Baby Showers Bring Chocolates and Flowers

There’s nothing quite like a baby shower to brighten up a chilly winter day! Last week, our office threw a surprise party to celebrate a coworker’s soon-to-be-born child (a huge contrast to our most recent “going-away” party). The conference room was bedecked in pastels and streamers, with (virgin) raspberry-lemonade floats bubbling away in champagne flutes and a variety of baby gifts dressed in picture-perfect wrapping paper. I was asked (once again) to bake something for the occasion, but this was different than the former challenge. Rather than creating a “themed” context for my dessert, I wanted to embrace the history of this time-honored celebration. For some reason, though, all I could picture were Mad Men-style parties with garish decorations and fellow housewives prattling on about diapers and binkies. I’d clearly never been to a baby shower before.

Granted, I am only 23 years-old and have maybe a friend or two with kids, so this isn’t the biggest surprise. This was also a small office occasion for that would be no different than any other work gathering. Still, I was missing a few pieces of the “culture puzzle” so I decided to shy away from tradition; there was no need to make this overcomplicated.

That led to my “duh” moment on what to bake: “simple and classic”. The gifts at a baby shower don’t have to be spectacular, for aren’t we already celebrating life’s greatest gift? An emblem of love, family, and renewal, this is one gift that no amount of money can buy. So, I harnessed the inspiration of my greatest gift, my Mom, to create a “simple and classic” cake: Vanilla Layer Cake with Chocolate Frosting and Chocolate-Covered Strawberries. Okay, so I got a little fancy with the strawberries, but I just couldn’t resist. This recipe was adapted from my favorite blog, SmittenKitchen - I used a basic chocolate buttercream recipe, added strawberries, and made 1 1/2 of the recipe to create three layers as opposed to just two. Enjoy! 

Vanilla Cake with Chocolate Frosting and Chocolate-Covered Strawberries 

Adapted via SmittenKitchen 

Yields: Three 9-inch round, 2-inch tall cake layers

Ingredients:

For Cake: 

  - 6 cups plus 2 tablespoons cake flour (not self-rising)

  - 3 teaspoons baking powder

  - 2 1/4 teaspoons baking soda

  - 1 1/2 teaspoon salt

  - 3 sticks (1 1/2 cups) unsalted butter, softened

  - 3 cups sugar

  - 3 teaspoons pure vanilla extract

  - 6 large eggs, at room temperature

  - 3 cups buttermilk, well-shaken

  - 6 large strawberries, thinly sliced 

For Frosting:

  - 2 cups unsalted butter-

  - 3 tablespoons milk

  - 12 ounces semisweet chocolate, chopped 

  - 1 1/2 teaspoons vanilla extract

  - 3 cups sifted powdered sugar

Strawberries 

  - 12 large strawberries

  - 1 cup chocolate melting discs (or chocolate chips) 

Directions: 

For chocolate-covered strawberries: Place chocolate in a microwave-safe bowl, and microwave at 20-second intervals until fully melted; stirring in between. Let cool for 5 minutes. Dip one strawberry at a time into melted chocolate, and place on wax paper/plate to cool; set aside. 

For cake: Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)

Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

For chocolate frosting: Place chocolate in a microwave-safe bowl, and microwave at 20-second intervals until fully melted; stirring in between. Let cool for 10 minutes. In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy. Add the milk carefully and beat until smooth.

Add the melted chocolate and beat well for 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.

For assembly: level cakes with a serrated knife if they had domed during baking. Place one layer on a platter and spread 1 cup frosting across, then arrange a layer of sliced strawberries over frosting; repeat with the second layer. Top with third layer, and frost cake all over with remaining frosting. Assemble chocolate-covered strawberries on top and serve.

If Cupid's Arrows were Cupcakes...

Valentine's Day - a day where love is literally "in the air", as expressed through garish Hallmark Cards and heart-shaped boxes filled with unnameable chocolates (I always dread being the one who will choose the only chocolate filled with that fruity orange stuff, yuck!) Many have reserved this holiday for those with significant others, but I chose to break the mold this year and celebrate in a new style: champagne, roses, French cuisine, and three of my best girlfriends - now that's my idea of romantic. Anyways, about the cupcakes - these little beauties made their debut two days later for our office's birthday party. Remember that scene from Sleeping Beauty where the fairies turn an onslaught of arrows into flowers? Had they been Cupid's arrows, I imagine they would have turned into Red Velvet Cupcakes with Cream Cheese Frosting.

