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Frosted Chocolate Cheesecake Cupcakes: chocolate cake filled with chocolate chip cheesecake topped with chocolate frosting and a chocolate candy square. Decadent, delicious and easy! | alidaskitchen.com

Frosted Chocolate Cheesecake Cupcakes


These Frosted Chocolate Cheesecake Cupcakes are made with chocolate cake, chocolate chip cheesecake, chocolate frosting and topped with chocolate candy. They are decadent, delicious and easy to make!

Frosted Chocolate Cheesecake Cupcakes: chocolate cake filled with chocolate chip cheesecake topped with chocolate frosting and a chocolate candy square. Decadent, delicious and easy! | alidaskitchen.com

These Frosted Chocolate Cheesecake Cupcakes are the ultimate dessert to celebrate Valentine’s Day or any occasion where you want something a little extra special.  These cupcakes have it all – chocolate cake, chocolate chip cheesecake, chocolate frosting and chocolate candy. And while they may appear semi-complicated, these cupcakes are actually very easy to make….

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Red Wine Chocolate Cookie Cups | alidaskitchen.com #recipes #SundaySupper

Red Wine Chocolate Cookie Cups #SundaySupper

Red Wine Chocolate Cookie Cups are made with a chewy chocolate chocolate chip cookie cup base and filled chocolate frosting with a hint red wine. 

Red Wine Chocolate Cookie Cups | alidaskitchen.com #recipes #SundaySupper

Red Wine Chocolate Cookie Cups put a fun twist on traditional holiday cookies.  They are perfect for any upcoming holiday festivities, parties, or any time you want an extra special treat!  These frosted cookie cups are a delicious bite-sized dessert that look adorable on any dessert platter…plus they are simple to make!…

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Heavenly Chocolate Cake | alidaskitchen.com #recipes

Heavenly Chocolate Cake

Transform your every day chocolate cake into something special with this Heavenly Chocolate Cake.   Thank you to MIRACLE WHIP (through the Mom It Forward Blogger Network) for sponsoring this post.

Heavenly Chocolate Cake | alidaskitchen.com #recipes

We are already starting to think of holiday eats and treats (and gifts, if you talk to Adam).  And of course the holiday season is not complete without delicious desserts.  As much as I love to bake, after busy days of being mommy taxi, taking care of the kids, exercising and working, I find myself with little extra time (and energy) to devote to making our favorite desserts. That is where quick and easy desserts, like this Heavenly Chocolate Cake, come to the rescue.  With just a few simple ingredients, this delicious cake can be made in minutes!

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Lemonade Cake | An easy cake made with real lemonade and topped with a lemonade marshmallow buttercream frosting!

Lemonade Cake

Celebrate the taste of summer with this extra special Lemonade Cake topped with a lemonade marshmallow buttercream frosting!  

One of my favorite sayings is ‘A party is not a party unless there is cake!’   I actually don’t know if that is a real saying or if I just made it up, but they seem like good words to live by.  Who doesn’t love a good party and cake!

Marble Cake with Fudge Frosting

Marble Cake with Fudge Frosting is the perfect party cake!  Enjoy a swirl of yellow cake and chocolate cake in every bite, topped with a fudgy chocolate frosting.  Delicious, a crowd favorite, and easy to make!

marble-cake-with-fudge-frosting-sqc

Recently, we celebrated Mike’s birthday, and as always I asked him to pick his birthday treat.  He usually just tells me to make whatever, but this year he got some advice from our resident 3 year old (who may be a bit opinionated these days).  After consulting a couple of his favorite cookbooks (really!) and a few of my printed recipes, Adam’s decision was made ~ Marble Cake with Fudge Frosting.  While Adam had never had marble cake before, and at the time was not a fan of chocolate, he was sure this was the perfect cake for his daddy.  He was absolutely right!

