Carrot Cake Cupcakes Recipe

If my mom is the queen of Carrot Cake (she is), I am the princess of Carrot Cake Cupcakes. This recipe takes my mom’s time-honored and perfect carrot cake recipe and turns it into a cupcake! It has a tender crumb, a delightful cinnamon undertone, and an “I want to eat it by the spoon” thick cream cheese frosting. Here are 3 tips to make sure your cupcakes turn out wonderfully fluffy and yum every time. 

1. Make sure you grate the carrots fresh. I know it’s tempting to buy the pre-shredded kind from the store, but the fresh carrots make this so much better! 
2. We all love big cupcakes, but don’t overfill your liners! Spoon about 3 Tbsp worth of batter into the liner and you’ll be golden. Too much batter causes cupcakes to explode over the top in a not-so-pretty fashion. 
3. Be careful not to over bake your cupcakes! This will dry it out and lose that moistness we crave here. Your cupcakes are ready when you insert a toothpick and it comes out with a few moist crumbs.

If you’d rather just bake a cake, here’s my mom’s Best Ever Carrot Cake recipe.

How to Make Carrot Cake Cupcakes

1. Preheat the oven to 350°F. Line a cupcake pan with liners and set aside.
2. In a bowl with an electric hand mixer combine the oil, sugar, and eggs.
3. Once combined, stir in the grated carrots.
4. Next, add the flour, baking soda, cinnamon, and salt. Mix until a very loose batter forms.
5. Once the batter is ready, scoop 3 tbsp of batter into each liner in the prepped cupcake tin.
6. Bake at 350°F for 18-22 minutes or until a toothpick comes out with a few moist crumbs on it.
7. Allow the cupcakes to cool completely before making the frosting.
8. To make the frosting, combine the cream cheese and powdered sugar until smooth using a stand mixer or an electric hand mixer.
9. Slow the mixer down and slowly add in the heavy cream and clear vanilla. Once completely combined, change your attachment to the whisk attachment and turn the speed up to as high as it will go. Whip until a thick frosting forms.
10. Pipe or spread the frosting onto each cupcake and top with chopped pecans, sprinkles or leave plain.
11. Enjoy! Store in the fridge for up to 4 days.

How to Store Homemade Cupcakes

Allow your cupcakes to cool completely and frost as desired. Place in an airtight container or cover tightly with plastic wrap and store in the fridge for up to 4 days. Enjoy!

How to Decorate Carrot Cake Cupcakes

Begin by piping or spreading your frosting onto the cupcake. From there, you can leave them plain or top with themed sprinkles, chopped pecans, or get fancy and pipe a carrot onto the top.

Must-Make Easter Recipes

• Cadbury Egg Cookies
• Cadbury Egg Brownies
• Homemade Crescent Rolls

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Carrot Cake Cupcakes

This is my mom’s famous Carrot Cake adapted into a Carrot Cake Cupcake recipe. They’re moist, tender, impeccably spiced, and ridiculously good.

Course Dessert

Keyword carrot cake cupcakes, Easter

Prep Time 27 minutes minutes

Cook Time 20 minutes minutes

Servings 12 cupcakes

Calories 382kcal

Ingredients

• 3/4 cup canola oil
• 1 cups granulated sugar
• 2 eggs
• 1 1/2 cups packed fresh grated carrots
• 1 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt

Whipped Cream Cheese Frosting

• 12 oz cream cheese, softened
• 2 cups powdered sugar
• 1 cup heavy whipping cream
• 2 tsp clear vanilla

Instructions

• Preheat the oven to 350°F. Line a cupcake pan with liners and set aside.
• In a bowl with an electric hand mixer combine the oil, sugar, and eggs.
• Once combined, stir in the grated carrots.
• Next, add the flour, baking soda, cinnamon, and salt. Mix until a very loose batter forms.
• Once the batter is ready, scoop 3 tbsp of batter into each liner in the prepped cupcake tin.
• Bake at 350°F for 18-22 minutes or until a toothpick comes out with a few moist crumbs on it.
• Allow the cupcakes to cool completely before making the frosting.
• To make the frosting, combine the cream cheese and powdered sugar until smooth using a stand mixer or an electric hand mixer.
• Slow the mixer down and slowly add in the heavy cream and clear vanilla. Once completely combined, change your attachment to the whisk attachment and turn the speed up to as high as it will go. Whip until a thick frosting forms.
• Pipe or spread the frosting onto each cupcake and top with chopped pecans, sprinkles or leave plain.
• Enjoy! Store in the fridge for up to 4 days.

Nutrition

Calories: 382kcal | Carbohydrates: 45g | Protein: 3g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 205mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 37g | Vitamin A: 332IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg

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Lemon Bundt Cake Recipe

Anytime I ask for recipe ideas, I am bombarded with requests for a copycat recipe for Nothing Bundt Cakes’ Lemon Cake. Well, the day has finally come and all of your citrusy dreams are about to come true! 

First, you need to know that I take the development of copycat recipes very seriously. On my websites you can find the 108+ copycat recipes that I’ve developed over the last 7 years. So I was completely amped about this challenge. 

To start, I consulted the actual ingredient list from Nothing Bundt Cakes’ website. And through lots of experimenting and yummy taste tests, I finally nailed it. 

This lemon bundt cake recipe is every bit as light and refreshing as the original! It contains a tender, moist crumb that is bursting with sweet and tangy lemon and a thick, velvety smooth cream cheese frosting piped on top. I promise you’re going to love it! And bonus, it didn’t cost anywhere near $30+ to make.

