Mint Chocolate Chip Cake

February 23, 2025

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My favorite ice cream flavor has always been a toss-up between Mint Chocolate Chip and Rocky Road. After much deliberation, I’ve decided—why choose just one? From now on, I officially have two number-one flavors!

So, for my birthday, I baked myself this luscious and refreshing Mint Chocolate Chip Cake. Not only does it capture the flavors of one of my favorite ice creams, but it’s also the perfect dessert to celebrate the upcoming St. Patrick’s Day holiday!

Close up shot of Mint Chocolate Chip Cake on green cake stand. — Nikon D850 ISO 400 40mm f/3.5 1/160 Artificial Light

Mint Chocolate Chip Cake Ingredients

All-purpose flour: is very versatile for baking and is great for things that require a little extra structure.
Baking soda: is a leavener and works with acidic ingredients like sour cream to produce carbon dioxide.
Baking powder: is a mixture of cornstarch and baking soda. Baking powder reacts twice, when it comes into contact with liquid and when it comes into contact with heat, creating bubbles in the batter that help give the cake its structure.
Salt: helps bring out the flavor.
Unsweetened chocolate: is the traditional choice for recipes that produce a bold chocolate flavor.
Dutch-processed cocoa powder: is less acidic than natural cocoa powder and enhances browning.
Instant espresso powder: intensifies the chocolate flavor.
Unsalted butter: is a fat that is rich in flavor and helps determine the texture of the cake.
Light brown sugar: helps bring out the chocolate flavor in the cake.
Eggs: bind thicken and emulsifies. I always use large eggs for consistency sake.
Sour cream: is an acidic ingredient that works with the baking soda to leaven the cake. Sour cream also helps produce a tender cake. Buttermilk and yogurt can be substituted for sour cream in most cakes.
Vanilla extract: helps bring out the flavors of the cake.
Mint extract: gives the cake its mint flavor.

Overhead shot of Mint Chocolate Chip Cake batter. — Nikon D850 ISO 400 50mm f/3.5 1/160 Artificial Light

Mint Chocolate Chip Frosting

This Mint Chocolate Chip Frosting is a game-changer, taking indulgence to the next level with real mint chocolate chip ice cream as a key ingredient. Instead of just mimicking the flavor, this frosting delivers the real deal—creamy, cool, and packed with bits of chocolate throughout. And the best part? When served chilled, it tastes just like a scoop of mint chocolate chip ice cream melting over a rich, decadent chocolate cake.

Note: My favorite ice cream brand has no green coloring in its ice cream so I added a few drops of AmeriColor's Leaf Green gel food color to my frosting. Depending on which brand of ice cream you use, you may not need to add food coloring.

Overhead shot of Mint Chocolate Chip Cake frosting. — Nikon D850 ISO 400 50mm f/5.6 1/160 Artificial Light

Layer Cake Assembly

Center cake layer on an 8-inch round cake board and set it on a cake turntable with a nonslip mat under it. Spread about 3/4 cup frosting on top in an even layer with an offset cake spatula, smoothing the frosting out to the edges of the cake.

Place the second cake layer on top and spread another 3/4 cup frosting on top in an even layer, smoothing it out to meet the edges of the cake. Place the last cake layer on top, bottom side up.

Crumb Coat

Apply a thin coat of frosting over the top and sides of the cake, creating a crumb coat. Chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes.

Close up of slice of Mint Chocolate Chip Cake on plate. — Nikon D850 ISO 400 40mm f/3.5 1/125 Artificial Light

Cake Preparation and Storage

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap and stored in an air tight container, stored in the refrigerator.
Frosting is best made the day of assembly.
Assembled cake can be stored in the refrigerator in an air tight container for up to 3 days. Bring to room temperature before serving, or serve slightly chilled for an ice cream-with-cake experience.

Mint Chocolate Chip Cake slice on its side on plate. — Nikon D850 ISO 400 40mm f/3.5 1/125 Artificial Light

Baking and Cake Decorating Tools

Mint Chocolate Chip Cake sliced on its side on a plate. — Nikon D850 ISO 400 50mm f/3.5 1/125 Artificial Light

Expert Tips for Success

Check the cake after 15 minutes of baking and rotate the pans. This helps you gauge how much more time it needs to bake. Checking early also helps prevent over baking by keeping you aware of its progress.
Let the cake layers cool in the cake pans for 10 minutes before inverting on to cooling racks to cool completely.
After the cakes have cooled, wrap them in plastic wrap and store them in an air tight container. Cool cake layers are easier to assemble and decorate than room temperature ones.
I like to measure out my filling with measuring cups so that the filling layers are as even as possible.
Don't skip the crumb coat. It gives the cake a stable foundation to decorate on.
Once the cake is completely frosted I place it in the freezer to chill. This way my chocolate drip won't melt the frosting.
Chocolate drip should still be pourable but not hot, or it will melt the frosting. A well chilled cake will help with the chocolate drip application.
Before adding decorations to the top of the cake, the chocolate drip must be set first. I like to chill the cake in the refrigerator for about an hour before applying the finishing touches.

Sliced Mint Chocolate Chip Cake on its side with a fork. — Nikon D850 ISO 400 40mm f/3.5 1/125 Artificial Light

Cake Baking Schedule

Day 1: Bake cake layers.
Day 2: Prepare frosting, assemble and serve.

Sliced Mint Chocolate Chip Cake with fork standing on top. — Nikon D850 ISO 400 40mm f3.5 1/125 Artificial Light

Let's Connect

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Close up shot of Mint Chocolate Chip Cake Layers — Nikon D850 ISO 400 40mm f /3.5 1/125 Artificial Light

Chocolate Mint Cookie Layer Cake on green cake pedestal. — Chocolate Mint Cookie Layer Cake

Close up three quarter angle shot of Mint Chocolate Chip Cookie Cake on green cake pedestal. — Mint Chocolate Chip Cookie Cake

Mint Chocolate Chip Cake

Name: Mint Chocolate Chip Cake
Prep time: 1 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 24
Cuisine: American
Ingredients: 3 8-inch round cake pans; Non stick baking spray; Stand mixer; 8-inch round cake board; Cake turntable; Small offset cake spatula; 8-inch round acrylic disc; Parchment paper; Cake scraper; Piping bag; Ateco piping tip #808; 1 ½ cups (7 ½ ounces) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon table salt; 1 ¼ cups boiling water; 4 ounces unsweetened chocolate, chopped; ½ cup (1 ½ ounces) cocoa Dutch processed cocoa powder; 1 teaspoon instant espresso powder or instant coffee powder; 10 tablespoons unsalted butter, at room temperature, about 65-67 degrees); 1 ½ cups (10 ½ ounces) packed light brown sugar; 3 large eggs, at room temperature; ½ cup sour cream; ½ teaspoon vanilla extract; ½ teaspoon mint extract; 2 cups unsalted butter, at room temperature; 1/2 cup shortening; Pinch of salt; 1 cup heavy cream; 1 teaspoon mint extract

Yield: 24

Prep Time: 1 hour

Cook Time: 25 minutes

Additional Time: 1 hour

Total Time: 2 hours 25 minutes

Ingredients

SPECIAL TOOLS

3 8-inch round cake pans
Non stick baking spray
Stand mixer
8-inch round cake board
Cake turntable
Small offset cake spatula
8-inch round acrylic disc
Parchment paper
Cake scraper
Piping bag
Ateco piping tip #808

DARK CHOCOLATE CAKE

1 ½ cups (7 ½ ounces) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon table salt
1 ¼ cups boiling water
4 ounces unsweetened chocolate, chopped
½ cup (1 ½ ounces) cocoa Dutch processed cocoa powder
1 teaspoon instant espresso powder or instant coffee powder
10 tablespoons unsalted butter, at room temperature, about 65-67 degrees)
1 ½ cups (10 ½ ounces) packed light brown sugar
3 large eggs, at room temperature
½ cup sour cream
½ teaspoon vanilla extract
½ teaspoon mint extract

MINT CHOCOLATE CHIP ICE CREAM FROSTING

2 cups unsalted butter, at room temperature
1/2 cup shortening
Pinch of salt
1 cup heavy cream
1 teaspoon mint extract
1 cup melted mint chocolate chip ice cream
6 1/2 cups (26 ounces) powdered sugar, sifted Green food coloring, optional
2 ounces bittersweet chocolate, chopped

DARK CHOCOLATE DRIP

6 ounces semi sweet chocolate, chopped
¾ cup heavy cream
2 tablespoons unsalted butter, cut into 4 cubes

Instructions

MINT CHOCOLATE CAKE

Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with non stick baking spray and set aside.
In a large bowl, whisk together the flour, baking soda, baking powder and salt. In another bowl whisk boiling water, chocolate, cocoa powder, and espresso powder until smooth and combined.
In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium-low and add in eggs one at a time, beating until just combined after each addition. Add in the sour cream, vanilla and mint extract until combined.
Reduce the speed to low, and add the flour mixture in 3 additions, alternating with the chocolate mixture in 2 additions. Scrape down the sides of the bowl as needed and give the batter a final stir by hand.
Divide the cake batter evenly among the prepared pans and smooth out the batter with a small offset spatula and tap pan gently on the counter to settle the batter. Bake for 18 to 22 minutes, (rotating pans halfway through baking) or until a toothpick inserted in the center comes out with a few moist crumbs attached.
Let cakes cool in their pans for 10 minutes, then invert the cakes from their pans onto a cooling rack to cool completely (about 2 hours).

MINT CHOCOLATE CHIP ICE CREAM FROSTING

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening and salt on medium speed until light and creamy, about 8 minutes. Add the mint extract, heavy cream, melted ice cream and powdered sugar.
Reduce the speed to the lowest setting and beat for 1 minute. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes. Reduce the mixer speed to low and add a few drops of green gel food color (if using), and add the chopped chocolate. Mix until combined.

ASSEMBLE

Center one cake layer on a 8-inch round cake board and set on a cake turntable with a nonslip mat. Spread about 3/4 cup frosting on top in an even layer, smoothing out to the edge of the cake with a small offset cake spatula. Place a second cake layer on top and spread another 3/4 cup frosting on top in an even layer. Place the last cake layer on top (bottom side up).

CRUMB COAT

Apply a thin coat for frosting over the top and sides of the cake creating a crumb coat. Chill the cake in the freezer for 15 minutes or the refrigerator for 30 minutes.

