Nutella Cupcakes Recipe With Nutella Frosting

For all you nutella fans, and cupcake fans, come together as one and enjoy these delicious Nutella Cupcakes Recipe.

Before I leave you with my inspirational quote of the day—I give you fair warning: Pipe your cupcakes quickly or else you may run the risk of piping the frosting straight into your mouth and end up with a few naked cupcakes.

A few notes for Nutella cupcakes:

  • For the frosting I used a Swiss Meringue buttercream, but feel free to swap it out with your favorite frosting. For a visual tutorial and tips and tricks on how to make Swiss Meringue buttercream click here.
  • The chocolate cupcake portion is an Alice Med rich recipe. The adaptations I made:  I added a half cup of hot coffee in place of the hot water portions.
  • As always, I highly recommend Scharffen Berger’s Unsweetened Natural Cocoa Powder.It’s the best on the market and will make a huge difference in your baking results in terms of flavor.

Nutella Cupcakes Recipe

Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

nutella cupcakes

Ingredients For Nutella Cupcakes 


  • •1 cup(4.5 ounces) all purpose flour
    •1 cup plus 2 tablespoons (7.3 ounces) sugar
    •1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
    •1/2 teaspoon baking soda
    •1/4 teaspoon salt
    •1/2 cup (1 stick) unsalted butter, melted and warm
    •2 large eggs
    •1 teaspoon pure vanilla extract
    •2 tablespoon instant coffee (recommended: Starbucks Via)
  • 1/2 cuphot coffee
    • 12Ferrero Rochero

Nutella Cupcakes Buttercream Frosting:

•5 large egg whites
•11/2 cup sugar
•4 sticks unsalted butter, diced and softened
•1/4 teaspoon salt
•1 tablespoon vanilla
•1/2 cup of Nutella

Topping for Nutella Cupcakes:

  • 3 oz. chocolate, melted
  • 6 Ferrero Rocher, halved

Instructions to make Nutella Cupcakes

To make cupcakes:

  1. Add flour,cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add instant coffee and the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour.Divide it evenly among the lined cups. Place a whole Ferrero Rochero in the center of each well. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.

To make Nutella frosting:

  1. Combine egg whites and sugar in a stand mixer bowl and place it over (not on)simmering water. Heat mixture to 160 degrees F while whisking constantly.
  2. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
  3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.
  4. Add salt and vanilla mix to combine. Set aside 3/4 cup of frosting for the vanilla portion of the frosting.
  5. Add Nutellaremaining frosting and mix to combine

To assemble Nutella Cupcakes:

1. Fit first pastry with a large round tip and fill with Nutella frosting. Hold Nutella filled pastry bag directly on top of cupcake and squeeze to cover cupcake. Place melted chocolate in a plastic bag and cut a small hole in the corner and squeeze and drizzle on top of Nutella frosting. Fill second pastry bag fitted with Wilton’s  1M tip and pipe in a circular motion. Top with halved Ferraro Rochero.

Chocolate Nutella Cupcakes Recipe

Cake Pops Recipe – What are Cake Pops?

Cake Pops are bite-sized crumbled cakes mixed with frosting coated in chocolate. It is so easy to make and the Cake pops recipe can be found anywhere, either in the internet or in cookbooks.

Not only kids or teens would love to eat these cake pops, even adults and aged people are found to love this food either. I know everyone will agree that delectable dishes,most especially appetizers, should be made parallel to the recipe so that the impression of the people who loves the food will not change. But don’t worry,everyone can make this delicious cake pops in an easy way.

Just follow the cake pop recipe and there you have it, you’re all-time favorite.

cake pops recipe

Ingredients for Cake pops recipe

  • 5/8 or 18.25 package ounce chocolate cake mix
  • 5/8 or 16 ounce container prepared chocolate frosting
  • 5/8 or 3 ounce bar chocolate coating
  • Sprinkles, nuts or other toppings desired

Directions For Cake pops recipe

Prepare the cake mix according to the package directions using the pan size recommended on it. Wait for it to cool down completely.

When the cake is cool already, take time to crumble it.You can cut it into 4 sections and gradually crush to make sure that even the larger ones will come to pieces. It is important to crumble the cake evenly because if there are larger pieces left un crushed, the cake pops will appear bumpy and cannot be called ‘pops’.

Next, blend 3 quarters of frosting to the crumbled cake. Mix it thoroughly.

Using a melon baller, a scoop or even just your bare hands, roll the cake pops and place them on the wax paper. Put it in the refrigerator to chill and harden the cake pops but don’t freeze it.

how to make cake pops

Let us now prepare the chocolate coating. Cut the chocolate into pieces and place them in a microwave-safe plastic bowl. You will prefer in using this since you can prevent your hands from getting burned.

Melt the chocolate coating in a microwave 30 seconds at a time, stirring using the back of the metal spoon, in between. As an alternative, you can melt it over a pan of simmering water but stir it still time by time. In either way, you will avoid overheating the coating. If the chocolate mix has melted, you can add food color and shortening if the coating is too thick.

Now, take out the cake pops from the refrigerator and put a toothpick on top of it to hold the cake pops. By holding on to the toothpick, dip the cake pops one by one into the bowl of the chocolate coating. Dip only once and avoid stirring because the cake pops can fall down into the coating.

Place the cake pops to another wax of paper. Since some of the coating can pool around the base, take a toothpick and draw a line around the base before the coating hardens. Sprinkle some jimmies, nuts or any toppings you want to decorate the cake pops. If you want, you can take a resealable plastic bag, pour the extra chocolate coating inside it, snap off the corner and drop or drizzle it in a zigzag motion.

It is very easy to make cake pops isn’t it? Just by following this cake pops recipe and you’re good to go. Your kids and teens will surely love having this, and you can even teach them How To Make Cake Pops using this

cake pops

Be sure to check out Free Cake Recipe for other types of 
Cake pops recipes.

Chocolate Ganache Cake Recipe 3-Layered Homemade

Hey are you looking for an easy to make Chocolate Ganache Cake Recipe. Savor this rich Chocolate Ganache . It’s a dessert classic—3 layers filled with rich chocolate goodness!

chocolate ganache cake recipe

Ingredients for Chocolate Ganache Cake

Caramelized Hazelnuts:
1 cup sugar
¼ cup water
½ cup hazelnuts

Chocolate Cake:
4 ounces (120 grams) unsweetened chocolate, chopped
1/3 cup (28 grams) unsweetened cocoa powder (not Dutch-processed)
1 cup (240 ml) boiling water
2 1/4 cups (315 grams) all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
2 cups (400 grams) granulated white sugar
3 large eggs
2 teaspoons pure vanilla extract
1 cup (240 ml) milk

For the chocolate ganache cake filling:
1 cup heavy cream
12 ounces (340 gram) semi–sweet chocolate, diced
2 ounces (60 gram) butter, at room temperature

For the finishing and the glaze
¾ cup heavy cream
6 ounces (180 gram) semi–sweet chocolate, diced
1 tsp clear honey.

Method for chocolate ganache cake recipe

Chocolate Ganache Cake:

  1. Preheat oven to 350 degrees. Butter and line with parchment paper, a 23 x 5 cm loose bottomed baking pan. Set aside.
  2. In a stainless steel or heatproof bowl place the chopped chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.
  3. In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.
  4. In the bowl of your electric mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.
  5. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.
  6. Pour the batter in the prepared pan and smooth the top. Bake for about 35 – 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes.
  7. When completely cooled, split the cake into 3 layers; place one layer in the same baking pan after you have washed it.

Chocolate Ganache Cake Filling:

  1. Put the cream in a saucepan and turn the heat to medium. Remove the pan from the heat immediately before the cream starts boiling.Add the diced chocolate, and stir until dissolved.
  2. In a small bowl, using a spatula or a fork beat the butter until soft. Stir the butter into the cream and let it cool at room temperature for about 2 hours.
  3. Spread 1/3 of the filling over the cake half and sprinkle some caramelized hazelnuts over.
  4. Place a second layer on top and repeat layering using same amount of the filling and hazelnuts.
  5. Finish with the last layer and spread the rest of the filling overt the top and sides of the cake. Place the cake in the refrigerator.