With yellow cake and chocolate cake in a pretty little swirl, we enjoyed the best of both worlds and the fudge frosting was the perfect icing on the cake (ha!)   And while it looks fancy, this cake is super simple to make.  The frosting was a bit stiff during the stirring process and goes on thick, yet is a thin layer on top of the tasty cake.  Decorate it as you wish, and here is the perfect party cake to celebrate any special occasion.

Marble Cake with Fudge Frosting - Alida's Kitchen

Marble Cake with Fudge Frosting
 
Marble Cake with Fudge Frosting is the perfect party cake! Enjoy a swirl of yellow cake and chocolate cake in every bite, topped with a fudgy chocolate frosting.
Yields: 16-20 servings
Ingredients
  • Cake:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup unsweetened cocoa
  • 1¼ cups granulated sugar, divided
  • ½ cup unsalted butter, softened
  • 3 eggs
  • 1 cup milk (I used skim)
  • 2 teaspoons vanilla
  • Cooking spray
  • Frosting:
  • 1½ cups semisweet chocolate chips
  • 3 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • ¼ cup milk (I used skim)
Instructions
  1. FOR THE CAKE: Preheat oven to 350* F. Spray a 13x9-inch baking pan with cooking spray and set aside.
  2. In a medium bowl, whisk the flour, baking powder, baking soda and salt.
  3. In a separate medium bowl, combine cocoa, ¼ cup granulated sugar and ¼ cup water.
  4. In a large bowl, with an electric mixer (hand or stand) set to medium-high, beat butter and remaining sugar until light and fluffy. Reduce speed to low, and add eggs, milk and vanilla, beating until smooth. Add flour mixture, continue beating on low until combined.
  5. Pour 2 cups of the vanilla batter into the bowl with the cocoa mixture, and stir until smooth.
  6. Pour vanilla batter into the prepared baking pan. Spoon chocolate batter into six puddles on top of the vanilla batter. Drag a knife through the two batters, creating a swirly marble effect.
  7. Bake 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven to a wire rack to cool completely. Frost once cool.
  8. FOR THE FROSTING: Put chocolate chips in a glass or metal bowl set over a pan of simmering water (or use a double-boiler), until melted, stirring occasionally. Remove from heat and add butter, powdered sugar and milk. Beat on high until frosting comes together. Add more milk or sugar as needed to achieve desired consistency. (If frosting is too stiff, add more milk; if it's too wet, add more powdered sugar)
  9. Spread over cooled cake and decorate as desired.

Source: Real Simple

Marble Cake with Fudge Frosting - Alida's Kitchen

pumpkin cream cheese filled cupcakes

Pumpkin Surprise Cupcakes

So I couldn’t help myself…I had to share one last pumpkin recipe with you.  It’s a good one.  Pumpkin Surprise Cupcakes are a moist, delicious pumpkin cake with a cream cheese surprise in the middle.  A little sprinkling of powdered sugar on top is all these cupcakes need before presenting, which makes them ideal for travel or eating at a gathering since they won’t get all messy.  While these cupcakes can hold their own without any frosting, they would also be really good with a little Cinnamon Cream Cheese Frosting if you want to get fancy.  Pumpkin Surprise Cupcakes are an easy, portable and fun little pumpkin alternative to tomorrow’s traditional pie.

 

By the way, can you believe we’re already in Week #9 of the 12 Weeks of Christmas Treats!  Due to the Thanksgiving holiday this Thursday, many of us are posting starting today through the rest of the week, so be sure to check out all of the yummy treats by clicking on the thumbnails at the bottom of this post.

Have a Happy Thanksgiving!!

