Frosting Archives - Busy Moms Helper

Chocolate-Brownie Cupcake with White Ganache Frosting

February 24, 2018 by Danielle 22 Comments

I’ve been needing a chocolate fix lately – with all the stress of getting our house on market, frustrations with my kids’ school, plus regular busy life it’s nice to have a little treat as a pikc-me-up. So today I’m sharing this INCREDIBLE Chocolate-Brownie Cupcakes with White Ganache Frosting with you! They are just super moist-yet-flakey, flavorful, and Oh. My. Heck. ADDICTING! I *may* have had trouble ont just eating it all from the batter!

Chocolate-Brownie Cupcakes with White Ganache Frosting / Busy Mom's Helper

Seriously, I’m drooling just remembering this batch. And I have no idea which I like best, the cupcake or the frosting – they’re both just perfect. Even separate! But together it’s just like – WOW. Try them, they won’t disappoint!

Ingredients – Cupcakes

1/2 cup All-Purpose Flour
1/2 tsp. Baking Powder
1/2 tsp. Salt
1/4 cup Butter, melted
3 Large Eggs
2 cups Semi-sweet Chocolate Chips, melted
1 cup Semi-sweet Chocolate Chips (NOT melted)
2/3 cup Granulated Sugar
2 tsp. Vanilla Extract

Directions – Cupcakes

Preheat the oven to 375 Degrees F. Spray or line two 12-cup cupcake tins. Set aside.
In a small bowl, mix the Flour, Baking Powder and Salt.
In a large bowl, beat the Eggs, Sugar and Vanilla about 3-5 minutes, or until light and fluffy. Add the melted Chocolate and melted Butter, continue beating until well-combined.
Add the flour mixture to the chocolate mixture and whisk until just combined. Stir in the (not melted) Chocolate Chips.
Spoon the batter into the cupcake tins/liners, filling about 2/3 of the way to the top.
Bake about 10-15 minutes, or until a toothpick inserted comes out MOSTLY clean (some moistness is fine).
Allow to cool completely before frosting.

Ingredients – White Ganache

2 cups Vanilla or White Chocolate Chips
1/3 cup Heavy Cream

Directions – White Ganache

In a small saucepan, over medium heat, bring the Heavy Cream to a simmer. Remove from the heat and add the Vanilla (or White Chocolate) Chips.
Stir until the chips are fully melted and the mixture is smooth.
Chill about 1-2 hours, then allow to sit at room temperature about 30 minutes up to an hour – just until it’s the right firmness to frost the cupcakes.

Notes – Use chocolate shavings/curls for garnish

Need some other Chocolate ideas?

Chocolate Monster Cake

Caramel Milky Way Brownies

Creamy Chocolate Treat

Super Addictive Brownies

August 1, 2016 by Danielle

You know I love a good brownie. Delicious, moist and full of chocolaty goodness! Well, now I’m totally obsessed with these Super Addictive Brownies, with a fabulous frosting and marshmallow layer adding to it’s perfectness!

Super Addictive Brownies / by Busy Mom's Helper #Brownies #Chocolate #Dessert

So today I’m in one of those moods where I really have no idea what to say. Nothing much going on, feeling a bit ‘blah’, so how about we just go right on to these absolutely delicious, superly addicting brownies? Luckily I made two pans, one for Flash to take to work (they raved about how yummy they were), and one for us. Or, I guess I should say half for me and half for the rest of my family. Ya, I was pretty bad calorie wise with these, but they were oh so good!

