Chocolate Guinness Cupcakes with Beer Marshmallow Frosting

Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | www.revamperate.com Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | www.revamperate.comWould you ever have guessed that beer and cake could go together so well? Guinness chocolate cake is probably one of the best chocolate cakes, but what really make this particular recipe is the frosting. I made these chocolate Guinness cupcakes with beer marshmallow frosting to celebrate a birthday recently, and they’re definitely a crowd favorite. The Guinness gives the cake a unique flavor and the light coffee nodes pair really well with the marshmallow. 

It took me a couple tries to make these cupcakes come out perfectly, and the key is adding the ingredients in this order. The batter ends up thin, which I generally try to avoid, but it’s all for the better in order to achieve a moist, fluffy cupcake. The secret to the frosting is simply reducing the Guinness flavor so that it’s stronger and you don’t need to add as much to achieve enough flavor – otherwise, you’d end up with curdled frosting (ew).

Now, let’s bake! 

Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | www.revamperate.comFor the Guinness cupcakes (makes 12-14 cupcakes):

  • 1/2 cup Guinness beer
  • 1/2 cup unsalted butter
  • 1/4 cup + 4 tbsp unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/3 cup sour cream
  • 1 egg, room temperature
  • tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 1/4 tsp baking soda
  • 1/4 tsp salt

Preheat the oven to 350 degrees and line a muffin pan with cupcake liners. Set aside. 

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

In a saucepan on the stove, combine the butter and Guinness and heat on low until the butter is melted. Whisk in the sugar until dissolved. Set aside to cool.

In the bowl of your mixer fitted with a whisk attachment, combine the sour cream, vanilla and eggs and mix to combine. Once the Guinness mixture is cool, mix into the sour cream mixture until smooth. Slowly add the dry ingredients until fully combined. 

Bake for about 15 minutes until an inserted toothpick comes out clean.  

Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | www.revamperate.com Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | www.revamperate.comFor the toasted marshmallow frosting:

  • 1 1/2 cup butter, room temperature
  • 3 cups powdered sugar 
  • 1 tsp vanilla extract
  • 1/2 cup marshmallow fluff
  • 1 cup Guinness

First, reduce the Guinness. Bring to a simmer in a small saucepan on medium heat and continue to simmer until the beer has reduced to about a tablespoon. Then set aside to cool. 

In the bowl of your mixer fitted with a paddle attachment, beat the softened butter for about 5 minutes until smooth and fluffy. Mix in the powdered sugar a little at a time, scraping the bowl as you go. Then mix in the marshmallow fluff until smooth. Lastly, add 1 tbsp cooled Guinness and the vanilla and until for an additional 2 minutes until smooth and fluffy. 

Pipe the frosting onto cooled cupcakes and top with a Guinness bottle cap, sprinkles or toasted marshmallows and you’re ready for a party! 

Dark Chocolate Raspberry Cake

Dark Chocolate Raspberry Cake | www.revamperate.comDark Chocolate Raspberry Cake | www.revamperate.com I’m on a cake kick, which is tough when it’s SO hot in California. I know that if I turn on the oven, our entire apartment will soon feel like the oven, so it has to be really, really worth it to bake. Of course, I always think it’s worth it. 

When I set out to make this dark chocolate raspberry cake with whole raspberries in the filling and drizzled with smooth chocolate ganache, it was at least 90 degrees outside and my apartment felt like a sauna. Unfortunately, the heat was causing me a lot of problems when I made this cake (which is now one of my favorites!) because my Italian meringue frosting kept falling apart due to the temperature in my apartment and nothing I did could fix it. Rather than wasting my time on more failed batches of too-hot buttercream, I went with a more simple frosting recipe, and I’m honestly thrilled with the turnout. 

With so many pieces, this cake takes a while to make, but in the end, I thought it was SO worth every minute of my time. I made a 6-inch cake and I probably ate half before sharing it with anyone else. Raspberry and dark chocolate are a match made in heaven, and this dark chocolate cake is moist and light with just the right amount of chocolate flavor. Here’s how to make it!