Lemon Nothing Bundt Cake Ingredients

How to Make Lemon Cake

1. Preheat the oven to 350°F.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the melted butter, canola oil, and granulated sugar until well combined.
3. While slowly mixing, add the sour cream. Mix until completely combined. Then add one egg at a time, allowing the mixture to combine before adding the next egg.
4. Once all of the eggs are added, add the lemon juice, lemon oil and the lemon zest. Mix well.
5. Next, add the all-purpose flour, baking soda, baking powder and salt to the bowl. Begin to mix.
6. Once the dry ingredients are about halfway mixed in, slowly add in the milk and mix until everything is well combined.
7. Spray a 9in bundt pan with non-stick spray and sprinkle flour into the pan to help the cake not stick.
8. Pour the finished batter into the prepared 9 in bundt pan.
9. Bake at 350°F for 50-60 minutes or until the cake is golden brown and a toothpick comes out with just a few moist crumbs on it.
10. Allow the cake to cool for 10 minutes before flipping it out onto a cooling rack.
11. Once the cake is cool, make the cream cheese frosting by creaming together the cream cheese and butter on high for 10 minutes.
12. Add the powdered sugar and mix well. 
13. Once mixed, stir in the clear vanilla and transfer the frosting to a piping bag.
14. Pipe stripes of the frosting starting on the outside of the bundt cake and working your way to the center. Repeat around the entire cake.
15. Use an offset spatula to smooth the frosting in the center of the bundt cake.
16. Serve and enjoy! Store in the fridge for up to 4 days.

How should I store Nothing Bundt Cake?

This lemon cake needs to be refrigerated! Store in the fridge for up to 4 days. When you’re ready to enjoy, you can allow the cake to sit at room temperature to soften prior to serving.

Lemon Lovers, Check These Out!

• Lemon Pie 
• Lemon Brownies
• Lemon Blueberry Cookies

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Lemon Bundt Cake

This is the best copycat recipe for the Lemon Bundt Cake from Nothing Bundt Cakes. It is moist and fluffy with a bright citrusy kick and a velvety cream cheese frosting.

Course Dessert

Keyword Lemon bundt Cake, lemon cake, Nothing Bundt Cakes

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 16 servings

Calories 388kcal

Ingredients

• 1/2 cup salted butter, melted
• 1/2 cup canola oil
• 2 cups granulated sugar
• 2/3 cup sour cream
• 4 eggs
• 1/4 cup lemon juice
• 1 tbsp lemon oil
• zest of 1 lemon
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 2/3 cup whole milk

Cream Cheese Frosting

• 12 oz cream cheese, softened (the block kind)
• 1/4 cup butter, softened
• 4 cups powdered sugar
• 1 tbsp clear vanilla extract

Instructions

• Preheat the oven to 350°F.
• In the bowl of a stand mixer or with an electric hand mixer, combine the melted butter, canola oil, and granulated sugar until well combined.
• While slowly mixing, add the sour cream. Mix until completely combined. Then add one egg at a time, allowing the mixture to combine before adding the next egg.
• Once all of the eggs are added, add the lemon juice, lemon oil and the lemon zest. Mix well.
• Next, add the all-purpose flour, baking soda, baking powder and salt to the bowl. Begin to mix.
• Once the dry ingredients are about halfway mixed in, slowly add in the milk and mix until everything is well combined.
• Spray a bundt pan with non-stick spray and sprinkle flour into the pan to help the cake not stick.
• Pour the finished batter into the prepared bundt pan.
• Bake at 350°F for 50-60 minutes or until the cake is golden brown and a toothpick comes out with just a few moist crumbs on it.
• Allow the cake to cool for 10 minutes before flipping it out onto a cooling rack.
• Once the cake is cool, make the cream cheese frosting by creaming together the cream cheese and butter on high for 10 minutes.
• Add the powdered sugar and mix well.
• Once mixed, stir in the clear vanilla and transfer the frosting to a piping bag.
• Pipe stripes of the frosting starting on the outside of the bundt cake and working your way to the center. Repeat around the entire cake.
• Use an offset spatula to smooth the frosting in the center of the bundt cake.
• Serve and enjoy! Store in the fridge for up to 4 days.

Nutrition

Calories: 388kcal | Carbohydrates: 71g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 217mg | Potassium: 68mg | Fiber: 1g | Sugar: 55g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

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Mint Brownie Recipe

I have worked hard to create the absolute best fudgy brownie base and man, did I succeed! 

These mint brownies start with that tried-and-true brownie recipe and then are topped with an amazing mint frosting and a silky chocolate ganache. 

The frosting has a subtle mint flavor (no toothpaste issue here), but you can add more mint flavoring if that’s your preference! Likewise, you can customize the color of the frosting to be as green (or not) as you’d like. So, if you’re looking for a sophisticated St. Patrick’s Day treat, these definitely fit the bill.

What Ingredients are in Mint Brownies?

These Mint Brownies have a fudgy brownie base, a whipped mint frosting and a decadent chocolate ganache! Here are the ingredients you’ll need for each component. 

How to Make Brownies with Mint Frosting 

1. Preheat the oven to 350° F. Line a 9×9 pan with parchment paper and set aside.
2. In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the melted butter, brown sugar, and granulated sugar for 3 minutes.
3. Next, add in the eggs and vanilla extract, mixing until well combined.
4. Add in the flour, cocoa powder, corn starch and salt. Mix until the batter comes together.
5. Pour into the prepared pan and spread smooth.
6. Bake at 350° F for 20-25 minutes or until a toothpick comes out mostly clean from the center and the temperature reaches 190° in the center.
7. Allow the brownies to cool completely. Once completely cool, make the mint frosting.
8. To make the frosting, beat the salted butter at a high speed with either a stand mixer or electric hand mixer for 10 minutes. The butter will be light in color and fluffy in texture.
9. To the butter add the powdered sugar, clear vanilla and mint extract. Whip for an additional 2 minutes. Add the food coloring a few drops at a time to dye the frosting your desired green. Mix well.
10. Spread the frosting onto the cooled brownies and refrigerate.  While the brownies are in the fridge, make the chocolate ganache.
11. To make the ganache layer, measure out the chocolate chips in a heat safe bowl.
12. Microwave the heavy cream for 30 seconds to 1 minute or until the heavy cream is hot and boiling.
13. Pour the heated cream over the chocolate chips and allow the chocolate chips and cream to sit for 5 minutes while covered with foil.
14. After 5 minutes, stir to combine. Once smooth, pour over top of the chilled brownies and spread to cover.
15. Return to the fridge to allow the chocolate layer to set up. Once the ganache has set, cut and serve the brownies.
16. Enjoy!

How to Store Mint Chocolate Brownies

Once your brownies have set up, cut and store in an airtight container in the fridge. Enjoy within 3-5 days.

Brownie Obsessed? Try These:

• Cadbury Egg Brownies
• Caramel Brownies 
• Lemon Brownies

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Mint Brownies

A thick fudgy brownie topped with a smooth green mint frosting and a rich chocolate ganache – these are not your ordinary mint brownies (they’re better)!

