Tag Archives: coffee

Coffee Sugar Cookies Dipped in Chocolate

Coffee Sugar Cookies Dipped in Chocolate | Pale YellowIt’s 10 p.m. Sunday night and I’m laying in my bed writing this post.  I think I write 80% of my posts from bed, so this is not unusual.  What is unusual is the fact that I’m still in my pajamas, the pajamas I wore last night!  That’s right, I have not left my apartment today, I haven’t even unlocked the deadbolt. Needless to say, I had little motivation to put on clean clothes, especially since I’m dropping off my laundry tomorrow.

Coffee Sugar Cookies Dipped in Chocolate | Pale YellowSince I feel overwhelmed with work and grad school and some semblance of a social life, I have been considering hiring a housekeeper.  Nothing major, such someone to come once awhile to do the big cleaning jobs that I lack the motivation and time to complete like cleaning my filthy blinds and dusting behind the furniture.  However, that seems like an over-privileged thing to do, I should be able to clean up after myself properly.  So I compromised my time and decided to pay for drop-off laundry service, it’s a lovely decadence!  I pack all of my dirty towels, clothes, and sheets in a bag, drop it off before work, and it is perfectly folded for me to take home by the time work is done.  #SweetLife

Coffee Sugar Cookies Dipped in Chocolate | Pale YellowIt sounds lazy, but I’m seriously exhausted.  Usually summer is a period of relaxation, but summer 2014 felt like a never ending roller-coaster of travel, school, work, and emotion.  I’m not complaining and do not regret a thing, it’s just that I’m slamming into fall like a it’s a brick wall and I’m really feeling the effects.  I was not unproductive today; I made and canned tomato soup & tomatillo salsa, reorganized the kitchen, read a book, talked to my mom, and made a healthy dinner, I just didn’t leave the house.  It sounds lazy, but they day went by so fast, I need more hours!  There is always grad work to do…

Coffee Sugar Cookies Dipped in Chocolate | Pale YellowAnyway, I made these cookies on a day I not only left the house, but I drove across the great state of Michigan!  On my journey I stopped and spend the night with Stacey to check out her new house.  It’s a perfect single lady house and I wanted to bring her something.  Enter these cookies – chocolate and coffee are two of Stacey’s favorite things, so why not combine them!  The cookies are easy, tasty, and more delicate than the cookies I usually bake.  These are a perfect afternoon pick-me-up: sugar, caffeine, and chocolate – delightful!Coffee Sugar Cookies Dipped in Chocolate | Pale Yellow

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Coffee Sugar Cookies dipped in Chocolate

Adapted from I Am Baker

Yield – 18 cookies

 

1/2 cup unsalted butter, room temperature

3/4 cup sugar

1 egg

1 tablespoon fresh ground coffee

1/2 teaspoon vanilla

1 cup flour

1/4 teaspoon baking powder

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup bittersweet chocolate chips

1 tablespoon shortening

  1. Preheat the oven to 350 ˚F and line 2 cookie sheets with parchment paper.
  2. In the bowl of a stand mixer with a paddle attachment cream together the butter and sugar until light and fluffy.  Beat in the egg, vanilla, and coffee.
  3. Add the baking powder, cinnamon, and salt and mix until just combined.  Scrape the bowl as needed.  Add the flour and mix on low until all the flour is incorporated.
  4. Use a 2-tablespoon scoop to portion the dough on the cookie sheets.
  5. Dip a small glass in sugar and gently press down on each cookie to flatten.
  6. Bake for 8-10 or until the cookies just begin to brown.  Move to a cooling rack and let cool completely before dipping.
  7. Add the chocolate chips and shortening to a microwave safe bowl and microwave in 20 second intervals.  Stir at each interval and heat until the chocolate chips are melted and smooth.
  8. Dip half of each cookie in the chocolate and return to the cooling rack.  Let the chocolate harden before storing.Coffee Sugar Cookies Dipped in Chocolate | Pale Yellow
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Iced Coffee with Vanilla-Almond Syrup

iced coffee with vanilla-almond syrup | pale yellowSometimes I go off coffee for a few weeks or a month.  It’s an exercise in health and control; I don’t like to admit I have a slight addiction to coffee.  If I don’t wean myself properly, I get terrible withdrawal headaches.  The problem about not drinking coffee is the exhaustion – I’m thirty years old, I guess I need coffee everyday to function.

