Tag Archives: chocolate glaze

Healthy Carrot Cake Cupcakes with Chocolate Glaze

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Carrots and chocolate? Yes please! This combination of flavors is delicious and what’s a better way to try it out than with carrot cake cupcakes with chocolate glaze. These cupcakes are healthy and make great snacks on the go. Lately cupcakes have been a little underrated, especially with summer rolling around the corner and people are trying to get a little healthier. This version isn’t loaded with refined sugars, instead it includes honey which is a fantastic healthy alternative to sugar. I like to call it edible liquid gold since it’s full of anti-bacterial properties that help fight cancer, increase athletic performance, and can actually fight off colds.

If you are looking for a easy take-to-work or school snack, these cupcakes are just perfect. Toss them into ziplock bags in the freezer and just take them out a few hours or the night before you need them. Now enough blabbing, let’s get baking!

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!  

Healthy Carrot Cake Cupcakes with Chocolate Glaze

 

Ingredients:

To Make Cupcakes

  1. 1.5 cups whole wheat flour
  2. 1.5 tsp baking powder
  3. ½ tbsp. cinnamon
  4. ½ tsp baking soda
  5. 1 tsp vanilla extract
  6. Pinch of salt
  7. ½ tsp nutmeg
  8. ½ cup raisins
  9. 1 cup plain yogurt
  10. 2 cups grated carrots
  11. 1.2 cup honey
  12. 2 eggs at room temp
  13. 1/3 cup coconut oil (or you can use plain vegetable oil)

To Make Chocolate Glaze

  1. A few squares of baking chocolate
  2. Little bit of vegetable oil

Instructions:

  1.  Preheat oven to 430 F and line cupcake pan with cupcake cups. In a large bowl, combine the dry ingredients: flour, baking powder, baking soda, pinch of salt, cinnamon, and nutmeg.
  2.  Peel and grate carrots and then in a separate small bowl toss raisins with 1 tsp of flour. Combine carrots and raisins to dry flour mixture from step 1.
  3. In a separate bowl, combine oil, honey, and then beat in eggs, yogurt, and vanilla extract. Combine with carrot and flour mixture and mix well until everything is incorporated. Pour batter evenly into cupcake cups and bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
  4. Remove cupcakes from oven and transfer to a wire rack to cool completely. To make chocolate glaze, melt a few squares of baking chocolate with a little bit of vegetable oil in a saucepan. Pour over cupcakes and voila!

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Neapolitan Chocolate Birthday Cake

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This weekend I have a very special birthday coming up, and they are definitely a chocolate lover! The inspiration for this cake cake was inspired by my love of neapolitan ice cream – I remember spending summers at my grandpas eating Chapman’s Neapolitan ice cream just about every day (who didn’t back in the 90’s!). 

Chocolate and vanilla layers stacked and sandwiched between generous layers of chocolate and pink buttercream frosting makes this cake the perfect birthday cake. The outside is smothered all over with chocolate frosting and makes this cake almost like a surprise when you slice it – the pink frosting inside really pops! 

I haven’t revealed the inside of the cake just yet since it’s sitting in the freezer waiting for this weekend’s birthday party. When it’s sliced I will be sure to put up a picture, so stay tuned for the inside reveal!

*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks! 

Neapolitan Chocolate Birthday Cake

Chocolate and vanilla layer cake sandwiched between chocolate and pink buttercream frosting.

