These chocolate cupcakes are filled with sweet cream and topped with an easy chocolate frosting. They’re like your favorite storebought snack cakes, but homemade!
Ready for another installment of the Secret Recipe Club? I hope so, cause that’s what you’re getting! :) This month I made you some yummy cupcakes, courtesy of Micha at Cookin’ Mimi. Micha has a blog full of easy and delicious family-friendly recipes. Totally my style of cooking! Micha has been cooking with her family her whole life, and even got a pasta maker for a birthday gift around ages 13 or 14. How cool! I wish I lived nearby to borrow it, haha. After perusing her blog, I narrowed my recipe selection down to two things: these cupcakes and salmon burgers. I bought ingredients and planned to make them both, but life happened and these cupcakes are the only thing I’ve had a chance to make yet. Hope you don’t mind! Those burgers look great and I will make them soon. :)
I decided to make these cupcakes first because I was in a chocolately sort of mood, and I needed a dessert for a few events. I love being able to multitask recipes, huh? [And contrary to popular stereotypes about women, we aren't all always chocoaholics. I sure am not!] Micha’s original recipe made a chocolate cream filled cake, not cupcakes. But her post was all about these being a take on Little Debbie snack cakes so I thought that turning her cake into cupcakes would be totally appropriate! And don’t they look fun?
Since these filled cupcakes require making the cake itself, filling, AND frosting, it seems like a lot of steps. However, it’s really not as bad as it sounds. Spread this out over a leisurely morning and you’ve got a great dessert by lunch. The cake is moist, fluffy, and not overwhelmingly sweet–the perfect balance to the sweet cream filling and rich chocolatey frosting. I think this cake recipe will be one to make again and again, especially because it doesn’t use eggs. A great recipe for allergies! When making the filling I had to add some powdered sugar to make it hold together for spooning into the cupcake. I suspect that it wouldn’t have been necessary had it been cooler outside, or if I was just spreading the filling in between two layers of a cake. Oh, and in case you’re wondering… the spoons are in the dish with the cupcakes above to prevent them from bumping into each other on the drive to work. Pretty clever, if I do say so myself. Why buy a cupcake holder if you can DIY it, right? Enjoy! Thanks, Micha for a great recipe!
one year ago: Churro Cheesecake Bars
two years ago: Chocolate Zucchini Muffins
three years ago: Crockpot Santa Fe Chicken
four years ago: Potato Soup
Chocolate Cream Filled Cupcakes
from Cooking Mimi
- 3 cups all-purpose flour
- 2 cups sugar
- 6 tablespoons cocoa powder
- 2 teaspoons baking soda
- 3/4 cup canola oil
- 2 tablespoons vinegar
- 2 cups water
- 3 tablespoons all-purpose flour
- 1/2 cup milk
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 cup powdered sugar, optional
- 1/2 cup butter, melted
- 2/3 cup cocoa powder
- 1 teaspoon vanilla
- up to 3 cups powdered sugar
- up to 1/3 cup milk
Preheat oven to 350 degrees F. Line 36 muffin cups with paper liners or grease tins with cooking spray.
In a large bowl, stir together dry ingredients: flour, sugar, cocoa powder, and baking soda. Add oil, vinegar, vanilla, and water and whisk until just combined. Fill muffin cups 2/3 of the way full, then bake for 15-18 minutes or until a toothpick inserted in the center of a muffin cup comes out clean. Cool in pan for about 10 minutes before removing to a cooling rack.
While cupcakes cool, make the filling. In a small saucepan, whisk together flour and milk. Cook over medium-low heat until thick, constantly stirring. Pour into the bowl of a stand mixer to cool. When completely cool, add butter, vanilla, and sugar. Beat on high for 5 minutes until light and fluffy. If desired, add up to 1 cup powdered sugar to thicken.