Course Dessert

Cuisine American

Keyword Mint brownies, Mint chocolate brownies, St. Patrick’s Day Brownies

Prep Time 1 hour hour 30 minutes minutes

Cook Time 25 minutes minutes

Servings 16 brownies

Calories 311kcal

Ingredients

Brownies

• 3/4 cup salted butter, melted
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 3 eggs
• 1/2 tbsp vanilla extract
• 1 1/2 cup all-purpose flour
• 1/3 cup + 1/4 cup dutch processed cocoa powder
• 1/2 tbsp corn starch
• 1/2 tsp salt

Mint Frosting

• 1/2 cup salted butter
• 1 cup powdered sugar
• 2 tsp clear vanilla
• 1/8 tsp mint extract
• green food coloring

Chocolate Ganache Layer

• 1 1/2 cups chocolate chips
• 1/2 cup heavy whipping cream

Instructions

• Preheat the oven to 350° F. Line a 9×9 pan with parchment paper and set aside.
• In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the melted butter, brown sugar, and granulated sugar for 3 minutes.
• Next, add in the eggs and vanilla extract, mixing until well combined.
• Add in the flour, cocoa powder, corn starch and salt. Mix until the batter comes together.
• Pour into the prepared pan and spread smooth.
• Bake at 350° F for 20-25 minutes or until a toothpick comes out mostly clean from the center and the temperature reaches 190° in the center.
• Allow the brownies to cool completely. Once completely cool, make the mint frosting.
• To make the frosting, beat the salted butter at a high speed with either a stand mixer or electric hand mixer for 10 minutes. The butter will be light in color and fluffy in texture.
• To the butter add the powdered sugar, clear vanilla and mint extract. Whip for an additional 2 minutes. Add the food coloring a few drops at a time to dye the frosting your desired green. Mix well.
• Spread the frosting onto the cooled brownies and refrigerate. While the brownies are in the fridge, make the chocolate ganache.
• To make the ganache layer, measure out the chocolate chips in a heat safe bowl.
• Microwave the heavy cream for 30 seconds to 1 minute or until the heavy cream is hot and boiling.
• Pour the heated cream over the chocolate chips and allow the chocolate chips and cream to sit for 5 minutes while covered with foil.
• After 5 minutes, stir to combine. Once smooth, pour over top of the chilled brownies and spread to cover.
• Return to the fridge to allow the chocolate layer to set up. Once the ganache has set, cut and serve the brownies.
• Enjoy!

Nutrition

Calories: 311kcal | Carbohydrates: 44g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 136mg | Potassium: 100mg | Fiber: 0.3g | Sugar: 34g | Vitamin A: 331IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 1mg

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Woohoo! A Red Velvet Snack Cake Recipe

You guys, I DID IT! You may know that my goal for 2025 was to bake fantastic cake (which has historically not been my forte). After many, many tests, I can confidently say I finally, absolutely nailed it with this red velvet snack cake! 

This Red Velvet cake recipe  is light & fluffy with a moist tender crumb. It looks beautiful and tastes beautiful, too. Adorned with a silky smooth cream cheese frosting it is so unbelievably yum. In sum: I am proud of this snack cake! So even though it is Valentine’s coded, you can bet your bottom dollar I’ll be eating it year round, as should you.

If you like Valentine’s treats, you’re in luck! This Red Velvet Snack Cake is part of my “Love Bites Bake-Along” series alongside the likes of Heart Hand Pies, Caramel Brownies, Valentine’s Bark, Pink Velvet Whoopie Pies and Raspberry Cheesecake Jars.

Ingredients in Red Velvet Cake

• Salted butter, melted – I use salted butter in all of my recipes. You can sub unsalted butter, just make sure to add an extra pinch of salt to the batter. 
• Canola oil – Can sub vegetable or other preferred oil, if desired. But hey, results may vary. 😉
• Granulated sugar
• Eggs
• Vanilla extract 
• Red food coloring – This puts the ‘red’ in Red Velvet Cake. 
• Cake flour – Cake flour has a lower protein content than all-purpose flour, which helps make your cake light & fluffy! 
• All-purpose flour
• Unsweetened cocoa powder  
• Baking soda
• Baking powder
• Salt
• Buttermilk – It sounds like a strange addition, but the acidity helps the cake rise and be ultra light & fluffy. 

How to Make Valentine Snack Cakes 

1. Preheat your oven to 350°F (180°). Grease and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together the melted butter, canola oil, and sugar until smooth. 
3. Add the eggs one at a time, beating well after each addition. 
4. Stir in the vanilla extract and red food coloring until well combined.
5. In a separate bowl, sift together the cake flour, all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix.
7. Pour the batter into the prepared 8×8 pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the cake to cool completely before frosting.
9. To make the frosting, beat together the cream cheese and butter in the bowl of a stand mixer or with an electric hand mixer.
10. Gradually add the powdered sugar, mixing well after each addition. Slowly add in the heavy whipping cream, vanilla and a pinch of salt. 
11. Once fully combined, turn the mixer up to the highest speed and whip until thickened and stiff peaks form.
12. Once the cake has cooled, spread the frosting evenly over the cake.
13. Enjoy! Store in the fridge, remove 30 minutes prior to serving.

How should I store my Red Velvet Cake?

Store your Red Velvet Cake in the fridge for up to 3 days. Remove 30 minutes prior to serving and enjoy!

Can I make Red Velvet Cupcakes with this recipe?

You sure can! This recipe yields about 12 cupcakes. Bake your cupcakes at 350°F for 17-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

What is a snack cake?

A snack cake is a cake that is simple to whip up, meaning it is typically baked in one layer (or even cupcakes) and has little decoration. It’s also extremely yummy, which is obviously the most important part. 

Other Valentine Sweets

• Valentines Day Charcuterie Board
• Valentines Sugar Cookies with Sprinkles
• Chocolate Covered Strawberry Recipe

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Red Velvet Snack Cake

A simple Red Velvet Cake executed to perfection. Light, fluffy & topped with a luscious cream cheese frosting this lovely treat is made for enjoying. 

