Friday, April 24, 2015

Almond Joy Cupcakes


For the Cupcakes
1 (15.25 ounce) package devil’s food cake mix (see note below)
1 (3.4 ounce) package instant chocolate pudding mix
3/4 cup sour cream
3/4 cup vegetable oil
3 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water
10 snack size Almond Joy candy bars, cut in half
For the Butter cream frosting
3 sticks (1 1/2 cups) unsalted butter, room temperature
1 ½ pounds (24 ounces) confectioners' sugar, sifted
2 teaspoons vanilla extract
2-4 tablespoons heavy cream
For the Garnish
shredded coconut


1. Preheat oven to 350°F. Line muffin tin with paper liners.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about one minute on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
Push half a snack size Almond Joy into the center and use a spoon to cover the candy bar.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 5 minutes or so before removing them to a cooking rack to cool completely. Once cupcakes are cool, prepare the butter cream frosting
5. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 8 minutes. This process will lighten the color of the butter and ensure you butter cream in extra smooth and fluffy.
6. Turn speed down to low and gradually add in the confectioners' sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in 1-2 tablespoons heavy cream and vanilla extract and mix until combined. Turn mixer back up to medium-high speed and beat the mixture for an additional 5-6 minutes. If needed, add in a little more cream 1 teaspoon at a time until you reach the consistency you desire. Pipe the butter cream onto cupcakes and topped with shredded coconut.

Wednesday, April 15, 2015

Chocolate Chunk Cream Cheese Cake

1 cup all purpose flour 
1/2 cup sugar 
1/2 tsp baking powder 
1/2 tsp baking soda 
1/4 tsp salt 
2 eggs 
5 tbsp butter, melted 
5 oz cream cheese, softened 
2 cups powdered sugar 
1/2 tsp vanilla 
1 bag DOVE Dark Chocolate Promises (I prefer Milk Chocolate)
1. Preheat oven to 350 degrees. 
2. In a large bowl mix together flour, baking powder, baking soda, salt and sugar to prepare the cake mixture. Add in melted butter and stir to combine. Add in one of the eggs and stir to combine well. Press mixture into an 8 x 8 sized baking pan and set aside. 
3. Place approximately 24 of your DOVE Dark Chocolate Promises into the pan on top of the cake mixture (four rows of six works well in 
 8 X 8 pan). 
4. In a separate bowl mix together softened cream cheese, egg, vanilla and powdered sugar. Stir until well combined then pour mixture over the top of your cake mixture and DOVE Dark Chocolate Promises. Spread gently with a spatula to cover. Chop up remaining DOVE Dark Chocolate Promises and sprinkle over the top of the cream cheese layer. 
5. Bake for approximately 30-35 minutes or until golden brown. Remove from oven and let cool on a wire rack. Enjoy!

Saturday, April 11, 2015

Chocolate Bavarian Torte


  •  1 package devil's food cake mix (regular size)
  •  1/3 cup packed brown sugar
  •  1 teaspoon vanilla extract
  •  1/8 teaspoon salt
  •  2 cups heavy whipping cream, whipped
  •  2 tablespoons grated semisweet chocolate


    1. Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire rack to cool completely.
    2. In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream.
    3. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers three times. Cover and refrigerate 8 hours or overnight. Yield: 12 servings.