When it comes to holiday entertaining, I’m all for quick and easy. Yes, a layer cake or a roll cake may be more impressive but they also need a little bit of planning ahead.

If you’re anything like me, and you’re in a time crunch with guests coming in and out leaving you with very little time to bake, these chocolate peppermint cupcakes with fudgy peppermint frosting are for you! They are incredibly easy to make, barely any advance planning and use ingredients you already have on hand!

On top of that, you can easily half the recipe or double (or triple) it, if you need more than a dozen! 

Let’s talk about the chocolate peppermint cupcakes!

I mentioned there’s no need to plan ahead which is very true! You can basically turn the oven on when you want to bake them.

The batter calls for 2 eggs and we all know the end results will turn out better if the ingredients are at room temperature. To quickly bring the eggs to room temperature, place the eggs in a bowl filled with tap warm water and wait a couple of minutes.

You can gather the remaining ingredients while you wait: oil, sugar, all-purpose flour, cocoa powder, baking soda, a pinch of salt, peppermint extract and International Delight Peppermint Mocha coffee creamer.

Once all the ingredients are mixed in, divide the thin batter between 12 cupcake cups.
Bake until a tookpick inserted in the center comes out clean.

While the cupcakes are baking, it’s very important to let the butter and cream cheese used in the frosting to come to room temperature otherwise your frosting will not be as smooth and fluffy as it should be.

The frosting calls for lots of powder sugar and cocoa powder. The result will be a rich fudgy frosting so heavenly you won’t want to share!

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Chocolate peppermint cupcakes with fudgy peppermint frosting recipe

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Roxana Yawgel

Yields 12 cupcakes

Easy to make rich chocolate peppermint cupcakes topped with a fudgy peppermint frosting are a fun and festive holiday dessert!

15 minPrep Time

23 minCook Time

38 minTotal Time

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Ingredients

• 2 eggs, room temperature
• 1/4 cup vegetable or grapeseed oil
• 1 cup granulated sugar
• 1/4 teaspoon peppermint extract
• 1 cup all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1/2 cup International Delight Peppermint Mocha coffee creamer
Frosting
• 1 cup unsalted butter, room temperature
• 8 oz cream cheese, room temperature
• 4 cups powdered sugar
• 1 1/2 cups unsweetened cocoa powder
• 1/4 teaspoon peppermint extract
• 2-4 tablespoons International Delight Peppermint Mocha coffee creamer

Instructions

1. Heat the oven to 375F. Line a 12 cupcake pan with baking paper cups. Set aside.
2. In a mixing bowl, with the paddle attachment on add the eggs, oil, sugar, and peppermint extract. Beat until combined.
3. In a separate bowl combine the flour, cocoa powder, baking soda and salt.
4. Gently stir in the dry ingredients alternately with the coffee creamer.
5. Mix until just combined. The batter will be thing and runny!
6. Using a large ice-cream scoop, divide the cake batter between the prepared baking cups.
7. Bake in preheated oven for 23 minutes or until a toothpick comes out clean.
8. Let the cupcakes cool in the pan for about 10 minutes before removing to a wire rack to cool completely.
9. Once the cupcakes are cooled, make the frosting.
10. In a mixing bowl, with the paddle attachment on, add the butter and cream cheese.
11. Beat on low speed until light and fluffy.
12. Gently, about 1/2 cup at a time, stir in the powdered sugar followed by the cocoa powder.
13. Stir in the peppermint extract and enough coffee creamer to reach desired consistency.
14. Spoon the frosting into a piping bag and decorate the cupcakes.

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

The post Chocolate peppermint cupcakes with fudgy peppermint frosting recipe appeared first on a trEATs affair.

I’ve been itching to start on my Christmas baking for at least a month now! I may have given you a warning a few weeks ago. Christmas is by far my favorite time of the year and although I do my fair share of baking throughout the year when it comes to holiday baking I go the extra mile!

That is the fun thing about Christmas baking (actually any kind of holiday or special occasion). You can go all out or keep it simple. I may have 50 types of sweet treats on Chrismas day but my decorating skills are still at the preschool level.

And I’m OK with that. And so is my family! They get to eat the gazillion of sweet treats and I get to bake more than I do the rest of the year. It’s a win-win!

And these peppermint mocha cupcakes with chocolate buttercream frosting are a blue ribbon type of winner! I had to “hide” a few away in the freezer to have some leftovers otherwise all 18 of them would be gone by now!