Course Dessert

Cuisine American

Keyword Red Velvet Cake, Red Velvet Snack Cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Calories 4880kcal

Ingredients

• 1/4 cup salted butter, melted
• 1/4 cup canola oil
• 1 cup granulated sugar
• 2 eggs
• 1 Tbsp vanilla extract
• 1 Tbsp red food coloring
• 1 cup cake flour
• 1/4 cup all-purpose flour
• 2 Tbsp unsweetened cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 2/3 cup buttermilk

Frosting

• 8 oz cream cheese
• 1/4 cup salted butter
• 2 cups powdered sugar
• 3/4 cup heavy whipping cream
• 2 tsp vanilla
• 1 pinch salt

Instructions

• Preheat your oven to 350°F (180°). Grease and line an 8×8-inch baking pan with parchment paper.
• In a large bowl, whisk together the melted butter, canola oil, and sugar until smooth.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla extract and red food coloring until well combined.
• In a separate bowl, sift together the cake flour, all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix.
• Pour the batter into the prepared 8×8 pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Allow the cake to cool completely before frosting.
• To make the frosting, beat together the cream cheese and butter in the bowl of a stand mixer or with an electric hand mixer.
• Gradually add the powdered sugar, mixing well after each addition. Slowly add in the heavy whipping cream, vanilla and a pinch of salt.
• Once fully combined, turn the mixer up to the highest speed and whip until thickened and stiff peaks form.
• Once the cake has cooled, spread the frosting evenly over the cake.
• Enjoy! Store in the fridge, remove 30 minutes prior to serving.

Nutrition

Calories: 4880kcal | Carbohydrates: 588g | Protein: 56g | Fat: 263g | Saturated Fat: 127g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 89g | Trans Fat: 2g | Cholesterol: 898mg | Sodium: 3013mg | Potassium: 1171mg | Fiber: 8g | Sugar: 460g | Vitamin A: 7830IU | Vitamin C: 1mg | Calcium: 687mg | Iron: 6mg

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The post Red Velvet Snack Cake  appeared first on Cookies for Days.

What Makes This Halloween Whoopie Pie Recipe Different?

Halloween whoopie pies are decadently festive in ways you never thought possible! The fluffy chocolate cookies are primarily colored by black cocoa powder, actually making them BLACK rather than the typical dark brown of my popular chocolate whoopie pies. Stuffed between the two cakey cookies we add vibrant, smoooooth buttercream dyed pumpkin orange, princess pink, witches’ hat purple, ghoulishly green (or any other frightening color you can think of).

I love this Halloween version of whoopie pies because they are every bit the party showstopper without sacrificing taste. You can expect a whole lot of whoopie pie fun dressed up in a spooky fun costume!

Ingredients in Whoopie Pies 

• Salted butter, softened – I always use salted butter in my recipes! Unsalted will work, just throw an extra pinch of salt in the dough! 
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour – No need for a specialty flour here, all-purpose works great. 
• Black cocoa powder – This helps flavor + color this spooky whoopie pie recipe. 
• Cornstarch – The cornstarch helps these cookies attain a soft, pillowy fluff for days! 
• Baking soda 
• Salt 
• Buttermilk – We need a little more buttermilk in this recipe than the standard whoopie pie! 
• Black food coloring – Let’s just seal the deal on making sure these cookies are the blackest black possible. 

How to Make Homemade Whoopie Pies (Halloween Style!)

1. Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the softened butter and brown sugar until combined.
3. Add the egg and vanilla, mixing well.
4. Add the flour, black cocoa powder, cornstarch, baking soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk and finish with the black food coloring.
5. Mix until a thick batter forms.
6. Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
7. Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
8. Allow the cookies to cool on the pan.
9. While the cookies are cooling, make the filling.

Vanilla Buttercream Filling + Cookie Assembly

1. To make the filling, slowly cream the butter until smooth.
2. Add powdered sugar one cup at a time, adding a splash of heavy cream to the bowl with it  to help incorporate the powdered sugar into the butter.
3. Repeat the last step until all 3 cups of powdered sugar have been added.
4. Add in the clear vanilla extract and more heavy cream to thin the filling, if needed. 
5. If coloring your frosting, add in your desired food coloring. 
6. Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled chocolate cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies! 
7. Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. Enjoy!

Do I have to use Black Cocoa Powder?

To get the dark black color of the cookies, yes! If you don’t want to use black cocoa powder, check out my chocolate whoopie pie recipe!

How long will homemade whoopie pies last?

Your Halloween Whoopie Pies will keep for 3 days at room temperature or up to 1 week in the fridge. Just make sure to store them in an airtight container!

What colors can I make my filling?

In the spirit of Halloween, I made vibrant orange, purple and pink fillings. I think a green or red would also be good options here. Just be weary of trying black in the frosting if you want to avoid getting it all over your teeth.

More Whoopie Pie Recipes

• Red Velvet Whoopie Pies
• Pumpkin Whoopie Pies
• Oreo Cookies 

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Halloween Whoopie Pies

They’re creepy & they’re kooky, you’re gonna love this cookie! Halloween Whoopie Pies are fluffy black cocoa cookies sandwiched with tender buttercream frosting that’s dyed the season’s favorite colors.

Course Dessert

Cuisine American

Keyword chocolate whoopie pies, Halloween whoopie pies

Prep Time 12 minutes minutes

Cook Time 10 minutes minutes

Servings 12 large whoopie pies

Calories 323kcal

Ingredients

• 1/2 cup salted butter, softened
• 1 cup brown sugar
• 2 eggs
• 1 tbsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/3 cup + 2 tbsp black cocoa powder
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup buttermilk
• black food coloring

Vanilla Buttercream Filling

• 1/2 cup salted butter, softened
• 3 cups powdered sugar
• 2 tsp clear vanilla extract
• 1/4 – 1/2 cup heavy whipping cream
• Food coloring

Instructions

• Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer or with an electric hand mixer, combine the softened butter and brown sugar until combined.
• Add the egg and vanilla, mixing well.
• Add the flour, black cocoa powder, cornstarch, baking soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk and finish with the black food coloring.
• Mix until a thick batter forms.
• Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
• Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
• Allow the cookies to cool on the pan.
• While the cookies are cooling, make the filling.