Dark Chocolate Raspberry Cake | www.revamperate.comFor the dark chocolate cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar 
  • 1 cup dark cocoa powder (I used Hershey’s)
  • 1 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 1 cup buttermilk, room temperature 
  • 3/4 cup strong brewed coffee
  • 1 cup vegetable oil
  • 2 tsp vanilla extract

Preheat oven to 350 degrees. Spray 2 6-inch cake pans with cooking spray and line the bottom with round pieces of parchment. This is a very large recipe and will make enough batter for 2 8-inch round pans. 

In the bowl of your mixer fitted with a whisk attachment, combine the flour, cocoa powder, baking powder, baking soda and salt and mix to combine. 

Then mix in the coffee, buttermilk, vanilla and eggs with a whisk. Slowly add the wet ingredients to the dry, mixing on low speed. Scrape the bowl, increase the speed to medium and mix until the batter is smooth. Divide the batter among the greased cake pans. 

Bake for about 25 minutes until a toothpick inserted into the middle comes out clean. Let cool completely before removing from pans. 

Dark Chocolate Raspberry Cake | www.revamperate.comFor the frosting:

  • 1 1/2 cups butter, room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 12 oz. fresh or frozen raspberries (fresh recommended)
  • 1 tbsp granulated sugar 
  • Dash of lemon juice (optional)
  • More fresh raspberries for filling and topping

First, make the raspberry sauce by combining the washed raspberries, granulated sugar and a little lemon juice in a saucepan over low-medium heat. Let simmer, stirring occasionally until the raspberries have broken down. Once they no longer resemble raspberries and look more like a puree, strain the seeds out in a mesh strainer. Return the strained mixture to the pan and continue to simmer to remove liquid and increase the flavor for about 5 minutes. Strain again if needed and pour into a bowl to cool in the refrigerator. 

* It’s important to reduce the raspberry flavor so that you do not have to add as much sauce to the frosting and still achieve maximum flavor.

Meanwhile, beat the softened butter with a paddle attachment for about 2 minutes until smooth and fluffy. Add the powdered sugar in batches, scraping the bowl as you go. Add the vanilla and slowly begin adding the cooled raspberry sauce until you reach your desired flavor. Amounts will vary; avoid adding more than 1/3 cup of raspberry sauce in order to keep the frosting at the proper consistency. I only used about 3/4 of my raspberry sauce.

Note, leftover raspberry sauce will keep in the fridge for a couple days and makes a great topping for cakes and cupcakes. 

Begin assembling the cake. I spread frosting in the middle and topped with fresh raspberries before placing the next layer on my cake. Then ice the entire cake with raspberry frosting and move to the fridge. 

Dark Chocolate Raspberry Cake | www.revamperate.comDark Chocolate Raspberry Cake | www.revamperate.comFor the chocolate ganache: 

  • 2 oz. semi-sweet chocolate, chopped
  • 1/4 cup heavy cream 
  • 2 tbsp light corn syrup 

Combine the heavy cream and corn syrup in a small saucepan on medium heat, and place the chopped chocolate in a separate bowl. Once the mixture simmers, pour over the chocolate and whisk until completely melted and smooth. Let cool for several minutes so that the chocolate doesn’t melt your frosting. 

Remove the cake from the refrigerator, and use a spoon to drip chocolate down the sides of the cake and spread lightly on top to achieve a dripped appearance. If desired, add more raspberries on top of the ganache. 

Cut into the cake and you’ll find a sweet blend of dark chocolate and raspberry frosting with a thin layer of chocolate ganache and surprise raspberries in the middle. This quickly skyrocketed to the top of my favorite cakes list! Enjoy!

No-Bake Pretzel Peanut Butter Bars

No-Bake Pretzel Peanut Butter Bars | www.revamperate.com No-Bake Pretzel Peanut Butter Bars | www.revamperate.com

Over the last few weeks, we’ve been pretty busy. But let’s be real; I think I’m always busy…Andrew is finished with law school for the semester so we’ve enjoyed doing stuff together after a lot of time apart. We went to Vegas for a wedding last month, spent a lot of time exploring our new neighborhood recently, starting working on decorating our apartment, caught up on date nights, played tennis and enjoyed lounging on our new couch binge watching Netflix. It’s been fun! When I had the itch to bake again, I decided to go with something easy that didn’t involve turning my oven on because it already feels at the height of summer in LA. 