For those of you familiar with my blog, you know this is one southern classic I've revisited in a number of contexts (both cake and cheesecake). But Red Velvet had yet to be featured in it most beloved, bite-sized form: the cupcake. Now for many, the "cupcake experience" is uninspired flavor disguised in a mound of frosting and confections. For me, a cupcake has endless potential: frosting variations, cake textures, flavor combinations, decorative ideas, and more - all in one petite sweet! These cupcakes were my first time using nonpareils, which (no shame here) I was REALLY excited about! I had been picturing these sugary pearls atop cream cheese frosting for weeks, and now my decorative dream had come true.

Like all red velvet cakes, this cake uses more red food dye than water in the Charles River, so be prepared to have a lot of extra bottles of yellow, green and blue lying around. On a side note: if anyone needs yellow, green or blue food coloring, I have plenty - just let me know. This recipe used FOUR whole bottles of red...I plan to invest in wholesale for future projects, a gallon should do it. 

Other than that, these cupcakes were delicious! I went for the classic Cream Cheese Frosting, and made the cupcakes slightly smaller than called for to ensure I had enough to go around. I made them the night before, then woke up early the next day to make the frosting and decorate the cupcakes before my morning commute. Enjoy!

Red Velvet Cupackes

Adapted via Joy the Baker

Yields: 2 dozen cupcakes

Ingredients

Cupcakes:

   - 8 tbsp unsalted butter, at room temperature (1 stick)

   - 1 1/2 cups sugar

   - 2 large eggs

   - 5 Tablespoons unsweetened cocoa powder

   - 4 (0.3-ounce) bottles red food coloring

   - 1/2 teaspoon vanilla extract

   - 1/2 cup buttermilk

   - 1 cup plus 2 Tablespoons all-purpose flour

   - 1/2 teaspoon salt

   - 1/2 teaspoon baking soda

   - 1 1/2 teaspoons distilled white vinegar

Cream Cheese Frosting

   - 5 cups powdered sugar, sifted

   - 6 Tablespoons butter, room temperature

   - 8 ounces cream cheese, cold (room temperature)

Directions:

For the cake: Place a rack in the upper third of the oven and preheat oven to 350 degrees F. In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth. Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes. Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean. Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

For the frosting: Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed. Add the cream cheese all at once and beat on medium to medium-high until incorporated. Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy. Do not over-beat as the frosting can quickly become runny.

The French Chef Brings a French Masterpiece

Neither elegant nor provincial, Julia Child is a woman whose merits will outlive many generations. Her efforts brought otherwise unheard of techniques to everyday cooking, and has inspired some of today’s greatest culinary minds. I have always had a particular affinity towards Julia: her profound understanding of the French style combined with the humility of a New England domestic gave her cookbooks their irresistible charm. The ending of Julia's memoir, My Life in France, beautifully captures her (and my) idea of a life worth living: "...the pleasures of the table, and of life, are infinite - toujours bon appétit!" Having successfully tested several of her savory dishes (most notably the Coq a Vin), I was pining for an opportunity to try one of her sweeter classics. Such an opportunity arose when a colleague of mine suggested a dinner party to celebrate America’s first culinary star, and asked that I provide the dessert. Given that the main course would be Julia's celebrated bœuf bourguignon, and that there would only be 7 or 8 of us, I needed a dessert that was rich yet modest. 

I have a small confession: I own over 40 cookbooks, and close to 100 cooking magazines, and almost ALL the recipes I use are from online!? Don't get my wrong, a number of my inspirations have been derived from this massive collection, but I then search for modified versions online. This is both a waste of valuable resources and of shelf space. As such, I have vowed to reference my books more often (especially considering half of the baking blogs I peruse cite these very books themselves). This dinner party was the perfect opportunity, seeing as how I own several Julia Child cookbooks (her most famous depicted in the photo above). Flipping through the pages of my personal favorite, The Way to Cook, I found just the cake: Reine de Saba (Queen of Sheba) Cake.

This single-layer cake was perfect: a gorgeous texture, with the melded flavor of chocolate and almond, infused with hints of coffee, then topped with a creamy layer of whipped ganache. Julia speaks of the beauty of French cakes, and how their simplicity is a remarkable contrast to the overbearing desserts of American households. She loved this classic so much, that it makes an appearance in three of her books. This cake sounded so simple and elegant that I had to make it...then I realized how this cake was anything but simple.

I highly recommend a thorough review of the recipe, from start to finish, before proceeding. There are a number of steps and techniques (and LOTS of mixing, shown above) that will be impossible to carry through without a full understanding of what comes next. All ingredients and tools should be pre-measured and organized, so that there is no pause during preparation. I thought I had botched the entire cake when I missed a step, yet quick thinking and careful supervision saved it. The result: one of the BEST chocolate cakes I have ever made. In other words, this cake is well worth the patience (Note: I have modified this recipe so as to make it slightly less intimidating - Julia's processes are great, but streamlining is a possibility, and will still provide a fabulous cake!) 

