K's Desserts Archives - Page 3 of 8

Posted by Keelin Hollenbeck on June 13, 2013

Raspberry-Lemon Whoopie Pies

Summer is officially here for me. What exactly does summer entail? Early Friday hours at work, eating outside, fresh berries, half and half iced tea lemonades, watermelon, grilling, and of course chilled white or rosé wines. It doesn’t get too warm in San Francisco in the summer, but it does where I live in South Bay. It’s really strange getting on my train in the morning where it’s warm and then getting off in cooler, cloudier SF. Over the weekend it was 75ish in the city and 85ish where I live. We drove 45 minutes northeast to go to wine tasting in Livermore Valley and it was 104 degrees out! Crazy weather going on here.

Summer Whoopie Pies

In summer, it’s all about the light fruity desserts so today I bring you the recipe for Raspberry-Lemon Whoopie Pies. The dessert consist of two lemon cakes with a raspberry whipped cream filling in-between. For best results, make the cakes ahead time, but don’t fill with whipped cream until serving. I topped mine with confectioners sugar to add an extra touch of sweetness. Yay for summer!

Raspberry-Lemon Whoopie Pies

Author: 2 Sisters 2 Cities

Serves: 15

Ingredients

For Cakes

½ cup butter (1 stick)
1 cup light brown sugar
1 tbsp. grated lemon zest
1 tsp. vanilla extract
1 large egg
2¼ cup flour
¾ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 cup milk
confectioners’ sugar, for sprinkling

For Filling

¾ cup heavy cream
3 tablespoons light brown sugar
1 cup raspberries

Instructions

For Cakes

Preheat the oven to 350 degrees.
In the bowl of a mixer add butter, 1 cup brown sugar, and lemon zest. Beat until light and creamy.
Mix in egg and vanilla to the mixture and scrape the sides down to incorporate everything.
In a medium bowl whisk together flour, baking powder, baking soda, and salt.
With the mixer on low add in the flour in three parts alternating with the milk until all is combined.
Line two baking sheets with parchment paper. Scoop about 2 tbsp. of batter and drop on baking sheet, leaving at least two inches in-between each mound. Bake for 17-19 minutes, rotating baking sheet halfway through. The cake should spring back in the middle and be slightly golden brown on the edges.

For Filling:

In the bowl of mixer fitted with the whisk attachment add in heavy cream and brown sugar. Beat until whipped cream forms in soft peaks. In a small bowl, mash raspberries with a fork, gently fold into whipped cream.

When ready to serve:

Divide whipped cream on the bottom halves of cakes and top with another cake. Sprinkle with confectioners’ sugar.

Source- Slightly adapted from Martha Stewart

Raspberry Whipped Cream Filled Lemon Whoopie Pies
sisterk (2)

Posted by Keelin Hollenbeck on May 31, 2013

Samoa Truffles with Toasted Coconut and Caramel

Did you know that you can make truffles with just about any type of cookie or brownie? It blew my mind when I discovered all the different type of truffles out there. My boyfriend was as shocked as me and then immediately made me make Samoa truffles.

Samoa Truffles

These cookies would be perfect if you froze your Girl Scout Samoas for a rainy day. I don’t really know many people that can do that- we certainly can’t save Samoas around here. They are way too delicious and we love cookies far more than the “average Joe.” So instead, we bought Keebler’s Coconut Dreams which are practically the same thing. I am pretty sure they are the same thing- they just don’t have the nostalgia of Girl Scout Cookies. Anyways for the purpose of this recipe, they are perfect because we are going to pulverize them into dust (okay, more like crumbs but I was going for the dramatic statement here.) The crumbs are then mixed with cream cheese, rolled into balls, partially froze and then dipped in melted chocolate. You could end it there but then I topped them with toasted coconut and drizzled them with caramel. Oh yeah, that’s how we do it around here. Go big or go home!

Also as a side note, I keep truffles in the freezer and then bring them out before serving. That’s why my truffles have a little condensation on them!

