Chocolate Cupcakes with Cream Cheese Frosting

I christened my new stand mixer 

by making these beauties

The great part was that I had all the ingredients already 

and didn't have to go buy anything

the other great part was that they came out moist and fluffy, 

but still firm enough to hold a pretty shape and some yummy frosting

And since one roommate doesn't eat gluten and one doesn't eat refined sugar,

I'm enjoying these a LOT more than I should :)

What You'll Need:
for cakes:3/4 c. cocoa powder
1 & 1/2 c. all-purpose flour
1 & 1/2 c. sugar
1 & 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. coarse salt
2 eggs
3/4 c. warm water
3/4 c. buttermilk
3 tbsp vegetable oil
1 tsp. pure vanilla extract
for frosting:
2 8 oz pkg cream cheese, softened
1 cup powdered sugar
1 tbsp vanilla extract 


What To Do:
Preheat oven to 350 degrees. Line 18 muffin tins with cupcake liners; set aside.

With the whisk attachment of an electric mixer, whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt. Add eggs, warm water, buttermilk, oil, and vanilla, and mix on low speed until smooth, about 3 minutes. Scrape down the sides and bottom of bowl as needed.


The batter is very wet. Pour into a large glass measuring cup to easily pour into muffin cups.

Fill baking cups 2/3rd full of batter. Bake about 20 minutes until a toothpick inserted in the middle comes out clean and the tops bounce back when lightly pressed. Cool on wire racks 10 minutes, then invert and remove from pans.  Cool completely on the wire racks.


Meanwhile, on medium speed beat together cream cheese, vanilla, and powdered sugar until fluffy and well blended. Check frosting for sweetness. If you like it sweeter, add another 1/2 cup powdered sugar, blend well and taste. (I don't normally measure out sugar for this part because I don't use a whole lot.)


Once cupcakes are completely cooled, fill a piping bag or Ziploc bag with frosting and pipe a generous amount of frosting in a swirl on each cake.

Cupcake recipe from Bake at 350, originally from Martha Stewart Cupcakes

Sopapilla Cheesecake

I personally think cream cheese makes everything better.

Pasta, cupcakes, bagels, you name it

Cheesecake is my absolute favorite.

I remember a roller skating birthday party 

where the birthday girl had a birthday cheesecake 

complete with artsy frosting designs... 

and it was the best birthday party ever. 

This recipe combines all the goodness of cheesecake with the 

flaky, cinnamon-sugaryness of sopapillas. ( of course that's a word)

It's very easy to throw together and can be served as a dessert 

or even an indulgent breakfast 

(which is how I had it served the first time). 

You will need:

2 8oz pkgs cream cheese

1 cup sugar

1 tsp vanilla

1 stick butter (8tbsp), melted

2 cans crescent rolls 

cinnamon sugar

What to do:

Grease a 9x13 baking pan and lay one can of crescent rolls flat into the pan.

Beat together the cream cheese, sugar and vanilla.

Spread over the crescent roll layer.

Top with second layer of crescent rolls. Pour melted butter over the top. 

Pour a generous amount of cinnamon sugar over the top!

Baked at 350 for 25-30 minutes or until set.

Serve warm or room temperature!

It comes out with delicious flaky layers and a gooey cream cheese center- so good!

Warning: Make sure your crescent rolls are NOT flavored with any savory flavors. Garlic cheesecake is super weird. Just sayin'.

Hope you've enjoyed the four course meal this week! 

If you've missed any, catch up here:

Salad course: Chipotle Ranch Dressing

Soup course: Baked Potato Soup

Entree: Baked Ziti

Next week, look forward to a review of Austin Eats Tours (aaah! I'm so excited)

and an overview of ways to have the best make-your-own-pizza party!

Adapted from Pilsbury