iced coffee with vanilla-almond syrup | pale yellowOn the other hand, I’m exhausted when I drink coffee (and a diet coke) everyday and have been napping in the evenings after work.  I am not a napper, but this summer I’m wiped out.  All my colleagues and I are in agreement, working during the summer is rough.

iced coffee with vanilla-almond syrup | pale yellowLife is better when you have delicious, fresh cold-brewed coffee in your fridge awaiting each and every caffeine craving.  Add some fancy simply syrup, almond milk, and some ice, and you have a beverage sure to pick-you-up and help you make it through these dog days of summer!

iced coffee with vanilla-almond syrup | pale yellowTwo Years Ago – Double Chocolate Chip Cookie Dough Ice Cream

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Iced Coffee with Vanilla-Almond Syrup

Adapted from How Sweet It Is

Yield – 4-5 servings

1 cup coarsely ground coffee

2 quarts water

1 cup sugar

2/3 cup water

1 vanilla bean

1/2 teaspoon almond extract

  1. Coffee – Buy some fancy coffee beans, mine were from Costa Rica.  Take them to the grocery store and get them ground on the coarsest setting.  Return home.
  2. Add the coffee beans to a nut milk bag, yep, I said it.  Add the tightly closed bag to a pitcher with 2 quarts of water.  Cover with plastic wrap and refrigerate overnight.
  3. Vanilla-Almond Syrup – add the sugar and water to a small saucepan and begin heating.
  4. Split open a vanilla bean and scrape out the seeds.  Add the seeds and the pod to the sugar syrup.  Stir and heat until all the sugar is dissolved.  Stir in the almond extract.
  5. Strain into a little jar to cool.
  6. To make your delicious iced coffee add ice, coffee, a bit of syrup, and almond milk (or another milk if that’s your fancy), stir and enjoy with a cute straw!iced coffee with vanilla-almond syrup | pale yellow

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Mudslide Cupcakes

mudslide cupcakes | pale yellowThe healthy eating challenge is officially over; the last two days were a complete disaster and I essentially gave up.  The only part of the cleanse I have stuck to with some determination is the complete lack of alcohol.  This maybe the longest period I can remember going out without booze,  I suspect my tolerance is going to go down real low.

mudslide cupcakes | pale yellowI’m disappointed in the healthy eating challenge/cleanse.  I expected to have an enormous burst of energy to get me on the right track for grad school and to clean out my internal works.  Those two goals were not reached; I feel bloated and all backed up.  Plus, I’ve been lackluster for two weeks and have been completely exhausted.

mudslide cupcakes | pale yellowHopefully the juice cleanse I started Sunday will take care of the bloat.  This weekend, when my mom, aunts, and cousin are visiting, it will be the start of the month of excess.   Some of the major events include their visit, end-of-the-school-year celebrations, Costa Rica, my birthday, four days of intensive grad school, and finally Aruba.  And yes, I’ll definitely be ready for a second cleanse after that!

mudslide cupcakes | pale yellowEnough cleansing talk.  Let’s talk about something that is the complete opposite of a cleanse – BOOZY CUPCAKES!  These were made for the SSS potluck and final meeting for the year.  Another member, and soon to be bride, requested Irish car bomb cupcakes, but I’m over them, so I made a different version of tiny, boozy cupcakes.  The chocolate cupcake portion is moist, tender, and has the slightest hint of Baileys and Kahlua.  A little mudslide flavored ganache adds more chocolate goodness and extra richness!  Finally, you can’t go wrong with a double dose of Swiss meringue buttercream, half Kahlua & chocolate and the other half Baileys.  As always, cupcakes like these are my favorite thing to make and a complete labor of love.mudslide cupcakes | pale yellow

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Mudslide Cupcakes
Yield – 48 mini cupcakes
Adapted from Chocolate Oreo Cupcakes & Chocolate & Vanilla Twist Cupcakes

Cupcakes
1 cup + 2 tablespoons flour
1/2 cup cocoa
1 cup + 2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg + 1 egg yolk
1/4 cup + 2 tablespoons vegetable oil
1 1/2 teaspoons vanilla
1/4 cup Kahlua
1/4 cup + 1 tablespoon Bailey’s Irish Cream
1/2 cup hot water
1 teaspoon espresso powder

