Chocolate Cream Cheese Frosting

Mis Amores! I’ve missed you! It’s been a busy summer, and now that school has started (my son started kindergarten! Crazy!), we’re on a tightly packed schedule.

Soon after Eid ul Fitr, the kids and I left for California to prepare for my brother’s impending wedding festivities. To say the wedding was amazing would be an understatement. Like, understatement of the century.

We’re back now, and in the thick of a standard school year. Although the summer was fun, it is nice to be back home and into a normal routine. It’s nice to have some predictability.

While in California, I got the chance to test out some amazing new recipes. Luckily for me, my mom and brother are both amazing taste testers. I’m excited to recreate some of the stellar recipes that were tested.

Now onto today’s recipe- Chocolate cream cheese frosting. A few days ago I was asked to bake some cupcakes for an Eid ul Adha kids gathering. Surprisingly, I was low on butter but had a few packages of cream cheese (very strange in my home!). I wanted to try my hand at something different, and I’ve seen recipes floating around for a chocolate take on cream cheese frosting. I adapted this recipe and came up with this fabulous frosting! It’s slightly tangy with an amazing chocolate kick. It’s an amazing alternate to regular buttercream!

 

chocolatecreamcheesefrostingpic

 

Chocolate Cream Cheese Frosting

Yield: Enough To Frost 2 Dozen Cupcakes

Or a 2-Layer Cake

Ingredients:

  • 1 pound cream cheese, at room temperature
  • ½ cup unsalted butter, at room temperature
  • 2 teaspoons vanilla
  • ¼ teaspoon salt
  • 6 cups powdered sugar
  • 1 cup cocoa powder

Directions:

Place cream cheese, butter, vanilla, and salt in a large bowl, and using a whisk attachment, whip on medium-high speed until smooth, about 2 minutes. Add the powdered sugar and whip on low speed until incorporated. Add cocoa powder and whip on low speed until incorporated. Increase speed to high and whip until light and fluffy, 3 to 5 minutes, remembering to scrape the sides of the bowl along the way.

Use as needed.

Refrigerate leftovers.

Note: Frosting may be made and frozen in advance. To use, simply leave on the counter and bring to room temperature. The frosting may need to be whipped lightly to bring back t original consistency.

Whipped Vanilla Buttercream Frosting

FRIENDS!

I’ve missed you! ::Gives big virtual hug::

I apologize for the impromptu hiatus. Things had been a bit busy, but they seem to have calmed down now.

So a few days after I shared my Poached Egg technique, I took off with the kids to California. We spent a week together with my mom and brother, and then were joined by my husband and brother in-law. The following week was filled with preparations for Eid, me fracturing my collar bone, and my brother’s engagement ceremony (!!!!!).

I had originally planned to prepare a dessert table for the occasion, but after the whole grown-ass-mom-breaking-her-bone situation, I reached out to my brother and sister in-law’s friends, and we all contributed a bit and were able to pull off a joint dessert table! It was so exciting to see what everyone made, and it made the whole occasion even more meaningful.

This is what everyone contributed- Nutella Brownies, Jalaibee, Cupcakes, Baklava Fingers, Russian Tea Cakes, Banana Pudding, Lemon Bars, and Chocolate Chip Cookies.  Thank you all!  Everything was so delicious, and most of all so thoughtful!

This is what everyone contributed- Nutella Brownies, Jalaibee, Cupcakes, Baklava Fingers, Russian Tea Cakes, Banana Pudding, Lemon Bars, and Chocolate Chip Cookies. Thank you all! Everything was so delicious, and most of all so thoughtful!

On the other side of the table, my sister in-law had the idea of putting together a Milk & Cookies Bar.  It was so adorable! The whole table came together wonderfully :)

On the other side of the table, my sister in-law had the idea of putting together a Milk & Cookies Bar. It was so adorable! The whole table came together wonderfully 🙂

My “submission” for the dessert table was a batch of vanilla cupcakes with vanilla frosting. The frosting was actually a joint effort on my husband and my part (can you imagine how that went? LOL!). Although we have more of an affinity towards whipped cream frosting, we went with buttercream because it would hold up at room temperature. After searching and searching for a buttercream frosting that not only holds its shape well, but also isn’t thick and cloyingly sweet (which is our main complaint about it), I stumbled upon this recipe from Annie’s Eats. The secret is in the addition of heavy cream! You see, adding the cream gives an otherwise heavy buttercream some lightness. It whips up and forms the most smooth and airy frosting, which pipes great and tastes wonderful!

 

VanillaButtercreamFrostingPic

 

Whipped Vanilla Buttercream Frosting

Yield: Enough To Frost 2 Dozen Cupcakes

Or a 2-Layer Cake

Ingredients:

  • 1 ½ cups plus 2 tablespoons unsalted butter, at room temperature
  • 3 cups powdered sugar
  • Pinch of salt
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon vanilla

Directions:

Place butter in a large bowl, and using a whisk attachment, whip on medium-high speed until smooth, about 1 minute. Add the powdered sugar and whip on low speed until completely incorporated. Add salt and whip on medium-high speed until smooth, about 2 minutes. Add heavy whipping cream and vanilla and whip on low speed until incorporated. Increase speed to high and whip until light and fluffy, about 5 minutes, remembering to scrape the sides of the bowl along the way.