What I ended up with were these no-bake pretzel peanut butter bars that Andrew decided are his new favorite snack. I just tried to use what I had in the house, which was a large bag of pretzels that were going stale. Thus, these sweet and salty bars were born and now I’m sure I’ll be making them a lot more often. These have a pretzel crust, a soft peanut butter filling and a thick chocolate coating. They all combine to make everyone’s favorite chocolate and peanut butter combination with the added saltiness that I LOVE. They’re no-hassle and store well. 

This recipe makes about 12-15 bars depending on how small you cut them.

No-Bake Pretzel Peanut Butter Bars | www.revamperate.comIngredients:

  • 1 1/2 cups wafer cookie crumbs, finely ground
  • 5 tbsp + 4 tbsp butter, melted
  • 1 1/2 cups powdered sugar
  • 1 cup creamy peanut butter
  • 2 cups semi-sweet chocolate chips
  • 2 cups pretzels, finely ground

Line a square pan with parchment paper and lightly spray with cooking spray. 

In a food processor, pulse the pretzels until fine. Add the 2 Tbsp melted butter and pulse again. Press the pretzels into the bottom of the pan. 

In the bowl of your mixer fitted with a paddle attachment, mix the 1 cup of melted butter, peanut butter, powdered sugar and finely ground cookies until creamy. 

Spread the peanut butter mixture on top of the pretzel crust, smoothing out the top with a spatula. 

In a small microwave safe bowl, melt the chocolate and pour it over the top of the peanut butter mixture. Top with whole pretzels if desired and let sit at room temperature until the chocolate hardens or move to the refrigerator to harden faster. Then pull the piece out by the parchment and cut into bars. Let warm to room temperature before eating for best results! These should store well for at least a week in a sealed container. 

Enjoy, peanut butter lovers! 

Dark Chocolate Salted Caramel Cupcakes

Dark Chocolate Salted Caramel Cupcakes | Revamperate Dark Chocolate Salted Caramel Cupcakes | RevamperateI started a new job a few weeks ago, which is always a huge adjustment. It was my new coworker’s birthday recently, and since she’s been SO nice and welcoming to me, I wanted to make her a batch of cupcakes to celebrate. After all, baking is basically how I make friends. 

I’ve made salted caramel cupcakes before but I felt that they were overly sweet, so I decided to take a slightly different approach this time with a dark chocolate cupcake base. Of course, dark chocolate is rich enough on it’s own that I didn’t want to overdo it on the frosting, so I kept it on the lighter side. You’re probably sitting there thinking, “how do you make caramel frosting LIGHT?” Honestly, you just add a little less caramel and as long as you beat the butter until it’s super fluffy, you don’t need to add as much sugar, which really helps tone down the flavor. Since you’re getting extra sweetness from the caramel, you don’t need the full amount of powdered sugar as a standard vanilla buttercream

All together and topped with some caramel and course salt, these dark chocolate salted caramel cupcakes are a total HIT in my book. In fact, I think these chocolate cupcakes will go done as one of my favorites of all time because they baked so perfectly! 

Dark Chocolate Salted Caramel Cupcakes | Revamperate Dark Chocolate Salted Caramel Cupcakes | RevamperateFor the cupcakes (makes 12 cupcakes): 

  • 1/4 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup dark chocolate cocoa powder (I use Hershey’s Special Dark)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup buttermilk
  • 1/4 cup hot water

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

In one bowl, whisk together the flour, cocoa powder, baking soda and salt. In another, mix together the buttermilk and hot water. 

Cream the softened butter and sugar until smooth. Add the egg and vanilla and mix for about 30 seconds. Slowly add the dry ingredients, alternating with the liquid mixture until completely combined and the batter is smooth.

Distribute the batter among the lined cupcake cavities and bake for about 18 minutes until an inserted toothpick comes out clean. 

