Yellow Cake with Fudgy Chocolate Frosting

Yellow Cake with Fudgey Chocolate Frosting | Revamperate Yellow Cake with Fudgey Chocolate Frosting | RevamperateSo here’s the thing with layer cakes: they’re hard. I didn’t go to pastry school and I don’t have any baking training, so over the past couple years I have attempted to teach myself how to make a good layer cake, and I’m still learning. I think I improve a little bit every time I make a cake, and I try to learn new techniques from videos or other blogs. While it’s certainly not perfect, I’m very proud of how this yellow cake with fudgy chocolate frosting came out. It’s the best layer cake I’ve made so far, and I thought making yellow cake with chocolate frosting and sprinkles with a simple star piping border would be like the ultimate birthday cake of every child’s dreams (or adults). 

I actually had to look up the real difference between yellow cake and your standard vanilla cake because other than additional eggs, I wasn’t sure if there even was a difference. So if you’re like me and wonder about these things as you go to sleep at night, the answer is just eggs. Yellow cake is essentially just vanilla cake with a couple extra egg yolks. Mystery solved. I’m not normally one to go for chocolate frosting on a vanilla cake (I’m a vanilla lover), but for some reason chocolate frosting and yellow cake just go together. This isn’t just any chocolate frosting though. This cake is covered with fudgy chocolate frosting. To give it a thicker, more rich chocolate taste, I used a combination of melted baking chocolate and cocoa powder, and it’s intense. A little bit goes a long way, and a piece of this cake will totally transport you bake to your childhood birthday parties. 

Yellow Cake with Fudgey Chocolate Frosting | Revamperate Yellow Cake with Fudgey Chocolate Frosting | RevamperateYellow cake ingredients (makes 3 8-inch rounds):

  • 1 cup butter, softened 
  • 1 1/4 cup granulated sugar
  • 2 eggs + 2 yolks
  • 2 tsp pure vanilla extract 
  • 3 cups flour
  • 1 tablespoon baking powder 
  • 1/2 tsp salt
  • 1 1/4 cup buttermilk 

Preheat the oven to 350 degrees. Spray three 8-inch round pans with cooking spray and set aside.

In one bowl, whisk together the flour, baking powder and salt, and set aside.

In the bowl of your mixer, beat the softened butter until creamy, add the sugar and beat until smooth (about 2 minutes). Add eggs, beating well between each addition. Then add vanilla and mix until combined. Mix in about 1/3 of the flour mixture and alternate with buttermilk, scraping the bowl as you go, until all ingredients are well-mixed. 

Distribute the batter into the prepared cake pans and bake for 22-25 minutes until an inserted toothpick comes out clean. Allow the pans to cool on a wire rack, and when cool enough to move, remove the cake from the pans to cool completely. 

Yellow Cake with Fudgey Chocolate Frosting | Revamperate Yellow Cake with Fudgey Chocolate Frosting | RevamperateChocolate fudge frosting (frosts a 3-layer cake or 24 cupcakes):

  • 4 oz unsweetened baking chocolate, melted and cooled
  • 4 1/2 cups powdered sugar 
  • 1 1/2 cups butter, room temperature
  • 1/4 cup unsweetened cocoa powder
  • 6 tbsp (3 fl. oz) heavy cream
  • 1 tbsp vanilla extract
  • Pinch of salt

First, melt the baking chocolate either in the microwave or on the stove, and set aside to cool for several minutes. 

Sift the powdered sugar and cocoa powder in a bowl and set aside. 

With a paddle attachment, beat the butter. Add the melted chocolate and mix until smooth. Slowly add the cocoa and sugar mixture, scraping the bowl occasionally, until completely mixed. Add vanilla and then the cream, one tablespoon at a time until you reach your desired consistency. 

Yellow Cake with Fudgey Chocolate Frosting | Revamperate Yellow Cake with Fudgey Chocolate Frosting | Revamperate

Chocolate Habanero Cupcakes with Spicy Chocolate Frosting

Spicy Chocolate Habanero Cupcakes | Revamperate Spicy Chocolate Habanero Cupcakes | RevamperateHappy Monday, everyone! I hope you all had a happy Halloween, and if you’re anything like me, you’re very unhappy about Daylight Savings hitting this weekend. When it got dark at 5pm last night, I was pouting. Bye, bye light. OK, let’s talk about cupcakes now. 

I’m not really a fan of spicy things. I prefer sweet or salty tastes, but my parents (especially my mom) love spicy food. They grow several different kinds of peppers in their backyard now, and my mom dries them to make chili powder. 

