Lemon Poppy Seed Cakes

Wakanda (the God of Weather from Indian Summer) has been playing a lot of tricks on us lately.  The warm weather started to come through and then snow storm.  I blame it on all those people who packed their winter boots away.  Spring however,  is trying yet again to fight its way back so I thought I would help it out by welcoming it back with a nice fresh cake.  Over the last couple years I have started to really enjoy lemon cakes and breads.  I never really did as a kid but my palate has improved over the years I suppose. Lemons breads/loafs have a nice combination of freshness, tartness and sweetness all in one. They are also a great fruit alternative when you are in between major fruit seasons and have limited choices on local fresh fruit.  I found a recipe for a lemon poppy seed loaf and decided to turn it into cute little mini cakes.

(Adapted from Quinoa 365)
INGREDIENTS: 

• 1/2 cup granulated sugar
• 1/4 cup honey
• 1/2 cup butter, room temperature
• 3 large eggs
• 1/2 cup Greek plain yogurt
• 1 tsp pure vanilla extract
• 1 cup all purpose flour
• 1/2 cup quinoa flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3 tbsp poppy seeds
• 2 tbsp lemon zest

Glaze

• 1/2 cup lemon juice
• 2 tbsp granulated sugar

INSTRUCTIONS:

1) Preheat the oven to 350F.   Spray the mini cheesecake pan tray with cooking spray or lightly grease with butter. 

2) Cream butter and sugar in your stand mixer bowl or in a large bowl using a hand mixer until smooth.  Add the eggs, yogurt and vanilla.  Beat until combined and creamy

3) In a separate bowl combine all dry ingredients and the lemon zest.  Mix together

4) Add the dry mixture to the wet mixture and beat on low speed until incorporated about 1-2 min. Using a 1/3 cup scoop pour each into the mini tins.   

5) Bake for 25-30 min or until a toothpick comes out clean.   Let cool in pan about 5 minutes and then cool on a wire rack. 

6) Combine the lemon juice and sugar in a small ramekin, mix to dissolve sugar and warm in microwave about  30 secs.  Poke holes in the top of the cakes and using a pastry brush, brush the glaze over top the cakes.   Store in an air tight container. 

Moist and delicious.  The perfect way to welcome in the sun.  We are ready for you spring!


MEG's RATING : D-EEE-LICIOUS!

I scream, Brad screams...we love LOVE our ice cream.

Can you believe I have had my ice cream maker for 10 months now and I have not yet used it.  How sad is that?  All this time we have been going out to get our ice cream, well that craziness is over.  Last year our friend Chris told us about this new slab ice cream addition that was added to one of the local Tim Horton's.  Knowing our love for ice cream he said we had to go try this immediately.   This wonderful addition to our lives was Cold Stone Creamery.  I know if you are reading this from the US, Cold Stone is probably not that new to you but it has only started to pop up with in the last year in Canada.  We truly thank you for this. We are huge fans.  I am not sure if it is the endless combinations of toppings and ice cream or the way the everything gets blended together on the ice cold slab to create a flavour masterpiece in a bowl, whatever it is, It's good.  So good we have no problems going in the bitter cold winter.   Every time we go Brad gets the same thing, literally every time. Mud Pie Mojo - Coffee ice cream, roasted almonds, crushed oreo, peanut butter and fudge sauce.   Your mouth is watering right now, isn't it?    I figured it was time to try and make my own version of this delectable dessert.

Coffee Ice Cream

(tweaked from Bakedbree.com recipe)

INGREDIENTS:

• 1/2 cup sugar
• 2 tbsp cornstarch
• 1 tbsp instant coffee
• 1 tbsp espresso powder
• 1/4 tsp salt
• 1 cup skim milk
• 2 cups heavy cream
• 1 egg yolk
• 1 tsp vanilla bean paste or vanilla extract
• 1 cup skor bits
• 1 cup dark chocolate chips

INSTRUCTIONS:

1) Add egg yolk and vanilla paste in a medium bowl and whisk together.   Set aside  

2) Combine sugar, cornstarch, coffee, espresso and salt in a sauce pan and whisk together.

3) Slowly stir in milk and cream, heat over medium-high heat whisking constantly until milk begins to boil and the liquid begins to thicken.