Glaze For Chocolate Ganache Cake:

  1. Get the cream to a simmer over a medium heat in a heavy saucepan, add the diced chocolate and stir till smoothed. Leave to cool for 5 minutes and then add the honey. The honey gives a shiny look to the glaze but you can omit it if you don’t want that much of sweet taste.
  2. Whisk till smoothed and mixture begins to thicken. Pour the mixture immediately over the cake and tilt the rack or use a spatula to cover all the surface and sides.
  3. Refrigerate at least for 2 hours.

Caramelized Hazelnuts:

  1. Dissolve the sugar in the water in a saucepan over a medium heat, boil without stirring till caramelized (8 minutes).
  2. Stir in the hazelnuts till all combined and spread on an oiled baking sheet.
  3. Leave to cool.
chocolate ganache cake

Sourdough Pancakes Recipe Homemade Sourdough Starter Pancakes

Are you just a grouch and get uptight at the little things.  If so, your a sourpuss and need to sweeten up your attitude by trying Sourdough Pancakes.  Frankly, we are sick and tried of your scowling facial expressions and your self-mumbling remarking as the kids walk across your pristine lawn.  We agree, that was a lot of bird crap on your car, but there is no need to be unfriendly with us…it’s not like we pooped on it.  Anyhow, we think this recipe is right up your alley.  If you like sourdough bread or have just hit a sour patch in life, try sourdough pancakes.  They may just flip your sour attitude upside around.

sourdough pancakes

Is Sourdough Pancakes Starter?

Whenever someone makes sourdough, the first question they ask is “what the flip is this starter stuff in the recipe?” Starter can be bought in your local supermarket.  Its a powder that contains small microorganisms which grow together and live off the flour, water and oxygen.  Its similar to yeast in that its ALIVE.   But don’t worry, PETA has yet to label starter as cruel to cook.

Using starter helps the dough rise in place of baking powder.   This typically takes a while to ferment…sometimes a few hours or overnight.   There’s a lot of chemistry involved and even the temperature of the room and the amount of yeast in the air can effect the fermentation process.

Sourdough Starter Pancakes Key Points to Remember

Here’s what you need to know.  These little single-cell organisms have been known to have many aliases such as

  • starter
  • active starter
  • sourdough starter
sourdough starter pancakes

The better the starter the better the sourdough pancakes. So don’t go bottom self discount on the starter.  Get the best.

Typically making sourdough is an overnight process. So plan on starting the batter the night before you plan pancake party.

Its suggested to use a plastic or glass bowl when preparing the starter.  The little cells are not metal heads and they prefer to dine without a metal bowl.

Ingredients For Sourdough Pancakes Recipe

  • 1 cup of  Sourdough Starter
  • 3/4 cup warm water
  • 1 1/2 cup sifted flour (sift 3 times)
  • 1 Tablespoon  white sugar
  • 1 Tablespoon brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 Tablespoons of melted butter
  • 1 egg
  • 1/2 teaspoon vanilla
  • 2/3 cup buttermilk

Directions The Night Prior

The night before you cook the pancakes, there is some preparation work.  The starter must be allowed to work its magic for 8-12 hours.

  1. In a plastic or glass bowl, mix 1 cup of starter with the warm water and sifted flour using a fork.  DO NOT OVER MIX.
  2. Cover the bowl with saran wrap and let sit overnight.

Directions The Day Of the Feast

  1. Set out the melted butter, egg, and buttermilk.  Everything must be room temperature.
  2. Whisk them together with the vanilla, salt, and sugars.
  3. Now add the sourdough mixture from the night before.  Mix with a fork.  Let stand for 5-10 minutes.
  4. Preheat griddle or pan to medium high.
  5. Pour our heat pancake and cook until bubbles start t form on top.
  6. Flip over and cook another 2-3 minutes.

Never refrigerate your mix of sourdough starer.  This stuff is temperature sensitive.