DECORATING

Line an 8-inch round acrylic disc with parchment paper attached with a small amount of frosting. Apply a generous amount the frosting to the top of the chilled cake and spread out with an offset cake spatula in a smooth and even layer. Place the lined acrylic disc on top of the cake (parchment side down) making sure the disc lines up with the bottom cake board. Apply more frosting to the sides of the cake until the top disc and bottom cake board are completely covered in frosting.
With a cake scraper, gently touching the bottom cake board and top acrylic disc and slowly rotate the turntable until the frosting is smooth. Fill in any gaps with more frosting and continue to rotate the turntable until smooth. Chill the cake in the freezer for 15 minutes, or the refrigerator for 30 minutes before removing the top acrylic disc.
Insert a small offset cake spatula under the acrylic disc (but over the parchment paper) and gently rotate the turntable until the disc releases. Peel off the parchment paper. Smooth and fill in any gaps with more ganache if needed. Chill the cake in the freezer or refrigerator while you prepare the Chocolate Drip.

CHOCOLATE DRIP

Place chopped chocolate in a heat proof bowl. In a small saucepan, bring the cream to a simmer over medium heat. Pour the hot cream over the chocolate and stir until melted. Let cool for 15 to 20 minutes before using.
Do a test drip on the back of the cake to be sure the chocolate drip is the right consistency. It should be liquid but not hot. Spoon drips to the side of the cake. Apply more chocolate to the center of the cake and smooth with an offset spatula until the chocolate meets the chocolate drips on the side. Once the cake is covered in chocolate drips chill the cake in the freezer or refrigerator until the chocolate drips are set, before adding decoration to the top of the cake.
Alternatively, you can pour the chocolate drip on top of the cake and spread out with an offset cake spatula. That is the method I used for this Mint Chocolate Chip Cake.

DECORATING

Fit a piping bag with Ateco piping tip #808 and fill with remaining frosting. Pipe dollops for frosting around the top edge of the cake. Transfer cake to a cake pedestal and serve.

Notes

Cake layer can be made up to 3 days in advance, wrapped in plastic wrap and stored in an air tight container, stored in the refrigerator.

Frosting is best made the day of assembly.

Assembled cake can be stored in the refrigerator in an air tight container for up to 3 days. Bring to room temperature before serving, or serve slightly chilled for an ice cream-with-cake experience.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 507Total Fat: 43gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 121mgSodium: 168mgCarbohydrates: 28gFiber: 2gSugar: 16gProtein: 5g

*Nutrition information is an estimate and will vary.*

Protein Coconut Cupcakes

February 11, 2025

As an Amazon Associate, I earn from qualifying purchases.

If you're looking for a sweet treat that won’t derail your healthy eating goals, these Protein Coconut Cupcakes are just what you need! Light, fluffy, and packed with tropical coconut flavor, these cupcakes are made with protein powder to give you a delicious boost of nutrition.

Wide open shot at three quarter angle of Protein Coconut Cupcakes. — Nikon D850 ISO 200 40mm f/3.0 1/200

Why You'll Love This Recipe

High in protein
Packed with coconut flavor
Easy to make with simple ingredients
Perfect for meal prep, post workout snack or a healthy alternative for your sweet tooth

Three quarter angle of Protein Coconut Cupcakes. — Nikon D850 ISO 200 40mm f/2.8 1/250

Protein Coconut Cupcake Ingredients

Oat flour: is rich in fiber and protein, making it the perfect baking flour for this recipe.
Vanilla whey protein powder: adds a protein boost to support muscle recovery. Try different flavors to change up the taste!
Baking soda: helps the cupcakes rise and maintain their structure. It needs an acidic ingredient like yogurt to activate. Once activated, bake the batter right away for the best results.
Salt: not only enhances flavor, but also helps with structure, texture and color.
Brown sugar: adds flavor but also moisture.
Unsweetened applesauce: adds a delicate flavor and moisture.
Greek yogurt: a healthier alternative to using butter or oil, but also adds moistness and gives a slightly tangy flavor. Yogurt also acts as a leavening agent for the baking soda as mentioned above.
Egg whites: reduces the fat and helps bind all the ingredients together.
Whole milk: lubricates all the ingredients and binds them together. Also helps moisture and helps keep the cupcakes shelf life.
Coconut extract: adds flavor.

Overhead shot of dry and wet ingredients of Protein Coconut Cupcakes. — Nikon D850 ISO 200 50mm f/2.0 1/500

Overhead shot of Protein Coconut Cupcakes ingredients combined. — Nikon D850 ISO 200 50mm f/2.0 1/500

Cream Cheese Frosting Ingredient Tips

Reduced-fat cream cheese: Cut into small pieces and let it come to room temperature before using. Mix by hand with a rubber spatula to prevent the frosting from becoming too runny.
Vanilla extract: don't forget the vanilla extract!
Powdered sugar: Sift the powdered sugar for a super smooth frosting.

Overhead shot of frosting for Protein Coconut Cupcakes. — Nikon D850 ISO 200 50mm f/2.5 1/500

How To Toast Coconut

Adjust an oven rack to the middle position. Heat your oven to 350 degrees. Spread coconut evenly on a baking sheet and bake until golden brown about 5 to10 minutes, stirring half way through. Remove coconut from oven and set aside to cool.

Overhead shot of coconut for Protein Coconut Cupcakes. — Nikon D850 ISO 200 50mm f/2.5 1/500

Overhead shot of toasted coconut for Protein Coconut Cupcakes. — Nikon D850 ISO 200 50mm f/2.5 1/500

Baking and Decorating Tools

Rimmed baking sheet
2 12-cup cupcake pans
24 cupcake liners
3 tablespoon sized spring loaded ice cream scoop

Close up shot of Protein Coconut Cupcakes on cake stand. — Nikon D850 ISO 200 40mm f/3.0 1/250

Tips for Success

Use a 3-tablespoon spring-loaded ice cream scoop to evenly divide the cake batter into the cupcake pans for consistent sizing.
Don't over mix the cake batter or frosting. Mix both by hand for best results.
Rotate the pans just before they are finished baking.

Wide open shot of Protein Coconut Cupcakes. — Nikon D850 ISO 200 40mm f/3.0 1/200

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Three quarter angle of Protein Coconut Cupcakes with a bite. — Nikon D850 ISO 200 40mm f/3.0 1/200

Suggested Recipes

Protein Coconut Cupcakes

Yield: 24

Prep Time: 30 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 1 hour

If you're looking for a sweet treat that won’t derail your healthy eating goals, these Protein Coconut Cupcakes are just what you need! Light, fluffy, and packed with tropical coconut flavor, these cupcakes are made with protein powder to give you a delicious boost of nutrition.

Ingredients

BAKING TOOLS

Rimmed baking sheet
2 12-cup cupcake pans
24 cupcake liners
3 tablespoon sized spring loaded ice cream scoop

COCONUT

1/2 cup organic unsweetened coconut flakes

CUPCAKES

1 1/2 cups oat flour
2 scoops vanilla whey protein
1 teaspoon baking soda
½ teaspoon table salt
1 cup organic brown sugar
1/2 cup organic unsweetened applesauce
1/2 cup plain Greek yogurt
2 egg whites
1 cup whole milk
2 teaspoons coconut extract

FROSTING

12 ounces reduced fat cream cheese, diced and softened
1 teaspoon vanilla extract
1 ½ cups powdered sugar, sifted

Instructions

COCONUT

Adjust an oven rack to the middle position. Heat your oven to 350 degrees. Spread coconut evenly on a baking sheet and bake until golden brown about 5 to10 minutes, stirring half way through. Remove coconut from oven and set aside to cool.

CUPCAKE

Line 2 12-cup muffins tins with cupcake liners or spray with nonstick spray. In a large bowl whisk together oat flour, protein powder, baking soda and salt. In a medium-sized bowl whisk together brown sugar, applesauce, yogurt, egg whites, milk and coconut extract. Add the wet ingredients to the dry ingredients and whisk to combine. Using a 3 tablespoon-sized ice cream scoop, measure out cake batter into prepared cupcake pans. Bake cupcakes on middle rack for 15 to 20 minutes. Cool cupcakes in pan for 10 minutes then invert on a rack to cool completely.

FROSTING

In a large bowl, gently mix the cream cheese and vanilla together by hand with a rubber spatula. Do not use an electric mixer this will turn your frosting into soup. Add powdered sugar and combine until smooth. I it will look like it won’t want to combine but it will, just keep mixing! Cover the bowl with plastic wrap and let frosting chill in the refrigerator for 1 hour until spreadable.
Once cupcakes have cooled and the frosting is ready, pipe or spread frosting on top of cupcakes and garnish with toasted coconut.

Notes

STORAGE: Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 6gSaturated Fat: 3gCholesterol: 15mgSodium: 210mgCarbohydrates: 45gFiber: 3gSugar: 29gProtein: 10g

*Nutrition information is an estimate and will vary.*

Cinnamon Swirl Protein Bread

January 15, 2025

As an Amazon Associate, I earn from qualifying purchases.

I first published this Cinnamon Swirl Protein Bread recipe back in 2015, and I hadn’t updated it since! It recently caught my attention again after finishing another round of Jamie Eason's Livefit Trainer, and I noticed it was one of my most popular recipes in 2024. So it definitely deserves a recipe update!

My recipe remains the same; I’ve simply updated the photos and rewritten the blog post.

Cinnamon Swirl Protein Bread on gray serving plate. — Nikon D850 ISO 250 50mm f2.2 1/160

Why I Love This Recipe

This sweet treat is loaded with protein.
It's made with organic pure cane sugar and coconut sugar.
This recipe can also be made in an 8x8-inch baking pan. TIP: If you're baking this in an 8x8-inch pan reduce the baking time to 25 minutes.
Most of all, it's super quick and easy to make.

Overhead shot of Cinnamon Swirl Protein Bread loaf with drizzle. — Nikon D850 ISO 250 50mm f2.2 1/160

Ingredient Breakdown

Oat flour: is rich in fiber and nutrient dense. Oat flour is naturally gluten free which makes it a great option for those with gluten sensitivities. Plus, its fine texture helps retain moisture in baked goods.
Protein powder: an extra boost of protein helps keep you full and also helps with muscle building and recovery.
Cane and Coconut sugar: Cane sugar adds natural sweetness, a golden brown color, and a crispy exterior to the bread. Coconut sugar, derived from the sap of coconut palm flowers, imparts a rich, nutty flavor to the bread.
Apple sauce: helps add flavor and moisture to the bread.
Yogurt: gives the bread a slightly tangy flavor and adds moistness. Choose full fat yogurt for best results.

Overhead shot of wet and dry ingredients for Cinnamon Swirl Protein Bread. — Nikon D850 ISO 350 50mm f2.8 1/250

Overhead shot of combined ingredients with prepped loaf pan for Cinnamon Swirl Protein Bread. — Nikon D850 ISO 350 50mm f2.8 1/250

Baking Tools

9x5-inch bread pan or 8x8-inch baking pan
Baking spray

Three quarter angle of Cinnamon Swirl Protein Bread loaf. — Nikon D850 ISO 250 50mm f2.2 1/160

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Suggested Recipes

Protein Packed Mocha Pudding — Protein Packed Chocolate Mocha Pudding

Cinnamon Swirl Protein Bread

Yield: 8

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 10 minutes

Total Time: 1 hour 5 minutes

This updated Cinnamon Swirl Protein Bread is a delicious and nutritious twist on a classic favorite. Packed with protein, cozy cinnamon flavor, and just the right amount of sweetness, it's perfect for breakfast, snacks, or post-workout fuel.

