Triple-Layer Coffee Cream & Ganache Brownies

Today's post is brought to you by a special guest blogger. That's right; I've asked our foster dog to write a post explaining why I felt I deserved these decadent three-layer brownies after putting up with him for a week. These brownies covered with coffee frosting and a thick layer of ganache almost make up for the trauma.
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Hi, this is Major. What an exciting week I've had with my foster family! Yes, I like to overuse exclamation points just like my foster mommy. I'm not entirely sure why she's is huddled in the corner with a pan of brownies and a fork but I would like to tell you about all of the fun things I've been up to since I moved in:

1) Tore up a pillow case and attempted to impregnate the pillow

2) Tore open a blanket and ravaged the stuffing

3) Destroyed a rubber chicken dressed as a prostitute bunny

4) Ate foster daddy's Prickle toy he's had for 15 years

5) Pulled down the curtain rod in the living room

6) Took several walks with foster mommy where I displayed that I am not at all leash trained and that, despite the fact that she outweighs me by about 90 pounds, I can pull her along the sidewalk at my own pace. Also timed my bathroom break in a neighbor's yard so I hunkered down just as they were coming out of their house. I am just that talented.

7) Played fetch with sticks and tennis balls

8) Stuck my head into the shower so I could watch foster daddy shower, then licked his ankles when he got out (what? is that weird?)

9) Chased cats. Had a few altercations where they expressed their displeasure with me with the use of claws and lots of hissing. What did I do wrong? It's as if they're instinctively driven to hate me or something.

10) Got lots of new toys & treats. Ate most of them (in both categories).

11) Learned that the couch is for people and the chair is for doggies

12) Almost learned to stop jumping on people when they're standing up, but I get too excited sometimes and forget

13) Cleaned the floor for foster mommy when she dropped a pan of bacon

14) Stole a bag of foster mommy's Pfeffernusse cookies from the kitchen and brought them to foster daddy upstairs. (I don't know, he seemed like he needed them.)

15) Got barked at by the neighbor's tiny, pathetic excuse for a dog

16) Learned to sleep quietly through the night in my crate

17) Licked and nibbled everything in sight

18) Learned to use a spiral staircase (after days of having to be carried down the stairs by foster mommy and daddy)

19) Prevented foster mommy from working out unless I'm passed out asleep on another floor of the house. All that jumping around and waving of her arms is obviously an invitation to me to play and bite, right? Besides, she's already skinny enough so clearly doesn't need to exercise.

20) Helped foster mommy take pictures for her blog. Her pictures were lacking a certain je ne sais quoi until I inserted my furry face into the frame.

21) Tried to steal a neighbor's trash can lid and drag it home with me

22) Did a little interior decorating by moving the draft stopper to the dining room, moved the dustpan brush to the living room, and moved the cats' newest toy upstairs. Really helped the feng shui of the place.

23) Gave foster mommy a 2" bruise on her thigh when I got too excited and thought we were doing attack dog training. I sunk my teeth in but fortunately didn't break the skin. Next time she should probably wear one of those padded suits. Silly girl!

24) Made friends with this adorable little creature that I found under the back deck He's not much of a conversationalist but he's fun to play fetch with.



So there you have it! Only three more weeks to go with my foster family but I'm hoping to accomplish a lot more in the time to come. Until my next blog post you can entertain yourself by making some of these brownies for yourself because it doesn't look as if foster mommy's going to share hers.

Coffee Cream Brownies
Recipe adapted from Crustabakes

For the brownies:
1/2 cup unsalted butter
3 ounces chopped chocolate (I used semisweet)
2 eggs
1 cup sugar
1 tsp vanilla extract
2/3 cup all-purpose flour
1/4 tsp baking soda

For the coffee filling:
2 tablespoons heavy whipping cream
2 tsp instant coffee granules
4 tablespoons unsalted butter, softened
2 cups confectioner’s sugar

For the ganache:
1 cup ( 6 ounces ) chocolate chips (I used bittersweet)
1/3 cup heavy whipping cream

1. In a microwave or small saucepan, melt butter and chocolate. Stir until smooth. Cool slightly. In a small bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour and baking soda, gradually add to the chocolate mixture.

