CREAMY CHOCOLATE FROSTING
Make and share this Creamy Chocolate Frosting recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 5m
Yield 1 Cakes worth
Number Of Ingredients 6
Steps:
- Using a metal blade in a food processor.
- Mix sugar, cocoa, and salt give 3 pulses.
- Add the vanilla, butter and sour cream.
- Process for 5 seconds.
- If needed add more sour cream to make a creamy consistency.
CARAMELIZED PLANTAIN CUPCAKES WITH A CHOCOLATE HAZELNUT CREAM CHEESE FROSTING
Steps:
- 2 tablespoons finely crushed plantain chips
- For the caramelized plantains: Preheat the oven to 400 degrees F.
- Mix the melted butter, brown sugar, and cinnamon in a small bowl. Put the sliced plantains in an 8-inch square baking dish and pour in the butter mixture. Toss the plantains until well coated with the mixture. Bake in the preheated oven until caramelized, about 15 to 20 minutes. Remove the pan from the oven and mash the plantains with a fork. The yield should be about 2 cups mashed caramelized plantains.
- For the cupcakes:
- Preheat the oven to 350 degrees F. Line 16 cups of 2 standard 12-capacity cupcake pans with liners.
- Add the flour, baking powder, baking soda, and salt to a sifter and sift into a large bowl.
- In another large bowl add the softened butter and granulated sugar and mix, with a hand mixer, until smooth. Beat in the eggs, buttermilk, vanilla extract, and the mashed caramelized plantains until the batter is smooth. Slowly stir in the sifted flour mixture and mix until smooth.
- Evenly spoon the cupcake batter into the 16 liners, filling the cups 3/4 full. Bake until a toothpick in the center comes out clean and the tops are light golden brown, about 22 to 25 minutes. Remove from the oven and let cool for 5 minutes in the pan. Transfer the cupcakes to a cooling rack and cool completely, about 20 minutes.
- For the chocolate hazelnut cream cheese frosting: Add the cream cheese, chocolate hazelnut spread and vanilla extract to a large bowl and beat with a hand mixer until smooth. Slowly mix in the powdered sugar, scraping down sides of the bowl, as needed, until the frosting is smooth.
- Assemble the cupcakes: Put the frosting in a pastry bag fitted with a 1/2-inch diameter decorating tip. Frost the cooled cupcakes and sprinkle the top of each cupcake with crushed plantain chips. Arrange on a serving platter and serve.
BROWNIE CUPCAKES WITH HAZELNUT BUTTERCREAM
These easy brownies are loaded with chopped hazelnuts, then they're topped with swirls of creamy chocolate-hazelnut frosting.
Provided by Jif(R) Hazelnut
Categories Trusted Brands: Recipes and Tips SMUCKER'S®
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F. Line 12 muffin cups with paper baking cups. Prepare brownie mix according to package directions using oil, water and eggs. Stir in 1/2 cup of chopped hazelnuts. Fill baking cups 3/4 full.
- Bake 30 to 32 minutes or until centers are set. Cool 2 minutes. Remove from pan. Cool completely on wire racks.
- For Frosting: Beat shortening, butter and chocolate hazelnut spread in a large bowl, with an electric mixer on medium speed until smooth. Add powdered sugar, vanilla, salt and 1 tablespoon of milk. Beat slowly until combined. Beat on high, 3 to 5 minutes, adding an additional 1 tablespoon milk at a time until desired consistency is achieved.
- Frost cupcakes by placing frosting into corner of resealable plastic bag. Cut 1/2-inch off corner of bag. Starting at outside edge, work in circular motion to build up frosting moving towards center, creating a swirl effect. Sprinkle with reserved chopped hazelnuts.
Nutrition Facts : Calories 482.5 calories, Carbohydrate 57.2 g, Cholesterol 41.4 mg, Fat 28.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 214.3 mg, Sugar 13.2 g
FLUFFY NUTELLA BUTTERCREAM FROSTING
This fluffy - and super easy - buttercream frosting recipe features everyone's favorite chocolate-hazelnut spread, Nutella. Pure perfection. One batch of this buttercream should be plenty to frost one standard-sized layer cake or generously top a dozen cupcakes.
Provided by Kare for Kitchen Treaty
Categories Dessert
Time 5m
Number Of Ingredients 6
Steps:
- In a stand mixer afixed with the paddle attachment, beat together the butter and powdered sugar on low until well-blended. Add the Nutella and increase the speed to medium. Beat for two minutes.
- Add the vanilla extract and salt and whip for an additional 30 seconds.
- Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.
Nutrition Facts : Calories 313 kcal, Sugar 29 g, Sodium 10 mg, Fat 21 g, SaturatedFat 15 g, Carbohydrate 30 g, Fiber 1 g, Protein 1 g, Cholesterol 44 mg, ServingSize 1 serving
FRANGELICO FROSTING
Make and share this Frangelico Frosting recipe from Food.com.
Provided by Ina Pickle
Categories Dessert
Time 10m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl; cream the butter and the powdered sugar.
- Add the Frangelico and the coffee.
- Beat until smooth.
Nutrition Facts : Calories 297, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 62, Carbohydrate 56.5, Sugar 55.5, Protein 0.1
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