Double Decker Chocolate Peanut Butter Pie

When I was in fourth grade, my teacher taught us how to make a peanut butter pie.  It was the first time I had ever eaten one and I thought it was the best thing ever.  Naturally, I asked her for the recipe so I could keep making it again and again.  And I did, at least a couple more times.  But, years passed and the recipe got pushed to the back of my box.  Suddenly, the other day, I found myself thinking about it.  But, I figured I would really kick it up this time.  After all, do you know what's better than a peanut butter pie?  A chocolate peanut butter pie, with more chocolate and peanut butter, and Reeses peanut butter cups for even more chocolatey peanut buttery goodness.  Oh yes!  

So, that's exactly what I did.  I filled a crust with melted chocolate, topped it off with the peanut butter cream cheese layer, then made a layer of chocolate cream cheese on top of that.  Drizzled the pie with chocolate ganache and melted peanut butter, and sprinkled chopped peanut butter cups to finish it off.  The result was smooth, creamy, rich and decadent.  It brought back the memories of that pie from fourth grade and is still one of the best things ever.   

Double Decker Chocolate Peanut Butter Pie

1 baked pie crust
1/2 c. semisweet chocolate chips, melted

Chocolate layer:
4 oz. cream cheese, softened
1/4 c. powdered sugar
3/4 c. bittersweet chocolate chips
3 Tbsp. half-and half
1/2 (8 oz.) container of Cool Whip

Peanut Butter Layer:
4 oz. cream cheese, softened
1/3 c. peanut butter (creamy or crunchy)
1/2 c. powdered sugar
1/4 c. milk
1/2 (8 oz.) container of Cool Whip

For topping:
chocolate ganache
1 Tbsp. peanut butter, microwaved for 30 seconds
5 mini Reeses peanut butter cups, chopped

Bake the pie crust as directed.  Melt the 1/2 cup of chocolate chips and spread into the baked pie crust, on the bottom and sides.  

For the chocolate layer:
Combine the chocolate and half-and-half in a microwave-safe bowl and heat in the microwave, on 50% powder, for 1 minute.  Stir together until well combined.  Reserve 1/4 cup of the ganache.

Beat the cream cheese with the powdered sugar, and then beat in the rest of the chocolate ganache.  Fold in the Cool Whip. 

For the peanut butter layer:
Beat the cream cheese, peanut butter, powdered sugar, and milk until smooth and well combined.  Fold in the Cool Whip.  

For the assembly:
Spread the peanut butter mixture evenly in the crust.  Spread the chocolate mixture evenly on top of the peanut butter layer.  Drizzle with the reserved ganache and melted peanut butter.  Sprinkle with the chopped peanut butter cups.  Chill in the fridge for 4 hours before serving. 


 Chocolate cream cheese layer from Chocolate Chocolate and More

Chocolate Coconut Macadamia Nut Cream Pie

Apparently, I've been on a pie kick lately.  Which doesn't usually happen because I'm not a pie person.  I'm much more of a cookie/cake person.  But, my sister on the other hand, looooves pie.  Put something into a pie crust and she'll devour it in no time.  So, after making that Caramel Brownie Toffee Cheesecake Pie, it got me thinking, what kind of pie should I make next?  Chocolate, peanut butter, lemon?  So many choices!  But, I've had this recipe for Coconut Cream Pie bookmarked for like, forever, and I finally decided it was high time I made it.

What I like about this recipe is that the filling is made completely from scratch and not a pudding mix.  Of course, that means it's going to be quite a bit more, shall we say, calorie-laden, what with the use of coconut milk and half-and-half.  Not to mention the fact that it called for a whipped cream topping made with, well, heavy cream, naturally.  I was sorely tempted to go all the way with this one, but I just couldn't do it.  So, I lightened things up by using light coconut milk and a fat-free Cool Whip topping (I know, the "fake" stuff, forgive me).  That said, however, I apparently had no problem with adding some of those calories back in by putting melted chocolate and macadamia nuts onto the crust.  You pick your battles.  :)

 

The result was a pie that was a dream come true.  The contrast of the dark chocolate against the slightly sweeter filling, as well as the smooth, velvety feeling of the cream on your tongue contrasting with the change in texture added by the toasted coconut in it.  This pie might have been lightened up, but it was by no means lacking.  In fact, it was so good, I'm making another one again this week.  Oh and as a sidenote, I also loved it frozen (but that's just me). 

Chocolate Coconut Macadamia Nut Cream Pie (adapted from Favorite Family Recipes)

1 (9-inch) pie shell, baked
1 1/2 c. half and half
1 1/2 c. coconut milk (I used lite)
2 eggs
3/4 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
1 tsp. vanilla extract
1 c. flaked coconut, toasted 

1/2 c. semisweet chocolate chips
1/3 c. chopped macadamia nuts

 Cool Whip (8 oz. tub)

Melt the chocolate chips in the microwave at 50% power for 2 minutes, or until smooth.  Spread on the bottom and sides of the baked pie shell.  Sprinkle half of the macadamia nuts onto the chocolate.

Combine the half and half, coconut milk, eggs, sugar, cornstarch, salt, and vanilla in a saucepan and keep whisking, over low heat, until it boils.  Keep cooking and whisking until the mixture thickens up to look like pudding, about 15-20 minutes.  Remove from the heat.  Add 3/4 c. toasted coconut and the vanilla extract.  Pour into the pie crust and chill 2-4 hours.

Once it has chilled, top with the Cool Whip.  Sprinkle on the remaining toasted coconut and macadamia nuts.  Drizzle with more melted chocolate, if desired. 

Nutella Scones

Several years ago, I got myself a copy of the book, Baked Explorations.  It had so many wonderful looking recipes in it, but for some reason or other, I never got around to making any of them.  So, there it sat, on my bookshelf, gathering dust.  Terrible, I know.  Till one lovely Sunday I started looking for a new recipe to make.  Somehow, the Internet didn't have what I was looking for and I decided that it was high time to go old school and open up a book. 

Originally, I though that I'd make some cookies.  But, then, my eyes landed on the recipe for scones.  Not just any scones, rich, chocolatey, scones with Nutella inside AND out.  Oh my gosh, did it ever look irresistible.  That was it!  I just had to have me some scones. 