2. Spread into a greased 8 inch square baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

3. For the filling, heat cream in the microwave for about 15 seconds or until lukewarm. Add coffee granules and stir until the coffee is dissolved. Using a mixer, beat butter and confectioners sugar until combined. Beat in coffee mixture until combined. Increase speed to medium-high and and beat until light and fluffy. Spread over brownies. Put pan in the refrigerator while you make the ganache.

4. In a small saucepan, combine chips and cream. Cook and stir over very low heat until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over filling. Let stand for 30 minutes or until glaze is set. Cut into squares. Store in refrigerator.

Mint Oreo Mocha Cupcakes

I'm back, baby! Back with the zany, madcap cupcake recipes. 'Tis the season for overindulgence, right? At least that's the excuse I'm going with for eating these cupcakes. When I saw Baker Royale's Peppermint Mocha Cupcakes I knew they'd be delicious. Of course, somewhere between deciding to make them and actually heading to the kitchen for an afternoon of baking I changed them up a bit to make them even more indulgent.



To start, I reused the idea from my Oreo Truffle Cupcakes to line the bottom of each cupcake with half of an Oreo, this time a mint Oreo for some of that holiday flavor, and nestled a mint Oreo truffle in the center of each cupcake before baking. This resulted in an ooey, gooey, minty center with a fun crunch from the cookie on the bottom. It was like eating a molten mint brownie. Since I lack the patience to make Swiss meringue buttercream and am not too fond of the stuff anyway, I substituted my favorite mint buttercream recipe, the same one that topped my world-famous Thin Mint Cupcakes. Ok, that famous claim might be a bit untrue but that is the most popular recipe on my blog. For good reason. Although I think these new cupcakes might be even better.

I also left the peppermint extract out of the cupcake batter as they were already overloaded with mint from the Oreos and the Andes baking chips. This was probably a good call as the mocha flavor is pretty much overpowered by the mint as it is. The coffee in the batter just seems to enhance the richness of the chocolate flavor rather than standing out as its own flavor. Which is fine with me. The original recipe calls for an extra drizzle of chocolate sauce on top, which looks quite pretty but seems unnecessary to me when there's already so much chocolate in the cake. So I omitted that but if you're up for consuming some extra calories and fat you can snag the recipe for that from Baker Royale.



In the interest of full disclosure, I'll also admit that even though I keep referring to them as "Oreos" I actually used a knockoff version that Aldi sells this time of year. Trader Joe's also has a similar seasonal cookie so anything that vaguely resembles an Oreo with mint flavor should work just fine.

I feel as if I've truly got my baking mojo back with these beauties. They were a hit with my book club tonight and since there are any left I might share one or two with my family. We'll see...

Mint Oreo Truffle Filling
Recipe adapted from Inside BruCrew Life

11 Mint Oreo cookies (or similar), finely crushed
2 ounces cream cheese, softened

Blend crushed Oreos and cream cheese until fully mixed. Shape into 1" balls, place on a baking sheet, and refrigerate while making the batter.

Mint Mocha Cupcakes
Recipe adapted from Bakers Royale

6 Mint Oreos (or similar substitute)
1 cup (4.5 ounces) all purpose flour
1/3 cup plus 2 tablespoons (1.5 ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and warm
1 cup plus 2 tablespoons (7.3 ounces) sugar
2 large eggs
1/2 teaspoon vanilla extract
1 tablespoon instant coffee (recommended: Starbucks Via)
1/2 cup hot coffee
3/4 cup Andes baking chips

1) Preheat oven to 350 F and line 12 cupcake wells with paper liners.
2) Divide each Oreo into two halves and place each half into the bottom of each paper liner, frosting side up.
3) In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
4) In a mixing bowl, beat together the butter and sugar until well combined. Add the eggs and vanilla and beat at medium speed about 40 seconds.
5) Scrape the sides of the bowl and add 1/3 of the flour mixture. Beat briefly until mixed in. Add 1/4 cup of hot coffee and 1/2 tablespoon of instant coffee. Beat and repeat with 1/3 of the flour mixture followed by the remainder of the coffee and instant coffee. Finish with the last 1/3 of flour mixture. Fold in Andes baking chips
6) Spoon a small amount of batter into the bottom of each well, enough to cover the Oreo cookie. Add one Oreo truffle to the center of each cupcake and top with enough batter to completely cover the truffle.
(You may wind up with a little extra batter as the original recipe didn't use the truffle filling. I made two extra cupcakes in a separate pan without any Oreo filling.)
7) Bake at 350 for 23-26 minutes or until tops spring back when lightly touched. Cool in pan on rack for ten minutes, then remove from pan and cool completely on rack.

