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Oreo Cupcakes
ha scritto per te admin 17 Marzo 2023, 13:07
These party-perfect Oreo Cupcakes belong at any happy occasion! The cakes are made with rich, black cocoa powder and they’re topped with the best Cookies and Cream buttercream, ever!
As the baker and recipe blogger of the family, I often get asked questions like “Where’s the Oreo cupcake recipe on your blog, I couldn’t find it.” Which makes me panic a little, and wonder why on earth I don’t already have an Oreo cupcake recipe published, after 14 years of blogging. Sure, I have plenty of other Oreo-themed recipes, but this was an obvious oversight. I’m correcting it today.
Black cocoa batter.
This cake recipe starts out as most batters do. First, cream the butter and sugar together in large mixing bowl. Add in an egg, vanilla, and buttermilk. Blend together until smooth.
Next, whisk the dry ingredients together. Dark cocoa from the grocery store will work just fine and will taste fantastic. But for authentic Oreo flavor, opt for black cocoa. Which can be purchased online. I used this black dutched cocoa powder. It imparts true Oreo cookie flavor.
Get the wet and dry ingredients together in the same bowl and mix it all up. Beat until the batter is smooth and consistent matte black. Now it’s time to bake!
Now, this is important – fill the cupcake papers no more than 1/2 full. This batter rises quite a bit, and has a super moist and delicate crumb. These won’t crown much on top. And the only way to check for doneness is with a toothpick inserted in the center of a cake. It should come out clean, or with a few small crumbs clinging to it.
Divide Oreo cookie shells from their cream centers.
Cookies and Cream buttercream.
This buttercream is SOOOO creamy and delicious! I am its biggest fan. The Oreo cream centers are incorporated with the creamed butter and powdered sugar mixture. Then, finely pulverized Oreo cookie shells are mixed in. Use a food processor to get the cookies ground to fine consistency. If you’re like me, you hate dragging out a bulky food processor. But it’s worth it – I promise!
A learning moment.
I SO wanted to use these tall cupcake cups for baking the batter, but their shape doesn’t work well with chocolate cake batter. Their tall popover profile encourages the batter to bubble up in the centers and overflow. After several attempts (and oven scrubs) I was forced to resort to standard size liners. Which worked perfectly. However, the tall papers do make cute cupcake holders, so they weren’t a complete loss. Using them made the cakes sturdier, and easier to transport and arrange very moist chocolate cupcakes.
Transfer the buttercream to a piping bag with a large open star tip. See all of those tiny chocolate flecks? They provide so much Oreo flavor! And again, to drive the point home further – it’s important to grind those cookies fine. Or else they’ll clog the piping tip.
Garnish each cupcake with a whole Oreo cookie placed to one side of the frosting swirl. Then sprinkle with a little more crushed Oreo cookies.
Oreo Cupcakes
The interiors are so soft and moist – and dark! I had a hard time getting a good image of the interior because the cakes are so intensely dark chocolate. Oh well. I tried!
This is a wonderful sweet thing for any happy occasion, such as birthdays, holidays – or just as an ending to Sunday dinner. Enjoy!
Oreo Cupcakes
Here’s a dessert for all occasions! Oreo cupcakes are made of tender sour cream dark chocolate cake and topped with a tall swirl of cookies and cream frosting. Bake these cupcakes in a standard size cupcake pan and fill them only half full of batter. These cakes will rise quite a bit in the oven but won’t dome in the centers. Their moist texture gives them a level top. Check for doneness using a toothpick tester inserted in their centers. The frosting recipe provides enough for a tall triple swirl of buttercream. The recipe can be halved for a more modest amount of frosting.
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Prep Time 30 minsCook Time 22 minsTotal Time 52 mins
Course DessertCuisine American
Servings 20
Ingredients US CustomaryMetric Dark chocolate cupcakes1/4 cup unsalted butter softened1 cup granulated sugar1/2 cup sour cream1 large egg½ cup buttermilk2 teaspoons vanilla extract1 cup all-purpose flour1/2 cup black cocoa powder or dark cocoa powder such as Hershey’s dark1 teaspoon baking soda1/4 teaspoon fine grain sea saltCookies and cream buttercream20 Oreo sandwich cookies2 cups unsalted butter at room temperature6 cups confectioners’ sugarMilk or cream to thinToppings20 whole Oreo cookies6 Oreo cookie shells crushed in a bag with a rolling pin
Instructions Dark chocolate cupcakesPreheat the oven to 350F. Line the cupcake pans with 20 paper cupcake liners.In the bowl of an electric mixer, combine the butter and sugar. Beat until light and fluffy. Add the sour cream, egg, buttermilk, and vanilla. Mix on medium speed until well incorporated.In a separate mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the creamed mixture. Beat on low speed until just combined.Divide the batter between the cupcake liners, filling each liner only 1/2 way full. These cupcakes will rise quite a bit in the oven, but will not dome in the centers. Bake for 15-17 minutes, or until a toothpick tester inserted in the center of a cupcake comes out clean, or with a few moist crumbs clinging to the toothpick.Remove from the oven and let cool in the pans for 5-7 minutes. Transfer the cupcakes to a wire rack to cool completely.Cookies and Cream ButtercreamSeparate the Oreo cookies and scrape the cream centers out into a bowl. Add the Oreo cookie shells to a food processor and process until fine crumbs are formed. Set aside.In the bowl of an electric mixer, combine the butter, Oreo cream centers, and the confectioners’ sugar. Beat on medium-low until combined. Increase the speed and beat until lightened in color. Add milk or cream 1 tablespoon at a time to thin the buttercream to piping consistency if needed. Beat 5 minutes on high speed until the buttercream is almost white in color.Add the Oreo crumbs to the buttercream. Mix briefly until the crumbs are well dispersed, about 15 seconds. Scrape down the bowl and fold in any pockets of crumbs.Transfer the buttercream to a large disposable piping bag fitted with a large open star piping tip.Assembly and toppingsPipe a triple swirl of buttercream over each cooled cupcake. Immediately place a whole Oreo cookie into one side of the swirl; top each with a sprinkle of crushed Oreo cookies.Serve immediately, or store in an airtight cupcake keeper at room temperature until ready to serve.
NotesBe sure to process the Oreo cookies into fine crumbs for the buttercream frosting. Otherwise, large pieces of the Oreos will clog the piping tip when trying to frost the cupcakes.
Keyword chocolate cupcakes, cookies and cream buttercream, dark chocolate cake, easy cupcake recipe, Oreo buttercream, oreo cookies, Oreo Cupcakes
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TikTok Cinnamon Roll Dump Cake
ha scritto per te admin 6 Marzo 2023, 22:33
Cinnamon Roll Dump Cake is a gooey combination of cinnamon rolls and coffee cake. Simple store bought ingredients create this over the top viral breakfast cake!
If you like this kind of recipe make sure to try my Easy Cinnamon Roll Cake too!
Table of Contents
Super Easy Cinnamon Roll Dump Cake Recipe!
I have TONS of homemade desserts on my website…but today isn’t “from scratch”. This is a pure dump and go recipe that magically works even though it doesn’t seem like it will. In fact, this is the type of recipe that was MADE for TikTok. Of course, I have a video over there making this Cinnamon Roll Dump Cake that you should definitely check out too. I first saw a version of this on allrecipes.com and I knew I had to throw my spin on it. I have so many dump cake recipes on my site already, and of course a pretty epic cinnamon roll recipe as well, so I knew this was one that I had to recreate for my readers. And omg it is so freaking delicious. Like out.of.control. It is by no means diet food, but it’s worth every last calorie.