Last time I visited my parents, my mom offered me chili powder to take home and I looked at her with that, “what would I do with chili powder?” look. So she was like, “why don’t you bake with it?” Well, she had a good point. Hence, today I’m sharing a recipe for chocolate habanero cupcakes! They are mostly sweet with a spicy kick, and the spicy chocolate frosting on top makes for a very unique cupcake. Anyone who loves spicy will love these, and even those who don’t will also love these! Trust me – I don’t normally like spicy food but I really enjoyed one of these, and I was surprised I did. 

I used a pretty standard devil’s food cake recipe and added just a little bit of habanero powder. Homemade devil’s food cake is incredibly rich and moist because of the use of melted butter and sour cream, and using a high quality cocoa powder keeps it tasting perfectly rich and chocolatey. For the spicy chocolate frosting, I used melted chocolate chips instead of cocoa powder, making it even more rich. The two together are a delicious pair, and one cupcake may actually satisfy your sweet and spicy fix. 

Spicy Chocolate Habanero Cupcakes | RevamperateChocolate habanero cupcakes ingredients (makes about 15 cupcakes):

  • 6 tbsp unsweetened Dutch-process cocoa powder
  • 1/3 cup hot water
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter
  • 1 cup + 1 tbsp granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 3/4 – 1 tsp habanero powder (depending on desired intensity) 

Preheat oven to 350 degrees and line a cupcake pan with liners.

Heat the water in a kettle until boiling, and pour the hot water over the cocoa powder in a cup or small bowl, whisking until completely dissolved. Stir in habanero powder. Sit aside and let cool. 

In a separate bowl, whisk together the flour, baking soda, baking powder and salt. 

While the hot chocolate cools, melt the butter in a small saucepan and stir in the sugar. Then pour into your mixing bowl and let cool for a couple minutes. Beat on medium speed until the bowl is cool enough to touch. Add each egg and beat well between each, about 15 seconds. Add the vanilla and then mix in the cocoa mixture. 

Begin adding about 1/3 of the dry ingredients and alternate with the sour cream until completely combined – do not overmix. 

Divide the batter evenly among the cupcake liners and bake for about 20 minutes, until an inserted toothpick comes out clean. Cool on a wire rack until touchable, and remove from the pan to cool completely. 

Spicy Chocolate Habanero Cupcakes | Revamperate Spicy Chocolate Habanero Cupcakes | RevamperateSpicy chocolate frosting ingredients:

  • 4 oz. semi-sweet chocolate, chopped (high quality is better)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon 
  • 1/4 tsp habanero powder 
  • 1/3 cup heavy whipping cream
  • Pinch of salt
  • 1 cup butter, soft
  • 1 cup powdered sugar

Beat the butter until smooth and slowly add the powdered sugar until fully combined. Melt the chocolate either in the microwave or on the stove top, and stir in the cinnamon, habanero powder and salt. Add the melted chocolate to the frosting mixture and mix until smooth. Mix in the heavy cream a little at a time until you reach your desired consistency. 

Once the cupcakes are completely cooled, pipe the frosting on top. I saved a little bit of the melted chocolate to drizzle on top of the cupcakes with sprinkles. They may not look so spicy, but looks can be deceiving! Enjoy!

Spicy Chocolate Habanero Cupcakes | Revamperate

Classic No-Bake Pumpkin Cheesecake

no-bake-pumpkin-cheesecake
no-bake-pumpkin-cheesecake-3Are you sick of pumpkin yet? Is that even possible? We really only have a couple months a year to get our pumpkin fill, so we have to make the most of it, right? So for all you pumpkin lovers, I’m still trying to indulge you with today’s classic no-bake pumpkin cheesecake recipe. I’m not going to lie to you…you can’t eat just one piece of this cheesecake. 

I’ve mentioned in my last few pumpkin recipes that I don’t actually like pumpkin that much. Well, that didn’t stop me from eating a piece and a half of this cheesecake before pawning it off to my coworkers. This recipe is very similar to the cookie butter cheesecake I shared recently, and there’s a reason for that. Actually, there are a couple reasons for that. 

