Oreo Cake Filling

1 (8oz) pkg cream cheese, softened
1/2 C sugar
2 C cool whip, thawed
12 Oreo's, coarsely crushed

Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in Cool Whip and crushed cookies. Use to fill chocolate cakes.

Chocolate Cookie Dough Cupcakes

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

INGREDIENTS:

COOKIE DOUGH FILLING:
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips

CUPCAKES:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract

COOKIE DOUGH FROSTING:
3/4 cup (1 1/2 sticks) salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 1/2 tablespoons milk
1 teaspoon vanilla extract

GARNISH:
additional mini chocolate chips
12 mini Chips Ahoy cookies

DIRECTIONS:

1. Prepare the cookie dough filling (see *Tips below): In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.

2. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible as pictured in the post. If you'd like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.

3. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.

4. Prepare the frosting: In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined.

5. Assemble: Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie.

TIPS:

*You don't necessarily have to melt the butter and refrigerate the dough before scooping. The melted butter just helps the sugar dissolve a bit more so you don't have that grainy texture in the cookie dough. It is necessary to freeze it though.

Source: RecipeGirl.com (cupcakes from this recipe, frosting adapted barely from T

Coconut Cream Cheese Icing

• 1/2 cup of butter (1 stick), room temperature
• 8 oz of Philly cream cheese (1 package), room temperature
• 1/2-1 cup of powdered sugar
• 1/4 cup of sweetened desiccated coconut

1 Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
2 Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.
3 Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top and serve.

German Chocolate Cupcakes

German Chocolate Cupcakes

Yield: 24 Cupcakes

Ingredients

Chocolate Cake:

1 box Devil’s Food Cake Mix

3 eggs

½ cup oil

1 teaspoon vanilla extract

¾ cup buttermilk

1 cup sour cream

German Chocolate Frosting:

1 cup evaporated milk

1 cup sugar

3 egg yolk, lightly beaten

1/2 cup butter

1 ½ teaspoon vanilla extract

1 ½ cup chopped pecans

1 ½ cup flaked coconut

Chocolate Buttercream:

4 ounces cream cheese

½ cup butter

2/3 cup unsweetened cocoa

3 cups powdered sugar

2 teaspoons vanilla extract

1 tablespoon milk or cream (if needed)

Directions

1. Preheat oven to 350 degrees and line two muffin tins with 20-24 cupcake liners.

2. In a large bowl, gently combine oil, eggs and vanilla extract.

3. Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined.

4. Add Buttermilk and stir until combined.

5. Add another third of the cake mix (again, sifting for easy stirring).

6. Add sour cream, then final third of cake mix.

7. Fill cupcake liners ¾ full and bake for 18-22 minutes or until an inserted knife comes out clean.

8. German Chocolate Frosting: On medium heat in a sauce pan, constantly stir evaporated milk, sugar, egg yolks and butter until thickened. (Basically, until it boils and it will take approximately 15 minutes.) Stir in vanilla extract, pecans and coconut. Let cool.

9. Chocolate Buttercream: Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk. If it is too thin, add powdered sugar. Or if it is not dark enough, add more cocoa.

10. Pipe Chocolate Buttercream around the edge of the cupcakes tocreate a barrier, and scoop a small amount of cooled German Chocolate Frosting into the center.

Copyright © YourCupofCake

Rich French Chocolate Mousse

Chocolate Mousse: Yields 2 Qts
Semi Sweet Baking Chocolate 1lb (454g)
Hot Water 1/2 c (4fl oz)
Dark Rum (I use Meyers) 1 Tablespoon
***If you do not want to use Rum leave it out and add 1Tablespoon more of hot water
Egg Whites 5 (150g)
Sugar 2Tablespoon (25g)
Cream Of Tartar 1/4teaspoon
Heavy Cream 2c (16 fl oz)

Mix Method:
First melt the chocolate in a large bowl.
Add the hot water to the melted chocolate all at once, very quickly while whisking vigorously to incorporate well.
Add the optional rum.
In a small bowl rub the cream of tartar through the granulated sugar to combine well.
In a clean mixing bowl with the whisk attachment whip the egg whites until foamy and then sprinkle in the sugar/cream of tartar very slowly.
Do not dump all the sugar at once or you will deflate your egg whites and they will not whip as full.
Continue whipping until you reach medium-firm peaks but not overwhipped to the point of “styrofoam”. The cream of tartar will help ensure you do not overwhip the whites.
In a separate mixer bowl, whip the heavy cream to make whipped cream to medium-firm peakes. Again be sure not to overwhip you cream.
Take a small portion of the egg whites and fold them into the chocolate mixture to lighten the mixture. Use a whisk to fold in the remainder of the whites and aerate the mixture.
Next do the same thing with a small amount of the whipped cream, lightening and aerating the mixture by whisking it through. Gently fold in the remainder of the whipped cream. Some small streaks of chocolate or whipped cream may remain. Tightly cover your bowl and refrigerate overnight.
Refrigerate until firm and use to fill cakes, or pastries or simply for serving in a bowl.
Be sure to refrigerate any pastry with Chocolate Mousse as it is highly perishable.
Store in the refrigerator for up to 1 week.