Mudslide Ganache
scant 1 1/2 cups bittersweet chocolate (a 10 ounce bag of chocolate chips minus 1/2 a cup saved for the frosting)
2 tablespoons Bailey’s Irish Cream
2 tablespoons Kahlua
2 tablespoons vodka

Mudslide Swiss Meringue Buttercream
5 egg whites
1 1/2 cups sugar
pinch of salt
1 pound (4 sticks) unsalted butter, room temperature
1 teaspoon vanilla
1/2 cup bittersweet chocolate, melted
2 tablespoons Bailey’s Irish Cream
2 tablespoons Kahlua

  1. Cupcakes – Preheat the oven to 350 F.  Line the cupcake tins with liners.
  2. Sift the flour, cocoa powder, sugar, soda, powder, and salt into the bowl of a stand mixer.  Mix together on low with the paddle attachment.
  3. Beat together the eggs, oil, and vanilla in a small bowl and add to the dry ingredients.  Beat in the Kahlua and Irish Cream.
  4. Mix until just combined and then scrape down the sides.
  5. Add the espresso powder to the water and stir to combine.  Turn on the mixer and add the hot water slowly until well combined.
  6. Fill the cupcake liners using a 1-tablespoon scoop.
  7. Bake for 12-15 minutes or until a toothpick inserted into a cupcake comes out clean.  Cool completely on a wire rack.
  8. Ganache – Build a double boiler and add all the ingredients.  Heat and stir until the chocolate is melted.  Let cool slightly.
  9. Assemble a piping bag with an injection tip.  Inject about 1/2 teaspoon into each cupcake. Save the extra ganache.
  10. Frosting – Set up a double boiler by adding a small amount of water to a small saucepan.
  11. Place the bowl of a stand mixer on the small saucepan and add the egg whites, sugar, and salt to the bowl.  Heat and whisk until the mixture is no longer gritty.
  12. Transfer the bowl to the stand mixer and beat on high speed with the whisk attachment until stiff peaks form and the bowl is cool to the touch, about 10 minutes.
  13. Beat in the butter at medium-high speed one tablespoon at a time until everything is incorporated.  Scrape the bowl as needed.  Beat in the vanilla.
  14. Remove half the frosting.
  15. To the remaining frosting, add the Baileys and beat until well incorporated.  Remove from the mixing bowl and set aside.
  16. Melt the chocolate in the microwave in 20-second intervals until just melted, let cool slightly. Beat into the rest of the frosting with the Kahlua.
  17. Add a star tip to a piping bag and place the Bailey’s frosting on one side and the Kahlua frosting on the other side.
  18. Pipe a swirl on each cupcake.
  19. Use the remaining ganache to pipe swirls of chocolate on top.mudslide cupcakes | pale yellow

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Banana, Leche, Y Cafe con Chocolate Y Rum

banana leche y cafe con chocolate y rum | pale yellowIn less than two months I’ll have my toes in the warm sand of the Pacific Ocean with the jungle and (hopefully) monkeys on my back.  Where will I be you ask?  Certainly not Rockaway!  We have warm sand from the Atlantic and only odd, stuffed gorillas on the beach.  I’ll be somewhere warm and tropical in Central America.

banana leche y cafe con chocolate y rum | pale yellowI’m going to COSTA RICA!!!  Visiting Costa Rica has been at the top of my travel list for years and I’m finally going, for my 30th birthday, no less.  It is hard to imagine a better birthday present to myself than a trip to Costa Rica with some of my best lady friends.

banana leche y cafe con chocolate y rum | pale yellowThe trip was just paid in full and we’ve been sending each other fun, rum-centric emails in to get ourselves in the game.  I’m ready!  I have dresses and bathing suits; once I buy all the sunblock, I’m there!

banana leche y cafe con chocolate y rum | pale yellowTo get myself in the game I made this Costa Rican inspired drink.  Tropical flavors mixed with coffee and chocolate – a most excellent afternoon pick me up.  Throw in some rum and it’s an afternoon party for one!  Only 47 more days…

banana leche y cafe con chocolate y rum | pale yellowOne Year Ago – Carrot Apple Beet Ginger Juice
Two Years Ago – Vanilla Cupcakes with Caramel and Chocolate

