Dessert

Easy No Frosting Jumbo Chocolate Cupcakes

No frosting cupcakes? You are probably wondering why anyone would ever want to make cupcakes with no frosting. I totally understand your concern. Frosting is awesome on cupcakes but sometimes you just need to enjoy the cake on its own. Perhaps you are cutting down on your calorie intake, have allergies or want to use the cupcakes as a base for a ice cream layered dessert. Either way the cakes will taste great with or without frosting. I made these because I had been eating plenty of rich desserts over the holiday and needed something a little less heavy. These no frosting jumbo chocolate cupcakes are perfect and absolutely delicious.

Easy No Frosting Jumbo Chocolate Cupcakes


We love these no frosting cupcakes with ice cream for dessert or with a cup of hot cocoa or coffee. You can also top them with whipped cream or cream cheese. It is really the best way to make cupcakes because you can cater to different tastes and preferences with the toppings. If you are really in the mood for a cake with frosting you can check out our Easy Carrot Cake Recipe with cream cheese frosting.

The No Frosting Jumbo Chocolate Cupcakes Recipe:

What makes this easy No Frosting Jumbo Chocolate Cupcakes recipe special is the rich chocolate flavor and its easiness to make. With hints of coffee and vanilla, the flavor is amazing. We like Tresomega virgin coconut oil for this recipe instead of vegetable oil. You do not taste the coconut in the cake which is good while you still get the health benefits and richness of coconut oil.

You can use this same recipe for a 2 layer cake, just split the batter into two 9 inch baking pans. You can most certainly add frosting if you wish. Martha Stewart has a easy chocolate frosting recipe here.

Flour, Sugar and Cocoa Powder
Tresomega Virgin Coconut Oil
Eggs, Milk and Melted Coconut Oil
Chocolate Cake Batter

The first time I made this recipe I was a little nervous to add the hot water. After I put the hot water in I thought for sure it was going to be a flop but it turned out great. The batter will be very watery but don’t worry, that is how it is supposed to look like.

Easy No Frosting Jumbo Chocolate Cupcakes
Easy No Frosting Jumbo Chocolate Cupcakes
How to Store Chocolate Cupcakes

Wrap each cupcake in cling plastic wrap first, then wrap with foil. Place in a large freezer bag and freeze. They will last for about 60 days. When storing in the fridge they can last for about a week. Just make sure they are sealed with cling wrap or in a air tight container.

Print Recipe
Easy No Frosting Jumbo Chocolate Cupcakes Recipe
Jumbo No Frosting Chocolate Cupcakes
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cupcakes
Ingredients
  • 2 Cups all Purpose flour
  • 1 1/2 Cups granulated sugar
  • 3/4 Cup cocoa Powder
  • 2 Teaspoons baking powder
  • 1 1/2 Teaspoon baking Soda
  • 1 Teaspoon espresso Powder
  • 1 Teaspoon Salt
  • 1 Cup milk
  • 2 Large eggs
  • 1 Cup melted Tresomega Coconut Oil
  • 1 Cup boiling water
  • 2 Teaspoons pure vanilla extract
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cupcakes
Ingredients
  • 2 Cups all Purpose flour
  • 1 1/2 Cups granulated sugar
  • 3/4 Cup cocoa Powder
  • 2 Teaspoons baking powder
  • 1 1/2 Teaspoon baking Soda
  • 1 Teaspoon espresso Powder
  • 1 Teaspoon Salt
  • 1 Cup milk
  • 2 Large eggs
  • 1 Cup melted Tresomega Coconut Oil
  • 1 Cup boiling water
  • 2 Teaspoons pure vanilla extract
Jumbo No Frosting Chocolate Cupcakes
Instructions
  1. Preheat oven to 350º F. If not using paper liners, prepare two 6 cup large muffin pans (makes 12 jumbo cupcakes) with butter and light dusting of flour.
  2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl and combine well.
  3. Add milk, coconut oil, eggs, and vanilla to flour mixture and mix together using a electric mixer. carefully add boiling water to the batter and mix well.
  4. Distribute cake batter evenly between the two prepared muffin pans. Bake for 30-35 minutes.
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. Dust with powdered sugar and enjoy!

The easiest carrot cake recipe ever

The first time I heard of carrot cake, I thought it was going to taste very carroty and boring, but wow! It was not what I expected. The carrots are not overpowering at all, in fact you can barely taste them. Carrot cake has become one of my favorite cakes. Even the hubby who hates cake gobbles this one up when I make it. Very moist, slightly sweet with a hint of spice. It is just amazing and today I am sharing the easiest carrot cake recipe ever.

the easiest carrot cake recipe ever

Carrot cakes can be eaten plain but adding a layer of cream cheese frosting takes them to another level. Some people like to add nuts, raisins, pineapple and all sots of ingredients in theirs but I like mine simple. I strongly believe that keeping things simple always pays off, but if you like to be adventurous I say go for it.