Ingredients:
 
For Chocolate Cake Layers
 
  1. 1 3/4 cups all-purpose flour
  2. 2 cups sugar
  3. 1 ¾ cups unsweetened cocoa ¬powder
  4. 2 tsp baking soda
  5. 2 1/2 tsp baking powder
  6. 1 tbsp rum
  7. pinch of salt
  8. 2 eggs
  9. 1 cup buttermilk
  10. 1 cup strong black coffee
  11. ½ cup vegetable oil
  12. 2 tsp vanilla extract
To Decorate
 
  1. Strawberries
  2. Homemade chocolate glaze (baking chocolate and oil mixture)
  3. Shaved white chocolate
For Vanilla Cake Layer
 
  1. ½ cup unsalted butter, softened at room temperature
  2. 2 cups all-purpose flour
  3. 1 tbsp baking powder
  4. Pinch of salt
  5. ½ cup granulated sugar
  6. 3 large eggs, room temperature
  7. 1 cup whole milk
  8. 1 tsp vanilla extract
For Buttercream Frosting
 
  1. 4 cups unsalted butter, softened
  2. 8 tbsp milk
  3. 6 tsp vanilla extract
  4. 8 cups confectioners sugar
  5. food coloring
  6. cocoa powder
Directions:
 
To Make Chocolate Cake Layers
 
  1. 1. Preheat oven to 350F. Grease and flour two 8” round baking pans.
  2. 2. In a mixing bowl using an electric mixer, combine sugar, flour, cocoa, baking soda, baking powder, and salt until combined.
  3. 3. Add eggs, buttermilk, rum, coffee, oil, and vanilla. Beat on medium for 2 mins and then pour evenly into prepared pans.
  4. 4. Bake for 30-35 mins or until a toothpick inserted in center comes out clean. Cool for 10 mins, remove to wire rack and transfer to the freezer to cool completely.
To Make Vanilla Cake Layers
 
  1. 1. Preheat oven to 350F. Grease and flour one 8” round baking pan.
  2. 2. In a mixing bowl, whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium until combined. Mix in eggs, and then slowly add in flour mixture and beat on low. Add milk and vanilla and keep beating until combined.
  3. 3. Pour cake batter into pan and bake for 30-35 minutes until golden or until a toothpick inserted in the center comes out clean. Turn out onto rack and allow it to cool completely, or transfer to the freezer to chill.
To Make Buttercream Frosting
 
  1. 1. Using an electric mixer, cream all of the ingredients together until a buttercream frosting forms. Make sure the mixture is spreadable, and no clumps of butter are visible.
  2. 2. Separate ¼ of the frosting and place it in a separate bowl. Add a few drops of red food coloring and mix with an electric mixer to form a pink frosting.
  3. 3. In the rest of the white frosting add a few tablespoons of cocoa powder and mix with an electric mixer. If the frosting isn’t dark enough, add more cocoa and mix again.
To Assemble Cake
 
  1. 1. Add a tablespoon of frosting in the center of a plate to hold the first layer in place. Place the first chocolate layer on top.
  2. 2. Spread a generous amount of chocolate frosting over the first layer. Next, place the thick vanilla layer on top. Spread all of the pink frosting over this layer.
  3. 3. Add the last chocolate layer on top of the pink frosting and then frost the whole cake with the remaining chocolate frosting. Arrange strawberries on top of the cake.
  4. 4. In a double boiler, melt chunks of cooking chocolate and a little bit of oil to make a spreadable chocolate glaze. Pour over the top of the cake and strawberries. Sprinkle shaved white chocolate near the bottom of the cake and then place in the freezer to chill and set.

Tim Horton’s Boston Cream Donut Replica Recipe

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A replica recipe to the world famous Boston cream donuts from Tim Hortons! For once you can enjoy your own homemade donuts made from scratch!

Second Photo: Simple and Home Made Blogspot

Tim Horton’s Boston Cream Donut Replica Recipe

 
Yields 14
Classic Tim Hortons Boston cream donuts filled with vanilla cream and glazed with chocolate!
 
