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.
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.
And this time, we are doing dessert!
Over the years, I’ve had my fair share of slow cooker winners and losers.
But one thing that I don’t have a lot of experience with is dessert in the slow cooker.
I can only remember 2 instances when I made a dessert in the slow cooker. One was a huge success, and the other was a huge miss.
The miss was actually years ago – back in 2008. But for some reason, I still remember it. (Maybe because of just how much of a failure it was!!) It was a cake, and I let it cook longer than the directions said to cook it. And what I ended up with as an extremely over-baked and dry cake. And it stuck to my slow cooker so badly that I thought I was never going to be able to get it clean.
The second was a recipe for Scalloped Peaches. This recipe was a huge winner, and it showed me that it is possible to make a successful dessert in the slow cooker.
I won’t lie – I was a little nervous going into making this recipe. But luckily, it all went perfectly, and the end result was an amazingly delicious dessert. I changed up a few things from the original recipe, but the original recipe is such a great base to go off of. This is truly a chocoholic’s dream dessert. I wanted to add in some extra peanut butter flavor, so instead of adding peanut butter chips, I decided to add in dollops of peanut butter. I loved the little pockets of peanut butter that you would get – I think it was a great substitution!! I also wanted more of the candy bars, so I added chopped up candy bars into the actual cake. You could really use your favorite candy bar here to make it your own!
Here are the changes I made:
*I have a 3 quart and a 6 quart slow cooker, but the recipe calls for a 3 1/2 to 4 quart cooker. So I used my 6 quart slow cooker, and did 1 1/2x the ingredients.
*Instead of the peanut butter chips, I chopped up candy bars.
*I also added dollops of peanut butter over the top of the cake before pouring in the hot water and chocolate mixture. I probably used about 2 tablespoons of peanut butter, but I would probably add just a little bit more next time.
*I served the cake warm with vanilla ice cream. I definitely think this is the best way to serve it!!
You can find the original recipe HERE. I will definitely be looking to do more slow cooker desserts after the success of this one!!
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chocolate peanut butter dessert, dessert recipe, Month of Slow Cooker, slow cooker dessert, Slow cooker recipe