Mint Buttercream
12 tablespoons unsalted butter, at room temperature
3 cups powdered sugar
3 tablespoons heavy cream
1/4 teaspoon peppermint oil
Red food coloring (optional)

1) In a large mixing bowl, cream butter for 45-60 seconds.
2) Add powdered sugar and beat at a low speed until the mixture comes together.
3) Scrape down the sides of the bowl and add heavy cream and peppermint oil. Beat until combined and then beat an additional 45 seconds. If necessary, add more powdered sugar for desired consistency.
4) If desired, divide the frosting into two separate bowls and add red food coloring to one. Using a spatula or flat butter knife, "paint" one side of a pastry bag with the red buttercream and the other side with the white buttercream and pipe evenly onto cupcakes.

Brown Sugar Mocha Pound Cake Cupcakes

Finally I came up with a legitimate excuse to bake a batch of cupcakes. Ever since glutting myself while on vacation I've tried to avoid dessert, which means I also need to avoid baking. I've missed my time in the kitchen so was glad that my upcoming book club meeting gave me an excuse to whip up something sugary.

Ever since King Arthur Flour generously sent me some of their mini cinnamon chips to try out I've been wanting to use them in a coffee-flavored treat. Something about the combination seems comforting and appealing. A little bitterness from the coffee and a little spice from the cinnamon. What's not to like?

I nabbed a recipe from my Pinterest board for a bundt cake, halved it and added the cinnamon chips plus my favorite coffee buttercream. The cake is as dense as you'd expect a pound cake to be and they rise so much that they come out of the oven as huge specimens. I definitely felt full after eating just one. Still, the combination of flavors is, to use a cliche, like a party in your mouth. Chocolate? Check. Subtle cinnamon? Check. A hint of maple in a brown sugary cake? Check. The coffee buttercream really ties the whole thing together and adds that creamy element these dense cupcakes need. I hope you try them out for yourself the next time you can convince yourself that you deserve a treat.

Oh, and can I just say how much I love Hobby Lobby? I don't think I've ever been in one as there aren't any within driving distance of where I live but while on vacation we stumbled across one. I've put myself on a strict budget so I didn't go crazy with the purchases but I did take advantage of their extensive scrapbook paper collection to grab a few new backgrounds for my cupcake photos. I'll have to experiment with moving the cupcakes a little closer to the background so you can really make out that fun houndstooth print.

Brown Sugar Cinnamon & Chocolate Chip Cupcakes
Recipe adapted from Wives With Knives

5 ounces semisweet chocolate chips
1/2 cup mini cinnamon chips
1 1/2 cups flour, divided
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cups golden brown sugar, lightly packed
1 1/4 teaspoons vanilla extract
1/2 teaspoon maple extract
2 large eggs
1/2 cup buttermilk

1) Preheat oven to 350 degrees F. Line 12 cupcake wells with paper liners.
2) Mix chocolate chips and cinnamon chips with 1 tablespoon of the flour in medium bowl. Sift remaining flour with baking soda, baking powder and salt into another medium bowl.
3) Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition.
4) Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chips.
5) Scoop into prepared pan and bake 17-22 minutes until a tester inserted in the center comes out clean. Cool in pan on rack for ten minutes, then remove from pan and cool completely on rack.

Coffee Buttercream
Recipe adapted from 125 Best Cupcake Recipes by Julie Hasson

1/2 cup unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
Pinch of salt
1/2 teaspoon vanilla
1/2 tablespoon instant coffee granules
1 teaspoon hot coffee
Chocolate-covered coffee beans (optional garnish)

1) In a small bowl, mix together coffee granulates and hot coffee. Stir until coffee granules are dissolved. Let cool completely.
2) In a small bowl, using an electric miser on low speed, beat together butter, sugar, and salt until well combined. Increase speed to high and beat until light and fluffy. Add vanilla, beating until frosting is smooth.
3) Add cooled coffee to butter mixture, beating until smooth, creamy, and well mixed. You will need to scrape down sides of the bowl several times while mixing.
4) Pipe onto cooled cupcakes and garnish with chocolate-covered coffee beans, if desired.