Pumpkin Surprise Cupcakes
 
Yields: 24 cupcakes
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 can (15 ounces) pure pumpkin
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 eggs
  • 1 teaspoon vanilla
  • 8 ounces light cream cheese, softened
  • ⅓ cup granulated sugar
  • 1 egg
  • Powdered sugar, for topping (optional)
Instructions
  1. Preheat oven to 350 degrees. Line 2 12-cup muffin tins with paper liners and set aside.
  2. In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt. Set aside.
  3. In a large bowl, beat pumpkin, sugar, oil, eggs and vanilla until combined. Add flour mixture to pumpkin mixture, gently folding until well-blended.
  4. FILLING: In a separate small bowl, beat cream cheese and sugar until smooth. Add egg and beat on low until just combined.
  5. Fill muffin cups approximately one-third full. Distribute evenly among cupcakes, dropping a generous tablespoonful in the enter of each cupcake. Cover with remaining batter.
  6. Bake for 20 to 25 minutes, or until a toothpick inserted in the pumpkin cake portion comes out clean. Cool for 10 minutes before moving to a wire rack to cool completely. Dust with powdered sugar just before serving (or frost as desired).

Source: Taste of Home


Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us.

Pink Grapefruit Cupcakes with Pink Grapefruit Cream Cheese Frosting

It seems we save cupcakes for a special occasion – to celebrate a birthday, a holiday, an accomplishment, etc.  When I made these cupcakes, I didn’t have any particular occasion in mind.  I decided to make these Pink Grapefruit Cupcakes ‘just because.’  Just because it’s been a while since I last made cupcakes.  Just because there is always a reason to celebrate something.  Just because citrus is aplenty right now,…let’s try something new!

These cupcakes are really easy to make and a unique way to enjoy grapefruit.  The cake alone has a subtle citrus flavor – just enough grapefruit flavor without being overpowering.  When topped with the grapefruit cream cheese frosting, it becomes dangerouly good.  The cream cheese gives the right amount of tang to balance the grapefruit flavor and brings it all together into a sweet and delicious cupcake.

Pink Grapefruit Cupcakes were fun to make, fun to eat, and fun to share…all just because. 😉

Pink Grapefruit Cupcakes with Pink Grapefruit Cream Cheese Frosting
 
Yields: 12 cupcakes
Ingredients
  • Cupcakes:
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • ⅔ cup granulates sugar
  • 2 large eggs
  • ½ cup Greek yogurt (nonfat or 2% reduced-fat)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons pink grapefruit zest (1 softball-sized grapefruit yielded approximately 1 tablespoon)
  • Frosting:
  • 4 ounces ⅓-less-fat cream cheese, chilled (block)
  • 2 cups powdered sugar
  • ⅛ teaspoon vanilla extract
  • 1 teaspoon pink grapefruit zest
  • 2 teaspoons pink grapefruit juice
Instructions
  1. Preheat oven to 350 degrees. Line 12-cup muffin pan with paper liners. Set aside.
  2. In a medium bowl, combine flour, baking powder and salt.
  3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add eggs; mix until smooth.
  4. To the butter mixture, add half of flour mixture, and combine; repeat with remaining flour mixture. Add yogurt and vanilla, blending with a rubber spatula. Fold in zest, mixing until just combined.
  5. Divide batter evenly among prepared muffin cups (about ⅔ full). Bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 5 minutes. Transfer cupcakes to wire rack to cool completely before frosting.
  6. To make the frosting, place cream cheese in a medium bowl and baet on medium speed until smooth and creamy. Add powdered sugar, vanilla zest and juice, beating until smooth. Frost cupcakes as desired.
Notes
If not serving immediately, cupcakes/frosting should be refrigerated, otherwise, the frosting gets too soft. When serving, let cupcake sit out for 10-15 minutes at room temperature.

Adapted from Health

mint cookies 'n cream brownies {Alida's Kitchen}

Mint Cookies ‘n Cream Brownies

Chocolate and mint are a classic combination this time of year, and fortunately these brownies couldn’t be any easier to make.  Besides how could you not love chunks of cookies in a brownie!  The cookies I used for these brownies were Trader Joe’s Candy Cane Joe Joe’s (which are amazing, by the way).   I assume mint Oreo’s, or whatever your favorite brand, would work just great.   The cookies make these brownies so dangerously delicious, they will be a welcome addition to any holiday treat plate!

