Tagged with 'recipe'

Recipe: Giant Double Chocolate Dark Raspberry Truffle Cookies

We all know that Sweet Shoppe Melting Wafers are perfect for dipping, drizzling, & coating, but did you know they can also replace chocolate chips or chunks in your favorite baked goods?

 

Brittany from Sugar Cove Sweets took things up a notch with these Giant Double Chocolate Dark Raspberry Truffle Cookies, featuring our Sweet Shoppe Dark Raspberry Truffle Flavored Melting Wafers for a rich, fruity twist on a classic chocolate cookie. 

 

These cookies are thick, fudgy, & packed with chocolatey goodness with bits of melty Dark Raspberry Truffle Wafers in every bite. Whether you're a home baker or a professional baker, this recipe is a must try!

 

Giant Double Chocolate Dark Raspberry Truffle Cookies

 

Ingredients:

 

 Instructions:

  1. Preheat your oven to 400°F.
  2. Chop 1 cup of Sweet Shoppe Dark Raspberry Truffle Flavored Melting Wafers & set aside.
  3.  In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda, & salt.
  4. In a stand mixer fitted with a paddle attachment, mix butter on high for 1 minute. Scrape sides, then mix again for 30 seconds.
  5. Add brown sugar & granulated sugar to the butter & mix on medium until fluffy.
  6.  Add vanilla extract, egg, & egg yolk. Mix until just combined (don’t overmix!).
  7.  Gradually add the flour mixture on low speed until fully incorporated.
  8. Fold in 1 cup chopped Dark Raspberry Truffle Melting Wafers.
  9. Roll cookie dough into balls & dip the tops in additional chopped wafers before placing them on a baking sheet.
  10. Bake on the middle rack for 10-12 minutes, depending on cookie size.
  11. Let cookies sit for 10-15 minutes after baking before transferring to a cooling rack.

Why Use Sweet Shoppe Melting Wafers Instead of Chocolate Chips?

Unlike traditional chocolate chips, our flavored melting wafers bring extra depth to your baked goods! These Sweet Shoppe Dark Raspberry Truffle Flavored Melting Wafers add a luxurious berry-infused dark chocolate flavor, creating a gourmet cookie experience without the hassle!

Whether in cookies, brownies, or even muffins, these wafers melt beautifully & deliver consistent, bold flavors in every bite!

Try this decadent double chocolate cookie recipe & let us know how it turns out! Share your photos & baking experiences in our Stover’s Confection Connection Facebook group—we can’t wait to see your delicious creations!

 

Brownies with Midnight Mint Chocolate Flavored Frosting

 

Elevate your brownie game by topping them with a creamy, mint-chocolatey frosting! Made with our Sweet Shoppe Midnight Mint Melting Wafers, this frosting blends the deep richness of cocoa flavor with a refreshing hint of mint, creating a flavor combination that is irresistible. 

Ingredients:

Directions:

  1. Combine the melted butter & cocoa powder in a medium-sized bowl using a hand mixer until well blended.
  2. Gradually add the powdered sugar & salt, mixing with the hand mixer on low. Add tablespoons of milk or heavy cream in between to achieve a smooth consistency.
  3. Once the mixture is smooth, add the melted Sweet Shoppe Midnight Mint Melting Wafers.
  4. Mix on medium to medium-high speed until the frosting is fully combined & velvety.
  5. Spread the frosting generously over cooled brownies. For an extra touch, sprinkle crushed mint Oreos on top. Enjoy!

So, what are you waiting for? Grab your ingredients & followalong with  this video to start baking your way to Midnight Mint Chocolate Flavored Brownies!  Don’t forget to share your creations with us on social media – we’d love to see how you’re enjoying these delicious brownies! .

Pumpkin Spice Buttercream Recipe: Perfect for Fall Treats!

As the crisp autumn breeze rolls in, nothing feels more comforting than the cozy flavors of fall. Pumpkin spice, the quintessential seasonal flavor, now has a new home in our Sweet Shoppe Flavored Melting Wafer collection. