Hot Chocolate Filled Cake with Hot Chocolate Frosting

December 31, 2012 By

white fluffy cake with hot chocolate frosting

Sometimes I have these really great ideas for baked goods and I dream about them and they sound so great in my head and I make them and they suck.

That’s what happened with this cake.  The actual cake turned out horribly dry and dense, but the frosting and filling are great and the photos turned out well so I decided to post it anyway.  However, I’m not going to post the cake recipe…just use your favorite fluffy white cake recipe or a box mix.

Do you have a good white cake recipe?  Because I clearly need a little help.

hot chocolate filled cake with hot chocolate frosting

marshmallow covered hot chocolate cake

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Hot Chocolate Filled Cake with Hot Chocolate Frosting
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Cake:
  • Use your favorite white cake recipe or white box mix cake mix (You will probably need two boxes of cake mix).
  • Filling:
  • 1 cup hot chocolate mix, light or dark
  • 1 tablespoon cocoa powder
  • ⅛ cup butter, cold
  • Frosting:
  • 1 cup unsalted butter (2 sticks), softened
  • 3½ cups powdered sugar
  • ½ cup hot chocolate mix
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 4 tablespoons heavy cream

Instructions
  1. Prepare the cake batter.
  2. Pour half the batter into the prepared pans, spreading all the way to the edges. (About 1⅓ cups cake batter)
  3. Make the filling by using a pastry cutter, a fork, or your hands to mix together the butter and the hot chocolate mix until crumbly.
  4. Sprinkle the filling evenly over the batter.
  5. Spread the remaining batter over the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake.
  6. Bake at 350 for about 45 minutes or until a toothpick comes out clean.
  7. While cooling, make the frosting. Beat the butter and hot chocolate mix until fluffy, about two minutes. Add in the vanilla and salt.
  8. Slowly start adding the powdered sugar in until completely fluffy. Now beat in the cream until combined.
  9. Once the cake is cool, frost it.

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hot chocolate filled cake with hot chocolate frosting and marshmallows

Filed Under: Butter, Buttercream, Cake, Cake Batter, Cake Mix, Chocolate, Chocolate Buttercream, Chocolate Frosting, Frosting, Marshmallows Tagged With: , , , , , , ,



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Brown Sugar Pound Cupcakes with Fluffy Chocolate Almond Buttercream Frosting

November 15, 2011 By

Sometimes, I wake up thinking how great it would be to wake up as Martha Stewart.

Then I remember that I don’t want to go to jail, so I just go browse her website and live the good part of Martha’s life. 
By baking her marvelous creations, like these amazing Brown-Sugar Pound Cupcakes.  I don’t care what anyone says, Martha is a homemaking genius, and if you don’t believe me, you should make these cupcakes.
I completely forgot I hadn’t posted these, but I made them for a Halloween party and they were a major hit.  The cupcakes were super moist and dense, and I added an airy, fluffy chocolate almond buttercream frosting that was to die for.  The hint of brown sugar in the pound cakes really set the whole cupcake off.  These are so awesome… try them.  

Brown Sugar Pound Cupcakes with Fluffy Chocolate Almond Buttercream Frosting
Ingredients:
Cupcake:
  • 3 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter, softened
  • 2 1/4 cups packed light-brown sugar
  • 4 large eggs, room temperature
  • 1 cup buttermilk
Frosting:

  • 1/2 cup butter, softened (you can use margarine but the flavor will not be the same)
  • 2 2/3 cups confectioners’ sugar , sifted
  • 1/3 cup half-and-half cream (can use unwhipped whipping cream in place of half and half) or 1/3 cup milk (can use unwhipped whipping cream in place of half and half)
  • 1/3 cup unsweetened cocoa powder , sifted
  • 1 tsp almond extract

Directions:

  1. Preheat oven to 350 degrees. Line muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
  2. Reduce speed to low. Mix in buttermilk. 
  3. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
  4. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
  5. When cool, make the frosting.
  6. Cream the butter in a small bowl.
  7. Blend in the cocoa powder, almond extract, confectioners sugar, alternately with the cream. 
  8. Beat with an electric mixer, until the desired texture is achieved.
  9. Frost cupcakes.

Filed Under: Brown Sugar, Brown Sugar Pound Cupcakes with Fluffy Chocolate Almond Buttercream Frosting, Buttercream, Chocolate Almond Buttercream Frosting, Chocolate Buttercream, Pound Cake, Pound Cake Cupcakes



Red Velvet Cupcakes- Made with love for Mikey and Jenni

August 15, 2011 By

I just want to say, for the umpteenth time, how proud I am to be a part of the blog world.


I don’t know if you’ve read Jennie’s post yet, but it brought tears to my eyes.  Go to her page to read what she wrote, because there’s no way I can recreate her heartfelt words.


TasteSpotting has dedicated a whole page to Jenni and Mikey. There are posts all over foodgawker dedicated to them.  Food blogs are posting peanut butter posts dedicated to them.  Last but not least, the words of love, encouragement, support, and prayers are overwhelming on her blog.  It’s so reassuring to know how people come together to help someone in their time of need.


Jenni, I know these aren’t peanut butter, but they’re for you.  And for Mikey.

Red Velvet Cupcakes
Carrot Top Mom

Ingredients:

  • 2 1/4 cups flour (I use all-purpose)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 1/4 cups sugar
  • 4 eggs
  • 1 cup greek yogurt
  • 1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)
  • 1 teaspoon red food coloring
  • 4 teaspoons Pure Vanilla Extract
  • Frosting

DIRECTIONS

  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in Greek yogurt, milk, food coloring and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
  3. Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely.
  4. Frost the cupcakes generously, and serve at room temperature!

Filed Under: Buttercream, Chocolate, Cupcakes, Frosting, Red Velvet, Red Velvet Cupcakes