Switch up your dessert with these Orange Cream Pop Cupcakes. The swirled vanilla and orange frosting is a perfect complement to the orange cupcake.
Hey there! I am Julianne from Beyond Frosting and I am here today to bring you these Orange Cream Pop Cupcakes. I bake to share my love of sugar and sweets with others. I love classic desserts like cheesecake, but I am always up for a cookie dough stuffed donut. My blog features easy to create desserts with the novice chef in mind. Stop by for ice creams, cookies, cupcakes and more.
I originally started my blog with cupcakes on my mind. I love to come up with unique frosting recipes to complement my cupcakes. I was never really a fan of frosting growing up, but now that I have learned to make my own, I love it!
When I was looking for a recipe from Better Homes and Gardens to recreate, I saw these Orange Cream Pop Cupcakes and thought they were just adorable! I was intrigued that the orange flavor comes from a gelatin mix!
The original recipe was made with an orange flavored cream cheese frosting. I made a couple alternations to the frosting recipe. I cut the amount of cream cheese in half and added a lot more butter. I used only 4oz of cream cheese and I used 1 ½ sticks of butter. I used cold cream cheese and cold butter and beat on medium high speed until it was lightly and fluffy. The longer you beat the frosting, the lighter it will be.
Half the frosting is vanilla and half the frosting is orange. Once you make the vanilla frosting, split it in half and mix in three tablespoons of the orange gelatin and a couple drops of food coloring.
You have a couple options when combining the two frostings together. You can take a large piping bag and fill each side with one of the frostings, and it will naturally swirl when you pipe it on the cupcakes.
The second option is to begin with three separate piping bags. Fill two bags each with a different frosting and cut off the tip about a half-inch up. Then take a third piping bag and cut off the tip. Put a large piping tip in the bottom of the third bag. Drop the two frosting filled bags into the third. The large piping tip will naturally fit both of the frosting filled bags and as you squeeze the frosting from the bag, it will swirl together.
The key to a successful swirled frosting is that both colors have the same consistency. If one of the frostings is a lot thinner, then it will not hold up as nicely.
These cupcakes taste so refreshing. They remind me of an orange sherbet milkshake! See ya later winter! It’s time for spring with Orange Cream Pop Cupcakes.
For the cupcake recipe, be sure to use the original ingredients from the Orange Cupcakes and allow them to cool completely before frosting. To make the frosting, make the adjustments as shown here.
- 4 oz cream cheese (half a block)
- 3 sticks (1 ½ C) Unsalted butter
- 1 ½ tsp vanilla extract
- 5-6 cups of powdered sugar
- Divide the frosting in half. Add 3 tablespoons of orange gelatin to half the frosting along with a couple drops of orange food color.
This is a post from Love from the Oven provided by our sponsor, Mott’s Applesauce.
Hi, my name is Christi and I blog over at Love From The Oven, where I share sweets, treats and fun eats. I love to create and share recipes that are simple, delicious and that you can easily make at home.
I’m thrilled to be here at BHG this month to share some great baking recipes with you, so let’s jump right in with a little chocolate, shall we?
If your family is like mine, they just might love chocolate. Brownies and chocolate cake are probably the most requested desserts in my home, so I am always looking for ways to lighten them up bit, without sacrificing flavor. I have two very picky eaters, and while it might be easy to lighten up many recipes, they don’t always pass the picky eater test. My version of this Buttermilk Brownie recipe passed that test with flying colors, they are incredible, and have half the butter of the original version.
This Buttermilk Brownie recipe is a bit more like a cake in texture, packed full of chocolate flavor and it is amazingly moist and delicious. I’ve swapped out some of the butter in the recipe, and used Mott’s Applesauce in its place. This is one of my favorite swaps when baking, and if you haven’t tried it yet, you are in for a treat! Applesauce is a great choice if you are looking to reduce some of the fat in your baking.
You might be wondering, do these brownies taste like applesauce? Not at all. The deep chocolate flavor in this recipe really shines, and if you didn’t know, you’d actually never guess that they contain applesauce. My family loves dark chocolate, so I used dark cocoa instead of regular cocoa in this recipe. Either type of cocoa works well, but if you love dark chocolate I highly recommend using dark cocoa powder in these.
