Baking Junkie

Tag: Buttercream

Monday, August 22nd, 2011

Oreo Cream Cake

Inspired by and filling recipe from Real Mom Kitchen, cake recipe adapted from Kevin and Amanda, frosting from Hershey’s
There are two times a year that I am guaranteed to make a cake, which means I’m also guaranteed to put a lot of thought into those cakes. The two occasions are my birthday and our anniversary (Derek has never actually requested a cake for his birthday, it’s usually some other sort of treat).

This was my birthday cake and I made this oreo cake for our anniversary.

I used my all time favorite chocolate cake recipe (which I can’t believe I haven’t shared with you guys yet!) I love that it starts with a box of cake mix, but the addition of the pudding, milk and sour cream just takes it to a whole new level. This cake is incredibly moist and flavorful and completely blew me away the first time I tried it. The combination of the chocolate with the Oreo cream filling is fantastic! While it doesn’t taste exactly like an Oreo, you still get the feeling that you are eating one (a giant one nonetheless)!

This cake is not for the faint of heart. It is completely rich and indulgent, and one small piece was usually enough for us. We managed to eat half of the cake before sending it in to Derek’s coworkers, who also gave it rave reviews. There have been several times this summer where I have said the words “this is the best thing I have ever made” and this cake started it all. Enjoy!

Oreo Cream Cake
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Cake:
1 box devil’s food cake mix
1 small package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup milk
1 tsp vanilla

Filling:
1 (8 oz) package cream cheese
½ cup sugar
2 cups Cool Whip
12-15 Oreo’s, coarsely chopped

Frosting:
½ cup (1 stick) butter, softened
⅔ cup unsweetened cocoa powder
1 tsp vanilla extract
3 cups powdered sugar
1/3 cup milk

Preheat oven to 350 degrees. Mix together all ingredients for cake. Batter will be thick. Pour into two well greased 8 or 9 inch cake pans. Bake as directed on box, or until toothpick inserted into center comes out clean. Let cakes cool for 5 minutes in the pan, then remove and place on wire rack to cool completely.

To make filling, beat together the cream cheese and sugar with an electric mixer. Using a large spoon, fold in Cool Whip, then Oreo’s.

For the frosting, melt the butter in a medium sized saucepan over medium heat. Stir in cocoa powder then vanilla. Alternately add the powdered sugar and milk, whisking to spreading consistency.

To assemble the cake, level each cake layer with a serrated knife. Place one cake layer on cake round or serving plate. Spread Oreo filling in an even (thick) layer on top of cake. Be careful not to extend past the edges. Place remaining cake layer on top of filling and press down gently. Use a spatula to remove any excess filling extending past the cake layers. Frost the top and sides of the cake. Serve immediately or refrigerate.

Tags: Buttercream, Cake, Candy, chocolate, Oreo

Posted in Cake | 21 Comments »

Monday, July 11th, 2011

Hot Chocolate Buttercream Frosting

Recipe adapted from What Megan’s Making

Just before starting the blog I made my first chocolate buttercream frosting. I honestly couldn’t tell you what recipe I tried, but I remember thinking that it could be better. Since then I have been wanting to try different recipes to find “the one”. Fast forward one year, and I think I may have found it!

Megan used this frosting to top off a dark chocolate cake, which I think would taste fabulous. I was mainly interested in trying just the frosting, so I just whipped up a box of plain yellow cake mix. My first reaction was a little mixed and Derek didn’t care for it. Once I actually tried it on a cupcake (because frosting obviously has to be sampled before decorating, right?) I was completely sold. I brought it in to work so my friend (the bride) could sample, and she was sold too! I ended up using this frosting on both yellow and chocolate cupcakes at the wedding, and it got rave reviews.

There is really only one extra step beyond any other basic buttercream, and that is mixing together the heavy cream and hot chocolate mix. Unless you want very thin frosting, you probably won’t end up using that entire mixture. I used about 3/4 of it. I don’t think the hot chocolate flavor necessarily stands out a lot in this frosting, but regardless the taste and texture are amazing! Enjoy!