The recipe is actually quite interesting in that it's almost a process similar to making cinnamon rolls.  You roll out the dough, spread the Nutella on it, then roll it up.  But, instead of cutting it like you would rolls, you proceed to mash it out into a disk again, then bake.  After letting them cool a bit, you then drizzle them with even more Nutella.  Definitely do not skip out on this step because you can never have too much Nutella flavor. 

 

Let me tell you, these scones were amazing!  The inside was like a fudgy brownie.  Then, you come upon a melty layer of Nutella in the middle of each bite.  They were moist, decadent, and delectable.  Perhaps a little indulgent for breakfast, but oh so worth it.  I wouldn't mind trying these again and filling them with peanut butter or raspberry jam or even marshmallow fluff.  Mmm, possibilities. 

Nutella Scones (from Baked Explorations)

2 c. all-purpose flour
1/4 c. sugar
1/4 c. unsweetened cocoa powder
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. cold, unsalted butter, cut into chunks
1 large egg
1/2 c. heavy cream
1/2 c. Nutella, divided

Combine the dry ingredients.  Cut the butter into the flour with a pastry cutter until the mixture is coarse.  Combine the cream with the egg and stir into the flour mixture until the dough just comes together.  Lay the dough on a piece of parchment paper and gently pat it out into a 6x12" rectangle.  Spread with 1/4 c. of the Nutella, then roll it up into a 6" long cylinder.  Flatten it again into a disk and score it into 6 or 8 wedges.  Bake on a parchment paper lined baking sheet at 375F for 18-20 minutes (mine took 24 minutes).  Let cool, then drizzle with 1/4 c. warmed Nutella.   

Mexican Chocolate Snickerdoodles

 

When I was assigned to Claire K Creations a week ago, I just couldn't resist making more than one recipe, especially when I saw all the yummy cookie recipes she had.  You know me and my sweet tooth.  And, while I'm not a chocoholic by any means, I am a spice fiend.  Which is why I just had to try the Mexican Chocolate Snickerdoodles. 

 

These cookies have cayenne pepper in them for a little kick.  Then, you roll them in cinnamon sugar to finish them off.  I just loved the combo of the chocolate and spices in these.  Not to mention, the texture was perfect - crisp on the outside and soft and cakey on the inside.  My sister raved about them.  I think the only change I'd make is to triple the amount of cayenne pepper in them since we couldn't really taste it, even though we also added a little cayenne pepper to the cinnamon-sugar rolling mix.  Although, that's just us.  We tend to have a high tolerance to heat and like to feel the burn in our mouths. 

I will say that I also gave these cookies to a friend of mine and the cookies were devoured in no time at all.  So, if you have a low tolerance to heat, you will love these cookies.  And, even if you have a high tolerance to heat, you will still love these cookies.  They're that 's good.  I'm definitely glad I tried more than one recipe from her blog. 

Mexican Chocolate Snickerdoodles (slightly adapted from Claire K Creations)

1/2 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar, packed
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 eggs
2 tsp. vanilla
1/2 c. unsweetened cocoa powder
2 1/4 c. all-purpose flour

For rolling:
1/4 c. sugar
2 tsp. cinnamon
pinch of cayenne pepper 

Cream the butter with the sugars.  Beat in the eggs and vanilla.  Add the dry ingredients and mix to combine well.  Chill the dough until firm, about 1 hour.  Roll the dough into small balls and roll in the cinnnamon-sugar-pepper mixture.  Place on a parchment paper lined baking sheet and bake at 350F for 10-12 minutes until cracked on top. 

Pumpkin Rocky Road Brownies

Originally, I was going to make Pumpkin S'mores Bars.  However, when I opened up the package of graham crackers, something seemed a little off.  They didn't smell way graham crackers usually smelled.  In fact, they kind of reminded me of the way a bottle of oil smells when it has gone bad.  Then, I looked at the date on the box - March 2014.  Okaaay, apparently graham crackers do not last forever.  Who knew?  So, there went the s'mores bars.

But, since I had the pumpkin and the marshmallows, I decided to go ahead and make something else - these Pumpkin Rocky Road Brownies.  I have had these on my pin board for the longest time.  It seems like I just never had all the ingredients at once.  Well, now was the time.  

I decided to alter them a bit.  Instead of putting all the marshmallows and chocolate chips into the batter, I saved half of them and added them onto the top during the last 10 minutes of baking.  Since the recipe calls for both pumpkin and spices, you would think that you would taste them in the brownies themselves.  But, actually, all you really taste is a deep chocolatiness.  I think the pumpkin is what makes these extra fudgy, gooey, and rich.  In fact, I'd recommend keeping them chilled, otherwise, they tend to fall apart a little.  Other than that, they were sensational.  I think you'll love them as much as I did.

Pumpkin Rocky Road Brownies (adapted from Flamingo Musings)

1/2 c. unsalted butter, melted
1 c. cocoa powder
1/2 c. pumpkin puree
1 c. natural cane sugar
1 large egg
1 tsp. vanilla
1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger powder
1/2 tsp. cardamom
1/2 tsp. salt
1 c. chocolate chips (divided)
2 1/4 c. mini marshmallows (divided)

Line a 9x9 pan with foil.  Melt the butter and stir in the cocoa powder.  Mix in the pumpkin puree and spices, then the sugar.  Beat in the egg and vanilla.  Sift in the flour, baking powder, baking soda, and salt.  Fold in 1/2 c. of chocolate chips and 1 c. of marshmallows.  Spread evenly into the pan and bake at 350F for 35 minutes.

Top with the rest of the mini marshmallows and chocolate chips and bake for 10 minutes more.  The brownies will be gooey, so be sure to let cool completely.  I also recommend chilling them in the freezer for easier cutting.  It's also easiest is you dip a knife in warm water before each cut. 


 

Nielsen Massey Chocolate Chip Cookies

 

HAPPY NATIONAL CHOCOLATE CHIP COOKIE DAY!

And, what better way to celebrate than with . . . chocolate chip cookies.  But, these aren't just any chocolate chip cookies, oh no, these are special.  Wanna know why?  Well, about a month ago, Nielsen Massey contacted me to ask if I would like a sample bottle of their pure vanilla extract.  Considering that I've only ever bought cheap generic imitation vanilla, I was thrilled.  In exchange, all they asked was that I use the vanilla to make some of their awesome chocolate chip cookies and post about it today.  Seriously, quality vanilla and a batch of chocolate chip cookies to boot?  How could I say no?