Opera Cake Cupcakes

My mom has commissioned me to come up with some French-themed cupcakes for her upcoming book club discussion of The Elegance of the Hedgehog. Weirdly, despite the fact that France is known for its delicious desserts, most of those are difficult to translate into cupcakes. Their fruit tarts are delicious but the defining element is the tart. Napoleons are tasty morsels but without the crispy pastry layers it's just a bunch of pastry cream and icing. And so it goes. To add to the challenge, these cupcakes need to be freezable so things like chocolate mousse are right out as the liquid would separate upon thawing. Time to get my thinking cap on.

I'd had my sights set on recreating Opera Cake as a cupcake for a while now because the full-size version is too intimidating for a baking neophyte like me. Once I remembered that it's a French dessert I knew I had my first book club cupcake candidate. A traditional opera cake is an almond sponge cake soaked with coffee syrup layered with coffee buttercream and chocolate ganache. While I couldn't do anything nearly as fancy and elegant as the full cake, I could at least capture those flavors in miniature.

I tried two variations to see which way brings the flavors out the best. Both begin with a version of the Princess Cake Cupcakes I made a few weeks ago but with the substitution of almond meal and almond extract. I poured coffee syrup into each after scooping out a cone and then filled half with coffee buttercream and half with chocolate ganache, using the opposite flavor as frosting on top.

The cake has a spongy texture so it soaks up the coffee syrup nicely. There's just a hint of almond although I'm wondering if the final batch couldn't do with more. Just as I expected from the coffee buttercream recipe's rave reviews, it was perfect with the right amount of bitter coffee flavor to offset the sweetness. It was hard to stop myself from eating it all with a spoon!

Still waiting for feedback from my lovely co-workers as to which arrangement they prefer, but my vote goes to the ganache filling with coffee buttercream on top. I think that helps separate the flavor of the coffee syrup in the bottom of the cake from the coffee buttercream on top and is truer to the original with the layered flavor effect. You're welcome to try it both ways as printed below in the recipe, or try whatever variation appeals to you. You can't really go wrong. Whatever you choose you'll experience a fantastic symphony of flavors that's sure to please you. Bon appétit!

Almond Cupcakes
Recipe adapted from 125 Best Cupcake Recipes by Julie Hasson

1 cup all-purpose flour
1/2 cup almond meal
3/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 1/4 cups granulated sugar
6 tbsp unsalted butter, at room temperature
3 egg whites
1 tsp almond extract
1 cup buttermilk

1) Preheat oven to 350 F and line 15 cupcake wells with paper liners.
2) In a small bowl, mix together flour, almond meal, baking powder, baking soda, and salt.
3) In a bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Beat in almond extract. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two additions of buttermilk. Beat until combined.
4) Scoop batter into prepared pan. Bake 22 to 27 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and cool completely on rack.

Coffee Syrup
Recipe from The Splendid Table

1/4 cup water
2 1/2 tablespoons granulated sugar
3 3/4 teaspoons instant coffee granules

Stir everything together in a small saucepan and bring to the boil. Cool. (The syrup can be covered and refrigerated for up to 1 week.)

Chocolate Ganache

4 ounces bittersweet chocolate
1/3 cup heavy cream
1 tablespoon butter, at room temperature

1) Place chocolate in a bowl and set aside.
2) Heat cream and in a saucepan over medium heat until it just boils. Pour over chocolate and let sit for one minute. Stir until smooth.
3) Add butter and stir until smooth.

Coffee Buttercream
Recipe adapted from 125 Best Cupcake Recipes by Julie Hasson

1/2 cup unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
Pinch of salt
1/2 teaspoon vanilla
1/2 tablespoon instant coffee granules
1 teaspoon hot coffee

1) In a small bowl, mix together coffee granulates and hot coffee. Stir until coffee granules are dissolved. Let cool completely.
2) In a small bowl, using an electric miser on low speed, beat together butter, sugar, and salt until well combined. Increase speed to high and beat until light and fluffy. Add vanilla, beating until frosting is smooth.
3) Add cooled coffee to butter mixture, beating until smooth, creamy, and well mixed. You will need to scrape down sides of the bowl several times while mixing.