  1. It was 92 degrees when I made this. I was not about to turn the oven on 
  2. It’s so easy I could make 20 of these and then eat them all
  3. It’s so deliciously light and fluffy

This is my new favorite way to make cheesecake. Forget baking it and turning up the heat in my apartment. Adding a little Cool Whip to the recipe means you don’t have to bake it and it gives the cheesecake a really light and fluffy texture that is so amazing. That may just be my preference, but if you’ve never made cheesecake this way before, I absolutely recommend that you try it. I find that cheesecake can be hit or miss sometimes when baked, so this takes out any of the guesswork or weird baking techniques like turning the oven temp down half way through. None of that. Just easy as, well, no-bake cheesecake. 

Classic No-Bake Pumpkin Cheesecake | Revamperateno-bake-pumpkin-cheesecake-4For the vanilla cookie crust:

  • 14-16 vanilla sandwich cookies (with cream)
  • 3-4 tbsp butter, melted 
  • 1 tbsp brown sugar

To make the cheesecake’s crust, add the cookies to a food processor and process until fine. Add the brown sugar and melted butter and pulse until all ingredients are combined or mix with a fork. 

Lightly spray a springform pan (or regular pie pan) with cooking spray. Pour in the processed graham cracker crumbs and use your hands or the bottom of a measuring cups to press the crumbs into the bottom and sides of the pan until completely pressed.

For the pumpkin cheesecake filling:

  • 16 oz cream cheese, room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract 
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 4 oz cool whip

Then begin making the pumpkin cheesecake filling. In the bowl of your mixer fitted with the paddle attachment, beat the cream cheese and sugars until smooth. 

Add the vanilla, cinnamon and nutmeg and mix until all ingredients are combined. Then add the pumpkin puree and stir in the Cool Whip with a spoon or spatula. 

Pour the pumpkin filling into your already pressed graham cracker crust, and let the cheesecake cool in fridge for 3-4 hours. 

For the cinnamon whipped cream:

  • 1/2 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp cinnamon 
  • Extra cinnamon and sugar for topping (optional)

Before serving, top it with whipped cream or other toppings, like this cinnamon whipped cream. This is the same whipped cream I used on my cookie butter cheesecake because it pairs really well the pumpkin flavor. Whip the cream on high speed with a whisk attachment until peaks form. Then mix in the powdered sugar and cinnamon and move the whipped cream to a piping bag or tool. Pipe small dollops around the outside of the cheesecake and sprinkle with a little cinnamon sugar, cut and serve!  

no-bake-pumpkin-cheesecake-7

Halloween | Black on Black Velvet Cupcakes

Black on Black Velvet Cupcakes | Revamperate Black on Black Velvet Cupcakes | RevamperateI’m in full Halloween mode now, and a good Halloween-themed cupcake recipe was at the top of my list this year. I thought it would be interesting to make black cupcakes, and black velvet cupcakes turned out to be the perfect thing. Much like a red velvet cake, cream cheese frosting is a match made in heaven, so a little black food coloring to a classic cream cheese frosting recipe topped off the cupcakes nicely. Best of all, I found these adorable printable tombstone cupcake toppers by Chicabug to really bring around the Halloween theme.  

Black velvet cupcakes have a couple key ingredients that differentiate them from your average chocolate cupcakes. First of all, you’ll probably notice an ingredient on this list that you don’t normally add to your cupcakes…vinegar. Black velvet cake also uses dark dutch-process cocoa powder and buttermilk, which makes the cupcakes incredibly fluffy and moist. Even after a night in the fridge, the cupcakes stayed soft and moist – something I often loose with other cupcake recipes. Even if you don’t tint them black, these cupcakes are seriously delicious!

Black on Black Velvet Cupcakes | RevamperateBlack velvet cupcake ingredients:

  • 1 cup granulated sugar
  • 1/4 cup butter, room temperature
  • 2 tbsp vegetable oil
  • 1 egg
  • 1 tsp black food coloring or soft gel paste
  • 3 tbsp dark dutch-process cocoa powder 
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 1/2 cup buttermilk, room temperature
  • 1/2 tsp white vinegar 
  • 1 1/4 cup flour
  • 1/4 tsp baking soda 

To make the cupcakes, sift together the cocoa powder, flour, salt and baking powder in one bowl and set aside. Fitted with the whisk attachment, use your mixer to mix together the sugar, butter, oil and vanilla until fluffy. Add the food coloring and beat to combine. Mix in the egg. Add 1/3 of the dry ingredients and alternate with the buttermilk until all ingredients are combined. Lastly, mix in the vinegar.

Distribute the batter among 12-14 cupcake liners and bake on 350 degrees for about 20 minutes until an inserted toothpick comes out clean. Remove from oven to cool on a wire rack. 

Black on Black Velvet Cupcakes | RevamperateBlack cream cheese frosting ingredients:

  • 1 8 oz. package of cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 3 1/2 cups powdered sugar 
  • 1 tsp pure vanilla extract 
  • 1 tsp black food coloring or gel paste 

To make this spooky black frosting, beat together the cream cheese and butter with a paddle attachment. Slowly mix in the powdered sugar until you reach your desired sweetness – I prefer about 3 1/2 cups for this recipe. Then mix in the vanilla extract and black coloring until the frosting reaches its proper color. 

Once the cupcakes have cooled, pipe the frosting onto the cupcakes and top with Halloween toppers! 

No Bake Cookie Butter Cheesecake

Cookie Butter Cheesecake Recipe | Revamperate Cookie Butter Cheesecake Recipe | Revamperate
Today is the kind of Monday that I love. No work, just me and couch. It’s a happy day. 

I had a wonderful birthday this weekend with Andrew! To bring in my 24th year, we rented a boat in Marina Del Rey and drove around Santa Monica in a little two-seater. Then we went and walked around the Santa Monica Pier and rode the ferris wheel. I absolutely love ferris wheels and heights. I love anything that puts me up high, so I was really excited to visit Santa Monica for the first time, which is amazing considering I’ve lived here for four years. There’s so much to see in LA that I have yet to do. One day! Then we had a lovely brunch with Andrew’s grandparents and cousins yesterday. I have a feeling 24 is going to be a good year! Now, let’s talk about cake. More specifically, let’s talk about what happens when you put cookie butter and cheesecake together because it’s magical. 

I think we can all agree by now that cookie butter is, like, the best thing that ever happened to the world. If you don’t agree with me, you must not love cookies as much as I do. JK! When I was making this cheesecake, it actually started as a Nutella cheesecake, which is why I started out with a chocolate cookie crust. Long story short, I opened the cupboard and, oops, turned out I didn’t have enough Nutella. At that point, I had no interest in going to the store again so I looked around for what else I could do and then it dawned on me…I had a barely touched jar of cookie butter. It sang to me. I knew I had to try it, so I did, and the result was magnificent. 

If I had planned this cookie butter cheesecake from the beginning, I probably would have tried it with a cinnamon graham cracker crust first instead of diving into the chocolate first, but I have no regrets. The chocolate is perfect with the cookie butter cream cheese filling and the cinnamon whipped cream on top is a perfect addition. 

Cookie Butter Cheesecake Recipe | Revamperate Cookie Butter Cheesecake Recipe | Revamperate
Chocolate cookie crust:

  • 15-18 chocolate sandwich cookies
  • 2 tbs butter, melted

First, blend the sandwich cookies (including the cream) in your food processor until fine. Then mix in the melted butter with a fork and press the cookie crust into a springform pan, coating the bottom and about 2 inches up the sides. Leave in the fridge while you make the cream cheese filling.

Cheesecake filling:

  • 16 oz. cream cheese (2 packages), room temperature
  • 1/2 cup granulated sugar
  • 1 cup cookie butter 
  • 1 tsp vanilla 
  • 1 tsp cinnamon
  • 1 cup Cool Whip or similar whipped topping

Whip together the cream cheese, sugar and cookie butter until well-mixed. I absolutely recommend Trader Joe’s Speculoos Cookie Butter. It’s still my favorite version! Then add the cinnamon and vanilla, mixing until creamy. Mix in the Cool Whip with your spoon or spatula until no white streaks remain. Then spread the cream cheese filling into the cookie crust and leave in the fridge for about six hours until firm.

Cookie Butter Cheesecake Recipe | Revamperate Cookie Butter Cheesecake Recipe | Revamperate
Cinnamon whipped cream:

  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp cinnamon 
  • Crushed gingersnap cookies or graham crackers, topping (optional)

To make the topping, use your whisk attachment to whip the heavy cream on medium-to-high speed until peaks begin to form. Add the powdered sugar and cinnamon and continue to whip until the cream is stiff. Move the whipped cream to a pastry bag or tool and pipe dollups around the top of the cheesecake, and sprinkle with cookie crumbs or even whole cookies! I used crushed gingersnaps to give it a little kick. 

Cut the cheesecake and enjoy! 

The Ultimate Reese’s Chocolate Peanut Butter Ice Cream Cake

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
A BIG FAT HAPPY 24TH BIRTHDAY TO MY BOYFRIEND! No matter how old I get, you will always be three weeks older than me and that feels really good. Thanks for that, babe! I love you!