The only changes I made was to use mini chocolate chips (since I didn't have any regular ones), added some grated milk chocolate, and chilled the dough.  Let me tell you, these chocolate chip cookies impressed me from the moment I saw them baking in my oven.  Unlike a lot of other recipes I've tried, these stayed thick and puffy till the very end.  Then, once I took them out, they turned into these crispy shelled, soft gooey middle-y, crinkled topped circles of buttery, vanilla-y perfection.

I took a bite and I was impressed.  What a cookie!  They had the ideal texture and were so full of flavor that I can only attribute to having used real vanilla to make them.  Thank goodness the recipe made three dozen cookies because one will not be enough for me.  Thank you Nielsen Massey for the opportunity to try your vanilla and your yummy cookie recipe!

Nielsen Massey Chocolate Chip Cookies

3/4 c. butter (I used salted butter)
1/2 c. + 2 Tbsp. sugar
1/2 c. + 2 Tbsp. brown sugar
1 1/2 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 egg
2 c. all-purpose flour
1 tsp. baking soda
pinch salt  
1/2 tsp. baking powder
1/2 tsp. cream of tartar
1 c. mini semisweet chocolate chips
1/4 c. grated milk chocolate 

Cream the butter with the sugars.  Beat in the vanilla and eggs.  Mix in the flour, baking soda, salt, baking powder, and cream of tartar.  Stir in the chocolate chips and grated milk chocolate.  Chill the dough for 1 hour in the fridge or 30 minutes in the freezer.  Roll into small walnut-sized balls and place on a parchment paper lined cookie sheet.  Bake 14 minutes.  Let sit a few minutes on baking sheet before removing to cool completely on a wire rack. 

Red Velvet Cheesecake Cupcakes

For this month's SRC, I was assigned to Angela's blog, Spinach Tiger.  Her blog is simply gorgeous.  It's like looking at a cookbook in a bookstore, even better because many of the recipes are her own special creations, so it's really her own unique cookbook.  And, unlike other cookbooks you find where the recipes look good but are practically impossible to follow, have no fear, Angela's recipes are all super easy and anyone can make them.  Did I mention she has her own cooking channel too?  I'm totally impressed!

Her husband is from the South, so her blog likewise, has a lot of Southern influenced recipes, including numerous recipes for the biggest, fluffiest, yummiest looking biscuits ever.  I made her Parmesan Honey Biscuits and they were so fluffy that I would have sworn they were bread rolls.  Unfortunately, I have no pictures because they all got eaten up before I could take them.  But, believe me, they were good.

So, since I missed the photo op on the first recipe, I went ahead and made another Southern based oldie but goodie - Red Velvet Cupcakes.  I decided to do what Angela recommended in another post and turned them into Red Velvet Cheesecake Cupcakes.  I did make one substitution.  Since I had run out of cocoa powder, I substituted one ounce of unsweetened chocolate and removed one tablespoon of butter from the recipe.  It seemed to work just fine.  Now, onto the cupcakes themselves.

 

I apologize, Angela, but I just don't seem to have your touch with these.  They did not come out half as pretty as yours did.  So, to sort of cover up my flaws, I drizzled them with melted chocolate.  As for taste, however, I am sure that these were spot on.  The red velvet taste was just right, that sort of tanginess, a bit of chocolate that's not too overpowering, not too sweet, and moist.  I've been looking for a good red velvet cake recipe, and have tried several others, but I think this is it!      

Thanks Angela for a real keeper of a recipe!

Red Velvet Cheesecake Cupcakes (adapted from Spinach Tiger)

1 1/4 c. cake flour (I used 1 c. + 1 1/2 Tbsp. flour + 2 1/2 Tbsp. cornstarch)
1 oz. unsweetened chocolate, melted
1/2 tsp. baking soda
1 Tbsp. liquid red food coloring
1/2 c. buttermilk (I used 1/2 Tbsp. vinegar + milk to make 1/2 cup)
1/2 c. + 1 Tbsp. butter
1 c. dark brown sugar
1/2 tsp. vanilla
1/4 tsp. salt
1 egg + 1 egg yolk
1/2 Tbsp. white vinegar

Cheesecake filling:
6 oz. cream cheese (I used 1/3 less fat)
1/3 c. sugar
1 egg
1/2 tsp. vanilla

Combine the cake flour with the baking soda and salt and set aside.  Cream the butter with the sugar.  Stir in the melted chocolate.  Beat in the egg, yolk, and vanilla.  Add in the red food coloring.  Add half the flour mixture, followed by the buttermilk mixture, and add in the rest of the flour.  Mix in the vinegar.  

For the cheesecake mixture:  Beat the cream cheese until smooth.  Add in the sugar and mix well.  Beat in the egg and vanilla.  

Line a 12-cup muffin pan with paper liners.  Fill each one with 1/4 c. cake batter.  Spoon 2 Tbsp. of the cream cheese mixture into each cup.  Bake at 350F for 30-35 min.  Let cool in pan for at least 15 minutes before removing.  

Notes:  I had some leftover batter, so I made 12 mini cupcakes.

An InLinkz Link-up

Red Velvet Cheesecake Cupcakes

For this month's SRC, I was assigned to Angela's blog, Spinach Tiger.  Her blog is simply gorgeous.  It's like looking at a cookbook in a bookstore, even better because many of the recipes are her own special creations, so it's really her own unique cookbook.  And, unlike other cookbooks you find where the recipes look good but are practically impossible to follow, have no fear, Angela's recipes are all super easy and anyone can make them.  Did I mention she has her own cooking channel too?  I'm totally impressed!

Her husband is from the South, so her blog likewise, has a lot of Southern influenced recipes, including numerous recipes for the biggest, fluffiest, yummiest looking biscuits ever.  I made her Parmesan Honey Biscuits and they were so fluffy that I would have sworn they were bread rolls.  Unfortunately, I have no pictures because they all got eaten up before I could take them.  But, believe me, they were good.

So, since I missed the photo op on the first recipe, I went ahead and made another Southern based oldie but goodie - Red Velvet Cupcakes.  I decided to do what Angela recommended in another post and turned them into Red Velvet Cheesecake Cupcakes.  I did make one substitution.  Since I had run out of cocoa powder, I substituted one ounce of unsweetened chocolate and removed one tablespoon of butter from the recipe.  It seemed to work just fine.  Now, onto the cupcakes themselves.

