Tag Archives: white chocolate

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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Halloween Chocolate Covered Pretzel Sticks

It’s that season of sweets, and what better way to treat your guests, surprise your neighbors or just charm your family.

For dipping, you’ll need:

  • 12 oz. cooking chocolate, white chocolate and chocolate
  • 1 bag of pretzel rods
  • Sprinkles (get creative)

Start by arranging a place to put the pretzels once they have been dipped. Lay out parchment paper on a flat surface, such as a cookie sheet.

To melt the chocolate, put a small amount of water in a large pan, not even an inch up the side.  Heat until boiling, then turn the fire down to medium.  Place another smaller pan inside the large pan.  Place your chocolate pieces inside the smaller pan and melt.  Continuously stirring until the chocolate is completely melted, then turn the heat down to low.  The double-broiler method seems to be fool-proof in not burning the chocolate.


Next, take a pretzel rod and using your spoon, thoroughly cover the entire stick.  Leave a small chocolate-free tip at the end to hold on to.  When completely covered, place on your preset parchment paper.

Now comes the fun part! Cover the warm chocolate in your favorite colored Halloween sprinkles. image Mix and match. Add chopped nuts if you’d like.  You can use them sparingly or coat the whole thing like a peanut Taffy Apple.  If you have kids, let them help out and get their creative juices flowing.image

Repeat until all the white chocolate is gone.  You can even dye the white chocolate orange with red and yellow food coloring to have orange and dark brown (close enough to black for baked goods) for Halloween. Repeat with the regular chocolate.  We bought Almond Bark baking chocolate, the cheap version, and you can really taste the difference between the more expensive real dipping chocolate.  It’s overly sweet and has a slight plastic, fake taste to it.  So, spend the extra couple of dollars to buy Ghirardelli or even the Kraft brand Baker’s chocolate has a higher quality taste.


Another trick to try when the chocolate on the pretzel dries is to drizzle the white chocolate atop the chocolate and vice versa.  It adds a fancy swirly look you might find in a bakery.  Don’t forget to share with others!  I’d suggest individually wrapping these and passing them out at Halloween, but these days, you can never be sure where the chocolate came from. So you can do this for, say, a Halloween work party where you know the other people or a family gathering.


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