Sourdough pancakes have a unique texture and are often complimented with honey.   Some people even put some fresh pear slices on top.   Put if your still in a sour mood, you can make a happy face on the pancakes with fruit slices to cheer you up.

Also, you can freeze the extra and even heat them backup in the toaster!

sourdough pancake recipe

Christmas Cake Recipe Easy Traditional Christmas Cake

Christmas cake recipe start with this slightly smaller cake. It only uses a 20 cm/8 in round cake tin so you won’t still be eating it at Easter! This cake also has a simple lemon white icing –the lemon balances the sweetness of this homemade cake nicely.

christmas cake recipe

Ingredients for Christmas cake recipe

125 g…5 oz raisins
125 g…5 oz chopped, stoned dates
125 g…5 oz sultanas
125 g…5 oz rinsed glace cherries
125 ml…4 fl oz brandy, or similar if you prefer a different spirit
225 g…8 oz butter or soft margarine at room temperature
225 g…8 oz caster sugar
4 medium eggs, beaten
Grated rind of 1 lemon and 1 orange
1 tbsp black treacle
280 g…10 oz plain flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp mixed spice
2 tbsp chopped almonds
2 tbsp chopped hazelnuts

For the icing of Christmas cake recipe

350 g…12 oz icing sugar
1 egg white, or equivalent water
Juice of 1 lemon
1 tsp vanilla essence
Holly leaves (washed) to decorate

Directions for Christmas cake recipe

One greased 20 cm/8 in cake tin, double lined with waxed or grease proof paper.

Place all the dried fruit in a bowl or large measuring jug with the brandy and leave to soak for at least four hours or preferably overnight.

Preheat the oven to 110 deg C, 225 deg F, Gas Mark 1/4.

Place the soft margarine or butter in a bowl with the sugar and beat together until light and fluffy. Beat in the eggs a little at at time, alternating with a little flour to prevent the mix from splitting. Next,add the treacle and citrus rind to the mix and stir in gently.

In another bowl, sift the flour, salt, baking powder and spice together and then gently fold the flour mixture into the main mixing bowl. Finally add the chopped nuts along with the soaked fruit and brandy,stirring well to make sure the mixture is well combined.

Transfer to the prepared cake tin and place in the center of the oven where it will take at least three hours to bake.

If the top of the cake is browning too much or showing signs of burning, cover it with a layer of foil or grease proof paper to protect it. Towards the end of the baking time, test the cake with a skewer, or similar. If it comes out clean after being pushed into the center, then the Christmas cake is baked.

When baked, remove from the oven and allow to cool completely on a wire rack. Carefully remove the paper when cool and wrap in foil before storing in an airtight container until shortly before Christmas. Like most recipes for Christmas cake, unwrapping and dribbling a little brandy onto the cake from time to time will make it even more luxurious!

Christmas cake icing recipe 

When ready to decorate – beat together the icing sugar,lemon juice, egg white and vanilla essence in a bowl. If you prefer not to eat raw egg, substitute a few tablespoons of water instead.

When the icing mix is smooth and well blended, roughly spread it over the Christmas cake using a knife, before using a fork to rough it up into an attractive pattern.

Finally, decorate with the washed holly leaves, or another Christmas decoration that you may prefer.

Christmas cake

Be sure to check out Free Cake Recipe for other types of 
christmas cake recipes.

Chocolate Sheet Cake Recipe – Easy To Make Sheet Cake

Sheet cake recipes… This one is made with chocolate,coffee and orange flavorings, spices, brown sugar, and pecans. Here is Easy to make Chocolate Sheet Cake Recipes.

chocolate sheet cake

Pan Type and Size: One rectangular 9 x 13 x 2 inch pan

Chocolate Sheet Cake Recipes Cake Ingredients:

2 cups plus 1 tablespoon all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

3 1/2 ounces semisweet chocolate, broken into 1/2-ounce pieces

1 1/2 ounces unsweetened chocolate, broken into 1/2-ounce pieces

1/4 cup brewed coffee, full-strength

2 tablespoons orange juice

1 teaspoon orange zest

1 teaspoon instant expresso powder

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1/4 teaspoon cracked black pepper

13 tablespoons unsalted butter

1 cup very tightly packed light brown sugar

4 large eggs

1/2 cup sour cream

1 cup pecan pieces, chopped into 1/8-inch pieces

Chocolate Sheet Cake Recipes Directions

Preparing the pan… Coat the pan with 1 tablespoon butter, and flour the pan with 1 tablespoon flour, shaking out the excess.