When cupcakes are cool, use a sharp knife to cut circle from the top of the cupcake, angling down to cut out a cone shaped piece. Spoon [or pipe in using a pastry bag] about 1 tablespoon of filling in the hole, then replace the bit of removed cake. Repeat until all cupcakes are filled.
To make the frosting, place butter and cocoa powder in the bowl of a stand mixer. Whisk on medium until combined, then alternate adding milk and powdered sugar until desired consistency is reached. Stir in vanilla, then frost cupcakes.
On warm days, you may want to store in the refrigerator until ready to serve so the filling doesn’t melt.
Be sure to check out the other recipes from the SRC here:
Usually when I review books I choose ridiculous rom-coms [yes, that's a book genre too]. This time, the subject is a bit more serious: World War II, the sinking of a ship, and survival at sea, in the spirit of Unbroken and Louie Zamperini’s story. I was sent a complimentary copy of Out of the Depths: An Unforgettable WWII Story of Survival, Courage, and the Sinking of the USS Indianapolis by Edgar Harrell USMC with David Harrell as part of Bethany House Publishers‘ book review program.
Here is a description of the book from the publisher:
July 30, 1945—The USS Indianapolis and its 1,196-man crew is making its way toward a small island in the South Pacific. The ship is sailing unescorted, assured by headquarters the waters are safe. It is midnight, and Marine Edgar Harrell and several others have sacked out on deck rather than spend the night in their hot and muggy quarters below. Fresh off a top-secret mission to deliver uranium for the atomic bombs that would ultimately end World War II, they are unaware their ship is being watched. Minutes later, six torpedoes are slicing toward the Indy . . .
For five horrifying days and nights after their ship went down, Harrell and his shipmates had to fend for themselves in the open seas. Plagued by dehydration, exposure, saltwater poisoning, and shark attacks, their numbers were cruelly depleted before they were miraculously rescued. This is one man’s story of courage, ingenuity, and faith in God’s providence in the midst of the worst naval disaster in U.S. history.
As usual, my five point review:
- I read Unbroken a few years ago and loved it. If you loved it too, Out of the Depths is for you. It’s equally inspiring and moving. The author credits his survival on the open seas to God and his story of faithfulness is apparant in the pages of this book.
- Throughout the book I was just amazed at all the author and his fellow shipmates endured. It’s a hard to story to read–both in terms of war details [about the atomic bombs in Japan] and the horrific conditions the sailors endured on the water. But it’s an important one that I enjoyed learning about.
- Being from Indiana, I was surprised that the story of the USS Indianapolis isn’t taught in schools. But I did learn that there’s a memorial in Indianapolis that I’d love to visit next time I’m there. I shouldn’t be surprised though, because many of the circumstances surrounding the sinking of the ship was kept hidden until the late 1990s.
- For the most part, I enjoyed the way this book was written: focusing in detail about each day. The story was told in enough detail to be compelling but not too much to be boring. But parts of it felt forced and too much like a history book and too little like a personal account. That’s just a minor complaint though.
- Overall, the book was excellent. I would highly recommend it to anyone interested in World War II history. It was neat reading the epilogue and learning the author lives in the Nashville area! :)
What are you reading lately?
Disclosure: I received a complimentary copy of this book from Bethany House Publishers. However, I was not required to write a positive review. The thoughts expressed above are entirely my own. Thanks to Bethany House for the chance to read this great book!
A sweet watermelon salsa that has just a bit of kick to it… this may be my new favorite summer snack! Hey hey! This was my month to host Mystery Dish and it was so fun! I got to invite a guest to participate with us and chose to ask my lil sis, Kathleen at Two Happy Bellies! So glad she could bake up a yummy treat this month. :) These ingredients I chose included:
- coffee [grounds or brewed] – an unexpected summer ingredient
- sour cream – for something creamy
- farro – because I have a bag in the pantry I’ve been trying to use up…clearly that didn’t happen
- almonds – for a crunch
- cherries – they’re in season
- watermelon – my favorite summer fruit…even more than berries [I know!!!]