Why You Will Love This TikTok Recipe
So many of us have tried a recipe from the popular app and had it turn out…well…less than perfect.. But this recipe works. It’s kind of magic. Also I hope you know I wouldn’t share a recipe on TikTok or here on my website that hasn’t been tested and is also delicious! And not only is this cinnamon roll dump cake easy to make, but it also has a warm, comforting flavor that’s perfect for any occasion. The cinnamon and brown sugar combines with the canned ready-made cream cheese frosting to create a gooey, caramelized layer as the cake bakes, while the pecans add a satisfying crunch. And with the added convenience of using canned cinnamon rolls, and all store-bought items you can have this dessert ready to go in just a few minutes.
Ingredients:
There is nothing from scratch about this recipe…which is exactly the point. Here’s what you need:
2 cans cinnamon rolls. You’re going to want to get the “Grands” style…you know the ones, that you can unroll and come in a can of 5. You will also need the icing, so set that aside!
1 can of frosting. You can really use any flavor, but cream cheese frosting or just vanilla is really the best in this recipe.
Chopped Pecans. You can even omit the nuts in this if you prefer, but we like the little crunch they add! You could even sub in walnuts if you don’t have pecans on-hand.
Coffee Cake Mix. Or sometimes I find it called “Cinnamon Swirl” cake. The brand doesn’t matter, just get the 21 ounce box. I use the Krusteaz brand, but whatever brand you have is fine. Mine comes with a cake mix and also a separate pouch of cinnamon sugar mix. I use both!
Butter! Just slice it into thin pats and place it all over the top of the cake mix.
How Do You Make Cinnamon Roll Dump Cake?
The beauty of this recipe is how easy it is. You literally dump everything into a 9×13 and bake!
Preheat your oven to 350°F. Coat a 9×13 baking dish with nonstick spray and set aside.
Open your cinnamon rolls and reserve the can of icing in the packages. Using a knife or kitchen scissors, cut the cinnamon rolls into 1- inch pieces and place in a single layer into the prepared pan.
Remove the lid and foil seal on the frosting. Microwave it for 30 seconds to loosen it up. Stir until smooth and pour it all over the cut cinnamon rolls in the pan.
Sprinkle the chopped pecans on top of the frosting layer.
Open the box of cake mix and sprinkle the dry mix on top of the nut layer evenly. (If your cake mix comes with a separate pouch of cinnamon sugar mix, just sprinkle that on top too.
Slice the butter evenly and place the butter pats on top of the dry cake mix.
Bake for 40 – 45 minutes until the center is set and the top is golden brown.
Allow the cake to cool for 10 minutes and then microwave the reserved cinnamon roll icing for 15 seconds and stir to make it pourable. Drizzle the icing all over the top.
Serve warm!
Tips For Baking Success
This is a very easy recipe, with a very high success rate. Might I even say, impossible to mess up like most dump cakes, which is great for beginners or anyone who wants a quick and delicious recipe. The only thing you could really do wrong here is over or underbake. Just ensure the center is set, so you don’t end up with doughy cinnamon rolls.
Variations For Cinnamon Roll Dump Cake
This recipe is completely open for adaptations. Here are a few ideas:
Add in some chopped apples when you add the nuts to create an Apple Cinnamon Roll Dump Cake. I would use 1 – 2 peeled and diced Granny Smith apples, depending on how many apples you would like! I haven’t tried it yet, but I imagine apple pie filling would work too. The cake would be a little more like a cobbler with the added moisture, but it would still be delicious.
A lot of people like raisins in their cinnamon rolls, so feel free to add in raisins when you sprinkle on the nuts.
You could honestly use any type of cake mix or any flavor frosting in this recipe and it will create a whole new flavor profile. Try a spice cake mix and some pumpkin pie spice to give it a real fall vibe. Get creative!
More Cinnamon Roll Recipes To Try:
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TikTok Cinnamon Roll Dump Cake
Author: Shelly
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: serves 10 1x
Category: Cake
Method: Oven
Cuisine: Breakfast
Description
Simple store bought ingredients create this over the top breakfast cake. Super easy to make, and a definite crowd pleaser!
Ingredients
Scale
1x2x3x
2 (17.5- ounce/5 count) cans cinnamon rolls
1 (16- ounce) container pre-made cream cheese frosting
3/4 cup chopped pecans
1 (21.5- ounce) package cinnamon swirl or coffee cake mix
3/4 cup butter, sliced into thin pieces
Instructions
Preheat the oven to 350°F. Coat a 9×13 baking pan with nonstick spray and set aside.
Open your cinnamon rolls and reserve the cans of icing in the packages. Using a knife or kitchen scissors, cut the cinnamon rolls into 1- inch pieces and place in a single layer into the prepared pan.
Remove the foil seal from the frosting and microwave it for 25 seconds to loosen it up. Stir until smooth and pour it all over the cut cinnamon rolls in the pan.
Sprinkle the chopped pecans on top of the frosting layer.
Sprinkle the dry mix on top of the nut layer evenly. (If your cake mix comes with a separate pouch of cinnamon sugar mix, just sprinkle that on top too.
Place the butter slices evenly on top of the dry cake mix.
Bake for 40 – 45 minutes until the center is set and the top is golden brown.
Allow the cake to cool for 10 minutes and then microwave the reserved cinnamon roll icing for 15 seconds and stir to make it pourable. Drizzle the icing all over the top of the cake.
Serve warm!
Keywords: cookies and cups, cinnamon rolls, breakfast cake, coffee cake, dump cake
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Neapolitan Cake
ha scritto per te admin 10 Febbraio 2023, 12:41
Now, this is a party cake! Strawberry, vanilla, and chocolate cake batters are marbled together in this four layer, ice cream parlor-inspired, Neapolitan Cake. Topped with mini ice cream cones, it makes a fun birthday cake for kids of all ages.
When the weather is dreary for many days in a row (and it has been), baking up something fun is a real spirit-lifter! This Neapolitan Cake is an example of that. It’s an infusion of bright color and rich flavor, inspired by Neapolitan ice cream. Marbled with strawberry, vanilla, and chocolate cake batters, it’s covered in silky vanilla Swiss meringue buttercream. The strawberry ganache drip is creamy and colorful. And for an extra measure of happiness? Top the cake with Neapolitan buttercream-filled mini ice cream cones.
Mixing the batters.
I began this cake with the classic WASC batter (white almond sour cream cake) created by Rebecca Sutterby. I’m not often a box-mix baker, but this recipe uses it as an ingredient. I love how moist this cake is, and I’m not the only one. It’s my mom’s favorite cake! The pale batter takes on color and flavor beautifully. It’s just the perfect formula for this tri-color/flavor recipe.
After mixing up the base batter, divide it evenly into three bowls. Tint one batter with a few drops of pink food color, and mix in a tablespoon of McCormick strawberry extract. To another bowl, add 1/4 cup of dark cocoa powder and 2 tablespoons of water. Stir well until a deep, chocolaty batter is formed. Leave the last batter bowl plain vanilla. Spoon the batters alternately into four 6-inch round cake pans (or pipe them in, as I did – see the video for action). Use a butter knife to swirl the batters together in the pans.
Bake the cakes until they are well risen and puffed in the centers. They should spring back when pressed in their middles. Cool the cakes, then level them with a serrated knife or cake leveler.
Swiss meringue buttercream and pink ganache drip.
Fill and frost the cake with fluffy Swiss meringue buttercream. (You’ll find a short video tutorial for making it in this previous post). Smooth the buttercream with an offset spatula or bench scraper to even the exterior. Save the leftover buttercream for a future step.
Make a strawberry ganache drip using heavy cream, pink candy melts, and a few white candy melts mixed in. Adding the white candy creates a more opaque pink color. Stir in a few drops of strawberry candy flavoring oil and pour it over the frosted (chilled) cake.
Create a Neapolitan swirl.
Remember that leftover buttercream? Divide it into three portions; tint one portion pink with food color, and add strawberry extract. To another portion stir in 1/4 cup melted semisweet chocolate chips. Leave the third portion plain. Place the frostings side-by-side on a sheet of plastic wrap, and roll them up together. Snip one end of the rolled up plastic wrap (see video for this action).