Anyway, if you’re following along, you know that we off are relaxing on a cruise ship right now, and I’m going to go out on a limb and say we’re enjoying the hell out of it. I haven’t had a vacation like this since I was 17, so this was much needed, and it just happened to fall on Andrew’s birthday so it worked out perfectly. We celebrated his birthday with family and friends on Saturday, and I made the coolest cake that I just had to share. This is my first ice cream cake and I’m thrilled to say it turned out amazing! 

Because Andrew’s favorite flavors are peanut butter and chocolate, it was pretty easy to decide on his birthday cake. But it had to be special. Well, what’s more special than a homemade ice cream cake? Answer: nothing. At least that’s what I tell myself. So this became a chocolate peanut butter ice cream cake with a chocolate cookie crust and layers of peanut butter and chocolate ice cream and smooth chocolate whipped cream frosting. Nope, doesn’t get better than this. Oh wait, yes it does because I also added chucks of Reese’s peanut butter cups on top! 

Now, let’s make it! First of all, you need a springform pan to make this or your life will be miserable. The cake forms so well because the springform pan allows you to release it without changing the shape or having to turn it (as you would with a standard cake pan). This recipe has four different sections because of the different layers, and you better like whipping because there’s LOTS of whipping in this recipe. 

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Chocolate cookie crust:

  • 20 chocolate sandwich cookies (separated with cream)
  • 4-5 tbsp butter, melted 

To make the chocolate crust of the cake, grind your cookies (filling and all) in a food process until fine. You can also substitute other types of cookies, like peanut butter Oreos or Nutty Butters. Once finely ground, add the melted butter and pulse. Press the cookie crumbs into the bottom of the springform pan until you’ve covered the base. Set aside while you make the ice creams.

Peanut butter ice cream:

  • 1 pint (2 cups) heavy whipping cream
  • 1 can of sweetened condensed milk, chilled
  • 1 tsp vanilla
  • 3/4 cup peanut butter 
  • 15-20 Mini Reese’s, chopped

Because this uses two different ice creams (yes, you can do just one, but where’s the fun in that?) you’ll need to work somewhat quickly. First, chop the Reese’s cups into pieces and set aside. 

In one bowl, mix together the condensed milk and peanut butter until full combined. Set aside. With a whisk attachment, whip the cream on high speed until it thickened, forming peaks when you remove the whisk. Add the vanilla and condensed milk mixture and mix until creamy. Pour the peanut butter cream into the springform pan and use a spatula to level it as much as possible. Sprinkle the Reese’s pieces on top of the ice cream and move the pan to the freezer while you make the chocolate ice cream layer. 

Chocolate ice cream: 

  • 1 pint (2 cups) heavy whipping cream
  • 1 can of sweetened condensed milk, chilled
  • 1 tsp vanilla extract
  • 1/2 cup cocoa powder

If you’re like me and only have one mixer bowl for your KitchenAid, wash those dishes and get back to work! In a separate bowl, mix together the condensed milk and cocoa powder until it’s completely combined and set aside. In the bowl of your stand mixer, whip the cream on high until peaks form and then mix in the vanilla and chocolate condensed milk until it’s evenly distributed and creamy.

Pull the springform pan from the freezer and pour the chocolate cream on top, using your spatula to even it out. Make sure it covers everything and layers over your Reese’s chunks. Cover the pan with clear wrap and leave in the freezer for at least 6 hours to thicken.  

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Peanut butter whipped cream: 

  • 2 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1/2 cup creamy peanut butter
  • 1 tsp vanilla extract

Once the cake has frozen, make the “frosting” by whipping the cream on medium-high speed. As it mixes, add the powdered sugar and vanilla. When it thickens, add the peanut butter and mix until it’s well-formed and the color is evenly distributed. It should be a little thick but have the consistency of whipped cream. 

Remove the cake from the freezer and carefully remove the springform. I did this by running a warm butter knife around the edge to release the ice cream while also running a warm towel around the outside of the pan. It should come off pretty easily and your cake will hold its form with the bottom of the springform pan as its base, allowing you to move it around as needed. Quickly frost the cake with the peanut butter whipped cream and try to get it somewhat flat and even if you can. Then move the cake back to the freezer. 