The Carrot Cake Recipe:

This recipe is so easy even a beginner can pull it off. I am not a big baker so you know when I say a cake recipe is easy then it is really easy. The recipe involves mixing eggs, melted coconut oil, sugar, vanilla essence, spices in one bowl and mixing flour, baking powder, baking soda and a pinch of salt in another. Once done all you do is combine the dry and and wet ingredients followed by 3 cups of grated carrots and voila!

Seriously, the most laborious work you will do during this process is grate the carrots. If you have a food processor you can use the shredding feature which will save you so much time. Just be warned the batter will not look so pretty before baking but don’t worry it will turn golden brown and amazing.

Grated Carrot
Carrot Cake Batter

When the cake is cooked and cooled completely, layer with homemade cream cheese frosting. The result is a delightfully rich and delicious cake. We like to have it with a cup of coffee or tea for dessert.

Carrot Cake
Carrot Cake Slice
How to Store Carrot Cake with Cream Cheese frosting:

Chances are the leftovers will not last long but the best way to store carrot cake with cream cheese frosting is to store it in the fridge. It will last for about 5 to 7 days when refrigerated. Make sure the container is tightly sealed or covered with cling wrap or foil to prevent drying. You can also freeze individual slices wrapped in cling wrap for at least 2 months in freezer. 
Don’t want the fuss of baking a cake but want a crowd pleasing dessert? How but getting an Edible Arrangements Fruit Basket. Read more about them here!

Print Recipe
Easy Carrot Cake Recipe
Carrot Cake
Course Dessert
Prep Time 20 Minutes
Cook Time 35 Minutes
Servings
2 layer cake
Ingredients
  • 1 1/4 cup Melted Coconut oil
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 4 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 1 1/2 tsp ground cinnamon
  • 2 1/2 cups sifted all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 cups fresh grated carrots
  • 1/4 cup roughly chopped pecans
Cream Cheese Frosting
  • 16oz (2 8oz bricks) softened full fat Philadelphia cream cheese
  • 1/2 cup (1 stick) unsalted butter
  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract
Course Dessert
Prep Time 20 Minutes
Cook Time 35 Minutes
Servings
2 layer cake
Ingredients
  • 1 1/4 cup Melted Coconut oil
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 4 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 1 1/2 tsp ground cinnamon
  • 2 1/2 cups sifted all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 cups fresh grated carrots
  • 1/4 cup roughly chopped pecans
Cream Cheese Frosting
  • 16oz (2 8oz bricks) softened full fat Philadelphia cream cheese
  • 1/2 cup (1 stick) unsalted butter
  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract
Carrot Cake
Instructions
  1. Preheat oven to 350F degrees. Butter 2 9-inch cake pans or line them with parchment paper.
  2. Mix the first 8 ingredients in a food processor till well combined. You can easily mix them up using a whisk or wooden spoon.
  3. In another bowl sift flour, baking powder, salt and baking soda into a large bowl. Add the egg mixture into the flour mixture and mix till smooth and well combined. Add grated carrots and mix gently.
  4. Place batter into the 2 pans and bake for 35 minutes and allow to cool for at least an hour.
Frosting
  1. Beat butter and cream cheese with an electric mixture until it is creamy and lump free. Add 1 cup of sugar and mix for 2 minutes then add the second cup and mix for another 2 minutes till mixture is super smooth.
Cake Assembly
  1. Set the first layer on a cake stand with the flat side facing up then spread a third of the frosting over the cake. Top with the next cake layer with the rounded side up. I made the mistake of putting the round side down which didn't really look good. Spread the remaining frosting on the top and sides if you wish. There will be plenty of frosting for this. I just chose not to do the sides out of sheer laziness.

Easy Citrus Sour Cream Mousse Recipe

This post was sponsored by Hood, all opinions expressed in my post are my own.

I recently experimented with a new fun and light dessert idea made with Hood Sour Cream that I am happy to share it with you. If you are looking for a healthy and simple weekday dessert this is the one. The idea for this Citrus Sour Cream Mousse recipe came about when I had leftover Hood Sour Cream from a avocado dressing I had made. Since I am trying not to be wasteful these days I was determined not to let the sour cream go bad in the fridge.Easy Citrus Sour Cream Mousse RecipeEasy Citrus Sour Cream Mousse RecipeSour cream is a very versatile ingredient and does more than just being a topper for dishes. You can use sour cream for easy dinner recipes, salad dressings, dips, as a finish to sauces and soups. It also makes a great addition to desserts for a creamy and tangy taste. I love adding it to my pancake mix and now this Citrus Sour cream mousse is my favorite way of using it.