Bite of Samoa Truffle

Samoa Truffles

Author: 2 Sisters 2 Cities

Serves: 24

Ingredients

1 box of Samoas or Keebler’s Coconut Dream
2 oz. cream cheese , at room temperature
8 oz. bittersweet or semisweet chocolate, melted
¼ cup sweetened coconut,
2-3 caramel pieces
half and half or milk (caramel sauce)

Instructions

In the bowl of a food processor, grind the cookies into a crumb consistency. In a medium bowl mix together the crumbs and the cream cheese at room temperature. Stir them until they are combined into a dough like consistency.
Roll the dough into balls. Mine was a little smaller than a ping pong ball. Place on a wax paper covered baking sheet and freeze for 30 minutes.
While the balls are freezing, place shredded coconut in a non-stick frying pan over medium heat. Stir until lightly browned and toasted. Watch the coconut carefully because it will burn easily.
Melt the chocolate in a medium-sized heat proof bowl in the microwave in 30 second intervals. Stirring in between until completely melted.
Once the dough balls are in the freezer for 30 minutes dip them in the melted chocolate. Place on a waxed paper covered baking sheet and sprinkle with toasted coconut. Repeat for remaining dough balls.
Place tray back in the freezer for chocolate to harden.
Take a few pieces of caramel candy chews in a small bowl with a few drops of half and half or milk. Microwave in 5-10 second intervals to melt, stirring in-between. Watch the caramel carefully because it will start to burn very easy (I burned my first batch.) With a spoon drizzle the caramel in zig-zags on top of the toasted coconut that is stuck on the chocolate coating. Let cool an enjoy!

Source- Adapted from Cookies and Cups

Samoa Cookie Truffles

sisterk (2)

Posted by Keelin Hollenbeck on April 14, 2013

Chocolate, Peanut Butter, Caramel Snicker, Chocolate Covered Pretzel Blondies

As you can see, we love chocolate chip cookies of all variations around here. These super chocolate chip blondies I made several weeks ago got the wheels in my brain turning. I loved the recipe because the middles were practically filled with chocolate and were so soft and delicious.

Candy Blondies

My boyfriend and I decided to invent a blondie that captured the concept of a Take 5 Candy bar, which my boyfriend can’t get enough of. The mixture of chocolate, peanut butter, peanuts, caramel and pretzels all together is awesome. We bought truffles from Trader Joe’s a few weeks ago that were salted dark chocolate filled with peanut butter and caramel. Amazing. To start with, we used the base recipe for the blondies since we love those so much. We added Reese’s Peanut Butter chips and semi-sweet chocolate chips into the dough and then on top we added mini chocolate covered pretzels and cut-up pieces of Snickers caramel (this is one of their new products that is a chocolate candy bar filled with caramel.)

The result…delicious! I would even go as far as to take chopped-up Reese’s Peanut Butter Cups to add-on top next time. The caramels sort of sink in and disappear while baking so feel free to load on more toppings than I did. I am calling them Candy Blondies because Peanut Butter, Chocolate Chip, Snickers Simply Caramel, and Chocolate Covered Pretzel Blondies is just far too long. Don’t you agree?

Candy Ingredients

Candy Blondies

Ingredients

1 cup unsalted butter (2 sticks), at room temperature
1 cup light brown sugar, lightly packed
½ cup granulated sugar
2 tsp. vanilla extract
2 large eggs
2 cups AP flour
1 tsp. baking soda
1 tsp. kosher salt
1 cup semi sweet chocolate chips
1 cup peanut butter chips
2-3 bars of Snicker’s Simply Caramel Bars, chopped
1 cup of mini chocolate covered pretzels (or regular sized roughly chopped)

Instructions

Preheat oven to 350 degrees.
Using the paper from the sticks of butter, grease a 8½x12x2 inch baking pan and then dust with flour.
In the bowl of an electric mixer cream butter and sugars on high speed until light and fluffy.
Scrape down the sides of the bowl, turn mixer to low and then add in vanilla extract. Next add in egg one at a time mix until all combined.
In a medium sized bowl sift together the flour, baking soda, and kosher salt.
Gradually add in dry ingredients with the mixer on low speed until all combined.
Fold in the chocolate chips and peanut butter chips.
Spread the dough onto baking pan until smooth and then press the Snickers Simple Caramel Pieces and Chocolate Covered Pretzels into the top of the dough,
Bake for 30 minutes. Stick a toothpick into the middle of blondies and if there is no batter on the toothpick they are done.
Let cool and then slice into squares.