Oven temperature… Preheat oven to 350° F — set the rack at the middle level.

To make the cake…

  1. Combine 2 cups flour, baking powder, baking soda, and salt in a stainless steel mixing bowl. Set aside.
  2. Heat 1 inch of water in the bottom half of a double boiler over medium heat.
  3. Place semisweet chocolate, unsweetened chocolate,coffee, orange juice, orange zest, expresso powder, cinnamon, cayenne pepper, and cracked black pepper in the top half of the double boiler or a double boiler insert.
  4. Tightly cover the top with plastic wrap and heat for 6 to 8 minutes. Remove from heat and stir until smooth.
  5. Place the brown sugar and remaining butter in the bowl of an electric mixer fitted with a paddle.
  6. Beat the sugar and butter on low for 3 minutes, then on high speed for 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
  7. Beat on high speed until light and fluffy, about 3 to 4 minutes.
  8. Add the eggs, one at a time, and beat on high speed for 1 minute after each addition. Scrape down the bowl before adding each egg.
  9. Add the melted chocolate and beat on high speed until thoroughly combined, about 30 seconds. Scrape down the bowl.
  10. Add the flour mixture and beat on low speed for 30 seconds.
  11. In the stainless steel bowl, vigorously whisk the sour cream.
  12. Add the sour cream to the cake mixture and combine on high for 10 seconds.
  13. Remove the mixing bowl from the mixer and use a rubber spatula to thoroughly combine.
  14. Pour the batter into the prepared pan, spreading it evenly, including the corners.
  15. Sprinkle the chopped pecans evenly over the top of the batter.
  16. Bake about 35 to 40 minutes, or until a cake tester inserted in the center of the cake comes out clean.
  17. Remove the cake from the oven and cool in the pan placed on a cooling rack for 15 minutes.
  18. Remove the cake from the pan and place upright on a cutting board.
  19. Use a serrated cake knife to cut the cake.
  20. Bravo your chocolate sheet cake is ready now.
Chocolate Sheet Cake Recipes

Serving: To yield 12 portions, slice the cake in half lengthwise then make 5 cuts across the width at 2 1/4-inch intervals. For 18 servings, cut lengthwise into thirds then make 5 cuts across the width 21/4-inch intervals.

Storage: Wrap leftovers in plastic wrap and refrigerate.

Be sure to check out Free Cake Recipe for other types of Chocolate Sheet Cake Recipes.

White Chocolate Raspberry Cheesecake Recipe With Truffle

This White Chocolate Raspberry Cheesecake is similar to what you get at The Cheesecake Factory.

white chocolate raspberry cheesecake

Ingredients for white chocolate raspberry cheesecake

Raspberry Cheesecake Crust

1 1/2 Cups Chocolate Cookie Crumbs or 20 crumbled Oreo Cookies (filling removed)

1/3 Cup Margarine, melted


1/2 Cup Raspberry Preserves

1/4 Cup Water

4 (8 oz.) packages Cream Cheese

1 1/4 Cups Granulated Sugar

1/2 Cup Sour Cream

2 tsp. Vanilla Extract

5 Eggs

4 oz. White Chocolate, chopped into chunks

White Chocolate Cheesecake Topping

2 oz. White Chocolate, shaved

Whipped cream

Preheat oven to 475 degrees F.

Place a large pan or oven-safe skillet filled with about 1/2” of water into the oven while it preheats. This will be your water bath.

Directions for white chocolate raspberry cheesecake recipe:

Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl.  Heat for 1 1/2 minutes on high in your microwave.

Stir until smooth.  Strain to remove the raspberry seeds (toss them out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later.