Use as needed.

Refrigerate leftovers.

Note: Frosting can be made and frozen in advance. To use, simply leave on the counter and bring to room temperature. The frosting may need to be whipped lightly to bring back to original consistency.

Coffee Flavored Cake With Coffee Buttercream Frosting

I love having people over (or volunteering to bring something along when invited) because it gives me a chance to test out recipes that I wouldn’t otherwise.  That’s not to say that we wouldn’t like it, but what I mean is that with a toddler and husband with a very specific palate, I sometimes get lazy in wanting to try new recipes.  Like this Coffee Flavored Cake by Flour and Spice– you see, although I love coffee, my husband isn’t a fan of it, and I’m not crazy enough to give my almost-3-year-old son a cake loaded with caffeine. #SorryNotSorry

So last week when I was invited to a ladies brunch, I jumped at the chance to bring along a dessert.  I had pinned this recipe when it was first posted for two reasons:

(i) I love coffee and coffee flavored baked goods.

(ii)  The size of the cake is ideal for a small gathering, i.e., it produces a one layer 9″ cake.  Also, the frosting amount is perfect too.

If you or someone you know is a fan of anything coffee, be sure to give this cake a shot.  It’s super easy to throw together and the results are phenomenal 🙂

 

CoffeeFlavoredCakeWithButtercreamPic

 

Coffee Flavored Caked

With Coffee Buttercream

Yield: One 9” Cake

Ingredients:

For Cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons instant coffee granules
  • 1 tablespoon hot water
  • ¼ cup milk
  • ¾ cup unsalted butter, at room temperature
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla

For Frosting:

  • 1 tablespoon hot water
  • 2 teaspoons instant coffee granules
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • Pinch of salt

Directions:

Make Cake:

Preheat oven to 350˚F and set aside a greased 9-inch cake pan.

In a medium bowl, combine all-purpose flour, baking powder, and salt. Set aside.

In a small bowl, combine instant coffee and hot water. Mix until the granules have dissolved completely. Add milk and set aside.

In a large bowl, beat butter at low speed until creamy, about 3 minutes. Add sugar and beat on low speed until light and fluffy, approximately another 3 minutes. Add eggs one at a time, beating for 1 minute after each addition. Add vanilla and mix well.

Add the coffee and milk mixture and mix well. Do not worry if the batter looks curdled. Slowly add the flour mixture and beat on low speed until thoroughly combined.

Transfer batter to greased pan and bake for 28 to 32 minutes, until an inserted toothpick comes out clean. Allow the cake to rest for 10 minutes, then transfer to a wire rack and cool completely.

Make Frosting:

In a small bowl, combine hot water and instant coffee. Mix until the granules have dissolved completely and set aside.

In a large bowl, beat butter on medium speed until fluffy, about 2 to 3 minutes. Add powdered sugar and beat on low speed until fully incorporated, about 2 to 3 minutes. Add coffee mixture, vanilla, and salt and mix on low speed for a few minutes to incorporate. Do not worry is the frosting looks curdled. Increase speed to medium and beat for a few minutes, until the frosting is light and fluffy. Frost cake as desired.

 

Chocolate Buttercream Frosting (Magnolia Bakery Copycat!)

While our trip to New York, we visited the famed Magnolia Bakery.  My husband fell in love with their cupcakes, and even picked up a batch to take home with us (Can you guess which flavors?  If you guessed chocolate then you totally know us inside and out;)).  He said that the cupcakes, especially the chocolate frosting, reminded him of a childhood friend’s mother who used to make similar cupcakes for the kids (which, by the way, I’ve been hearing about since we got married over 5 years ago!).   Imagine the sheer surprise I felt on finding out that these cupcakes were the cupcakes!  I was excited because I knew that Magnolia Bakery carried a few cookbooks, so the recipe was definitely something I could find.

As soon as we got back home, I began the hunt for the perfect chocolate cupcake and Magnolia’s chocolate buttercream frosting recipe.  Although I wasn’t very lucky finding a cupcake recipe, I did manage to find Magnolia Bakery’s actual chocolate frosting recipe!  The taste is spot-on, and has become my offical go-to recipe for chocolate buttercream.  Now all I need is a sturdy yet moist chocolate cupcake to go with it 🙂

 

ChocolateButtercreamFrostingPic

Chocolate Buttercream Frosting

(Magnolia Bakery)

Yield:  Frosts 2 Dozen Cupcakes

Or a 2-layer 9-inch Cake

Ingredients:

  • 1 ½ cups semi-sweet chocolate chips
  • 1 ½ cups unsalted butter, at room temperature
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 2 ¼ cups powdered sugar

Directions:

Melt chocolate in a double broiler over simmering water for 5 to 10 minutes, stirring occasionally.  Once smooth and thoroughly melted, remove from heat and allow it to cool for 5 to 15 minutes, until lukewarm.

In a large bowl, beat butter on medium speed until creamy, about 3 minutes.  Add milk and beat until thoroughly combined.  Add melted chocolate and beat for 2 additional minutes.  Add vanilla and beat for another 3 minutes.  Gradually add in powdered sugar on low speed and beat until fully incorporated and desired consistency is reached.  If frosting is too loose to pipe, refrigerate until it becomes more firm.