Drop the frosting roll, snipped-end-first into a piping bag fitted with a large open star decorator piping tip. Pipe a swirl or two on a scrap sheet of parchment until all three colors of the frosting start to show. Then, pipe a swirls of frosting into mini ice cream cones. Speaking of…
Mellow Cones.
Mini ice cream cones are available at most grocery stores, but I used something a little different. Mellow Cones are little jelly filled marshmallow cones that come in different colors. I scooped out the marshmallow part and filled the pretty pink and yellow cones with Neapolitan swirl buttercream. And you can too! Purchase Mellow Cones online, or if you’re lucky you can find them in the candy aisle at your local grocery store.
Didn’t they turn out cute!? The colors of the Neapolitan swirl buttercream will deepen as it sets, especially the chocolate portion.
Arrange the cones on top of the cake so that the pointed ends meet in the middle.
Slice the cake to reveal that gorgeous Neapolitan-marbled batter. It’s such a delicious, moist, and deceptively light cake. Each flavor is distinct, and the marbling ensures you get a taste of it all in one bite!
It makes a wonderful birthday cake, and I especially love how nostalgic it tastes. It’s sure to be a year-round favorite.
Related recipe: Neapolitan Marbled Cupcakes
Neapolitan Cake
Heather Baird
Say hello to tasty and cute! This Neapolitan Cake has strawberry, vanilla, and chocolate cake batters swirled together for an ice cream parlor-themed treat. I used four 6-inch round cake pans, but three 8-inch pans could be used instead. The cake batter recipe is adapted from Rebecca Sutterby’s White Almond Sour Cream Cake, which uses a box of white cake mix as an ingredient. Unlike her recipe, I use no cooking oil in my version. The texture is still moist and soft with a slightly sturdier crumb. You can use any brand boxed cake mix you prefer.The ice cream decors pictured are made with the multicolor cones from Mellow Cones candies. I removed the marshmallow candy topping and piped in a Neapolitan buttercream swirl (see blog post for shopping link). If you can’t find Mellow Cones, use miniature ice cream cones, which can be found at most US grocery stores next to the ice cream toppings.
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Prep Time 1 hrCook Time 40 mins1 hour cooling/resting 1 hrTotal Time 2 hrs 40 mins
Course DessertCuisine American
Servings 8 people
Ingredients US CustomaryMetric Marbled Neapolitan cake layers1 cup all-purpose flour1 cup granulated sugar1 box white cake mix 16.25 oz.Generous pinch of salt1 cup sour cream1 cup cold water3 large eggs1 teaspoon vanilla extract1 tablespoon McCormick strawberry extract2-4 drops neon pink gel food color such as Chefmaster1/4 cup unsweet dark cocoa powder sifted2 tablespoons waterSwiss Meringue Buttercream8 large egg whites about 1 cup or 8 oz.2 cups granulated sugar1/4 teaspoon fine grain salt3 cups unsalted butter at room temperature1 teaspoon vanilla1 teaspoon McCormick strawberry extract2 drops pink soft gel food color such as Chefmaster1/4 cup semisweet chocolate chips melted and cooled slightlyIce cream decorsStrawberry ganache drip and sprinkles
Instructions Marbled Neapolitan cake layersPreheat oven to 350F. Coat four 6-inch round cake pans with flour-based baking spray (or grease and flour pans).Whisk together the first 4 ingredients in the bowl of an electric mixer. In a four-cup measure with a pour spout, whisk together the sour cream, water, eggs and vanilla extract. With the mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again. Divide the cake evenly between 3 bowls.To the first bowl, add the strawberry extract and pink food color; mix well.To the second bowl, stir in the dark cocoa powder and water. Mix until the chocolate is incorporated and the color is consistent with no white streaks remaining.Leave the third bowl untinted.Place dollops of each flavor of cake batter alternately into each prepared cake pan (or pipe them in as I did, see video for action). Use a butter knife or another blunt kitchen tool to swirl the batters together.Bake for 25- 30 minutes, or until the cake springs back in the center when pressed. Turn the cakes out and cool completely on a wire rack. Level the cakes using a serrated knife or cake leveler.Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg whites, sugar, and salt. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the vanilla extract.Remove 1 cup of buttercream to a bowl and cover; reserve for later.Place a cake layer on a cake board or server. Fill with a thin layer of buttercream. Repeat steps with remaining cake layers. Coat the sides of the cake with an even layer of buttercream. Use a bench scraper or cake smoother to even the surface and smooth the top. Chill the cake until firm, about 20 minutes.Divide the reserved 1 cup of icing between 3 small bowls (1/3 cup each bowl).To the first bowl, add the pink food color and strawberry extract. Mix well to combine.To the second bowl, add the melted chocolate chips and stir well. Leave the third bowl plain.Place a sheet of plastic wrap on a work surface. Place a line of strawberry buttercream on the plastic in an approximate 6-inch line. Place a line of chocolate frosting next to the strawberry so that it touches. Place the vanilla frosting next to the chocolate in the same way. Roll the frosting up into a tube shape (see video for action) and twist the ends. Snip one end of the tube and place it cut-side-first into a piping bag fitted with a large open star decorator tip.On a piece of scrap parchment paper, or a paper towel, pipe 2-3 small swirls of frosting until all three colors begin to extrude from the piping tip.Mini ice cream decorsStand the miniature ice cream cones upright in small shot glasses.Pipe swirls of the Neapolitan frosting into the miniature ice cream cones; top each with white nonpareils. Refrigerate until set, about 10 minutes.Strawberry ganache dripPlace the pink and white melting wafers in a microwave-safe bowl. Pour in the heavy cream. Heat the mixture for 1 minute at 100% power. Let the mixture stand 1 minute then whisk together. Let cool until barely warm but still pourable, about 7 minutes.Remove the chilled cake from the refrigerator and spoon the strawberry ganache drip over the top of the cake. You may not have to use all of the ganache, depending on how heavy a drip you desire (I used about 3/4 of the mixture).Decorate!Place the ice cream cones on top of the ganached cake with the pointed ends meeting in the center of the cake. Toss pink sprinkles and white nonpareils onto the sides and top of the cake. Refrigerate the cake until 1-2 hours before serving. Allow cake to come to room temperature before serving for the best flavor and texture.
NotesCandy flavoring oil must be used to flavor the pink ganache drip. The oil-based flavor incorporates well with the fat in the candy wafers. Using regular strawberry extract will cause the mixture to seize.
This cake will serve 8 people tall slices, or 16 people double-layer slices. To serve 16 people, slice the cake into 8 wedges, then divide each piece in two.
Keyword dark cocoa powder, layer cake, neapolitan cake, neapolitan marbled cake layers, strawberry extract, summer cake, swiss meringue buttercream
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Chocolate Orange Yule Log Crepe Cake
ha scritto per te admin 21 Dicembre 2022, 13:38
Citrusy orange flavor adds holiday sparkle to this Chocolate Orange Yule Log Crepe Cake. Marmalade, whipped cream, and orange ganache-filled crepes are wrapped in a chocolate Swiss roll sponge.
I couldn’t let the season pass without enjoying one of my favorite Christmas baking projects – the yule log cake, a.k.a. Bûche De Noël. It’s something I look forward to each year. Earlier, in spring, inspiration struck when I was browsing a confectioners’ periodical. I saw a sponge roll with crepes wrapped inside. It reminded me a little of tree rings. I knew I had to try the technique for myself. And I just knew it would make a fantastic looking yule log cake.
With just a picture (and no recipe or instruction) I cobbled together my favorite tried-and-true cake elements. The Swiss roll sponge from my Pumpkin Swiss Roll Cake made a wonderful base for wrapping up all the other elements.
A shortcut.
