Mini Smores Dark Chocolate Cheesecakes

Mini Smores Dark Chocolate Cheesecakes

Adapted from: Life Love and Sugar
Yield: 4 mini cheesecakes

Crust

1 1/2 cup graham cracker crumbs

6 tbsp butter, melted

Directions

In a small bowl, combine ingredients and mix well. Press mixture into the bottom and slightly up the sides of four 4.75 inch springform pans. Set aside.

Crust

24 ounces packages of cream cheese, softened (three 8 ounce packages)

1 cup sugar

2 tbsp flour

3/4 cup cocoa (I use Hershey's Special Dark Cocoa)

4 eggs, room temperature

1 cup sour cream

1/2 tsp vanilla extract

1/2 cup hot fudge topping, warm, for topping

35-40 large marshmallows (for topping)

Directions

Preheat oven to 325 degrees F.

In a large bowl, blend the cream cheese, sugar, flour and cocoa with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Add the sour cream and vanilla extract. Beat on low speed until well combined. Divide the cheesecake filling into the pans.

Bake for 30 minutes. Turn off heat and leave cheesecake in oven with door closed for 20 minutes. Open oven door and leave the cheesecake in the oven for another 20 minutes. Remove from oven and allow to cool for another 30 minutes. Chill in refrigerator.

Once completely chilled, preheat oven to 350 degrees on convection bake. Remove springform pan sides from cheesecakes and place cheesecake on a cookie sheet. Top cheesecake with a layer of marshmallows. Bake for about 10 minutes, or until marshmallows begin to brown. If you have a kitchen blow torch, you can finish by browning the marshmallows.

Remove cheesecake from oven and drizzle with hot fudge and graham cracker crumbs. Cheesecake can be served warm out of the oven (which I recommend), or refrigerated and served cold.

Smores Dark Chocolate Cheesecake

Smores Dark Chocolate Cheesecake

Adapted from: Life Love and Sugar

Crust

1 1/4 cup graham cracker crumbs

5 tbsp butter, melted

Directions

In a small bowl, combine ingredients and mix well. Press mixture into the bottom and up the sides of a 9-inch springform pan. Set aside.

Crust

24 ounces packages of cream cheese, softened (three 8 ounce packages)

1 cup sugar

2 tbsp flour

3/4 cup cocoa (I use Hershey's Special Dark Cocoa)

4 eggs, room temperature

1 cup sour cream

1/2 tsp vanilla extract

1/2 cup hot fudge topping, warm, for topping

35-40 large marshmallows (for topping)

Directions

Preheat oven to 300 degrees F.

In a large bowl, blend the cream cheese, sugar, flour and cocoa with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Add the sour cream and vanilla extract. Beat on low speed until well combined. Pour the cheesecake filling into the pan.

Bake for 1 hour and 35 minutes. Turn off heat and leave cheesecake in oven with door closed for 20 minutes. Open oven door and leave the cheesecake in the oven for another 20 minutes. Remove from oven and allow to cool for another 30 minutes. Chill in refrigerator.

Once completely chilled, preheat oven to 350 degrees on convection bake. Remove springform pan sides from cheesecake and place cheesecake on a cookie sheet. Top cheesecake with a layer of marshmallows. Bake for about 10-12 minutes, or until marshmallows begin to brown. If you have a kitchen blow torch, you can finish by browning the marshmallows.

Remove cheesecake from oven and drizzle with hot fudge and graham cracker crumbs. Cheesecake can be served warm out of the oven (which I recommend), or refrigerated and served cold.

Dark Chocolate and White Chocolate Bridal Shower Cake

Photo above captured by my lovely friend Yousra Elsunni Photography

For the girl who can easily make a joke and put a smile on my face. If I ever needed to confide in someone, she's one of the few who I know I could trust, because she has the best character, and a God fearing heart. I pray that He gives you all that you ask for in this life and the next, my love. Congratulations Fatimah!

