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CHOCOLATE GUINNESS STOUT CUPCAKES

We got treat for you… Watch and learn how Jennifer Shea of Trophy Cupcakes makes her famous Chocolate Stout Cupcakes with Bailey’s Irish Cream Buttercream frosting on the Seattle morning talk show New Day Northwest. The stout adds a wonderful density to the cake, leaning more toward chocolatey than toward a beer-y flavor; the Irish Cream in the buttercream makes it perfect to celebrate St. Patrick’s Day!

Chocolate Guinness Stout Cupcakes with Irish Cream Buttercream
Yield: 24 cupcakes

You’ll need: Two 12-Cup Regular Muffin Pan

Chocolate Guinness Stout Cupcakes
1-1/2 cups (12 ounces) Guinness Stout
1-1/2 cups (3 sticks) unsalted butter
1 cup unsweetened cocoa powder (preferably Valrhona)
2-3/4 cups all purpose flour
3 cups granulated white sugar
1-1/2 teaspoons baking soda
3/4 teaspoons salt
3 eggs
2/3 cups sour cream

Preheat oven to 350 F. Line 2 cupcake pans with 24 paper liners. Bring stout and butter to simmer in heavy saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda, and salt in large bowl to blend. In the bowl of a stand mixer with the whisk attachment (or with an electric mixer), beat eggs and sour cream to blend. Add cooled stout-chocolate mixture to egg mixture and beat until combined. Add flour mixture and mix on slow speed until just combined. Let batter rest for 15minutes. Fill cupcake liners generously (a little more than 3/4 full). Bake cupcakes until tester inserted into center of cakes comes out clean, about 17 to 20 minutes. Cool in pans for 10 minutes. Turn cakes out onto rack and cool completely. Frost with Irish Cream buttercream when completely cooled.

Irish Cream Buttercream
2 cups (four sticks) unstalted butter, room temperature
4 cups (1 pound) powdered sugar
1/4 cup of Irish Cream (such as Bailey’s)

Cream butter in the bowl of a stand mixer (or in a large bowl with an electric mixer) until light and fluffy. While butter is creaming sift powdered sugar in a large bowl. Add sifted powdered sugar one cup at a time to creamed butter (use the lowest setting on your mixer until all of the sugar in incorporated and then increase speed to medium-high and beat until buttercream is smooth and fluffy). Add the Irish Cream and beat until incorporated.

To Assemble the Cupcakes
Hand frost each cupcake and decorate as desired or to make them look Trophy , place the buttercream in a pastry bag fitted with a large round tip. Make a swirl of buttercream on each cupcake and sprinkle with clear sanding sugar and top with a lucky sugar shamrock. ENJOY!

Want more St. Patrick’s recipes? Try these…

O’Minty Chocolate Cookies

O’Minty Chocolate Cookies

Layered Chocolate Mint Cheesecake Bars

Layered Chocolate Mint Cheesecake Bars

Sweet "Potatoes"

Sweet “Potatoes”

Leprechaun Trap Cake

Leprechaun Trap Cake

Irish Coffee Cupcakes

Irish Coffee Cupcakes

Posted on Mar 17, 2015

CHOCOLATE WHISKEY CAKE

Rich, moist, chocolate cake spiked with Irish whiskey enhances the chocolate flavor of this simple bundt cake. Watch and learn how to make Chocolate Whiskey Cake with Caramel Toffee Glaze for the perfect dessert to celebrate St. Patrick’s Day!

St. Patrick’s Chocolate Whiskey Cake with Caramel Toffee Glaze
Yield: 10 to 12 servings

You’ll need: One Bundt Pan

Chocolate Cake
2 oz (56 g) bittersweet chocolate
1 cup (125 g) unsweetened Cocoa
1 cup (240 ml) boiling water
2 cups (400 g) of sugar
1 cup (240 ml) of vegetable oil
3 eggs
2 egg yolks
1 Tablespoon (15 ml) vanilla
2 Tablespoons (30 ml) Irish Whiskey
1 ¼ cups (150 g) of flour
1 ½ (7.5 ml) teaspoons salt
1 teaspoon (5 ml) baking soda

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spray 1 bundt cake pan with cooking spray for baking.
3. In a large heat safe bowl, add the 2 oz of chocolate. Add the cocoa powder and then the hot boiling water, whisk to combine.
4. Add the sugar, whisk to combine. Then add the oil, whisk to combine. At this point batter is cool enough to add the eggs without scrambling ☺ Add eggs and whisk until smooth. Add the vanilla and the Irish whiskey. Set aside.
5. In a smaller bowl sift together the flour, baking soda and salt. Add flour mixture in thirds to the chocolate mixture, stirring gently with a wire whisk in a figure 8 pattern, just until combined.
6. Pour batter into the bundt pan. Tap on counter to release air bubbles.
7. Bake for 40 minutes, or until a long toothpick or skewer comes out clean.

Caramel Glaze
1 cup (200 g) granulated white sugar
1/2 cup (120 ml) heavy cream (room temperature or slightly warmed)
¼ teaspoon (1.75 ml) salt
¼ cup (30 g) toffee bits

1. Heat sugar in a deep, heavy duty pot. Swirl and stir gently until sugar melted and caramelized. Add room temperature heavy cream, and be careful it will bubble up! Keep stirring and it will settle down into a nice smooth mixture. Turn off flame, add salt and stir until combined.
2. Turn out bundt cake onto a cooling rack, fitted into a sheet pan (this will help catch the caramel drippings while you glaze the cake)
3. Ladle over the caramel over the top of the cake in sections, allowing it to form drips on the side. Top with toffee bits!
4. Allow cake to “set” for 1 hour before transferring to a cake stand.