Mint Cookies ‘n Cream Brownies
 
Yields: 36 brownies
Ingredients
  • BROWNIE:
  • ½ cup light butter, softened
  • 1 cup granulated sugar
  • 4 eggs
  • 1½ cups chocolate syrup
  • 1 cup all-purpose flour
  • 12 mint cream-filled chocolate sandwich cookies, quartered
  • Cooking spray
  • MINT CREAM:
  • ½ cup light butter, softened
  • 2 cups powdered sugar
  • 2 teaspoons skim milk
  • ½ teaspoon mint extract
  • 3 mint cream-filled chocolate sandwich cookies, well-crushed
  • additional chopped cookies for topping, as desired
Instructions
  1. Preheat oven to 350 degrees. Spray 13x9-inch baking pan with cooking spray. Set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate syrup until well blended.
  3. Fold in flour, mixing just until blended. Fold in chopped cookies.
  4. Pour mixture into prepared baking pan. Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on wire rack.
  5. Once cooled, frost with Mint Cream (recipe below) and cut into squares.
  6. In a medium bowl, cream butter and powdered sugar until light and fluffy. Add mint extract and then gradually add milk, beating until desired consistency is achieved. Mix in crushed cookies.
  7. Spread over cooled brownies and top with additional chopped cookies, as desired.
Adapted from Taste of Home

Pineapple Zucchini Cupcakes with Cinnamon Cream Cheese Frosting

One of my favorite things about birthdays is birthday cake. Especially making birthday cakes! The birthday person chooses a cake or simply gives me inspiration.  Then I try to make the best cake I can.  When it came time to choose my birthday cake, believe me, it was a tough decision. My head was still in zucchini-mode. I love pineapple, and I love cream cheese. So I was on zucchini, pineapple, and cream cheese mission. Seems easy enough, right? 

I researched a few recipes until deciding on this one, and made a few changes, reflected below.  The frosting is a nice balance of cinnamon and cream cheese and the perfect complement to the cupcakes.  There are chunks of pineapple and hints of coconut and zucchini in the cake.  They are healthy and come in under 200 calories.  Pineapple Zucchini Cupcakes with Cinnamon Cream Cheese Frosting made the perfect birthday treat!

* REMINDER:  MAGAZINE GIVEAWAY ENDS TONIGHT!  GO HERE TO ENTER!  *

Pineapple Zucchini Cupcakes with Cinnamon Cream Cheese Frosting
Yields 18 cupcakes

Cake:

3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1 cup brown sugar
1/2 cup sweetened flaked coconut
2 teaspoons baking soda
1 teaspoon salt  (optional)
2 teaspoons cinnamon
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla
2 cups shredded zucchini (squeeze out some of the moisture)
20 ounce can of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces)

  1. Preheat oven to 350 degrees.  Line 18 standard muffin cups with paper liners (fill the empty cups halfway with water). 
  2. In a large bowl, whisk together flours, sugar, coconut, baking soda, salt (if using) and cinnamon.  Set aside.
  3. In a medium bowl, stir together oil, eggs and vanilla until well blended.  Add zucchini and pineapple and mix until combined.
  4. Add zucchini mixture to dry ingredients and gently fold until combined.  (Note: Batter will be thick).
  5. Divide batter evenly among 18 muffin cups.  Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.  Cool completely on a wire rack.

Frosting:

8 ounces Neufchâtel (1/3 less fat) cream cheese
1 cup powdered sugar
1 teaspoon vanilla
3/4 teaspoon cinnamon

  1. In a large bowl, beat cream cheese, sugar, vanilla and cinnamon. 
  2. Pipe or spread frosting on cupcakes, as desired. 

Note:  If not serving immediately, cupcakes/frosting should be refrigerated.  Otherwise, the frosting gets too soft.  When serving after refrigeration, let cupcake sit out for 10-15 minutes at room temperature.  (They are good straight from the fridge, however…if you can’t wait like me!)  🙂

Nutrition Information per Serving (1 cupcake and 1/18 frosting)
Calories: 190 ~ Fat: 6g ~ Carbs: 33.6g ~ Fiber 2.9g ~ Protein: 3.2g

Adapted from Skinny Taste