Source- Adapted from Ina Garten’s Barefoot Contessa Foolproof

Candy Covered Blondies

sisterk (2)

Posted by 2 Sisters 2 Cities on March 31, 2013

Happy Easter Readers!   We have been busy this Easter season getting recipes and holiday ideas ready for you.   Feel free to browse around for more ideas, but here are some great ways to celebrate this holiday with your family and friends.

These classic deviled eggs have been a huge Pinterest hit this season. They are so easy to make and delicious. Make these for an appetizer tonight with your dinner!

Our second favorite this season is the easy-peasy Cheesy Potatoes.   This recipe comes together in minutes with using the short-cut of frozen hash browns.

Who doesn’t love a homemade biscuit fresh out of the oven?   This recipe here is so easy you can whip it up right now and have biscuits in under 30 minutes!
easter bunny place cards
How will you guest know where to sit? Make these super cute and easy place cards. Do I see a project for the kid’s to do while you are prepping dinner?

Don’t forget our favorite course (especially pregnant M!)… Dessert! Chocolate dipped coconut macaroons!

Homemade Funfetti Cupcakes with buttercream frosting topped with marshmallow peeps

Rice Krispie Treat Eggs dipped in Peanut Butter Chocolate!

Or Peanut Butter Filled Chocolate Bunnies!

Wishing you all a memory-filled and happy holiday!

Love always,
sisterk (2) and sister m signature

Posted by 2 Sisters 2 Cities on March 29, 2013

Homemade Funfetti Cupcakes

Since Easter is usually timed with the start of spring, it is often associated with bright and pastel colors. Oh, and of course bunnies and chicks! I was trying to think of a cupcake that could be Easter-themed. I know I could have gone with a carrot cake cupcake, but truthfully my all time favorite cupcake is vanilla with buttercream frosting.

Funfetti Cupcakes

Homemade funfetti cupcakes have been on my list of recipes I have been wanting to try for awhile. After finding the cutest Easter egg cupcake liners at Target- okay, I may be a little obsessed with Target- I decided to give this recipe a try. A fun way to top these colorful cupcakes is with a bright-colored marshmallow peep. My favorite peeps are the yellow ones of course! Make these cupcakes for your Easter weekend!

Easter Funfetti Cupcakes

Homemade Funfetti Cupcakes

Author: 2 Sisters 2 Cities

Serves: 12

Ingredients

Funfetti Cupcakes

1 + ⅔ cup AP flour
½ tsp. baking powder
¼ tsp.baking soda
½ tsp. salt
1 cup sugar
½ cup unsalted butter, at room temperature (1 Stick)
1 egg
¼ cup sour cream
¾ cup milk
2 tsp. vanilla extract
½ cup sprinkles

Buttercream Frosting:

½ cup butter (1 stick)
3-4 cups confectioner’s sugar, sifted
¼ cup milk
1 tsp. vanilla extract
Sprinkles, for topping
Peeps, for topping

Instructions

Funfetti Cupcakes

Preheat oven to 350 degrees and line a cupcake pan with liners.
In a medium bowl mix together flour, baking powder, baking soda, and salt. Whisk together until combined.
In the bowl of your mixer add butter and sugar. Mix until fluffy.
Add in eggs and mix together.
In a measuring cup mix together sour cream, milk and vanilla.
Add dry ingredients into mixer bowl in 3 parts alternating with sour cream/milk mixture.
Mix until smooth. Gently fold in sprinkles into batter with a rubber spatula.
Divide the batter into the 12 cupcake pans. Place in oven and bake for 18-20 minutes

Buttercream Frosting:

Cream butter in bowl of mixer, add in 2 cups of confectioners’ sugar, milk and vanilla on medium speed. Beat until smooth and creamy, making sure to scrape down the sides to incorporate all of the ingredients. Gradually add in remaining confectioners’ sugar until the frosting is a good spreading consistency. Beat on medium high speed until light and fluffy, making sure not to over beat.

