I love Dr. Sheldon Cooper

No offense intended but not only is this factual it is hilarious!

Never My Love

Ever get a song into your head and then you HAVE to listen to it?  Here goes, relax with a glass of wine and listen to this great song! 

French Vanilla Roast Cupcakes/French Vanilla Roast Icing filled with Kahlua/Chocolate Cream Filling

My cupcakes turned out great, (see my lovely photo here) as did my Two layer cream filled Butter cake with milk chocolate icing and chocolate covered coffee beans to garnish!

Ingredients

2 1/4 cups all-purpose flour

2 cups sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup vegetable oil

1 cup strong brewed coffee, cooled

3 large eggs

1 (8-ounce) container sour cream

1 teaspoon vanilla extract

Coffee Buttercream Frosting

1/2 cup butter, softened

3 cups confectioners’ sugar

1/4 cup strong brewed coffee

Coffee Cream Filling:

1 (3-ounce) package cream cheese, softened

1/4 cup coffee-flavored liqueur

1 (8-ounce) container frozen chocolate flavored whipped topping, thawed

Coffee Cream Filling:

In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth. Slowly add the liqueur and fold in the whipped topping. Cover and chill.

Yield: 1 1/4 cups

Coffee Buttercream Frosting:

In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners’ sugar, beating until smooth, then beat in the coffee.

Yield: 2 1/2 cups

• Directions

Preheat the oven to 350 degrees F. Line muffin pans with paper liners and set aside.

In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, coffee, and eggs. Beat at medium speed with an electric mixer until smooth. Mix in the sour cream and vanilla.

Spoon the batter evenly into prepared muffin cups, filling each 2/3 full. Bake until a tester inserted in center comes out clean, for 16 to 18 minutes. Let them cool in pans on wire racks for 5 minutes. Remove from the pans and cool completely on wire racks.

Spoon Coffee Cream Filling into a squeeze bottle with a long narrow tip. Insert the tip into the top of cupcake and squeeze about 1 tablespoon of filling into center of each cupcake.

Spread the Coffee Butter cream frosting evenly over the cupcakes and garnish with chocolate covered coffee beans, if desired.

My first Gooey Butter Cake! Flawless



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Ingredients

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Directions

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  Prepare Filling
In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together. 
Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.