

Triple Chocolate Layer Cake www.confessionsofabakingqueen.com

It’s been a few weeks since I tasted this gorgeous cake but I salivate at the thought of the richness of this cake. I am in England now relaxing at my nan’s house. Being sure to get my fill of Fish N Chips, chip butty, apple turnovers with fresh cream, crunchies, milky bars, beans on toast, mini rolls…and the rest. I can’t control myself when I am on holiday!!

Triple Chocolate Layer Cake www.confessionsofabakingqueen.com

I hope you give this Triple Chocolate Layer Cake a try it really is easy to set up but tastes amazing.

I will be making this cake again soon. I haven’t baked in almost a month and it is killing me!! Honestly what I wouldn’t give to whip up some chocolate chip cookies or cheesecake. Luckily my amazing nan is a baker and made me some coffee cake the other day and rice pudding is next….MMM!!

Triple Chocolate Layer Cake

Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: 8

Ingredients

  • 2 cups granulated sugar
  • 2 cups all purpose flour
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3 eggs, at room temp.
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 3/4 sour cream
  • 3/4 cup dark chocolate chips
  • 3/4 cup milk chocolate chips
  • 3/4 cup white chocolate chips
  • 3 cups heavy cream
  • 3 tbsp powdered sugar
  • 1/2 cup heavy cream
  • 1 1/2 cups chocolate chips
  • 1 regular sized container strawberries, cleaned and cut in half

Instructions

  1. Preheat oven to 350F and grease two 9 inch round pans. Set aside.
  2. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt and baking powder. Mix to combine. Set aside.
  3. In the bowl of an electric mixer combine eggs, oil, milk and sour cream mix until fully combined. Slowly add in dry ingredients. Mix until fully incorporated. Pour evenly into prepared pans.
  4. Bake for 25-30 minutes. Or until toothpick inserted comes out clean. Set aside to cool completely.
  5. Once cakes are cool melt chocolate- dark chocolate, milk chocolate and white chocolate chips in individual bowls. Set aside to cool.
  6. In the bowl of an electric mixer fitted with the whisk attachment mix together the first 3 cups of heavy cream and powdered sugar until stiff peaks form. Divide into three equal parts. Fold in milk chocolate into one part, dark chocolate into second whipped cream and the white chocolate into the last bit of whipped cream.
  7. To make ganache in a small saucepan heat heavy cream for 4-6 minutes. In a medium sized bowl pour in chocolate chips and pour heavy cream on top of chocolate. Let sit for 3 minutes then stir until completely combined. The hot cream will melt the chocolate. Once combined set aside.
  8. Cut the two cakes in half and on a serving platter/cake plate place the first layer of chocolate cake, spread with white chocolate whipped cream, place next cake layer followed by milk chocolate whipped cream then a chocolate cake layer then the dark chocolate whipped cream then a chocolate cake layer. Then spread chocolate ganache on top and let drizzle down the sides. Place raspberries on top and store in fridge.
http://confessionsofabakingqueen.com/triple-chocolate-layer-cake/

 

 

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Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

Whenever I bake something I always really think about the recipe before I make it, like I really think about it. I hate to waste ingredients or my time. Sunday I decided I wanted to bake before work I made pumpkin muffins and Oreo cupcakes. Both were crap. Well, by my standards anyways, so naturally I was mad I wanted a great product and didn’t get one! So I went off to work, annoyed I didn’t have a delicious something to snack on.

When I got home from work that night I still had baking on my mind. My mother walked in to tell me it was one of our kitchen supervisors birthday so it was only right I bake a cake, right?

I used this salted caramel and the chocolate cake recipe from this Strawberries & Cream Chocolate Cake 

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

 Lately I have not been baking as much for numerous reasons

a. it’s been hot and I cannot come to terms with putting the oven on

b. I have been getting ready to leave work for my trip so I have been putting lots of extra hours in c. I have a summer trip, so I am trying to cut back on my sugar intake

d. it’s summer and I want to be outside

e. I am too tired

are you sick of my excuses? I am!!

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

But as soon as I tasted this cake I knew I needed to get back into the groove of things and bake again. This cake is so moist, the salted caramel and fresh whipped cream and thick chocolate ganache, all my favorite things in one dessert. This cake will be made over and over again in my house.  I hope you enjoy it as well.

Salted Caramel Chocolate Cake

Prep Time: 45 minutes

Cook Time: 30 minutes

Yield: 10 pieces

Salted Caramel Chocolate Cake

Moist, chocolatey cake is filled with tons of homemade salted caramel and fresh whipped cream, topped off with a gorgeous chocolate ganache and more salted caramel. This cake is easy to make, but will wow your guests.