Assembly:

Once cupcakes are cooled, prepare a pastry bag with a large star tip. Fill with frosting and swirl onto cupcakes. If you don’t have pastry bags or tips, glob a spoonful of frosting in the middle of cupcake and take a knife and smooth around. Top with sprinkles and peeps.

Source: Cupcakes adapted from Sally’s Baking Addiction, Frosting is a 2 Sisters 2 Cities original

Home Easter Funfetti Cupcakes
sisterk (2)

Posted by 2 Sisters 2 Cities on March 27, 2013

Rice Krispie Treat Eggs Dipped in PB Chocolate

In college, my roommate and I use to make Rice Krispies treats and eat them when they were hot and gooey before pushing them into a pan. Everytime I see the advertisement for Rice Krispies treats and their egg shaped recipes, I have the urge to make them. What’s better than homemade Rice Krispies treats? Homemade Rice Krispies treats shaped like eggs and dipped in peanut butter chocolate and sprinkles! That’s what I am talking about!

I also wanted to state that prepackaged Rice Krispies treats are nowhere as good as homemade ones. Not even close. Not one bit. No siree!

Okay, so to make egg-shaped Rice Krispies, you need plastic eggs which you will use as your mold. Cooking spray is your friend for this process for both the eggs and your hands. You could also use canola or vegetable oil if cooking spray isn’t your thing.

This recipe would be a lot of to make with your family. I would recommend making the peanut butter/ chocolate ahead of time in the microwave and letting it cool down a bit to thicken up. I thought of this genius idea after making them, but if you don’t have sprinkles you could use ground up graham crackers… mmmm s’mores. If you don’t like peanut butter, than skip this ingredient and melt another ounce or two of chocolate. Dipping Rice Krispie treat eggs could almost be as fun as dying real eggs.

Rice Krispie Treat Eggs

Rice Krispies Treat Eggs Dipped in Peanut Butter Chocolate

Author: 2 Sisters 2 Cities

Ingredients

3 tbsp. butter
1 10 oz. package regular marshmallow
6 cups Rice Krispies cereal
cooking spray
5 oz. semi sweet melting chocolate (such as Baker’s)
1 tbsp. Crisco
¼ cup peanut butter
sprinkles

Instructions

In a large microwave safe bowl microwave butter for 1 minute or until melted. Add marshmallows and stir to coat with butter. Microwave the bowl of marshmallows for 2 additional minutes and stir to combine. Add in 6 cups of Rice Krispies and stir until combined.
Cover a clean plastic Easter egg with cooking spray. Fill both sides with Rice Krispie treat mix and then close egg to stick both sides together. Lay egg on wax paper to cool. Continue this process until all of the mix is made into eggs. Use cooking spray as needed to prevent sticking.
In a medium microwave safe bowl add in chocolate and Crisco. Microwave in 30 second intervals, stirring in-between, until completely melted and smooth.
Add peanut butter to chocolate and stir until combined.
Dip Rice Krispies Treat eggs in chocolate peanut butter. Let cool slightly on wax paper then dip in sprinkles. Place in refrigerator until chocolate hardens. Best if enjoyed in the same day, if not store in an air tight container.

Source: Rice Krispies Treat Recipe is adapted from Kellogg’s Rice Krispies, PB Chocolate is a 2 Sisters 2 Cities’ original

Peannut Butter Chocolate Dipped Rice Krispie Treats

sisterk (2)

Posted by 2 Sisters 2 Cities on March 26, 2013

Peanut Butter-Filled Chocolate Bunny Pops

I found this bunny mold at Target and I thought I could do something fun with it for a Easter gift to give to friends. I wanted to try something different then a solid chocolate bunny., such as a peanut butter-filled bunny! I made the peanut butter filling similar to how I make buckeye cookies, but with a little bit more peanut butter consistency. These peanut butter-filled chocolate bunny pops would be a perfect gift to put in your children’s Easter basket. If I was going to be with my nephew T during Easter weekend, I would give him one! It’s worth noting that these bunny pops are not just for kid’s- my boyfriend loved them! He even said they tasted better than Reese’s Peanut Butter Cups!! Whatt Whatt!!

