Java Chip & Espresso Mint Cupcakes

From a young age, I have always been attracted to the idea of cupcakes. There’s something about them that is alluring to all. I have come to the conclusion that because a cupcake is its own perfectly crafted piece of decadence, people create a personal attachment, opposed to a . . . slice of cake. Also, I find that I tend to eat less of them, because if made right, they can be very rich and fulfilling.

Bright colorful sprinkles, atop a smooth creamy frosting, which adorns a bite-sized confection; that’s how I envision the cupcake.

In the past, I have tried my hand at creating chocolate cupcakes, and even cakes, but it was not until recently that I discovered recipes that I was satisfied with. Immediately, some assume that once chocolate is introduced into the mix, it’s all smooth sailing, but that’s not the case. Sometimes, too much chocolate is overpowering and creates a bitter result. And, if not enough chocolate is used, you’re left with something slight of chocolate bread. It is necessary to adequately balance out the other components to make these delicious treats.

For these cupcakes, I took some pointers from a recipe I found here.

It is very similar to a recipe that I used for a butter cream chocolate cake, which I will post at a later date. This recipe creates an outstanding, cupcake, which is not just chocolaty, but incredibly moist.

Here is what you’ll need:

Cupcakes:

• 2 ½ cups cake flour
• 1 ½ cups unsweetened cocoa
• 2 ½ – 3 cups sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 3oz Ghirardelli chocolate (if using chocolate chips, ½ cup)
• 1 cup coffee
• 1 ½ cup buttermilk
• 3 eggs
• 2 tsp vanilla
• ¾ cup oil

Preheat the oven to 300° F. This is a perfect temperature for the cupcakes to bake slowly, while retaining moisture.

Begin the process with brewing a cup of coffee. Now, in a large bowl, after sifting each, whisk together the dry ingredients: flour, cocoa, sugar, baking soda, power, and salt.

Once the coffee is done brewing, put it into a liquid cup, followed by the chocolate chips. Let this sit until the chocolate is melted.

In another large bowl, thoroughly beat the eggs for a few minutes until a thick mixture is formed. Now, return to the chocolate mixture and stir so all the chocolate is blended well. Add the chocolate mixture, buttermilk, vanilla, and oil to the eggs, beating very well until everything is combined. A little at a time, blend the dry ingredients in, and stir each time until everything is mixed well.

Now that the batter is completed, prepare the muffin pans. In each space, place liners in. Use a ladle, or measuring cup, to pour in the batter so that 2/3 of the liner is filled. Bake for about 28-30 minutes.

Let the cupcakes cool after they are finished baking and prepare the icing.

Java Chip Cupcake Frosting:           

• 1 cup butter (softened)
• ½ cup cocoa powder
• 3 cups confectioners’ sugar
• 2 tsp vanilla
• 4 tbsp heavy cream
• Chocolate chips or chocolate

Java Chip:

In a bowl, blend together the butter. Add the vanilla and cocoa powder and mix thoroughly. Now, add half of the confectioners’ sugar, blend well, then add the other half with the heavy cream, and blend again.

Chill the frosting for a little, and design per preference. To top it off, use a grater to add chocolate shavings to the frosting, which combined with the coffee infused chocolate cupcakes, makes a nice java chip effect!

 Espresso Mint Cupcake Frosting:

• 1 cup butter (softened)
• 3 cups confectioners’ sugar
• 2 tsp vanilla
• 2 tbsp heavy cream
• Candy canes or peppermints
• Godiva peppermint bark

Espresso Mint:

In a bowl, blend together the butter, then stir in the vanilla after. Now, add half of the confectioners’ sugar, blend well, then add the other half with heavy cream, and blend again.

Frost the cupcakes as desired. Use a grater, or simply smash the candy canes, for a nice festive topping. Then, on top of each cupcake, add half a square of the Godiva chocolate for a nice adornment! The candy canes and peppermint bark, combined with the coffee infused chocolate cupcakes, makes a nice espresso mint effect!

Liberation From Chicken

Considering that I haven’t posted a blog entry in several months, the idea of liberating myself from chicken may seem facetious, as if I was imprisoned amongst hybrid farm fowl with no means of escape until now. Well, that would make for a more interesting story, but that’s not the case.

Pescetarianism:

For those who are aware of my dietary constraints, you know that I do not eat red meat, pork, or any other meats aside from poultry and seafood. But as of September 1^st, that has all changed. Sometime early in August, I made a vow to cease the consumption of all fowl, whether land or marine, for good. This means: no more scrumptious roast duck, though I am perfectly fine with the “mock duck” recipe that I’ve posted on here before, and no more chicken or turkey.

Officially, I can now “label” myself as a pescetarian. Simply defined, a pescetarian is a vegetarian who consumes seafood in addition to their diet of fruits and vegetables and other essential foods. For the last year, this has been my general diet.

I tried to only consume chicken in the event it was being offered to me. For instance, at a family gathering, or any other big function. Turkey was a staple for any given work week, as it was an easy source of nourishment in a sandwich. Even then, I found myself opting for veggie sandwiches, which were packed with a variety of items to keep me well fed on the job.

For me, my choice to not consume most meats is partly ethical, but also for health reasons. Granted, seafood can be just as unsafe as its land counterparts when it comes to contamination, alterations by man, and so on, but I do appreciate the leanness of it. When I consider why I gave up beef, I often think about how heavy it made me feel, and the same goes for chicken. Eating such things seldom left me feeling all that liberated.

Already, I have had deep thoughts about my lifestyle from here on out. This is a big step! There’s a reason why I chose to eliminate certain meat sources one at a time; I wanted to make sure it was the best decision for me. Some may ask, “If you truly care about animals, or even your health, why not just go completely veggie?”

My response to that would be, to each his own. I have met a few people who have explored vegetarianism for a short period of time, only to return to meat because it was tantamount to torture, or latent thoughts of the past would surface. I don’t want that to happen. I want this to be permanent.

My Last Hurrah:

To celebrate my “liberation,” last week I decided to indulge in the very thing I was escaping. A few months ago, I learned of a place in South Philadelphia called Federal Donuts*, which sells excellent doughnuts. . .and CHICKEN! I figured, if I was giving it up for good, why not taste what’s considered to be some of the best chicken in the city.

Coconut Curry

First off, Federal Donuts has some mean, exotic doughnuts, but that’s another blog entry. Their chicken was everything I heard about and more. The menu consists of six styles. I had the pleasure of tasting the following three: Za’atar, Buttermilk Ranch, and Coconut Curry. All of these were very well seasoned, crunchy on the outside, while being juicy inside, and sans the excessive oil. The za’atar and coconut curry are good if you’re a fan of spices like myself. The coconut curry is just as amazing as it sounds, while the buttermilk ranch is reminiscent of sour cream and onion chips. It was like a pleasant bon voyage party in my mouth. Chicken fanatics, this earned a thumbs up!

Buttermilk Ranch

One day, I would like to be a strict vegetarian, and who knows, perhaps vegan if I can discipline myself. That’s really the requirement, getting your mind to focus on something you want to obtain. I deal with this daily, trying to focus on not overeating or overindulging in sweets. It’s a challenge. But, I look forward to this new change and welcome the vast array of foods that will take the place of poultry.

Chick-Fil-A, I still love your cookies.

*Located at 1219 South 2nd Street Philadelphia, PA

FoodSpotting: Chabaa Thai Bistro

Manayunk, a small neighborhood within Philadelphia, is a vibrant community; it houses myriads of restaurants, small shops, and beautiful sights. For one visiting, they can expect to have their palates pleased. Located along the winding expanse of Manayunk’s Main Street, lies a restaurant which can do just that, Chabaa Thai Bistro.