Reine de Saba (Queen of Sheba) Cake

Adapted via The Way to Cook, by Julia Child

Yields: 6 - 8 servings

Ingredients: 

   - 3 ounces sweet baking chocolate (I used Ghiradelli 60% Cacao)

   - 1 ounce unsweetened chocolate 

   - 2 tablespoons dark rum or strong coffee (I used coffee) 

   - 4 ounces (1 stick) unsalted butter, at room temperature

   - 1/2 cup sugar

   - 3 egg yolks

   - 3 egg whites (a scant 1/2 cup), at room temperature 

   - 1/4 teaspoon cream of tartar

   - A pinch of salt 

   - 2 tablespoons sugar

   

   - 1/3 cup blanched almonds pulverized with 2 tbsp sugar (in a blender or processor) 

   - 1/4 teaspoon almond extract (vanilla can be substituted, but not recommended) 

   - 1/2 cup plain cake flour (scooped and leveled) in a sifter/sieve set on wax paper

Directions: 

For starters: Preheat the oven to 350 degrees F, and set the rack in the lower middle level. Butter and flour an 8- by 1 1/2-inch cake pan; set aside. Set out all the ingredients and equipment listed (CRUCIAL!) Break up the chocolate into a small heatproof bowl and add the rum or coffee; set above a pan filled with 2 to 3 inches of water; bring to a simmer - stir until the chocolate is smooth and glistening.

For starting the batter: Butter, sugar, and egg yolks. Cut the butter into pieces and cream it in the mixing bowl. When soft and fluffy, add the sugar and beat 1 minute, then beat in the egg yolks one at a time

For egg whites: (Note: Julia recommends wiping the mixing bowl with vinegar and salt prior to beating the egg whites - this aids the emulsification process - not necessary, though; she also recommends the egg whites be at room temperature). Using a giant balloon whip, or a hand-held electric mixer, or a mixer on a stand, start beating the egg whites at moderately slow speed until they are foaming throughout – 2 minutes or so. Add a pinch of salt (unless you have rubbed the bowl with salt before you started in,) and add cream of tartar – a stabilizer. Gradually increase the speed to fast (moderately fast if you have a heavy-duty mixer) and continue until soft peaks are formed. Gradually beat in the 2 tablespoons of sugar and continue until stiff shining peaks are formed.

For finishing the batter: At once blend the warm, smoothly melted chocolate and the coffee into the yolk mixture, then the almonds and almond extract. Stir a quarter of the egg whites into the chocolate to lighten it. Scoop the rest of the whites over the chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites.

For baking: bake the cake for 25 minutes at 350 degrees F. Immediately turn the batter into the prepared pan, tilting it in all directions to run it up to the rim all around, and set it in the preheated oven. When is it done? The cake is done when it has puffed to the top of the pan and a toothpick plunged into the cake 2 and 3 inches from the edges of the pan comes out clean. The center, however, should move slightly when the pan is gently shaken. (Chocolate cakes of the French type should not be cooked dry.)

Remove the pan to the rack and let cool 15 minutes; unmold onto the rack. Let cool completely – 2 hours – before serving or icing.

Ahead-of-time note: May be wrapped airtight and refrigerated for 2 to 3 days, or may be frozen for several weeks. That limit is for the safe side. (Anne - I made my cake a day ahead of time, having placed a layer of parchment on the top of bottom of the cake, then wrapped it in parchment paper). French chocolate cakes are at their best when served at near room temperature – chilled, the chocolate is partly congealed rather than being softly yielding. 

For icing and decorating the cake: You may serve the cake simply with a dusting of confectioners’ sugar, or with the soft chocolate icing described here and a design of whole or shaved almonds on top. 

Soft Chocolate Icing

For an 8-inch cake

   - 2 ounces sweet chocolate (I used Ghiradelli 60% Cacao) 

   - 1 ounce unsweetened chocolate

   - 1 1/2 tablespoons rum or strong coffee

   - A pinch of salt

   - 3 ounces (6 tablespoons) unsalted butter, at room temperature

Directions: 

Melt the chocolates with the rum or coffee as instructed in “For starters” above. When smooth and glistening, beat in the salt, then the butter one tablespoon at a time. Beat over cold water until firm enough to spread. Turn the icing on top of the cake; spread it over the top and sides.