4) Temper in the hot liquid into the egg yolk, by pouring a small amount into the egg yolk, whisk as you pour to combine and prevent the egg yolk from cooking.    Once combined add in the rest of the mixture, whisking all together.  

5) Cover the mixture with saran wrap, directly on the liquid to prevent a film from forming.  Let the mixture chill for several hours

6) Follow your ice cream maker instructions for final freezing, adding the skor bits and dark chocolate chips at the end of this stage depending on your instructions. 

7) Once it has completed its cycle in your machine, transfer it to a container for storage in the freezer.   The ice cream is best frozen for a few more hours. 

This ice cream was incredible! It was impossible to not sneak some spoon licks while I was trying to take some photos.  Perfect coffee flavour, smooth, creamy and just all around wonderful.   The chocolate chips and skor bits added the perfect amount of crunch and sweetness.   If I didn't know better I would have thought I was at Cold Stone.  Brad made his own "mud pie mojo", mixing the ice cream with some peanut butter, almonds and cookies and cream Hershey's kisses (the closest we had to oreos).  He was thrilled.  It was also nice to have a natural ice cream.  I knew every thing that went into this, nothing artificial, no preservatives.  I feel a new addiction for making my own ice cream developing and just in time for spring and summer.  I am so excited and so is Brad.

MEG's RATING - D-EEEEE-LICIOUS!

Pumpkin Cornmeal Oat Loaf

I can't seem to go long with out craving some sort of pumpkin dessert. There is something so comforting and warming about anything pumpkin (except pumpkin pie which I oddly don't like.)  Pumpkins are also very good for you, high in beta  and alpha carotene,  which help keep your immune system healthy by acting as an anti-inflammatory.   Pumpkins are high in fiber and rich in potassium as well as Vitamin C, E and Iron.  Now of course when I incorporate butter and sugar along with it I lose some of these nutritional benefits but I feel I am being nutrition neutral and not subtractive.  Using pumpkin in desserts is also a good  way to use up the left over pumpkin that has been sitting in my refrigerator.  One of my favorite things to make with the pumpkin is a quick loaf, add in some dried fruit and nuts for crunch and you have your self a wonderful snack.   I recently came across a recipe for a pumpkin and cornmeal cake that looked quite interesting, tweaked a few things and viola.

INGREDIENTS:

• 1 cup (8 oz) unsalted butter, softened
• 3/4 cup brown sugar
• 1 large egg
• 2 large eggs, whites & yolks separated
• 1 cup (8 oz) pumpkin, canned
• 1 tsp pure vanilla extract
• 1 cup AP flour
• 1/2 cup rolled oats
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup fine ground yellow cornmeal (not coarse)
• 1/2 cup chopped walnuts
• 1/2 cup dried cherries

INSTRUCTIONS:

1) Preheat oven to 350F.  Spray  9inch loaf pan with cooking spray or brush with butter.   With your stand or hand mixer beat butter and sugar until well creamed.  Add the eggs and egg yolks, one at a time, beating well.  Scrape down the sides if needed to incorporate.    Beat in the pumpkin and vanilla.   

2) In a medium bowl whisk together the flour, oats, cornmeal, baking powder and salt.   Add the dry ingredients into the wet mixture in three parts, mix using a wooden spoon or spatula.   Do not over mix. 

3) In a small bowl, whisk or whip the remaining egg whites until soft peaks form.   Gently fold in the whites into the pumpkin mixture, along with the cherries and walnuts until just combined. 

4) Scrape into the prepared pan, bake until a toothpick comes out clean and the cake pulls away from the sides, about 40-45min.   Let cool in pan for 5-10 minutes and then place cake on wire rack to cool.  

I was expecting this to rise more than it did but I rather enjoyed this. Although a bit denser than I prefer, it was the perfect amount of pumpkin. The loaf was moist, with lots of varying textures from the walnuts and cherries, with the cornmeal giving the loaf a cornbread like feeling.  The original recipe used orange zest and no cinnamon but I think the cinnamon really brought out a lot of flavour especially with the walnuts.   Pumpkin and cinnamon are just a natural pair.   I would make this again but maybe I will look to add a healthier spin next time around so I can actually reap the goodness of the  pumpkin.

MEG's RATING : D-EEE-LICIOUS

No bake, No problem!