- cantaloupe – if you get a good one, they’re like candy
- jicama – crunch crunch
- cucumber – they’re super cheap at the farmer’s market and I love them
- tomatoes – never buy these when it’s not summertime…just not woth it
- infused or flavored olive oil – see farro
- fresh herbs [any kind] – because fresh herbs rock
- cornmeal – I have no idea, but thought it could be good for a crust or something
- hot peppers [any kind] – spice, spice, spice it up!
I hope my other Mystery Dish gals had fun with the ingredients I chose for them to play with…and now they know a little bit about why I chose the ingredients I did. I asked them to choose three for their dish. I used five–watermelon, cucumber, infused/flavored olive oil, fresh herbs, and hot peppers, and I meant to use a sixth–jicama, but forgot. Oh rats. This salsa is like the stuff of my dreams. Though I love your basic smooth tomato-based salsas, sometimes a chunky fruit-based salsa just hits the spot. This salsa combines some of my favorite summertime fruits and veggies [watermelon, peaches, and cucumber] with some spicy jalapeno and chili powder for the tiniest kick to make things interesting. :) If spicy salsa isn’t your thing, leave out the jalapeno or use some bell pepper instead. Now, I know that some of you may be a bit hesitant to make a spicy watermelon salsa, or even to use watermelon in salsa to begin with. I have to admit, that not too long ago I was right there with you! I love eating watermelon in the summer [really, all year round but they are only GOOD in the summer] and rarely use it in recipes because I just love it plain. But I wanted to stretch myself and try a spiced up watermelon dish because I’ve seen tons of recipes doing just that. And I’m really glad I did. Yay for Mystery Dish! The salsa isn’t really too spicy, so don’t worry… the watermelon and cucumber cool everything down and the peaches provide a bite of sweetness. It’s pretty much a perfect combo. I served this salsa with regular tortilla chips as well as the pictured multigrain tortilla chips [my fave!], but I think some cinnamon sugar tortilla or pita chips could be really good too! One last thing: be sure to make this salsa right before serving it. The watermelon definitely makes it pretty liquidy the longer it sits so eat up! :)
one year ago: Blueberry Buckle
two years ago: Mango Coconut Granola
three years ago: Lavender-Lime Scones
four years ago: Creamy Baked Spaghetti
- 1 1/2 cups watermelon, chopped into small cubes and drained in a mesh colander for 10 minutes
- 1 small peach, chopped into small cubes [about 2/3 cup]
- 1/3 cup cucumber, chopped into small cubes
- 1/2 of a jalapeno, seeded and diced – optional
- 1/4 cup cilantro, chopped
- 1 teaspoon coconut white balsamic vinegar [regular white balsamic vinegar is fine too]
- 1 teaspoon blood orange infused extra virgin olive oil [some orange juice/zest mixed with a bit of evoo is fine too]
- pinch of chili powder
- garlic salt, to taste
- freshly ground black pepper, to taste
- tortilla chips, for serving
Directions: In a small bowl fold together watermelon, peach, cucumber, jalapeno, and cilantro. In a measuring cup, use a fork to whisk together vinegar, olive oil, chili powder, garlic salt, and pepper. Pour mixture over watermelon, then stir to coat. Taste and adjust seasoning if necessary. Serve immediately with tortilla chips. Would also be great over fish, chicken, or pork, with tacos, or even with a spoon!
- Watermelon Salsa – The Pajama Chef
- Farro Salad – Chez CateyLou
- Cherry Almond Coffee Cake – Two Happy Bellies
- Watermelon Fruit Salad with Mint Lime Dressing – Yummy Healthy Easy
- Toasted Almond Caramel Mocha Gelato – Culinary Couture Blog
- Cherry Galettes with Almond Sour Cream Crust – The Well Floured Kitchen
- Cherry Watermelon Granita – Joyful Healthy Eats
- Cherry Almond Mocha Smoothie – Baking a Moment
- Pepperoni Pasta Salad – I Want Crazy
- Almond Cherry Bars – I Dig Pinterest
- Cucumber Salsa – Weary Chef
- Cherry Almond Popsicles – Blahnik Baker
Linked up with: Weekend Potluck.