Ingredients

CINNAMON SUGAR

1/3 cup organic coconut sugar
1 tablespoon ground cinnamon

BREAD

1 ½ cups oat flour
2 scoops vanilla whey protein powder
1 tablespoon baking powder
½ teaspoon salt
½ cup organic cane sugar
2 egg whites
1 cup unsweetened almond milk
1/3 cup organic, unsweetened applesauce
¼ cup vanilla yogurt

GLAZE

1 cup organic powdered sugar
¼ cup organic heavy cream
½ teaspoon vanilla extract

Instructions

CINNAMON SUGAR

In a small bowl combine coconut sugar and cinnamon and set aside until needed.

BREAD

Heat your oven to 350 degrees. Spray a 9x5 inch loaf pan with baking spray.
In a large bowl, whisk together oat flour, protein powder, baking powder, salt and sugar.
In a medium bowl, whisk together egg whites, almond milk, applesauce, and yogurt.
Pour the wet ingredients into the dry ingredients. Whisk until combined.
Pour a shallow layer of batter into the loaf pan. Sprinkle about ¾ of the cinnamon sugar mixture on top. Carefully pour the remaining batter on top and sprinkle with the remaining cinnamon sugar. Use a knife or skewer to marble the top.
Bake for about 40 minutes, or until a tooth pick inserted in the middle comes out clean or with a few moist crumbs. Let cool in loaf pan for 10 minutes. Then invert onto a serving platter to cool completely.

GLAZE

In a small bowl, combine all ingredients and stir vigorously with a rubber spatula until completely smooth. Add a little more cream if needed.
Pour the glaze into a piping bag or a zip top bag and snip a tiny hole at the corner. Drizzle the glaze onto the cake and let set for 10 minutes before serving. Use glaze right away as the glaze will harden as it sits.

Notes

Store in the refrigerator for up to 1 week.Nutritional information does not include glaze.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 376mgCarbohydrates: 51gFiber: 2gSugar: 36gProtein: 11g

*Nutrition information is an estimate and will vary.*

The Cake Chica's Top 10 Cake Recipes of 2024

December 28, 2024

As 2024 draws to a close, it’s time to reflect on the sweetest highlights of the year! Let’s dive into The Cake Chica's Top 10 Cake Recipes of 2024! Let's start with #10.

10. Mexican Hot Chocolate Cake

Mexican Hot Chocolate Cake on cake pedestal.

My Mexican Hot Chocolate Cake is a twist on my Hot Cocoa Cake. The chocolate cake layers are made with Abuelita Mexican Hot Chocolate tablets. Plus for a little extra cinnamon flavor I added a teaspoon of ground cinnamon to the dry ingredients.

9. Chocolate Covered Strawberries Cake

Off center angle of Chocolate Covered Strawberries Cake on Cake pedestal.

Enjoy sinking your teeth into three layers of moist dark chocolate cake, filled with strawberry filling and frosted with chocolate Swiss meringue buttercream. But that’s not all, lastly I topped the cake with chocolate drip and chocolate covered strawberries!

8. Cinnamon Roll Layer Cake

Okay this Cinnamon Roll Layer Cake is going to be a new family tradition for the holidays in my family. With 3 towering layers of fluffy cinnamon cake, filled with cinnamon roll flavored cream cheese frosting, topped with cinnamon ganache and mini cinnamon rolls it’s the perfect addition to your Christmas dessert table this year!

7. Strawberry Patch Layer Cake

Strawberry Patch Layer Cake at a three quarter angle on green cake pedestal.

I was inspired to create this Strawberry Patch Layer Cake from the book Caketopia by Sheri Wilson. For my version I used my favorite strawberry cake recipe and filled it with strawberry filling. Next, I paired it with a fluffy and sweet strawberry flavored bakery-style frosting.

6. Peaches and Cream Layer Cake

Peaches and Cream Layer Cake close up of cake slice.

The combination of tender, moist peach cake layers, filled with peach filling, and a luxurious covering of fluffy cream cheese frosting, will leave your senses tingling with anticipation. Whether you’re hosting an elegant soirée or a laid-back summer gathering, this Peaches and Cream Layer Cake is the epitome of elegance and comfort, guaranteed to leave your guests begging for more.

5. Toasted Coconut Caramel Layer Cake

Toasted Coconut Caramel Layer Cake on marble cake pedestal.

You’re in for a real treat with this recipe. This Toasted Coconut Caramel Layer Cake is inspired by one of my favorite Girl Scout cookies, Caramel deLites, also known as Samoa’s depending on your location.

It’s three layers of light and slightly sweet caramel cake layers. In between the layers is a thick and sweet toasted coconut filling. For the buttercream I chose a lightly sweetened coconut Swiss meringue buttercream. And for all the fun garnishes I scooped up some toasted coconut flakes on the sides of the cake and topped it with some fudge drizzle and Caramel deLite cookies!

4. Cotton Candy Layer Cake

Cotton Candy Layer Cake sliced on plate.

3. Orange Cranberry Cake

Three quarter angle of top cake decoration for Orange Cranberry Cake.

Thankfully I was able to squeeze in one more cake for the year of 2022. I had some leftover cranberries from my Egg Nog Layer Cake so I wanted to make the most of the ingredients I had on hand. Viola, my Orange Cranberry Cake was born.

Orange Cranberry Cake is light and fluffy, flavored with orange zest and orange emulsion. I’ve paired it with a fresh cranberry filling and orange Swiss meringue buttercream that’s flavored with homemade orange curd. Lastly, for the garnish I used fresh rosemary springs, sugared cranberries, candied orange slices and some almond pine cones. This cake is truly next level!

2. White Cake with Strawberry Filling

If you’re looking for a white cake that is tall and light, then this recipe is for you! I had a mother and daughter ask me for advice on baking a white cake. The daughter tried many white cake recipes but they just kept coming out similar to angel food cake, spongy and full of holes.

1. Key Lime Pie Layer Cake

It’s no secret I love cake, but what you may not know is that I also love pie just as much! This Key Lime Pie Layer cake allows me (and you) to have the best of both worlds! The cake has three layers of homemade lime cake that’s filled with lime curd and a graham cracker crust. Then it’s frosted with a luscious lime flavored Swiss meringue buttercream. And garnished with fresh lime slices and more graham cracker crust.

The Cake Chica's Top 10 Cake Recipes of 2023

The Cake Chica's Top 10 Cake Recipes of 2022

Salted Caramel Apple Cupcakes

December 13, 2024

As an Amazon Associate, I earn from qualifying purchases.

If you’re looking for a dessert that captures the essence of the season, these Salted Caramel Apple Cupcakes are sure to please! Each bite is packed with tender apple-infused cake, filled with apple filling, swirled with luscious brown sugar Swiss meringue buttercream, and topped with a drizzle of homemade caramel and flaked sea salt for that extra touch of decadence.

Salted Caramel Apple Cupcakes on marble cake pedestal. — Nikon D850 ISO 400 50mm f/4.0 1/100

Apple Cinnamon Cupcakes

The apple-cinnamon cupcake is the perfect vessel for this decadent combination because its tender, spiced crumb complements the rich flavors of the filling and toppings without overpowering them. The subtle sweetness and warmth from the cinnamon harmonize beautifully with the sweet-tart apple filling, enhancing its fruity depth. Its moist texture absorbs the luscious brown sugar buttercream, creating a cohesive and indulgent bite. Topped with a drizzle of homemade caramel sauce, the cupcake’s balanced flavor profile provides the ideal canvas for these luxurious layers, making each bite a delightful blend of cozy, caramelized perfection.

Salted Caramel Apple Cupcake cake batter in cupcake liners in cupcake pan. — Nikon D850 ISO 320 50mm f/2.8 /100

How To Make Apple Filling

In a small saucepan, combine the brown sugar and cornstarch.
Add the apples, butter, lemon juice, cinnamon, apple pie spice and water and cook over medium heat.
Slowly bring to a simmer, stirring constantly to prevent the mixture from burning. Reduce the heat to low and allow it to simmer until thickened and softened, stirring frequently.
Remove from the heat and let sit for 15 minutes to cool. Transfer to an airtight container and store in the refrigerator for up to 1 week.

Overhead shot of Salted Caramel Apple Cupcakes. — Nikon D850 ISO 200 50 mm f/2.8 1/100

Brown Sugar Swiss Meringue Buttercream Tips

Your mixer bowl should be completely dry and clean before use.
There should be no grease residue on the bowl and your egg whites should be free of egg yolks.
Whisk together the sugar and egg whites well, or the eggs may start to cook on their own.
Make sure the double boiler stays at a simmer.
Your butter should be room temperature before using.
Add your butter by tablespoon to the meringue.
The buttercream should be as smooth as possible.
To help remove air bubbles, run the mixer on low speed for one minute.

Close up overhead shot of Salted Caramel Apple Cupcakes. — Nikon D850 ISO 500 50mm f/4.0 1/100

Salted Caramel Cupcakes Assembly Process

Once cupcakes have cooled, insert the tip of a paring knife at 45-degree angle and about 1/4 inch from edge of cupcake to create a cone of cake and cut off the cone portion, leaving a circular disk of cake. Fill a piping bag with apple filling and cut a hole in the corner, just big enough for your diced apples to come out. Pipe about 1 tablespoon filling into each cupcake and place the flat piece of cake on top.

Fit another piping bag with Ateco piping tip #808 and fill with buttercream. Pipe dollops of buttercream on top of each cupcake. Use the back of a spoon to make a well in the middle of the dollop of buttercream. Pipe about a tablespoon of apple filling on top. (TIP: While the caramel sauce is cooling, put the cupcakes in the refrigerator. This will help the buttercream hold up to the warmth of the caramel sauce when drizzled on top.) Drizzle the caramel sauce on top of each cupcake. Top with flaked sea salt right before serving.

Overhead shot of cupcake filling process for Salted Caramel Apple Cupcakes. — Nikon D850 ISO 160 50mm f/2.8 1/100

Overhead shot of Salted Caramel Apple Cupcakes with brown sugar buttercream on top. — Nikon D850 ISO 160 50mm f/2.8 1/100

Cupcake Baking and Decorating Tools

2-12 cup cupcake pans
24 cupcake liners
Stand mixer
3 tablespoon-sized spring loaded ice cream scoop
Candy thermometer
Piping bags (2)
Ateco piping tip #808
Flaked sea salt for garnish

Three quarter angle shot of Salted Caramel Apple Cupcakes. — Nikon D850 iso 640 50mm f/4.0 1/100

Baking Schedule

Day 1: Bake cupcakes and prepare apple filling.
Day 2: Prepare buttercream, caramel sauce, assemble and serve.