I was so excited to make this elegant ivory and ebony cake for my friend's black and white themed bridal shower. After rolling out the white fondant, I decided not to cut the overhang because the pleats resembled a cute skirt, which paired beautifully with the lace accent. The cake really transformed into a dress after adding those cute pearl stickers to the top tier, making it look like a beaded bodice. I pinned a rose broach to the bow and viola! Elegant bridal shower cake. 

I did learn something very important with this cake. I used a swiss meringue buttercream, which doesn't crust up firm. I'm new to fondant, so I rolled it out and tried to cover the cake at room temperature. Disaster! The fondant tore as I kept trying to lift it up on the sides to properly smooth and attach it to the cake. Then I found out after that the cake has to be cold or the buttercream has to be fully crusted (firm). So I had to take the fondant off, resmooth my cake, run to the store to get more fondant because there was too much frosting stuck to the old batch and then redo it. Phew!

Dark Chocolate Cake
Adapted from: Annie's Eats

2¼ cups all-purpose flour
2¼ cups sugar
1 cup plus 2 tablespoons dark unsweetened cocoa powder
2¼ tsp. baking soda
1½ tsp. baking powder
1½ tsp. salt
6 tbsp. vegetable oil
1 cup plus 2 tbsp. buttermilk
1 cup plus 2 tbsp. brewed coffee*
3 large eggs, at room temperature
1 tbsp. vanilla extract

Directions
Heat oven to 350˚ F.  Grease and flour the edges of three 8-inch baking pans, shaking out the excess. Line the bottoms with rounds of parchment paper.

In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.  Mix on low speed to blend.  Add the vegetable oil, buttermilk, coffee, eggs, and vanilla to the bowl and mix on low speed until well blended and completely incorporated.

Divide the batter evenly between the prepared pans.  Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.  Let the cakes cool in the pans about 15 minutes, then invert onto a wire rack and allow to cool completely.  Remove the parchment paper.

White Chocolate Cake
Adapted from: Betty Crocker

3 oz white chocolate baking bars or squares, chopped
2 tablespoons whipping cream
1 box Betty Crocker SuperMoist white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 egg whites

Directions
Heat oven to 350°F (325°F for dark or nonstick pan.) Grease bottom and sides of three 8 inch pans.

In small microwavable bowl, microwave 3 oz white chocolate and 2 tablespoons cream uncovered on high 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.

In large bowl, beat cake mix, sour cream, oil, eggs and chocolate mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 21 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.


White Chocolate Swiss Meringue Buttercream
Adapted from: Woodland Bakery
Yield: fill and ice a three layered 8 inch cake or about 30 cupcakes

4 egg whites
1 cup + 2 tbsp granulated sugar
1 1/2 c powdered sugar
1/2 cup + 1 tbsp crisco shortening
1 1/2 cups butter
2 tsp vanilla
1/2 cup melted white chocolate

Directions
Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are not longer gritty to the touch.

Pour this mixture into the metal bowl of your Kitchen Aid Mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color.  The peaks should be as firm as firm can be.

In the meantime you can sift your confectioners sugar, and once you have achieved STIFF peaks meringue, add the confectioners sugar all at once with the mixer on the lowest speed.

Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in.

Be sure your butter and shortening are at room temperature and they are the same consistency. Add them in about 3 tablespoons at a time, quickly adding the next 3 tablespoons as soon as it is mixed in. Turn the speed up to high and let it mix smooth. Add the vanilla extract at the end, and you are DONE!  Best Buttercream EVER!

To add colors to this buttercream, I recommend using Gel Paste Colors like Americolor or Chefmaster or an oil based color is great too, since this is a high fat recipe. The gel paste color should be added at the end after you have achieved Buttercream Greatness!! After you get to the point of done, you will then switch to paddle attachment and add color. Gel paste colors are the best since a little goes a long way and they do not add extra liquid to the recipe like food colors do.

