Carolina Kitchen in College

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Cupcake Fit For a Princess July 19, 2010

Filed under: Dessert,Uncategorized — mdebaugh @ 3:55 am

Chocolate Devil’s Food Cup Cake with Mocha Butter Cream Frosting

My dad’s office is having a bake sale/baking contest tomorrow and he asked if I wanted to send something it. Duh. Any chance to show off my baking abilities. I decided to make my own interpretation of a recipe from my favorite cup cake cook book.


  • 1 package plain devil’s food cake mix
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 cups buttermilk
  • 1/2 cup veggie oil
  • 3 large eggs
  • 1 teaspoon pure vanilla or almond extract
  • Fancy topping: chopped hazelnuts dipped in Nutella and put in freezer to harden.


  • Pre-heat oven to 350 degrees F
  • Place cake mix, cocoa powder, buttermilk, oil, eggs, and extract in large mixing bowl. Blend with mixer on low until ingredients are blended.
  • Scrape down sides of bowl, then adjust power to medium and blend for about 2 minutes.
  • Spoon batter into cup cake tins with liners about 3/4 way full.
  • Bake for about 22 minutes. Let cool 5 minutes, then remove from pan to fully cool.

Frosting Ingredients:

  • 1/4 cup milk
  • 1 heaping teaspoon instant coffee granules
  • 1 stick butter at room temperature
  • 2 ounces German’s sweet chocolate grated
  • 3 1/2 cups confectioners’ sugar
  • 1 tablespoon water, if needed


  • Place milk and instant coffee in measuring cup, heat about 30 seconds in microwave, stir until dissolved. Let cool.
  • Place butter, chocolate, and coffe mixture in large mixing bowl. Blend until soft.
  • Add confectioners’ sugar, blend on low speed until well incorporated. Increase speed and blend for another minute until fluffy. Add water if too stiff.

Recipe courtest of the Cake Mix Doctor: Cupcakes


My Favorite Candy in Cookie Form: Chocolate Cookies with Reeces Peanut Butter Chips July 10, 2010

Filed under: Dessert — mdebaugh @ 8:27 pm

These cookies are one of my family’s favorite treats. They are so gooey and chocolatey that it is hard to stop eating them. They go perfectly with a tall glass of milk, but be careful they will be gone before you know it!


  • 2 cups All-Purpose Flour
  • 3/4 cup Hershey’s cocoa
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 1/4 Cups (2 1/2 sticks) Butter
  • 2 cups Sugar
  • 2 Eggs
  • 2 teaspoons Vanilla Extract
  • 1 package Reese’s Peanut Butter Chips


  • Heat oven to 350 degrees F
  • In a small bowl, stir together flour, cocoa, baking soda, and salt.
  • In large bowl, beat butter an dsuger with an electric mixer until light and fluffy. Add eggs and vanilla; beat well.
  • Gradually add flour mixture, beating well.
  • Stir in peanut butter chips.
  • Drop large spoonfuls onto cooke sheet and bake 8-9 minutes. Remove from oven and let cool about 5 minutes on the sheet, then transfer to wire rack to complete cooling (taste one hot to make sure they are delicious 🙂

Recipe Courtesy of the Reese’s Peanut Butter Chip Package


I Only Want to Be Your Weekend Lover Chocolate Raspberry Truffle Cupcakes June 16, 2010

Filed under: Dessert — kchrismon @ 3:36 pm

So these cupcakes were in celebration of my mom’s birthday. I love the blog Annie’s Eats, where these are from. My mom loves chocolate -who doesn’t?- and raspberry, so I used this recipe. Well, it calls for a filling, which I didn’t use because I thought my mom doesn’t like fillings… apparently she does. Oops? Also, the it called for ganache to fill the raspberries (yum!) and there was extra, so being resourceful, I piped it on top of the cupcakes. Mistake. When I piped the actual frosting on the cupcakes, it slid EVERYWHERE, hence the messiness. However, I only frosted half, and the other half, with just the ganache, turned out fine! So I changed the recipe so the only “frosting” is the ganache. The picture below is the end result, or at least the “good” half of the batch. I also made them too big, so make sure you only fill the liners 3/4 of the way!