Buttercream Filling

• To make the filling, slowly cream the butter until smooth.
• Add powdered sugar one cup at a time, adding a splash of heavy cream to the bowl with it to help incorporate the powdered sugar into the butter.
• Repeat the last step until all 3 cups of powdered sugar have been added.
• Add in the clear vanilla extract and more heavy cream to thin the filling, if needed.
• If coloring your frosting, add in your desired food coloring.
• Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled chocolate cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies!
• Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. Enjoy!

Nutrition

Calories: 323kcal | Carbohydrates: 69g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 222mg | Potassium: 90mg | Fiber: 1g | Sugar: 48g | Vitamin A: 137IU | Vitamin C: 0.03mg | Calcium: 44mg | Iron: 2mg

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The post Halloween Whoopie Pies appeared first on Cookies for Days.

Cinnamon Swirl Bread

This recipe for cinnamon bread is sweet, moist and drizzled with a delicious icing! When making the bread, we pour the batter into the pan in 3 layers, adding the cinnamon/brown sugar mixture in portions to ensure an even swirl throughout. I like making cinnamon bread this way because it keeps the bread from splitting apart at the cinnamon layer and disperses the flavor perfectly. 

Make this for a Sunday morning brunch, as a gift for your neighbor, or as a sweet treat at a baby shower, party or reception.

Cinnamon Quick Bread Ingredients

How to make Cinnamon Bread

1. To make the icing, first combine the butter with 1/2 cup of powdered sugar. Once completely incorporated, add another 1/2 cup of powdered sugar.
2. Add a splash of heavy cream or milk to bring the mixture together, if needed, keeping the mixture thick.
3. Add the last 1/2 cup of powdered sugar, mixing until combined.
4. Next, add in the vanilla extract.
5. Adjust the consistency by adding more heavy cream/milk. Remember a little goes a long way and you will want to keep the icing thick.
6. Transfer the icing to a microwave safe bowl and microwave to heat and thin the icing.
7. Pour the heated icing over your loaf of bread, slice and enjoy.

Store your cinnamon bread in an airtight container in the fridge for up to 4 days.

Homemade Cinnamon Bread Recipe FAQs

Other Desserts to Try

• Super Moist Banana Bread
• Monkey Bread Recipe
• Chocolate Bread

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Cinnamon Sugar Bread (Cinnamon Swirl Bread)

A moist & tender bread swirled with bursts of cinnamon and topped with a warm icing, this cinnamon swirl bread will delight (and won’t split)!

Course Dessert

Cuisine American

Keyword cinnamon bread

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Servings 16 servings

Calories 375kcal

Ingredients

Bread Base

• 2/3 cup canola oil
• 1 3/4 cups granulated sugar
• 2 eggs
• 1 tbsp vanilla extract
• 1/2 tsp butter extract
• 3 1/3 cups all-purpose flour
• 1 tbsp baking powder
• 3/4 tsp salt
• 3/4 cup buttermilk
• 1/2 cup water

Cinnamon Swirl

• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tbsp cinnamon

Vanilla Glaze

• 1/4 cup salted butter
• 1 1/2 cups powdered sugar
• 1-2 tsp clear vanilla
• heavy cream or milk, as needed

Instructions

• Preheat the oven to 350° F. Spray a 9×5 inch loaf pan with non-stick spray and set aside.
• Combine the ingredients for the ‘cinnamon swirl’ in a small bowl and set aside.
• Using a stand mixer or an electric hand mixer, combine the canola oil, granulated sugar, eggs, vanilla and butter extract.
• Next, add the flour, baking powder and salt. Start mixing slowly and add the buttermilk and water to the bowl while you finish mixing. You should end up with a thick batter.
• Add about 1/3 of the batter to the prepared pan and then sprinkle generously with the cinnamon swirl mixture.
• Use a knife to cut into the batter and swirl the cinnamon into the batter.
• Repeat adding about 1/3 of the batter on top of the cinnamon layer and then repeat sprinkling and swirling the cinnamon into the batter.
• Add the remaining batter to the loaf pan and sprinkle the remaining cinnamon onto the top. Use a knife to swirl the cinnamon into the batter.
• Bake at 350° F for 50-55 minutes, covering the bread loosely with foil after about 30 minutes to prevent the top from over browning.
• Allow the bread to cool for 1 hour in the pan. After that, remove from the pan and make the icing.
• To make the icing, first combine the butter with 1/2 cup of powdered sugar. Once completely incorporated, add another 1/2 cup of powdered sugar.
• To the mixture add a splash of heavy cream or milk to bring the mixture together, if needed, keeping the mixture thick.
• Add the last 1/2 cup of powdered sugar, mixing until combined.
• Finally, add in the vanilla extract. If needed, adjust the consistency of your icing by adding more heavy cream/milk. Remember a little goes a long way and you want to keep the icing thick.
• Transfer the icing to a microwave safe bowl and microwave to heat and thin the icing.
• Pour over your loaf of bread, slice and enjoy.

Nutrition

Calories: 375kcal | Carbohydrates: 61g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 233mg | Potassium: 60mg | Fiber: 1g | Sugar: 40g | Vitamin A: 138IU | Vitamin C: 0.02mg | Calcium: 73mg | Iron: 1mg

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The post Cinnamon Swirl Bread Recipe appeared first on Cookies for Days.

Christmas Cookie Recipe

The second the air starts to chill, I launch into holiday prep mode! Making lists of Christmas presents for kids and scheduling out dates for our holiday traditions – I just can’t help it. And while there are a lot of good festive activities, my *very favorite* Christmas tradition is making Christmas sugar cookies with my kids. This recipe for frosted sugar cookies is soft with the perfect amount of sweetness, but won’t make you want to rip your hair out when baking with little sous chefs. 

Paired with the easiest sugar cookie frosting, you won’t ever need another Christmas cookie recipe. This is one you’ll bookmark (or even print out) to make year after year. And yes, the thought of this becoming your new Christmas tradition makes me absolutely giddy. These are bound to be passed down generations just like Grandma’s Sand Tart Cookies.

What Ingredients are in Frosted Sugar Cookies?