This is the second time I am writing this post as I somehow lost everything I had written before.  It was sad, so this post is a bit late.  It was another busy week, I had month end at work and then after a long hiatus (which now after getting back into it, I don’t know why I stopped)  I got myself back into hot yoga.  It is just so relaxing and peaceful.   I also decided to go out for dinner on the night I guarantee myself to bake, so I needed something quick.   Last summer I had baked my friend Jeff some mini cheesecakes for his birthday, he has been bugging me ever since to make them again.  In a small attempt to ease the pressure and appease his craving I thought I would put together a no-bake cheesecake.   I figured this had to be a win-win situation.   I have also put out a lot of chocolate related desserts lately and wanted to go with more fruit focus this time around.   I am a big fan of strawberry cream cheese and since it holds the same consistency as regular cream cheese I figured there is no good reason why I should not be able to bake with it.

NO BAKE STRAWBERRY CHEESECAKE

INGREDIENTS:

Crust

• 9 large graham cracker squares (about 1 ¼ cup crumbs)
• 1/4 cup all bran
• 1/4 cup brown sugar
• 1/3 cup butter, melted.

Cheesecake

• 8 oz strawberry light cream cheese
• 1/4 cup brown sugar
• 1 tsp pure vanilla extract
• 1 cup heavy cream
• 8-9 medium strawberries, sliced
• 2 oz each of semi-sweet and white chocolate chips  ( I couldn't resist at least a little bit of chocolate)

                                                                               INSTRUCTIONS:

    
     1) Preheat oven to 325F. (I baked my crust even though most no bakes say you don’t have to)  In a food processor, blend together the graham crackers and brown sugar.  You can add the all-bran here as well, I just happen to do it as an afterthought in my mini processor.   In another bowl mix together with a wooden spoor or spatula the crumbs and butter until the crumbs are moistened.   Press down into a 9 inch tart pan, pressing up the sides to form an edge.    Bake for 12-15 minutes, until lightly browned.  Let cool.

      2) Melt both chocolates in a double boiler, stirring as it melts to become smooth.  Remove from heat and let cool slightly.    Drizzle on top of the cooled crust.   Then place the sliced strawberries on top of the chocolate in a nice flat layer.

       3) Beat the cream cheese and sugar in a medium bowl (or your mixer bowl) until smooth.   In another medium bowl using beaters (or my preference the Braun whisk attachment), whisk to just beyond soft peaks.   Fold the whipped cream into the cream cheese mixture with the vanilla until combined

      4) Spread the combined mixture onto the crust with an offset spatula until flat and smooth.   Let rest covered with saran or in an air tight container for 3 hours or overnight.

      5) Garnish with any leftover sliced strawberries before serving. 

This is a great quick dessert.  I don’t often do a lot of no bake cheesecakes but I enjoyed this one.  It was light and fluffy, with the feeling of less dessert guilt.   Using the strawberry cream cheese was a nice change to most cheesecakes I have tried and the small layer of chocolate and strawberries in between was subtle but sweet.  I baked my crust as I wanted it to hold together better than a no bake might and although it didn’t hold together as much as I wanted it should be an easy fix for the next time around. Simply a bit more butter or a little less crumb.   This is a good go to recipe when you are in a pinch for time and looking for something lighter than traditional cheesecake that still delivers the same great flavour.

MEG's RATING: D-EEE-LICIOUS
(A bit more tweaks to make)

PRODUCT REVIEW :   Braun Hand Blender - Processor Attachment
A couple weeks back I raved about my Braun whisk attachment and briefly mentioned that you need to make sure you get all 3 attachments when buying the hand blender.   The mini processor is the third attachment.   Again I cannot even tell you how many times I have used this.  It can be used to process so many different items - crumbs, nuts, pesto, fruit purees, carrots for cake,  it is incredible!  Now understand this is no Vita-mix blender and its processing capabilities are only so powerful, however in a pinch or for quick small  processing needs, this is your tool.  It's compact and easy to clean.   It also comes with a lid allowing you to blend and then store or refrigerate for  use at a later time.  Keep your large food processor clean, your mini Braun processor is here to save the day.

St. Paddy's Day Cookies

I tend to do most of my baking on Thursday nights or the weekend but I couldn't resist baking something for St. Paddy's day. I was hoping to making a chocolate stout cake but the can of beer I thought I had was no longer there.   I happened to remember I had a half batch of sugar cookie dough in my freezer from a couple months ago and  I had also recently bought a shamrock cookie cutter.    I decided to make some simple sugar cookies with a green icing.    Quick and cute.