Close up shot of Salted Caramel Apple Cupcakes on cake pedestal. — Nikon D850 ISO 280 40mm f/4.0 1/100

Homemade Caramel Sauce Tips

Have all your tools and ingredients measured and ready to go before you start making the sauce.
Watch the sugar carefully as it cooks. Caramel sauce can go from perfect to burnt in seconds!
Let the caramel sit for about 20 minutes to cool. Before drizzling on to the cupcakes, the sauce should be still pourable but not hot enough to melt the buttercream. (TIP: Place the cupcakes in the refrigerator while you make the caramel sauce to help chill the buttercream as much as possible before adding the caramel sauce.)

Close up of Salted Caramel Apple Cupcakes. — Nikon D850 ISO 320 40mm f/4.0 1/100

Let's Connect

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Close up of unwrapped Salted Caramel Apple Cupcakes. — Nikon D850 ISO 320 40mm f/4.0 1/100

Food Photography Tips 📷

Pick your props: backgrounds, plates, etc.
Use your garnishes as props: sea salt, caramel sauce, apples, cinnamon sticks.
Have a few ideas of different shots of the cupcakes you want to capture: overhead, three-quarter angle, head on, etc.
Remember composition: Move things around if you need to for balance.
Grab your camera, tripod and reflector.
Obtain proper exposure and shoot your shot.
Flaked sea salt should be added just before the shoot, as it blends into the caramel sauce as it sits.
If your cupcake liners get greasy during baking, place the cupcakes inside an additional liner to cover the greasy one up before photographing.

Close up shot of the inside of Salted Caramel Apple Cupcakes. — Nikon D850 ISO 320 40mm f/4.0 1/100

Suggested Recipes

Caramel Apple Layer Cake on marble cake pedestal. — Caramel Apple Layer Cake

Apple Spice Cake on green cake pedestal. — Apple Spice Cake

Salted Caramel Apple Cupcakes

Yield: 24

Prep Time: 45 minutes

Cook Time: 30 minutes

Additional Time: 1 hour

Total Time: 1 hour

Each Salted Caramel Apple Cupcakes is packed with tender apple-infused cake, filled with apple filling, swirled with luscious brown sugar Swiss meringue buttercream, and topped with a drizzle of homemade caramel and flaked sea salt for that extra touch of decadence.

Ingredients

SUPPLIES

2-12 cup cupcake pans
24 cupcake liners
Stand mixer
3 tablespoon-sized spring loaded ice cream scoop
Candy thermometer
Piping bags (2)
Ateco piping tip #808
Flaked sea salt for garnish

APPLE CAKE

1 cup whole milk, at room temperature
6 large egg whites, at room temperature
2 teaspoons apple flavoring
1 teaspoon almond extract
2 ¼ cups (9 ounces) cake flour
1 ¾ cups (12.25 ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon cinnamon
12 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature

APPLE FILLING

1/2 cup (3.5 ounces) dark brown sugar
3 tablespoons cornstarch
2 medium-sized Granny Smith apples, peeled, cored and diced
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon apple pie spice
1 1/2 cups water

BROWN SUGAR SWISS MERINGUE BUTTERCREAM

1/2 cup plus 2 tablespoons egg whites
1 1/4 cups (8.75 ounces) brown sugar
2 cups (4 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
1 teaspoon apple flavoring

CARAMEL

3/4 cup (5.25 ounces) granulated sugar
2 tablespoons light corn syrup
2 tablespoons water
1/2 cup (4 ounces) heavy cream, at room temperature
2 tablespoons unsalted butter, diced
3/4 teaspoon sea salt
1 teaspoon vanilla extract

Instructions

CUPCAKES

Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 12-cup cupcake pans with cupcake liners and set aside.
In a bowl, whisk together milk, egg whites, apple flavoring and almond extract. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, salt and cinnamon on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
Using a 3 tablespoon-sized spring loaded ice cream scoop, divide the batter evenly between the prepared cupcake pans. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 15 to 20 minutes, rotating pans halfway through baking.
Let cupcakes cool in their pans on cooling racks for 10 minutes. Invert cakes on to cooling racks to cool completely.

APPLE FILLING

In a small saucepan, combine the brown sugar and cornstarch.
Add the apples, butter, lemon juice, cinnamon, apple pie spice and water and cook over medium heat.
Slowly bring to a simmer, stirring constantly to prevent the mixture from burning. Reduce the heat to low and allow it to simmer until thickened and softened, stirring frequently.
Remove from the heat and let sit for 15 minutes to cool. Transfer to an airtight container and store in the refrigerator for up to 1 week.

BROWN SUGAR SWISS MERINGUE BUTTERCREAM

In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.

CARAMEL SAUCE

In a small saucepan, combine the sugar, corn syrup and water.
Heat mixture over high heat occasionally swirling the pan (do not stir), until it turns golden in color, about 8 minutes. The mixture will rapidly boil until slowing down, then darkening in color. Remove the saucepan from the heat and let the bubbles subside.
Slowly whisk in the heavy cream. The mixture will sputter and foam up but be sure to keep stirring.
Add the butter and continue to stir until the butter has melted. Add the salt and vanilla extract and stir to combine. Pour caramel into a heat proof container and let cool for at least 20 minutes. The caramel will thicken as it cools.

ASSEMBLE

Once cupcakes have cooled, insert the tip of a paring knife at 45-degree angle and about 1/4 inch from edge of cupcake to create a cone of cake and cut off cone the portion, leaving a circular disk of cake. Fill a piping bag with apple filling and cut a hole in the corner, just big enough for your diced apples to come out. Pipe about 1 tablespoon filling in to each cupcake and place the flat piece of cake on top.
Fit another piping bag with Ateco piping tip #808 and fill with buttercream. Pipe dollops of buttercream on top of each cupcake. Use the back of a spoon to make a well in the middle of the dollop of buttercream. Pipe about a tablespoon of apple filling on top. (TIP: While the caramel sauce is cooling, put the cupcakes in the refrigerator. This will help the buttercream hold up to the warmth of the caramel sauce when drizzled on top.) Drizzle the caramel sauce on top of each cupcake. Top with flaked sea salt right before serving.

Notes

STORAGE: Store assembled cupcakes in an airtight container for up to 2 days. Bring to room temperature before serving.

MAKE AHEAD: Cupcakes can be made up to 3 days in advance, stored in an airtight container in the refrigerator. Filling can be made up to 5 days in advance, stored in an airtight container in the refrigerator. Caramel Sauce can be made up to 7 days in advance, stored in an airtight container in the refrigerator. Buttercream is best made the day of assembly.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 1039Total Fat: 55gSaturated Fat: 19gTrans Fat: 3gUnsaturated Fat: 30gCholesterol: 75mgSodium: 1081mgCarbohydrates: 135gFiber: 6gSugar: 95gProtein: 11g

*Nutrition information is an estimate and will vary.*

Pumpkin Pie with Gingersnap Crust

November 15, 2024

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Get ready to elevate your holiday baking with my newly updated recipe for Pumpkin Pie with Gingersnap Crust! This version combines the rich, creamy classic pumpkin filling you love with the added warmth and crunch of a spiced gingersnap cookie crust.

Gingersnap Crust

Essentially, this is a no bake pumpkin pie. However, the crust does have to bake in the oven for about 15 minutes. You could also use a prebaked crumb crust, but trust me, homemade is best here!

If gingersnaps aren't your favorite, try using graham crackers, vanilla or chocolate wafer crumbs in place of gingersnaps.

Process for Gingersnap Crust for Pumpkin Pie with Gingersnap Crust. — Nikon D850 ISO 1600 50mm f/5.0 1/125

Pumpkin Filling

This no-bake pumpkin pie filling is silky and light, and is flavored with ground cinnamon, ginger, nutmeg and cloves. Be sure to use canned pumpkin and not pumpkin pie filling for this recipe.

Overhead shot of filling in pie crust for Pumpkin Pie with Gingersnap Crust. — Nikon D850 ISO 1400 50mm f/4.0 1/200

Pie Toppings

Feel free to have fun here. Decorate with whipped cream, freshly grated nutmeg, pumpkin candies, pumpkin pie spice, cinnamon, gingersnap crumbs or whatever you'd like. For my decorations, I used whipped cream made with brown sugar, and piped whipped cream dollops with Ateco piping tip #808.

Three quarter angle shot of Pumpkin Pie with Gingersnap Crust sliced on brown plate. — Nikon D850 ISO 1000 50mm f/5.6 1/100

Plan It Out

Let's face it, holiday baking can get crazy, so planning a baking schedule always helps me stay focused and on time. Here is a baking schedule that might work for you.

Day 1: Bake the gingersnap crust.
Day 2: Prepare the pumpkin filling and refrigerator overnight.
Day 3: Whip up the whipped cream, decorate and serve.

Close up shot of sliced Pumpkin Pie with Gingersnap Crust on brown plate. — Nikon D850 ISO 1000 50mm f/5.6 1/100

Baking Tool and Supplies

Close up of sliced Pumpkin Pie with Gingersnap Crust with gold fork in front to it. — Nikon D850 ISO 90 40mm f/3.0 1/50

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Suggested Recipes

Three quarter shot of Easy Pumpkin Parfaits. — Easy Pumpkin Parfaits

White Chocolate Pumpkin Cake on pedestal at three quarter angle. — White Chocolate Pumpkin Cake

Banana Cream Pie with Vanilla Wafer Crust at three quarter angle. — Banana Cream Pie

Adapted from Cook's Illustrated

Pumpkin Pie with Gingersnap Crust

Yield: 8

Prep Time: 40 minutes

Cook Time: 13 minutes

Additional Time: 6 hours

Total Time: 6 hours 53 minutes

No bake pumpkin pie filling on top of gingersnap crust, garnished with brown sugar whipped cream and freshly grated nutmeg.

Ingredients

SPECIAL TOOLS

9-inch pie plate
Food processor
Stand mixer or hand mixer
Piping bag
Ateco piping tip #808

GINGERSNAP CRUST

7 ounces (1 ½ cups) gingersnap crumbs
5 tablespoons unsalted butter, melted
3 tablespoons sugar

PUMPKIN FILLING

3 tablespoons orange juice, chilled
2 teaspoons vanilla extract
2 teaspoons unflavored gelatin
1 cup heavy cream (divided)
2/3 cup granulated sugar (divided)
1 teaspoon ground cinnamon
¾ teaspoon table salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large egg yolks
1 15-ounce can unsweetened pumpkin canned pumpkin

BROWN SUGAR WHIPPED CREAM

½ cup light brown sugar
Pinch table salt
1 ½ cups heavy cream
2 teaspoons vanilla extract

Instructions

GINGERSNAP COOKIE CRUST

Adjust and oven rack to the center position and heat oven to 325 degrees. In a food processor, process the gingersnaps to fine and even crumbs, about 30 seconds. Sprinkle melted butter and sugar over the top of the crumbs and pulse to combine, about 5 pulses.
Pour cookie crumbs into a 9-inch pie plate and press crumbs into an even layer on the bottom and sides of the plate using the bottom of a measuring cup. Bake crust for 13 to 18 minutes, or until the crust is fragrant. Set crust aside on a wire rack to cool completely.

PUMPKIN FILLING

In a large bowl, stir orange juice and vanilla extract together. Sprinkle gelatin over the orange juice mixture and let sit until the gelatin is softened, about 5 minutes.
In a small saucepan, combine ½ cup heavy cream, 1/3 cup sugar, cinnamon, salt, ginger, nutmeg and cloves and cook over medium-low heat until bubbles start to form at the edges, and remove from the heat. In a medium bowl, whisk together the remaining 1/3 cup sugar and egg yolks until pale and thickened. Slowly, pour the hot cream into the yolk mixture, whisking constantly to temper. Return the mixture to the empty saucepan and cook over medium-low heat, stirring constantly until the mixture has thicken, about 2 minutes. Immediately pour custard over the gelatin mixture and stir until smooth and the gelatin has completely dissolved.
In a food processor, puree pumpkin until smooth, about 15 seconds. With the processor running and using the pour spout, add the remaining ½ cup heavy cream. Scrape down the sides of the bowl and process for 15 more seconds. Add the pumpkin mixture to the custard mixture and stir until completely smooth and combined.Pour the filling into the cooled prebaked pie crust and refrigerate uncovered until the filling is set, about 3 hours. Cover the pie with plastic wrap and continue to chill until fully set, at least 6 hours and up to 24 hours.

WHIPPED CREAM

In the bowl of a stand mixer, fitted with the whisk attachment, combine all of the whipped cream ingredients and beat on medium-low speed until the sugar is dissolved, about 1 minute. Increase the mixer speed to medium-high speed and beat until cream has thickened and holds firm peaks, about 1 minute.

ASSEMBLE

Fit a piping bag with Ateco piping tip #808. Fill piping bag with whipped cream and pipe dollops of cream around the top edge of the pie. Slice and serve with remaining whipped cream.

Notes

Store: Assembled pie can be stored in an airtight container in the refrigerator for 24 hours.

Prepare whipped cream the day the pie will be served.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 724Total Fat: 42gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 196mgSodium: 515mgCarbohydrates: 79gFiber: 3gSugar: 49gProtein: 9g

*Nutrition information is an estimate and will vary.*

Bunuelos

November 1, 2024

As an Amazon Associate, I earn from qualifying purchases.

Craving a crispy, golden treat dusted in cinnamon sugar? Bunuelos are the answer! With just a few simple ingredients, these light, airy fritters come to life, filling your kitchen with warmth and the irresistible scent of cinnamon. Perfect for any occasion, Bunuelos bring a little magic to every bite. So, grab your ingredients, and let’s whip up this deliciously simple delight together!

Bunuelo Tips

To help make sure the Bunuelos are all equal in size, weigh the dough before dividing into balls. Divide that weight by 20 and you've got an idea of how big your dough balls should be.
Letting the flatten dough sit out for a few hours helps to dry them out a little before frying.
Before frying, I use a pastry brush to dust off any excess flour from rolling.

Frying Tips

Use a frying thermometer to make sure your oil is the proper temperature.
Don't over crowd your pan or Dutch oven. Work in batches and only when the oil is at proper temperature, 350 degrees.

Cinnamon-Sugar Coating

Your Bunuelos must still be warm when the cinnamon-sugar coating is applied for it to adhere. Briefly set the Bunuelos on paper towels, then quickly get them into the cinnamon-sugar coating.

Bunuelo sitting in cinnamon-sugar mixture.

Special Tools

2 Large rimmed baking sheets
Rolling pin
Dutch oven or cast iron skillet
Fry thermometer
Pastry brush
Spider strainer

Perfect Pairings for Your Bunuelos

Warm chocolate or caramel sauce
Honey
Fruit compote
Vanilla ice cream
Mexican hot chocolate

Stacked Bunuelos on plate without honey.

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Recommended Recipes

Overhead shot of Mexican Sprinkle Cookies on cooling rack. — Mexican Sprinkle Cookies

Three quarter angle of Mexican Hot Chocolate Cake on cake stand. — Mexican Hot Chocolate Cake

Adapted from Muy Bueno

Bunuelos

Yield: 20 bunuelos

Prep Time: 1 hour

Cook Time: 40 minutes

Additional Time: 8 hours

Total Time: 9 hours 40 minutes

Bunuelos, a classic delight that transforms simple ingredients into heavenly, crunchy perfection!

Ingredients

SPECIAL TOOLS

2 Large rimmed baking sheets
Rolling pin
Dutch oven or cast iron skillet
Fry thermometer
Spider strainer

BUNUELOS

3 cups (15 ounces/426 grams) all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
¾ cup whole milk
4 tablespoons unsalted butter
1 teaspoon vanilla extract
2 eggs
Canola or vegetable oil for frying

CINNAMON-SUGAR COATING

1 cup (7 ounces/198 grams) granulated sugar
1 tablespoon ground cinnamon

Instructions

BUNUELOS PART 1

In a large bowl combine the flour, baking powder, salt and cinnamon.
In a small saucepan heat the milk, butter, and vanilla extract and bring to just a boil. Remove from the heat.
In a separate medium bowl, beat the eggs and add them slowly to the warm milk mixture while whisky very quickly.
Add the liquid mixture to the dry ingredients and mix well. Knead the dough on a lightly floured countertop for 2 to 4 minutes until smooth.
After kneading, divide the dough into 20 balls. With a rolling pin, roll out each ball to resemble a very thin tortilla. Layout the dough circles on a tablecloth and let dry overnight, turning them over once to ensure drying on both sides. This helps to remove most of the moisture before frying.

CINNAMON-SUGAR COATING

In a pie dish combine the sugar and cinnamon for coating. Reserve the coating the Bunuelos after frying.

BUNUELOS PART 2

Attach a thermometer to your Dutch oven or cast iron skillet and heat 1 inch of oil to 350 degrees. Fry Bunuelos 2 at a time until golden brown turning once, about 1 minute per side. Be sure to keep your oil temperature at 350 degrees. You may have to wait a few minutes between frying to adjust the temperature of your oil.
Remove the Bunuelos from the Dutch oven or cast iron skillet and place on paper towel lined baking sheet to drain some of the oil. While the Bunuelo is still warm, sprinkle cinnamon-sugar coating on both sides. Set back on the paper towel lined baking sheet to cool. Repeat this process until all the Bunuelos have been fried. Serve with a little honey drizzled on top. Enjoy.

Notes

*Nutrition information is an estimate and will vary.*

Nutrition Information:

Yield: 20 Serving Size: 1 bunuelo
Amount Per Serving: Calories: 128Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 154mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 3g

*Nutrition information is an estimate and will vary.*

Simple Shrimp and Grits

August 14, 2024

I've made many Shrimp and Grits recipes before and have pretty much loved them all. But this one is in regular rotation for weeknight meals in my house. Why you might ask? Because it's simple to make and of course tastes amazing! I'd like to introduce another family favorite, Simple Shrimp and Grits.

Overhead shot of Simple Shrimp and Grits. — *Nikon D850 ISO 500 50mm f/3.5 1 /175*

How To Make Simple Shrimp and Grits

In a medium-sized saucepan, combined 4 cups chicken stock and 1 teaspoon salt and bring to a boil over high heat. Slowly whisk in the polenta and cover. Reduce the heat to medium low and let simmer for 5 to 8 minutes. Turn off the heat and whisk in the cream cheese, Monterrey Jack cheese and 4 tablespoons of butter until melted and combined. Set aside until ready to serve.

Shot of grit ingredients in saucepan for Simple Shrimp and Grits. — Nikon D850 ISO 1400 50mm f/2.2 1/125

Completed shot of just the grits for Simple Shrimp and Grits. — Nikon D850 ISO 1400 50mm f/2.2 1/125

While the grits simmer, heat a drizzle of olive oil in a 12-inch stainless steel skillet over medium-high heat. Add bell pepper and season with salt and pepper. Cook until the peppers have softened, stirring occasionally, about 8 minutes. Remove from the heat and transfer peppers to a plate. Wipe down the skillet with paper towels to clean.

Shot of red bell peppers sautéed in a stainless steel pan for Simple Shrimp and Grits. — Nikon D850 ISO 1600 50mm f/2.2 1/125

Shot of sautéed shrimp in stainless steel pan for Simple Shrimp and Grits. — Nikon D850 ISO 1600 50mm f/2.2 1/125

Season shrimp all over with paprika, garlic powder and salt and pepper. Heat a large drizzle of olive oil into the clean skillet over medium-high heat. Add shrimp and scallion whites and cook, stirring occasionally until the shrimp is almost cooked through, about 2 to 3 minutes.

Peppers and shrimp sautéed in a stainless steel pan for Simple Shrimp and Grits. — Nikon D850 ISO 1600 50mm f/2.2 1/125

Peppers and shrimp sautéed with butter in stainless steel skillet for Simple Shrimp and Grits. — Nikon D850 ISO 1600 50mm f/2.2 1/125

Add in the bell pepper and 1/2 cup chicken stock into the pan with the shrimp. Bring to a simmer and cook, stirring occasionally until the shrimp is cooked and the sauce is slightly thickened, about 1 to 2 minutes. Remove from the heat and stir in 2 tablespoons unsalted butter until melted.

Overhead closeup shot of completed Simple Shrimp and Grits in black bowl. — Nikon D850 ISO 500 50mm f/3.5 1/125

Let's Connect

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Close up three quarter angle shot of Simple Shrimp and Grits. — Nikon D850 ISO 1600 50mm f/5.6 1/125

Recommended Recipes

Overhead shot of Zesty Shrimp Pasta Salad in bowls. — Zesty Shrimp Pasta Salad

Simple Shrimp and Grits

Yield: 4

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Simple Shrimp and Grits is an easy weeknight meal that tastes like you spent hours in the kitchen! Made with cheesy grits, sautéed pepper and shrimp, topped with crispy bacon bits and fresh scallions.

Ingredients

4 cups chicken stock
1 teaspoon kosher salt
1 cup polenta
1/2 cup cream cheese, at room temperature
1/2 cup shredded Monterrey Jack cheese
4 tablespoons unsalted butter
2 tablespoons olive oil
2 red bell peppers, halved, cored and thinly sliced
Salt and pepper, to taste
20 ounces large shrimp, patted dry with paper towels
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 tablespoons olive oil
4 scallions, trimmed, thinly sliced, green and white parts separated
1/2 cup chicken stock
2 tablespoons unsalted butter
2 teaspoons hot sauce
Bacon bits

Instructions

In a medium-sized saucepan, combined 4 cups chicken stock and 1 teaspoon salt and bring to a boil over high heat. Slowly whisk in the polenta and cover. Reduce the heat to medium low and let simmer for 5 to 8 minutes. Turn off the heat and whisk in the cream cheese, Monterrey Jack cheese and 4 tablespoons of butter until melted and combined. Set aside until ready to serve.
While the grits simmer, heat a drizzle of olive oil in a 12-inch stainless steel skillet over medium-high heat. Add bell pepper and season with salt and pepper. Cook until the peppers have softened, stirring occasionally, about 8 minutes. Remove from the heat and transfer peppers to a plate. Wipe down the skillet with paper towels to clean.
Season shrimp all over with paprika, garlic powder and salt and pepper. Heat a large drizzle of olive oil into the clean skillet over medium-high heat. Add shrimp and scallion whites and cook, stirring occasionally util the shrimp is almost cooked through, about 2 to 3 minutes.
Add in the bell pepper and 1/2 cup chicken stock into the pan with the shrimp. Bring to a simmer and cook, stirring occasionally until the shrimp is cooked and the sauce is slightly thickened, about 1 to 2 minutes. Remove from the heat and stir in 2 tablespoons unsalted butter until melted.
Uncover the grits and stir in a few tablespoons of water if needed for consistency. Divide the grits between shallow bowls and top with shrimp mixture any drizzle with pan sauce. Garnish with scallion, greens, bacon bits and a drizzle of hot sauce.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 850Total Fat: 60gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 419mgSodium: 2631mgCarbohydrates: 27gFiber: 2gSugar: 9gProtein: 51g

*Nutrition information is an estimate and will vary.*

Zesty Shrimp Pasta Salad

August 1, 2024

With summer upon us, I thought I would share a family recipe with you this week. My Zesty Shrimp Pasta Salad recipe is perfect for hot and steamy summer nights, and afternoon gatherings. This recipe has been in my family for longer than I can remember. And is super versatile, easy to make and oh so good!

Zesty Shrimp Pasta Salad Ingredients

Spiral pasta (fusilli): is my favorite to use for this recipe but you can also use macaroni, penne, farfalle or any small pasta works well.
Salad shrimp: shrimp is my favorite choice but you can use any cooked protein in its place such as salami, chicken or pepperoni.
Provolone cheese: this was my husbands addition to the family recipe. I've also used cheddar and Swiss cheese in the past.
Cherry tomatoes: cherry tomatoes come in so many varieties that they are my go-to for this recipe, but you can also used diced Roma tomatoes.
Black olives: add a bit of tanginess and I would definitely miss them if they weren't included here.
Jarred roasted red pepper: this is another addition made by my hubby, and it's a great one.
Italian dressing: use your favorite!
Italian parsley: adding a bit of greenery is always a good thing.

Overhead shot of Zesty Shrimp Pasta Salad in large white bowl showing all ingredients. — *ISO 400 50mm f/5.6 1/400*

How To Make Pasta Salad

Cook pasta according to package directions and drain, and rinse under cold water. This helps stop the cooking process.
Add cooked pasta to a large bowl. Combine the shrimp, cheese, tomatoes, black olives, roasted red pepper and salad dressing.
Sprinkle fresh Italian parsley on top right before serving.

Overhead shot of combined Zesty Shrimp Pasta Salad. — *ISO 360 50mm f/3.5 1/320*

Zesty Shrimp Pasta Salad Tips

Our family prefers our pasta to have a little bite, so we cook our pasta to al dente. Plus as the salad sits it will absorb moisture and flavor.
Running the pasta under cool water also helps stop the cooking process and cools the pasta down so you can add the fresh ingredients without fear it will cook them.
This pasta salad is best made at least 24 hours in advance for the best flavor, which makes it perfect for a summer party or potluck.
If using salad shrimp, be sure to thaw the shrimp under running water then gently pat dry with paper towels to get as much moisture out as possible.

Close up of Zesty Shrimp Pasta Salad in serving bowls. — *ISO 560 50mm f/4.0 1/320*

Let's Connect

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Zesty Shrimp Pasta Salad

Yield: 8

Cook Time: 6 minutes

Additional Time: 15 minutes

Total Time: 21 minutes

Zesty Shrimp Pasta Salad made with fusilli pasta, salad shrimp, cherry tomatoes, black olives, provolone cheese, roasted red pepper and your favorite Italian dressing. Refreshing and easy to make.

Ingredients

1 pound spiral pasta
1 pound frozen salad shrimp, thawed
8 ounce block provolone cheese, diced
10 ounces cherry tomatoes, sliced in half
1 2.25 ounce can sliced black olives, drained
1 jarred roasted red pepper, diced, about 4 ounces
1/2 cup Italian dressing
Salt and pepper to taste
Fresh Italian parsley, chopped

Instructions

Cook pasta according to package directions and drain, and rinse under cold water. This helps stop the cooking process.
Add cooked pasta to a large bowl. Combine the shrimp, cheese, tomatoes, black olives, roasted red pepper and salad dressing. Add salt and pepper to taste.
Sprinkle fresh Italian parsley on top right before serving.

Notes

This recipe is best made 24 hours in advance for best flavor. And can be stored in the refrigerator in an airtight container for up to 3 days.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 362Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 101mgSodium: 862mgCarbohydrates: 25gFiber: 2gSugar: 4gProtein: 18g

*Nutrition information is an estimate and will vary.*

Suggested Recipes

Tex Mex Caesar Salad — Tex-Mex Caesar Salad

Caesar Salad with Ancovies — Caesar Salad with Anchovies

Cherry Limeade Cupcakes

July 22, 2024

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If you're looking for a refreshing and sweet treat to sink your teeth into this summer, then look no further! These sweet and tangy Cherry Limeade Cupcakes will satisfy your summer sweet tooth. With a light and fluffy cupcake that's full of natural lime flavor, plus sweet cherry filling, these cupcakes will be making an appearance every summer, from this day forward.

Three Cherry Limeade Cupcakes shot from a three quarter angle.

Zesty Cherry Limeade Cupcake Tips

For even baking, I like to use a three tablespoon-sized spring loaded ice cream scoop to fill the cupcake liners. Three tablespoons is the perfect size for filling the cupcake cups with cake batter. You can also take it one step further and weigh the batter in each cupcake cup.
Everyones oven is different so be sure to check on the cupcakes around the 15 minute mark. Continue to check on the cupcakes, rotating the cupcake pans as needed until done. I like to insert a wooden skewer in the center of each cupcake to make sure the cupcakes are done. The cupcakes are done when there are a few moist cake crumbs attached to the skewer.
Let the cupcakes cool in their pan for 5 minutes, then invert them onto wire cooling racks to cool completely.

Overhead shot of Cherry Limeade Cupcake cake batter.

Overhead shot of Cherry Limeade Cupcake batter in cupcake pan.

Sweet Cherry Filling

This is my favorite cherry filling. It's sweet, easy to make and work with. And I love the texture of whole cherries. The filling can be made up to 1 week ahead of time, stored in the refrigerator. Or up to 3 months, stored in the freezer. If frozen, bring to room temperature before using.

Overhead shot of cherry filling for Cherry Limeade Cupcakes.

Maraschino Cherry Frosting

For nostalgic treats such as these Cherry Limeade Cupcakes I chose to use a fluffy and sweet frosting, flavored with maraschino cherry juice. I like to make extra frosting just to be sure I can do a beautiful swirl on top of each cupcake. If you're not an extra frosting type of baker, you can cut the recipe in half, which will give you about 4 cups of frosting to decorate with.

Overhead shot of completed cherry frosting for Cherry Limeade Cupcakes.

Cupcake Assembly

Using a small paring knife, cut a cone of cake out of each cupcake.
Cut off the cone section of cake and discard, but keep the circular top of cake to place back on to the cupcake after filling.
Place the filling in a piping bag and cut off the tip wide enough for the filling to come out. Start filling each cupcake with about 2 teaspoons of filling.
Place the circular piece of cake back on top.

Overhead shot of filling process for Cherry Limeade Cupcakes.

Baking and Cupcake Decorating Tools

2 12-cup cupcake pans
24 cupcake liners
4 cup liquid measuring cup
Stand mixer
Sieve
Piping bags (2)
Ateco piping tip #808
Stemmed Maraschino cherries
Lime wedges
Green sanding sugar
Straws, cut to size

Cherry Limeade Cupcakes lined up in a diagonal.

Baking Schedule

Day 1: Bake cupcakes and prepare cherry filling.
Day 2: Make frosting, assemble and serve.

Two Cherry Limeade Cupcakes on a pink plate.

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Close up of Cherry Limeade Cupcakes with cherry filling.

Suggested Recipes

Vintage Cherry Layer Cake on white vintage cake pedestal. — Vintage Cherry Layer Cake

Three quarter angle shot of sliced Easy Cherry Pie. — Easy Cherry Pie

Cherry Limeade Cupcakes

Yield: 24

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours 20 minutes

Homemade Cherry Limeade Cupcakes filled with sweet cherry filling and topped with fluffy maraschino cherry frosting.

Ingredients

SPECIAL TOOLS2

12-cup cupcake pans
24 cupcake liners
4 cup liquid measuring cup
Stand mixer
Sieve
Piping bags (2)
Ateco piping tip #808
Stemmed Maraschino cherries
Lime wedges
Green sanding sugar
Straws, cut to size

LIME CUPCAKES

1 cup (8 ounces) whole milk, at room temperature
6 large egg whites, at room temperature
2 1/4 cups (9 ounces) cake flour
1 3/4 cup (12 1/4 ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon fresh lime zest
12 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature

CHERRY FILLING

3/4 cup (5.25 ounces/149 grams) granulated sugar
2 tablespoons cornstarch
11 ounces (2 cups/310 grams) pitted fresh or frozen cherries, thawed if using frozen
2 tablespoon lemon juice
2 tablespoons water
1/4 teaspoon almond extract

CHERRY FROSTING

2 cups (16 ounces/454 grams) unsalted butter, at room temperature
1/2 cup (3 1/4 ounces/95.5 grams) shortening
Pinch of salt
6 1/2 cups (26 ounces/820 grams) powdered sugar, sifted
1 cup heavy cream
4 tablespoons Maraschino cherry juice

Instructions

LIME CAKE

Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 12-cup cupcake pans with cupcake liners and set aside.
In a bowl or a 4 cup liquid measuring cup, whisk together milk and egg whites. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, salt and lime zest on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
Divide the batter evenly between the prepared cupcake pans. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 15 to 20 minutes, rotating pans halfway through baking.
Let cakes cook in their pans on wire racks for 5 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.