Peppermint mochas are a holiday favorite drink and the idea of turning my obsession into an easy to make cupcake, well, let’s just say I didn’t mind the extra dirty dishes.

For the peppermint mocha cupcakes, you will need the basic ingredients for cupcakes and a few extra that will that your go-to cupcake to the next level.

Butter, eggs, sugar, leaveners, and flour are most likely the main ingredients in dessert baking, but for these peppermint mocha cupcakes, you will also need brown sugar, peppermint extract, instant coffee and International Delight Peppermint Mocha coffee creamer.

The addition of brown sugar keeps the cupcakes moist longer. No one wants a dry, crumbly cupcake! These cupcakes are moist and tender and bursting with flavor.

Flavor comes from the addition of peppermint extract, International Delight Peppermint Mocha coffee creamer and of course instant coffee! You can’t have peppermint mocha cupcakes without the coffee!

For my cupcakes, I added only 1 teaspoon of instant coffee and the coffee flavor was barely there. You can add as much as 1 tablespoon or completely leave it out if you’re not a fan of coffee.

Keep in mind also that peppermint extract is a very powerful extract, a few drops will go a long way!

The chocolate buttercream frosting is to die for! I could have eaten it with a spoon straight from the mixing bowl until it was all gone!

For the frosting, you need butter, powder sugar, unsweetened cocoa powder, instant coffee, peppermint extract and International Delight Peppermint Mocha coffee creamer.

Just like in the cupcake batter, you can add instant coffee as little or as much as you prefer.

The same goes for the peppermint extract!

Peppermint mocha cupcakes with chocolate buttercream frosting recipe

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Roxana Yawgel

Yields 18 cupcakes

This holiday season delight your guests with these peppermint mocha cupcakes with chocolate buttercream frosting. Easy to make, moist and tender, bursting with both peppermint and mocha flavor and topped with the most delicious chocolate buttercream frosting! 

20 minPrep Time

20 minCook Time

40 minTotal Time

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Ingredients

Peppermint mocha cupcakes
• 1 cup butter, room temperature
• 1 cup sugar
• 1/4 cup dark brown sugar
• 3 eggs, room temperature
• 1/2 teaspoon peppermint extract
• 2 1/3 cups (280 grams) all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon to 1 tablespoon instant coffee (optional)
• 2/3 cup International Delight Peppermint Mocha coffee creamer
Chocolate buttercream frosting
• 1 cup butter, room temperature
• 4 cups powdered sugar
• 1 cup unsweetened baking cocoa
• 1/4 teaspoon peppermint extract
• 1 teaspoon instant coffee (optional)
• 2-4 tablespoons International Delight Peppermint Mocha coffee creamer

Instructions

1. Heat the oven to 350F.
2. Place cupcake paper baking cups into 18 cupcake cups. Set aside.
3. In a mixing bowl, add the butter. With the paddle attachment on, beat on low speed for 30 seconds.
4. Add the sugars and beat until light and fluffy.
5. Beat in the eggs, one at a time, followed by the peppermint extract.
6. In a separate bowl whisk together the flour, baking powder, baking soda, salt and instant coffee.
7. Add the dry ingredients to the mixing bowl alternately with the coffee creamer.
8. Stir until just combined.
9. Spoon the batter into the prepared cupcake cups and bake in preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
10. Remove the baked cupcakes from the oven, leave to cool in the pan for 10 minutes before removing to cool completely in wire racks.
Chocolate buttercream frosting
11. To make the frosting, add the butter to the mixing bowl.
12. With the paddle attachment on, beat the butter until light and fluffy, about 2 minutes.
13. Slowly, 1/2 cup at a time, beat in the powdered sugar followed by the cocoa powder.
14. The frosting will be stiff.
15. Stir in the peppermint extract and instant coffee.
16. Slowly pour enough International Delight Peppermint Mocha coffee creamer to reach your desired consistency.
17. Spoon the frosting into a piping bag fitted with a decorating tip and decorate the cupcakes.
18. Add sprinkles or crushed candy cane if desired.

7.6.8

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

The post Peppermint mocha cupcakes with chocolate buttercream frosting recipe appeared first on a trEATs affair.

I’ve been craving all things pumpkin for a couple of weeks now but since mother nature keep the temperatures mid 80’s until yesterday, I couldn’t talk myself into fall baking.