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Chocolate ganache:

  • 1/2 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips 

Finally, make the chocolate ganache. In a small saucepan, heat the cream until it begins to simmer. Remove from heat and stir in the chocolate chips until completely melted. Let cool for several minutes. It will thicken as it cools, so you don’t want it to cool too much but if it’s too hot it could mess up your beautiful frozen cake. When it’s cool but still liquid enough to pour, remove the cake from the freezer and pour the chocolate ganache around the very outside of the cake and allow it to drip off the sides. Move back to the freezer.

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Peanut butter frosting (small batch):

  • 1/4 cup butter, soft
  • 1/3 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tbsp heavy cream (can substitute milk)
  • 12-14 mini Reese’s peanut butter cups

Lastly, make the peanut butter frosting for the top garnish! It’s not totally necessary, but I enjoyed it. It’s thicker than the whipped cream to it holds its shape much easier and is heavier in taste, which is why I only used it on the top. If you frosted the entire cake with the buttercream frosting the cake would be really heavy on your stomach. Beat the butter until smooth and add in the peanut butter. Then mix in the powdered sugar until completely combined and add the cream as desired until the frosting is smooth. Move to a pastry bag fitted with a star tip and pipe dollups around the top of the cake (which will also disguise where you began dripping the chocolate).

Add a mini Reese’s on top of each dollup and prepare to be amazed! Leave the cake in the freezer and remove 5-10 minutes before cutting so that the cake will be thawed enough to cut. It will be difficult to cut through the layer of Reese’s between the ice creams, but you can do it! Serve and enjoy 🙂 I hope you love it as much as we all did (after we awoke from our sugar coma, of course). 

Vanilla Pop Rocks Cupcakes

Vanilla Pop Rocks Cupcakes | Revamperate Vanilla Pop Rocks Cupcakes | Revamperate
I hope I’m not at that age yet that I say “do you remember?” and I just hear crickets…I’m only 23, so please tell me you remember pop rocks. It was one of my favorite candies growing up, especially the watermelon flavor. Nothing compares to pop rocks and the crackling sound they make, so I was really excited to use them to make (dun,dun,dun) cupcakes! Andrew stuffed, like, a thousand packets in my Christmas stocking one year and I wasn’t sure what to do with them until now. This is a fun cake additive for 4th of July, New Years or just because. 

These cupcakes use my simple recipe for classic vanilla cupcakes – this is my go-to favorite! To make them even better, they’ve got pop rocks inside AND on top, so you get a nice crackly taste of fruit to go with the classic vanilla flavor. 

Vanilla Pop Rocks Cupcakes | Revamperate Vanilla Pop Rocks Cupcakes | Revamperate
Vanilla cupcakes (makes 12-15 cupcakes): 

  • 1/2 cup butter, soft
  • 1 cup sugar
  • 2 egg whites + 1 whole egg
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup milk (I used low fat)
  • 6-8 packages of pop rocks, variety of flavors

In one bowl, whisk together the flour, baking powder, and salt. In the bowl of your mixer, cream together the butter and sugar until smooth. Beat in the eggs, one at a time. Add the vanilla. Lastly, mix in the dry ingredients a little at a time, alternating with the milk until the batter is smooth. 

Separate the batter between lined cupcake cavities and baked 16-20 minutes on 350 degrees until an inserted toothpick comes out with only a few crumbs. Let cool before you core them. 

Vanilla Pop Rocks Cupcakes | Revamperate Vanilla Pop Rocks Cupcakes | Revamperate
For the frosting, I used my favorite vanilla frosting recipe. Homemade frosting trumps everything! 

First, core the cupcakes with a knife or a corer. Personally, I prefer using a knife anyway. Fill the cavity with pop rocks and replace the cupcake top. Pipe your frosting on top of the cupcakes and sprinkle with more pop rocks (either in the same flavor or a different one) and that’s all there is to it! 

Because moisture is the enemy of pop rocks, it’s best to eat these as soon as possible to keep the pop rocks lively. I found that when I looked at them the day after I baked them, the pop rocks looked like they melted and they just didn’t taste the same. If you can’t serve them same-day, wait to top the cupcakes with pop rocks until you’re ready to serve them. Then take one and enjoy!

Raspberry Swirl Pound Cake with Lemon Glaze

Raspberry Swirl Pound Cake with Lemon Glaze | Revamperate Raspberry Swirl Pound Cake with Lemon Glaze | Revamperate
Happy Raspberry Cake Day! Lately, my goal has been to make things from scratch more often to improve my baking, so instead of baking this pound cake with boxed pound cake mix, I took the leap to make it from scratch, something I haven’t had much success with in the past. Luckily, it came out well this time! Sadly it took multiple attempts to make this cake properly, but it came out perfectly moist and light this time with a perfect layer of raspberry in the middle. Plus, did you know raspberry and lemon are amazing together?