If you’re feeling short on time from all the holiday hustle and bustle (I am) I’d like to recommend purchasing crepes ready-made from the grocery store. They can be found at most US grocery stores in the produce department. Sometimes they are placed alongside plastic clamshells of berries to encourage berry-filled crepe assembly at home. However, if you have time for scratch-made crepes, you’ll find the ingredients and instructions in the notes of this yule log recipe.
Assemble the crepe center by smearing on a thin layer of orange-chocolate ganache on a crepe. Roll it up!
Continue by rolling the first crepe into a second ganache covered crepe. Keep going until all the crepes and rolled up and you have a crepe baton.
Assembly.
Unroll the swiss sponge after it cools and cover it with prepared marmalade. Then, add a layer of homemade whipped cream on top. Spread it out evenly. Next, roll the crepe baton into the sponge. Refrigerate the roll until set. Which means the crepe center and whipped cream will firm up.
White bark covering.
Roll out some ready-made white fondant for the covering . A tree bark silicone fondant mat makes a beautiful bark impression in the fondant, which is what I used. Although sugar paste is my preferred covering for this cake, I understand that some people prefer buttercream. Double the orange buttercream recipe provided, and you’ll have enough to cover and decorate the cake’s entire exterior.
Pipe a wavy line of buttercream on the top center of the cake using a large petal piping tip. Add some chopped toasted almonds around the sides of the cake for a ‘woodchip’ garnish.
Seeing stars!
Use this bartender trick I picked up while doing some freelance work food styling cocktails. Peel the skin off of an orange in one or two large pieces. Use mini fondant or cookie cutters (metal, plastic is too flimsy) to stamp out shapes from the peel. It’s such a pretty and natural garnish. Place the stars upright in the buttercream on top of the cake.
Chocolate Orange Yule Log Crepe Cake
The marmalade and whipped cream together help keep the chocolate Swiss sponge moist, and the crepe center has such a nice multilayered texture. The dynamic duo of chocolate and orange together evokes the essence of a special holiday. It has garnered much praise from all who have tasted it!
Related recipe: Chocolate Mocha Yule Log Cakes
Chocolate-Orange Yule Log Crepe Cake
Heather Baird
Rich chocolate Swiss roll is filled with orange marmalade, whipped cream, and a ganache-filled crepe center. It’s a delicious holiday centerpiece with bright citrusy flavor. Busy holiday cooks will appreciate using ready-made crepes from the grocery store in this recipe. You can usually find them in US grocery stores in the produce section next to the strawberries. If you’d rather make crepes from scratch, or just can’t find them ready-made, then see my crepe recipe in the notes section of this recipe.I use fondant to cover this cake, but you could use white (untinted) buttercream instead. If you use buttercream, use a small offset spatula to make long striations in the frosting, mimicking tree bark.
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet
Prep Time 30 minsCook Time 12 mins2 hours resting 2 hrsTotal Time 2 hrs 42 mins
Course DessertCuisine American
Servings 8 people
EquipmentBark motif fondant matRolling Pindisposable piping bagLarge petal decorator piping tipSmall star cookie cutters, 1/2 inch and 3/4 inch
Ingredients US CustomaryMetric Swiss roll4 large eggs3/4 cup granulated sugar1 tablespoon oil2 tablespoon buttermilk1 teaspoon vanilla extract3/4 cup all-purpose flour1/4 cup dark cocoa powder1 teaspoon baking powder1/2 teaspoon salt1/4 cup powdered sugarGanache-filled crepes1 cup semisweet chocolate chips1/2 cup heavy cream1 tablespoon orange liqueur or 1/2 teaspoon orange extract10 ready-made crepes 10-inches roundFillings1/2 cup prepared orange marmalade1/2 cup heavy cream2 tablespoons granulated sugarFondant covering and buttercream1/2 lb. white fondant ready-madePowdered sugar for dusting1/2 cup unsalted butter3 cups confectioners’ sugarMilk or cream to thin buttercream if needed1 teaspoon orange extractToppings and garnishPeel of 1 orange removed in one large piece1/2 cup chopped almonds toasted
Instructions Swiss rollTo make the cake, preheat oven to 350°F. Butter 15×10-inch jelly roll pan and line with parchment paper.Place eggs in large bowl; beat using electric mixer on high speed 5 minutes. The whipped eggs will become thick and lightened in color. With the mixer still running, slowly add sugar and oil, followed by buttermilk and vanilla.In a separate bowl, sift together flour, cocoa, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined. Pour batter into prepared pan and smooth evenly with a rubber spatula. Bake 12-15 minutes. Cake is done when it springs back when pressed with fingers.Sprinkle a tea towel with powdered sugar and rub sugar into towel with your hands. Immediately turn cake out onto the sugar-covered tea towel. Peel off the parchment paper and roll cake into the tea towel, beginning at the narrow end. Place rolled cake on a wire rack, seam-side down, and let cool completely.Ganache filled crepesCombine the chocolate and cream in a medium microwave-safe bowl. Heat for 1 minute at 100% power. Let the mixture set for 1 minute then whisk together until smooth. Whisk in the orange liqueur. Refrigerate until thick but still spreadable, about 10 minutes, stirring intermittently.Lay one crepe on a work surface and spread a thin layer of ganache over the entire surface. Roll the crepe up jelly roll style. Spread a second crepe with ganache; set the first rolled crepe at one edge of the second crepe and roll up. Repeat this process until all of the crepes are rolled up. Lightly cover with plastic wrap and set aside.FillingsStir the marmalade until loosened; set aside.Beat the heavy cream on medium-high in the bowl of an electric mixer. Gradually add in the sugar. Beat until the mixture is whipped thick and spreadable.Unroll the Swiss roll cake. Spread the marmalade over the surface. Add the whipped cream over them marmalade and spread until even. Place the crepe roll at the most curled end of the cake and roll up. Place the cake on a serving platter. Refrigerate until chilled and set, about 30 minutes. When the cake is chilled, trim away 1 1/2 -inch slices from each end of the cake so the crepe center is revealed.Fondant and buttercreamDust a work surface with powdered sugar. Knead fondant well and roll to 1/2 inch thickness. Place the fondant on top of a dusted woodgrain impression mat. Use your fingers to press the fondant into the mold, then use a rolling pin to even the surface. Flip the piece over and trim the excess fondant away. Repeat this process once so that you have two wood grain fondant pieces.Remove the cake from the refrigerator. Lightly brush the surface with water so the fondant will stick to the surface. Lay one fondant piece over the cake, lining up the edge with the edge of the cake. Add the second piece so that it touches the edge of the first piece; trim away the excess. There may be a visible line between the two pieces, this is normal.Cream the butter in the bowl of an electric mixer. Add the confectioners’ sugar and mix again until combined. If mixture is thick, add milk or cream to thin to piping consistency. Beat in the orange extract. Beat on high speed until the buttercream is almost white. Transfer the frosting to a piping bag fitted with a large petal tip.Pipe a dollop of buttercream on your finger and fill the visible line between the fondant pieces on the cake, if needed.Pipe and undulating line on top of the cake starting from the designated ‘back’ to the front of the cake. Position the piping tip with the thinnest edge pointed toward the sky as you pipe.Toppings and garnishUse the star cutters to stamp shapes from the orange peel. Place the stars standing upright in the buttercream on top of the cake. Garnish with chopped almonds around the edge of either side of the cake.Refrigerate the cake until set, 10 minutes. Cover loosely with plastic wrap and store in the refrigerator until ready to serve. Bring the cake to room temperature before serving.
NotesHomemade crepe recipe
4 tablespoons unsalted butter, melted
6 large eggs 1 cup whole milk
1/2 cup heavy cream
1/2 tsp vanilla
1 cup all-purpose flour
1/8 tsp salt
1/4 cup confectioners’ sugar
Place all ingredients in the bowl of a food processor or a blender and process until well combined. The mixture will be the consistency of heavy cream.