Mango Shrimp

At first glance, the restaurant appears rather quaint, but the beautiful décor and pleasant aromas compensate, preparing you for a nice time. Whether one is a Thai connoisseur or novice to the cuisine, Chabaa is likely to satisfy.

Often when I dine at a restaurant, I look for foods that are unique, with a wide variety of flavors. Of course, that typically is the case with any Thai food. Chabaa is no different; each dish I had was very fresh, as well as flavorful.

What excited me the most about this restaurant was their menu. It featured many dishes I have never seen at a Thai restaurant. Specifically, I was happy to see that, not one, not two, but seven different types of Pad Thai were served. Salmon, Crispy Duck, Crab, and Scallop Pad Thai? I started to wonder what rock I was living under to not know such creations existed! However, I did not partake of either one. I chose a dinner special, knowing the other dishes would be there for my next visit (which will be soon!)

For an appetizer, I had the Fried Tofu, large pieces of crunchy tofu accompanied with a sweet sauce, topped with peanuts. Though fried, this was not too heavy, and the sweet and sour sauce was addictive.

For my entrée, I had the Rad Nar Seafood. It was delicious. Served in a small pot, this dish had an abundance of seafood: mussels, shrimp, scallops, prawn, etc. Mixed in were wild rice noodles and fresh vegetables, all in a tasty thin gravy sauce.

Just when I thought I had enough, we were asked about dessert. I had the Mango Sticky Rice. I was told that this was a very popular, traditional Thai dessert. Words cannot describe how indulgent it was, so I’ll leave it for you to try! If you’re a fan of rice pudding, I highly recommend it.

“Chabaa” is said to be the Thai word for Hibiscus, a beautiful flower that even my mother uses to adorn her home. What a fitting name for this restaurant, with its peaceful ambiance, jovial* staff, and of course, decadent food.

 

*Our server was very comical. She joked, laughed, and provided for an overall comfortable experience.

Reverse Peanut Butter Cup Cupcakes

Peanut butter is one of my favorite additions to any dessert; I absolutely love it! When it’s time to get my peanut buttery fix, I usually turn to Reese’s Peanut Butter Cups. In very dire straits, I’ll visit local restaurant, Nifty Fifty’s, for their handcrafted Peanut Butter Oreo Milkshake.

For this recipe, I decided to incorporate my love for peanut butter. So, here’s my take on peanut butter chocolate cupcakes.

Peanut butter chocolate treats has grown in popularity in the last few years. Almost every bakery and café has a chocolate cupcake topped with peanut butter frosting. Even Starbucks has jumped on the bandwagon with their miniature version. Now, it was my turn.

Reverse Peanut Butter Cup Cupcakes

• 2 cups cake flour
• 2 ½ cups sugar
• 2/3 cups cocoa powder
• ½ cup semisweet chocolate morsels
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 large eggs
• 1-2 teaspoons vanilla
• 1 cup buttermilk
• 1 cup butter (room temperature)

1- Preheat oven to 350°. Grease two muffin pans, or line with baking cups.

2- Boil 1 cup of of water, and in a medium bowl, combine with cocoa powder and semisweet chocolate. Stir together, and put aside to cool. In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt until evenly blended. In a small bowl, cream butter and sugar until light and fluffy

3- Combine the cooled, chocolate mixture to the dry ingredients and blend thoroughly. Then, add the creamed butter and sugar, and blend again.

4- Pour the batter into the baking cups, filling about 2/3 of the space. Then, in each batter-filled cup, add about 5-6 semisweet chocolate morsels, and bake.

Peanut Butter Frosting

• 1 cup creamy peanut butter
• 1/3 cup heavy cream
• 1 stick of butter (room temperature)
• 2 ½ cups confectioners’ sugar
• 1 teaspoon vanilla
• 4 Reese’s Peanut Butter Cups

5 – In a medium bowl, mix together 1 stick of butter and a cup of creamy peanut butter (I used Peter Pan’s brand).
6 – Mix in 1 cup of confectioners’ sugar at a time, and then add a teaspoon of vanilla. Now, pour in heavy cream, and blend the mixture together until light and creamy.
7 – After the cupcakes have cooled for an hour or so, frost appropriately. Using a flat grater, carefully grind the Reese’s Peanut Butter Cups over your cupcakes for a sweet, garnish.