Can be stored in the fridge/freezer, but just know that you will now have to bring it back to room temperature before re using. Take it out HOURS before you need it, and let it get to full room temperature, then you will put it back on the mixer and with the PADDLE attachment on low- medium and let it mix, it will look as if it is BROKEN, and curdled, don’t be alarmed this is NATURAL, it will come back together eventually, you can turn the speed up to med-high and it will mix out smooth

Storage: This buttercream can be stored 4 days at room temperature or 2 weeks in the fridge, or 2 months in the freezer.

White Chocolate Cake with White Chocolate Swiss Meringue Buttercream

I've been wanting to make white chocolate cake and white chocolate buttercream forever. I took a shortcut with the cake and used a box because I mostly wanted to test how much of the white chocolate you would actually taste. I put in 3 oz. of white chocolate but I would put alittle more chocolate next time. It's flavor was still present, but I would like for it to be alittle more pronounced. The buttercream was fabulous and perfectly whispered white chocolate.

White White Chocolate Cake with White Chocolate Swiss Meringue Buttercream


White Chocolate Cake
3 oz white chocolate baking bars or squares, chopped
2 tablespoons whipping cream
1 box Betty Crocker SuperMoist white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 egg whites

Directions
Heat oven to 350°F (325°F for dark or nonstick pan.) Grease bottom and sides of three 8 inch pans.

In small microwavable bowl, microwave 3 oz white chocolate and 2 tablespoons cream uncovered on high 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.

In large bowl, beat cake mix, sour cream, oil, eggs and chocolate mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 21 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Adapted from: Betty Crocker

White Chocolate Swiss Meringue Buttercream
Yield: fill and ice a three layered 8 inch cake or about 30 cupcakes

4 egg whites
1 cup + 2 tbsp granulated sugar
1 1/2 c powdered sugar
1/2 cup + 1 tbsp crisco shortening
1 1/2 cups butter
2 tsp vanilla
1/2 cup melted white chocolate

Directions
Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are not longer gritty to the touch.

Pour this mixture into the metal bowl of your Kitchen Aid Mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color.  The peaks should be as firm as firm can be.

In the meantime you can sift your confectioners sugar, and once you have achieved STIFF peaks meringue, add the confectioners sugar all at once with the mixer on the lowest speed.

Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in.

Be sure your butter and shortening are at room temperature and they are the same consistency. Add them in about 3 tablespoons at a time, quickly adding the next 3 tablespoons as soon as it is mixed in. Turn the speed up to high and let it mix smooth. Add the vanilla extract at the end, and you are DONE!  Best Buttercream EVER!

To add colors to this buttercream, I recommend using Gel Paste Colors like Americolor or Chefmaster or an oil based color is great too, since this is a high fat recipe. The gel paste color should be added at the end after you have achieved Buttercream Greatness!! After you get to the point of done, you will then switch to paddle attachment and add color. Gel paste colors are the best since a little goes a long way and they do not add extra liquid to the recipe like food colors do.

Can be stored in the fridge/freezer, but just know that you will now have to bring it back to room temperature before re using. Take it out HOURS before you need it, and let it get to full room temperature, then you will put it back on the mixer and with the PADDLE attachment on low- medium and let it mix, it will look as if it is BROKEN, and curdled, don’t be alarmed this is NATURAL, it will come back together eventually, you can turn the speed up to med-high and it will mix out smooth

Storage: This buttercream can be stored 4 days at room temperature or 2 weeks in the fridge, or 2 months in the freezer.

Adapted from: Woodland Bakery

Buttercream Rose Triple Tiered Cake

I had the pleasure of making this cake for our community's hard working youth leaders, including my sister and a number of close friends. I can finally scratch off two things I've always wanted to try: making a tiered cake and a fondant cake. Thanks to many professionals kind enough to share their incredible skills on youtube, I learned how to make this pinterest inspired cake. Each tier has two layers of red velvet cake, filled with vanilla buttercream. The bottom tier is 12 inches, topped with piped buttercream roses. The middle layer is 10 inches, covered with Wilton Fondant. The top layer is 8 inches, and again completed with buttercream roses.