Dark Chocolate Salted Caramel Cupcakes | Revamperate Dark Chocolate Salted Caramel Cupcakes | RevamperateFor the salted caramel buttercream:

  • 1 cup butter, room temperature
  • 2 1/4 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt (if not using salted caramel)
  • 2 tbsp heavy cream
  • 1/2 cup caramel sauce (homemade or store bought, salted is optional)
  • Course salt, optional (for topping)

You can use a salted or regular caramel sauce and just add a little salt to the frosting if you’re using regular sauce. Also, if you click the link above for homemade caramel sauce, you can follow my super simple recipe if you prefer to make your own rather than buy it at the store. 

In your mixing bowl fitted with a paddle attachment, whip the butter on medium speed for about 2-3 minutes until light and fluffy. Add the powdered sugar, vanilla extract,  salt and heavy cream and mix to combine. On medium-high speed, continue whipping the frosting for about 5 more minutes. Add in caramel sauce and mix until just combined.

Pipe the frosting onto cooled cupcakes (psst…you can also fill your cupcakes with caramel if you want!) and top with some additional caramel sauce and course salt. When you bite into one, it’s the perfect combination of sweet, rich and salty. Basically, it’s a match made in heaven. Enjoy!

Vegan Peanut Butter Banana Fudgesicles

Vegan Peanut Butter Banana Fudgesicles | Revamperate Vegan Peanut Butter Banana Fudgesicles | RevamperateHappy Monday! Today is my first day at a new job, so here’s to hoping it’s a good one! Also, Daylight Savings yesterday means I can finally have light in the evenings again and, as a blogger, that’s really exciting. All in all, I think this week is off to a good start!

Now, on to the recipe! I recently purchased almond milk for the first time. A few months ago, I started developing stomach problems and my doctor never found a cause, so I started messing around with my usual diet to see if it helped. Although I don’t think dairy was the problem (I’ve had dairy my whole life without a problem), it was the first thing I cut down on in my day-to-day diet. 

Then I started making a better effort to eat healthier and began making a lot of smoothies and eating more veggies, which resulted in me choosing almond milk for my smoothies instead of yogurt or milk. That’s when I discovered that I didn’t notice the difference at all and it eliminated a little dairy from my diet. One of my favorite smoothies is a chocolate, peanut butter and banana smoothie that I make with almond milk, and when the weather starting heating up, it dawned on me that it would make the most amazing popsicle! Well, rather, fudgesicle.

That’s how I made these peanut butter banana fudgesicles that are dairy free/vegan, but they taste like something really unhealthy you’d find in the ice cream isle at the grocery store. Trust me, friends, you’re going to want to try this one!

Vegan Peanut Butter Banana Fudgesicles | Revamperate Vegan Peanut Butter Banana Fudgesicles | RevamperateIngredients (makes 4-5 fudgesicles):

  • 1 banana 
  • 2 tbsp natural unsweetened cocoa powder
  • 1/4 cup natural peanut butter
  • 1/2 cup almond milk (can use regular milk if preferred)

In a blender, combine all of the ingredients and mix until smooth. You can use frozen bananas if you prefer, but it doesn’t really matter. Pour the smoothie mixture into a popsicle mold and freeze for several hours until solid. 

To remove from mold, let it sit out for a few minutes and pull them out. From the moment you bite into them, they’re like heavenly chocolatey popsicles with subtle banana and peanut butter flavors. Best of all, you don’t have to feel guilty eating one for a snack any time! You could even have one for breakfast and pretend that you’re having ice cream for breakfast. What’s better than that?!

Vegan Peanut Butter Banana Fudgesicles | Revamperate

Oreo Overload Brownies

Oreo Overload Brownies | Revamperate Oreo Overload Brownies | RevamperateThese aren’t just any Oreo brownies. These are dubbed Oreo overload brownies for a reason! Using my favorite brownie recipe as a base, I used melted chocolate chips plus dark cocoa powder to make the brownies taste extra rich. I added white chocolate chips and a thick layer of Oreo cookies in the middle of the brownies, and the baked extra tall in my 9×9 in pan. Then, to really put them over the top, I covered the brownies in a marshmallow frosting coated in more crushed Oreo cookies and melted chocolate. 

Did I put you in a sugar coma?