Voilà, Reverse Peanut Butter Cup Cupcakes! For sake of this recipe, the cocolate base is milder than what you would look for in a typical cake, but the peanut butter frosting is so overwhelmingly delicious, it’s better so as to not have two competing flavors.

The semisweet morsels within the cupcakes add for an extra, rich treat as you bite inside, while the Reese’s Peanut Butter Cup shavings allow for one final blow atop of the creamy bliss!

The same recipe, used to bake a layered cake!

FoodSpotting: Han Dynasty

For a few months now, I’ve known about Han Dynasty. It all began when a co-worker raved about their Chinese cuisine; from subsequent visits, he continued to rant and add to the spark once lit in my mind. It was time to check out the hype!

First, I knew that Han Dynasty was going to be a treat when I saw how hard it was to get in on a Friday night (and it was raining!) As soon as you walk in, you notice its warm, casual atmosphere, packed with a plethora of smells. Apparently, there were tables in their basement, but we were fortunate to land seats upstairs.

Han Dynasty operates in a traditional family style for serving. To get the best out of your experience, pair multiple dishes together. Most of the people dining that night, were in groups of four or more people. Something to keep in mind about the menu. Each dish is listed with a number from 1-10 to indicate spiciness; 1 is the lowest grade of spice, while 10 is the highest.

 

So, what did I eat? I started off with the famous Dan Dan Noodles (8); they in themselves, were a standalone knockout for the night. It’s not your typical Lo Mein dish from the corner store. These noodles had the perfect texture, not too chewy, and not too soft. Served in what seemed to be a light peanut sauce, infused with chili, Dan Dan noodles packed a punch! Typically, the restaurant serves them with pork, but considering my diet, I asked if it could be omitted. No matter, they were still flavorfully delicious.

Accompanied with the noodles, scallion pancakes were ordered, a favorite of mine when cooked properly. They were. I found myself dipping them into the sauce of the noodles for added pleasure for the crunchy exterior.

For the entrées, Han Dynasty offers a variety of cooking styles, such as Hot Sauce Style (7), Dry Pepper Style (8), Kung Pao Style (3), and the list goes on. All of them have their own unique flavors, served with rice, vegetables, and a choice of meats.

I chose the Dry Pot Style (10), which is served in a spicy hot sauce, with mushrooms, bamboo shoots, bell peppers, etc. My meat of choice, fish (flounder). If you’re looking to clear the sinuses, this is the dish for you! Jokes aside, I thoroughly enjoyed it. The flounder was tender and juicy, and the vegetables were fresh, adequately absorbing the flavors of the hot pot sauce.

It’s a rare occurrence when I visit a Chinese restaurant. In previous entries, I’ve gone on and on about my experiences with basic American-Chinese cuisine, verses the real, authentic tastes I’ve explored in the midst of Chinatown, and in the homes of close friends.

Han Dynasty met, and more than exceeded my expectations. I encourage everyone to give it a try!

You can find this restaurant at 108 Chestnut Street, Philadelphia, Pa*

*There are other locations in surrounding areas.

Ruby Red Velvet Cake

For my family, red velvet cake has long been a coveted item to have during special occasions. With its ruby red interior and captivating cream cheese frosting, it is a treat of pure decadence. There’s no wonder I chose this as my second dessert to make, completely from scratch!

So, here’s how I did! I combined various recipes to fit my vision for this cake.

