Mini Cake Rounds

I recently came across these mouthwatering delicious looking cake rounds on Lovely Little Cakes Blog. I knew immediately that I also had to try my hand in making them, especially after reading how scrumptious and what a hit that they were, and after tasting them I knew that she definitely wasn't kidding. These little guys really pack a yummy punch and are crazy simple to make.


Started with a basic chocolate cake recipe paired up with a cream cheese frosting that I sort of wanted to just eat with a spoon.

Pour cream cheese frosting over chocolate and refrain the urge to grab the nearest spoon and pig out.



They would have been a lot less messy but I was in a bit of a hurry. Biting into these was like a huge treat packed into such a small package. The filling was moist and chewy and as I told my mom, reminds me of when the ice cream in your bowl pools in with the cake and makes it extra moist and yummy.

Chocolate Chip Cookies

Ingredients:

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
• 1 cup chopped nuts(optional)

Directions:
1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies. (My scoop must have been big, I only got about 3 dozen)

Recipe from back of chocolate chip bag

Once again imagine my surprise when I logged into one of my favorite sites Cupcakes Take the cake and saw another one of my cupcakes featured. I am super giddy about this second posting and hope to continue making post worthy cupcakes.

Mint Chocolate Chip Cupakes with Mint Buttercream Frosting.

Cupcake Ingredients
1/4 Cup [1/2 stick] Butter, [Room Temp]
3/4 Cup Granulated Sugar
1/3 Cup [2 ounces] Unsweetened Chocolate, coarsely chopped, melted.
2 Large Eggs
1 Tsp Peppermint Extract
1/2 Cup Chocolate Milk [I used regular]
1 1/2 Cups A.P. Flour
1 Tsp Baking Soda
1/2 Cup [6oz] Mini Chocolate Chips

Cupcake Directions

• Cream together butter and sugar until light and fluffy [3-5 mins]. Beat melted chocolate into butter mixture. Add eggs, peppermint extract and milk. Beat until creamy.
• In a separate bowl, combine the flour and baking soda.
• Add the dry ingredients to the chocolate mixture and beat until well blended. With a rubber spatula, mix in the chocolate chips.

Bake for 15 - 20 minutes at 350

Frosting Ingredients
1 stick butter, room temperature
4 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla extract
1.2 tsp peppermint extract

Frosting Directions

• Beat butter until light and fluffy, scrape bowl
• Add sifted powdered sugar, milk, vanilla and peppermint extract. Alternate and beat well.
• Beat until well combined.

First time using the nut and party cups that I had originally seen on Cupcake Blog instead of the normal cupcake wrappers. I am totally in love with these holders, I am going to stock up and hella use them in place of the wrappers from now on.

On vacation from work this week, and hoping to bake up an insane amount of new recipes.

Oreo Cupcakes w. Vanilla Buttercream / Oreo Buttercream

Cupcake Ingredients
2 1/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cups sugar
1/2 cup butter, room temperature
2 tsp vanilla extract
3 egg whites, room temperature
3/4 cup milk
1 1/4 cups crushed oreo cookies (10 cookies)

Cupcake Directions

• In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in vanilla extract, then beat in the egg whites one at a time, making sure each is fully incorporated before adding the next.
• Working in 4 or 5 additions, alternately add the flour mixture and the milk to the sugar mixture. Keep the mixer on low speed while you do this. When just combined, stir in the crushed oreos.
• Spoon batter evenly into muffin tins, filling each about 2/3 full.
• Bake for 15-18 minutes at 350F, until a toothpick comes out clean (a few chocolate cookie crumbs are fine, but not batter).

Frosting Ingredients
1 stick butter, room temperature
4 cups powdered sugar
1/4 cup milk
1 tsp vanilla extract
1 1/4 Cup Oreos [10 cookies]


Frosting Directions

• Beat butter until light and fluffy, scrape bowl
• Add sifted powdered sugar, milk and vanilla. Alternate and beat well.
• Add crushed oreos in a small stream.
• Beat until well combined.

Yet another one of our managers had their last day yesterday and I was assigned to bring cupcakes. I decided that the Oreo cupcakes were fast and easy to throw together so I decided to bring those.

Going with the assumption that oreo frosting on an oreo cupcake would be overkill, I omitted the oreos from the frosting on the oreo cupcakes, leaving a rich and full buttercream that I thought accented the oreo well, and put the oreo frosting on plain chocolate cupcakes.

Thankful to say that they were a huge hit at work and I was nominated to bring cupcakes to every store function.