Mocha Buttercream

http://www.woodlandbakeryblog.com/best-mocha-buttercream/

Peanut Butter Buttercream

Fresh Large Egg Whites 180g (6 Large)
White Sugar 150g (2/3cup)
Confectioners Sugar 240g (2cup)
Solid Vegetable Shortening 150g (2/3cup)
Peanut Butter 384g (1 1/2 cup)
Vanilla Extract 1 Tablespoon

• Over a double boiler in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are no longer gritty to the touch.
• Pour this mixture into the metal bowl of your Kitchen Aid Mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color. The peaks should be as firm as firm can be.
• In the meantime you can sift your confectioners sugar, and once you have achieved STIFF peaks meringue, add the confectioners sugar all at once with the mixer on very low speed.
• Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all mixed in.
• Be sure your peanut butter and shortening are at room temperature and they are the same consistency. Add it in about 2-3 quick additions
• Turn the speed up to high and let it mix smooth. Add the vanilla extract at the end.
  ***THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer

Stabilized Whipped Cream

Stabilizer:
Plain Powdered Gelatin 28g (4 packets 1/4 oz each)
Cold Water 1 c (8 fl oz)
Boiling Water 1 c ( 8 fl oz)
Method:
Bloom the gelatin in the cold water. Let stand about 5 minutes.
Add the boiled water to the gelatin mixture and stir to dissolve. Use immediately in quantities specified in the recipe, or store the entire amount in a clean plastic container with a lid in the refrigerator for up to 3 weeks. Use as needed by melting desired amount in the microwave slowly.


Whipped Cream Recipe:
2 cups Heavy Cream
1/4 cup Confectioners Sugar (or to taste if you like sweeter or less sugar)
Method:
In a small microwaveable bowl add 1 Tablespoon of the gelatin stabilizer and microwave on medium power for just 10 seconds at a time until it melts.  DO NOT BOIL.
In another separate bowl add 1/4 c of the heavy cream from the above recipe for whipped cream.  Microwave this until it is hot to the touch, then add it to the gelatin mixture.
Reserve.
Next pour the heavy cream into the bowl of the Kitchen Aid mixer with the whip attachment and whip on high speed.
As the cream begins to get frothy and gain volume you can add the confectioners sugar. Continue whipping until you achieve desired peaks necessary for your specific application. Just before you have reached your desired peaks consistency, pour in the warm cream/gelatin mixture and whip a few seconds longer.
Soft- Medium – Firm peaks are the 3 stages of whipping cream.
Always refrigerate any cake or dessert that is made with whipped cream as it is highly perishable.
It is not a great idea to store whipped cream for more than a day, it will lose its volume that we worked so hard to achieve. But if you MUST, 3 days maximum and you WILL have to re whip again, so in my opinion, what’s the point? You should really just do it ala minute.

Fudge Icing

Fudge Icing
yield 3 cups
Real Semi Sweet or Bittersweet Baking Chocolate 4 cups (680g)
*since baking chocolate comes in many forms and we are not talking about chocolate chips for baking cookies, in is wise to WEIGH your ingredients in every recipe of course, but here particularly because the volume measure in a USA Cup will give different results if your chocolate is in callets, chopped from a block, grated, or in some other form.
Water HOT 1/2c (4 fl oz) ( 120ml)
Butter 1 cup (2 sticks) (226g)
Confectioners Sugar 1/2 c (63g)
Light Corn Syrup 1/4 cup (80g) (60ml)