 

I apologize, Angela, but I just don't seem to have your touch with these.  They did not come out half as pretty as yours did.  So, to sort of cover up my flaws, I drizzled them with melted chocolate.  As for taste, however, I am sure that these were spot on.  The red velvet taste was just right, that sort of tanginess, a bit of chocolate that's not too overpowering, not too sweet, and moist.  I've been looking for a good red velvet cake recipe, and have tried several others, but I think this is it!      

Thanks Angela for a real keeper of a recipe!

Red Velvet Cheesecake Cupcakes (adapted from Spinach Tiger)

1 1/4 c. cake flour (I used 1 c. + 1 1/2 Tbsp. flour + 2 1/2 Tbsp. cornstarch)
1 oz. unsweetened chocolate, melted
1/2 tsp. baking soda
1 Tbsp. liquid red food coloring
1/2 c. buttermilk (I used 1/2 Tbsp. vinegar + milk to make 1/2 cup)
1/2 c. + 1 Tbsp. butter
1 c. dark brown sugar
1/2 tsp. vanilla
1/4 tsp. salt
1 egg + 1 egg yolk
1/2 Tbsp. white vinegar

Cheesecake filling:
6 oz. cream cheese (I used 1/3 less fat)
1/3 c. sugar
1 egg
1/2 tsp. vanilla

Combine the cake flour with the baking soda and salt and set aside.  Cream the butter with the sugar.  Stir in the melted chocolate.  Beat in the egg, yolk, and vanilla.  Add in the red food coloring.  Add half the flour mixture, followed by the buttermilk mixture, and add in the rest of the flour.  Mix in the vinegar.  

For the cheesecake mixture:  Beat the cream cheese until smooth.  Add in the sugar and mix well.  Beat in the egg and vanilla.  

Line a 12-cup muffin pan with paper liners.  Fill each one with 1/4 c. cake batter.  Spoon 2 Tbsp. of the cream cheese mixture into each cup.  Bake at 350F for 30-35 min.  Let cool in pan for at least 15 minutes before removing.  

Notes:  I had some leftover batter, so I made 12 mini cupcakes.

An InLinkz Link-up

Mint Chocolate Chip Ice Cream Cake

 

Since my sister's birthday was coming up, I asked her what kind of cake she wanted me to make.  She replied that she wanted a mint chocolate chip ice cream cake.  I had never made an ice cream cake before, but, your wish is my command.

I used my go-to chocolate cake recipe and baked it in two smaller cake pans.  To form the ice cream layer, I lined one of the pans with plastic wrap, filled it with the ice cream, then froze it.  It worked out perfectly.  The ice cream layer fit right on top of the cake layer, no mess, no fuss.  I then froze the cake and ice cream layers to prepare the cake for frosting.

 

Here's where the funny part came in.  So, I envisioned this gorgeous cake in my mind.  I was going to cover the cake with some delicious ganache, all dripping down the sides, contrasting with the green of the ice cream, etc., etc.  But, when I told my sister about my idea, she said she didn't want any fancy topping, she just wanted a simple buttercream frosting.  Okay, then what about chocolate buttercream?  "No, not chocolate," she said, "I want vanilla."  Vanilla??!!!  Not my first choice, but it is her cake after all.

Then, she tells me that she wants the frosting to be colored purple.  Okay, now I had to put my foot down.  Vanilla frosting you may have, but I am not going to color it purple.  Purple with the green and the chocolate?  Really?  So, she said she'll have green frosting instead.

I told her that the only green food coloring I had was kind of a froggy, psychedelic green.  To my surprise, she liked it.  So, there I was frosting my cake with this green frosting and wondering if either of us was a little crazy.  I dressed up the top with some Andes mints and was ready to call it good.  But, then she said she wanted chocolate dots on the side of the cake.  "Okay, I'll see what I can do."  As I piped on the chocolate dots, I was amazed to see that it really looked kind of neat.  In fact, the dots looked like mini chocolate chips and made the cake look like a giant scoop of mint chocolate chip ice cream.  Very cool.  My sister took one look at the finished cake and was thrilled.  And, to top it off, the cake tasted every bit as good as it looked.  I have a feeling this won't be my last ice cream cake if she has anything to say about it.

Mint Chocolate Chip Ice Cream Cake (created by Sweet as Sugar Cookies)

Chocolate Cake (adapted from Recipegirl):
1 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1/2 c. white sugar
1/2 c. brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. hot water
1/2 c. melted, unsalted butter
1 large egg
1 1/2 tsp. vanilla


3 c. mint chocolate chip ice cream, slightly softened

Buttercream Frosting:
1 c. butter, softened
3 c. powdered sugar
1 tsp. vanilla
1-2 Tbsp. milk (to desired consistency)
green food coloring

6-7 Andes mint candies
1/4 c. melted semisweet chocolate chips

For the cake:
Grease and flour two 6-inch round cake pans.  Cut out two parchment paper circles to fit inside the pans and grease and flour the parchment paper as well.  Set aside.

Preheat the oven to 350F.  Combine the melted butter with the sugars.  Mix in the cocoa powder.  Beat in the egg and vanilla.  Combine the flour, baking soda, and salt.  Add half the flour mixture and beat well to combine.  Add in the hot water and mix well.  Add in the rest of the flour mixture and mix well.  Divide the batter evenly between the two prepared pans.  Bake for 30-35 min., or until a toothpick comes out clean.   

Remove from the oven and let cool in the pans for 10 min.  Remove from the pans and let cool completely on a wire rack.

Line one of the pans with plastic wrap.  Fill with the mint chocolate chip ice cream and smooth out evenly.  Freeze till firm, about 30 minutes.

For the buttercream frosting:
Beat the butter with the powdered sugar until light and fluffy.  Add the vanilla and mix well.  Add the milk to your desired consistency.  Add the food coloring until you reach your desired color.  (If you want, save some of the white frosting for piping on top.)    

For the assembly:
Place one cake layer on a plate.  Remove the plastic wrap from the ice cream layer and place the ice cream onto the first cake layer.  Top with the second cake layer, wrap around with plastic wrap, and freeze till firm, about 1 hour.