For the cupcakes:

9 tbsp. unsweetened cocoa powder (I used 5 tbsp regular cocoa, 4 tbsp dark)

1 1/2 cups cake flour

1/2 tsp. salt

1 tsp. baking soda

1/4 tsp. baking powder

8 tbsp. unsalted butter, at room temperature

1 1/2 cups granulated sugar

2 large eggs, at room temperature

1/8 cup strong coffee (or water) – I used water, coffee wasn’t available

1/8 cup low-fat milk

For the raspberry truffles/ganache:

2 pints fresh raspberries

5 oz. semisweet or bittersweet chocolate, finely chopped

1/4 cup seedless raspberry jam

1/3 cup heavy cream


To make the cupcakes, preheat the oven to 350° F.  Line two (or about 1 1/2) cupcake pans with paper liners.  In a small bowl sift together the cocoa powder, cake flour, salt, baking soda, and baking powder.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.  Mix in the eggs one at a time, scraping down the sides of the bowl between additions.

In a liquid measuring cup, combine the coffee and milk.  Add half of the dry ingredients to the mixer and mix on low speed just until incorporated.  Stir in the coffee-milk mixture and mix until combined (you may need more mixture, or you may not need all of it, depending).  Add in the remaining dry ingredients, again mixing just until incorporated.  Divide the batter evenly between the cupcake liners, filling the cups about 3/4 full.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Transfer to a wire rack to cool completely.

To make the raspberry truffles, rinse fresh raspberries and transfer to a baking sheet lined with paper towels.  Gently shake the berries around to remove excess water.  Place the chocolate and jam in a small heatproof bowl.  Bring the cream to a boil in a small saucepan. Remove from the heat and pour over the chocolate and jam.  Let stand for about 3 minutes.  Whisk together gently until smooth.  If any unmelted lumps remain, microwave a few seconds and whisk again.  Let the ganache cool a bit until it has thickened slightly (enough to be piped through a pastry bag).  Once it has reached the right consistency, transfer the ganache to a pastry bag and pipe into the center of the clean raspberries.  Also, pipe the remaining ganache onto the center of the cupcakes. Refrigerate at least 15 minutes to set. Place the raspberries on the cupcakes.


College Love Muffins June 4, 2010

Filed under: Breakfast,Dessert — kchrismon @ 2:30 pm

I visited the home of one of my best friends who I met in college. There we were, sitting at the dinner table with her family, and her super healthy mom pulls out “dessert.” Guess what it was? These bran flax muffins. Yes, indeed. She says, “They have carrots! And no butter!” I practically turn green, but try it anyway, and fall in love. So the title to these deals with the love of my best friend and the love I have with these muffins. Don’t be turned off by the ingredients – I promise they’re good! And the easiest to make.


1 1/2 cups flour

3/4 cups flaxseed or flaxseed meal

3/4 cups oat bran

1 cup brown sugar

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1 1/2 cups carrots, shredded (buy the shredded kind from the grocery store, then just cut them up to make them smaller – WAY easier than actually shredding carrots)

1 apple peeled and shredded or cut into small pieces

1 banana mashed

1/2 cup cranberries

1 cup nuts chopped

3/4 cups milk

2 eggs beaten

1 1/2 tsp vanilla

Zest of 1/2 lemon

Juice of 1/2 lemon


Mix, bake 350 for 16 minutes.

Adapted from Bess’ mom’s recipe. Shout out – hell yeah! 🙂


It’s Just Us Against The World Rocky Road Bars June 2, 2010

Filed under: Dessert — kchrismon @ 11:52 pm

I made this with my best friend, the other contributor of this website. Though she’s not huge on nuts, this was something we both agreed on. And it turned out so well! I love Rocky Road Ice Cream, and this is just like it, but you can pick it up and eat it.


cups chocolate cookie crumbs (you’ll have to crush cookies because apparently they don’t make chocolate cookie crumbs anymore)

6 tbsp  unsalted butter, melted


Âľ cup Nutella (Yum!)