I made two batches of vanilla buttercream, flavored with cream cheese extract.

The middle and top cake are resting on a cardboard circle for support, which you should cut to fit discreetly under the cake.

After frosting the middle layer, it's important to allow the buttercream to crust (set up until firm) before covering it with fondant. You can speed this process up by putting the cake in the refrigerator.

Little note to myself for timing purposes:
Baking cakes and cleaning: 3 hours
Baking 2 batches frosting, filling cakes and crumb coat and cleaning: 3 hours
Rolling and assembling fondant: 45 minutes

For the fondant 10 inch cake - after the buttercream fully crusted, I sprayed the cake with water from a mister in order for the fondant to easily stick. If you frost the cake with a much thicker layer of buttercream, it may not fully crust so the you will have to put it in the fridge for it to harden. You won't have to spray the cake with water though because the fondant will stick easily once the cake comes back to room temperature. I rolled the fondant out to an 18 inch circle and alittle less than 1/4 inch thick. I had alot of overhang, so it didn't need to be that big. The fondant was also a tiny bit see through so I would roll it out to 1/4 inch thick next time.

I put in 8 plastic straws/dowels in the 12 inch bottom cake and 7 in the middle 10 inch cake. You just stick them in, and mark them with a pen where you should cut it, just level with the cake. And of course take them back out the cake to cut it and then stick it back in. Much easier than I thought it was going to be!

Yield (wedding serving slices): 8 inch cake fed 24. 10 inch cake fed 38. 12 inch cake feeds 56.

Whipped Vanilla Buttercream
Yield: generously frosts 30 cupcakes

2 1/4 cups (4 1/2 sticks) butter, softened
4 1/2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon clear vanilla
1 teaspoon cream cheese extract

Directions
In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4" on my KitchenAid). Butter will become very pale & creamy.
Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light, creamy and fluffy. Pipes the best if you use it right away.

Mini Cheesecakes with Macerated Strawberries

I made these mini cheesecakes for our visit with Farheen and Sadiah. Farheen said it was the best cheesecake she ever had. I have to admit that it was one of my tastiest desserts. Probably because I make cheesecake in my sleep. Its funny how I can spend hours upon hours perfecting a new recipe but the ridiculously simple ones that I can remember with my eyes closed always turn out to be some of my best bites. 

I paired it with macerated strawberries. I considered making a strawberry glaze, but if you want to keep it fresh and summery, just stick to sprinkling the sugar and it'll make those strawberries give off their own juices.

I've recently taken notice of how much better cake recipes come out with room temperature eggs. I think this cheesecake came out extra creamy because of it. Adding cold eggs can create lumps in the batter. When they are room temperature, they mix in seamlessly.

I love the recipe for this crust! You don't taste the nuts, but they add an extra depth of flavor to the graham crackers. Another thing that really made a difference was using reduced fat cream cheese. The second time I made this recipe, I used three regular blocks of cream cheese and for some reason, it was not as creamy and flavorful as the first time I made it. I don't know what that's all about, maybe they just weren't thawed as well, but I wanted to make a note of that. Just be sure not to pick up fat free cream cheese.

Mini Cheesecakes with Macerated Strawberries
Yield: 4 mini cheesecakes (4.75" springform pans)

Crust
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped graham crackers
3 tablespoons melted butter

Directions
You can process all the ingredients in a food processor or blender to finely chop. Mix all ingredients together and press into the bottom and sides of four 4.75 inch springform pans. Set aside.

Cheesecake
16 ounces reduced fat (1/3 less fat) cream cheese, softened almost to room temperature (DO NOT use fat free)
8 ounces regular cream cheese, softened
1 cup sugar
3 large eggs, room temperature
1 teaspoon vanilla

Directions
Preheat oven to 325 degrees F. 