Remove the cake from the freezer.  Frost with the green buttercream frosting.  Pipe rosettes of white frosting on top.  Decorate with the chopped Andes mint candies.  Melt the chocolate chips in the microwave and pipe dots on the sides of the cake (they'll harden instantly).  Keep in the freezer till ready to serve.      
 
Notes:
The buttercream frosting will be a little difficult to spread on the cake at first, since it will have a bit of trouble sticking to the ice cream part.  But, as you keep working, the frosting will harden on the frozen cake making it easier to work with.  

Minty Hot Cocoa Mix

What with the weather getting colder, it's definitely reaching hot cocoa time.  Not to mention, it's also Christmastime and I love making treats to give to all my friends.  So, when I saw this Peppermint Crunch Hot Cocoa Mix featured on the Secret Recipe Club, I just knew it would make the perfect gift.

I did a little taste-testing with it and, as a result, changed the recipe up a little.  I left out the cinnamon and increased the cocoa powder by half to make it more chocolatey.  Also, I used Andes mints instead of the peppermint crunch.  The result was the most delicious hot cup of cocoa I've ever had that did not come out of a Swiss Miss box.  

Who in the world knew that making cocoa mix could be this easy?  Okay, fine, I'm sure you all knew, but it was a real eye opener for me.  While I can't say that I'll never buy my cocoa from a grocery store again, I do know that I'll be keeping some of this on hand, at least during the holidays.  I also have no doubt that the person I give this to is going to love it as much as I did. 

Minty Hot Cocoa Mix (inspired by Adventures in All Things Food)

3 c. sugar
3 c. nonfat instant dry milk powder
1 1/2 c. unsweetened cocoa powder
Andes mint candies, chopped
mini marshmallows

If you're using a more granular type of dry milk powder (see Note below), run it through a sieve to break up the lumps. 

Combine the dry milk powder with the sugar and cocoa powder and whisk to combine.  I also like to run it all through a sieve.  Layer the cocoa mix into jars with the chopped Andes mints and the mini marshmallows.

To make:  Combine 1/4 cup of the mix with 3/4 cup of hot water.    

Note:  If you buy the Carnation brand of instant dry milk, the powder is much finer.  If you buy the Wal-mart brand of dry milk, it'll be more granular and you'll have to break up the lumps. 

Peppermint Bliss Bark - SRC

For this month's Secret Recipe Club, I was assigned to Wendy's blog, The Weekend Gourmet.  I had a lot of fun browsing through her recipes and, although I saw some tasty-looking pasta recipes, I kept finding myself drawn back again and again to her Peppermint Bliss Bark.  Who can blame me?  One look at hers and you'll see it's stunning.  Not to mention, it's HER original recipe (genius).  So, I bring you Christmas in November.

This bark is so quick and easy to make.  No cooking, no baking, and very little prep time.  I think I whipped up the whole thing in less than an hour.  In fact, the most time-consuming part of it was crushing the peppermint candies.  Seriously, I do not know why someone has not thought to sell peppermint candies already crushed.  Bakers all over the world would be grateful.  I made short work of it though by putting them in a ziplock bag, putting it onto a paper bag in my driveway, and pounding on it with the end of a small dumbbell.  Whatever works, right?

I did make a couple changes to the recipe.  First, I tempered my chocolate so that I wouldn't have to worry about keeping the bark in the fridge to prevent it from melting.  Then, instead of using mini Oreos, I crushed up some regular sized ones since that's what I had.  Otherwise, it was Wendy's way all the way.

Let me tell you, this bark is perfect for the holidays.  It's not only beautiful but absolutely delicious.  There's a little crunch from the cookies, a little chew from the marshmallows, and a lot of chocolatey-minty goodness in every bite.  I loved that the peppermint flavor wasn't too overpowering and that the bark itself wasn't overly sweet like other storebought ones.  I've never made chocolate bark before, but you can bet it's going to be a new holiday tradition from now on.

BTW:  I took some of this to work and it disappeared fast!  They loved it!  

Thank you Wendy for giving me a great idea for Christmas.  Loved the bark!

Peppermint Bliss Bark (adapted from The Weekend Gourmet)

2 c. semisweet chocolate chips
1 c. mini marshmallows
1 c. crushed Oreos
1 c. crushed peppermint candies
1/2 c. white chocolate chips

Melt 1 1/2 c. semisweet chocolate chips in the microwave.  Remove from the microwave and stir in the remaining 1/2 cup chocolate chips until completely melted.  Add mini marshmallows, Oreos, and 1/2 cup peppermint pieces.  Stir gently to combine.

Spread the mixture evenly on a parchment paper lined baking sheet.  Melt the white chocolate chips and drizzle over the top.  Sprinkle with the remaining 1/2 cup peppermint pieces.  Place in the fridge to help it harden quicker.  Once it's hardened, it can be stored outside of the fridge.  

Samoas Cupcakes

 

One of my friends is totally crazy about Samoas cookies.  Not that I can blame her.  Chocolate, coconut, and caramel is a pretty hard combo to resist.  I'm just as crazy about the Samoas ice cream that Dreyer's recently came out with. 

So, with Samoas on the brain, I decided to make my own version of a Samoas cupcake.  I used King Arthur Flour's golden cake recipe as the base, whipped up a caramel coconut filling, and topped it all off with rich chocolate ganache. 

Oh boy was it ever good.  I loved KAF's cake recipe.  It was so moist and fluffy and had a nice crumb and great vanilla flavor.  I think this will be my go-to vanilla cupcake recipe, at least for now.  With the yummy, gooey filling and luscious frosting, this was the best Samoas I've ever eaten.  Thank goodness that I had people I could give these cupcakes to, or else I would have devoured the whole batch.  It's nice to know that I can now have Samoas more than once a year.

Samoas Cupcakes (Sweet as Sugar Cookies)

Vanilla Cupcakes (King Arthur Flour)
2 c. sugar
3 1/4 c. all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
3/4 c. unsalted butter, soft
1 1/4 c. milk, at room temperature
2 tsp. vanilla
4 large eggs

Caramel Sauce (In the Pink and Green)
1/2 c. sugar
3 Tbsp. salted butter, cubed
1/4 c. + 1 Tbsp. heavy cream, at room temperature

10 Tbsp. sweetened shredded coconut

Chocolate Ganache 
1 c. semisweet chocolate chips
1/2 c. heavy cream

For the cupcakes:  
Line 2 muffin tins with paper liners.