I bought the small plastic bags at Michaels that I used to wrap the bunnies. I then tied a ribbon around the stick. I used Ghirardelli Chips for the chocolate because I have noticed that Nestle chips lately are really waxy and don’t melt smoothly. You could also use melting chocolate, such as Bakers.

Peanut Butter-Filled Chocolate Bunny Pops

Author: 2 Sisters 2 Cities

Serves: 6-8

Ingredients

Peanut Butter Filling

2 oz. confectioners’ sugar
¼ cup peanut butter
1 tbsp. butter, room temp
⅛ tsp. vanilla extract
pinch of salt

Chocolate

10 oz. semi-sweet chocolate chips (I used Ghirardelli)
2 Tbsp. Crisco

Instructions

In a medium sized bowl, mix together peanut butter, butter, vanilla extract, and salt. Add in confectioners’ sugar and stir until combined. The dough will be dry but work together with your hands. Set aside.
Melt chocolate by either a double boiler method or the microwave method;
Double Boiler- Place chocolate in a double-boiler or a metal or glass bowl above a saucepan with a couple inches of water. Heat up water. Add in 2 tbsp. of Crisco and stir into chocolate. Stir chocolate until completely melted and smooth. Microwave- Place chocolate and Crisco in a microwave safe bowl. Heat up in 30 second intervals stirring in-between each interval. Repeat until smooth.
To ease with candy making pour chocolate into a plastic squeeze bottle (from Amazon or a craft store in the candy making section.)
Fill mold halfway with melted chocolate.
Take 2 tsp. peanut butter filling and roll in-between hands to create a long piece. Pinch the top so it will fit in the bunnies neck/head area. Gently place filling in chocolate but don’t push all the way in (you want it to stay in the middle.)
Fill remainder of mold with melted chocolate, making sure that the peanut butter is covered.
Take lollipop stick and lie in middle of the chocolate. Twist the stick into the chocolate until covered and stick fits into mold.
Tap the tray on work surface to knock out air bubbles. Repeat for remainder of molds. Place tray in the freezer on a flat surface for 1-2 hours until hardened.
Once the candy is hardened pop chocolate pops out of mold and enjoy!
Wrap chocolate top in small plastic bag and tie with ribbon.

How-to-Make-a-PB-Filled-Chocolate-Bunny-Pops_thumb

sisterk (2)

Posted by 2 Sisters 2 Cities on March 16, 2013

Shamrock Shake

When I bought the ingredients for the green mint milk I that I mentioned in my Corned Beef and Cabbage post, I realized I could make something else I love… the McDonald’s Shamrock Shake! Now that there is still sunlight when I get out of work , I was able to take some photo so that I could share this recipe with you. I like that you can control the mint taste because sometimes at McDonald’s I can’t taste the mint at all in their shakes.

Here is my most important tip: You need mint extract and not peppermint extract. If you have peppermint, maybe we can make some candy cane milkshakes near Christmas or you can make these cookies right here from last year’s 12 Day of Christmas Cookies.

Also, if you want to make the green mint milk to go with your St. Patrick’s Day dinner tomorrow, here is what you need to do. First, take the milk and add in a small about of green dye and mint extract (about 4 drops of green food coloring and 1/8 tsp. mint extract for about 16 oz. will make about two serving so divide or multiply as needed.)

For the shamrock shake pictured and referenced in the recipe below, I made it with Eddy’s/Dreyer’s Slow Churned Light Vanilla and skim milk. I also didn’t have liquid food coloring so I put about 2 toothpicks of the gel food coloring in (use a small amount at first and then add additional if you need it.)

Shamrock Shake Knock-Off

DIY Shamrock Shakes

Author: 2 Sisters 2 Cities

Recipe type: Dessert

Serves: 4

Ingredients

2 cups vanilla ice cream
¾ cup to 1¼ cup milk
¼ tsp. mint extract ( Not peppermint!)
8 drops green food coloring

Instructions

In a blender, add in ice cream, ¾ cups milk, mint extract, and green food coloring.
Blend until smooth
If milkshake is too think, gradually add in more milk until it is the consistency you enjoy.
Serve immediately and make a lucky wish with your delicious Shamrock Shake!