In the bowl of a stand mixer, blend sugar and cream cheese until smooth. Beat in eggs, one at a time. Then add vanilla, and mix until smooth.

Divide the filling evenly between the mini springform pans, filling nearly to the top (about 1/2 inch to the top). Tap lightly on the counter to release any trapped air. Bake 30 minutes. Cheesecake will be just slightly jiggly in the center. Open oven door and turn off the oven. Allow to slowly cool inside oven. Then remove from oven and let cool to room temperature. When fully cool, cover with plastic wrap and chill in refrigerator.

Macerated Strawberries

Wash your strawberries very well, and even let them sit in water for 5-10 minutes to hydrate the skins. Cut them into fourths and sprinkle with granulated sugar until evenly coated. Let sit at room temperature for at least 30 minutes. The longer the better. The berries will become juicy, soft, and sweet!

The Best Brownies EVER - Brown Butter Dark Chocolate Rolo Brownies

So we've all seen on pinterest the numerous brownie recipes titled "the best" and I've tried many of them. But these, my friends, are THE BEST. The recipe is very unique, browning the butter until you see little red flecks. I didn't even know butter could do that. 

This is actually the third time I've made these brownies since June and I don't usually repeat a recipe that often. They are just that good. My quest for the perfect homemade version of boxed brownies is satisfyingly complete. And they are even better than boxed brownies. I've made these with regular cocoa but they are so much better with dark chocolate cocoa, its ridiculous.

And then this time I added rolos to the batter, because I was planning to make these salted caramel brownie bites. But the brownies were so roll your eyes GOOD that we ate them all before I could make them! 

The Best Brownies EVER - Brown Butter Dark Chocolate Rolo Brownies
Adapted from: Style Me Pretty
Yield: 12 brownies

10 tablespoons unsalted butter

1¼ cups pure cane sugar

¾ cup natural unsweetened cocoa powder (I like to use dark chocolate cocoa powder)

½ teaspoon fine-grain sea salt

¼ teaspoon baking powder

2 cold large eggs

2 teaspoons vanilla extract

⅔ cup all purpose flour

1/3 cup (overflowing) semi-sweet or dark chocolate chips or chocolate chunks

16 Rolos (milk chocolate caramel candy), optional

Directions

Preheat the oven to 325 degrees F placing your rack in the lower third of the oven. Line an 8-inch square baking pan with parchment paper.

To brown your butter, melt the butter in a large saucepan over medium low heat. Continue to cook the butter, while stirring constantly with a whisk or rubber spatula. Be careful not to let the butter come to a boil. After about 5 minutes, you should notice the butter foaming a bit and starting to turn a deep golden color. Keep stirring for another 3-5 minutes until the tiny reddish specks appear and your butter smells nutty and delish.

Remove your pan from heat and gradually stir in the sugar until incorporated. Next, stir in the cocoa powder, salt and baking powder until completely blended,. Let this mixture cool for 10 minutes. **Very important to remove mixture from heat source and let cool for 10 minutes

Add one of the eggs, stirring the mixture vigorously. Once incorporated fully, add the second egg, again stirring vigorously. The mixture should thicken a bit and have a glossy texture, but shouldn't separate or become difficult to stir. Add in the vanilla extract and the flour, stirring until combined. Now, beat them brownies! Stir vigorously for about 1 minute.

Fold in the chocolate chips or walnuts or Rolos or whatever else you can dream up. Traditionalists...stick to chocolate chips/chunks and you can't go wrong.

Pour batter in the lined pan. Bake on the lower rack for about 25-30 minutes. The edges will begin to pull away from the sides and the top will appear dry and set up. Once the brownies are completely cool, dig in. And maybe scoop some vanilla ice cream on top. They taste even better the next day!

Oreo Truffle Cupcakes

Last Ramadan we hosted our girls iftar and I made chocolate chip cookie dough cupcakes. Continuing with cookie cupcake inspiration, this year I shared these oreo truffle cupcakes with our friends.