Brush a 10 -inch skillet with melted butter and place over medium heat until butter just starts to smoke. Pour scant 1/4 cup of batter into the skillet. Swirl the batter with the pan lifted over the stove eye until the bottom is coated with a thin layer of batter.
Place pan on the stove eye and cook until the surface of the crepe loses most of its glossiness and the top is set. At this point, most recipes will tell you to flip the crepes; mine were cooked through without flipping, so I just slid them out of the skillet and onto a plate.
Repeat process until all crepe batter is used. If the crepes start to cook before you can get the entire bottom of the pan coated with batter, then reduce the heat to medium-low. Allow the crepes to cool completely.
Orange garnish tip:
After stamping out the shapes from the orange peel, place the stars in a zip-top bag and store in the refrigerator until ready to decorate. The orange peel will dry out if left uncovered at room temperature, and the ends of the stars will curl slightly.
Keyword american buttercream, black fondant, candied orange peel, crepe cake, orange buttercream, orange marmalade, orange whipped cream, swiss roll, yule log cake
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in Recipes
Cranberry Spice Layer Cake with Cream Cheese Frosting
ha scritto per te admin 1 Novembre 2022, 12:22
Cranberry Spice Layer Cake has all the flavors of the holiday wrapped up into one cream cheese-frosted confection.
I’m hosting Thanksgiving this year, which puts me right in my element. I just love planning a big holiday feast for my family and friends. This is the first time I’ve hosted in years, as it’s usually held at my parent’s home. But since my dad had a stroke last July, my folks already have plenty on their plates. (He’s in rehab, on the mend, and we couldn’t be more thankful!)
So, with the 2022 Turkey Day baton passed to me, I’m planning the menu well in advance. This cake is the most recent from the test kitchen, and it’s a winner! Truly. Every bite is filled with flavors of fall and winter holidays. I believe this cake recipe could be your go-to for both Thanksgiving and Christmas Day dinners – perhaps beyond!
The cake batter.
Forget any preconceived notions about what a spice cake should be (such as dark, molasses-rich, and hotly spiced). This batter is light – both in color and flavor. Buttermilk gives this fluffy batter tang while suspending ground cinnamon, ginger, and nutmeg throughout.
The cranberry filling.
Start with 2 cups of cranberries – fresh or frozen (I used the latter) and stir them up with sugar, orange zest, orange juice, and a cornstarch slurry. Cook the mixture until the cranberries start to pop and a thick, shiny, slightly translucent filling is formed. Remove from the heat, and to the cooked mixture add more chopped cranberries. This addition gives the filling a touch more tart flavor. Finish it by stirring 2 tablespoons of butter into the hot mixture.
The butter adds richness and silky texture – don’t skip this step!
Transfer the filling to a bowl and let it cool, then place plastic wrap on the surface of the cranberry filling, wrap, and refrigerate until well chilled.
Build the cake.
Begin with a spice cake layer, then pipe a ring of cream cheese frosting around the outer edge. (This is the same frosting from my family’s favorite Italian Cream Cake). Place half of the filling inside the ring and spread evenly.
Apply more cream cheese frosting the cake’s exterior and spread evenly. Chill the cake well – the frosting should be firm for the next steps.
A little sparkle, and some piping too!
Ok – so, this can be an optional step, but it’s so pretty – especially for Christmas. Coarse crystal sugar gives the cake’s exterior a glittering, almost snowy appearance. Spray the set frosting with a little sugar syrup and then pat on the sugar with your hands. Be sure to watch the video at the end of this post to see how it’s done. You can also roll the cake in the sugar, which can be seen in action in the video here in my Peach Ring Cake post.
Pipe some simple scroll work on top using the remaining frosting and a small closed star piping tip (such as Wilton #32). It doesn’t have to be elaborate. Just do a few cursive-inspired swirls.
I opted for simple, natural-looking decors. Fresh cranberries, candied orange peel, and fresh rosemary sprigs all are easy to place around the top edge of the cake without a lot of fuss. And it gives the cake loads of holiday appeal!
The cranberry filling gives balance to the sweet cream cheese frosting. And there’s just enough warm spices in the cake batter to make this confection feel nice and cozy.
I’m just so excited to share this Cranberry Spice Layer Cake with all of you – I only wish I could hand out slices personally!
Cranberry Layer Cake with Cream Cheese Frosting
Heather Baird
Say hello to your new favorite holiday cake! Light buttermilk spice cake layers are filled with tart cranberry filling and covered with cream cheese frosting. The coarse sugar coating can be optional. It adds a wintry touch to the cake, and sugar crunch. Fresh or frozen cranberries can be used for this recipe. If using frozen, thaw them before using in this recipe.
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Prep Time 1 hr 15 minsCook Time 55 mins4 hours chilling 4 hrsTotal Time 6 hrs 10 mins
Course DessertCuisine American
Servings 12
Equipment3 8 inch round cake pansmicroplane or zester2 disposable piping bags1 small star piping tipkitchen dedicated spray bottle optional
Ingredients Cranberry filling2 1/2 cups fresh or frozen whole cranberries divided1 cup granulated sugar1 tablespoon orange zest from 1 orange3 tablespoons freshly squeezed orange juice from 1 orange2 tablespoons cornstarch2 tablespoon cold water2 tablespoons unsalted butterCake layers1 cup unsalted butter at room temperature2 cups granulated sugar4 large eggs at room temperature3 cups all-purpose flour2 teaspoons baking powder1 teaspoon fine grain sea salt or table salt1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg1 1/2 cups buttermilk at room temperature1 teaspoon vanilla extractCream cheese frosting16 oz. cream cheese at room temperature1/2 cup unsalted butter at room temperature8 cups confectioners’ sugar 2 lbs.2 teaspoons vanilla extractDécors2 tablespoons clear corn syrup2-3 tablespoons water1 cup coarse crystal sugar1/2 cup whole fresh cranberries12 pieces candied orange peel about 1/4 cup2 large stems fresh rosemary
Instructions Cranberry fillingChop 1/2 cup of the whole cranberries and set aside.Place the remaining 2 cups of cranberries, the sugar, orange zest, and orange zest in a medium saucepan. In a separate small bowl stir together the cornstarch and water. Add the cornstarch mixture to the pan and stir.Cook over medium heat until the cranberries begin to pop and the mixture bubbles (about 5-6 minutes). When the mixture is thick, shiny, and translucent, add the 1/2 cup chopped cranberries and the butter to the pan. Stir until the butter is melted. Let cool about 30 minutes, then transfer to a bowl. Cover the filing with plastic wrap touching the surface (see video) and refrigerate until set, 4 hours or overnight.Cake layersPreheat the oven to 350F. Coat three 8-inch round cake pans with flour-based baking spray (or grease and flour pans).In the bowl of an electric mixer, beat the butter until creamy. Slowly add in the 2 cups of sugar while the mixer runs. When the mixture is light and fluffy, add the eggs 1 at a time.In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Add this mixture to the creamed mixture alternately with the buttermilk, beating on low speed. Begin and end with flour. Finally, mix in the vanilla extract.Divide the batter evenly between the three cake pans and bake for 30-35 minutes, or until a toothpick tester inserted near the center comes out clean. Turn the cakes out onto wire racks and cool completely before frosting.Cream cheese frostingCream together the cream cheese and butter in the bowl of an electric mixer. Add the powdered sugar in two additions. Beat until smooth. Add vanilla extract. Scrape down the sides and bottom of the bowl and beat again until combined.Remove about 1/2 cup of the frosting to a piping bag fitted with a small star tip. Fill a second piping bag with frosting, fitted with a 1/2-inch round piping tip (or just snip a 1/2 inch hole in the bag with scissors). Cover any remaining frosting in the bowl with a damp towel to keep it from drying out while you work.Place a cake layer on a serving plate or cake stand. Pipe a ring of frosting around the top edge of the cake. Fill the circle with half of the cranberry filing. Stack another cake layer on top and repeat the process, using the second half of the cranberry filling. Top with the third cake layer. Apply a thin crumb coat of frosting to the outside of the cake. Refrigerate until set, about 15 minutes. Cover the cake with the remaining frosting. Smooth top and sides using a cake smoother or bench scraper. Chill until set, about 1 hour.DécorsAdd the corn syrup and water to a small kitchen-dedicated spray bottle, screw on the top and shake to mix. Spray set frosting surface all over with the sugar syrup. Let stand 2 minutes to get sticky. Gently pat the coarse sugar onto the cake on all sides and the top. Lightly brush away excess sugar from the top of the cake.Using the reserved piping bag fitted with the star tip, pipe a looping scroll of frosting on the top edge of the cake. (I can best describe as free-hand cursive-inspired loops, see video.) Sprinkle the scroll work with leftover coarse sugar.Arrange fresh cranberries, orange peel, and little tufts of fresh rosemary around the scroll work on top of the cake.Store the cake in the refrigerator. Bring the cake to room temperature before serving.
Notes
The cake layers can be made in advance and frozen. Wrap the layers well in plastic wrap and place them in freezer bags with the air removed.
If you don’t have a spray bottle handy to apply the sugar syrup, mix the syrup and water in a bowl and apply it to the set frosting with a pastry brush.
The candied orange peel I purchased came in chunky strips, so I cut them down with a paring knife to finer ribbons. I recommend doing this if your candied peel is also quite thick.

Keyword buttermilk cake layers, christmas cake, cranberry filling, cream cheese frosting, spice cake, thanksgiving cake
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in Recipes
Brown Butter Sweet Potato Cupcakes with Homemade Bourbon Marshmallows
ha scritto per te admin 13 Ottobre 2022, 14:13
Move over pumpkin pie! Brown Butter Sweet Potato Cupcakes with Homemade Bourbon Marshmallows are ready to be the star of your Thanksgiving feast.
It’s not too hard to figure out where the inspiration for these cupcakes came from. When Thanksgiving rolls around my mom always makes a big pan of buttered sweet potatoes topped with golden toasted marshmallows. It’s nearly dessert, but somehow we all accept that it belongs on the plate next to the turkey and dressing.
Browned butter is what makes the cake extra-special. The toasty flavor harmonizes so well with warm spices and sweet potato.
Brown that butter.
Browning butter is easy, but it requires your undivided attention. And it’s the first step of this recipe, so let’s get into it.
Melt the butter in a saucepan over medium heat. Use a light-colored metal saucepan so you can easily see the color of the butter change. It’s much harder to judge the doneness in a dark nonstick pan. Cook until the butter foams and steams. Swirl the pan occasionally as the foam subsides and watch closely as the butter turns golden brown and the milk solids drop to the bottom of the pan. Pour the browned butter and butter solids into a small bowl and let stand until cool but not solidified.
Mixing the batter.
Oh, the spices! They will fill your home and give you all the warm and fuzzies. Whisk cinnamon, ginger and allspice into the dry ingredients. In a separate bowl, combine the wet ingredients, which includes unsweet mashed sweet potato. You could boil sweet potatoes on the stovetop in water and then mash them. Or save yourself some trouble. Buy a can of organic sweet potato puree (such as this).
Combine the wet and dry ingredients until smooth. Then add the browned butter along with the solids. Beat it in with an electric mixer, and you should have a thick, fluffy, perfect-looking cake batter.
Portion it into cupcake liners using an ice cream scoop. If you don’t have a scoop, then aim for about 2/3 full.
Look at these beauties! They rise and brown evenly, and have a soft, moist crumb.
Marshmallow time!
I would understand if you wanted to plop a toasted ready-made marshmallow right on top of those cupcakes for an easy version of this recipe. However. I adore the bouncy softness of a homemade marshmallow. Ever since I topped this hot cocoa cake with homemade marshmallows. Well. I’m a changed woman.
They’re not all that difficult to make, but they will need some time to cure. You may want to make them ahead of the cake portion. I’ve added a grace note of bourbon to these marshmallows, which makes my southern heart a little happier, and it tastes divine with the sweet potato sponge.
After the marshmallow cures in the pan for two hours, slice the slab of marshmallow into 25 squares.
Simple cinnamon American buttercream is quick to whip up, and the perfect adhesive to hold onto the bourbon marshmallows. You’ll just need a little bit on top of each cupcake. (I used a Sultan tube, which pipes the perfect little ring of frosting.) Lightly toast the marshmallows using a chef’s torch, if you have one. Homemade marshmallows are extremely meltable, so use a light touch.
There’s a lot of love that goes into these cupcakes, from the browned butter to the homemade marshmallows. And if you’re feeling generous, drizzle a little caramel sauce over the tops of the marshmallows and sprinkle on some pecans. I call these toppings optional because there’s already quite a bit going on, but those finishing touches are nice when serving to a crowd.
One more thing – not everyone will have a chef’s torch to toast the marshmallows. There are oven instructions for this in the recipe notes.
Brown Butter Sweet Potato Cupcakes with Homemade Bourbon Marshmallows
Heather Baird
These sweet potato cupcakes were inspired by my mom’s Thanksgiving side dish of sweet potatoes topped with marshmallows. There are several steps to this recipe, but I think they are well worth the effort. And especially for the upcoming holidays! You can buy unsweet sweet potato puree canned at most grocery stores, and that’s what I used in this recipe. However, you can also make your own by peeling sweet potatoes, cutting them into 1/2 inch chunks, and boiling them until tender (about 15 minutes). Then mash them until fine, or stick them in a blender to puree.