Ingredients:
 
Vanilla Cream Filling
 
  1. 2/3 cup granulated sugar
  2. 2 cups whole milk, divided
  3. 2 teaspoons vanilla extract
  4. 1/4 cup cornstarch
  5. 5 egg yolks
  6. 3 tablespoons unsalted butter, softened
Doughnuts
 
  1. 3/4 cup warm milk (105-110 degrees F)
  2. 21/4 teaspoons active dry yeast
  3. 1/3 cup granulated sugar
  4. 23/4 cups unbleached all-purpose flour
  5. 1/4 teaspoon ground cardamom
  6. 1/4 teaspoon nutmeg
  7. 1 teaspoon salt
  8. 4 egg yolks
  9. 1/2 cup unsalted softened butter cut into tablespoons
Chocolate Glaze
 
  1. 4 ounces bittersweet chopped chocolate
  2. 3 tablespoons water
  3. 2 tablespoons light corn syrup
  4. 1/3 cup granulated sugar
  5. 3 tablespoons unsalted butter, softened
  6. vegetable oil for frying
Instructions:
 
  1. In a saucepan, combine sugar, 1 1/2 cups of milk, and vanilla extract and cook over low heat, stirring constantly with a wooden spoon until the sugar is dissolved. Raise the heat almost boiling.
  2. Place cornstarch in a medium bowl and whisk the remaining 1/2-cup milk until smooth. Add the egg yolks and blend.
  3. Slowly whisk in the hot milk mixture into the yolk mixture. Return the milk-yolk mixture to the saucepan and boil gently for 1 minute over medium heat.
  4. Remove from the heat and whisk in the butter. Pass the mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until chilled.
  5. Place the warm milk, yeast, and 1 teaspoon of the sugar in the bowl of an electric mixer. Stir the yeast into the mixture and let stand for 10 minutes, or until foamy.
  6. Add 1 cup of the flour and, using the paddle attachment beat on low speed for 2 minutes to form the sponge. Remove, cover with plastic wrap, and let the sponge stand at room temperature until well risen, about 30 minutes.
  7. In a bowl, whisk together the remaining 1 3/4 cups flour with the cardamom, nutmeg, and salt; set aside.
  8. Return the bowl containing the sponge to the mixer stand. Add the egg yolks and mix until incorporated, then beat in the remaining sugar. Slowly add butter, then the flour-spice mixture and beat on medium speed for 5 minutes. The dough should be soft and should not form a ball.
  9. Scrape the dough into a well-buttered bowl and coat all sides with butter. Cover it with buttered plastic wrap, and let the dough rise in a warm place for 1 hour, or until doubled in volume.
  10. Turn out the dough onto a lightly oiled work surface. Gently press down to flatten it evenly to no less then 1/2 inch thick. Cover loosely with plastic wrap and let it rest for 5 minutes.
  11. Line a baking sheet with parchment or waxed paper. Using a floured 2 1/2-inch biscuit cutter, cut out 14 dough rounds. Transfer them to the lined baking sheet, spacing them at least 1-inch apart to allow for expansion. Let rise for 30 minutes, or until doubled in size.
  12. Pour the oil into a saucepan to a depth of 2 to 3 inches. Heat the oil to 360 degrees F. Line a baking sheet with paper towels.
  13. Fry the doughnuts, 3 or 4 at a time, for about 1 minute, or until golden brown on each side. Transfer the doughnuts to the paper towels to drain, then place on a wire rack to cool. As soon as the doughnuts are cool, use a long, thin, plain pastry tip to poke a hole through the midline to the center of each doughnut. Let cool completely before filling.
  14. Remove the vanilla cream filling from the refrigerator and beat with the electric mixer on medium speed until smooth. Scrape it into a large pastry bag fitted with a medium plain tip. Pipe the filling into the hole in the middle of each doughnut until the doughnut feels full. Wipe off any excess cream.
  15. Place the chopped chocolate in a medium heatproof bowl.
  16. Combine the water, corn syrup, and sugar in a heavy-bottomed, medium saucepan. Place over low heat and cook, stirring until the sugar is dissolved. Bring to a full boil and pour the hot syrup to melt over the chopped chocolate. Whisk in the butter and let it cool until it starts to thicken slightly, stirring occasionally.
  17. Spread a scant tablespoon of chocolate glaze over the top of each doughnut and let it sit for a few hours on a rack.