• Salted butter – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough. 
• Granulated sugar – Equal parts butter and sugar in this recipe gives it just the right amount of sweetness- especially when topped with a sweet frosting!
• Egg
• Vanilla extract – I like to flavor my cookies with vanilla, but feel free to use whatever flavoring you’d like! Almond extract (I would only do 1/2 tsp of almond extract since it is especially potent!) would be delish. Or cake batter would also be super yummy!
• All-purpose flour – Just all-purpose flour for this cookie- nothing special needed!
• Baking powder – The baking powder helps the cookie keep its shape while retaining softness.

How to Make Christmas Sugar Cookies

1. Preheat the oven to 350° F and line a cookie sheet with parchment paper or a silicone baking mat. 
2. In the bowl of a stand mixer, cream together the butter and granulated sugar for a full 2 minutes. You’ll know it’s ready when the mixture is light in color and fluffy. 
3. Scrape the sides of the bowl and add in the egg and vanilla, mixing until mostly combined.
4. Add the flour and baking powder. Mix until a soft dough forms. (This may take a minute, just trust the process! It will come together.)
5. Feel the cookie dough in your hand, it should feel soft, like play-doh. If it is too dry and stiff, add 1 tsp of water at a time until getting that soft consistency.
6. Turn the dough out onto a floured surface – using a rolling pin slowly roll the cookie dough out until desired thickness. If your dough sticks to your rolling pin, coat the pin in a little flour and that should do the trick. Note: The cookies will not spread or rise while baking. Roll out to how thick you want your finished cookie to be.
7. Use desired Christmas cookie cutters to cut the cookie dough. Place cut out cookies on an ungreased cookie sheet or a parchment lined cookie sheet.
8. Wet hands with water and then gather the scraps together and repeat, rolling and cutting.
9. Bake at 350° F for 7-10 minutes – depending on size and shape. Pull them out of the oven once they have puffed up slightly and no longer look wet and glossy in the center. Do not let the cookies turn brown.
10. Allow the cookies to cool on the pan for 5-10 minutes before transferring to a cooling rack.
11. While the cookies are cooling, make the frosting.
12. To make the frosting, cream the butter until smooth on the mixer’s lowest setting.
13. Add one cup of powdered sugar and then just enough heavy cream to bring the powdered sugar and butter together.
14. Repeat this step until all powdered sugar has been added, continuing to mix on the lowest setting. The frosting should be very thick at this point.
15. Add in the vanilla extract, mixing until evenly distributed.
16. Now, adjust the consistency of the frosting by adding small amounts of heavy cream at a time while mixing on the lowest setting until you have reached your desired consistency.
17. Portion into small bowls and color with gel food coloring.
18. Add to piping bags and decorate the cooled cookies or spread onto the cookie with a knife. Pro tip: using a piping bag will allow you to create more intricate and impressive designs! 
19. Enjoy!

Can I prepare sugar cookie dough ahead of time and refrigerate it before baking?

Yes, you can, but it tends to dry out if you do that. I suggest baking the cookies ahead of time and freezing them!

Can I freeze sugar cookies for later use?

Absolutely! I freeze just the cookies and frosted cookies all the time. I have a post all about how to successfully freeze cookies for more tips.

How long can I store decorated sugar cookies?

Store your decorated cookies in an airtight container on the counter for up to 5 days!

Can I make these cookies gluten-free?

You sure can! Just replace the all-purpose flour with a 1:1 gluten-free flour substitute. I love the King Arthur GF 1:1 replacement.

More Christmas Cookies to Love

• Cherry Blossom Cookies
• Oatmeal Cream Pies
• Soft Gingerbread Cookies

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Christmas Sugar Cookies with Easy Frosting

Soft, sweet, and easy to eat – these are my absolute favorite Christmas sugar cookies! They’re guaranteed to bring holiday joy with every bite!

Course Dessert

Cuisine American

Keyword Christmas cookies, christmas sugar cookies, easy sugar cookie frosting

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Servings 24 cookies

Calories 151kcal

Ingredients

Sugar Cookies

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 1 egg
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp baking powder

Frosting

• 1/2 cup salted butter, room temperature
• 3 cups powdered sugar
• up to 1/2 cup heavy whipping cream, room temperature
• 2-3 tsp clear vanilla extract
• food coloring, as desired

Instructions

• Preheat the oven to 350° F.
• In the bowl of a stand mixer, cream together the butter and granulated sugar for a full 2 minutes.
• Scrape the sides of the bowl and add in the egg and vanilla, mixing until mostly combined.
• Add the flour and baking powder. Mix until a soft dough forms. (This may take a minute, just trust the process! it will come together).
• Feel the cookie dough in your hand, it should feel soft, like play-doh. If it is too dry and stiff, add 1 tsp of water at a time until getting that soft consistency.
• Turn the dough out onto a floured surface – using a rolling pin slowly roll the cookie dough out until desired thickness. The cookies will not spread or rise while baking. Roll out to how thick you want your finished cookie to be.
• Use desired Christmas cookie cutters to cut the cookie dough. Place cut out cookies on an ungreased cookie sheet or a parchment lined cookie sheet.
• Wet hands with water and then gather the scraps together and repeat, rolling and cutting.
• Bake at 350° F for 7-10 minutes- depending on size and shape. Pull them out of the oven once they have puffed up slightly and no longer look wet and glossy in the center. Do not let the cookies turn brown.
• Allow the cookies to cool on the pan for 5-10 minutes before transferring to a cooling rack.
• While the cookies are cooling, make the frosting.

Frosting

• To make the frosting, cream the butter until smooth on the mixer’s lowest setting.
• Add one cup of powdered sugar and then just enough heavy cream to bring the powdered sugar and butter together.
• Repeat this step until all powdered sugar has been added, continuing to mix on the lowest setting. The frosting should be very thick at this point.
• Add in the vanilla extract, mixing until evenly distributed.
• Now, adjust the consistency of the frosting by adding small amounts of heavy cream at a time while mixing on the lowest setting until you have reached your desired consistency.
• Portion into small bowls and color with gel food coloring.
• Add to piping bags and decorate the cooled cookies or spread onto the cookie with a knife.
• Enjoy!

Nutrition

Calories: 151kcal | Carbohydrates: 35g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 39mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 10IU | Calcium: 23mg | Iron: 1mg

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The post Christmas Sugar Cookies with Easy Frosting appeared first on Cookies for Days.