A Tale of Two Cheesecakes

Cheesecake has and always will hold a certain sentimental value for me. To this day, it’s the one dessert that no one can make “better than mom”. The simplicity of her cake is unbeatable: a textured graham cracker crust with a thin layer of chocolate, filled with a creamy, beautifully balanced layer of cream cheese. No additional flavoring was ever needed, and the cake always came out of the oven absolutely perfect. This compelled me to perfect the cheesecake, and one might say it’s something of a specialty of mine now. I’ve baked a number of decadent cheesecakes, from creamy Dulce de Leche Cheesecake Squares to a realization of the Cheesecake Factory’s famous Red Velvet Cheesecake with Cream Cheese Frosting. As mentioned in my last post, I had mistaken the day for the actual December Birthday Celebration in my office and accidentally brought in two bundt cakes, so I needed to find two new recipes. What better way to celebrate my birthday month than to make a cheesecake? In honor of the holiday season, I settled on two luxuriously festive cheesecakes: Rich Kahlua Cheesecake with Chocolate Ganache Topping and Whipped Cream, and Spiked Eggnog Cheesecake with Sour Cream Topping and Caramel Sauce. This blog post is dedicated to my Mom considering she, to this day, is the queen of the simple cheesecake.

A closet nerd, I thought I would share the when and where of cheesecake. According to Wikipedia, it was served to the athletes of the first Olympic Games of Greece in 776 B.C, yet cheese molds have been discovered dating back to as far as 2000 B.C! Written accounts of these times describe cakes with similar results to those of modern cheesecakes. Talk about a traditional dessert! Cream cheese itself came into creation through the infallible method of innovation: by accident. A New York dairyman named William Lawrence accidentally created cream cheese in a failed attempt of making French Neufchâtel: a soft, unripened cheese from Normandy. Lawrence’s “invention” was distributed in tin foil wrapping under what would become a household name: Philadelphia Cream Cheese.

So enough on the history lesson, let’s talk about these cakes! The idea stemmed from my desire to use the Kahlua I have left over from a Big Lebowski night I hosted (White Russians, a classic from the film, use very little). When it comes to sweeter liquors, I tend to lean towards cheesecake given both the flavor and texture it can lend to the final product. Bailey’s is a classic, but coffee liquor is a close second when it comes to dessert contexts. I found one extremely decadent recipe (which will eventually find its way to this blog), but considering I needed two cheesecakes, I knew I wouldn’t have the time needed for that beauty. But this cake was still absolutely delicious!

The ganache was an addition on my part: I felt the cake could use a little extra “oomph” in presentation. I used my new cheesecake pan for this one, and I admit it’s not as good as my old pan (which I used in the next recipe). The new pan has an all-metal frame, whereas my old one has a glass bottom. The consistency and baking time was right on target with the old pan, whereas the new pan had a narrower, taller result; not quite my style for a classic cheesecake (as seen below). 

Rich Kahlua Cheesecake with Dark Chocolate Ganache and Whipped Cream

Adapted via AllRecipes

Yields: 10 - 12 servings

Ingredients

Chocolate Graham Cracker Crust:

- 1 cup chocolate cookie crumbs

- 1/4 cup butter, softened

- 2 tablespoons white sugar

- 1/4 teaspoon ground cinnamon

Chocolate Cappuccino Cheesecake:

- 3 (8 ounce) packages cream cheese, softened

- 1 cup white sugar

- 3 eggs

- 8 (1 ounce) squares semisweet chocolate (I used Baker’s Chocolate)

- 2 tablespoons whipping cream

- 1 cup sour cream

- 1/4 teaspoon salt

- 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water

- 1/4 cup coffee flavored liqueur (I used Kahlua)

- 2 teaspoons vanilla extract

Dark Chocolate Ganache:

- ½ cup heavy whipping cream

- 1 cup semisweet chocolate chips

- 2 tsp instant coffee granules

Directions:

For Crust: Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan. Set a 9x11 baking pan filled halfway with water onto the bottom rack of the oven. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan. Bake in preheated oven for 8 to 10 minutes. Place on a wire rack to cool.

For Cake: Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth. Set aside. 

In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Add the chocolate mixture to the cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth.

Pour mixture into the prepared pan. Bake in the center of oven at 350 degrees F (175 degrees C) for 45-60 minutes (will vary based on your oven and pan size/shape - this new pan took over an hour given its depth). Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and allow to cool for an additional 30 minutes. 

For Ganache: place semisweet chocolate chips and espresso powder in a glass bowl, and set aside. Heat heavy cream in a small saucepan over medium heat, and remove once at a boil - pour over the chocolate chips and allow to sit for at least 1 minute. Slowly begin whisking the mixture from the center, and gradually work outwards (this, by the way, is one of my FAVORITE ways of working with chocolate - the transformation is always so gorgeous). Once fully incorporated, allow to cool for 10 minutes, then pour over the cheesecake. Cool the cake for 8 hours or up to overnight. Serve with whipped cream. 