And I feel cheated because I’ve already seen Christmas decorations at the store and now I want to bake all the cookies in the world.

Between pumpkin and cookies, what would you choose? For now, I choose pumpkin but don’t blame me if Christmas cookies come next.

Speaking of pumpkin baking, these pumpkin cupcakes are to die for!!! They are light, flavorful and incredibly moist despite the fact that I did not use any oil. What’s the secret ingredient? Come closer and I’ll tell you!

Pumpkin puree and International Delight coffee creamer are my secret ingredients for these cupcakes. Pumpkin puree makes baked goods soft and moist and in this recipe that is increased by the addition of the creamer as well.

Please note you only need 1/2 cup pumpkin puree, not an entire can! You can use the remaining pumpkin puree to make these pumpkin cheesecake bars!

I’ve been baking with International Delight coffee creamer for a couple of years now, but I have to tell you, the recipe for these pumpkin cupcakes is definitely in top 5.

In addition to the 2 mentioned ingredients, you’ll need the basic – butter, sugar, eggs, flour, baking powder and of course pumpkin pie spice. You can use your own mix or store bought, whatever you prefer.

Keep in mind that you need to have the butter and eggs at room temperature otherwise, you’re either going to have lumps in your batter, or you will overmix it resulting in dry cupcakes and nobody wants that!

For the caramel frosting, you’ll need more butter, dark brown sugar, milk, vanilla extract and powdered sugar.

I suggest starting the frosting as soon as you take the cupcakes out of the oven. It takes about 45 minutes for the frosting, but don’t be scared! 30 minutes is cooling time!!

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Pumpkin cupcakes with caramel frosting recipe

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Roxana Yawgel

Yields 12 cupcakes

Perfect for all pumpkin lovers, these moist and sweet pumpkin cupcakes topped with an easy to make caramel frosting are a fall favorite dessert!

30 minPrep Time

25 minCook Time

55 minTotal Time

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Ingredients

• 1/2 cup butter, room temperature
• 1 1/2 cup sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin puree (I used store bought)
• 1/4 cup International Delight Pumpkin Pie Spice Coffee Creamer
• 1 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• pinch of salt
Caramel frosting
• 1/2 cup butter
• 1 cup dark brown sugar
• 1/4 cup milk (whole or 2%)
• 1 teaspoon vanilla extract
• 2 1/2 cups powdered sugar

Instructions

1. Preheat the oven to 350 degrees. Line a cupcake pan with 12 cupcake liners. Set aside
2. In a bowl mix the butter and sugar. Add the eggs, pumpkin spice, baking powder, and vanilla and mix until incorporated. Mix in the flour.
3. Add the pumpkin puree and the International Delight® Pumpkin Pie Spice Coffee Creamer and mix until there are no lumps left. Set aside.
4. Pour the pumpkin batter into the cupcake liners, Add 1 tbsp of cream cheese mix on top and with the help of a toothpick swirl it.
5. Take to the oven and bake for 25 minutes or until done.
6. Take out of the oven and let them cool until they are no longer hot to the touch.
Caramel frosting
7. In a medium size saucepan, melt 1 cup butter over low flame.
8. Add the brown sugar and continue to cook until it reaches boiling point, stirring constantly.
9. Stir in the milk and continue to cook until it boils again.
10. Remove from heat. Add the vanilla extract.
11. Let the mixture cool until lukewarm, about 30-40 minutes.
12. Once cooled, gradually stir in powdered sugar.
13. Frost the cupcakes.

7.6.8

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

The post Pumpkin cupcakes with caramel frosting recipe appeared first on a trEATs affair.

Halloween as a holiday is probably my least favorite holiday, but in the same time is one of my favorites as well. Confused? Let me explain myself.

Growing up we did not celebrate Halloween. We were not even aware of this American holiday until few years before I moved here, and let’s face it, I wasn’t going to start dressing up in my late 20’s.

On the other hand, Halloween is one of my favorite holidays because I can buy as much candy as I want without getting the “look” from the cashier at the store.

I still have to find that holiday that allows me to buy 10-15lbs of butter without being ask “what are you going to do with this much butter?”

Anyhow, back to this 3 ingredients caramel candy cheesecake dip recipe. 

I’m been dreaming about it for a couple of weeks now and have to say, Halloween and all the upcoming holiday parties is the perfect excuse to whip it up.