White chocolate raspberry cheesecake Crust

Measure 1 1/2 cups chocolate cookie crumbs, or crush 20 Oreo cookie wafers (with the filling scraped out) into a medium bowl.

Mix in 1/3 cup melted margarine.  Press the crumb into a 9″spring form pan that has been lined on the bottom and side with parchment paper.  Using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.

Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath.  Put the crust in your freezer until the filling is done.

White chocolate cheesecake Filling

Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla.  Mix for a couple minutes or until the ingredients are smooth and creamy.  Be sure to scrape down the sides of the bowl.  Whisk the eggs in a medium bowl and then add them to the cream cheese mixture.  Blend the mixture just enough to integrate the eggs.

Remove the crust from the freezer and sprinkle 4 oz. of white chocolate chunks onto the bottom of the crust.  Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese.

Just a couple passes is fine, you don’t want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.

Carefully place the cheesecake into the water bath in the oven.  Bake for 12 minutes at 475 degrees F, then turn the oven down to 350 degrees F and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.  Remove the cheesecake from the oven to cool.  When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.

Before serving, sprinkle the entire top surface of cheesecake with 2 oz. of shaved white chocolate.  To serve,slice the cheesecake into 12 equal portions.  Apply a pile of canned whipped cream to the top of each slice and serve.

And Enjoy!

Be sure to check out Free Cake Recipe for other types of White Chocolate Raspberry Cheesecake Recipes.

Key Lime Cupcakes Recipe Easy Key Lime Cupcake

Lemon and limes are perfect aid to beat the summer heat. Devouring tons of lemonade is a good way to put up with those hot summer months. Key lime cupcakes are another citrus way to enjoy the hotter season. These luscious cupcakes are fresh, sweet and tart. To maximize the citrus experience the cupcakes are also glazed with lime glaze and frosted with lime butter cream.

key lime cupcakes

The recipe consists of a light moist sponge with a tanginess added by lime juice and zest. After baking a lime glaze is applied so that the cake would get more lemony flavor. And finally the cupcake is frosted with lime butter cream. Adorn with a candied lime slice if you want to get fancy. If key limes are not in hand substitute them with limes or lemons. They will still taste good.

Key lime cupcakes are ideal for any summer party. The sweet and sharp taste of lime would be welcomed at any time by anyone. Enjoy this refreshing dessert with your dear ones and celebrate summer!

Ingredients for key lime cupcakes

  • For cupcake
  • ½ cup butter
  • 1 cup sugar
  • 2 egg
  • ½ teaspoon vanilla
  • 1 teaspoon of lemon zest
  • ¼ cup lemon juice
  • 1 cup all purpose flour
  • 2 tablespoon corn flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt
  • ¼ cup butter cream
  • For buttercream frosting
  • ½ cup butter
  • 2 cup confectioners’ sugar
  • ½ teaspoon vanilla essence
  • 2 tablespoon lemon juice
  • For candied lemon slice
  • 1 medium sized lime
  • 1 cup sugar
  • ½ cup water

Method for key lime cupcakes

Step 1

For candied lemon slice, grate the whole lime for lime zest, then cut into thin slices (approximately 12 slices per lime), place the min a strainer. Preserve the lime zest for later use.

Step 2

Bring 2 cups water to boil, place the strainer with lime slices in it, and simmer for 5 minutes. Take out a strainer and immediately put in a bowl of cold water. Repeat this process from boiling to cold bath.

Step 3

In a medium saucepan, bring sugar and water to boil,take out lime slices from the strainer and place in the sugar syrup, simmer for half an hour or until there is about ¼ cup of syrup. Carefully place each slice separately in a tray, let it cool. Preserve the syrup for later use.

Step 4

For cupcakes, pre heat oven at 350 F (180 C), line 12 cupcake liners in a cupcake baking pan.

Step 5

Sift flour and corn flour, baking soda and baking powder in a medium bowl, sprinkle salt. Set aside.

With an electric mixer beat butter and sugar for three minutes or until light and fluffy. Add eggs; one at a time. Beat for at least one minute after each addition. Stir in vanilla, lime zest and lime juice.

