Day 10: Pumpkin Biscoff Bundt Cake

This pin that I’m sharing today is one that I actually made all the way back in the Fall. It’s perfect for that time of year, but you really don’t need to hold a gun to my head to have me eat pumpkin or biscoff all year round.

This cake is one that my family considers passable for breakfast, but also great as a nice treat any time of the day. Just like most cakes and quick breads, this recipe is super easy and fast to whip up!

umpkin Biscoff Bundt Cake | Beautiful Disasters Blog

Can for sure see myself enjoying this one again.

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Pumpkin Biscoff Bundt Cake

1 cup unsalted butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
15 ounce can pumpkin puree
1 cup plain yogurt
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup Biscoff or cookie spread
1 teaspoon ground cinnamon

  1. Preheat oven to 350˚F and spray a bundt pan with cooking spray.
  2. Using a mixer, cream together butter and sugars. Mix in eggs, one at a time. Beat in vanilla extract. Mix in pumpkin puree and plain yogurt. Once thoroughly combined, slowly mix in flour, baking soda, and salt.
  3. Pour 1/3 of the prepared batter in the prepared bundt pan. Take another 1/3 of the batter and place into a small bowl. Mix in the Biscoff/cookie spread into the remaining 1/3 of batter. Pour the Biscoff-pumpkin batter on top of the pumpkin batter in the bundt pan. Mix in the ground cinnamon in the batter that you placed in a small bowl earlier. Once mixed in, pour this batter on top of the biscoff/cookie spread-pumpkin layer.
  4. Bake in preheated oven for 65-75 minutes or until toothpick inserted in center comes out clean. Let cool in pan for about 30 minutes, then invert onto wire rack to finish cooling. Keep covered once cooled.Enjoy!

Day 8:Funfetti Angel Food Cake

So last Sunday I stopped being a teenager. It was my 20th birthday and it was just my mom and I home to celebrate because my Dad was out in California for a business trip, my brother lives in California, and my sister was back working a couple hours south of us.

So I wanted to have a cake because it really just does not feel like a birthday without cake, but I didn’t want a super big, rich cake that the two of us could not finish. So I decided to make a nice, light angel food cake that would stay good for a few days so that we could nibble on it and it IS a fairly guilt-free treat, so it was a win-win!

Funfetti Angel Food Cake | Beautiful Disasters

I found this slightly more festive version on pinterest that just adds some sprinkles to make it more fun and birthday-appropriate. I absolutely loved this cake and can definitely see myself making this again!

Funfetti Angel Food Cake | Beautiful Disasters

 

Next time I might frost it with whipped cream if I had more people here to eat it and we were planning on finishing it within a day or two, so the cake wouldn’t get too soggy from the whipped cream soaking in.

Funfetti Angel Food Cake

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Triple Chocolate Cupcakes

Before you guys all attack me…I KNOW. I know it has been a super super long time since I last posted, but I figured it’s about time I get back at it a little bit.Triple Chocolate Cupcakes | Beautiful Disasters

If you guys don’t remember, I’m in college and am actually in my sophomore year now and loving it. School definitely keeps me busy and making new recipes and taking pictures is nearly impossible because I don’t exactly have access to a kitchen, so when I’ve gotten a chance at home I’ve tried to take advantage of it!

Triple Chocolate Cupcakes | Beautiful Disasters

This past week I’ve been relaxing at home for our Thanksgiving break. I got my wisdom teeth out Monday, which I’m happy I won’t have to do again, so I’ve been a bit lazy. I mainly helped out in the desserts department this year for Thanksgiving, which is honestly my specialty, so it’s probably best for me to remain the master of the area.

Triple Chocolate Cupcakes | Beautiful Disasters

These cupcakes are a recipe I’ve made about a million times before, they’re one of my dad’s absolute FAVORITES. He is such a chocolate fanatic, that these are not even close to too chocolately for him…as if that would ever be possible.

Triple Chocolate Cupcakes | Beautiful Disasters

This chocolate frosting is one of my favorites, it’s one of the fluffiest buttercreams I have ever tasted and has the perfect amount of chocolate in it. The chocolate mousse filling really makes the cupcake something special and makes it the amazing cupcake it is. Surprise someone you love with these chocolate bombs if you really wanna impress them!

Triple Chocolate Cupcakes | Beautiful Disasters

Triple Chocolate Cupcakes

Chocolate Cupcakes

(Makes 20-24 cupcakes)

1 cup boiling water
1/2 cup cocoa powder (I used dark cocoa powder)
1 1/3 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup plus 2 Tablespoons white sugar
2 eggs
1/2 teaspoon vanilla extract

  1. Preheat oven to 350˚ F. Line cupcake tins with liners.
  2. In a small bowl, pour boiling water over cocoa powder, and whisk until smooth. Let mixture cool. Into a separate bowl, sift together flour, baking soda, baking powder, and salt.
  3. Cream butter and sugar together with a mixer until light and fluffy. Beat in eggs. Stir in vanilla extract. Add the flour mixture. Add the cocoa mixture. Pour batter into prepared cupcake tins.
  4. Bake in preheated oven 15-18 minutes. Allow to cool in tins, then transfer to wire racks to cool completely. When thoroughly cooled, fill with chocolate mousse and frost with frosting below.

Chocolate Mousse

2 cups heavy whipping cream
2 cups chocolate chips, melted and slightly cooled

  1. Using a mixer with the whisk attachment, beat heavy whipping cream until stiff peaks form. Fold in cooled, melted chocolate with wire whisk until thoroughly incorporated. Set aside or place in fridge until ready to stuff cooled cupcakes.
  2. Once ready to stuff cooled cupcakes, fill a piping bag fitted with a plain, round tip with the chocolate mousse mixture. Place tip of piping bag into the center of cooled cupcake and squeeze filling into cupcake until full and the cupcake starts to crack around where the tip is inserted. Repeat process with remaining cupcakes.