Ingredients – Brownies:

1 1/2 cups All-purpose flour
2 cup Sugar
1/2 cup Unsweetened cocoa powder
2 tsp. Baking powder
1/2 tsp. Salt
1 cup Butter, melted
4 Eggs, lightly beaten
1 tbsp. Vanilla
1 cup Chocolate Chips
1/2 bag mini marshmallows (enough to do a full layer of a 9×13 pan)

Ingredients – Frosting:

1/2 cup Butter, melted
1/3 cup Unsweetened cocoa powder
1/3 cup Evaporated milk
4 cups Powdered sugar
1 tsp. Vanilla

Directions:

Preheat oven to 350 degrees. Spray a 9×13 pan, set aside.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.Mix in the butter, whisked eggs, and vanilla for about 4 minutes, or until well blended. Add the chocolate chips. Spread the batter into the prepared pan.
Bake for 40-50 minutes, or until an inserted toothpick comes out clean. Don’t overcook!
Remove from oven, spread the marshmallows in a layer on top, and return to the oven for about 3-4 minutes, or until the marshmallows are puffy and turning golden brown on top. Remove from oven and cool completely. (now you can turn the oven off)
For the frosting, beat together the ingredients until fluffy. When brownies are completely cooled, spread the frosting on top.

Makes one 9×13 pan of decently thick brownies.

Kid-Friendly Christmas Cake Topper

December 21, 2015 by Lynn Driver

Merry Christmas, Mamas! Today I’m sharing a Kid-Friendly Christmas Cake-Topper that you and your kiddos can enjoy making, just in time for the special day!

I’m Lynn, from Riggstown Road, and if your life is anything like mine, you have some enthusiastic little helpers when it comes to baking Christmas goodies. So it’s nice when the things we’re making are easy for little hands. (Side-note: At this point, my helpers are becoming better at this stuff than I am. And I am totally ok with that.) 😉 This cake-topper is easy enough for your preschoolers to participate in, fun enough for your older kids to enjoy, and special enough for all of them to feel proud of.

All you need are 3 simple ingredients to create a winter wonderland of trees on top of your favorite cake.

INGREDIENTS

1 box ice cream SUGAR CONES
1 container fluffy WHITE ICING
1 container sparkling white sugar SPRINKLES

DIRECTIONS

Prepare your cake with white icing.
Carefully cut some of the cones to different sizes for different sized trees. (I used a tomato slicing knife.)
Let kids spread icing on the cones, covering completely.
Help kids gently place the “trees” in the “snow” on top of the cake.
Kids can sprinkle the sugar crystals all over the trees and the top of the cake to create “ice” crystals.

Now stand back and admire the prettiness!

Cute enough for company, and trust me, this is waaay easier than decorating cookies!

As you can see, we weren’t too concerned with the rest of our (delicious) cake, but I loved it in all its messy glory. I called it a snow-covered mountain, but the girls were a little unsure about that. They seemed more impressed with their trees. I think sprinkling the sugar was the part that was the most fun for them. It was the, ahem, icing on the cake. 😉

I hope your kids enjoy it, too.

Share a Coke Cake Recipe

May 19, 2015 by Danielle

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShareSmiles #CollectiveBias

Since our year with Cat Woman is coming to a close, we wanted to something special to celebrate our time with her. Since her favorite drink is Coca-Cola, I decided it’d be great to Share a Coke Recipe – plus recycle some of the bottles for a fun cake display!

For those that don’t know, Cat Woman is our exchange student that we’ve been able to include in our family since last August. With the school year ending, she goes back home to Thailand in just a few weeks! We’re going to miss her like crazy, but glad she’ll get to see her home again. It’s been such a fun year with her, so our little family party was themed after her favorite Coca-Cola! And chocolate cake, of course!

Be sure to grab some Coca-Cola at Brookshire’s, looking for either some names of your guests or friends, or some phrases such as our BFF! It’s more fun when you Share a Coke, so grab plenty! Keep an eye on Brookshire’s Facebook page for a chances to win yourpoints, offers, fun and conversation.

First, let’s get the baking out of the way – then we can quickly put together the fun cake stand!

Ingredients – Cake

Box Cake Mix of choice (dark – so chocolate)
1 cup Coca-Cola

Directions – Cake

Preheat oven according to box mix directions. Spray a round baking pan, set aside.
In a bowl, whip the mix and the Coca-Cola until smooth. Pour into the pan and bake according to the package directions.