Cream the sugar with the butter until light and fluffy.  Beat in the eggs, one at a time, and add the vanilla.  Combine the flour, baking powder, and salt and sift the mixture.  Add half the mixture to the wet ingredients and beat to combine.  Add the milk and stir to combine.  Then, add the rest of the flour mixture and mix well to combine. 

Divide the batter evenly into the muffin tins.  Bake at 350F for 20-25 min. until a toothpick comes out clean.  Remove from the muffin pans and place on wire racks to cool. 

For the caramel coconut filling:  In a medium saucepan, cook the sugar over medium heat, whisking as it melts.  When it turns a deep amber color, add the butter and stir until melted.  Add the heavy cream and whisk till the caramel is smooth.  Remove from heat and let cool.  Add the shredded coconut till combined.   

For the ganache:  Place the chocolate chips and heavy cream in a small bowl and heat for 1 min. at 50% power.  Stir and repeat the process as necessary till smooth.  Chill the ganache briefly until it reaches your desired consistency. 

For the assembly:  Cut a small cone from the center of each cupcake.  Fill with 1-2 tsp. of the coconut-caramel filling.  Spread with chocolate ganache. 

Makes 24 cupcakes

Peanut Butter Snickers Banana Cupcakes

Years ago, my dad asked me if I could make banana cake, not banana bread, but cake.  At the time, I didn't know of any good recipes for banana cake, so the request went unfulfilled.  Recently, I decided to try one of the banana cupcake recipes that was out there on the internet, but it turned out horrible.  The cake was dense beyond belief, gummy, and stuck to the wrappers.  Absolutely inedible.  After that, I worried that perhaps a good banana cake just did not exist.  Maybe bananas were meant to be made into bread and only bread, or, if cake was possible, it was always going to be heavy and dense.

 

Then, I came across this recipe for Banana Cupcakes on the blog, the Brown-Eyed Baker.  From the pictures, it looked like the cake would actually come out, dare I say, fluffy.  The crumb looked light and most definitely did not resemble banana bread of any sort.  So, I decided to give things another go.

 

And, I was thrilled with the results.  The cake, yes it was cake, was fluffy and soft and light and super moist to boot.  There was also a wonderful banana flavor in every bite. I frostedthese cupcakes off with a peanut butter buttercream and then, since I had a bag of peanut butter Snickers minis (which are totally yum), I decided to top the cupcakes off with them (cause more sugar is always a good thing).  Add a drizzle of melted chocolate and these cupcakes were a mouthwatering combination of banana, chocolate, and peanut butter.  Simply irresistible. 

 

So, what do you know, a good banana cake DOES exist.  Next time Dad, your wish is my command.  

Elvis Cupcakes (created by Sweet as Sugar Cookies)

Banana cupcakes (from Brown-Eyed Baker)

1 1/4 c. + 2 Tbsp. all-purpose flour
5/8 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. unsalted butter 
3/4 c. + 2 Tbsp. sugar
1 tsp. vanilla
1 egg
3/4 c. mashed very ripe bananas
1/4 c. buttermilk (I used plain nonfat yogurt)
2 Tbsp. milk (I added this)

12 Peanut Butter Snickers minis

Peanut Butter Buttercream (Sweet as Sugar Cookies)

1/2 c. butter
5 Tbsp. peanut butter
1 1/2 c. powdered sugar
milk (to desired consistency)

Preheat oven to 350F.  Line two cupcake pans with paper liners.  Combine the flour, baking powder, baking soda, and salt and set aside. 

Cream the butter with the sugar till light and fluffy.  Add the bananas and mix well.  Add the vanilla and the eggs and beat for 1 min. until well combined.  Mix in the flour mixture, alternating with the yogurt, in three additions, beginning and ending with the flour mixture.

Fill the cupcake liners about three-quarters full.  Bake for 20-25 min. until a toothpick inserted in the center comes out clean.  Transfer the pans to a wire rack and let cool for 20 min.  Remove the cupcakes from the pans and place on the rack to cool completely.

For the frosting:  Beat the butter with the peanut butter until well combined.  Beat in the powered sugar till light and fluffy.  Add milk until it reaches your desired consistency.  

Makes 12 cupcakes

Notes:  
1.  The batter seemed a little dense, so I added a little extra milk to the recipe, about 2 Tbsp.
2.  The original recipe called for buttermilk, but I used nonfat yogurt since that's what I had.
3.  The original recipe called for a combination of butter and shortening, but I just used butter.    

Brown Butter Ginger Chocolate Chip Cookies

 

Even though I've found the BEST chocolate chip cookie HERE, I still can't resist trying yet another recipe.  Besides, this recipe was kinda different from all the others since it called for the addition of ginger.  It sounded like a delicious twist to your everyday cookie.

What I really liked about these cookies was their texture.  They stayed thick, even after baking, and had this amazing crisp exterior that gave way to an absolutely perfect chewiness within.  It was the kind of cookie that you'd get from a bakery.  And, even though I couldn't taste the ginger, they still tasted fantastic.  I gave these to someone for their birthday and was told that they couldn't get enough of them and that they were gone in no time.  Which means that these cookies are definitely worth making (and giving if you can bear to part with a few of them).

Brown Butter Ginger Chocolate Chip Cookies
(adapted from Une Gamine dans la Cuisine)

11 Tbsp. butter, softened
1 Tbsp. vanilla
1/2 c. sugar
1/2 c. + 3 Tbsp. light brown sugar
1 tsp. ginger powder
1 3/4 c. all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 egg, lightly beaten
1 c. semisweet chocolate chips

Melt 10 Tablespoons of butter in a medium saucepan (set the remaining 1 Tablespoon aside). Cook over medium heat, swirling occasionally, until the butter turns brown and develops a rich nutty aroma- about 5-8 minutes, depending on the heat. {Note: The butter will go through a "foamy" stage, once it settles down, keep a close watch on the colour.} Remove the pan from the heat and stir in the vanilla extract. Set aside to cool to room temperature. 