4 oz semisweet chocolate chips

2/3 cup heavy whipping cream

1 1/4 cup marshmallows

3/4 cup walnuts

For the Crust:

Spray a 9×13-inch rectangular tart pan with baking spray, or butter. Set aside.

Preheat oven to 350F.

In a small bowl, mix together cookie crumbs and melted butter. I just used a food processor since I had to make the crumbs. Mix until fully combined and you can press the crust with your hand and it stays in place.

Dump the crust into the tart pan. Using your hands, press the tart crust evenly up the sides and in the middle of the tart pan.

Using center rack, bake tart for 8 minutes. Remove from oven and let cool on wire rack.

For the filling:

Place chocolate chips into a medium sized bowl. Set aside.

In a small saucepan, bring cream to a boil. Once it begins to boil, pour over chocolate chips. Let sit for 2 minutes. Then whisk until smooth.

Whisk in the Nutella until fully incorporated. It should look glossy and smooth.

To assemble the tart:

Take ½ the marshmallows and ½ walnuts and scatter them onto the bottom of the tart.

Pour Nutella filling into the tart, over top the marshmallows and nuts. Smooth out tart if needed. Top with remaining marshmallows and nuts.

Place in refrigerator overnight. Cut and serve. Enjoy!

Adapted from Culinary Concoctions from Peabody


Finale to the fiesta-CafĂ© Ice Cream May 31, 2010

Filed under: Dessert — mdebaugh @ 2:45 pm

We celebrated my dad’s birthday on Saturday. It was a week ago, but we were in Boston so we decided to make a family dinner. My mom made a delicious mexican casserole. I decided to finish off the meal with home made coffee ice cream.


2 eggs

½ cup sugar

4 cups evaporated milk

1-2 tablespoons instant coffee

½ cup coffee liqueur

Ice cream maker


Beat eggs and sugar in large mixing bowl until well blended. Scald evaporated milk and coffee over medium heat until bubbles appear along edge. Gradually stir about 2 cups of the hot evaporated milk mixture into the egg mixture. Blend into remaining hot mixture. Cook and stir over low heat until mixture thickens slightly. Remove from heat. Refrigerate until well chilled. Stir in coffee liqueur. Pour into ice cream freezer container. Churn and freeze according to manufacturer’s directions. Makes 2 quarts.

Adapted from Old El Paso-Sun Country Mexican Cookbook II


“What’s Better Than Waking Up to Coffee? Coffee Cookies” Cookies May 28, 2010

Filed under: Dessert — kchrismon @ 12:41 am

These cookies are unbelievable. If you like chocolate and coffee (or even if you don’t like coffee – I don’t – they’re perfect). The coffee may seem a little strong in the batter and when they first come out but the next day, the chocolate and coffee blend well and the coffee flavor is still recognizable but not overpowering. I sent these to my best friend for her birthday and to another friend as a “cheer up” gift. Great for any occasion.


1 package dry chocolate chip cookie mix, 1 pound 1 1/2 ounces, found on baking aisle

7 tablespoons softened butter

1 large egg, beaten

4 tablespoons Kahlua or other coffee liqueur

3 tablespoons instant espresso or instant coffee crystals

1 tablespoon ground coffee beans

1 cup milk chocolate chunks (recommended: Ghiradelli brand


Preheat oven to 375 degrees F.

Place racks in center of oven. In a mixing bowl, make a well in the center of dry chocolate chip cookie mix. Add softened butter, egg, Kahlua, instant coffee and ground coffee, chocolate chunks and walnuts. Mix well to combine all ingredients into cookie dough. Scoop with a small scoop or by heaping tablespoons and drop cookies 2 inches apart on cookie sheets lined with parchment paper. Bake cookies in batches 9 to 11 (closer to 11) minutes or until crisp and browned at edges. Transfer to wire rack to cool for about 5 minutes, then serve.

Adapted from Rachel Ray, Food Network.