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Banana, Leche Y Cafe con Chocolate Y Rum
Adapted from Joy the Baker
Yield – 1 drink

3 ice cubes
1 small banana
15 bittersweet chocolate chips
1 tablespoon used coffee grounds
1 tablespoon coffee, room temperature
1/2 cup almond milk
2 tablespoons dark rum

  1. Add all the ingredients to a blender or magic bullet and blend until well combined, about 3-4 minutes.
  2. Enjoy in the sun with your favorite straw.banana leche y cafe con chocolate y rum | pale yellow

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Vegan Irish Cream

vegan irish cream | pale yellowWhat I’m going to say next is going to make me sound like an alcoholic; I’m not an alcoholic.  Mom?  Are you listening to me?  I enjoy a boozy beverage every now and again as we all know, and it’s not a problem.  I only drink in safe places and at safe times.  There are appropriate times to drink and I try to be appropriate.

vegan irish cream | pale yellowBuuuuttttttt, I keep a bottle of Bailey’s Irish Cream in my fridge next to my coffee creamer and every morning before work I’m tempted to add a splash to my coffee.  I don’t, I just think it.  Then, the weekend comes and it would be appropriate to add a splash of Bailey’s to my coffee, but I don’t, because it has dairy in it.

vegan irish cream | pale yellowSo what’s a dairy-free girl (or at least wannabe dairy-free girl) to do?  Make a vegan version with coconut milk, obviously!  It was all easy enough and now I have two cups, well actually a little less than two cups, of Irish Cream in my fridge for whenever an appropriately timed craving hits.

vegan irish cream | pale yellowVegan Irish Cream tastes just like the original with a coconut twist; it is creamy and sweet with hints of coffee and whiskey.  The Irish Cream does separate during storage, but just shake it up!  Craving satisfied.

vegan irish cream | pale yellowTwo Years Ago – Pumpkin Cupcakes with Maple Chai Buttercream

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Vegan Irish Cream
Adapted from Oh She Glows
Yield – 2 cups

1 can coconut milk
1/4 cup lightly packed brown sugar
1/2 cup Jameson’s Irish Whiskey
1/4 cup + 2 tablespoons strongly brewed coffee
pinch of salt

  1. Heat the coconut milk and whisk in the brown sugar.  Whisk and cook for 7-8 minutes or until the mixture thickens slightly.
  2. Remove from the heat and whisk in the whiskey, coffee, and salt.
  3. Portion into jars and let cool, seal and store in the fridge.vegan irish cream | pale yellow

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Mini Tiramisu Cheesecakes

Mini Tiramisu Cheesecakes | Pale YellowI was not joking about making 2014 the year of the mini cheesecakes.  Maybe it’ll be the year of mini things.  That way I can cut all recipes in half and just make a few of everything.  I don’t know what I’m going to do when I live alone and no one to share my treats with…

Mini Tiramisu Cheesecakes | Pale YellowThis weekend the roommates and I sorted and divided all of the kitchen stuff; things were a little chaotic as we spread out everything from the kitchen into different piles.  We have a lot of kitchen supplies have been royally spoiled with a giant NYC kitchen these last four years; I do not know where everything is going to go!  Despite the great quantity of kitchen supplies, I have little practical items like non-prop plates and forks.  Luckily Ruth gave me some of her extra mixing bowls!

Mini Tiramisu Cheesecakes | Pale YellowOur kitchen seems sad and empty, I already moved out my baking ingredients so there won’t be any baking for the next few weeks.  Luckily I have several recipes saved for this purpose!  I don’t want to leave my regular stranded!

Mini Tiramisu Cheesecakes | Pale YellowLet’s talk cheesecakes – second cheesecake home run.  The crust is an appropriate lady finger base with a creamy, Kahula filled cheesecake on top.  A little Kahlua in the whipped cream and a sprinkle of cocoa powder makes the perfect topping.  Decadent, but tiny, these little tiramisu cheesecakes make a perfect dessert!

Mini Tiramisu Cheesecakes | Pale YellowPrint the Recipe!

Mini Tiramisu Cheesecakes
Adapted from Brown Eyed Baker
Yield – 36

2/3 cup dried ladyfinger crumbs
4 teaspoons sugar
2 tablespoons unsalted butter, melted
pinch of salt
16 ounces (2 8-ounce boxes) cream cheese, room temperature
1/2 cup sugar
2 eggs
1 tablespoon Kahlua
1 teaspoon instant espresso powder
1/2 cup whipping cream
splash of Kahlua
dusting of cocoa powder

  1. Preheat the oven to 325 ˚F and line 36 mini cupcake tins with paper liners.
  2. Crush the ladyfingers and add 2/3 cup to 2 tablespoons of melted butter with the 4 teaspoons of sugar.  Toss with a fork until the crumbs are well moistened.
  3. Add about 1 teaspoon of crust into each paper liner and press firmly; I used a rolling pin.
  4. In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until light and fluffy.
  5. Beat in the sugar and the eggs one at a time.  Beat in the Kahlua and espresso powder.  Scrape the bowl as needed.
  6. Place 2-tablespoons of filling on each crust.  Bake for 15 minutes or until the tops are just set.  Let cool completely on a wire rack and then cool for at least two hours in the fridge.
  7. Make the whipped cream by adding it to the bowl of a stand mixer with a whisk attachment and beating until the cream reaches thick peaks.  Beat in the Kahlua.
  8. Use a piping bag with a plain tip to pipe a dollop on each cheesecake.  Dust the tops with cocoa powder.Mini Tiramisu Cheesecakes | Pale Yellow

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Sinful Chocolate Trifle

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Whenever Ruth’s birthday comes around I choose the most difficult dessert/dinner on my wish list of things to make.  One year it was  a 2-day fish taco extravaganza, another year it was my first 5-layered (leaning) cake with each layer featuring a different fruit filling, and last year was the over-the-top chocolate chip cookie dough cheesecake cake.

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}What can I say, Ruth is a good friend and totally worth it!  On the Sprinkle Bakes website this is a 7-sins layer cake.   I knew I wasn’t up for a layer cake, so my original though was layered cake in jars.  Great in theory except I only have 16-ounce jars, so this entire recipe would have made about 3 servings.  I don’t know about you, but that’s a tad much for me.

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Of course I realized the mason jars wouldn’t work while I was just starting the assembly, so I started looking around the kitchen for other ideas.  Luckily we had plastic champagne flutes and small tumblers from our New Year’s Eve party.  The flutes look elegant and cool, perfect for a fancy party.  The tumblers are still cute and way easier to eat from!

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}There are a lot of steps, but none of them are difficult.  This recipe takes a little bit of time, but it is all totally worth it.  I made the cake the night before so it was cool and ready to go for assembly.  The pastry creams MUST be made the day before so they have adequate time to chill and develop flavors.  Making the three different pastry creams is high the awesome scale.  Yes you dirty a lot of bowls, but having so many flavors in one dish is a delightful treat to eat.

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Just before you are ready to assemble it takes a few minutes to make the frosting and ganache topping.  Assemble however you want.  This would be awesome to layer in a large trifle dish for a big party or in little cups for easy grabbing.  I still think this would look amazing layered in a jar, but use 8-ounce jars!

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Here is your next, probable questions – do all these layers and flavors actually taste good?  Yes!  The chocolate cake is light and flavorful and provides a great support for all the pastry creams.  Speaking of pastry creams, they are all spectacular on their own, like you could just eat them with a spoon, no cake needed!  Each one has a distinct flavor whether dulce de leche, espresso, or dark chocolate.  Each bite can be a little different.  The milk chocolate marshmallow buttercream frosting is intensely sweet and the chocolate ganache pulls all the flavors together.

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Best of all, the dessert holds its own.  The little cups are portable and easy to take out to dinner to celebrate a birthday and can survive the craziest of cab rides home.  They last in the fridge too.  Like a week later I could still eat a leftover one and it tasted just as fresh as when I made them!  This is the dessert to make when you want to impress your friends!