One other change I made to this recipe was swapping out the cup of water called for in the recipe for a cup of coffee. While I’m not a coffee drinker, when baking, coffee can really kick up the intense chocolate flavor. Anytime I am taking out something, such as some of the fat in this recipe, I like to find another way to punch up the flavor. I think the coffee does a fantastic job of doing that with these.
To make my version of these delicious Buttermilk Brownie recipe, here are the changes you will want to make:
In place of 1 cup butter or margarine, use 1/2 cup butter or margarine and 1/2 cup Mott’s Applesauce. Add the applesauce in AFTER you remove the butter, cocoa powder and water/coffee mixture from stove.
In place of cocoa powder, use dark cocoa powder.
In place of one cup of water, use one cup of coffee.
We loved the Buttermilk Brownies, and I hope that your family enjoys them as well! Thanks so much for having me here today at Delish Dish on BHG! Please come say hi on my blog, Love From The Oven, or my Pinterest, Instagram or Facebook pages.
Adding caramel, chocolate, and toasted coconut turns this Dark Chocolate Cake with Coconut Macaroon Filling into a swoon worthy dessert.
Hi, Delish Dish readers. Jocelyn from Inside BruCrew Life back with one last delicious chocolate recipe to finish out the Month of Chocolate.
The weather has been extremely cold outside this month. When it is chilly like this, I find myself drawn to adding coconut to all my baked goods. I think subconsciously I am just trying to bring a little of the tropics to my kitchen this way. When I saw the original recipe for this cake, I knew I had to make it right away. That hidden tunnel of coconut was definitely calling my name. Plus, dark chocolate is always a good idea when it comes to cake and coconut.
One thing I learned with this cake is that you definitely do not want to skip the step of adding cocoa powder to your greased pan. I thought it would be OK because I always use a baking spray that has flour in it, but my first cake did not come out of the pan. It made for a very ugly cake. I headed back to the kitchen for round 2. This time I sprinkled cocoa powder in the pan, and the cake fell out perfectly. Plus, I love how the dark cocoa powder makes the outside of the cake a rich, dark color.
Make sure you print the original recipe, then come back here to write down the few tweaks I made to the recipe.
- I substituted dark, cooled coffee in place of the water. I just love how coffee deepens the chocolate taste.
- I used rum extract in the coconut macaroon filling.
- I melted 1/2 cup caramel baking bits and 2 Tablespoons heavy whipping cream together to drizzle over the top of the cooled cake. Let this cool slightly before drizzling over the cake.
- Sprinkle on 1/4 – 1/2 cup toasted coconut onto the warm caramel. Make sure you do this right away, or the coconut will not stick.
- The last thing I added was a chocolate drizzle because more chocolate always gets more smiles, right? Melt 1/4 cup dark chocolate chips with 1/2 teaspoon shortening in the microwave. I like to spoon this into a plastic baggie, cut one tip off, and drizzle onto the cake.
Caramel and chocolate drizzles definitely made this Dark Chocolate Cake with Coconut Macaroon Filling one of my new favorite desserts. Make sure to visit the cake & cupcakes section of my blog to see some of the other fun ways I like to make cake for dessert.
A Gooey Chocolate Caramel Fantasy dessert is the perfect sweet ending to any meal. This fun dessert looks fancy, but it can be made and in your refrigerator in a few simple steps.
Hi, Delish Dish readers. Jocelyn from Inside BruCrew Life back again this week with another fun and fabulous chocolate recipe for you. I am having so much fun making all these chocolate goodies for you this month. Of course, getting to eat them is definitely a big plus. Chocolate is one of my favorite food groups.
As soon as I saw this Gooey Chocolate Caramel Fantasy, I stopped dead in my tracks. This was a definite must make. I mean, do you see all that gooey caramel in the original recipe? You know you want a big slice, too!
One of my all time favorite things to do to a recipe is to include cheesecake somehow. My mind went right away to these No Bake Caramel Mud Pie Cups I made a few years ago. I had a feeling that adding a cheesecake filling would take this tart from amazing to down right fabulous.
Make sure you print out the original recipe, then make a note of the fun recipe “tweaks” I gave this gooey dessert.
- I used 20 cream filled cookies in place of the chocolate wafer cookies because I already had those in my cupboard.
- I doubled the cheesecake filling from this No Bake Caramel Mud Pie Cup recipe. Spread that on the cooled cookie crust and let it chill for an hour.