Powdered Sugar Icing Recipe

This powdered sugar icing is light and sweet – perfect for complementing any baked good it is added to. Whip this up in minutes and watch it transform your desserts into something delectable.

I love making homemade icing with powdered sugar because it is easy and so versatile. This recipe is designed to crust when it cools, meaning you can easily package your baked goods for transport, gifting, or just to store for later. If you’re looking for a way to help your desserts look and taste professional, give this powdered sugar icing recipe a whirl.

Ingredients in Homemade Icing with Powdered Sugar

• Butter – I always use salted! I use butter as the base of this because the richness and saltiness balances out the powdered sugar nicely.
• Vegetable shortening – This is optional, but it will help the icing to crust and get hard on the outside. 
• Powdered sugar
• Vanilla – You can flavor this frosting with whatever you’d like, but almond extract would be really good as well. 
• Milk, room temp – You can use milk or heavy cream. But milk is better for icing because it will thin faster.

How to Make Icing with Powdered Sugar

1. In the bowl of a stand mixer or with an electric hand mixer, combine the butter and shortening.
2. Add the powdered sugar 1/2 cup at a time along with a splash of milk, mixing until smooth.
3. Repeat until all of the powdered sugar has been added.
4. Add the vanilla to the icing and mix thoroughly.
5. Now slowly add more milk until you’ve reached your desired consistency. I like to keep my frosting thicker because it will thin when it is spread onto warm cookies, cinnamon rolls, or quick bread.

How do I store baked goods with powdered sugar icing?

One of the best features of this icing (aside from how good it tastes) is that it slightly hardens, making it easy to store your iced baked goods without smudging the topping. You can stack your iced cookies to store in an airtight container for up to 4 days or simply cover cinnamon rolls or sweet bread!

Can I make this ahead of time?

Yep, you totally can! Mix it up and store in an airtight container in the fridge for up to 5 days. When you’re ready to use, I recommend mixing it up and topping your desserts while they’re still warm.

Can I use this icing for different types of desserts?

This icing is so versatile. You can use it on cookies, donuts, sweet breads, muffins, brownies – it goes well with almost anything.

More Desserts to Try

• Lofthouse Cookies
• Salted Caramel Cookies
• Almond Joy Cookies

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Powdered Sugar Icing

This powdered sugar icing is the perfect addition to any cookie, cinnamon roll, or quick bread -try it out today!

Course Dessert

Cuisine American

Keyword icing, powdered sugar icing

Prep Time 5 minutes minutes

Servings 1.5 cups icing

Calories 821kcal

Ingredients

• 1/4 cup salted butter
• 1 tbsp vegetable shortening *optional, this will help the icing to crust and get hard on the outside
• 1 1/2 cups powdered sugar
• 1 tsp vanilla
• 1-2 tbsp milk, room temperature *can add more to thin, as desired.

Instructions

• In the bowl of a stand mixer or with an electric hand mixer, combine the butter and shortening.
• Add the powdered sugar 1/2 cup at a time along with a splash of milk, mixing until smooth.
• Repeat until all of the powdered sugar has been added.
• Add the vanilla to the icing and mix thoroughly.
• Now slowly add more milk until you’ve reached your desired consistency. I like to keep mine thicker because it will thin when it is spread onto warm cookies, cinnamon rolls or quick bread.

Nutrition

Calories: 821kcal | Carbohydrates: 120g | Protein: 0.3g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 81mg | Sodium: 246mg | Potassium: 15mg | Sugar: 118g | Vitamin A: 945IU | Calcium: 11mg | Iron: 0.1mg

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The post Powdered Sugar Icing appeared first on Cookies for Days.

Chocolate Donut Glaze

Yes, these homemade chocolate glazed donuts are every bit as delicious as they look! This recipe pairs the softest and most tender homemade donut with an out-of-this-world chocolate glaze that is bound to satisfy even the pickiest connoisseur. Seriously, you are not going to regret taking the time to make these donuts. 

A couple of years ago I got into the bad habit of making weekly trips to our local bakery after hitting up the library with my kids. It was fine until I realized how much I was spending at the bakery all the time? Enter my quest to make the perfect donuts from home. These are affordable and undeniably delicious with a chocolate glaze that is *IT* every time. 

Chocolate Donut Glaze Ingredients

How to Make a Chocolate Glazed Donut

1. Warm the cup of milk in the microwave until about 100° F. Pour half of the milk into the bowl of a stand mixer, along with the yeast and 1 tsp of sugar.
2. Stir to combine and allow the mixture to sit for 5 minutes. At 5 minutes, the mixture should be frothy and bubbly.
3. Once the mixture is frothy, add the remaining milk, melted butter, granulated sugar, salt and 2 cups of flour.
4. Knead until fully combined.
5. Slowly add in the remaining 1/4-1/2 cup flour until the dough cleans the side of the bowl, is tacky to your finger but doesn’t stick if pulled away quickly.
6. Knead for an additional 5-7 minutes.
7. Leave the dough in the bowl and cover with plastic wrap and allow the dough to rise for 1 hour.
8. Once the dough has doubled in size, turn onto a lightly floured surface.
9. Gently press the dough out into a rectangle and then use a donut cutter to cut your donuts out of the dough or use a pizza cutter to make bar donuts. Cut the leftover dough into small portions for bite sized donuts.
10. Cover with plastic wrap or a cloth and allow to rise for an additional 30-45 minutes.
11. Pour 2-3 inches of oil in the bottom of your pan. Heat the oil until 350°.*
12. Fry the donuts at 350° for about 1 minute on each side or until golden brown on each side. Do not overcrowd the pan.
13. When they are golden brown, let the donuts rest on a cookie cooling rack that is placed inside of a cookie sheet.
14. Repeat with remaining dough.

Chocolate Glaze: 

1. To make the chocolate icing, cream together the butter, powdered sugar and cocoa powder, adding the milk or cream slowly to help the butter and dry ingredients come together.
2. Once smooth, add in the vanilla extract.
3. Microwave the icing until warm and thin.
4. While the donuts are still warm, dip each donut into the icing, rotating to cover the donut in the chocolate glaze.
5. Allow the chocolate glaze to set up on a cookie cooling rack.
6. Enjoy!

What is the best oil to fry donuts?