______________________________________________

I'd made this eggnog cheesecake once before, and remembered it being a huge hit. There’s something beautiful in the way cream cheese and eggnog complement one another, and creates a cake with a silky texture yet complex flavor profile. In addition to nutmeg, a splash of dark rum and cloves created the dessert likeness of a cup of eggnog, and was without a doubt the favorite of the two cakes (I also credit this to the difference between the pans).

Inspired by a different Bon Appétit recipe I’ve been eyeing for quite some time, I chose to add a sour cream topping with a quick caramel sauce that became super dark (I was doing dishes, lost track of time, and poured in the heavy cream just before the sugar’s burning point – phew!) The overall result was gorgeous, and has convinced me to buy a second of my original pan. The new one won’t go to waste, naturally, but the old one will be my go-to nonetheless. Oh, and did I mention this cake was unbelievably delicious? Enjoy!

Spiked Eggnog Cheesecake with Sour Cream Topping and Caramel Sauce

Adapted via AllRecipes

Yields: 8 - 10 servings

Ingredients

Graham Cracker Crust

- 1 cup cinnamon graham cracker crumbs (I used Cinnamon, but plain works fine)

- 2 tablespoons white sugar

- 3 tablespoons melted butter

Eggnog Cheesecake:

- 3 (8 ounce) packages cream cheese, softened

- 1 cup white sugar

- 3 tablespoons all-purpose flour (I omitted this, and it made little difference)

- 3/4 cup eggnog

- 2 eggs

- 2 tablespoons rum (I used Myer’s Rum)

- 1 pinch ground nutmeg

- 1 pinch ground cloves

Sour Cream Topping:

- 1 (16-oz) container sour cream

- 2 – 3 tbsp sugar

- 1 pinch ground nutmeg

Caramel Sauce:

- ½ cup granulated sugar

- ¼ cup water

- 1 tbsp light corn syrup

-1/2 cup heavy cream

Directions

For Crust: Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.

For Cake: In a stand mixer, combine cream cheese, 1 cup sugar, flour and eggnog; beat until smooth. Blend in the eggs one at a time, then add the rum and nutmeg. Pour mixture into cooled crust. Bake in preheated oven for 50 minutes (will vary based on your over and pan size/shape), or until center of cake is barely firm to the touch. 

For Sour Cream Topping: While the cake is baking, whisk together the sour cream, sugar and nutmeg. Pour the mixture over the top of the baked cheesecake and bake it for another 10 minutes. The top layer should look set. Turn the oven off and let the cheesecake to cool in the oven for 45 minutes to an 1 hour with the door ajar. Chill for 8 hours or up to overnight. 

For the Caramel Sauce: The day you plan to serve the cake, make the sauce. Bring the first three ingredients to a boil over medium heat, then let boil until the mixture begins to turn a golden amber, about 8 to 10 minutes (this time can vary, so be sure not to walk too far away from the stove). As soon as it becomes amber, pour in the heavy cream - it will bubble vigorously. Once settled, whisk the caramel until fully incorporated and smooth. Allow to cool for 5 minutes, then drizzle over the top of cake (try not to eat the caramel before doing so, and trust me - this is a difficult temptation). 

"It Takes Two"

I fully acknowledge that the title of this blog was a grade C movie starring the Olsen twins from the 90s, but the following recipes/decadent photos should more than remedy my referencing such a mediocre flick. I gained a reputation as the “office baker” thanks to these cupcakes. An “unnamed” (you know who you are) coworker secretly crossed out all of the names on the Birthday Sign-Up Sheet (a list that shows who is in charge of providing a cake/dessert for the monthly birthday celebration) and volunteered my services for the next 5 months. In other words, these cupcakes mean business, and will surely create a cult following of sugar-addicted fans if you endeavor to recreate them. I baked these cupcakes (a total of 48!) for our CEO Jennifer Hurley-Wales’ surprise birthday party, which took place in lieu of an all-staff meeting. Knowing the entire office would be involved, simple cupcakes with frosting wasn’t about to cut it, so I took leap: Dark Chocolate Cupcake with Salted Caramel Filling and Dark Chocolate Frosting AND Guinness-Gingerbread Cupcakes with Lemony Cream Cheese Frosting and Candied Ginger.