CHERRY FILLING

In a small saucepan, combine the sugar and cornstarch.
Add the cherries, lemon juice and water and cook over medium heat.
Bring to a simmer, stirring frequently to prevent the mixture from burning. Reduce the heat to low and allow to simmer for about 10 minutes, stirring occasionally.
Once thickened, remove from the heat and stir in the almond extract. Cool for 15 minutes before transferring to an airtight container and store in the refrigerator.

CHERRY FROSTING

In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and salt on medium speed until light and fluffy, about 8 minutes. Add the heavy cream, Maraschino cherry juice and slowly mix until combined, about 1 minute. Place a large sieve on top of the mixer bowl and gradually add the powdered sugar. Mix on low speed for 1 minute until combined.
Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes.

ASSEMBLE

Using a small paring knife, cut a cone of cake out of each cupcake. Cut off the cone section of cake and discard, but keep the circular top of cake to place back on to the cupcake after filling.
Place the filling in a piping bag and cut off the tip wide enough for the filling to come out. Start filling each cupcake with about 2 teaspoons of filling. Place the circular piece of cake back on top.
Fit a piping bag with Ateco piping tip #828 and fill with frosting. Pipe a swirl of frosting on top of each cupcake. Top the cupcakes with a Maraschino cherry, lime wedge, straw and serve.

Notes

STORAGE

Cupcakes can be stored in an airtight container in the refrigerator for up to three days.

Filling can be made up to 1 week in advance, stored in the refrigerator or up to 1 month stored in the freezer. If frozen, bring to room temperature before using.

Assembled cupcakes can be stored in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 609Total Fat: 33gSaturated Fat: 13gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 55mgSodium: 606mgCarbohydrates: 75gFiber: 3gSugar: 51gProtein: 7g

Peanut Butter Banana Cake

May 12, 2024

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This decadent Peanut Butter Banana Cake was inspired by a friend of mine. It's a special cake that his mom used to make for him. He requested I make something similar, so here's my version!

Peanut Butter Banana Cake on cake pedestal.

A few things I took away from my conversation with my friend about this cake was that the bananas had to be very sweet, so I let my bananas ripen for 2 weeks! He also mentioned his mom used a sweet peanut butter frosting made with powdered sugar. Plus, he requested some peanut butter cups on top. Wish granted!

Banana Cake

Extra-ripe bananas are best for baking. As I mentioned above, I let my bananas ripen on the counter for about 2 weeks before using them. The flesh will be soft, the inside will become like custard and the flavor will start to enhance and become super-sweet.

Peanut Butter Cream Filling

This filling comes together quickly. You can either use a stand mixer or hand mixer. Tip: Since I also have to make the frosting, I chose to whip up the filling with my hand mixer and a large bowl. Note: This filling usually makes a little bit more than needed, so be sure to measure out the filling when assembling the cake.

Peanut Butter Frosting

This sweet peanut butter frosting came as a special request. It comes together easily and can be prepared in advance. But, if you're looking for a lighter peanut butter frosting, try my peanut butter Swiss meringue buttercream from my Nutter Butter Layer Cake recipe.

Peanut Butter Frosting can be made up to 3 days in advance, stored in an airtight container at room temperature.

Step 1 for Peanut Butter Frosting for Peanut Butter Banana Cake.

Step 2 of Peanut Butter Frosting for Peanut Butter Banana Cake.

Cake Assembly Tips

Start with chilled cake layers.
Have the proper tools ready: cake turntable, cake board, piping bag, cake scraper, acrylic disk and cake spatula.
Pipe a frosting dam around the cake to keep the filling inside of the cake.
Measure out the filling to keep from overfilling the cake and to keep the cake layers even.
Apply a thin coat of frosting to create a crumb coat.
Chill the cake. This helps tremendously when decorating the cake. Don't skip this step!
Apply the final coat of frosting over the top and sides of the cake as instructed in the recipe.
Always chill the cake before proceeding to the next step.

Baking Schedule

Day 1: Bake cake layers (frosting can also be prepared ahead of time if needed).
Day 2: Prepare filling, frosting and assemble.

Peanut Butter Banana Cake Baking and Cake Decorating Tools

3 8-inch round cake pans
Nonstick baking spray
Stand mixer
Hand mixer (for filling)
8-inch round cake board
Cake turntable
Piping bags
Coupler or round piping tip
Small offset cake spatula
8-inch round acrylic disk
Parchment paper
Metal cake scraper
Ateco piping tip #827
Wilton piping tip #1M

Close up of sliced Peanut Butter Banana Cake.

Chocolate Drip Tips

The cake must be chilled before adding the chocolate drips.
Let the chocolate drip sit for about 15 to 20 minutes before applying. If the chocolate is too hot it will melt the frosting. But if the chocolate drip is too cold it won't drip easily.
Do a test drip on the back of the cake before adding the drips on. It should drip easily without melting the frosting. The chilled cake will also help set the chocolate drips before they reach the bottom edge of the cake.

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Close up of sliced cake layers for Peanut Butter Banana Cake.

Suggested Recipes

Nutter Butter Layer Cake on teal cake stand. — Nutter Butter Layer Cake

Close up of Banana Cream Pie Cupcakes unwrapped. — Banana Cream Pie Cupcakes

Adapted from The Magnolia Bakery Handbook by Bobbie Lloyd

Peanut Butter Banana Cake

Yield: 24

Prep Time: 3 hours

Cook Time: 30 minutes

Total Time: 3 hours 30 minutes

Decadent Peanut Butter Banana Cake filled with peanut butter cream filling, covered in sweet peanut butter frosting, dripped in rich chocolate and topped with mini peanut butter cups.

Ingredients

BANANA CAKE

3 cups (405g/14.3oz) all-purpose flour
1/2 cup (57.5g/2oz) cake flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
6 very ripe bananas (700g/24oz)
1 cup (2 sticks/8oz) unsalted butter, at room temperature
1 1/4 cups (250g/8.8oz) granulated sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup mini chocolate chips

PEANUT BUTTER CREAM FILLING

12 tablespoons unsalted butter, at room temperature
2/3 cup creamy peanut butter
2 tablespoons honey
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (226 grams/8 ounces) powdered sugar, sifted

PEANUT BUTTER FROSTING2 cups (4 sticks) unsalted butter, at room temperature

2 cups creamy peanut butter
2 teaspoons vanilla extract
5 cups (624 grams/22 ounces) powdered sugar, sifted
2 tablespoons heavy cream

CHOCOLATE DRIP

6 ounces bittersweet chocolate, chopped
3/4 cup heavy cream

Instructions

BANANA CAKE

Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
In a medium bowl whisk together the flours, baking powder, baking soda and salt.
Add bananas to the bowl of a stand mixer and on medium speed, mix until the bananas have broken down to a purée. Scrape out the puréed bananas into a separate bowl and set aside.
Add the butter and sugar to the same mixer bowl and beat on medium speed for 5 minutes, until light and fluffy, scraping down the sides of the bowl as needed.
Add the eggs one at a time, beating until just combined. Add the vanilla and mix to combine. Add the puréed bananas and mix on low speed until incorporated. (The batter will start to curdle. That’s okay. Once the dry ingredients are added it will balance out.)
Remove the mixer bowl from the stand and with a rubber spatula, carefully fold in the flour mixture until no more streaks of flour remain. Gently fold in the chocolate chips.
Evenly divide the cake batter between prepared cake pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
Let the cakes cool in their pans for 30 minutes, then invert them on to cooling racks to cool completely.

PEANUT BUTTER CREAM FILLING

In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, combine the butter, peanut butter, honey, vanilla extract and salt. Mix on low speed until combined. Slowly add the powdered sugar, a little at a time. Once the powdered sugar is combined, increase the speed to medium and beat until light and airy, about 2 minutes.

PEANUT BUTTER FROSTING

In the bowl of a stand mixer with the paddle attachment attached, beat the butter on medium speed for 1 minute, until smooth. Add the peanut butter and vanilla extract and mix until combined.
Slowly add the powdered sugar, and mix on low speed to combine. Increase the mixer speed to medium-high speed and beat for 1 minute. Add the heavy cream and mix on low speed for 30 seconds until incorporated. Add more cream if your frosting is not smooth enough.
Store the frosting at room temperature in an airtight container for up to 3 days.

ASSEMBLE

Center the first cake layer on an 8-inch round cake board and place on a cake turntable. Fit a piping bag with a coupler or round piping tip and fill with peanut butter frosting. Pipe a frosting dam around the edge of the cake layer. Add about 2/3 cup peanut butter cream filling on top and spread evenly with a small offset cake spatula until it reaches the frosting dam. Place the second cake layer on top and pipe another frosting dam around the edge of the cake layer and fill with another 2/3 cup peanut butter cream filling. Spread evenly with an offset spatula.
Place the third cake layer on top (bottom side up) and spread a thin layer of peanut butter frosting over the top and sides of the cake creating a crumb coat. Chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes.
Line a round 8-inch acrylic disk with parchment paper, attaching the paper with a bit of frosting. Apply a generous amount of frosting on top of the cake and spread out evenly with a cake spatula. Place the disk on top of the cake (parchment paper side down), making sure to line the disk up with the bottom cake board. Apply more frosting to the sides of the cake as evenly as possible. (I like to use a piping bag to apply the frosting. You can use the same piping bag that you used for the frosting dam.) Using a metal cake scraper, heated with hot water, then wiped dry; smooth the sides of the cake by carefully placing the scraper onto the acrylic disk and bottom cake board and turn the cake turntable to smooth the frosting. Place excess frosting back into the mixer bowl to use for decorating. Continue to smooth the sides, filling in any gaps as needed. Once the frosting on the sides of the cake is smooth, place in the freezer for 15 minutes or in the refrigerator for 30 minutes, before removing the acrylic disk.
Carefully insert an offset spatula under the acrylic disk, but over the parchment paper and carefully rotate the turntable until the disk releases. Carefully peel off the parchment paper. Fill in any gaps on the top of the cake with frosting and smooth where needed. Place the cake in the refrigerator while you prepare the chocolate glaze.