Hot Chocolate Buttercream Frosting
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1 ½ sticks salted butter, room temperature
½ cup unsweetened cocoa powder
½ tsp salt
2 ¼ cup powdered sugar
1 tsp vanilla
2 Tbsp milk
½ cup heavy cream
⅓ cup hot chocolate mix

Cream together butter, cocoa powder and salt. Add powdered sugar, then milk and vanilla. In a separate bowl whisk together heavy cream and hot chocolate mix. Slowly add to frosting until you’ve reached the desired consistency (I used about ¾ of the mixture). Will frost one dozen cupcakes or one (two layer) cake.

Tags: Buttercream, chocolate, No Bake

Posted in Buttercream | 3 Comments »

Monday, June 27th, 2011

Wedding Cupcakes

I have mentioned it a few times before, but a friend/co-worker of mine asked me to make cupcakes for her wedding, which happened to take place this past weekend. This was the first wedding I have ever baked anything for, and my first big event in general. I had tried out all of the recipes ahead of time so I knew there would be no surprises. I honestly didn’t get nervous until the day before I baked everything (the day before the wedding), but it quickly turned to excitement.

I vastly underestimated how much work making 260 cupcakes would be. All in all it was a long 10 hour day spent in the kitchen, covering myself with flour, powdered sugar and frosting. I was completely exhausted, with a very sore right shoulder and hand by the end of the day. Luckily I had some helpers along the way. I wouldn’t rule out doing any more weddings or big events, but I would definitely try making as much as I could ahead of time!

It ended up being a beautiful day for the wedding, and the cupcakes seemed to be a huge hit. They were gone probably about an hour into the reception!

Here are the links to all the recipes I used:

Chocolate Chip Cookie Dough Cupcakes

Chocolate Peanut Butter Cupcakes

Almond Delight Cupcakes

Carrot Cake (Cupcakes)

Chocolate Cherry Coke Cupcakes

I also made some plain vanilla and chocolate cupcakes topped with either vanilla or hot chocolate buttercream (recipe to come)!

Congratulations Heather and Matt!

Tags: Buttercream, Cupcakes

Posted in Cupcakes, Misc. | 7 Comments »

Monday, June 20th, 2011

Chocolate Chip Cookie Dough Cake

Recipe adapted from Annie’s Eats

I know that I’ve mentioned this countless times before, but these cupcakes are by far my most popular recipe. They are requested by family and friends over and over again. I never mind making them, because honestly they are one of my favorites as well. The frosting is definitely the best I have ever had in my life, and you’ll often find me eating it by the spoonful. When my birthday rolled around last month I knew I wanted to make a cake I had never made before, and I wanted it to be a little over the top, so I decided to try the cookie dough cupcakes in a cake form.

Derek originally requested chocolate cookie dough cupcakes for his birthday last year, so I adjusted Annie’s recipe accordingly, but I have always wondered what the original recipe was like. It is a brown sugar based cake batter that really has the flavor of cookie dough. Combine that with an eggless cookie dough flavored filling and a cookie dough flavored buttercream and you have cookie dough Nirvana! My first thought was that the cake was a bit dry, but I didn’t seem to notice it when I had my second piece (and third)! This cake did not last very long in the break room the next day. Enjoy!

Chocolate Chip Cookie Dough Cake
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Cake:
3 sticks salted butter, softened
1½ cups brown sugar
4 eggs
2 tsp. vanilla
2 2/3 cups flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk

Filling:
4 Tbsp salted butter, at room
6 Tbsp packed brown sugar
1/2 tsp vanilla
1 cup + 2 Tbsp flour
7 oz (1/2 can) sweetened condensed milk
1/4 cup mini semi-sweet chocolate chips

Frosting:
3 sticks salted butter, room temperature
3/4 cup packed brown sugar
3 1/2 cups powdered sugar
1 cup flour
3/4 tsp salt
3 Tbsp milk
2 1/2 tsp vanilla

Preheat oven to 350 degrees. Cream together butter and brown sugar. Mix in the eggs one at a time, beating well after each addition. Add vanilla. Combine the flour, baking powder, baking soda and salt in a separate bowl. Add these dry ingredients to cake batter, alternating with the milk. Begin and end with the dry ingredients. Pour batter into two well greased 8 or 9 inch pans. Bake for approximately 25-30 minutes, or until toothpick inserted into center comes out clean. Cool for 5 minutes in the pan, then remove to a wire rack and cool completely.