Step 6

Add half of the flour mixture to the egg mixture, pour in butter cream, gently fold to mix, add remaining flour, and mix until just combined.

Step 7

Spoon the batter into cupcake liners. Bake for 15-20 minutes or until just done. Brush them with lemon syrup while hot. Allow them to cool to room temperature.

Key lime cupcakes frosting 

Step 8

For frosting, allow butter to come down to room temperature. Cut into small cubes. Sift confectioners’ sugar.

Step 9

Using electric mixer cream butter until smooth. Add confectioner’s sugar 1 tablespoon at a time and mix until no granules remain.

Step 10

Stir in vanilla and lime juice. Beat until everything is fully combined.

Step 11

Frost over the cooled cupcakes, garnish with candied lime slices and serve.

key lime cupcakes recipe

Chocolate Mousse Cheesecake Recipe Easy To Make With Cake Mix

Hey are you looking for an easy to make Chocolate Mousse Cheesecake Recipe ? Try this one today and enjoy eating it with your family and friends.

chocolate mousse cheesecake

Ingredients for chocolate mousse cheesecake:

1 (11 oz.) pkg. Royal No Bake Cheese Cake
1 (9 5/8 oz.) pkg. Royal No Bake Chocolate Mousse Pie
1/2 c. butter, melted
3 tbsp. sugar
3 c. cold milk
Whipped topping
Grated semisweet chocolate

Directions for chocolate mousse cheesecake:

In a small bowl, combine crumb pouches from the cheesecake and chocolate mousse. Stir in butter and sugar. Press onto bottom of a 9 x 13 x 2 baking pan and chill baking pan and chill.

In a small deep bowl, prepare cheesecake filling according to package directions using 1 1/2 cups milk. Spread on prepared crust and chill.

Prepare chocolate mousse like above using 1 1/2 cups milk and spread over cheesecake filling. Chill for at least 2 hours. Garnish with whipped topping and grated chocolate.

Enjoy eating Chocolate Mousse Cheesecake Recipe afterwards! You will need to gather together.

Chocolate Mousse Cake Recipe with Chocolate Truffle Filling

What is the best recipe for a chocolate mousse cake ? got a better one then mousse.  Here is a mousse cake recipe with Chocolate Truffle Torte
Savor this rich chocolate torte. It’s a desert classic—2 layers filled with rich chocolate goodness! chocolate truffle cake.

chocolate mousse cake recipe

Ingredients for chocolate mousse cake recipe:

1 package (6 ounces) semisweet chocolate chips (1 cup)
1/2 cup butter or margarine
1/2 cup Gold Medal® all-purpose flour
4 eggs, separated
1/2 cup sugar
1 package (2 1/2 ounces) hazelnuts, finely chopped and toasted (2/3 cup)
Chocolate Truffle Filling (See Below)
Whole or chopped hazelnuts, if desired

Direction for chocolate mousse cake recipe

1. Heat oven to 325ºF. Grease bottoms and sides of 2 round pans, 9×1 1/2 inches. Line bottoms of pans with waxed paper or cooking parchment paper.

2. Melt chocolate chips and butter in heavy 2-quart saucepan over medium heat,stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.

3. Beat egg whites in large bowl with electric mixer on high speed until foamy.Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Fold in toasted hazelnuts. Spread in pans.

4. Bake about 25 minutes or until tops of cakes appear dry and toothpick inserted in center comes out clean. Cool 5 minutes. Run knife along side of each cake to loosen; remove from pan to wire rack. Remove waxed paper. Cool completely.

Chocolate mousse cake filling

5. Prepare Chocolate Truffle Filling. Spread 2/3 cup of the filling on bottom layer. Reserve 2 tablespoons filling. Top with other layer. Frost top and side of cake with remaining filling. Drizzle with 2 tablespoons reserved filling.(If filling is too thick to drizzle, microwave on High 5 to 10 seconds to soften.) Garnish with hazelnuts.

Your Chocolate Mousse Cake is ready now keep it in the refrigerator 
for 3 to 4 hours if you want it to taste more good.