Whipped Cream
2 cups (480 ml) whipping cream
2 Tablespoons (30 ml) powdered sugar (same as icing sugar/confectioners sugar)
1 Tablespoon (15 ml) Irish whiskey
1 teaspoon (5 ml) vanilla extract

Combine cream, sugar, whiskey and vanilla in a bowl and whip with an electric mixer until soft peaks form. Serve a dollop on the side of the cake and slide into heaven!

Want more St. Patrick’s cake recipes? Try these…

Wearing O' Green Cake

Wearing O’ Green Cake

chocolate whiskey cake

Shamrock Shake Ice Cream Cake

St. Patrick's Day Green Velvet Layer Cake

St. Patrick’s Day Green Velvet Layer Cake

Posted on Mar 12, 2015

DOUBLE CHOCOLATE TIRAMISU

Chocolate fans will cheer this twist on tiramisu: It has ladyfingers infused with cocoa instead of espresso and an ethereal filling of chocolate and cream cheese. One bite and you’ll be transported to your favorite trattoria. For an easier way to make traditional tiramisu, substitute cocoa for espresso and use cream cheese instead of the more expensive mascarpone. Watch and learn how to make this unbelievably creamy and rich double chocolate tiramisu is sure to become a new family favorite.

Double Chocolate Tiramisu
Yield: 10 servings

You’ll need: 2-quart serving dish

2 Tablespoons unsweetened cocoa powder, plus more for garnish
1-1/2 cups heavy cream
4 ounces semisweet chocolate, chopped
1 bar (8 ounces) cream cheese, room temperature
3/4 cup granulated sugar
24 ladyfinger cookies (from a 7-ounce package)

*** For directions please watch the video.

Want more chocolate recipes? Try these…

Chocolate-Flecked Layer Cake with Milk Chocolate Frosting

Chocolate-Flecked Layer Cake with Milk Chocolate Frosting

Baked Alaska with Chocolate Cake and Chocolate Ice Cream

Baked Alaska with Chocolate Cake and Chocolate Ice Cream

Chocolate Meringue Cake

Chocolate Meringue Cake

Double Chocolate Tiramisu

Double Chocolate Tiramisu

Posted on Feb 10, 2015

MARTHA’S RED VELVET CAKE

This rendition of a Southern specialty gets its deep-red hue from food coloring and comes from Martha Stewart — the other Martha but her namesake, a home cook from Montclair, New Jersey. Watch and learn how to make Red Velvet Cake.

Martha’s Red Velvet Cake
Yield: one 8-inch cake

You’ll need: Two 8-by-2-inch round cake pans

3/4 cup unsalted butter, room temperature, plus more for pans
2-1/2 cups cake flour (not self-rising), sifted, plus more for pans
3 Tablespoons unsweetened cocoa powder
1-1/2 teaspoons baking powder
2 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 one-ounce bottles liquid red food coloring
3 Tablespoons lukewarm water
1 cup buttermilk
1 teaspoon baking soda
1 Tablespoon white vinegar

*** For directions please watch the video.

Cream Cheese Frosting
1/2 cup (1 stick) unsalted butter, room temperature
1 (8-ounce) bar cream cheese, room temperature
1 cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
1/4 cup finely chopped walnuts

Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla, and beat until combined, about 2 minutes. Fold in walnuts.

Want more red velvet recipes? Try these…

Red Velvet Macarons

Red Velvet Macarons

Red Velvet Ice Cream Sandwiches

Red Velvet Ice Cream Sandwiches

Red Velvet Cake

Red Velvet Ice Cream Cake

Red Velvet Cake Roll

Red Velvet Cake Roll

Baked Red Velvet Donuts

Baked Red Velvet Donuts

Posted on Feb 3, 2015

TANGERINE CAKE

Take advantage of the citrus season and try this beautiful and bright bundt tangerine cake with a tangerine glaze. Have a slice with a cup of tea and enjoy! Make this cake a day ahead: Let glaze set, then cover and store at room temperature.


Tangerine Cake with Citrus Glaze

Yield: 12 servings

You’ll need: A 12-cup Bundt cake pan

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking soda
1 teaspoon fine salt
2 cups granulated sugar
6 large eggs
2 Tablespoons finely grated tangerine zest, plus 1/2 cup tangerine juice (from 6 tangerines)
2 Tablespoons orange-flavored liqueur, such as Grand Marnier
3/4 cup low-fat plain yogurt
1 teaspoon pure vanilla extract

For the Glaze
1-1/2 cups confectioners’ sugar
3 Tablespoons tangerine juice (from 2 tangerines)

*** For directions please watch the video.

Want more bundt cake recipes? try these…

Blueberry-Lemon Bundt Cake

Blueberry-Lemon Bundt Cake

Chocolate Bundt Cake

Chocolate Bundt Cake

Tangerine Cake

Tangerine Cake with Citrus Glaze

Posted on Jan 27, 2015

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