Since today is National Raspberry Cake Day, I made this moist (and pretty) raspberry swirl pound cake with real raspberries (by “real,” I mean the jar of raspberry jam I used said it was…) and topped with a creamy lemon cream cheese icing and drizzles perfectly on top of the cake. Move over Starbucks, I’ve got you beat! 

Raspberry Swirl Pound Cake with Lemon Glaze | Revamperate Raspberry Swirl Pound Cake with Lemon Glaze | Revamperate
Raspberry swirl pound cake ingredients:

  • 7 tbsp butter, room temperature
  • 1 1/4 cups sugar
  • 3 eggs
  • 1/2 cup milk
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/3 cup seedless raspberry fruit spread
  • Red food coloring (optional)

First, use softened butter to grease the bottom and sides of your loaf pan and sprinkle with flour and set aside. 

Beat the butter and sugar until it light and creamy. Mix in the milk and vanilla, and then beat in each egg, one at a time. Sift in the flour, salt and baking powder. It should be a little thick but smooth (if it resembles cookie dough, add a little more milk to smooth it out).

Separate about 1/3 of the batter into a separate bowl and mix in the raspberry jam and a couple drops of food coloring. I added the coloring to make the raspberry swirl really pop. Then pour the regular vanilla batter into the greased pan first, then a layer of raspberry and finish with the vanilla. To make it swirl, drag a butter knife in a swirling pattern through the loaf pan. 

Bake the pound cake on 350 degrees for 80-60 minutes until an inserted toothpick comes out clean. You always know a pound cake will be good when it splits down the middle! Let cool until barely warm and remove from the pan to cool completely. 

Raspberry Swirl Pound Cake with Lemon Glaze | Revamperate
Lemon glaze:

  • 1 cup powdered sugar
  • 1/4 cup lemon juice

In a small saucepan, heat the lemon juice on low-medium heat and stir in the powdered sugar with a whisk until completely dissolved. 

Drizzle with the lemon glaze and serve. As soon as you cut into it, you’ll see the beautiful swirl of raspberry and all of the flavors come together for a really delicious and moist cake. Enjoy! 

 

Margarita Cupcakes with Tequila Lime Frosting

Margarita Cupcakes | Revamperate Margarita Cupcakes | Revamperate
Raise your hand if you need a margarita! I know I do. It’s only appropriate that we kick off this Monday with margaritas! Ok, maybe not real margaritas but margarita cupcakes are JUST as good (I promise). And of course, I topped these spiked margarita cupcakes with a tequila lime buttercream frosting and lime slice, so while you’re eating these you can pretend you’re actually sitting on the beach drinking a real margarita.

With just a hint of tequila, it’s not overpowering but still tastable, especially in the frosting. They’re not too far off from a margarita, but unfortunately they won’t give you the same buzz (sorry guys!). I brought these to work last Monday and, needless to say, everyone loved them. I think this is one of my new favorite cupcake recipes! The cupcake and frosting recipes yield 12-15 cupcakes. Mine made 14. 

Margarita Cupcakes | Revamperate
Margarita cupcake Ingredients:

  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1/2 tsp vanilla extract
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • Zest of two limes
  • 1/4 cup lime juice
  • 1/4 tsp salt
  • 2 tbs tequila 
  • 1-2 tsp milk (optional)

In one bowl, whisk together the flour, baking powder and salt. In the bowl of your mixer, beat the butter until creamy. Mix in the sugar and beat for 1-2 minutes until fluffy. Beat in the eggs, one at a time. Add in the lime zest, juice, vanilla and tequila and mix until well-incorporated. Mix in the flour mixture and if the batter is too thick, mix in 1-2 teaspoons of milk to thin the batter. Separate the batter between the cupcake cavities and bake on 350 for 18-20 minutes. 

Cool completely on a wire rack. 

Margarita Cupcakes | Revamperate
Tequila lime frosting ingredients: 

  • 1 cup butter, soft
  • 3 cups powdered sugar 
  • 1 tbs tequila
  • 1 tbs lime juice
  • Pinch of salt
  • 2-3 drops of green food coloring

To make the frosting, beat the butter until smooth and mix in the powdered sugar, a little at a time. Add the tequila, lime juice and a pinch of salt, and mix until fluffy. If you want a greener color, add a drop of green food coloring to the finished frosting. 