Dark Chocolate Cupcakes with Salted Caramel Filling

Guinness-Gingerbread Cupcakes

Time-consuming would be an understatement for these recipe – be prepared to devote an entire evening and morning to these little beauties. The result was well worth the effort. Considering I wanted these cupcakes to go above and, both are hybrids of several recipes. Let’s start with the one I know caught all of your attention, the chocolate! My go-to recipe for chocolate cake has and always will be Hershey’s “Perfectly Chocolate” Chocolate Cake. Quite some time ago, I had come across a recipe by Martha Stewart on one of my go-to baking blogs, BakeorBreak, and have been waiting for the perfect opportunity to try it! Unfortunately, the recipe was for mini cupcakes which, while cute and equally delicious, wasn’t quiote the angle I wanted for this surprise party. As such, I stole the salted caramel filling (no, you’re not dreaming – this is really happening) and dark chocolate frosting portions of the recipe, and used my favorite chocolate cake recipe. These cupcakes were unbelievably amazing!!!!!!!!!

Cooking tip: the recipe calls for a candy thermometer in order to register when the caramel is done – having never owned a candy thermometer; I go by sight and wait until the boiling sugar begins to turn deep amber. I also added 2 tbsp of butter for extra creaminess! For the frosting, be prepared to add a tablespoon or two of butter if the chocolate seems to be burning (a.k.a. gets too stiff to stir).

Confession time: per usual, I forgot a few things. For the chocolate frosting, I didn’t use the “best quality” chocolate for the frosting, but rather 2 bags of Hershey’s semi-sweet chocolate chips. The flavor, in my opinion, was still a sinfully rich texture, so I think either decision is a safe one. Additionally, I used kosher salt in place of the Fleur de Sel.

Dark Chocolate Cupcakes with Salted Caramel Filling

Adapted via BakeOrBreak

Yields: about 30 cupcakes

Ingredients

Dark Chocolate Cupcakes:

   - 2 cups sugar

   - 1-3/4 cups all-purpose flour

   - 3/4 cup HERSHEY'S Cocoa

   - 1-1/2 teaspoons baking powder

   - 1-1/2 teaspoons baking soda

   - 1 teaspoon salt

   - 2 eggs

   - 1 cup milk

   - 1/2 cup vegetable oil

   - 2 teaspoons vanilla extract

   - 1 cup boiling water

Salted Caramel Filling:

   - 2-1/2 cups sugar

   - 2/3 cup water

   - 1 tablespoon light corn syrup

   - 3/4 cup heavy cream

   - 2-1/2 teaspoons sea salt

   - 2 tablespoons unsalted butter

Dark Chocolate Frosting 

   - 1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder

   - 1/2 cup plus 1 tablespoon boiling water

   - 2-1/4 cups (4-1/2 sticks) unsalted butter, room temperature

   - 3/4 cup confectioners’ sugar, sifted

   - 1/4 teaspoon salt

   - 1-1/2 pounds semi-sweet chocolate, melted and cooled

Directions:

For cupcakes: Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 

For caramel filling: Heat sugar, water, and corn syrup in a heavy saucepan over high heat. Stir occasionally until syrup is clear. Attach a candy thermometer to side of pan. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and turns a deep amber brown.

Remove from heat. Slowly pour in cream and wait until the simmering subsides; whisk with a wooden spoon until smooth, then whisk in butter 1 tbsp at a time. Stir in sea salt. Use immediately. If caramel begins to harden, reheat gently until pourable.

For filling: Combine cocoa and boiling water. Stir until cocoa has dissolved.

Using an electric mixer on medium-high speed, beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low and add melted and cooled chocolate. Beat until combined. Beat in cocoa mixture. Frosting can be refrigerated up to 5 days or frozen up to 1 month. Bring to room temperature and beat on low speed until smooth before using.

For assembly: Use a paring knife, cut a cone-shaped piece, about 1/2-inch deep, from the center of each cupcake. Spoon 1-2 teaspoons of warm caramel filling into each cupcake. Sprinkle a pinch of sea salt over filling.

Fit a pastry bag with a medium open-star tip (Wilton #18). Fill pastry bag with frosting. Pipe onto cupcakes, swirling tip and releasing as you pull up to form a peak. Garnish with a pinch of sea salt. Cupcakes are best eaten the day they are filled and frosted. Store at room temperature in an air-tight container until ready to serve.

Note: The cupcakes can be stored, unfrosted, in an airtight container for up to 2 days at room temperature.

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Now, let’s talk about the wild card: Guinness-Gingerbread Cupcakes. When I was first asked to bake the birthday cupcakes for the occassion, the coordinator had suggested this combination. My adventurous streak was intrigued having never tried such a flavor combination, and I set out to find the perfect recipe. It boiled down to two possible sources, and I went with my leading man –David Lebovitz. The balance of Guinness, molasses and sugar seemed perfect for the depth of flavor I wanted. Unfortunately, the thought of a lime buttercream frosting wasn’t exactly my ideal pairing, so I went with a standard cream cheese frosting and added lemon zest and juice. The result was perfect, and the minced candied ginger was the perfect finishing touch! I doubled this recipe since the original only produces 12, but somehow ended up with 30 cupcakes rather than 24!