First, melt the chocolate either in the microwave or in a double boiler, which ever you prefer.
Transfer it to a mixing bowl, preferably a Kitchen Aid with the paddle attachment.
Add the hot water all at once and mix until well combined.
It will now be that muddy mess that I explained above, but do not be alarmed as I was, now we can say, “I meant to do that!”
Add the softened butter and mix well.
Next add the confectioners sugar and mix well.
Add the corn syrup last (Yes this is a necessary ingredient here, it will give elasticity to the icing for spreadability and prevent crystallization)
Use immediately to ice brownies or cakes, or let it stand at room temperature for several hours and it will begin to thicken up for piping.
If it becomes too thick, place the entire recipe back in the mixer and on low speed paddle it out while adding warm water 1 Tablespoon at a time until it is back to your desired consistency.
Store the bulk recipe in the fridge for up to 2 weeks in a clean airtight container, but you will have to bring back to room temperature before using and then follow the above instructions for thinning out again.
Fudge icing on cakes and brownies will go stale way faster than they will go “bad”. You can store cakes and pastries with fudge icing at room temperature for 1 week

Swiss Meringue Buttercream

Yield: Enough to frost 24 cupcakes

Ingredients:

4 oz egg whites (3-4 large egg whites or about 1/2 cups)
1 cup granulated sugar
1 lb unsalted butter, room temperature
2 tsp lemon extract, almond extract, orange extract, or vanilla extract

Directions:

Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)

On your mixer, remove the whip and attach the paddle. Add half the butter into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.

Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.
Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.
Storage: Store the icing in an airtight container and freeze for up to 3 months.

Strawberry Swiss Meringue Buttercream

from Servingfromhome.com


1 1/2 cups fresh strawberries, rinsed and hulled
4 large egg whites
1 1/4 cups REGULAR sugar
1 cup unsalted butter (the recipe calls for 1 1/2 cups, but I decreased it, and it’s SUPER nice)

Place the strawberries in a food processor or blender.  Puree until completely smooth.  (You want about 3/4 cup of puree.) Combine the egg whites and sugar in a double boiler set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!)  Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.

Fill a pastry bag fitted with a decorative tip with the frosting.  (I used a Wilton 1M.) Frost cooled cupcakes as desired, and garnish with fresh berries or berry slices – if you can wait that long to eat them!

Vanilla Creme Filling

Creme Filling:
1 stick butter (1/2 C)
1/2 cup shortening, such as Crisco
4 cups powdered sugar
1/8 teaspoon salt
1/4 cup whole milk
1 1/2 teaspoons vanilla extract

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/heavenly-creme-filled-cupcakes-recipe.html?oc=linkback

Cookies & Cream Cupcakes

• 1 and 2/3 cups (210g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted
• 2 egg whites
• 1/4 cup (60g) vanilla greek yogurt (or plain; or regular yogurt; or even sour cream)
• 3/4 cup (180ml) milk (cow's milk, soy milk, or almond milk)
• 2 teaspoons vanilla extract
• 1 and 1/2 cups chopped Oreo pieces (about 14-15 Oreos)

Milk Chocolate Frosting

• 1 cup (230g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) powdered sugar
• 1/2 cup (64g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 3 Tablespoons (45ml) heavy cream*
• 4-5 crumbled Oreos, optional

Directions:

1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
2. To make the cupcakes: In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside. In a medium microwave-safe bowl, melt the butter. Whisk in the granulated sugar. Mixture will be thick. Vigorously whisk in the egg whites, yogurt, milk, and vanilla until combined and uniform in texture. Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the Oreos.
3. Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
4. To make the frosting: On medium speed, cream butter for 3-4 minutes in a stand mixer with the paddle attachment. This creates a creamy base for the frosting. Turn speed to LOW and slowly pour in the dry ingredients. Be careful so that the dry ingredients do not blow everywhere. Mix until sugar/cocoa are absorbed by the butter. Turn up mixer to medium speed and add the vanilla and salt. Slowly add the cream and beat for about 2 minutes or until the frosting reaches a desired thickness. Add the last 1/2 cup of powdered sugar if needed to increase frosting thickness (I did not need it). Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.
5. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

*I strongly urge readers to use heavy cream.  You may use milk or half-and-half, but heavy cream will give the frosting a thicker texture.  I recommend it.

White Chocolate Icing

Yield about 3 cups

1 C. unsalted butter, softened
2 ½ C. powdered sugar (or more, depending on desired consistency)
Pinch of salt
6 oz. good quality white chocolate, chopped (NOT white chocolate chips or candy melts!)
¼ C. heavy whipping cream
¼ tsp. vanilla extract

1. Put the chopped white chocolate into a small bowl. Heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.
2. Once white chocolate has cooled, sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.
3. Measure the whipping cream into a cup, and stir in the vanilla extract.
4. With the mixer running on low speed, gradually pour the cream mixture the bowl.
5. Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) white chocolate until incorporated.
6. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
7. Makes about 4 cups of frosting.

This makes a medium consistency frosting, which is very spreadable and creamy.