Ingredients

    Chocolate Cake
  • 2 cups granulated sugar
  • 2 cups all purpose flour
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3 eggs, at room temp.
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 3/4 sour cream
  • Salted Caramel
  • 2 cups granulated sugar
  • 1 1/2 sticks unsalted butter (3/4 cup)
  • 1 cup heavy whipping cream
  • 1 tbsp (or more or less) fleur de sel (sea salt)
  • Chocolate Ganache
  • 1/2 cup heavy cream
  • 2 cups semi sweet chocolate chips
  • Whipped Cream & Assembly
  • 3 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1/2 cup mini chocolate chips

Instructions

    Chocolate Cake
  1. Preheat oven to 350F and grease two 9 inch round pans. Set aside.
  2. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt and baking powder. Mix to combine. Set aside.
  3. In the bowl of an electric mixer combine eggs, oil, milk and sour cream mix until fully combined. Slowly add in dry ingredients. Mix until fully incorporated. Pour evenly into prepared pans.
  4. Bake for 25-30 minutes. Or until toothpick inserted comes out clean. Set aside to cool completely, then wrap in plastic wrap and freeze over night.
  5. Salted Caramel
  6. While cake is cooking I make fresh salted caramel. In a thick bottomed heavy saucepan cook the sugar on low-medium heat. Do not mix the sugar but you can swirl the pan around to mix it that way. The sugar will begin to turn to an amber color.
  7. Watch the sugar carefully as it can burn quite easily. Once it reaches 350F add all of the butter whisking quickly to combine.
  8. Remove the saucepan from the heat and whisk in heavy whipping cream, whisk very quickly- the mixture will bubble up but as you whisk will calm down. Once combined mix in salt and let cool.
  9. Once cool pour into an air tight container i.e. mason jar, plastic container, reused spaghetti sauce jar..etc. Store in fridge.
  10. Chocolate Ganache
  11. The next day take cakes out of freezer and salted caramel out of fridge In a small saucepan heat heavy cream for 4-6 minutes. In a medium sized bowl pour in chocolate chips and pour heavy cream on top of chocolate. Let sit for 3 minutes then stir until completely combined. The hot cream will melt the chocolate mix until fully combined and set aside.
  12. Whipped Cream & Assembly
  13. In bowl of an electric mixer whisk heavy whipping cream and powdered sugar until stiff peaks form. Set in fridge wile preparing cake.
  14. Cut each cake layer in half, to create 4 layers. Place one piece on cake plate/serving dish then drizzle 3 tbsp of salted caramel on cake layer then 1/3 of the whipped cream and an extra drizzle of salted caramel, repeat until final cake layer is on top. Place chocolate ganache on top of final cake layer, let it drizzle down the sides of cake. Sprinkle mini chocolate chips and drizzle more salted caramel on top. Store in fridge.

Notes

Feel free to use store bought salted caramel. Using this recipe you will end up with extra Salted Caramel.

I make this cake the day before I need it but feel free to make the day of as well.

http://confessionsofabakingqueen.com/salted-caramel-chocolate-cake/

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

 

Are you a cake lover too?

Coffee Heath Bar Crunch Cake 

coffeeheathbarcrunchcake (1 of 1)

 

Double Chocolate Bailey’s Ice Cream Cake

baileyschocolateicecreamcake (1 of 1)-9

 

Strawberries & Cream Chocolate Cake

chocolatestrawberrycake (1 of 1)-4

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Coffee Heath Bar Crunch Cake

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Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

I like cake. I also like Ben & Jerry’s Coffee Heath Bar Crunch Ice Cream. I like it and my boyfriend loves it. Those b&j tubs are so small that who doesn’t go through a tub in one sitting?!

Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

Things are not as hectic and crazy for me right now so I have had time to day dream about baking.  Last week I made this cake and naturally cake was still on my mind. I just happened to be finishing off a tub of Coffee Heath Bar Crunch when I found myself thinking of cake.
Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

I used my nan’s coffee cake recipe and made a coffee buttercream and coffee whipped cream to fill the cake with. I also used an obnoxious amount of Heath Bar’s cut up. Looking back on this cake my mother and I decided next time I make it (because there will be!!) chocolate covered coffee beans would be a fabulous addition

Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

This cake is rich, decedent and you don’t need a huge slice. But I don’t need to go to Target everyday either. Oops!  Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

Coffee Heath Bar Crunch Cake

Coffee Heath Bar Crunch Cake

Ingredients

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 1 cup sugar
  • 12 tbsp unsalted butter, at room temp.
  • Instant coffee ( as strong as you like)
  • Hot water ( more or less depending on how strong you want coffee flavor)
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 cup butter, softened
  • 2 sticks butter
  • 1/2 cup heavy cream
  • 3-4 cups powdered sugar
  • 20 mini Heath Bars, chopped

Instructions

  1. Preheat oven to 350F and grease two 8 or 9 inch pans.
  2. In the bowl of an electric mixer combine flour, baking powder and salt. Add sugar, eggs and butter mix until fully combined
  3. In a cup pour some hot water over some instant coffee granules. Add as much or as little as you want to the cake batter. Set the rest aside for frosting.
  4. Pour into prepared pan and bake for 25-30 minutes. I always start check my cakes at about 25 minutes and check with a toothpick.
  5. Once cooked let cool completely on a wire rack.
  6. In a mixing bowl beat heavy cream, powdered sugar and around 2 tbsp of coffee mixture. Beat until stiff peaks form.
  7. On serving plate place one layer of cake then spread with coffee whipped cream. Sprinkle 1/2 of the chopped Heath bars on top and place second cake on top. Place in fridge while making frosting.
  8. In a mixing bowl combine the heavy cream, butter, coffee mixture, and powdered sugar mix for 3-5 minutes.
  9. Spread the frosting on top of cake and sprinkle remaining chopped Heath bars. Store in fridge.
http://confessionsofabakingqueen.com/coffee-heath-bar-crunch-cake/

Here’s to the last bite!

Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

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