And with only 3 ingredients and 5 minutes of prep time, this cheesecake dip will be brought to all the parties I’m invited to.

Of course, this cheesecake dip can be made with so many flavors. Don’t like caramel, make chocolate! Wanna go seasonal? Make pumpkin candy cheesecake dip!  Or peppermint candy cheesecake dip!

There are so many candy possibilities! 

Now that we’ve talked candy, and obviously you need cream cheese it’s time to talk about the third ingredient – International Delight coffee creamer!

For this candy cheesecake dip I used their caramel macchiato creamer but of course, you can use the pumpkin pie spice creamer or their peppermint mocha creamer if you’re planning on making this dip anytime soon.

No matter what flavor candy and creamer you decide to use, you should make this cheesecake dip asap!

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3 ingredients candy cheesecake dip recipe

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5 minPrep Time

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Ingredients

• 2 packages (8 oz each) cream cheese, room temperature
• 1/2 cup International delight coffee creamer
• 1 cup to 1 1 /2 cups chopped candy

Instructions

1. In a mixing bowl add the cream cheese and the coffee creamer. With the paddle attachment on, beat on low speed until light and fluffy.
2. With a spatula, fold in the chopped candy.
3. Spoon in a serving dish and enjoy.

7.6.8

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

The post 3 ingredients caramel candy cheesecake dip appeared first on a trEATs affair.

Nothing beats a cold creamy dessert during the hot summer weather. As much as I love baking, putting together a sweet treat that looks and taste amazing without the need to turn the oven on is always a winner in my books.

And these little chocolate pies have gotten some amazing reviews this summer no matter whom I made them for!

It may have something to do with people always drawn to single serve treats or the fact that it calls for baking chocolate as one of the ingredients and not store-bought chocolate pudding mix.

Yes, this chocolate pie is so rich and decadent you’ll be asked to make it for every party, every get-together and just because you need a quick chocolate fix! 

If you’re not a fan of mini desserts (or you want thicker slices – shhh! I won’t tell!), you can make this pie into a traditional 9″ pie pan.

The only difference is the pie crust.

While for these mini chocolate pies I did not mix the graham crackers crumbs with butter, if you plan on having a 9″ pie I suggest mixing the crumbs with 1/3 cup melted butter before pressing them on the bottom and sides of the pan to make the crust. Refrigerate for 5-10 minutes while making the filling!

For the filling you need only 4 ingredients! Baking chocolate, cream cheese, powdered sugar and International Delight chocolate coffee cream! Don’t you just love when a recipe calls for ingredients you already have?

A note for the filling – when whipping it, it will seem runny, but do not panic. Once poured into the serving cups it will thicken and harden.

The chocolate mousse filling is so light and dreamy, Tiffany and I could not stop eating it!

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No bake chocolate pie recipe

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Roxana Yawgel

Yields 6 mini-pies

A decadent, deliciously easy no bake chocolate pie with a graham cracker crust filled with a dreamy chocolate mousse filling. It comes together in less than 10 minutes but will be devoured in seconds!

10 minPrep Time

3 minCook Time

13 minTotal Time

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Ingredients

• 10 oz baking chocolate(sweetened or unsweetened or a combo of the two), chopped
• 2 packages (8 oz each) cream cheese, room temperature
• 1 cup powdered sugar
• 2/3 cup International Delight chocolate coffee creamer
• 1 1/2 cups graham crackers crumbs
• 1 to 1 1/2 cups whipped cream
• chocolate shavings

Instructions

1. In a heatproof bowl add the chopped chocolate. Place the bowl on top of a pot with simmering water (make sure the bowl does not touch the water) and gently stir until the chocolate is melted. Set aside to cool for a couple minutes.
2. Meanwhile, in a mixing bowl add the cream cheese. With the whisk attachment on, whip the cheese until light and fluffy.
3. Slowly stir in the powdered sugar and the melted chocolate.
4. Last but not least whip in the coffee creamer. The filling will be a little runny, don't panic! It will harden in the fridge!
5. Place approximately 1/4 cup graham cracker crumbs into 6 serving cups/dishes.
6. Divide the chocolate pie filling between the serving cups.
7. Refrigerate for a couple of hours.
8. Just before serving, top each pie with whipped cream and chocolate shavings.

7.6.8

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

The post No bake chocolate pie recipe appeared first on a trEATs affair.