I loved the white cake recipe from Add A Pinch so much that I knew her chocolate cake recipe would be pretty near perfect. I made minimal changes to the recipe, using coffee instead of espresso, adding chocolate chips and more vanilla, but it is a fantastic, not-too-sweet chocolate cake recipe. My older sister did little music decorations from white and dark chocolate to put on top for her piano recital.
Mini Chocolate Cupcakes
1 cup all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon instant coffee
1/2 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1/2 cup boiling water
Chocolate buttercream frosting
Preheat oven to 325 degrees. Grease mini muffin pans or line with paper liners.
Mix flour, sugar, cocoa, baking powder, baking soda, salt and coffee powder in the bowl of your mixer. Mix until combine
Add milk, oil, eggs and vanilla and mix on medium until well combined. Reduce speed and add boiling water. Mix on high for about 1 minute to add air. At this point, you can add chocolate chips or any other add ins.
Scoop batter into prepared pans no more than 3/4 way full. Bake for 10-ish minutes, or until toothpick comes out clean.
Cool completely before frosting.
This is a delicious cake made moist by coffee and a whipped cream, cream cheese frosting. I made cupcakes, but the original recipe is for a cake.
1 package white cake mix
1 cup strong brewed coffee, room temperature
4 egg whites
4 Heath candy bars (1.4 oz each) or equivalent Heath candy pieces
4 ounces cream cheese
2/3 cup sugar
1/3 cup chocolate syrup
2 teaspoons vanilla
2 cups heavy whipping cream
6 tablespoons strong brewed coffee
1 Heath candy bar (1.4 oz) or equivalent Heath candy pieces
Preheat oven to 350. Grease two 9 inch round baking pans.
In a mixing bowl, beat the cake mix, coffee and egg whites on low speed until moistened. beat on high for 2 minutes. Fold in chopped candy bars. Pour into prepared pans.
Bake at 30 degrees for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. When cool, split each cake into two horizontal layers.
For frosting, in a chilled mixing bowl, beat the cream cheese and sugar until smooth. Beat in the chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes.
Place one cake layer on a serving plate; drizzle with 2 T. coffee. Spread with 3/4 cup frosting. Repeat twice. Top with fourth cake layer. Frost top and sides of cake with remaining frosting.
Refrigerate overnight. Garnish with chopped candy bar. Store in fridge.
To make cupcakes:
Pour 1/4 cup of batter into each cupcake liner.
These are absolutely delicious and fairly easy. The combination of cake, cookie and cream cheese frosting is perfect, not to mention the easy way of making them look impressive. I use generic Oreos for inside the actual cupcake, but garnish with the name brand ones. Also makes adorable mini cupcakes (Ian thought that was funny because cupcakes are mini cakes, so mini cupcakes are mini, mini cakes…)
24 Oreo halves with cream filling attached
2 white cake mixes
1/2 cup oil
1 1/4 cups water
20 Oreo cookies , chopped in quarters
8 ounces cream cheese
6 tablespoons butter
1 tablespoon vanilla
4 cups powdered sugar
2 tablespoons heavy cream
Oreo cookie crumbs
24 whole Oreo cookies
Preheat oven to 350 degrees. Line muffin pans with paper liners. Drop half oreos (vertically halved) into pan, filling side up.
Mix cake mix according to directions. Stir in Oreo quarters. Divide evenly between muffin cups. Bake for 18-25 minutes or until done.
Blend cream cheese and frosting until smooth. Stir together heavy cream and vanilla. Alternate adding wet ingredients and powdered sugar to cream cheese mixture.
Pipe frosting onto cooled cupcakes. Garnish with Oreo crumbs and whole Oreos.