You’ll want an oil with a high smoke point. Something like peanut oil, avocado oil, sunflower oil, or canola oil. Avoid olive oil.

How to store leftover homemade fried donuts?

My first recommendation is to eat the donuts immediately! But if that’s not in the cards for you, donuts can be eaten within 12 hours before losing their softness. Just store your donuts in an airtight container at room temperature. If you really need to, you can also freeze the donuts for up to 2 months

Recipes Similar to Chocolate Donuts

• Maple Donuts
• Oreo Donuts
• Homemade Apple Fritters

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Chocolate Glazed Donuts

Pillowy donuts topped with silky chocolate glaze? Say less. You can't stop the audible ‘Mmm’ when you bite into these chocolate glazed donuts.

Course Dessert

Cuisine American

Keyword chocolate glazed donuts

Prep Time 7 minutes minutes

Servings 12 donuts

Calories 73kcal

Ingredients

Donuts

• 1 cup milk, divided
• 1 1/2 tbsp dry active yeast
• 4 tbsp butter, melted
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 2 1/2 cups all-purpose flour + a little extra, as needed
• Oil for frying

Chocolate Glaze

• 1/4 cup butter, softened
• 1 1/4 cups powdered sugar
• 1/3 cup cocoa powder
• 1 1/2 tsp vanilla extract
• Heavy cream as needed *can use milk or water instead

Instructions

Donuts

• Warm the cup of milk in the microwave until about 100° F. Pour half of the milk into the bowl of a stand mixer, along with the yeast and 1 tsp of sugar.
• Stir to combine and allow the mixture to sit for 5 minutes. At 5 minutes, the mixture should be frothy and bubbly.
• Once the mixture is frothy, add the remaining milk, melted butter, granulated sugar, salt and 2 cups of flour.
• Knead until fully combined.
• Slowly add in the remaining 1/4-1/2 cup until the dough cleans the side of the bowl, is tacky to your finger but doesn’t stick if pulled away quickly.
• Knead for an additional 5-7 minutes.
• Leave the dough in the bowl and cover with plastic wrap and allow the dough to rise for 1 hour.
• Once the dough has doubled in size, turn onto a lightly floured surface.
• Gently press the dough out into a rectangle and then use a donut cutter to cut your donuts out of the dough or use a pizza cutter to make bar donuts. Cut the leftover dough into small portions for bite sized donuts.
• Cover with plastic wrap or a cloth and allow to rise for an additional 30-45 minutes.
• Pour 2-3 inches of oil in the bottom of your pan. Heat the oil until 350°.
• Fry the donuts at 350° for about 1 minute on each side or until golden brown on each side. Do not overcrowd the pan.
• When they are golden brown, let the donuts rest on a cookie cooling rack that is paced inside of a cookie sheet.
• Repeat with remaining dough.

Chocolate Glaze

• To make the chocolate icing, cream together the butter, powdered sugar and cocoa powder, adding the milk or cream slowly to help the butter and dry ingredients come together.
• Once smooth, add in the vanilla extract.
• Microwave the icing until warm and thin.
• While the donuts are still warm dip each donut into the icing, rotating to cover the donut in the chocolate glaze.
• Allow the chocolate glaze to set up on a cookie cooling rack.
• Enjoy!

Nutrition

Calories: 73kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Sodium: 98mg | Potassium: 42mg | Fiber: 1g | Sugar: 16g | Vitamin C: 0.002mg | Calcium: 3mg | Iron: 0.4mg

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The post Chocolate Glazed Donut appeared first on Cookies for Days.

Chocolate Whipped Cream Frosting

I. love. chocolate. And this chocolate whipped cream frosting? Well it’s the icing on my addiction. Light, fluffy, and indulgent, chocolate whip cream is seriously delicious on any baked good. 

I’ve unfortunately realized this chocolate whip cream recipe can be made in about 10 minutes, which means I am making it all the time. Take my word for it – you’re going to become next level obsessed with this.

3 Ingredient Chocolate Whipped Cream

• Heavy cream – You need to use heavy whipping cream in this recipe. There are no good substitutes. 
• Powdered sugar
• Cocoa powder – I use dutch processed cocoa powder, but any cocoa powder would work.

How to Make Chocolate Whip Cream

1. In the bowl of a stand mixer or with an electric hand mixer, whip the heavy cream on high speed until it starts to thicken.
2. Once it starts to thicken, slow down the mixer and add in the powdered sugar and cocoa powder. Mix slowly until completely incorporated.
3. Once incorporated, turn the speed back up and whip until thick and stiff peaks form.
4. Enjoy! Use as a frosting, as a fruit dip or eat by the spoonful.

Can I make this in advance and store it?

You can, but I wouldn’t store for more than a day or so.

What can I use chocolate whipped cream for?

You can use this as a frosting, a filling in a cake, a fruit dip, a brownie topper, a trifle layer, piped on a pie, or spread on a graham cracker. Ooh – or hear me out, angel food cake with strawberries! Really, put it on whatever you’d like to enhance!

Other Yummy Frosting

• Brownie Frosting
• Cookie Dough Frosting
• Lemon Cream Cheese Frosting

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Chocolate Whipped Cream

If the term “chocoholic” describes you, make this chocolate whipped cream frosting stat – it’s the perfect topping for any dessert!

Course Dessert

Cuisine American

Keyword Chocolate whipped cream frosting

Prep Time 9 minutes minutes

Servings 3 cups

Calories 711kcal

Ingredients

• 2 cups heavy cream
• 1 cup powdered sugar
• 1/4 cup cocoa powder

Instructions

• In the bowl of a stand mixer or with an electric hand mixer, whip the heavy cream on high speed until it starts to thicken.
• Once it starts to thicken, slow down the mixer and add in the powdered sugar and cocoa powder. Mix slowly until completely incorporated.
• Once incorporated, turn the speed back up and whip until thick and stiff peaks form.
• Use as a frosting, as a fruit dip or eat by the spoonful.

Nutrition

Calories: 711kcal | Carbohydrates: 49g | Protein: 6g | Fat: 58g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 179mg | Sodium: 45mg | Potassium: 260mg | Fiber: 3g | Sugar: 44g | Vitamin A: 2332IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg

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The post Chocolate Whipped Cream appeared first on Cookies for Days.