Dark Chocolate Zucchini Bread

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So, like everyone, I am a little obsessed with Pinterest.   I found this delicious seeming chocolate zucchini bread and needed to make it immediately.

The recipe can be found here – http://www.sliceoffeist.com/2010/08/very-grateful/

I decided to make them in a whole loaf form to keep at home, and mini cupcakes to take to work.

ImageThese little minis were adorable.  I made a cinnamon cream cheese frosting to top them off

Cinnamon Cream Cheese Icing:

4oz cream cheese, softened

1tsp cinnamon

3/4 cup powdered sugar

Combine all ingredients until the icing is a thick spreadable consistency.  This won’t be like regular cupcake frosting, but would more resemble melted cream cheese.  It should be like that, its ok.  You can add more sugar if you want a sweeter more frosting-like texture.  I really wanted something more tangy and like a glaze so this was perfect for me.

I used the icing to glaze the whole loaf of bread.  Yum. Image

be mindful of the bake times.  If this goes even a minute too long, the bread will be very very dry.  Enjoy!

Rolo Cupcakes

I love you mommy!

OK, so Mother’s Day is coming up on Sunday.  Since I’m probably the best daughter of all time, and clearly my mother’s favorite I have to keep that up by buying her an awesome gift, taking her to a nice dinner, and baking her delicious cupcakes.  She’s a chocolate fiend, so I had to make her chocolate cakes.  I already made oreo cake for her birthday, so I went rolo.  Logical next step, of course. So, behold, my Chocolate Rolo Cupcakes with Caramel Buttercream Frosting.

They’rsuper adorable and I have a freezer full of rolos.  Someone come eat those – I’m on a diet.

Makes: 24 Cupcakes

1 box of your favorite chocolate cake mix (I used dark chocolate fudge cake, yum)

1 can diet cream soda

24 rolos – frozen for at least 2 hours

Frosting:
2 sticks of butter, softened

2.5 cups powdered sugar

2/3 cup caramel sauce

2 bags of mini rolos, or 24 additional rolos

Preheat oven to 350 degrees.

Combine cake mix and diet soda and beat for about 5 minutes with hand mixer.  When the batter is smooth scoop into a lined cupcake tin.   Unwrap 24 rolos and put the rolo in the center of the cupcake.  Push a little until just level with the top of the batter.  Bake for 15 minutes.

In another bowl mix butter with hand mixer until smooth and fluffy.  Add caramel sauce and beat for another minute.  Mix in powdered sugar a portion at a time until the frosting reaches the sweetness and thickness that you like.  Its all about you.  Add more caramel until the frosting doesn’t just taste like butter.

Pipe on frosting and smoosh a rolo on top.  Wah, la!  Fancy.

I hope my mom loves me for all of this.

Christmas Cupcakes Part II

 

 

 

Adorably Festive!

 

..and for my second cupcake I made chocolate peanut butter cupcakes.  I didn’t think the light brown color of peanut butter icing would be very festive, so I made some white chocolate wreaths to put on the top.

For the cake:

Devil’s Food Cake

12oz (1 can) diet cream soda

24 mini reese’s cups – frozen

For the icing:
1/2 cup creamy peanut butter

8 tbsp butter

3 cups powdered sugar

2 – 3 tsp water

 

Mix the cake mix and diet soda until combined.  Scoop into cupcake liners and place one frozen reese’s cup in the center, push it down until secured in the batter.  Bake for 15 mins at 350 degrees and let cool

For the icing mix peanut butter and butter until combined and fluffy.  Then stir in the powdered sugar and water 1tsp at a time.  The icing will have the consistency of fudge as you thin it out.  Feel free to eat globs of it.  Peanut butter and butter can’t possibly be bad for your heart or arteries.  STOP EATING THE ICING, FATASS.  Pipe on to cool cupcakes.  The cupcakes will have a little hole in the middle from the reese’s cup.  Just ice over the hole, it’ll be ok.

I topped each cupcake with a chocolate wreath.  I made them the same night as the stupid bundt cake.  I bought green and red melting chocolates from the craft store.  I tried to melt the green but accidentally burned it a little bit so it formed this ridiculous play dough texture.  I rolled them and formed wreaths and sprinkled them with some green sugar crystals to make them more fun.  Then I melted some red chocolates and piped bows on and put a white pearl in the middle of the bow.  I took some artistic license with these wreaths. I melted a second batch of green chocolates and that worked out much better, so I piped them onto a metal cookie sheet that I had put into the freezer for about 10 minutes into flatter wreaths and did my bow stuff.  Those look better and will probably be easier to eat since it won’t be this giant brick of chocolate on these cakes.  Those pretty wreaths go on my boyfriend’s families’ cupcakes.  They need to be impressed with me and my skills.   Anyway, the wreaths are easier to make than you’d think so give it a shot.  If you don’t feel like it, sprinkles are a lazy persons option.

 

Merry Christmas!!

Christmas Cupcakes!

Santa loves mint...

Merry Christmas, ya’ll!

This year I was going to something different.  I was going to bring gingerbread men cookies to all my celebrations.  Mix it up a little and not bring cupcakes, right?  Well, after sugar cookies, I realized that I pretty much hated cutting out all those cookies and frosting them AND decorating them.  Forget about it.  I stuck to what I know.  What I really love doing – making cupcakes out of cake mix and lots of buttery frosting.

Did I mention that I have like 32+ people at any given family holiday?  I have a huge family.  So I usually make 2 dozen cupcakes to bring with me for these festivities.  I also have to go to my boyfriend’s families’ holiday activities, so actually I usually make 4 dozen cupcakes.  Anyway, for my first batch of cupcakes I made mint chocolate chip cupcakes.  I was inspired by the recipe I found here – http://www.yourcupofcake.com/2011/05/andes-mint-cupcakes.html  and I thought that chocolate mint was really festive.

Cake:
Devil’s Food cake mix

12 oz (1 can) diet soda

1/2  cup mini chocolate chips

I veered off a little bit from the yourcupofcake.com recipe for the icing.  I really wanted a chocolate peppermint flavor in the entire cupcake, so I added some vanilla and cocoa to the icing to give it just a hint of the chocolate flavor.  I think it really reduced some of the strong mint flavor.

Icing:

8oz cream cheese

8 tbsp butter

1 tsp vanilla

1.5 tsp peppermint extract

3 tsp cocoa powder

3 cups powdered sugar

green food coloring

Is this really a mystery at this point? Mix cake ingredients, put into baking cups, bake for 15 mins at 350 degrees.  Let them cool.  If you can’t manage that, you’re probably retarded.  Or a child.  Or a retarded child. And IF you’re a retarded child your parents shouldn’t be letting you bake cupcakes by yourself.

For the frosting beat the cocoa powder, vanilla, cream cheese, and butter together until fluffy.  Seriously you guys, I’m a fluffy nazi.  Just make it fluffy.  Its not hard.  Unless you’re that retarded child with bad parents.  Shoo shoo retard flu! Anyway, add in the powdered sugar and enough green food coloring to make it green without being that horrible baby-poop green color that you get when you mix green and brown. Sorry,that was gross but I don’t know any other way to describe that color.

Pipe onto the cupcakes.  I used a wilton 1M tip.  Its my new favorite cupcake tip.  Boom.  I let my boyfriend pick the sprinkles, and I think he did an excellent job.