Good quality sour cream is essential to this recipe. When it comes to sour cream brands, Hood Sour Cream is an absolute favorite. With Hood Sour Cream you are guaranteed rich, creamy and great taste all the time. I love that it is made with top quality ingredients and has the ability to elevate and turn simple recipes to amazing dishes. It has been used for generations and will continue to be the favorite compliment to meals. You can easily find Hood Sour Cream in dairy cases throughout New England.

Try adding some Hood sour cream to your Beef Strogannoff and you will never make it with anything else. Spread it on wholegrain toast topped with smoked salmon, red onions and capers. You can find more exciting recipes made with Hood Sour Cream, money saving coupons and Hood social channels at hoodsourcream.com.

Easy Citrus Sour Cream Mousse Recipe

With only 6 ingredients, no sugar added and the use of sugar and gluten free graham crackers this dessert is delicious and a healthier option compared to other heavy desserts. It is very light, fresh and makes a great alternative to cheesecake while still providing the same cheesecake flavor. It certainly makes a great summer healthy weekday dessert .

To prepare this simple dessert sour cream is mixed with a little whipped cream, orange zest, gelatine and pure vanilla extract. The mix is then layered with crumbled graham crackers and chilled in the fridge to set. It’s that easy!



Print Recipe


Easy Citrus Sour Cream Mousse Recipe

Servings


Ingredients
  • 2 cups Hood Sour Cream
  • 1/2 cup Cream whipped with no sugar added
  • 2 tbsp Fresh Orange zest
  • 1 packet (2 1/2 tsp) Unflavored Gelatin powder
  • 1 tsp Pure vanilla extract
  • 6 Crushed Gluten and Sugar free Graham crackers

Servings


Ingredients
  • 2 cups Hood Sour Cream
  • 1/2 cup Cream whipped with no sugar added
  • 2 tbsp Fresh Orange zest
  • 1 packet (2 1/2 tsp) Unflavored Gelatin powder
  • 1 tsp Pure vanilla extract
  • 6 Crushed Gluten and Sugar free Graham crackers


Instructions
  1. Dissolve gelatine in hot water and place in freezer to cool

  2. Meanwhile beat sour cream, vanilla extract, and lemon zest together until fluffy. Add dissolved gelatin to mixture and set aside.

  3. Whip cream till thick and fold gently into the sour cream mix . Layer with graham crackers in small dessert glasses and chill for about 30 minutes in the refrigerator till mousse is set.

  4. Top with fresh orange slices and serve.

Hershey kiss topped ice cream sundaes

With Halloween around the corner, I am pretty sure some of you already have your candy sorted for the trick or treaters. I always like to buy Hershey’s kisses as children love them however sometimes I am left with leftovers. One day I decided to buy some small ice cream sundae cups and top them with Hershey’s kisses for a dinner party that I hosted. These Hershey kiss topped ice cream sundaes are such an easy and fun dessert to serve if you do not have enough time to make something from scratch.

Hershey kiss topped ice cream sundaesHershey kiss topped ice cream sundaes

You can pretty much top most desserts with Hershey’s Kisses so the possibilities are endless and this is just a small drop in the Hershey’s kisses pond of ideas. Here are more fun ways to use Hershey’s kisses in addition to the Hershey Kiss topped ice cream sundae. Now you know there is more that can be done with leftover chocolate!

5 Ways to use Hershey’s Kisses

  1. Peanut butter blossom cookies – What I love about these cookies is that they take only 10 minutes to bake in the oven and are made with a few simple ingredients. Try this Peanut Butter Blossoms Recipe from the Genius Kitchen.
  2. No Bake Peanut butter Kiss Cookies – anything with the words “no bake” always attracts my attention and these No Bake Peanut Butter Kiss Cookies from Sis Sisters Stuff are awesome. With only 6 ingredients and a total prep and cook time of 15 minutes they deserve all the love.
  3. Hershey’s Double Kisses Truffles – These truffles are what you make when you are in need for some serious chocolate fix. They take a little longer than the first 2 recipes but they absolutely worth the effort. Believe it or not you will just need 4 ingredients for this recipe and the result will make you look like a master baker. Find the double kisses truffle recipe on ABC News.
  4. Double Pumpkin Kissed Chocolate Chunk Cookies – I know I cannot go through food post during the fall without a recipe with pumpkin in it. These double pumpkin kissed chuck cookies made by the picky plate are an indulgence and very comforting. With ingredients like nutmeg, cinnamon and pumpkin they are super delicious.
  5. Hershey Kisses and raspberry skewers – If you want something with some fruit, try placing raspberries and Hershey’s kisses on the little appetizer sticks or toothpicks. You can use any fruit of your choice like strawberries, grapes or even pineapple.

