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Double Chocolate Chip Cupcakes with Coffee Whipped Cream Frosting

2 Jun

When it comes to making cupcakes for the Hubby, there is only one thing I need consider…. Chocolate, chocolate and more chocolate.

I myself enjoy some chocolate, but not to the point that this man does. If I leave chocolate in the house unattended for any length of time, you can bet that the Hubby will find it and devour it.

So every year for his birthday, I know exactly what to make to show him I care. (And it keeps the recipe searching in a minimum!)

This year it was Double Chocolate Chip Cupcakes with Coffee Whipped Cream Frosting and Grand Marnier soaked Raspberries. Mouth-watering, yes?

Double Chocolate Chip Cupcakes

3/4 cup Crisco shortening

1 1/4 cups sugar

2 eggs

1 teaspoon vanilla

1 3/4 cups flour

1/2 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup half-and-half cream

1 cup miniature chocolate chip

Preheat oven to 375 degrees and line muffin pans with liners.


In a large mixing bowl, beat shortening and sugar until light and fluffy. Add in eggs and vanilla, beat well. Sift together flour, cocoa, baking soda and salt. Add alternately with half and half cream to shortening mixture, beating well after each addition. Start and end with dry ingredients. Stir in mini chocolate chips just until incorporated.

Fill muffin cups 3/4 full with batter. Bake for 20-25 minutes, or until cupcakes test done.

Remove from pans to wire rack and cool completely before icing.

Coffee Whipped Cream Frosting

1 cup whipping cream

1/2-3/4 cup sifted confectioners’ sugar

1 tablespoon instant coffee

Using an electric mixer, whip all three ingredients until the whipped cream is light and stiff.

Spread or pipe frosting over cooled cupcakes.

Grand Marnier Soaked Raspberries

2 or 3 cups of fresh, washed raspberries

3 tbsp Grand Marnier (or any other Orange flavoured liqueur)

Optional: White sugar. I like my raspberries to be more on the tart side, so I skip the added sugar.

Place raspberries in a medium-sized bowl and cover with the Grand Marnier. Stir gently to avoid crushing the berries.

Depending on the length of time they are left to soak, the berries will lose some juice. By all means, please use every last drop when decorating!!

These cupcakes delivered in the chocolate department. However, I did find them a touch dry. I would perhaps try melted chocolate in place of the cocoa to fluff them up a little.

The hubby loved them and promptly ate about 8 of them (that’s nothing, trust me!) Join with me in wishing him a very Happy Birthday!!



Summer Time Cupcakes

3 Jul

If there’s only one thing that can instantly make my day better, its CUPCAKES!!!

Here’s a sunshiney recipe I made a few weeks ago. Share with the people you love ūüėČ





  1. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla and mix well.
  2. Combine dry ingredients; add to creamed mixture alternately with sour cream. The batter will be thick.
  3. Fill greased or paper-lined muffin cups with 1/4 cup of batter.
  4. Bake at 350¬ļ for 25-30 minutes or until toothpick inserted near the center comes out clean.
  5. Cool 10 minutes; remove to wire rack to cool completely.
  6. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk. Beat until smooth.
  7. Frost cupcakes when completely cooled.

Enjoy with a tall glass of iced tea or, my favourite, a super citrusy mojito!