Good 🙂

When I pulled them out of the pan and began cutting (they were so thick!), I fell in love. One bite of one of these brownies might be all you need, but you can’t have just a bite. I stored them in the fridge until the frosting solidified enough to cleanly cut through the brownies, but I recommend waiting to eat them until they reach room temperature. Otherwise, you’ll end up with hard brownies crumbling all over the place, and no one wants that. 

Oreo Overload Brownies | Revamperate Oreo Overload Brownies | RevamperateFor the brownies:

  • 1 cup butter, melted
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 tbsp dark cocoa powder 
  • 1/2 cup white chocolate chips
  • 20+ Oreos, whole, chopped in large pieces 

For the marshmallow frosting: 

  • 1/2 cup vegetable shortening 
  • 1/2 cup butter, room temperature 
  • 1 cup marshmallow creme 
  • 2 tsp pure vanilla extract
  • 1 cup powdered sugar 
  • 10+ Oreos, whole, chopped (topping)
  • 1/2 cup semi-sweet chocolate, melted (topping)

Preheat the oven to 350 degrees. Line a 9×9 inch (or similar) pan with foil or parchment and spray with cooking spray. Set aside. 

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

In a small saucepan on the stove, melt the butter on low heat. Stir in the chopped chocolate and stir until melted. Pour into your mixing bowl to cool for 5 minutes.

Mix together the butter mixture, sugars, vanilla and eggs with a paddle attachment until the eggs are completely combined. Add the flour mixture in matches until a small amount of white still shows through. Stir in the white chocolate chips with a spatula and pour about 1/3 of the batter into the prepared pan.

Cut the Oreo’s – some into halves and some into fourths. Spread the chopped Oreo’s over the layer of batter and pour the remaining batter on top, smoothing with a spatula. Bake for about 40 minutes until an inserted toothpick still has crumbs but no liquid batter. Let cool completely and do not remove from pan. 

To prepare the frosting, beat the vegetable shortening and butter together until smooth. Add the vanilla and marshmallow creme. Lastly, mix in the powdered sugar to taste. Because the marshmallow is sweet on its own, you don’t need very much powdered sugar. Spread on top of the cooled brownies so that it reaches edge-to-edge. Sprinkle with additional Oreo chunks and drizzle with melted chocolate. 

Move to the fridge for about one hour until the frosting hardens. Then pull the brownies out of the pan and cut with a sharp knife. The frosting with soften at room temperature, so I recommend storing in the refrigerator for easier storage, but allow them to come back to room temperature before eating. Enjoy!

Chocolate Mocha Chip Donuts

Chocolate Mocha Chip Donuts | Revamperate Chocolate Mocha Chip Donuts | RevamperateI’ll take all the chocolate, please! That’s how it feels with these donuts. 

I’m a pretty huge fan of donuts, and while I admit that baked donuts are not the same as good ‘ol fried ones, these are pretty delicious. I dubbed them chocolate mocha chip donuts because they are rich chocolate cake cupcakes with espresso powder and mini chocolate chips. Then they’re topped an espresso chocolate glaze, which really brings out 
the coffee flavor. Next to your morning cup of coffee, one of these will wake you UP and satisfy your sweet tooth at the same time. 

Donuts are surprisingly easy to make when you bake them in a donut pan, so nothing has to stop you from whipping up a batch of these extra chocolatey espresso donuts. 

Chocolate Mocha Chip Donuts | RevamperateFor the donuts (makes about 8 donuts):

  • 3/4 cup all-purpose flour
  • 1/3 cup cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 2 tbsp melted butter, cooled
  • 1 egg
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 1 tsp espresso powder (or ground coffee)
  • ⅓ cup milk (whole milk recommended) 
  • 1/4 cup mini chocolate chips

Preheat the oven to 350 degrees and spray a 6-cavity doughnut pan with cooking spray and set aside. 

In a small saucepan on the stove, heat the milk on low heat until it begins to sizzle. Remove from heat and sir in the espresso powder or ground coffee, stirring until dissolved. Set aside to cool. 

In one bowl, whisk together the flour, sifted cocoa, baking soda and salt and set aside. In the bowl of your mixer fitted with a whisk attachment, mix the melted butter, sugars, egg, and vanilla until well-combined. Add the dry ingredients in three batches, alternating with the milk and coffee mixture until the batter is completely mixed. Stir in the chocolate chips.