Pipe the frosting onto cooled cupcakes and garnish with a slice of lime! Have a happy margarita Monday!

Layered Rice Krisipie Chocolate Marshmallow Cake with Toasted Marshmallow Topping

Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate
I recently had to say goodbye to my awesome coworker who got another job. *stiff, sniff* To make her sendoff a good one, I wanted to make a cake that, as a marshmallow lover, she would appreciate. I kept thinking about what goes with marshmallow, and just chocolate or vanilla wasn’t enough…it needed to be BIGGER. Then I started thinking about rice krispies (one of my favorites), but I didn’t want to do a full rice krispie cake. That’s how I came up with this epic chocolate marshmallow cake with a rice krisipie crust and layers of rice krispies and marshmallow buttercream, topped with more frosting and toasted marshmallows. Is it enough?!

Let’s do this. 

Rice Krispie crust and filling ingredients: 

  • 3 cups rice krispie cereal 
  • 3 tbs butter 
  • 3 cups marshmallows 

I make the rice krispie crust first because I only have 2 9-inch pans, and I need them both to bake the cake. Melt the butter in a saucepan on the stove and add in the marshmallows, stirring until completely melted. In a separate bowl, pour the melted marshmallow mixture over the rice krispie cereal and stir to combine. Divide the rice krispies between the two round pans and wait for the mixture to cool slightly before pressing it down flat into the pan. Each layer of rice krispies should be about 1-inch deep. Leave the pans to cool completely while you mix the cake batter. 

Chocolate cake ingredients: 

  • 4 tbs butter, melted
  • 1 cup vegetable oil 
  • 2 cups granulated sugar 
  • 4 eggs 
  • 1 tsp vanilla extract
  • 1 1/4 cups hot water
  • 1/2 tsp espresso powder
  • 1 cup cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 3 cups flour 

Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, espresso powder and salt in the bowl of your mixer. Add about half of the hot water and begin mixing on low speed. As it mixes, add the oil and melted butter. Beat in each egg, one at a time, and add the vanilla. Mix well for 1-2 minutes. The batter will have a watery consistency.

Remove the rice krispie from the pans carefully and set aside. Grease the pans with cooking spray or butter and cocoa powder, and divide the batter between the two pans and bake on 350 degrees for 38-40 minutes until an inserted toothpick comes out clean. Cool on a rack and remove from pans when they are mostly cooled. Remove and leave on rack to cool completely before assembling the cake. Once cool completely, level the layers.

Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate
Marshmallow buttercream ingredients: 

  • 1 1/2 cups butter, room temperature
  • 4-5 cups powdered sugar
  • 1 tsp vanilla extract 
  • 7 oz. marshmallow fluff 
  • 7-10Marshmallows, topping (optional)

To make the frosting, cream together the butter and powdered sugar, sprinkling in a little at a time, until creamy. Add the vanilla and marshmallow fluff, and mix until fluffy. Move about 3/4 of the frosting to a pastry bag – I used a 1/2-inch round tip. 

At this point, you can also toast your mini marshmallows for topping. I laid my marshmallows out on a parchment lined baking sheet, set the oven to broil and toasted the marshmallows for about 3 minutes, carefully turned them on their sides and baking for another 2 minutes and taking them out as soon as they’re brown. Set aside to cool before handling, otherwise you’ll be covered in marshmallow. You might be totally into that, but then you’ll have to toast more for your cake topping. 

Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate
Assemble the cake:

Place one layer of rice krispie treats on the bottom to be the base of your cake. Spread a thin layer of frosting on the rice krisipies and place one layer of cake on top. Pipe frosting around the top of the cake layer. From there, you have two options – you can either spread frosting in the middle or continue to pipe frosting in a spiral motion. For fun and since the frosting was already in my bag, I piped a thick spiral for the filling – I love cakes with lots of filling. Once done, add the second layer of rice krispies and repeat the filling. Last, add the second layer of chocolate cake. 

I put this layer upside down so that the cutoff side is facing the layer of frosting – this makes for a better appearance on top. Then I piped blobs of frosting all around the top of the cake. To top off this magnificent cake, I arranged the toasted marshmallows in a beautiful mound in the middle and this cake was DONE. 

Seriously though, this is the most intense cake I’ve ever made and I’m so so proud of it. Luckily, it tasted good too! Ha, I might not have even cared because I was too busy admiring it in all of its rice krispie and toasted marshmallow glory. Enjoy!