INGREDIENTS:

• Your favorite sugar cookie dough

Icing

• 1 1/2 cups confectioners sugar
• 2 tsp milk
• 2 tsp corn syrup
• 1/2 tsp vanilla extract
• Colour paste/gel

INSTRUCTIONS:

1) In a small bowl mix together sugar, milk and syrup until smooth.  Add extract and food colour to your desired intensity. 

2) Place icing into a piping bag with your desired tip and pipe onto cookie in any style you like. 

MEG's RATING : D-EEEE-LICIOUS!

Layer it on me

My co-workers have definitely been benefiting from my love to bake, blog and photograph.   I think I almost get some tears when I don't show up with anything Friday mornings.   When it's someones birthday I like to bring in a dessert based on their request or at least something close to it.   This person's request was something with mars/twix, apparently my cookies a few weeks back made a lasting impression.   I wanted to the dessert to resemble a cake since it was a birthday and the brownie-cookie layer cake was born.   Layer 1 - brownie, Layer 2 - chopped mars/twix, Layer 3 - Skor blondie.   This is not a dieters dessert.   It is chocolate heaven.

INGREDIENTS:

Brownie Base (Adapted from Chef at Home)

• 6 oz dark chocolate
• 3/4 cup (6 oz) butter
• 1 cup AP flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 3 eggs
• 1 1/2 cups brown sugar
• 1 tsp pure vanilla extract
• 1 cup white chocolate/semi-sweet chocolate chips

Middle Layer

• 2 cups chopped twix/mars or any chocolate bar you like

Blondie Layer (Adapted from William Sonoma Baking)

• 1 1/4 cups AP flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (6 oz) Butter
• 1 cup (7 oz) light brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1/2 cup skor bits

INSTRUCTIONS:

Brownie Base

1) Preheat oven to 350F.  Melt the butter and chocolate in a double boiler.  As it begins to melt, whisk until smooth, let cool.    Whisk together flour, cocoa, baking powder and salt.   

2) Combine the chocolate mixture, eggs, sugar and vanilla and whisk together.  Fold in the flour mixture, when half incorporated at the chocolate chips

3) Pour batter into a 10 inch round spring-form pan, lined with parchment and sprayed.  Bake for 25 minutes. 

4) Add the chopped twix/mars at the 18 minute mark of baking

Blondie Base

5) While the brownie is baking make the base. In a small bowl combine the first 4 ingredients.   In a large bowl or mixer bowl, beat together the butter and sugar until creamy.  Add eggs and vanilla and beat until combined.   Add the dry ingredients and skor bits and mix on low until blended.

6) After you have added the chopped bars at the blondie base on top and lightly spread over the bars.   Bake another 25 minutes.
7) I had left over icing from the chocolate cupcakes so I piped some stars on top of the center of the cake.

What actually happened...
I added the chopped twix/mars after only 10 minutes of baking. This was too early.  The brownie wasn't nearly set so when I added the chopped bars and the blondie layer in sunk a little and then it took forever to cook. The blondie top started to get very brown so I had to cover the pan for the last 20 minutes of baking (which took 20 min longer than it should have) so that it wouldn't burn and the middle would set.  I still removed the pan before it was completely set, this however was a bonus, as it cooled the brownie base became fudgy and thick.

Despite the long baking time this turned out very well.   I mean it was a brownie, chocolate bar and cookie baked together to make a layered cake.  This isn't the type of cake you could have a big piece of,  it was very rich and sweet.  If I let the brownie bake longer it would have been a lighter and fluffier and not so intense.   The top edges were crunchy with the inside soft and chewy.   This dessert was just layered with greatness.  The birthday boy took two pieces.


MEG's RATING : D-EEEE-LICIOUS!

ALL GONE!

One Bowl, Two Bites.... Okay Maybe Three.

My sister is quite smart,  and let me tell you why.  It is practically impossible for me to say no when it comes to my niece.   She is just so wonderfully adorable and if I can do something for her I will.   So when my sister asks me to make some cupcakes for her daycare,  I do.  Yes, that's right,  daycare. She is only 2 and really has no idea that the cupcakes came from me but its makes me happy and also gives me something to blog about.   Who's the best Aunt ever, ME! haha!