The batter will be thick. I recommend pouring all the batter into a large ziplock bag and cutting the corner tip to pour the batter into the prepared pan. Bake for 8-10 minutes until an inserted toothpick comes out clean. The donut should have a cake-like consistency. Let cool for at least 5 minutes before turning over onto a cooling rack. 

Chocolate Mocha Chip Donuts | RevamperateFor the glaze:

  • 2 tbsp butter
  • 2 cups powdered sugar
  • 4 oz chopped semi-sweet chocolate
  • 3-4 tbsp heavy cream
  • 1/2 tsp espresso powder or ground coffee
  • 1/2 tsp vanilla extract
  • 1 tsp light corn syrup 

In a small saucepan, heat the butter, heavy cream, corn syrup and vanilla until the butter has melted and the cream begins to sizzle. Turn heat down to low and stir in the espresso powder and chocolate until melted. Stir in the powdered sugar until completely combined and dissolved into the glaze. 

Dip the tops of the cooled donuts into the warm glaze and immediately sprinkle with mini chocolate chips or sprinkles and let cool completely. It hardens quickly, so if it gets too thick to dip the donuts, whisk again on the stove for 30 seconds to thin it out. Let sit until they’re hardened and then bite ’em, stack ’em, store ’em and enjoy one alongside your morning coffee. You won’t regret it!

Chocolate Peanut Butter Chip Biscotti

Chocolate Peanut Butter Chip Biscotti | Revamperate Chocolate Peanut Butter Chip Biscotti | RevamperateBiscotti intrigues me. Whenever I would see it in coffee shops, I wondered why it was so different from an average cookie. Well, now that I’ve done some experiments with baking, I know that it’s definitely different, and it’s also really delicious. I never really thought about how much you can do with biscotti…the possibilities are endless! If you can make it as a cookie, you can probably make it in the form of biscotti. 

Basically, biscotti is made by shaping the thick dough into a log, baking it and then cutting it into the typical biscotti shape and baking it again. It makes the biscotti perfectly crispy and it’s still a fairly simple thing to make. 

Naturally, I took this opportunity to make something else with peanut butter and chocolate because, well, obviously. I bought some peanut butter chips recently and they seemed like they were just screaming to be made into biscotti. Thus, this chocolate peanut butter chips biscotti was born and it came out wonderfully! 

Chocolate Peanut Butter Chip Biscotti | RevamperateIngredients (makes 10-14 pieces):

  • 1/2 cup butter, room temperature 
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup peanut butter chips

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. 

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

Beat the butter and sugars together for about two minutes until light and fluffy. Add each egg and the vanilla, beating well between each addition. Slowly mix in the dry ingredients in batches and then stir in the peanut butter chips with a spatula. 

Shape the dough into a large log on the parchment paper. Bake for 30 minutes, remove from the oven to cool for about 5 minutes, and cut into 1-inch slices. Place the slices on their sides and bake again for about 5 minutes. With a pair of tongs, turn each piece over and bake for an additional 5 minutes. At this point, they should feel slightly crispy to the touch. Cool completely on a wire rack. 

Chocolate Peanut Butter Chip Biscotti | RevamperateServe along side a fresh cup of coffee and any morning will instantly feel better! I mean, really, you can never go wrong with chocolate and peanut butter. Enjoy!

Chocolate Cupcakes with Coffee Buttercream Frosting

Chocolate Coffee Cupcakes | Revamperate Chocolate Coffee Cupcakes | RevamperateAnyone else need a pick-me-up on this Monday morning? 

If you’re like me and need some chocolatey coffee in your morning, then these chocolate cupcakes with coffee buttercream are for you. So it’s OK to have cupcakes for breakfast if there’s coffee, right?! Right?

These are some darn good cupcakes, but the frosting is probably the best part. I’m still not the biggest coffee-lover (just a caffeine-lover), but the balance between coffee and chocolate is perfect. To dress them up a bit, I used a round tip to pipe the frosting and coated the it in chopped chocolate covered almonds. Plus, how cute are those cupcake liners?!