To Assemble

1) Using the cone method, cut a cone out of each cupcake. Spoon approximately a generous amount of coffee syrup into each cavity. Try to coat both the sides and bottom of the cavity to help spread the flavor around.
2) For half of the cupcakes, fill with chocolate ganache. For the remaining half fill with coffee buttercream. Replace cone tops.
3) Let the remaining chocolate ganache sit for approximately 30-40 minutes until no longer runny. Beat with a mixer for 1-2 minutes until it's the right consistency for piping. Be careful to not overbeat.
4) Pipe ganache onto the coffee-filled cupcakes and pipe coffee buttercream onto the ganache-filled cupcakes. Conduct your own taste test to determine your favorite!

Coffee Cupcakes With Orange Chocolate Ganache Filling and Baileys Buttercream

I'd heard of the Cupcake Hero competition here and there but hadn't ever properly looked into how to enter. There was some confusion for me because the host changes each month to the previous month's winner, so I had a hard time figuring out where to join. This month, however, I've tracked the competition to The Insomniac Baker so I'm on board and ready and rarin' to go! Fitting because the theme this time around is caffeine.

While I'm usually not the type to get hopped up on the stuff I do relish the challenge of incorporating something new into a cupcake. I've already come up with the best tea cupcake I can imagine, so it was time to broaden my horizons and try something different. I'm not a coffee drinker but I do like coffee-flavored sweets (ok, I like sweets of any flavor) so why not try a coffee cupcake? This is a first for me because my husband doesn't like coffee, so I'll be on my own eating this one. Oh, the sacrifices I make for my art.

I only own two bottles of liquor: cheap vodka I use for vodka cream sauce and a small bottle of Baileys I bought on a whim. The latter perfect for my current baking experiment. After all, what goes together better than coffee and a splash of Baileys? Decided on coffee cake and Baileys frosting, I had to brainstorm to find just the right filling. Did some research into various cocktails made with Baileys and fell for the idea of incorporating orange into the mix. In the form of orange chocolate ganache, naturally. Bam! Sometimes the cupcake creation process really is that simple.

The end result is a coffee-flavored cake with a sweet and subtle Baileys buttercream offset by the slightly bitter but oh so rich chocolate ganache filling with a hint of orange. Just like a tasty cup of gourmet coffee. And just like your coffee no one would ever suspect that it's laced with booze.

Coffee Cupcakes
Adapted from 6 Bittersweets

6 tablespoons unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1 1/4 cups all purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup milk
2 teaspoons instant coffee powder

1) Preheat oven to 350 degrees F. Line a standard muffin tin with 12 paper liners.
2) Heat the milk gently on the stove or in the microwave, then add the instant coffee powder, stirring to make sure that it's completely dissolved. Set aside.
3) In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
4) In a large mixing bowl, cream butter and sugar together until light and fluffy. Add the egg and yolk and mix until combined into the batter. Then add the vanilla and mix again.
5) Alternately beat in dry ingredients and milk mixture, making three additions of dry ingredients and two of milk, beginning and ending with dry ingredients. Beat just until combined.
6) Fill cupcake liners until they are about 2/3 full. Bake for 16 to 20 minutes or until golden brown. Let cool in pan on rack for ten minutes, then remove from pan and cool completely.

Orange Chocolate Ganache Filling

4 ounces bittersweet chocolate
1/3 cup heavy cream
Peel from 1/2 large orange, torn into pieces
1 tablespoon butter, at room temperature

1) Place chocolate in a bowl and set aside.
2) Heat cream and orange peel in a saucepan over medium heat until it just boils. Strain out orange peel and pour cream over chocolate. Let sit for one minute then stir until smooth.
3) Add butter and stir until smooth.
6) Using the cone method, cut a cone out of each cupcake and fill the cavity with ganache. Replace top.

Baileys Buttercream

1/2 cup unsalted butter, softened
2 1/4 to 2 1/2 cups powdered sugar
2 1/2 tablespoons Baileys Irish Cream

1) In a large mixing bowl, cream the butter for 45-60 seconds.
2) Add 2 1/4 cups powdered sugar and beat until mixture comes together.
3) Add Baileys and beat an additional 45 seconds. Add additional powdered sugar if necessary.
4) Pipe onto cupcakes and enjoy!