The only tricky thing  was I happened to be a bit pressed for time this week so I need a quick cupcake recipe.   The kind of recipe where I can throw it all in a bowl, put on the mixer and be done. Quick baking and quick clean up.  These are my one bowl chocolate cupcakes.

INGREDIENTS:

• 1 1/4 cup unbleached all purpose flour
• 2/3 cup of cocoa
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp of salt
• 1 cup granulated sugar
• 1 packet of hot chocolate
• 1 tbsp skim milk powder
• 3 tbsp oil
• 2 large eggs
• 1 tsp pure vanilla extract
• 3/4 cup sour cream
• 3/4 cup warm water

Icing

• Use your favorite chocolate icing or See January's "Rolling Rolling Rolling Part 2" for Icing. Exclude the Peanut Butter if you want pure chocolate icing. 
• Sprinkles

INSTRUCTIONS:

1) Preheat the oven to 350F. Line a muffin pan with about 20 paper liners. 

2) Combine the dry ingredients in a bowl and whisk together.   Add the wet ingredients and beat until combined.  Scrap down the sides and fold the batter into it self a few times.

Dry ingredients in first

What a beautiful mess.

3)  Add about two tablespoons of batter to each paper cup (about 2-3 full).  Bake 18 minutes or until a tooth pick comes out clean. 

4) Let pan cool with cupcakes inside for 5 minutes then remove from pan and place on wire rack to cool completely before icing.   Cupcakes can be stored overnight or frozen in a container for 1 month.
5) Add the icing to a piping bag with star tip and cover the top with multiple stars.  Add your choice of sprinkles for the kids.


These cupcakes were a cinch to put together.  There are great if you are low on time but want some rich chocolate flavour.  Or low on time and realize that the 3 year olds who are eating the cupcakes will probably spend more time licking off the icing than eating the cupcake.   My sister gave me the thumbs up on the taste test to make sure it was safe for the kids of course.  *wink,wink*   I love this icing pattern on cupcakes for some reason.  It's unique and funky and has small little pockets perfect for holding sprinkles, shavings or chocolate chunks. 

MEG's RATING's : D-EEEE-LICIOUS!

I am whoopie for Nutella.

When I did my post last week on peanut butter sandwich cookies I was a bit shocked to find out that Nutella is not recognized as a word.   How sad.  Now I realize Nutella is just the name brand and if I were to write hazelnut spread the spell checker would have no problem understanding that, but who actually says hazelnut spread.  No one, its Nutella!  I took this as a sign that I need to blog more with it so it will get more hits and be recognized.   Nutella even has its own day, any food blogger knows that Feb 5^th is World Nutella Day.   Since I was in the middle of a cake order and packing for my trip that week I wasn’t able to create something.   The funny thing is when I was on vacation in Roatan with my husband and some friends, we were at breakfast one day and our friend Sebastian shows up with his own jar of Nutella, smuggled in his suitcase.   What a lifesaver, those buffet waffles tasted so much better with Nutella and bananas sandwiched between them.   This gave me an idea! We were having a post vacation picture exchange on Friday night so I thought it would be nice to re-create some of those flavours.  I decided on Banana Whoopie Pies with Nutella cream cheese icing. 


(Pies adjusted from Martha Stewart)
INGREDIENTS:

• 2 cups AP flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2 medium mashed ripe banana
• 1/4 cup sour cream
• 1/4 cup greek yogurt
• 8 tablespoons unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1/2 tsp pure vanilla extract

Nutella Cream Cheese filling:

• 8 oz cream cheese
• 2 tbsp butter
• 1/2 cup Nutella
• 2 cups icing sugar
• 1/2 tsp pure vanilla extract

INSTRUCTIONS:

1) Preheat oven to 350F.  Prepare some baking sheets with parchment or silpat.  In a medium bowl whisk together the first 5 dry ingredients.  Beat the butter and sugars in a bowl until smooth and well blended. Add the egg and vanilla and mix until incorporated. 

2) Mix together the bananas, sour cream and yogurt.  Add the dry ingredients to the butter/sugar mixture alternating with the banana mixture, ending with the flour.  Mix until just combined.

3) Add the batter into a piping bag fitted with a round tip or no top.   Pipe small mounds about 1 1/4 inch wide.  (These will spread)

4) Bake for about 12-15 minutes, until edges begin to brown.  Let cool on wire rack.  