Fluffy Chocolate Frosting

1 1/2 cups (3 sticks) unsalted butter, softened
3 cups powdered sugar
pinch of salt
2 teaspoons vanilla extract
1 1/3 cups semisweet chocolate chips, melted and slightly cooled

  1. Using a mixer, beat butter until creamy. Mix in vanilla extract. Slowly beat in powdered sugar and salt. Once thoroughly combined, beat in cooled chocolate chips and beat until light, fluffy, and completely combined.
  2. Frost cupcakes as desired. Store cupcakes in covered container in the refrigerator. It is important to not leave these cupcakes at room temperature for over 2 hours because of the high dairy content in the chocolate mousse filling.

Triple Chocolate Cupcakes | Beautiful Disasters

Top 13 Posts in 2013

Wow, 2013 is just about to come to a close. Crazy how much has happened in a year! Here’s a run-down of the 13 most popular posts I shared on the blog this past year. Thank you for all your support, every time you read my blog and I receive your comments, it really brings a smile to my face and makes me proud.

  1. Triple Threat Cookies ‘N Cream Cupcakes
  2. Double Chocolate M&M Cookies
  3. Best Tomato Soup
  4. Corner Bakery Impostor Crumb Cake
  5. Chocolate Angel Food Cupcakes
  6. Cinnamon Roll Cake
  7. The Jacques Torres NY Times Chocolate Chip Cookie
  8. Low-Fat Pumpkin Poundcake
  9. Monster Cookies
  10. Elvis Presley’s Favorite Pound Cake
  11. Coconut Macaroons
  12. Double Chocolate Brownies
  13. Coconut Blondies

Chocolate Magic Cake

Yikes, time has seriously gotten away from me. I feel like I’m almost like a stranger here!

But I’m back here to check in with my favorite little readers :)

Updates from school here at U of I… My parents visited me about a week and and a half ago for Dad’s weekend! It was so fun getting to see them.  My mom, unnecessarily, felt like she was intruding on Dad’s Weekend so she stayed in the background for a bit and hung out with my sister. My dad and I had fun at “block” in the morning with my sorority and our frat that we “block” with.

Chocolate Magic Cake | Beautiful Disasters

I’m sure, unless you went to U of I, you all don’t know what “block” is. “Block” is something all sororities and most fraternities at U of I do during football season, it’s where they get together and have a small little party before the football game, and then head off to the football game. When I say it like that it sounds weird, but I swear it’s fun!

Chocolate Magic Cake | Beautiful Disasters

So after my dad and I went to “block”, we headed off to the game. Illinois was beating Miami of Ohio pretty badly, so we left at the fourth quarter and hit the tailgates. My roommate’s family comes for every home game because they have season tickets, so they always have an awesome tailgate. We went to theirs and a couple other ones nearby, then got picked up by my mom and sister. From there we headed to dinner.

Let me tell you guys, there is nothing like a nice dinner out with your family after a month of eating college dorm food. I actually felt like I was in Heaven.

Chocolate Magic Cake | Beautiful Disasters

After dinner we took a long walk through campus where I got to show my parents my sorority and give them a small tour of the house. It’s so great to see their reactions to my sorority house compared to my brother’s 3rd world-esque fraternity house he lived in when he was in college.

Sorority houses look just the exact same way in real life as they do in movies. True story.

Chocolate Magic Cake | Beautiful Disasters

Anyways, on Sunday I got to take my dad to my sorority’s brunch before he and my mom headed back home. It was so great to see them and hug them!! My mom left me with 6 jars of her homemade black bean soup, broccoli cheddar soup, and vegetarian chili. Trust me, I protected those bad boys with my life and did not let anyone in the dorm sneak a bite!

Chocolate Magic Cake | Beautiful Disasters

 

Let’s talk about this chocolate magic cake though…this is maybe one of the coolest recipes I have ever made!! This chocolate cake is almost like a chocolate pudding, but then cake at the same time. It’s suuuuper rich and chocolatey and delicious. This baby did NOT last long!

Chocolate Magic Cake

1/2 cup (1 stick) butter

2 1/2 cups milk (I used skim)

1 cup all-purpose flour

1/2 cup cocoa powder (I used dark)

4 eggs, separated

1/8 teaspoon white vinegar

1 3/4 cups powdered sugar

1 1/2 teaspoons vanilla extract

powdered sugar for dusting

  1. Preheat the oven to 325°F. Lightly butter or grease a 8″x8″ baking dish.
  2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
  3. In a separate bowl, whisk together the flour and cocoa powder for 20 seconds. Set aside.
  4. Whip the egg whites with vinegar to stiff peaks and set aside.
  5. Beat the egg yolks and sugar until light. Beat in the melted butter and vanilla extract until evenly incorporated.
  6. Mix in the flour/cocoa into the batter until evenly incorporated. Gently whisk/beat in the milk until everything is well mixed.
  7. Fold/gently-whip in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
  8. Pour the batter into the prepared pan and bake for 50-60 minutes or until when you gently shake the cake, it is slightly jiggly but is no longer runny jiggly.
  9. Allow cake to completely cool before cutting and then dust with confectioner’s sugar. Enjoy!

Chocolate Magic Cake | Beautiful Disasters

Random Fact of the Day: In the last 4,000 years, no new animals have been domesticated.