Chocolate Coffee Cupcakes | Revamperate Chocolate Coffee Cupcakes | RevamperateI used the chocolate cake recipe from my chocolate espresso cupcakes because the espresso added some extra richness to the cake, which pairs really well with the coffee frosting. 

Coffee buttercream ingredients: 

  • 1 tbsp instant coffee
  • 1 tbsp hot water
  • 2 tsp vanilla extract
  • 1 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1-2 tbsp milk

Bring water to a boil. Then combine the hot water water, coffee granules, and vanilla extract in a small bowl and stir until the coffee dissolves. Set aside to cool. 

Beat the butter with a paddle attachment on medium speed for about 2 minutes until the butter is pale and fluffy. Add the powdered sugar a little at a time, scraping the bowl as you go, until fully mixed and airy, about 3 minutes. Mix in the coffee mixture followed by the milk until the frosting is fully mixed. 

Chocolate Coffee Cupcakes | RevamperatePipe the frosting onto cooled cupcakes and top with sprinkles, crushed nuts or even chocolate covered espresso beans!

Death by Chocolate Cherry Cake with Spiked Chocolate Ganache

Chocolate Cherry Cake with Chocolate Rum Ganache | Revamperate Chocolate Cherry Cake with Chocolate Rum Ganache | RevamperateHappy chocolate cake day! It seems fitting for chocolate cake to have it’s own special day, so I’m celebrating it today with an extra chocolatey cake made with cherries and topped with a rum chocolate ganache. This cake is TO DIE FOR and I don’t normally like cherries that much, but let’s be honest, the rum makes it. A little rum takes anything to the next level! 

It uses melted butter and melted chocolate to make it extra rich, so it tastes like a truly chocolate cake. Luckily, the melted butter and buttermilk keep it moist too, so it sort of tastes like an extra rich boxed mix (but SO MUCH BETTER). Then it’s filled with dark pitted cherries and topped with a smooth chocolate ganache spiked with rum. The tastes of the chocolate, cherries and rum go so well together, and the dark cherries really bring out the richness of the cake. 

I baked mini bundt cakes so it would be easy to drizzle the ganache over the top, and one cakelet makes the perfect dessert for two! Valentine’s Day idea, anyone?

Chocolate Cherry Cake with Chocolate Rum Ganache | RevamperateChocolate cake ingredients (makes 10-12 cakelets):

  • 1/2 cup unsweetened cocoa powder 
  • 3 oz. semi-sweet chocolate 
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup buttermilk
  • 3/4 cup hot water
  • 1/4 cup melted butter
  • 2 tsp vanilla extract
  • 1 cup flour 
  • 1 canned dark pitted cherries

Preheat the oven to 350 degrees. Grease a mini bundt cakelet pan or silicone mold with butter and sprinkle with cocoa powder and set aside. 

In a medium sized bowl, combine the cocoa powder and chopped chocolate. Pour in the hot water and stir with a whisk until smooth. Set aside to cool. 

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

In a large mixing bowl or your stand mixer, mix together the melted butter, buttermilk, vanilla and eggs with a whisk attachment until smooth. Mix in the chocolate mixture. Slowly add the dry ingredients and mix until smooth. 

Pour a small amount of batter into each cavity and then layer pitted cherries before topping each cavity off with more cake batter until the cakelets are 3/4 full. Bake for 18 minutes until an inserted toothpick comes out clean. Cool completely on a wire rack. 

To easily remove them from the pan, I leave mine in the refrigerator for about 30 minutes. Them remove and replace on a wire rack right-side up. 

Chocolate Cherry Cake with Chocolate Rum Ganache | Revamperate Chocolate Cherry Cake with Chocolate Rum Ganache | RevamperateChocolate rum ganache ingredients: 

  • 1 cup semi-sweet chocolate chips (or 8 oz. chopped chocolate)
  • 1/2 cup heavy whipping cream
  • 2 tbsp rum

Heat the cream until sizzling. Remove from heat and stir in chocolate chips until completely melted. Add rum extract and set aside to cool lightly. 

I find it easiest to pour with a measure cup with a spout. Pour the ganache over the cooled cakelets and enjoy! If you desire, sprinkle with cute sprinkles for a little color or decoration.