Ingredients – Frosting

1/4 cup Baking Cocoa
6 tbsp. Coca-Cola
1/2 cup (1 stick) Butter
3 3/4 cup Powdered Sugar (plus more if wanting more firm)
1 tsp. Vanilla

Directions

In a little saucepan, mix the cocoa, Coca-Cola and butter over medium heat until it reaches a boil and the butter is melted. Remove from the heat.
Stir in the powdered sugar until smooth, then add in the vanilla. Allow to cool completely before using. If you want your frosting more firm, add more powdered sugar.

Now let’s work on that cake stand!

Supplies

2-liter Coca-Cola Bottle, emptied and dried
Black Spray Paint
Ribbon of choice
Hot glue
Foam circles of choice
Spiral centerpiece for decoration, if desired

Directions

Spray your 2-liter and allow it to dry, then cut off the top part.
Add a piece of ribbon around the middle for some cute decoration, then hot glue the top rim of the 2-liter to the bottom of your foam circle stack (I stapled 3 pieces together). NOTE: if you want it VERY sturdy, such as for cupcakes, then add a piece of cardboard or two in the middle of your foam pieces.
Place your finished cake on top, decorate as desired, and top it off with a fun paper spiral (with coke lid glued in the center) if you’d like!

Who will YOU Share a Coke with?

The Easiest Cinnamon Rolls Ever

March 21, 2015 by Danielle

Are you a breakfast person, or no? I’ve noticed that most people are either a ‘must have breakfast, I love it’ type, or a ‘nah, I’ll pass’ type. I’m the former…I’ve GOTTA have breakfast, and I love yummy foods in the morning! My whole family is that way, but it gets hard with little time to spare before the daily stuff. Luckily, we’ve found some great, delish recipes we can whip up, like The Easiest Cinnamon Rolls Ever!

Our schools start really early, with Cat Woman (our exchange student) having to catch the bus at 7:10am and Wonder Woman walking at about 7:20am. Since we don’t like waking up any earlier than we have to, fast breakfast recipes are a MUST! I also love that you can make these rolls the night before, then just pop them in the oven. They rise a bit more, but larger rolls are great!

Ingredients

2 cups Warm Water
1/4 cup Rapid Rise Yeast
1/4 cup Sugar
2 tsp. Salt
1 1/2 cubes Butter, softened
6 cups Flour
1 tbsp. Vanilla
For cinnamon coating: 1/2 stick butter, softened plus brown sugar and cinnamon
For frosting: powdered sugar, vanilla extract, heavy cream (all to taste/texture preference)

Notes: makes about 19 big rolls (about the size of my hand)

Directions

Preheat oven to 400 Degrees F. Spray or line some baking sheets, set aside.
In a large mixer, mix the water, yeast, sugar, salt, butter and vanilla. Slowly add in the flour until it’s a nice, elasticy texture. Place on a floured surface and roll out in a long oval, about 1/4 – 1/2 inch thick.
Spread the 1/2 stick buttter over the dough, then sprinkle brown sugar and cinnamon as you desire (if you like more, go for it. Want less, that’s good, too).
Tightly roll up the dough the skinny way, then slice off 1″ cuts for your rolls. Place on your prepared pans, then set on the oven while it finishes preheating (the warmth helps them rise a bit). When preheated, cook for about 13-16 minutes, or until the dough is slightly starting to brown.
If you like frosting (who doesn’t?) then mix some powdered sugar, vanilla extract and heavy cream together to your desired taste and consistency. Spread/pour over the rolls and enjoy!

Two Ingredient Fanta Cake & Dasani Bats Printable

October 20, 2014 by Danielle

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SpookySnacks #CollectiveBias

You know how kids will change their favorite things so often, it’s sometimes hard to keep up? My 4-year-old Superman is NOT like that! Most of all is his favorite color: ORANGE. He’s so obsessed with the color that he insists he always gets it….the orange plate, the orange cup, the orange candies, and on and on. Can you image what his favorite soda is? Yup, Fanta Orange Soda! So with Halloween right around the corner, it’s the perfect time to embrace all things orange….including this delicious Two Ingredient Fanta Cake!