Source– Adapted from Topsecretrecipes.com
sisterk (2)

Posted by 2 Sisters 2 Cities on March 15, 2013

Chocolate Guinness Cupcakes filled with ganache and topped with Cream Cheese Frosting

A deep chocolate Guinness Cupcake filled with Guinness chocolate ganache topped with cream cheese frosting for a deliciously boozy St. Patrick’s Day treat. Don’t forget to dress your Guinness Chocolate Cupcakes up with green cupcake liners and sprinkles!

I know, I know, two cupcake recipes in one week. It seems that I have felt very inspired by cupcakes these last few weeks. Must be all the dieting and exercising that makes me think about delicious cupcake recipes all day long.

Chocolate Guinness Cupcakes

Since we are a couple days away from St. Patrick’s Day, I thought I would share this recipe I made last weekend. I knew there had to be plenty of Guinness chocolate cake recipes out there and I wasn’t wrong. I found some had Jameson chocolate ganache filling and Bailey’s frosting, but I didn’t want to buy two whole bottles of liquor just for cupcakes. I am not much of a hard alcohol drinker, unless it is fruity with an umbrella in it! Beer on the other hand, I will eventually drink, plus Guinness was on sale this week in the grocery stores!

Chocolate Guinness Cupcakes with Cream Cheese Frosting

Don’t be freaked out by this recipe because it has beer in it, except if you are pregnant (sorry M!) The Guinness or any stout beer just deepens the flavor of chocolate and makes it extra delicious. I didn’t even use a whole beer for this recipe, which was nice since I got to enjoy the other half of Guinness while I made these.

Chocolate Guinness Cupcakes filled with Guinness Chocolate Ganache

Drinking Guinness reminds me of my family’s vacation to Ireland that we took a few years ago to celebrate my little sister’s high school graduation. It also reminds me of my brother-in-law who would probably point out that he is surprised I remember anything from that trip since I was reading Twilight the whole time. Let me explain, it wasn’t the whole time, it was a couple of drives through the country side that I pulled out the book to read. There are only so many rolling green hills and sheep you can see! Okay, maybe it wasn’t the best time to get “bit” by the Twilight saga, but I still remember the trip!

In Ireland, the Guinness and Murphy’s (the other stout) beer are so delicious. A little interesting fact about Guinness is that they actually export the powder to make Guinness and brew it here in America so it doesn’t taste the same as when you have it in Ireland. Still works for cupcakes though!

Guinness Chocolate Cupcakes

Guinness Chocolate Cupcakes with Cream Cheese Frosting

Author: 2 Sisters 2 Cities

Recipe type: Dessert

Serves: 12

Ingredients

Cupcakes

½ cup Guinness (or stout beer)
½ cup unsalted butter (1 stick)
6 tbsp. unsweetened cocoa powder
1 cup AP flour
1 cup sugar
¾ tsp. baking soda
¼ tsp. + ⅛ tsp. salt
1 large eggs
⅓ cup sour cream

Ganache

4 oz. bittersweet chocolate
⅓ cup heavy cream
1 tbsp. butter
1-2 tbsp. Guinness

Cream Cheese Frosting

2⅓ cups confectioners’ sugar, sifted
3 tablespoons butter, at room temperature
4 oz. cream cheese, cold

Instructions

For Cupcakes

Preheat oven to 350 degrees.
Place cupcake liners in muffin tins.
In a small sauce pan bring ½ cup Guinness and butter to a simmer. Add in cocoa powder and stir with a whisk until smooth.
In a medium bowl mix together flour, sugar, baking soda, and salt.
Then in bowl of mixer beat egg and sour cream.
Once stout chocolate mixture has cooled slightly, add into the the egg mixture until combined.
Add in dry ingredients and beat on slow then using a rubber spatula lightly fold all the ingredients together.
Divide batter among 12 cupcake tins with a ¼ cup measuring cup or a cupcake scoop.
Bake for 17-18 minutes until toothpick comes out clean. Let cupcakes cool.