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Prep Time 1 hrCook Time 45 minsTotal Time 1 hr 45 mins
Course DessertCuisine American
Servings 25 cupcakes
Equipmentchef’s torch8×8 baking pan2 cupcake panspaper cupcake liners
Ingredients US CustomaryMetric Sweet potato cupcakes3/4 cup unsalted butter2 cups all-purpose flour1 1/2 teaspoons baking soda3 teaspoons ground cinnamon1 teaspoon ground ginger1/4 teaspoon allspice1 teaspoon salt1 1/2 cups granulated sugar1/2 cup firmly packed light brown sugar1 1/2 cups sweet potato puree3 large eggs1/2 cup sour creamBourbon marshmallows4 1/2 teaspoons unflavored powdered gelatin1/2 cup bourbon3/4 cup sugar1/2 cup light corn syrup divided1/4 cup water1/8 teaspoon salt2 tablespoons bourbon2/3 cup cornstarch1/2 cup confectioners’ sugarCinnamon buttercream1 cup unsalted butter at room temperature4 cups confectioners’ sugar1 1/2 tablespoons ground cinnamonMilk or cream to thinOptional toppings1/2 cup prepared caramel sauce1/2 cup chopped pecans
Instructions Sweet potato cupcakesPreheat oven to 350 degrees. Line cupcake tins with papers.Melt the butter in a saucepan over medium heat. Use a light-colored metal saucepan so you can easily see the color of the butter change. It’s much harder to judge the doneness in a dark nonstick pan. Cook until the butter foams and steams. Swirl the pan occasionally as the foam subsides and watch closely as the butter turns golden brown and the milk solids drop to the bottom of the pan. Pour the browned butter and butter solids into a small bowl and let stand until cool but not solidified.In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, allspice, and salt. Set aside.In a large bowl, whisk the sweet potato puree with the granulated sugar, brown sugar, eggs and sour cream until well combined. Stir in the flour mixture and combine until only a few streaks of flour remain. Whisk in the browned butter until well combined.Divide the batter between the cupcake liners using a trigger ice cream scoop. If you don’t have a scoop, fill them about approximately 2/3 full. Bake cupcakes for 20-25 minutes or until they spring back when pressed in the middle. Remove them to a wire rack to cool completely.Bourbon marshmallowsLightly spray an 8-by-8-inch baking pan with cooking spray and wipe away any excess with a paper towel.Let the gelatin dissolve in bourbon 5 minutes, or until well bloomed and thickened.In a medium saucepan with a candy thermometer clipped to the side, stir together the sugar, 1/4 cup corn syrup, 1/4 cup water and salt and place over high heat. Boil, stirring occasionally, until the temperature reaches 240°F. Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment.Microwave the gelatin on high until it is completely melted, about 10-20 seconds. Pour it into the corn syrup. Set the mixer to low, and keep the mixer running while you check the sugar syrup.Once the syrup reaches 240°F, remove it from the heat. Keeping the mixer on low, slowly pour the syrup into the gelatin mixture in a steady stream, aiming for the space between the beater and the bowl. Increase the speed to medium and beat for 5 minutes. Raise the speed to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the 2 tablespoons bourbon; the finished marshmallow will be opaque white, fluffy, and roughly tripled in volume.Pour the marshmallow into the prepared pan. Use an offset spatula to smooth the top. Combine cornstarch and confectioners’ sugar in a medium bowl to make the coating. Sift coating evenly and generously over the top. Let the marshmallow set for at least 2 hours. When the marshmallow has set, use a knife to loosen the marshmallow from the edges of the pan. Invert the marshmallow slab onto a coating-dusted work surface and dust it with more coating. Cut into 25 large squares and dip the sticky edges of the marshmallows in more coating, patting off the excess. Let stand, uncovered, at room temperature while you prepare the buttercream.Cinnamon buttercreamCombine the butter and confectioners in the bowl of an electric mixer. Beat on high speed until well combined, about 4 minutes. Add in the cinnamon. Add milk or cream 1 tablespoon at a time with the mixer running until the frosting comes to piping consistency. Transfer the frosting to a large piping bag fitted with a large sultan decorator piping tip (see blog post for link). Alternatively, you can use any large fluted piping tip. AssemblyPipe a small ring of buttercream on a cupcake and immediately top with a marshmallow. Repeat the process of piping and topping until all of the cupcakes are topped. Use a chef’s torch to lightly toast the marshmallows. Homemade marshmallows are extremely meltable, so use a light touch. Garnish each cupcake with a drizzle of caramel and a sprinkle of chopped pecans.Store the cupcakes airtight for up to 2 days at room temperature.
NotesIf you don’t have a chef’s torch, place the marshmallows on a baking sheet and broil them for 2 minutes in the oven. As I stated before, homemade marshmallows are very meltable. When lightly toasted remove them from the oven and place them in the refrigerator to firm. When firm enough to move, transfer them with a spatula to the frosted cupcakes.
To shortcut this recipe, you could use ready-made jumbo marshmallows instead of making the homemade bourbon marshmallows.
Keyword brown butter cupcakes, homemade marshmallows, sweet potato cupcakes, Thanksgiving dessert
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in Recipes
The Best Pumpkin Recipes for Fall
ha scritto per te admin 25 Settembre 2022, 16:04
Embrace the flavors of the season with the Best Pumpkin Recipes for Fall! I’m sharing some of my favorite pumpkin treats, from pumpkin cakes and cookies to pumpkin bread, and more. All easy to make and brimming with the festive flavors of warm, savory-spiced pumpkin!
Pumpkin Dump Cake
Table of Contents
Bring On The Fall Vibes with These Cozy Pumpkin Recipes
Who else has waited all year for pumpkin season? Because, same. For pumpkin lovers like yours truly, I consider fall our Superbowl.
With the most pumpkin-full time of the year rolling around soon enough, today I’m sharing my favorite treats featuring the fall season’s star ingredient.
I’m dishing some of my all-time best pumpkin recipes. From cozy pumpkin cookies to pumpkin loaves, muffins, and even a pumpkin cake or two for good measure. Get ready for your kitchen to smell like a sweet and toasty pumpkin spice dream!
What Makes These Recipes the Best?
Everyone loves a good pumpkin recipe, but what makes these ones better than good? These pumpkin baking ideas are:
Easy. As always, it’s my mission to share the best baking recipes that any home baker can whip up when a craving hits! These pumpkin recipes are easy AND delicious.Full of pumpkin flavor. Warm and cozy, sweet and spicy – my pumpkin recipes don’t fall short on all the classic flavors we know and love. Perfect for the season. Fall means the festive season is just around the corner! I’m sharing goodies that are great for everyday baking, but also just as perfect for sharing with friends and family come the holidays.
Tips for Cooking with Pumpkin
Some added guidance when turning pumpkin into the best fall treats:
You Can Use Canned or Homemade – Sort Of. Most pumpkin recipes will turn out just as great with fresh pumpkin puree made from scratch as they would with canned pumpkin. However, the flavor and texture of fresh pumpkin can vary, so that’s something to keep in mind when baking. Pumpkin pies, for example, usually come out the best when made with trusty, canned pumpkin.Speaking of Canned Pumpkin… Pumpkin puree in a can isn’t the same as canned pumpkin pie filling. If your recipe calls for canned pumpkin, make sure you’re using the right ingredient!Swapping Pumpkin for Eggs, Oil, or Butter: You can swap 1/4 cup pumpkin puree for one egg in most baking recipes. You can also substitute pumpkin puree tablespoon for tablespoon in place of oil/butter.Bake Thoroughly. Because pumpkin is so moist, it’s important to keep an eye on the baked goods while they’re in the oven, and after they come out. Make sure the centers aren’t still raw/gummy after baking.Pumpkin Puree Substitutes: Run out of pumpkin puree? Or maybe you forgot to add it to your shopping list, or you’re just after something different. Good alternatives to pumpkin are mashed/pureed sweet potatoes, canned yams, or butternut squash. These can be substituted 1:1 for pumpkin puree in most recipes!
14 Recipes You Have to Try
Have your pumpkin puree at the ready for these festive recipes that are perfect for fall baking!
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Pumpkin Cookies
Let’s start with a true classic: rich and tender, delicious and spiced pumpkin cookies. I’ve frosted these with a decadent melt-in-your-mouth brown sugar icing. A bite out of one of these is the definition of bliss!
Pumpkin Chocolate Chip Cookies
A soft and chewy chocolate chip cookie with a fun fall twist. These pumpkin chocolate chip cookies are loaded with rich pumpkin spice flavor, made extra moist and tender thanks to real pumpkin puree.
Perfect Pumpkin Cake with Maple Frosting
Light and fluffy pumpkin cake is layered with the flavors of fall in this easy pumpkin dessert. Filled with buttery frosting enriched with browned butter plus a touch of pure maple syrup.
Pumpkin Apple Muffins
Two autumn favorites come together in these easy pumpkin apple muffins! Soft and pillowy pumpkin muffins are filled with sweet apple chunks and cinnamon spice. This recipe instantly puts everyone in a fall mood!
Salted Honey Chewy Pumpkin Cookies
These chewy pumpkin cookies are just the best, with all their buttery, spicy deliciousness and whatnot. Just TRY to resist having a second or third. Perfect for a Thanksgiving or Halloween cookie platter!
Pumpkin Dump Cake
This pumpkin dump cake might just be one of my all-time favorite fall desserts. I always come back to this moist cake recipe that’s choc full of real pumpkin flavor, prepared with a boxed yellow cake mix and a crunchy, nutty graham cracker topping.
The Best Easy Pumpkin Bread
The perfect quick bread loaf to bake this fall! You’re going to love this classic pumpkin bread recipe as much as I do, I just know it. I can’t think of many people who can resist a soft and tender slice of this pumpkin-spiced loaf.
Easy Pumpkin Blondies
Serve these easy pumpkin blondies at all your fall gatherings and watch them vanish from the plate! This blondies recipe is packed with pumpkin flavor (not to mention, melty white chocolate chips!) and is super simple to make.