You heard that right…TWO INGREDIENTS! Can’t get much easier than that, right? So we can have our Orange Soda, Orange cake, and then just toss in a few other items (there IS such a thing as too much orange!) like these adorable Dasani Bats! Don’t worry, I’ve included a free printable for those below, too. You’re welcome!

Since our soda stash had run dry (I know, sinful, right?) Green Lantern and I swung by Walmart while the twins were at preschool. Although I could probably find the soda aisle blindfolded, it’s super easy to find with their well-marked signs. I even found some fabulous coupons on some of the packs – Woot Woot!

Even though he isn’t totally obsessed with orange like his brother, Green Lantern was still SUPER excited to restock our pantry – he almost didn’t let go of the 2-liter!

I don’t know what was more fun…making the cake, or seeing their couldn’t-grin-any-bigger faces covered in this fun Halloween snack! Another great thing about this recipe? When you pour in the soda, it all becomes a ‘bubbly brew’ and the kids think it’s the neatest thing ever! Even I think it’s fun…I mean, look at all those bubbles….

Ingredients

2 boxes White or Vanilla Cake Mix
24 oz. Fanta Orange Soda

Directions

Preheat the oven according to cake mix box directions. Spray a 9×13 pan (or multiple smaller pans), set aside.
Dump the cake mixes into a LARGE bowl (remember, it bubbles up!) Pour in the soda and mix well. Spread into a sprayed 9×13 cake pan (or multiple smaller pans).
Bake according to package directions. Allow to cool completely.

When your cake has cooled, decorate it all festive for a fun Halloween snack! Let the kiddos help, or just take over the creativity by yourself. Notice ours has plenty of orange….ya, it’s definitely a good month for Superman’s color obsession!

I love how moist this cake turns out…plus it’s full of yummy Fanta flavor inside! I paired it with a cream cheese frosting….and even added a bit of Fanta soda into that to spread more of the great taste. If it makes it runnier than you’d like, a bit of powdered sugar mixed in will thicken it right up.

Don’t worry, I haven’t forgotten about the cute Dasani Bats! Since you never know when you’ll need it, we like to keep bottled water on-hand to just ‘grab and go’. Especially the smaller 12 oz. size…it’s perfect for my kiddos! Whether it’s racing out the door to dance lessons, heading to the park or even just as an emergency back-up in our vehicles, these mini bottles have saved us on more than one occasion! I also love that they’re specially designed to stand upright easily….not falling all over the shelves in the fridge!

Now, imagine passing out these fun bats this Halloween! We made plenty to hand out, so our trick-or-treaters can have a quick drink in the middle of their walking. All you have to do is Print This Page for the shapes, then put it together in a snap!

Wrap a piece of black paper around the Dasani bottle and tape into place.

Cut out the shapes onto black paper, and tape onto the center of the bottle. Glue on googly eyes and you’re done!

Want to join in the fun with Fanta and Dasani? Head over and follow them on their social channels!

Fanta: Facebook and Twitter

Dasani: Facebook and Twitter

If you’re up for extra fun, there will be an in-store demo at select Walmart locations October 24-26th featuring Fanta, as well as Wheat Thins and Halloween Oreos. Free sample Halloween snacks…why not, right?

We’ve been having a blast this Halloween season, and hope you and your family are, too! Even if your favorite color isn’t orange like Superman, it’s still super fun getting into the festive spirit. Happy Halloween!

Smores Cheesecake

October 4, 2014 by Danielle

Ready for another delicious dessert today? I sure am! It’s one of those weeks where I’m constantly craving chocolate. That’s pretty normal, but every now and then it’s like I could eat chocolate All. Day. Long! Not healthy, I’m sure…but sometimes I just don’t care. Life’s good, gotta live it, right? So for my fellow chocolate-lovers out there, here’s a chocolaty Smores Cheesecake just for you!