Ganache Filling

Chop the chocolate and place in a small glass or ceramic bowl. Microwave for 1 minutes and stir.
In a small sauce pan simmer ⅓ cup of heavy cream, then pour over chopped chocolate.
Stir until completely melted. Add it butter and stir until melted and mixed in. Add in 1-2 tablespoons of Guinness and stir until combined.
Let ganache cool in the refrigerator and make sure to stir every 10 minutes.

Frosting

In the bowl of mixer, add in sifted confectioners’ sugar, and butter and beat on medium with the paddle attachment. Scrape down sides and mix until combined. Add in cream cheese and continue to mix. Turn mixer to medium-high and beat for 4-5 minutes until frosting is light and fluffy.

To Prepare Cupcakes

Once cupcakes are cooled, use a cupcake corer or apple corer to scoop out middle. Put cooled ganache in a bag and cut the corner. Fill the hole in the cupcake with ganache. Top filled cupcakes with cream cheese frosting and decorate with green sprinkles.

Source– Cupcakes and ganache adapted from Smitten Kitchen, frosting adapted from Joy the Baker

Need other St. Patrick’s Day desserts?
Check out M’s Chocolate Chip Soda Bread

st_patricks_day_chocolate_chip_soda_bread

Or make these with green food coloring and green sprinkles!

Sugar Cookies with Buttercream Frosting (use a shamrock cookie cutter!)
Soft Sugar Cookie with Buttercream Frosting
Vanilla Cupcakes with Buttercream Frosting
Sugar Cookies with Royal Icing

…umm, can you tell I love buttercream frosting??

Also, make sure you enter our KitchenAid Mixer Giveaway! You can get a Kelly Green one and celebrate St. Patrick’s Day all year round.

sisterk (2)

Posted by Keelin Hollenbeck on March 10, 2013

Chunky Monkey Cupcakes

My boyfriend’s birthday happens to fall around the same time as our dating anniversary and Valentine’s Day. I usually feel the need to make something over the top and special for this span of special events. I thought a really long time about what cupcake I would make him for his birthday. In the past I have made our favorite vanilla on vanilla cupcake so I wanted to try something new. His favorite type of ice cream is Ben and Jerry’s Chunky Monkey. I searched and searched for an existing Chunky Monkey cupcakes recipe, but I couldn’t find one. So, I thought it would be the perfect time to create one. I had several stipulations that I wanted to follow:

1. No banana extract because that just sounds gross to me
2. Use a basic vanilla frosting, not a chocolate or banana frosting so I could use toppings
3. I wanted it to be a banana chocolate chip cupcake, not muffin.
4. I didn’t want to put the actual ice cream in the cupcake. Yeah, I found a recipe that had the melted ice cream in them…gag!

Chunky Monkey Cupcakes Unwrapped

I found a recipe for roasted banana cupcakes in my Martha Stewart Cupcake cookbook to start off the recipe. I added mini chocolate chips and toasted walnuts to this recipe. When they came out of the oven, I couldn’t wait to rip into one to see what it tasted like. At first I was a little disappointed because I didn’t think it would all come together to taste like the ice cream.

I let the cupcakes cool and started to make the frosting. I frosted the cupcakes with a vanilla buttercream frosting with an open circle tip. I then used a small offset spatial to scoop out a well in the top of the frosting. Then, I let the frosting set for a bit while I prepared the ganache, candied walnuts, and chopped banana chips. Once these were ready, I took the homemade chocolate ganache and drizzled the chocolate on top of the cupcakes. It was an amazing chocolate-y mess. I then filled the wells in the frosting with a pinch of candied walnuts and a pinch of chopped banana chips.

Plate of Chunky Monkey Cupcakes

I couldn’t wait to try them so I grabbed my boyfriend and made him try one with me at the same time. The results?? We both shouted with a mouthful of cupcakes, “oh my god- they taste just like the ice cream!” It seriously couldn’t get any closer to the taste of the ice cream. I have to say it was one of my most triumphant baking moments. I am extremely excited to share this recipe for Chunky Monkey Cupcakes with you today.