Combine the cooled brown butter with the remaining 1 Tbsp. butter.  Beat with the sugars.  Add the egg and beat to combine.  Combine the flour, baking powder, baking soda, salt, and ginger powder.  Add to the butter-sugar-egg mixture and mix well.  Fold in the chocolate chips.  

Line a cookie sheet with parchment paper. For each cookie, measure out about a 1/3 cup of dough (I made my cookies smaller - about 2 Tbsp. each). Form each into a ball, place on the cookie sheet, and flatten slightly (to a little less than 1/2-inch thickness). Once all the dough has been measured out, cover the sheet with plastic wrap and chill for about 12 hours. {Note: The longer you chill the dough, the better the flavour!}

When you're ready to bake: Preheat the oven to 400 F. Line another cookie sheet with parchment paper. Place about 4 cookies on the sheet--leave about 1-inch of space between each cookie. Bake for 8-11 minutes, or until the cookies are light golden in colour.

Note:  I forgot to let them chill for the 12 hours, but will definitely do it next time.  Either way, the cookies still tasted great.   

Chocolate Covered Brownie S'mores Sandwiches

 

I love it when I have a new idea for some over-the-top treat.  It gets me so excited and I can't wait to get into the kitchen and try it out.  You know you've had your moments like this too and you feel like Edison probably did when he thought up the light bulb.  Of course, it's not like a treat is as important as the light bulb, but it's still a good thing, nonetheless.

Anyway, back to the idea.  I was thinking about s'mores and how to go about creating what would be, to me, the ultimate s'mores ever.  This would be rich, it would be decadent, it would be overly indulgent and require at least an hour or two at the gym to work it off, but oh it would be worth it. 

 

I started off with chocolate dipped graham crackers.  Then, I'd top them with a layer of brownie.  But, not just any brownie.  True, you could use a boxed mix, but like I said, this had to be the ultimate.  So, I used the absolute best brownie recipe ever - Alton Brown's Cocoa Brownies.  I've posted about these before HERE and mentioned how they are so fudgy and dark that they'll blow your mind.  Well, this was the time to use them.

 

As you can see, I cut the pan of brownies into two layers, cut them to fit the graham crackers, and put one uber-fudgy layer onto each one.  I know, you're wondering, why go to all the trouble of having to cut it into layers?  Why not just bake them in a bigger pan?  Well, this particular brownie recipe bakes up thicker than other recipes and the gooey-est part is on the inside, underneath the crackly top.  I figured that if I baked them thinner, I just wouldn't get that same moist fudginess.  At least that was my reasoning and it seemed to hold true.   

I then whipped up a marshmallow frosting.  I used a dab of the marshmallow frosting under each brownie to hold it in place.  Then, I dolloped the frosting onto the brownies and spread it into a nice thick layer.  Finally, I topped it with another chocolate covered graham cracker.  I also tried to cover the entire thing in chocolate but soon realized that it was going to take way too much time and way too much chocolate (in hindsight, I should have just made some ganache and poured it on, but, I can do that next time).  So, I went the easy route and just spread the chocolate on the graham crackers and left it at that. 

 

Finally, I chilled the sandwiches.  This makes the brownies even more like fudge and solidifies the frosting a little so that it truly becomes like marshmallows. 

The best part, of course, was eating them.  All that chocolate on the outside shatters when you bite into it, then you crunch into the graham cracker and your teeth sink into that soft, fluffy, marshmallow frosting and sinfully rich brownie.  It's a s'mores experience like no other.  Mmmmmm.  All the best s'mores flavors and you don't even need a fire. 

 

Chocolate Covered Brownie S'mores Sandwiches
(created by Sweet as Sugar Cookies)

Alton Brown's Cocoa Brownies: 
4 large eggs
1 c. sugar, sifted
1 c. brown sugar, sifted
1 c. butter, melted
1 1/4 c. unsweetened cocoa powder, sifted
2 tsp. vanilla extract
1/2 c. flour, sifted
1/2 tsp. kosher salt

18 graham cracker sheets
2 c. chocolate chips, melted
2 tsp. canola or vegetable oil

Marshmallow Frosting 
1/2 c. butter, softened
1 (7 oz.) jar marshmallow fluff
1 1/2 c. powdered sugar
1 tsp. vanilla


For the brownies:
Preheat oven to 300F.  Line an 8x8 pan with foil, leaving some to hang over the sides.

Melt the butter.  Add the sugars and mix well to combine.  Mix in the cocoa powder.  Whisk the eggs in a separate bowl until well combined and add to the butter-sugar-cocoa mixture along with the vanilla.  Stir in the flour and salt until just combined.

Pour the batter into the pan and bake for 45 min. (mine took 1 hour). Check for doneness with the tried and true toothpick method: a toothpick inserted into the center of the pan should come out clean (I took mine out of the oven while they were still slightly gooey in the center). When done, remove to a rack to cool for 45-60 min.

For the marshmallow frosting:  
Beat the butter with the marshmallow fluff until well combined.  Beat in the powdered sugar until light and fluffy.  Stir in the vanilla. 

For the graham crackers:
Carefully slice each graham cracker sheet in half so that you end up with 36 separate crackers.  Melt the chocolate chips and stir in the oil until smooth.  Dip one side of each graham cracker into the melted chocolate, lay out on a parchment paper lined cookie sheet, and chill in the fridge for 15 min. until chocolate is hardened.

For the assembly:
When the brownies are cool, lift them out using the foil.  Put the graham crackers on top and cut the brownies to fit the graham crackers (you should be able to get 9 squares total).  You'll have some of the edge scraps left over (you can just eat those).

Lay the graham cracker, chocolate side down on a piece of parchment paper or a cookie rack.  Smear a little marshmallow frosting onto each cracker.  Cut each brownie in half, horizontally so that you have two layers (the top and the bottom).  Put each layer of brownie one of the frosting covered graham crackers.  Spread each brownie evenly with 1 Tbsp. of marshmallow frosting.  Top with another chocolate covered graham cracker.  If desired, you can go ahead and cover the entire sandwich with chocolate.  Chill in the fridge until ready to eat.    

Makes 18 sandwiches

Note:  If you decide to cover the entire sandwich with chocolate, you'll probably need to double the amount of chocolate chips and oil in the recipe. 