Pumpkin Scones
These flaky and moist pumpkin scones are exactly what I’ll be having with my morning coffee all season long. Drizzled with brown sugar icing and so buttery!
Easy Pumpkin Roll
Roll up all the scrumptious flavors of pumpkin and spice into an impressive yet easy dessert. This pumpkin roll is creamy, it’s tender, and just an all-around winner.
Easy Pumpkin Cinnamon Roll Cake
This breakfast dessert starts with a store-bought cake mix and ends with the most incredible pumpkin cinnamon roll cake. This easy cake recipe is a go-to treat for fall mornings, made from moist cake swirled with cinnamon and drizzled with glaze.
Pumpkin Molasses Cookies
If there was ever a recipe to make you feel like a frolic through your local pumpkin patch, this is it! These pumpkin molasses cookies are so soft, sweet, and tender, and taste just like they came from a bakery.
Pumpkin Cheesecake Recipe
Creamy cheesecake with tons of pumpkin flair! My pumpkin cheesecake recipe is the best for fall entertaining as it never fails to wow. The texture is divine and the flavors are a pumpkin lover’s dream come true.
Pumpkin Cream Cheese Muffins (Starbucks Copycat Recipe)
If you love those soft pumpkin cream cheese muffins from Starbucks, wait until you’ve tried this homemade version. This copycat recipe inspired by the classic coffee shop treat tastes a million times better when it’s fresh from the oven!
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Peanut Butter Cup Poke Cake
ha scritto per te admin 10 Agosto 2022, 13:53
This Peanut Butter Cup Poke Cake is the ultimate dessert mashup. Rich and decadent with classic peanut butter and chocolate flavor, it’s made for sharing. Make it for your next party or potluck.
This Peanut Butter Cup Poke Cake is simple enough for a beginner baker, but impressive enough for company. And what’s better? It bakes up in a 13×9 dish so it will serve a dozen or more hungry guests. If you’re making it for a smaller group, such as your immediate household, then leftovers keep well. In fact, this cake improves upon standing 24 hours.
What’s old is new again!
There’s nothing better than a creamed butter cake, if you ask me. In my search for a butter-based 13×9 chocolate cake, I found they were few and far between. Nearly every cookbook scoured and website visited used the same oil-based formula. While I know that will make a tender cake, it does not have the flavor or texture that butter cake has. My search ended with a family recipe from 1946. This old fashioned chocolate cake has the perfect texture that stands up to a heavy dose of chocolate syrup. It is moist and a wonderful base for just about any frosting or topping.
Set a timer for 5 minutes, then cream the butter and sugar together until fluffy. This is important, and will give the cake velvety texture.
Any unsweet cocoa will do.
Stir the dry ingredients together. I use and recommend unsweet dark cocoa powder for this recipe. However, you can use whatever unsweet cocoa powder you have on hand. The original recipe calls for standard unsweet cocoa, but the dark chocolate cocoa gives the cake a chocolaty boost!
Alternate the dry ingredients with whole milk (at room temperature). End with the flour mixture and beat together until just combined. Scrape down the bowl and fold together any pockets of flour that might be hiding out.
13×9 love.
Who doesn’t love the ease of a 13×9 casserole-style cake? Pour the billowy batter evenly into a greased 13×9 dish. Bake until puffed and well set. A toothpick tester inserted near the center of the cake should come out clean when done.
True to its name.
Use the handle end of a wooden spoon to poke holes in the cake, well spaced. I can’t brag enough about this cake’s texture for this specific technique. It holds up so well and soaks in all the syrup without becoming soggy.
Use about 1 cup of chocolate syrup to pour over this cake and into the holes. This makes for a very moist, rich, flavorful cake. I think I’m its biggest fan!
Fluffy peanut butter buttercream.
The frosting is little more than butter, creamy peanut butter, and confectioners’ sugar whipped to oblivion. Coarsely chop up some mini Reese’s cups and toss them on. Or you can use large Reese’s cups and chop them a little finer.
Drizzle a little more chocolate syrup over the frosting and Reese’s cups, and you’re good to go! When I say this is a crowd-pleaser, I absolutely mean it. Grown-ups and kids alike will love this!
Related recipe: Peanut Butter Cup Brownie Torte
This blog post is sponsored by Go Bold With Butter! View their other recipes right here.
Peanut Butter Cup Poke Cake
Heather Baird
This Peanut Butter Cup Poke Cake is the ultimate dessert mashup. Rich and decadent with classic peanut butter and chocolate flavor, it’s made for sharing. Make it for your next party or potluck. Butter gives this chocolate cake rich flavor and a velvety crumb. Cream the butter and sugar together for 5 minutes with a timer set. This will give the batter volume and the baked cake will have light, airy texture.
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Prep Time 15 minsCook Time 40 minsTotal Time 55 mins
Course DessertCuisine American
Servings 12
Equipment13×9 baking dishwooden spoon
Ingredients US CustomaryMetric Chocolate cake2/3 cup unsalted butter softened1 2/3 cups granulated sugar3 large eggs2 cups all-purpose flour2/3 cup unsweet dark cocoa powder1 1/4 teaspoons baking soda1 teaspoon fine grain salt1 1/3 cups whole milk at room temperature1 cup chocolate syrupWhipped peanut butter frosting and toppings1/2 cup unsalted butter softened1 1/4 cups creamy peanut butter2 cups confectioners’ sugarMilk or cream to thin20 whole mini peanut butter cups coarsely chopped1/4 cup chocolate syrup
Instructions Chocolate cakePreheat the oven to 350°F. Coat a 13×9 inch baking pan with flour-based baking spray (or grease and flour pan).In the bowl of an electric mixer fitted with the whip attachment, cream the butter and sugar together. Beat until light and fluffy on medium high speed (5 minutes with a timer set).Add the eggs one at a time. Beat well after each addition.In a separate mixing bowl, combine the flour, cocoa, baking soda, and salt. Whisk to combine. Add the dry mixture to the creamed mixture alternately with the milk. Begin and end with the flour. Beat until just combined and then fold in any remaining streaks of dry ingredients with a rubber spatula.Pour the batter into the prepared pan and smooth evenly. Bake for 35-40 minutes, or until a toothpick tester inserted near the center comes out clean. Cool for 10 minutes.Use the handle end of a wooden spoon to poke holes in the cake about 2 inches apart. Pour the chocolate syrup over the cake and into the holes. Let the cake cool completely.Whipped peanut butter frosting and toppingsIn the bowl of an electric mixer fitted with the whip attachment, combine the butter, peanut butter, and sugar. Cream together on medium-high speed until a thick consistent frosting is achieved. Add milk or cream 1 tablespoon at a time to thin the mixture to spreading consistency, if needed.Spoon the frosting on top of the cooled cake and spread evenly. Top with the chopped peanut butter cups. To finish, drizzle the chocolate syrup over the peanut butter cups and frosting.Store cake covered with plastic wrap at room temperature for up to 3 days.
NotesIf you’re in a big hurry, you can substitute a box of chocolate cake mix (or even yellow cake mix) for the homemade version, but the buttery flavor of this scratch made cake is unmatched. The texture is also perfect for standing up to a cup of syrup poured over it, whereas the boxed cake mix tends to fall apart when cut.
Reese’s peanut butter is sold in jars in the peanut butter section -feel free to pick up a jar for this cake if you wish! Otherwise any shelf stable creamy peanut butter will work.
For a salty-sweet version of this cake, toss on 1/4 cup of chopped roasted, salted peanuts along with the chopped peanut butter cups.
Use your favorite brand of chocolate syrup for this cake. Hershey’s syrup is widely available and usually with the drink mixes and near the ice cream toppings at the grocery store.

Keyword chocolate butter cake, chocolate cake, creamy peanut butter, peanut butter dessert, peanut butter lover cake, poke cake, reese’s cake, reese’s peanut butter, reese’s peanut butter cups, reese’s poke cake
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