Cooking tip: be sure to have the sugar pre-measured during the boiling of the Guinness-molasses mixture; you want to add it immediately after you remove the pot from the heat to ensure the sugar melts evenly.

Confession time: I completely forgot to include the minced candied ginger, hence using it instead as a garnish – simple solution, but still a beautifully delicious result!

Guinness-Gingerbread Cupcakes with Lemon Cream Cheese Frosting
Adapted via David Lebovitz
Yields: 12 cupcakes

Ingredients
For the cupcakes:

   - 1/2 cup stout beer, such as Guinness

   - 1/2 cup  mild-flavored molasses

   - 1/2 cup vegetable oil

   - 1/4 teaspoon baking soda 

   - 3/4 cup packed light brown sugar

   - 1-1/3 cups all-purpose flour

   - 1-1/4 teaspoons baking powder

   - 2 tsp.ground ginger

   - 1 tsp. ground cinnamon

   - 1/4 teaspoons ground cloves

   - 1/2 teaspoons table salt

   - 2 large eggs, at room temperature

   - 1/2 cup finely minced candied ginger

For the frosting

   - 2 (8 ounce) packages cream cheese, softened
   - 1/2 cup butter, softened
   - 2 cups sifted confectioners' sugar
   - 1 teaspoon vanilla extract
   - half a large lemon, zested and juiced

   - Strips of candied citrus peel or candied ginger, for garnish

Directions:

For the cupcakes: Preheat the oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners. In a very large saucepan, bring the stout, molasses, and oil to a boil over medium-high heat. Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam up, then settle down.) Stir in the brown sugar, then let cool until tepid.

Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt. Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. Don’t overmix. Gently stir in the minced candied ginger. Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 22 to 24 minutes. Let cool completely.

For the frosting: In a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Add the lemon zest and juice. Store in the refrigerator after use. Transfer the frosting to a pastry bag fitted with a star tip. Remove the cupcakes from the muffin tin. Pipe rosettes of frosting in the center of each cupcake. (If you don’t have a pastry bag, you can spoon a mound of frosting decoratively in the center.) Garnish each with strips of candied citrus peel or a piece of candied ginger.

Note: The cupcakes can be stored, unfrosted, in an airtight container for up to 4 days at room temperature.

"Milk's Favorite Cookie" Takes The Cake!

Ever since we were children, we have appreciated the simplicity of Oreo cookies. Just the sight of the cream-filled sandwiches is enough to send anyone into a sugar frenzy. We just can't get enough of this cookie! In fact, oreos were the best-selling cookie of the 20th Century, having sold over 491 BILLION cookies since they were first introduced in 1912! The word "Oreo" is allegedly derived from the Greek term for "appetite" - orexi, which is also reflected in the terms orexigenic and anorexia, both of which are relevant to appetite (Wikipedia). Enough for our history lesson, let's talk Oreo Cupcakes! 

So these cupcakes were not entirely Oreo-inspired. In fact, the actual cupcake base was my favorite go-to for chocolate cakes: Hershey's Perfectly Chocolate Cake. This recipe is always a winner, except for one very poor attempt at a Barbie cake than ended up being a frosted mess...(TBC). The Oreos made their debut in the frosting and (drumroll)...at the base of each cupcake! Granted, a few had the cookies float to the top of the cupcake, but the taste was still phenomenal! So for those who can't get enough of "Milk's Favorite Cookie," DEFINITELY give these a shot! 

Oreo Cupcakes
Adapted via DomesticPursuits
Yields: 30 cupcakes


Ingredients
Cupcakes:
- 30 Oreos, 1 side twisted off and reserved for frosting *
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water


Frosting:
- 2 1-lb packages of confectioner’s sugar
- 1 cup vegetable shortening
- 1/2 cup warm water
- 2 tsp vanilla extract
- 1 cup Oreo crumbs, made from reserved sides (used above) and additional cookies


Garnish:
- 15 Oreos, split in half and placed atop the frosted cupcakes

Directions:  
For cupcakes: Heat oven to 350?F. Line muffin pans with paper liners and place 1 Oreo (cream side up) in each liner. Stir together flour, cocoa, baking powder, baking soda and salt in medium bowl. In a large bowl, combine sugar, eggs, milk, oil and vanilla. Stir until well blended. Add flour mixture to large bowl and beat on medium speed of mixer 2 minutes.Stir in boiling water (batter will be thin). Pour batter into prepared pans. Fill muffin cups 3/4 full with batter (about 1/4 cup). Bake 22 to 25 minutes. Cool completely


For Frosting: Beat shortening and water together. Gradually beat in confectioner’s sugar and beat until creamy. Add vanilla and beat in well. If needed, add more water, 1 tbsp at a time, to attain desired consistency. Beat in Oreo crumbs.