Red Velvet Cake

Dry Ingredients:

2 ½ cups cake flour
2 ½ cups sugar
2 Tablespoon Hershey’s Cocoa – Special Dark Blend
1 teaspoon salt
1 teaspoon baking soda

Liquid Ingredients:

2 eggs
1 ½ cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
1 oz. red food coloring

• Pre-heat oven to 350°
• Grease two cake pans (I used heart-shaped pans).
• In a bowl, evenly stir eggs. Afterward, blend together all remaining liquid ingredients until they appear bright red.
• In a separate bowl, thoroughly mix together all dry ingredients.
• Now, add liquid ingredients to the dry ingredients, and mix well until all ingredients are evenly combined.
• Pour cake batter into both pans, while remembering to drop each pan several times on a counter to release built up air.
• Bake the cakes for about 25-30 minutes. Use the toothpick method to ensure the center is completely baked.
• Set cakes aside to cool for about an hour, and prepare the frosting.

Vanilla Cream Cheese Frosting

8 oz. cream cheese (room temperature)
1 cup butter (room temperature)
1 teaspoon vanilla
4 cups confectioners’ sugar
½ cup Toll House Premier White Morsels (melted) 

 

• In a bowl, blend together the cream cheese and butter until a creamy consistency forms. Add vanilla and lightly stir.
• Add the confectioners’ sugar a little at a time until evenly mixed.
• Lastly, mix in the melted white morsels, and frost your cake!*

* For a two-layer cake, remember to frost the bottom layer generously to ensure an all-around creamy texture for your cake.

What I love about this recipe, as with most red velvet cakes, is that the cream cheese frosting compliments the mild chocolaty taste. To spruce up the traditional recipe for cream cheese frosting, I added vanilla morsels. This created a rich, creamy topping that is finger-licking good.

So, if you haven’t had this truly decadent dessert, I encourage you to try this recipe! It’s perfection on a plate!

Taste Decadently, Tastefully Decadent

Black and White Gooey Butter Cake

During the Fall, I tend to gravitate to mouthwatering, decadent treats. My motto has always been, “The sweeter, the better!” A friend of mine suggested that I try the recipe for this extravagant Black and White Gooey Butter Cake. Curious to try my first cake from scratch, I was up to the challenge!

This cake is made up of two layers, a dark chocolate base, with a creamy topping. I found the original recipe for this Southern influenced treat on the following website: EvilShenanigans

I experimented with the recipe a little, as seen below.

Cake Base:

1 1/2 cups of cake flour
2/3 cup Hershey’s Cocoa – Special Dark Blend *
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 1/2 cups of sugar
1 stick of butter (melted)
2 eggs
2 teaspoons of vanilla

*The original recipe called for Dutch-processed cocoa powder. The Hershey’s Cocoa has Natural and Dutch cocoa blended in.

Cake Topping:

1 stick of butter (room temperature)
1 block of cream cheese (room temperature)
2 eggs
1 teaspoon of vanilla
4 cups of powdered sugar
1/2 cup of Toll House Premier White Morsels (melted)

Pre-heat your oven to 350° and begin preparing the cake base.

In a large mixing bowl, combine your cake flour, cocoa powder, baking powder, baking soda, salt and sugar. Blend all the ingredients thoroughly (I used an electric beater).

Now, add your melted butter, eggs, and vanilla to the bowl, and mix until a dark, stiff dough forms. Place the dough into a long baking pan and spread evenly. I used my hands to adequately spread the dough.

 

For the cake topping, cream the butter and cream cheese in your large bowl until thoroughly mixed. One at a time, add each egg until well blended. Your topping will have a yellowish hue. Now, add the vanilla, powdered sugar, and melted morsels. Thoroughly mix the ingredients.

Next, pour your creamy topping over the cake base and spread evenly.

Bake the butter cake for 40-45 minutes, or until the topping is golden, with the center being slightly loose. Cool the cake at room temperature for about an hour, then chill in the refrigerator for two or more hours. It’s ready to serve!

What I love about this cake is its contrast between light and dark, and various textures. The base of the cake is reminiscent of Oreo cookie crust used in cheesecake, while the topping is buttery, sweet, and most of all, gooey!

This is a perfect dessert for any event, but be warned, it’s addictive!