CHOCOLATE GLAZE

Place chocolate and heavy cream in a microwaveable bowl. Microwave on 30 second intervals, stirring between each interval until the chocolate is smooth and completely melted. Cool chocolate glaze for 15 to 20 minutes before using.
Using a spoon, carefully drip the chocolate off the sides of the cake. Pour remaining chocolate on top of the center of the cake and using a small offset spatula, spread the chocolate out until it meets the chocolate drips and is smooth. Return the cake to the refrigerator to set the chocolate glaze for 15 minutes.
Fit a piping bag with Ateco piping tip #827 and fill with frosting. Pipe frosting swirls on the top edge of the cake. Add a few mini peanut butter cups on top. Carefully transfer cake to a cake stand and place banana chips around the bottom edge of the cake. Fit a piping bag with piping tip #1M and fill with frosting. Pipe shells around the bottom edge of the cake and serve.

Notes

Storage: Cake can be stored at room temperature in an airtight container for 1 day, or stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 447Total Fat: 30gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 50mgSodium: 372mgCarbohydrates: 38gFiber: 4gSugar: 11gProtein: 11g

*Nutrition information is an estimate and will vary.*

Chocolate Mint Cupcakes

March 13, 2024

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Get ready to sink your teeth into these homemade Chocolate Mint Cupcakes! With each bite you'll get a taste of rich chocolate-mint cake, stuffed with creamy chocolate filling and topped with silky chocolate-mint Swiss meringue buttercream.

Chocolate Mint Cupcakes on a green plate.

Chocolate Mint Cupcake Ingredients

All-purpose flour: is very versatile for baking and is great for things that require a little extra structure.
Baking soda: is a leavener and works with acidic ingredients like sour cream to produce carbon dioxide.
Baking powder: is a mixture of cornstarch and baking soda. Baking powder reacts twice, when it comes into contact with liquid and when it comes into contact with heat, creating bubbles in the batter that help give the cake its structure.
Salt: helps bring out the flavor.
Boiling water: is used in this recipe to melt the chocolate. TIP: To accurately measure boiling water, bring the water to a boil, then pour into a heatproof liquid measuring cup.
Unsweetened chocolate: is the traditional choice for recipes that produce a bold chocolate flavor.
Dutch-processed cocoa powder: is less acidic than natural cocoa powder and enhances browning.
Instant espresso powder: intensifies the chocolate flavor.
Unsalted butter: is a fat that is rich in flavor and helps determine the texture of the cake.
Light brown sugar: helps bring out the chocolate flavor in the cake.
Eggs: binds thickens and emulsifies. I always use large eggs for consistency sake.
Sour cream: is an acidic ingredient that works with the baking soda to leaven the cake. Sour cream also helps produce a tender cake. Buttermilk and yogurt can be substituted for sour cream in most cakes.
Vanilla extract: helps bring out the flavors of the cake.
Mint extract: gives the cake a minty flavor. TIP: Mint extract is strong. You'll only need a little.

Chocolate Mint Cupcakes on white cake pedestal.

Chocolate Filling

In a microwave safe bowl, combine the heavy cream and chocolate and microwave at 50 percent power until melted, about 2 to 3 minutes, stirring well after each minute. Stir in vanilla extract and salt. Cover the surface of the filling with plastic wrap and refrigerate until chilled and thickened, about 4 hours or overnight.

Before using, fit a stand mixer (or hand mixer) with the paddle attachment and beat on medium-high speed until stiff, about 1 minute.

Cream and chopped chocolate for chocolate filling for Chocolate Mint Cupcakes.

Ganache for chocolate filling for Chocolate Mint Cupcakes.

Chocolate-Mint Swiss Meringue Buttercream Tips

Your mixer bowl should be completely dry and clean before use.
There should be no grease residue on the bowl and your egg whites should be free of egg yolks.
Whisk together the sugar and egg whites well, or the eggs may start to cook on their own.
Make sure the double boiler stays at a simmer.
Your butter should be room temperature before using.
Add your butter by tablespoon to the meringue.
The buttercream should be as smooth as possible.
To help remove air bubbles, run the mixer on low speed for one minute.
Melted chocolate should be slightly cooled before adding into your buttercream.
Mint extract is strong. Be sure to add just a tiny bit before adding more to suit your taste.

Chocolate-Mint Swiss Meringue Buttercream Trouble Shooting

If the buttercream looks curdled in the final stages then the butter was probably too cold when added to the meringue. Keep mixing longer until it comes together.
If the buttercream looks soupy but not separated, then the meringue was probably too warm when the butter was added. Place the mixer bowl in the refrigerator for 15 to 20 minutes and beat until the buttercream comes together.

Baking and Cupcake Decorating Tools

2 12-cup cupcake pan
24 cupcake liners
Stand mixer
Spring loaded ice cream scoop, 3 tablespoon sized
Candy thermometer
Round piping tip or coupler
Piping bag
Large piping bag
Piping tip #827
Chopped chocolate mint candy

Close up of the chocolate filling of Chocolate Mint Cupcakes.

Chocolate Mint Cupcakes Baking Schedule

Day 1: Prepare chocolate filling.
Day 2: Bake cupcakes.
Day 3: Make chocolate-mint Swiss meringue buttercream.

Cupcake Storage

Assembled cupcakes can be stored at room temperature for 1 day or stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Cupcakes can be stored in the refrigerator for up to 3 days.

Chocolate filling can be made up to 1 week in advance, stored covered in the refrigerator.

Chocolate-mint Swiss meringue buttercream is best served the day it is made, but can be stored in an airtight container in the refrigerator for up to 10 days. Before using, let come to room temperature and remix.

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Suggested Recipes

Wide open shot of Mint Chocolate Chip Milkshakes. — Mint Chocolate Chip Milkshakes

Chocolate Mint Cupcakes

Yield: 24

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

Homemade Chocolate-Mint Cupcakes filled with creamy chocolate filling, topped with silky Mint-Chocolate Swiss Meringue Buttercream and chocolate mint candy.

Ingredients

SPECIAL TOOLS

2 12-cup cupcake pan
24 cupcake liners
Stand mixer
Spring loaded ice cream scoop, 3 tablespoon sized
Candy thermometer
Round piping tip or coupler
Piping bag
Large piping bag
Piping tip #827
Chopped chocolate mint candies

CHOCOLATE MINT CUPCAKES

1 ½ cups (7 ½ ounces) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon table salt
1 ¼ cups boiling water
4 ounces unsweetened chocolate, chopped
½ cup (1 ½ ounces) cocoa Dutch processed cocoa powder
1 teaspoon instant espresso powder or instant coffee powder
10 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature, about 65-67 degrees)
1 ½ cups (10 ½ ounces) packed light brown sugar
3 large eggs, at room temperature
½ cup sour cream
½ teaspoon vanilla extract
½ teaspoon mint extract

CHOCOLATE FILLING

1/2 cup, plus 2 tablespoons heavy cream
4 ounces bittersweet chocolate, chopped fine
1/2 teaspoon vanilla extract
1/8 teaspoon salt

CHOCOLATE MINT SWISS MERINGUE BUTTERCREAM

1/2 cup, plus 2 tablespoons egg whites
1 1/4 cups (8.75 ounces/250 grams) granulated sugar
2 cups (4 sticks) unsalted butter, at room temperature, cut into tablespoon sized pieces
2 teaspoons vanilla extract
1/4 teaspoon mint extract
5 ounces bittersweet chocolate, melted and cooled

Instructions

CHOCOLATE MINT CUPCAKES

Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 12-cup cupcake pans with cupcake liners and set aside.
In a large bowl, whisk together the flour, baking soda, baking powder and salt. In another bowl whisk boiling water, chocolate, cocoa powder, and espresso powder until smooth and combined.
In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium-low and add in eggs one at a time, beating until just combined after each addition. Add in the sour cream, vanilla and mint extract until combined. Reduce the speed to low, and add the flour mixture in 3 additions, alternating with the chocolate mixture in 2 additions. Scrape down the sides of the bowl as needed and give the batter a final stir by hand.
Using a 3 tablespoons sized spring loaded ice cream scoop, divide the cake batter evenly among the prepared cupcake pans and tap the pans gently on the counter to settle the batter. Bake for 15 to 20 minutes, (rotating pans halfway through baking) or until a toothpick inserted in the centers comes out with a few moist crumbs attached.
Let cupcakes cool in their pans for 5 minutes, then invert the cakes from their pans onto a cooling rack to cool completely.

CHOCOLATE FILLING

In a microwave safe bowl, combine the heavy cream and chocolate and microwave at 50 percent power until melted, about 2 to 3 minutes, stirring well after each minute. Stir in vanilla extract and salt. Cover the surface of the filling with plastic wrap and refrigerate until chilled and thickened, about 4 hours or overnight.
Before using, fit a stand mixer with the paddle attachment and beat on medium-high speed until stiff, about 1 minute.

CHOCOLATE MINT SWISS MERINGUE BUTTERCREAM

In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla and mint extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes. Add the melted chocolate and mix until combined.

ASSEMBLE

Once cupcakes have cooled, insert the tip of a paring knife at 45-degree angle and about 1/4 inch from edge of cupcake to create a cone of cake and cut off cone the portion, leaving a circular disk of cake. Attach a round piping tip or coupler to a piping bag and fill with chocolate filling. Pipe about 1 tablespoon chocolate filling in to each cupcake and place the flat piece of cake on top.

DECORATE

Fit a large piping bag with piping tip #827 And fill with buttercream. Pipe a buttercream swirl on top of each cupcake. Sprinkle with chopped chocolate candies and serve.

Notes

STORAGE
Assembled cupcakes can be stored at room temperature for 1 day or stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Cupcakes can be stored in the refrigerator for up to 3 days.

Chocolate filling can be made up to 1 week in advance, stored covered in the refrigerator.

Chocolate Swiss meringue buttercream is best served the day it is made, but can be stored in an airtight container in the refrigerator for up to 10 days. Before using, let come to room temperature and remix.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 1106Total Fat: 62gSaturated Fat: 24gTrans Fat: 3gUnsaturated Fat: 33gCholesterol: 97mgSodium: 917mgCarbohydrates: 133gFiber: 8gSugar: 93gProtein: 12g

*Nutrition information is an estimate and will vary.*

Mint Chocolate Chip Cake Ingredients

Mint Chocolate Chip Frosting

Layer Cake Assembly

Crumb Coat

Cake Preparation and Storage

Baking and Cake Decorating Tools

Expert Tips for Success

Cake Baking Schedule

Let's Connect

Ingredients

SPECIAL TOOLS

DARK CHOCOLATE CAKE

MINT CHOCOLATE CHIP ICE CREAM FROSTING

DARK CHOCOLATE DRIP

Instructions

MINT CHOCOLATE CAKE

MINT CHOCOLATE CHIP ICE CREAM FROSTING

ASSEMBLE

CRUMB COAT

DECORATING

CHOCOLATE DRIP

DECORATING

Notes

Nutrition Information:

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Protein Coconut Cupcake Ingredients

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COCONUT

CUPCAKES

FROSTING

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COCONUT

CUPCAKE

FROSTING

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CINNAMON SUGAR

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GLAZE

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