I combined a few things for this, including the Graham Cracker Brownie as the crust. Remember that yummy-ness from the Frosty S’mores Brownie Bars? In the middle was a new attempt, turning into a wonderful Chocolate Cheesecake. Top it off with some absolutely addicting (especially for my hubby…this is one of his favorite things!) creamy Marshmallow Cream and you’ve got a winner!

Ingredients – Graham Crust

2 cups Graham Crackers (crumbs)
1 tsp. Baking Powder
1/4 – 1/3 cup Chocolate Chips
14 oz. Can Sweetened Condensed Milk
Pinch of Salt

Directions – Graham Crust

Preheat oven to 350 Degrees F. Mix all of the ingredients together well and press into your desired (sprayed or lined) cake or pie pan.
Bake for about 25 minutes. It will be partially done, but not completely. Keep oven on and move on to the Cheesecake layer….

Ingredients – Cheesecake

16 oz. Cream Cheese, softened
1/2 cup Sugar
3 Eggs
1/4 cup Sour Cream
1 tsp. Vanilla
4 oz. Hershey Bar, melted

Directions – Cheesecake

Beat the cream cheese, sugar and vanilla. Whisk the eggs then add to the sugar mixture. Stir in the sour cream and melted Hershey’s.
Pour mixture over graham brownies and bake at 355 Degrees F for about 35-45 minutes or until done. Cool completely, then cover and chill for 4 hours.

Marshmallow Cream: Recipe here

Finish it all off: Spread the Marshmallow Cream over the Smores Cheesecake. Top with graham crumbs and mini chocolate chips, as desired. Store in the fridge.

Homemade Marshmallow Cream

October 3, 2014 by Danielle

I love simple recipes, don’t you? Especially ones that don’t cost a fortune in ingredients! This Homemade Marshmallow Cream is just the thing for super easy and uses just a few basic, often on-hand items!

I’m a sucker for marshmallow things. S’mores, rocky road recipes, everything! Now when it comes to the cream, it’s even worse, and I could eat it straight all day. Ya, I’m terrible, I know! I really hate buying the expensive stuff at the store, though…and a lot of it seems to be wasted in the jar that I can’t scrape out. Well, this Homemade Marshmallow Cream isn’t just one of my new go-to recipes, but it’s also one of Hubby’s favorite things for me to make!

You don’t even have to buy funky ingredients, which makes it even better. 5 things, that’s all you need! I highly recommend using a stand mixer for this, or your wrist will get pretty tired!

Ingredients

1 1/4 cup Sugar
3 Large Egg Whites
1/4 cup Water
1/4 tsp. Cream of Tartar
1 tsp. Vanilla

Directions

Put the sugar, egg whites, water and cream of tartar in a bowl (preferably a mixer bowl, if possible). Whisk until foamy, about 2 minutes. Place this bowl into a large pot of simmering water over medium heat. Whisk about 5 minutes, or until the sugar has dissolved.
Remove the bowl from the stove. Beat on high power about 15 minutes, or until stiff peaks form. Add vanilla until mixed in.
Store covered, in the fridge.

See, super simple with a handful of ingredients and you’ve got this super creamy, delicious (and totally addictive) Homemade Marshmallow Cream! Yumm-o!

Marshmallow Cookies with Princess Cake Frosting

September 24, 2014 by Danielle

*I was provided free product by LorAnn Oils to use for this post. All opinions are my own. Please see my Disclosure Policy for more information.

I love stepping beyond the typical vanilla extract. I do love using it, don’t get me wrong, but there’s just a new excitement when branching out to new flavors and scents. The creative possibilities are endless with LorAnn Oils, such as with these delicious and quick Marshmallow Cookies with Princess Cake Frosting!