Cookies and Cream Cake

 

I found out a month ago that it would be my turn to make the cake to celebrate the March birthdays in my girls' youth group.  I've been dreaming about making this cake ever since.  The original recipe comes from the KRAFT website.  However, I knew that I'd want to change things up a bit.

To start with, I used my go-to chocolate cake recipe instead of a boxed mix.  I also decided to slice each cake into two layers for filling, which would give me a four-layer cake.

 

 Then, for the filling, I wanted it a little sweeter and more vanilla-y, so I added some powdered sugar and vanilla.  Finally, instead of covering the cake with melted chocolate, I decided to use vanilla buttercream instead.

 

This cake is definitely a labor of love.  From start to finish (making the components, baking, decorating), I think it must have taken me over two hours.  But, it is so worth it.  The chocolate cake is perfectly moist and chocolatey.  Then, you have a whipped cream cheese filling chock full of Oreo cookies (three layers of filling to be exact).  Plus, a vanilla buttercream frosting that tastes exactly like the cream in the Oreo cookies.  If I ever need another chocolate birthday cake again, you can bet I'm making this one!  I hope my girls like it as much as I do.  

Cookies and Cream Cake

Cake (adapted from Recipegirl)
2 c. all-purpose flour
1 c. unsweetened cocoa powder
1 c. sugar
1 c. brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. hot water
1 c. unsalted butter, melted
2 large eggs
1 Tbsp. vanilla

Cookies and Cream Filling (adapted from Kraft)
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
2 Tbsp. powdered sugar
8 oz. Cool Whip
1 tsp. vanilla
17 Oreo cookies, coarsely crushed

Vanilla Buttercream Frosting (Sweet as Sugar Cookies)
1 c. butter, softened
3 c. powdered sugar
1-2 tsp. vanilla (depending on taste)
milk (add to desired consistency)

Oreo cookies (for decorating)

For the cake:
Grease and flour two 9-inch round cake pans.  Cut out parchment paper to fit in the pans and grease and flour the parchment paper too.  

Combine the melted butter with the sugars.  Beat in the eggs and vanilla.  Mix in the cocoa powder, baking soda, and salt.  Add the flour alternately with the hot water, beginning and ending with the flour. Pour into the cake pans (about 3 cups of batter per pan).

Bake at 350F for 25-30 min. until a toothpick comes out clean.  Let cool in cake pans for 10 min., then remove and let cool completely on wire racks before filling and frosting.

For the filling:  Beat cream cheese with sugar and powdered sugar.  Add the vanilla.  Stir in the Cool Whip and crushed cookies.

For the frosting:  Beat the butter with the powdered sugar until light and fluffy.  Add in the vanilla and mix well.  Add milk as needed until you reach your desired consistency. 

For the assembly:
Slice each cake layer in half, horizontally, to form two layers.  Place one cake layer on a plate and frost with one-third of the filling.  Continue repeating with the rest of the layers.  Frost the cake with the buttercream frosting.  If desired, cover the outside of the cake with crushed Oreo cookies and use more cookies for the top. 

Mint Ganache Filled Cupcakes

 
Doesn't the word "ganache" just make you swoon?  It evokes an image of something deep, dark, rich, and utterly indulgent.  There's something so "ultimate" about it and you feel so luxurious eating it, whether it's in truffle form, topping a cake, or on a spoon in your hand.  Ahh, if only things like "calories" and "pounds" didn't exist.  Still, if there's one day of the year in which it's okay to go chocolate-crazy, I'd say it's Valentine's Day.  Which makes these ganache stuffed cupcakes the perfect dessert.

I used my go-to Chocolate Cupcake recipe as the starting point.  And, I made not one, but two dozen of them.  No, it's not because I love them so much, though I certainly do.  It's because I messed up on batch #1.  In copying down the recipe, I mistakenly wrote baking powder instead of baking soda.  Then, I found out that the two are NOT interchangeable.  The cupcakes made with baking powder did not rise and were totally gummy.  The cupcakes made with baking soda rose up high, were soft and fluffy and everything a cupcake should be.  Lesson learned.

Once I had my good batch of cupcakes, I whipped up some super fudgy, creamy, mint chocolate ganache to fill them and then made some mint buttercream frosting to pipe on top.  Once again, I opted to let the filling show and just piped the frosting around it.  As much as I loved the caramel cupcakes I posted earlier this week, I gotta say that these really take the cake!  I guess I'm just a chocolate girl at heart after all.

So, go ahead, give yourself a little chocolate love, and indulge this Valentine's Day.  You're worth it!

Mint Ganache Filled Cupcakes

Chocolate Cupcakes (adapted from Recipegirl)

1 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 c. sugar (I used 1/2 c. white sugar and 1/2 c. brown sugar)
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. hot water
1/2 c. vegetable or canola oil (I used melted butter)
1 large egg
1 1/2 tsp. vanilla




Mint Chocolate Ganache (from Mel's Kitchen Cafe)

1/2 c. semisweet chocolate chips
3 Tbsp. heavy cream
1 tsp. peppermint extract
1/3 c. powdered sugar
  
Mint Buttercream Frosting (by Sweet as Sugar Cookies)

1 stick salted butter, softened
1 1/2 - 2 c. powdered sugar
1 tsp. mint extract
1 Tbsp. cream

For the cupcakes:  Line a muffin tin with 12 liners.  Combine the melted butter with the sugars.  Beat in the egg and vanilla.  Mix in the cocoa powder, baking soda, and salt.  Add 1/2 cup of the flour and beat well to combine.  Add in 1/2 cup of hot water and mix well.  Add in the rest of the flour, then the rest of the hot water and mix well.  Fill each cupcake liner about 2/3 full with the batter.

Bake at 350F for 20 min. or until a toothpick comes out clean.  Let cool on a wire rack for 10 min.  

For the ganache:  Place the chocolate chips and heavy cream in a small microwafe safe bowl and heat for 1 minute at 50% power.  Stir.  Repeat the process until the mixture is smooth.  Stir in the peppermint extract and powdered sugar, whisking till smooth.  Let the mixture cool to room temperature and then fill your cupcakes. 

For the frosting:  Beat the butter with the powdered sugar until soft and fluffy.  Stir in the mint extract.  Add the cream until the frosting is at your desired consistency.

To assemble the cupcakes:  Cut out a small cone from the middle of each cupcake.  Fill with the ganache.  Pipe the cupcakes with the mint frosting.