For filling, cream together butter and brown sugar for approximately 2 minutes. Add in vanilla, then flour, and lastly sweetened condensed milk. Stir in chocolate chips. Place filling on top of one layer of cake and spread out evenly. Top with remaining cake layer.

To make the frosting, cream together butter and brown sugar. Add powdered sugar in increments until smooth. Add in the flour and salt. Then add the remaining liquid ingredients. Spread over top and sides of cake until smooth.

*Optional: Save out approximately ¾ cup of frosting to swirl on top of cake. Top with miniature chocolate chip cookies (using store bought or your favorite recipe). Place chocolate chips around outer edge of cake. Place crushed chocolate chip cookies in middle of cake and top with a drizzle of chocolate syrup*

Tags: Buttercream, Cake, chocolate, Cookie Dough, Cookies

Posted in Cake | 12 Comments »

Tuesday, April 26th, 2011

Chocolate Cherry Coke Cupcakes

Recipe adapted from Confessions of a Cookbook Queen

Chocolate cherry coke cupcakes…the name just sounds refreshing doesn’t it? If you would have asked me two months ago I would have told you they sounded disgusting!

Fact #1: Some of you might cringe a little when you read this, but believe it or not I don’t drink soda (or pop, or coke, whatever you’d like to call it). I guess I can’t exactly say never, but I can count on one hand the number of times I’ve consumed soda in the past year.

Fact #2: I don’t like cherries or cherry flavored anything.

It’s quite a conundrum that a girl who doesn’t like coke, or cherries, would make chocolate cherry coke cupcakes. I never thought it would happen either. I’ve mentioned before that I’m making cupcakes for a wedding in June, and the groom requested some sort of chocolate cherry creation. It was fate when just a few weeks later I saw these in my Google reader. I sent the link to the bride-to-be (because let’s face it, she makes all the decisions anyway) and she gave me the thumbs up to try them out.

I have never made a cake with buttermilk,or melted butter, but I think I need to start doing it more often. This chocolate cake was so incredibly moist and mouthwatering! The frosting starts out like a basic buttercream but is flavored with cherry juice. Kristan added about half a jar of chopped cherries, but I only used a few. When I needed to thin the frosting out a bit at the end I added some milk instead of adding more cherry juice, but if you are a cherry lover then feel free to go with the juice. I thought the cherry flavor was perfect without being overpowering. The chocolate ganache on top is the perfect compliment to the rest of the flavors and is what completely makes the cupcakes in my opinion. I never would have guessed it, but these beauties have shot up the list and are now one of my top 3 favorite cupcakes! Enjoy!

Chocolate Cherry Coke Cupcakes
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1 box chocolate cake mix
1 stick butter, melted
1/2 cup buttermilk
2 eggs
1 cup Coke

Cherry Frosting:
1 cup (2 sticks) salted butter, room temperature
10 oz jar maraschino cherries
4 cups powdered sugar
1-2 Tbsp milk

Glaze:
4 Tablespoons melted butter
2 Tablespoons cocoa powder
1/4 cup Coke
2 cups powdered sugar

Preheat oven to 350 degrees. Mix together cake mix, butter, buttermilk, eggs and Coke until well combined. Pour into lined muffin tins, about ⅔ full. Bake for approximately 15 minutes or until toothpick inserted into center comes out clean.

To make frosting, beat together the butter and four tablespoons of the maraschino cherry juice. In 1 cup increments add the powdered sugar and beat until fully combined. At this point you can add some coarsely chopped cherries (I only used a few, you could use as many as you like). If the frosting needs to be thinned you can add 1-2 Tbsp of milk or substitute with some of the remaining cherry juice. Frost fully cooled cupcakes, then place in the refrigerator to chill for about one hour.

To make the glaze, melt butter in a medium saucepan over medium low heat. Once the butter has melted add the cocoa powder and Coke. Once this mixture begins to boil remove from heat and whisk in the powdered sugar. Spoon over chilled cupcakes and top with remaining cherries (if there are any).

Tags: Buttercream, Cherry, chocolate, Cupcakes, Ganache

Posted in Cupcakes | 17 Comments »