When I was asked to choose three items from LorAnn Oils to give a try, it took me forever to narrow it down! Seriously, they have DOZENS of delish sounding oils and emulsions to choose from! They got everything from Green Apple, Bourbon, and Cola flavorings to Horchata, Salt Water Taffy and Sparkling Wine.

Their Bakery Emulsions also come in some pretty neat flavorings, such as Butter Sweet Dough or Pumpkin Spice. The sky is really the limit with what you can create, be it a recipe, scented candle or whatever! Heck, rub some on a card to make it nicely scented. Get your creative juices flowing!

Two of the three flavors I did choose were Marshmallow Flavoring and Princess Cake & Cookie Emulsion. I thought the combination of them would be just the ticket! The cookies turned out so creamy-flavored, with a nice hint of marshmallow making it a nice, smooth taste. Then top it with this Princess Cake & Cookie Frosting to give it a little ‘hit’ of a stronger flavoring to bring one delicious (and super easy to make) cookie!

Note: when using the super strength flavorings, like this Marshmallow, start with a tiny bit. You can always add more if needed!

Marshmallow Cookies

Ingredients

1 cup Sugar
8 tbsp. (1 stick) Butter, softened
1 Egg
1/8 – 1/2 tsp. Marshmallow Flavoring from LorAnn (I used about 1/4)
1/8 tsp Salt
1 tsp. Baking Soda
2 cups All-Purpose Flour

Directions

Mix the sugar, butter, egg and Marshmallow flavoring until creamy. Add the salt, baking soda and flour until mixed well. Form into cookie balls and place on a greased baking sheet, then chill about 30 minutes.
Preheat oven to 350 Degrees F. When ready, bake the cookies about 8-10 minutes. They will be soft, as they’re meant to be, so don’t overcook!

Princess Cake Frosting

Ingredients

2 cups Powdered Sugar
2 tbsp. Butter, softened
3-6 tbsp. Milk
1/4 – 1/2 tsp. Princess Cake & Cookie Bakery Emulsion from LorAnn

Directions

Blend all of the ingredients together until smooth. Add more or less milk, depending on your desired consistency.

Bonus Recipe!!!

That’s right, this afternoon I’m sharing my third flavoring choice in another delicious recipe creation! So be sure to check back!

Chocolate and Salted Caramel Whoopie Pies

May 24, 2014 by Danielle

Can I just tell you that it’s been a must-have-chocolate-or-someone-may-die type week? Well, month, but this week has been especially challenging! Cue these Chocolate and Salted Caramel Whoopie Pies!

After getting a horrible cold after SNAP! Conference, followed by the flu, then a headache that’s now lasted a week…let’s just say I’m a bit behind with my to-do list. So between trying to catch up, pushing through this headache, and then playing an AMAZING birthday party for Green Lantern tomorrow (post coming in a couple weeks!), I feel like I might explode. Oh, and did I mention I’m trying to limit my Dr. Pepper intake? Dealing with THAT may kill me faster than anything else!

So when I get uber stressed, I tend to turn to chocolate (and Dr. Pepper, but guess that’s not an option right now). I wanted something new, something really flavorful. I thought about the normal cake-mix cookies with cream cheese frosting in the middle….they’ve been my favorite for years, but they didn’t sound quite perfect this week. Suddenly, I had a craving for chocolate AND caramel….and that was that, I HAD to try these Chocolate and Salted Caramel Whoopie Pies!

They turned out amazing! The cookies are super soft and chewy, and the frosting was just the right amount of caramel flavor. Oh…and EASY, which is what I really need right now!

Ingredients – Cookies

1 1/2 sticks Butter
1/4 cup Sugar
3/4 cup Brown Sugar
2 Eggs
2 tsp. Vanilla
1 box (3.7ish oz) INSTANT Chocolate Pudding Mix
1/4 cup Unsweetened Baking Cocoa
2 cups All-purpose Flour
1 tsp. Baking Soda
Pinch of Salt

Directions – Cookies

Preheat oven to 350 Degrees F.
Cream the Butter, Sugar, Brown Sugar, Eggs and Vanilla together.
Mix in the Pudding Mix and Cocoa.
Add the Flour, Baking Soda and Salt.
Scoop 1/4 cup of dough, roll into a ball, and place on greased baking sheet. Continue for rest of cookie dough. Bake for 10 minutes. DO NOT ALLOW TO OVERCOOK!