• For a stiff decorator frosting: add more powdered sugar, ½ cup at a time, until desired consistency (about another cup or so.)
• For a thinner consistency to fill cupcakes or sandwich cookies, add about ½ cup less powdered sugar.

Milk Chocolate Icing

1 C. unsalted butter, softened (*see note at bottom)
2 ½ C. powdered sugar (or more, depending on desired consistency)
4 Hershey’s Milk Chocolate candy bars (1.55 oz. each), chopped (Do NOT use chocolate chips!)
¼ C. heavy whipping cream
½ tsp. vanilla extract

1. Put the chopped milk chocolate bars into a small bowl.  Heat the chocolate in 30 second increments in the microwave set to 60% power.  Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth.  Set aside and allow to completely cool.
2. Once the milk chocolate has cooled, sift the powdered sugar over the butter, in a large bowl.  Cream the butter and sugar together until light and fluffy, scraping the sides of the bowl as needed.
3. Measure the whipping cream into a cup, and stir in the vanilla extract into the cream.
4. With the mixer running on low speed, gradually pour the cream mixture the bowl.
5. Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) milk chocolate until incorporated.
6. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
7. Makes about 2 ½ cups of frosting.

• This makes a medium consistency frosting, which is very spreadable and creamy.
• For a stiff decorator frosting: add more powdered sugar, ½ cup at a time, until desired consistency (about another cup or so.)
• For a thinner consistency to fill cupcakes or sandwich cookies, add about ½ cup less powdered sugar.

NOTE: I used salted butter, and also did 1.5 sticks, (3/4C) instead of 1C, I thought 1 seemed like too much compared to the icing sugar. This is a wonderfully light fluffy icing. For a slightly "more" chocolate flavour use 2 more Hershey bars. As it is, its a delicious airy icing, with a light milk chocolate flavour. Reminds me of a mousse, and would be excellent to fill cupcakes.

Cream Cheese Icing

1 C unsalted butter, softened
2 pkg (8oz ea) cream cheese, softened
8 C icing sugar (about 2lbs)
1 T milk

In large bowl, beat butter and cream cheese with electric mixer until light and fluffy. Gradually add confectioners' sugar and milk. Beat on high until smooth (30 - 60 seconds). If icing seems too thin, add confectioners' sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time until icing reaches desired consistency.

Cookie Icing

1 C icing sugar
2 t milk
2 t light corn syrup

Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts or light corn syrup until desired consistency is reached).

Pumpkin Snickerdoodle Cupcakes

Ingredients:

1 box yellow or white cake mix (OR Duncan Hines Spice Cake mix, and omit spices)

1 T pumpkin pie spice (omit if using Spice mix)
1 t cinnamon (omit if using Spice mix)
15 oz pumpkin puree
3 eggs
1/2 C applesauce OR oil
1/3 C milk
2 t vanilla extract
4 T butter, melted
1/4 C white sugar
1 T cinnamon

1. Preheat oven to 350 degrees, line muffin pan with cupcake papers

2. Combine pumpkin puree, eggs, applesauce (or oil), milk and vanilla extract
3. Stir in cake mix and spices, and beat on medium speed until well blended
4. Fill cupcake liners to 3/4 full and bake for about 16 minutes, or until done
5. Once cooled, melt butter, mix up sugar and cinnamon
6. Using a pastry brush, brush butter onto tops of cupcakes, and then “roll” the top in cinnamon sugar

Cinnamon Sugar Cream Cheese Icing
1/2 C butter, softened to room temp

8 oz cream cheese, softened to room temp

1 1/2 t cinnamon

2 t vanilla extract

3 1/2 – 4 1/2 C powdered sugar

 

Beat butter and cream cheese. Add cinnamon & vanilla extract and slowly add in powdered sugar until desired consistency is reached. If too thick, add a touch of milk.

Pipe onto cooled cupcakes and sprinkle leftover cinnamon sugar on top. Enjoy!

Fluffy Pudding Frosting

1 1/2 cup milk
1 pkg instant pudding mix
1 pkg dream whip

Measure milk into bowl.  Add pudding mix and dream whip packages.
Beat slowly to mix and then beat until it forms soft peaks (about 5
min.) Makes enough to frost a layer cake.

Glossy Icing

2  egg whites stiffly beaten
1/4 cup white sugar
3/4 cup corn syrup
1 teaspoon vanilla
1 dash salt

Beat egg whites until stiff.  Add sugar.  Beat until glossy.  Add
rest of ingredients.  Beat until icing stands in peaks.

My mother made this with frequency - it is like eating a little piece of heaven!