If you have the itch to bake something else you can check out my Pumpkin Cream Cheese  Bundt Cake or my Delicious Oatmeal Breakfast Muffins

I would love to know when you try these Hershey Kiss topped Ice cream Sundaes or better yet let me know different ways you like to use candy in your baked goods at home. Your comments are always welcome!

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Easy Blueberry Cheesecake Bars

It’s summertime and that means there is a barbecue or some sort of gathering to attend every weekend. If you are running out of ideas for things to bring to a party, these easy blueberry cheesecake bars are just the thing. I am always  inspired by Bruegger’s Bagels products and used their delicious Blueberry Greek Cream Cheese for this recipe. I remembered having the blueberry cream cheese with my bagel and thinking it would be awesome in a cheesecake recipe! Saying this recipe is easy is an understatement, its super simple.

Easy Blueberry Cheesecake BarsEasy Blueberry Cheesecake Bars

What makes this blueberry cheesecake bar recipe a winner is that it looks like you have worked really hard to create it and it is a guaranteed crowd pleaser. All you need to follow are these 7 easy steps and you are on your way to being the star of your potluck or party.

             How to make easy Blueberry Cheesecake Bars:

1. Get all your ingredients ready. Very important to use good quality cream cheese. In this recipe I used Bruegger’s Bagels Blueberry Greek Cream Cheese which has the perfect amount of blueberry flavor and has nice tang from the yogurt.

2. Process graham crackers, sugar, cinnamon and 1/2 a stick melted butter in a food processor till well combined with a breadcrumb consistency.

3. Press graham cracker mix into a lined 9 x 9 baking dish with a glass or mug. Cook in the oven for 12 minutes.

4. Mix cream cheese, lemon juice, 1/2 cup sugar, eggs, corn starch, lemon zest in the rinsed food processor

5. Pour cream cheese mixture over the cooled base.

6. Garnish with fresh blueberries over the cream cheese and cook in the oven for 40 minutes.

Easy Blueberry Cheesecake Bars

7. Cool over the counter for about 3 hours and chill in the refrigerator for about 5 hours, preferably overnight. Dust with powdered sugar and serve.

When done, the blueberries will pop in your mouth and the cream cheese filling will be rich and heavenly. Looking for more summer food inspiration? Check out my post on How to Host the ultimate Bagel Brunch

FYI: This post is in partnership with Bruegger’s Bagels. The images, content and opinions are completely my own.

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Print Recipe
Easy Blueberry Cheesecake recipe
Easy Cheesecake Bars Recipe
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 52 minutes
Servings
people
Ingredients
Base
  • (1 package) 9 Cinnamon Graham Crackers
  • 2 tbsp Granulated white sugar
  • 1/2 stick stick (2 oz) Melted butter
  • 1 tsp Cinnamon
Filling
  • 1 6.5 ounce tub Bruegger's Bagels Blueberry Greek Cream Cheese
  • 1 6.5 ounce tub Bruegger's Bagels Plain Cream Cheese
  • 2 large Eggs
  • 2 tbsp. Lemon zest
  • 2 tbsp Fresh lemon juice
  • 1 tsp Corn starch
  • 1/2 cup White sugar
  • 1 cup Fresh sweet blueberries
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 52 minutes
Servings
people
Ingredients
Base
  • (1 package) 9 Cinnamon Graham Crackers
  • 2 tbsp Granulated white sugar
  • 1/2 stick stick (2 oz) Melted butter
  • 1 tsp Cinnamon
Filling
  • 1 6.5 ounce tub Bruegger's Bagels Blueberry Greek Cream Cheese
  • 1 6.5 ounce tub Bruegger's Bagels Plain Cream Cheese
  • 2 large Eggs
  • 2 tbsp. Lemon zest
  • 2 tbsp Fresh lemon juice
  • 1 tsp Corn starch
  • 1/2 cup White sugar
  • 1 cup Fresh sweet blueberries
Easy Cheesecake Bars Recipe
Instructions
  1. Preheat oven to 325 degrees
  2. Process graham crackers, sugar, cinnamon and 1/2 a stick melted butter in a food processor till well combined with a breadcrumb texture.
  3. Press graham cracker mix into a lined 9 x 9 baking dish with a glass or mug. Bake in the oven for 12 minutes.
  4. Mix cream cheese, lemon juice, 1/2 cup sugar, eggs, corn starch, and lemon zest in the rinsed food processor.
  5. Cool Base for at least 20 minutes or until you an touch it comfortably. Pour cream cheese mixture over the cooled base.
  6. Garnish with fresh blueberries on top of the cream cheese filling and bake in the oven for 40 minutes.
  7. Cool over the counter for at least 3 hours before placing in the refrigerator. Keep in the refrigerator for about 5 hours preferably overnight to allow cheesecake to set.
  8. Cut cheesecake into squares or rectangles and dust with powder sugar.

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