Week of July 28
Monday: dinner with friends
Wednesday: Bible study dinner
Thursday: veggie fried rice
Friday: kale pizza [didn't make last week]
Sunday: roasted chicken
This layered dip is chock full of crunchy vegetables and chicken drenched in a yummy Asian-inspired sauce. The creamy peanut butter base adds a fun twist! Enjoy with crackers at your next party!
There’s nothing like a good appetizer to get the party started, right? I have a confession to make: I am terrible at appetizers. Most seem so finicky. If I’m hosting, I can totally make some hot little bites in the oven. But as things have it, in this stage of life, I rarely host [even though I'd love to]. We’re usually tasked with bringing x, y, or z to a gathering…and it’s just a pain to try to transport a hot dish, and sometimes those cute little bites just get gross if they sit for awhile. So cold dips are my go-to appetizers. Hummus, guacamole, salsa, I love them all. But they aren’t very fancy.
This Layered Asian Dip takes a normal dip up a notch! It’s a play off of Mexican Seven Layer Dip, even though it’s only a three layer dip. But it’s three layers of awesome: a creamy base of peanut butter and cream cheese; a wonderful medley of chicken, carrots, peanuts, cilantro, scallions, and aromatics like ginger and garlic; and last but not least–a slightly sweet, slightly spicy Asian dressing on top. This dressing is really what makes the dip, imo. Sure, chicken and peanut butter are staples of my diet, but the sauce brings everything together in a nice package. It’s tangy and delicious!
This dip is perfect for a party because you can make all the components ahead of time and chill them in the fridge, then go get ready, and then assemble at the last minute. I love it when things work out that way so I don’t have to worry about the dish losing its beauty while we’re waiting for things to get started. This dip is best enjoyed the day it is made, but the leftovers are still tasty the next day. By the way, you’ll have some extra sauce leftover–it’s perfect for tossing with some plain white rice and cooked veggies [I love those bags of frozen Asian vegetables] for a quick side dish during the week. Enjoy!
one year ago: Grandma’s Banana Nut Bread
two years ago: Jamaican Jerk Chicken & Pineapple Black Bean Rice
four years ago: Butterscotch and Chocolate Yellow Cake
Layered Asian Dip
from The Sweets Life
- 1/4 cup brown sugar, packed
- 2 teaspoons cornstarch
- 1 cup water
- 1/4 cup ketchup
- 2 tablespoons rice wine or white vinegar
- 1 tablespoon Worcestershire sauce
- 3 drops hot sauce [like Sriracha]
- 3/4 cup cooked chicken, shredded
- 1/2 cup shredded carrot
- 1/4 cup chopped unsalted peanuts
- 2-3 sliced scallions
- 1/4 cup chopped fresh cilantro
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 8 ounces softened cream cheese
- 2-4 ounces creamy peanut butter [depending on how strong of a peanut butter flavor you like]
- 2-3 tablespoons milk
- crackers for serving
First, prepare sauce. Whisk brown sugar and cornstarch together in a small saucepan set over medium heat. Pour in water, ketchup, vinegar, Worcestershire, and hot sauce. Cook for 5 minutes or until mixture thickens. Transfer to a small bowl to cool. When cool, cover and refrigerate to further thicken for 30 minutes or up to 24 hours in advance.
Next, stir together all topping ingredients in a bowl. Cover and refrigerate for 2-4 hours.
Just before serving, beat together cream cheese, peanut butter, and just enough milk to make mixture smooth. Spread on the bottom of a 10 inch pie pan or serving dish. Sprinkle topping over cream cheese mixture, then drizzle 1/2 cup sauce [there will be leftovers] on top.
Serve with crackers immediately.
Linked up with: Weekend Potluck.