Tag Archives: vanilla extract

Chocolate Cupcakes and Cream Cheese Frosting

For Christmas, I was going to make the kids in my life crayons out of the letters of their names.  I purchased what I thought was an oven-ready mold, but when it arrived it was a tiny, plastic, chocolate mold.  My mistake, but rather than resell it I thought I would utilize the chocolate mold by making alphabet suckers in primary colors for Tommy’s 1st birthday party.


After a series of unfortunate events, such as me forgetting to spray the mold before placing what turned out to be too soft of chocolate in, I pushed my hand through the plastic breaking the alphabet into an uneven half. (Don’t worry, I’ll spare you the bloody picture). But, I was still able to utilize the yellow melted chocolate on top of the cupcake frosting.

To make the cupcakes:

To make the frosting:

  • 1/4 cup cream cheese
  • 1 1/2 cup powdered sugar
  • 2 Tbsp. butter, softened
  • 2 Tbsp. whole milk
  • 1/2 tsp. vanilla extract
  • 1/4 fresh juice from lemon
  • Food coloring

To make the chocolate:

  • 1/4 bag white chocolate chips (a pricier brand, like Ghirardelli, will taste best)
  • 1 Tbsp. whole milk
  • Food coloring

Start by making the cake.  Preheat the oven to 350 degrees Fahrenheit.  In a mixing bowl, blend together cake mix, almond extract, oil, water, and eggs using an electric hand mixer.  Whirl around until smooth, approximately 2 minutes. Add in the chocolate chips and fold over with a spoon until they are well dispersed into the batter.

I chose to make mini cupcakes with mini, white paper cups.  If you are cooking these for yourself, you can eliminate the paper cups by spraying or Criscoing the muffin tin.  Fill each cup about 3/4 from the top. They will rise in the oven.

Place the pan in the oven and cook for 15-20 minutes. To check if they are ready, simply stick a wooden toothpick in the center of a cupcake. If it comes out clean, they are done. If it has batter on it, they need more time in the oven.

In the meantime, you can start the frosting. With a clean electric hand mixer and bowl, combine together the cream cheese, lemon juice, whole milk, vanilla, butter and 1/2 cup of the powdered sugar. 

 Blend on medium speed until smooth, approximately 3-5 minutes, slowly adding in more powdered sugar, section by section, until you’ve used 1 1/2 cups (more if you like it a little stiffer for accurate piping, less if you like your frosting on the soft side). 

Finally, add in your favorite food coloring color (or multiple to make such colors as purple or orange).  I chose blue, using maybe 20 drops for a deeper hue.

Now is a good time to make the chocolate letters.  To make a double boiler, simply add in an inch of water to a large pan. Bring the water to a boil and place a smaller pan filled with your chocolate ingredients on the inside. Again, pick your favorite color to dye the white chocolate chips. Stir constantly, until the chocolate is melted enough to spread.  This method is a fool-proof way of not burning the chocolate. 

On parchment paper, create your letters by hand using a toothpick or small spoon.  Stick the parchment paper into the freezer for 10-15 minutes.


When your cupcakes are cool, frost them using a spoon, piping bag, or, like me, a cookie press that also serves as a frosting gun.

Pull the chocolate letters out and immediately peel them from the paper. If you take too long, stick them back in the freezer for 5 minutes and finish the remaining letters then stick them into your frosted cupcakes. 

Though my friend was excited for chocolate suckers, as someone else also brought cupcakes to the party, these minis were delicious and easy to pop in your mouth without feeling guilty after a high-fat, filling dinner of Portillo’s Beef Sandwiches.  I personally enjoy minis because they not only look cute; you feel you can eat more because of the size. This isn’t necessarily true, but comforting during the process.

The addition of lemon and vanilla into the cream cheese frosting was my personal favorite.  It was subtle, not overwhelming, but noticeably different in comparison to previous cream cheese frosting recipes.  The almond extract in the chocolate was almost invisible, so feel free to add in another teaspoon, but the chocolate chips definitely initiated a heavier cupcake.  They melted leaving little pockets of condensed, smooth chocolate.  Finally, the chocolate letters were a fun addition, clearly stating the purpose of the cupcakes (“Happy 1st Birthday Tommy”), that people could take off and eat.  Next time I will arrange to take more time on this part so each letter is consistent and easy to read.


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Nutella Bites

I found this recipe on the main page when I signed in to WordPress and just had to make it for my cousin Eileen’s bridal shower. The Nutella Cheesecake Layer Bars are from The Moonlight Baker, and I changed the recipe around a tad.

For this version you will need:

1 cup Oreo Cookie Crumbs Pie Crust Mix or I purchased vanilla with chocolate filling wafers
1 cup Graham Cracker Crumb Pie Crust Mix
1 stick of melted butter
4 boxes of Philadelphia lite cream cheese, softened
4 eggs, room temperature
1/2 cup + 1 Tablespoon of heavy whipping cream
2 tsp. of vanilla extract
1/2 cup of Nutella
Line a greased 13 x 9″ baking pan with parchment paper, pushing it into the edges.

In a bowl, crumble the wafers to a dust and add in the graham cracker pie crust mix.


image  Pour the melted butter in the bowl and mix until coated.  Press the mixture into the base of the parchment paper lined pan.  Put in the oven at 325 degrees Farenheit for 12 minutes or until a slight crust texture.


In another bowl combine the cream cheese, eggs, 1/2 cup of heavy cream, and vanilla extract. Stir together with a hand mixer until smooth.  Take about 2/3 of the mixture and set aside. In the remaining 1/3 add the Nutella and mix again with the hand mixer.  When the pie crust has finished and cooled for several minutes, layer in the white cheesecake mixture.  On top of that pour the nutella cheesecake mixture on top. I marbled the two together, but they still show distinct layers when cut open.

Cook the bars for a remaining 40 minutes or until slightly jiggly but mostly cooked.  When finished and the pan is cooled, refrigerate for at least 3 hours.


Cut into bite sized bars and savor this treat.  Unlike cheesecake, it isn’t too overpoweringly sweet.  The Nutella’s chocolate hazelnut doesn’t entirely take over the flavor, but rather melds lightly with the cream cheese for an even taste.  The crust adds a little crunch with a chocolatey sweetness to complete the light dessert.


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