Ingredients – Frosting

1 stick Butter
1/3 cup Heavy Whipping Cream
1 cup Brown Sugar
1 tsp. Salt
2-3 cups Powdered Sugar, to desired consistency

Directions – Frosting

In a small pot, melt the Butter over medium heat.
Once melted, add the Brown Sugar and Heavy Cream. Heat, stirring frequently, until the sugar is fully dissolved. Stir in the salt.
Allow the mixture to lightly boil for 2 minutes, then remove from heat and cool completely.
Stir in the Powdered Sugar a bit at a time until you reach your desired consistency. I used about 2 3/4 cups to reach a nice, firm consistency.

2013 Best of Busy Mom’s Helper: Sweets

December 28, 2013 by Danielle

Okay, can we all just admit that desserts are pretty much the BEST part of blogging? Although I love the crafting and cooking healthy meals and sides, the desserts are just so…well…yummy! Plus, you can REALLY have fun with them, and the options are endless. Ya, I love desserts. And sugar. And chocolate. No wonder I’m struggling to lose a few pounds! 🙂 I’ve been eager to do this one – the 2013 Best of Busy Mom’s Helper: Sweets!

Here are the top dessert-related posts from the 2013 year, based on pageviews and re-pins. I figure if you’re all looking at them much more than the others, they must be great, right? Right! I love sharing the best of Busy Mom’s Helper with y’all, and love to see what you liked best!

The Best Cinnamon Sugar Cookies Ever

Caramel Milky Way Brownies

Cookie Dough Frosting

Crockpot Apple Cake

Chocolate-Brownie Cupcakes with White Ganache Frosting

Celebratory Oreo Fluff Dip

Cranberry Orange Vanilla Cookies

Red Velvet Oreo Truffles

Pumpkin Better-than-Disneyland Pie

Super Addictive Brownies

What do YOU consider the 2013 Best of Busy Mom’s Helper?

Stay tuned for more in this series:

Bring on the Sweets (this post)
Non-Recipes

Recipes

Cookie Dough Frosting

December 11, 2013 by Danielle

Ah, frosting….how I love thee!!! Seriously, frosting is just Da Bomb! So for my twins’ birthday Saturday, we made some cupcakes for them to take to preschool (although we’ve now had snow days since, so still haven’t taken them – I may have to eat these ones and make more) for their special treat. I wanted to try a different frosting, something unique from the common whipped or butter cream (I do love these, too, just do them all the time). Then, as I was baking the cupcakes, I started craving cookie dough. Wait – let’s try some Cookie Dough FROSTING! Oh yeah, I totally went there! This turned out delicious – perfectly pipe-able, creamy, and tasting JUST LIKE COOKIE DOUGH (no eggs, no worries)!

This recipe did about 18 cupcakes, piped as shown above.

Ingredients
1 cup Butter, softened
1 1/2 cups Light Brown Sugar, packed
3 tsp. Vanilla Extract
2 1/2 cups All-purpose Flour
1 tsp. Salt
9 Tbsp. Milk (roughly – more or less depending on desired consistency)
Chocolate Chips (mini or normal) for sprinkling on top

Directions
With a fork (or beaters) SMOOSH (aka Cream) together the Butter, Brown Sugar and Vanilla.

Add the Flour and Salt and mix until well combined.

Carefully add the Milk just 1 tbsp. at a time – until you reach your desired consistency. I used exactly 9 Tbsp, but you may prefer more or less.

Pipe onto your cupcakes (or cake, or whatever you’re frosting), then top with Chocolate Chips as desired.