Every March I love to pull out the Irish Car Bomb flavor combination. I’ve turned it into a crepe cake, a cake pop, and a cream puff. Now we go back to the original using the flavors in a cupcake inspired by Brown Eyed Baker. Here we have a Guinness cake filled with a whiskey ganache and topped with Irish creme frosting. The dots sprinkling the top represent the Irish flag.
At the beginning of the school year, Hubs took the day off to escort the kids when they met their teachers. At the time it was crazy busy at my 8-5 job and I appreciated him taking on our responsible parent duties. Hubs came home and triumphantly stated he signed me up for cupcakes and cookies for the class party.
This was an exciting announcement since in 2013 I certified the kitchen, opened Delish officially, and was now able to bring baked goods into the kids’ classrooms. When the first party came up, I happily made separate things for each classroom and basked in the bakery glory.
When the second party rolled around and the sign up sheet came home, I grew suspicious when I saw my name written in Hubs’ handwriting under cupcakes and cookie category. “He signed me up for two?” I thought. As soon as Hubs walked through the door I asked about the second party sign up. His smiling answer? “I signed you up for every party for the entire year. For both classes.”
I love Hubs dearly even though at that moment I wanted to scream “are you crazy?” This meant two different desserts for two large classrooms due on the same day. The kids have no idea about scheduling when they chirp up with their wish list and I can’t disappoint with the excuse about it being too hard. They deserve better than that because they are just as excited about Delish and have to sacrifice many mommy hours for its success. However, we have gotten a bit creative to minimize the time effort.
Most recently, my son had vanilla cupcakes with chocolate frosting while my daughter insisted on sprinkles. Easy enough. Same batter with a simple twist and different frostings. For the funfetti cupcakes, I added sprinkles to the batter before baking. When done, they looked like this:
On top, a cream cheese frosting. If I wanted to make this even easier on myself, I would’ve convinced my son the white frosting tasted pretty good too. But he does like chocolate. The sprinkles on top gave it the some special with color to make it individual to my daughter’s tastes.
In the end, I had two parties completed with two seemingly different desserts. Most importantly, I had two very happy kids.
At my 8-5 job there are always tons of pregnant women. We joke it’s in the water. It’s why I prefer bottled. The latest lady to find out she is having her first child is on my staff. She recently found out what she’s expecting but wanted to tell the team in a creative way. Of course I offered to make a baked good.
This chocolate cake was chosen because the team loved the classic Hostess-like cupcake I made a little while back. Instead of the signature swirls on top, I opted for a traditional question mark.
The team was excited to tear into the cake to find out what she is having. It was either that or they wanted cake at nine in the morning. Either way, it made for a fun day.
A couple weeks ago my mother came to visit. When she does, junk food pours into my house. She escorts the kids to our local Walmart and let’s them pick out snacks to their hearts’ content. For a seven and nine year old, this is Heaven.
When I came home I found a box of knock off renditions to the classic Hostess chocolate cupcakes. My daughter was beyond thrilled and shrieked “I love these things.” She quickly divided out the batch to ensure she received the majority.
As I look through the cellophane, I remembered I loved them too when I was younger. Through my adult eyes the cake looked dry, the frosting waxy and the swirl painted on the top. In hopes of sparking a new love, I created my own version.
This uses my favorite chocolate cake recipe (which you could use a box for convenience.) I baked it without cupcake liners to replicate the original. If you want my advice, do it in the cupcake papers. It makes it so much easier to pop out and handle.
Next is the filling. I whipped up some cream to make a whipped cream frosting. Put the frosting in a piping bag with a star tip. The star tip helps cutting into the cake when you push the tip down on the top of the cupcake. Be careful when squeezing in the frosting that it doesn’t explode out the side.
Put the cupcake in the refrigerator while you melt some chocolate ganache. Dip your chilled cupcake in the melted chocolate and then put back in the refrigerator before using some leftover frosting to pipe the squiggle on the top.
I know pictures would’ve been helpful, but I wasn’t planning on a tutorial at the time. I did however want to show the difference between the two.
Next to each other I think the choice is clear. With adult eyes or kid eyes, the one without the commercial packing looks like the thing I’d rather scarf down.
A client wanted a Hawaiian themed dessert to feed a luncheon of twenty. They wanted something easy to self-serve and in line with the tropical luncheon feel. To spice up a Pina Colada cupcake tower, we added hibiscus sugar cookies to give another dimension with a color pop.
The guests loved being able to eat their cake and have their cookie too.
These were delicious cupcakes. The creamy filling keeps the cake moist and compliments the chocolate nicely. If you’d like to try it, here’s the recipe she used. Tia said, “This was my first experience with filled cupcakes and I am proud to say it was a successful venture! These were very, very good! Rave reviews all around.”
Rating: Creamy Cake Yums