I tested three recipes just to be sure I had the perfect oreo cupcake possible! My dad took the leftovers to the masjid. I'm told a guy said they were the best cupcakes he ever had. My brother said they were his favorite too.

I was trying to figure out which vanilla cake recipe was best to use as my base. I have previously made oreo cupcakes, but the cake tops didn't rise. They came out flat and crusty because I used too much baking powder. Or so I thought. I revisited that recipe, making sure I used the correct amount, but they still came out exactly the same. Now I think it has to do with the shortening. Maybe it works when you bake that recipe in a pan, but not in cupcake form.  

The winning recipe was from Sweetapolita. She even said she tried seven recipes to perfect her white cake, and I believe it. Whether you want to make plain vanilla cupcakes or add oreos to them, her recipe was the best, even after I added an extra egg yolk.

Then I made it a third time, just to see if I should go with the version with an oreo cookie baked on the bottom, or if I should bake each one with their own oreo truffle. They were both good, but an oreo truffle seemed more special, and I wanted to top each one with a cookie anyway. 

My previous oreo cupcakes were topped with a cream cheese frosting. They were really good, with a very cookies n creme flavor, but this time I wanted to try just an oreo buttercream. It has a stronger sugary flavor but I'm told it was delicious!

Oreo Truffle Cupcakes with Oreo Buttercream
Yield: 24 cupcakes

Oreo Truffles

1 regular size package of Oreo cookies

6 oz. cream cheese, softened

Directions

Dump the entire package of oreos in your food processor. Process until they are fine crumbs. Add your softened cream cheese and blend until its all mixed together. 

Roll into balls alittle larger than a tablespoon (see picture) and place on a plate lined with parchment paper. Stick them in the refrigerator while you make the cupcakes. 

Cupcakes
24 cupcake liners
4 large egg whites, at room temperature
2 whole eggs, at room temperature
1 cup whole milk, at room temperature
2-1/4 teaspoons vanilla extract
3 cups cake flour, sifted
2 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, cold and each tablespoon cut into quarters
12 Oreo cookies, processed in the blender to make crumbs

Directions
Preheat oven to 350°F (180°C).

In a medium bowl or measuring cup, combine and stir the egg whites, whole eggs, 1/4 cup of milk, and the vanilla. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the "stir" setting on my mixer) for 30 seconds.

Add the butter a few pieces at a time, about every 10 seconds, ensuring the butter is cold. Continue to mix on low until the mixture is a fine crumbly texture. Add remaining 3/4 cup of milk, and mix on low speed for 5 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches, mixing until light and fluffy, about 4 minutes. (You want to ensure that the batter is homogenous.) Fold once or twice to ensure the batter at bottom of bowl is incorporated.

Prepare muffin pans with cupcake liners. Add an oreo truffle to each one. Pour the batter into the cupcake liners, covering the truffle and filling about 2/3 full. 

Bake until a toothpick comes out clean when inserted into the edge of cupcake (away from the truffle), check after about 15-20 minutes. Be careful not to over-bake so that the truffle stays moist. Cool cupcakes completely before frosting.

Oreo Buttercream
Yield: frosts 24 cupcakes

2 cups (4 sticks) butter, softened
4 cups powdered sugar
1/4 cup heavy cream2 tsp. vanilla
pinch of salt
10 Oreo cookies, process in blender to make crumbs
24 whole Oreo cookies to garnish, optional

Directions
Beat butter with an electric mixer until smooth and creamy. Add the powdered sugar, 1 cup at a time, beating until smooth after each addition. Add heavy cream and vanilla and beat until fluffy. Add in the Oreo crumbs and salt, mixing just until combined. Pipe onto cupcakes. If you want, top each frosted cupcake with an Oreo cookie.

Chocolate Chip Cookie Dough Cake Pops

Wow, Ramadan crept up on us and it feels like its almost gone!

Remember these cupcakes? Well I made little bite size cake pop versions of them to share at Samrena's iftar. I wasn't sure how they would turn out, but I'm told they were incredible. 