If frosting will not be used right away, store in an airtight container. Otherwise, frost the cupcakes and garnish with an oreo cut in half.

* You’ll probably need more than 1 bag for the cupcakes, frosting and garnish

Going Bananas for Chocolate

We all reminisce on those days when the simple things were all that mattered: swings sets, grilled cheese sandwiches, snow angels, etc. One favorite staple of my childhood was chocolate banana pops. Granted, that favorite confection has been revisited with chocolate fondues and such, but it's the concept of marrying chocolate with bananas that I'm aiming for here. It's simple, yet irresistible. When I discovered that my friend Zach loves bananas, I knew I had to find a way to utilize this flavor combination for his birthday cake. As such, I unearthed this amazing recipe: Chocolate Banana Cake with White Chocolate Frosting and Chocolate Ganache. 

This recipe has been on my "to-do" list for quite some time. The flavor profiles are profuse, making it a more interesting, colorful dessert than its cousin - the chocolate banana pop. Yet the concept of chocolate and banana is the inspiration here, and both white and dark chocolate have keys roles in this recipe. The cake, a spin on your classic sour cream chocolate cake, is extremely rich and delicious. I do have a small confession - the recipe calls for 3/4 cup of butter, and being highly distracted by the beautiful October morning and scent of fall (my favorite season) I used a whole stick! The cake was still amazing, so I can only credit one of my favorite Southern butter lovers, Paula Deen: “Butter is a very, very beautiful thing." 

This is a highly labor intensive cake, and requires a large amount of downtime (for allowing the cakes to cool, the frosting to set, and more). If the idea interests you, though, this cake would be just as effective in a deconstructed form: cake slices with dollops of frosting and ganache drizzled on top. I mention this because I myself encountered difficulties in assembly - the frosting, have a whipped cream base, is very fragile and doesn't set quite as well as a cream cheese or buttercream frosting. I believe this was partially my fault from over-beating the cream. Additionally, the ganache makes the cake a bit top heavy, so balance also becomes an issue. The photo below illustrates my quandary - nonetheless, this cake is DELICIOUS and I highly recommend it to anyone who misses the classic from their childhood.

Chocolate Banana Cake with White Chocolate Frosting and Chocolate Ganache 
Adapted from Canadian Living Magazine

Serves 12-14 

Ingredients

Cake:


- 3/4 cup butter, softened


- 1 cup sugar


- 3 eggs


- 1 1/t tsp vanilla


- 1/2 cup sour cream


- 3 cups cake flour
 (I used, as always, loosely-measure all-purpose flour, leaving about 1/2 inch at top) 

- 1 1/2 tsp baking soda


- 4 oz semi-sweet chocolate, chopped
 (I used Baker's)
- 1 1/2 cups mashed bananas



White Chocolate Icing:


- 3 cups whipping cream


- 10 oz white chocolate, chopped
 (I used white chocolate chips) 

- 1 tsp vanilla



Dark Chocolate Ganache:


- 1/2 cup whipping cream


- 4 oz semi-sweet chocolate, chopped



Garnish:


- 4 bananas, sliced


- 1 oz melted chocolate



Directions

For cake: Grease two 8 1/2 inch cake pans, then line with parchment paper and grease and flour. Cream butter and sugar until fluffy. Beat in eggs, one at a time, then vanilla. Beat in sour cream and banana. Combine flour, baking soda and chocolate. Add in 3 additions to creamed mixture. Mix until wet.

 Spoon into cake pans. Bake at 350F for 35 to 40 minutes. Let cool on rack for 20 minutes. Remove from pans. Let cool completely.



For white chocolate icing: In sauce pan, bring half of cream to a boil, pour over chocolate in bowl, whisking until melted. Add vanilla. Chill until cooled (1 hour, whisking often).

 Beat chocolate and cream just until ridges hold shape. Beat remaining cream just until soft peaks form. Gently fold cream into chocolate cream. 



For assembly: Slice cakes in half horizontally. Spread each layer with about 3/4 cup of white chocolate icing and a layer of sliced bananas. Using a palette knife cover cake with a remaining icing and chill until firm (about 1 1/2 hours).

For ganache: bring 1/2 cup cream to a boil, pour over chocolate. Whisk until melted and let cool 20 minutes until room temperature but still pourable. Pour over cake, letting some run down the sides.
 Drizzle melted chocolate over remaining banana slices and arrange on top of cake.