- I heated the whipping cream to boiling, and then stirred in 1/2 cup dark chocolate chips until it was creamy. Make sure you let this cool for 10 minutes before spreading over the cheesecake layer. Refrigerate again.
- I halved the caramel portion of the original recipe. Again let this cool slightly before spreading over the chocolate layer.
- I pressed 1/4 cup pecan chips and 1/4 cup mini chocolate chips into the caramel before it cooled completely.
- At the last minute, I sprinkled some sea salt over the top of the entire cheesecake tart. Best idea ever!
I definitely suggest making this Gooey Chocolate Caramel Fantasy recipe when your sweet tooth needs to be satisfied with something rich and delicious. Also, make sure you check out the cheesecake section on my blog to see all the fun ways I love to include cheesecake in my desserts.
Fill your cookies jars this week with a batch of Chocolate Blooms. They make great late nights snacks and lunch box treats. Or you could wrap them up and surprise a friend with a special package.
Hi, guys. It’s Jocelyn from Inside BruCrew Life back again with another fun and delicious chocolate recipe. One thing I like to do each week is to bake cookies for our cookie jar. They get eaten as a bed time snack, put into lunch boxes, and shared with friends. We go through quite a few cookies.
As I was looking for another chocolate recipe to give a BruCrew twist to, I saw these Chocolate Blooms. Chocolate cookies, filled with chocolate chips, and a soft chocolate center? Oh, boy! This cookie was calling my name. I couldn’t wait to bite into one of these chocolate treats.
Of course as I went along, I made a few slight changes to the original recipe. I love a good challenge to “tweak” a recipe and make it different.
- I used a dark chocolate cocoa powder in the dough to make the cookies extra dark and chocolaty.
- I substituted coffee extract for the vanilla extract to add to the mocha flavor I was going for.
- The original recipe calls for you to roll it into 56 balls. I only rolled it into 40 balls. Then I dipped them into 2 eggs whites and 2 cups of sweetened, shredded coconut instead of the nuts.
- I did bake the cookies the full 10 minutes because they were larger.
- I added 1 Tablespoon coffee liqueur to half the ganache for my husband and me, and 1 Tablespoon coffee syrup to the other half of the ganache for my children.
- I topped the cookies with chocolate covered coffee beans because more chocolate is always a good idea.
As you can see these turned out very rich and gooey. Well, played Better Homes &Garden! This is another chocolate recipe that I will be making over and over for our family and friends. I am already thinking of some fun new ways to change it up again.
Make sure you get the recipe for these Chocolate Blooms and fill your cookie jar with chocolate goodness. For even more cookie ideas check out some of the cookies and whoopie pies I have made over the past few years.
Hi, everyone. I’m Jocelyn, a food blogger from the Midwest. For the past 6 years, I have been sharing fun and easy dessert recipes on my blog Inside BruCrew Life. Recently, I also have started sharing the easy dinner recipes that our family enjoys. Most of these recipes are ready in 30 minutes or less making them perfect for those busy school nights.
I am so excited to be sharing some dessert recipes with you for the “Month of Chocolate”. One of the first ones that caught my eye when I was searching BHG’s recipes was for the Best-Ever Chocolate Cake. Anything that claims to be the best ever always has me wanting to test it right away. I couldn’t wait to get in the kitchen and create some cake fun.
As I mixed up the cake batter, I made a few tweaks to the ingredients based on how I usually make a homemade chocolate cake in my kitchen.
- I substituted dark cocoa powder in place of regular cocoa powder to deepen the color and taste of the cake.
- I used a mixture of regular sugar and brown sugar in the cake batter.
- I swapped out half of the milk for cooled coffee. Using coffee is another way to really deepen that chocolate flavor.
- I baked the cake batter in a 9×13 pan, and cut it in half to make the two layers.
- I halved the recipe for the Chocolate-Sour Cream Frosting. Again I used dark cocoa powder and dark chocolate chips to give it a little more chocolate edge. Make sure to set aside a some of the frosting to pipe around the top edge of the cake before you fill the cake layers.
- I covered the entire cake with my recipe for Honey Peanut Butter Frosting. A simple dinner fork is all you need to create the fun pattern on the sides of the cake.
To add more fun and decoration to the cake, I also added some peanut butter filled candies around the edges and on top. This Best-Ever Chocolate Cake lived up to its name completely. It is definitely my new favorite recipe for homemade chocolate cake, and my family cannot wait for me to make another one. Get the original recipe here.