5) Make the filling: Beat cream cheese and butter.  Add icing sugar and vanilla and beat until smooth and creamy. Add Nutella until combined  Adjust icing sugar amount to your desired stiffness and sweetness.
6) Put the filling into a small piping bag and pipe in a circle on one side of the cake.  Add another cake on top and gently press together.

After a couple tastes of the filling I wish I had added more Nutella to the icing so for a couple pies I spread some Nutella directly on to the cake and then added the filling.  That was a good decision, super rich and nutty.   Overall the best part about these was the icing.   Although I liked the banana cake, it wasn't great.   It may be that I have quite a love for banana bread and the texture and flavour of these cakes was just too different.   I also found the outside was just a bit too moist and could get sticky.    In summary: inside,  good but could have used more Nutella, outside, need to be tweak a banana bread recipe to be in mini cake form.    I will also make them smaller, the batter spread more than expected and they became 3 inch cakes instead of around 2.  (The 1 1/4 I state above should give you a smaller pie)    I also made one Whoopie Pie with out the Nutella for my nut allergic friend.

MEG's RATING : D-EEE-LICIOUS!

Red Velvet Cupcakes

I could hold out no longer, I had to have cream cheese icing.  Cream cheese icing for me is Donuts to Homer.  Short from just making a bowl of icing to eat, which don't get me wrong I could do;  I needed to determine a vehicle for the icing.   Pumpkin cupcakes or cookies are generally my first choice but in the absence of any pumpkin in my cupboard, I defaulted to an easier option--Red Velvet cupcakes. Red Velvet cupcakes are popping up all over these days.  They are light, easy and interesting. They are not vanilla but not quite chocolate, as the cocoa in the recipe is generally quite small.   The cake gets its red colour not from the cocoa but  from food paste or colouring.  Hmmm, maybe I will try a blue velvet cupcake sometime.  Stay tuned.

Red Velvet Cupcakes

(Adapted from Martha Stewart)

INGREDIENTS:

• 1 1/4 cup cake flour, sifted
• 1 tbsp cocoa powder
• 1 tsp salt
• 1 tsp espresso powder
• 3/4 cup sugar
• 3/4 cup vegetable oil
• 1 egg, room tenp
• 1/4 tsp red gel food colour
• 1/2 tsp pure vanilla extract
• 1/2 cup sour cream
• 3/4 tsp baking soda
• 1 tsp white vinegar

Cream Cheese Icing

• 8 oz cream cheese
• 2 tbsp butter
• 1 1/2 cups icing sugar, sifted
• 1/2 tsp pure vanilla extract
• chocolate shavings, if desired.

INSTRUCTIONS:

1) Preheat oven to 350F.  Line mini (24) or regular (12) muffin pan with liners.   

2) Whisk together flour, cocoa, espresso and salt.  Using a mixer (stand or electric), beat together sugar and oil on high until combined.  Add egg, red gel and vanilla until incorporated.

3) Add the flour mixture and sour cream, alternating between the two, whisk after each addition.  (Starting and ending with flour)

4) Mix together the baking soda and vinegar in a small bowl,  this will foam.  Add to batch and beat on medium for 10 seconds.

5) Divide the batter evenly amoung the lined cups, filling three quarters full.   Bake, rotating pans halfway through, until a toothpick comes out clean, about 15 minutes.   Transfer to a rack to cool.   Cupcakes can be stored overnight at room temperature or frozen up to 2 months in airtight containers.

Cream cheese icing:

1) Beat cream cheese and butter.  Add icing sugar and vanilla and beat until smooth and creamy.  Adjust icing sugar amount to your desired stiffness and sweetness. 

2) Spread on the icing with an offset spatula or place the icing in a piping bag with your desired tip and swirl on to cupcake and sprinkle on chocolate shavings.

I added the espresso to add a bit of a kick to the recipe but it wasn't quite enough and didn't make the impact I wanted it to.  I also thought it would be fun to put the cupcakes in little candy cups but getting them out was trickier than anticipated and I ended up cutting little slits into the sides so people could get them out.   I did rather enjoy the recipe though, it was light, with a nice tanginess that went perfect with the cream cheese icing.  It was a great vehicle for my craving. 

MEG's RATING : D-EEE-LICIOUS!