A bit of a Chunky Monkey Cupcake

Chunky Monkey Cupcakes

Author: 2 Sisters 2 Cities

Serves: 16

Ingredients

Cupcakes:

3 ripe bananas
2 cups cake flour
½ tsp. baking soda
½ tsp. baking powder
¾ tsp. salt
½ cup unsalted butter (1 stick)
¾ cup granulated sugar
3 large eggs, separated
½ sour cream
1 teaspoon vanilla extract
½ cup mini chocolate chips
¼ cup toasted chopped walnuts.
1 tsp. cake flour

Buttercream Frosting:

½ cup butter (1 stick)
3-4 cups confectioner’s sugar, sifted
¼ cup milk
1 tsp. vanilla extract

Ganache:

2 oz. bittersweet chocolate , chopped
¼ cup heavy cream
1 tbsp. butter

Toppings:

½ cup banana chips, topped
¼ cup chopped walnuts
1 tbsp. brown sugar

Instructions

Cupcakes:

Preheat oven to 400 degrees. Place three whole unpeeled bananas on a baking sheet lined with aluminum foil. Roast bananas for 15 minutes. The peels will turn brownish/black.
While bananas are roasting sift together cake flour, baking soda, baking powder, and salt in a medium sized bowl.
Line muffin tins with cupcake liners.
Once bananas are roasted, let cool before peeling. Turn oven down to 350 degrees.
In the bowl on a mixer, cream butter on medium-high until fluffy. Add in egg yolks, one at a time until mixed in. Scraping sides of bowl down in-between eggs.
Add roasted bananas into the mixer.
Mix in dry ingredients in three parts alternating between sour cream (1/4 cup twice).
Beat in vanilla extract.
In a small bowl mix together mini chocolate chips, roasted chopped walnuts and 2 tsp. of cake flour.
Move batter to a large bowl, and clean mixer bowl (If you are not using a stand mixer, just get out another bowl and you don’t need to transfer batter). Add on whisk attachment to mixer. In clean bowl, add in egg whites and whisk until soft peaks form
In the large bowl with batter lightly fold in chocolate chip and walnuts. After the chocolate and nuts are incorporated fold in egg whites in two batches.
Scoop batter into liners, putting about ¼ cup of batter or a cupcake scoop in each lined tin(it should be about ¾ths full). It should make about 16 cupcakes so make sure to fill the empty muffin tins halfway with water for even cooking. lf you have a 12 muffin pan, cook one pan at a time.
Bake for about 20 minutes until a toothpick comes out clean.
Let cupcakes cool.

Buttercream Frosting:

Cream butter in bowl of mixer, add in 2 cups of confectioners’ sugar, milk and vanilla on medium speed. Beat until smooth and creamy, making sure to scrape down the sides to incorporate all of the ingredients. Gradually add in remaining confectioners’ sugar until the frosting is a good spreading consistency. Beat on medium high speed until light and fluffy, making sure not to over beat.

Ganache:

Placed chopped chocolate in small bowl. Place cream in small sauce pan and bring to a simmer. Pour cream on chopped chocolate. Let sit for 1-2 minutes. Whisk together until all the chocolate is melted and smooth. Mix in butter stir until incorporated. Let cool slightly so ganache thickens.

Candied Walnuts:

Take chopped walnuts and place in sauce pan over medium heat. Stirring occasionally and watching so they do not burn. Once walnuts are starting to toast up add in a tablespoon of brown sugar. Stir until brown sugar starts to melt and covers the walnuts. Add in a couple drops of water if the brown sugar isn’t sticking. When walnuts are glazed place on a paper towel and let cool.

Assembly:

Once cupcakes are cooled, prepare a pastry bag with an open circle large tip. Fill with frosting and swirl onto cupcakes. If you don’t have pastry bags or tips, glob a spoonful of frosting in the middle of cupcake and take a knife and smooth around.
With an offset spatula or butter knife, scoop out a small well on in the middle of the frosting.
Take a small whisk, dip in ganache and move back and forth over cupcakes to drizzle with chocolate.
In the well of the frosting add in candied walnuts and chopped banana chips. Enjoy!

Source: Cupcakes adapted from Martha Stewart Cupcakes, frosting and toppings are a 2 Sisters 2 Cities original

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