I made everything from scratch but you could certainly use a boxed chocolate (or dark chocolate) cake mix to make things easier, especially since you're going to crumble it up anyway. If you just want to make the cupcake version, be sure to look at the recipe here because its slightly different (the size of cookie dough balls and other measurements).

Chocolate Chip Cookie Dough Cake Pops

Adapted from Recipe Girl

Cookie dough filling

3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips


Directions

In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Freeze for 30 minutes, or until the cookie dough is firm. Make the cake batter in the meantime. When ready, scoop out the cookie dough by the teaspoon and roll into a ball.

Chocolate Cake

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract

Directions:

Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners.

Place the flour, cocoa, sugar, baking soda and salt in the bowl of an electric mixer. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners.

Drop a ball of chocolate chip cookie dough into the center of each cupcake.

Bake the cupcakes for 15 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out clean. Cool completely.

Cookie Dough Frosting

1 1/2 sticks salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 tablespoons milk
1 teaspoon vanilla extract

Directions:

In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined.

Cake pops

12 oz. of chocolate bark (I used 1 package of Wilton Candy Melts in Light Cocoa flavor)
mini semi-sweet chocolate chips, to garnish 
parchment or wax paper
20-30 lollipop sticks, optional (you could just do these as cake balls instead of pops)
mini cupcake liners, optional
Disposable rubber medical/exam gloves (non-powder)

Directions
After the cupcakes are cooled completely, crumble into large bowl. Add 6 tablespoons of frosting and while wearing gloves, mix thoroughly with your hands. Mixture should still look alittle crumbly but moist enough to roll into balls. You can add more frosting if needed. Roll mixture into quarter size balls and freeze for 20-30 minutes until firm.

Melt 8 oz. of chocolate bark in microwave per directions on package. I melt the chocolate bark in three small portions at a time because it starts to cool and thicken. It’s easier to work with when it’s hot. Dip lollipop stick into chocolate and then insert into cake ball. Freeze for another 10 minutes so that the stick is firmly secure. 

Dip cake pops in chocolate and lay on wax paper until firm. You could use a spoon to roll the cake pop on to tap off extra chocolate. Sprinkle with mini chocolate chips.

White Cake - Vanilla Cupcakes

I wanted to try this recipe because its titled "The Perfect White Cake" and I've had trouble in the past with vanilla cake recipes coming out perfect. They did indeed bake up quite perfect and they tasted like cake! Not like pancakes! Perfect! It's a very stark white cake, using only egg whites, so if you like white cake to be alittle richer like I do, I would keep in two of the egg yolks, like this recipe - just don't add the oreos. But overall, these were great, and the buttercream was tasty too.  

White Cake - Vanilla Cupcakes
Adapted from: I am Baker
Yield: 21 cupcakes

2 1/4 cups cake flour
1 cup milk at room temperature*
6 large egg whites at room temperature*
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
1 1/2 sticks unsalted butter, softened but still cold

Directions
Heat oven to 350 degrees. Prepare cupcake pan with liners or grease two 8-inch cake pans.

Make sure milk and eggs are room temperature. Pour milk, egg whites, and extracts into medium bowl and mix with fork until blended.

Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.

Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute. Pour batter evenly between two prepared cake pans.

Bake until toothpick inserted in the center comes out clean. It will depend on if you filled the cupcake liners half way or 2/3 or 3/4 of the way, start out with 15-20 minutes and then check on them with a toothpick. 27 to 30 minutes for cake pans.

Allow cake to cool to room temperature.

Strawberry Cream Cheese Buttercream

1 stick butter, softened
8 oz. cream cheese, softened
pinch of salt
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 cup strawberries, blended to make about 1/2 cup puree

Directions
To make the frosting, beat the butter and cream cheese until light and fluffy. Add the salt and powdered sugar, until combined. Add the vanilla and strawberry puree and beat until light and fluffy.