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}One Year Ago – Vanilla Cake Pops

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Sinful Chocolate Trifle
Adapted from Sprinkle Bakes
Yields – 12+ servings

Devils’ Food Cake
1/2 ounces unsweetened chocolate, finely chopped
3/8 cup + 4 teaspoons cocoa powder
1/2 cup hot coffee
1 egg + 1 egg yolk
2 tablespoons heavy cream
1/2 tablespoon vanilla
1 cup + 2 tablespoons flour
3/4 cup light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, room temperature

  1. Preheat the oven to 350 ˚F and grease two cookie sheets.  Line with parchment paper and grease that too.
  2. Whisk together the chocolate, cocoa, and hot coffee in a small bowl.  Set aside.
  3. In a medium sized bowl, whisk together the eggs, cream, and vanilla.  Whisk in half the chocolate mixture and set aside as well.
  4. Add the flour, brown sugar, soda, and salt to the bowl of a stand mixer with a paddle attachment.  On low speed, mix all the ingredients.  Add the butter 1 tablespoon at a time.  Mix in the other half of the chocolate mixture for about 30 seconds and then raise the speed and mix again for 30 seconds.  Scrape the bowl as needed.
  5. Add the egg mixture in two parts, first on low speed and then increase the speed to medium for about 45 seconds.  Scrape the bowl as needed, you want the batter to be fluffy.
  6. Divide the batter in half and spread evenly on each cookie sheet.
  7. Bake for 9-10 minutes or until the cake is set but before the edges are crispy.  Allow to cool on the pan.
  8. Note – Make the the night before!

Chocolate Pastry Cream – Three ways
2.5 ounces dark chocolate + 2 tablespoons whiskey
2.5 ounces milk chocolate + 2 teaspoons espresso powder
2.5 ounces white chocolate + 3 tablespoons dulce de leche
1/4 cup cornstarch
2 cups (16 ounces) evaporated milk
2 eggs + 4 egg yolks
3/4 cup sugar
3 tablespoons unsalted butter

  1. Chop each chocolate individually and evenly and add to three separate bowls.  Set aside.
  2. In a medium bowl whisk together the cornstarch and 1/2 cup milk.  Whisk in each egg and egg yolk individually.  Set aside.
  3. In a medium saucepan whisk together the remaining 1 1/2 cups milk and the sugar over low heat until the mixture boils.  Whisk continually.
  4. Temper the eggs by adding a little of the hot milk mixture while whisking the eggs.  Once the eggs are hot, pour the eggs + milk into the saucepan and heat and whisk until the mixture thickens and boils.
  5. Run the pastry cream through a fine sieve.
  6. Divide the pastry cream between each bowl of chopped chocolate.  Stir to melt the chocolate.
  7. Add one tablespoon of butter to each bowl and again stir to melt & combine.
  8. Add the whiskey to the dark chocolate, the espresso to the milk chocolate, and the dulce de leche to the white chocolate.  Stir each mixture to combine.  Cover with plastic wrap directly on the pastry creams and refrigerate overnight.  Make the night before!

Milk Chocolate Marshmallow Buttercream
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
2 2/3 cups powdered sugar
6 ounces milk chocolate, melted and cooled
7 ounces (a small jar) marshmallow cream
1-2 tablespoons heavy cream

  1. Beat the butter in the bowl a stand mixer with a paddle attachment on high for 3 minutes. Add in the powdered sugar in three batches first on low, and then on a high speed.
  2. Beat in the melted chocolate and marshmallow cream.  Scrape the bowl as needed.
  3. Add in the cream and beat until you have reached the desired consistency.

Dark Chocolate Ganache
4 ounces bittersweet chocolate
1/2 cup heavy cream
1/4 cup light corn syrup
2 teaspoons vanilla
pinch of salt

  1. Chop the chocolate evenly and add to a heatproof bowl as you heat the cream to scalding in a small saucepan.
  2. Pour the cream over the chocolate and allow to sit for 2 minutes.  Stir to melt the chocolate.
  3. Stir in the corn syrup, vanilla, and salt.
  4. Use quickly after making before the the chocolate sauce hardens.

Assembly

  1. Break or cut the cake into small pieces.  I used rounds for the champagne flutes and broken pieces for the smaller cups.
  2. Start with a dollop of buttercream and then add a layer of cake.
  3. Add 1-2 teaspoons dark chocolate pastry cream, smooth and top with cake.
  4. Add 1-2 teaspoons milk chocolate pastry cream, smooth and top with cake.
  5. Add 1-2 teaspoons white chocolate pastry cream, smooth and top with cake.
  6. Pipe another dollop of frosting, top with cake, more frosting, and then drizzle with the dark chocolate sauce.
  7. Garnish with whatever your heart desires!

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}

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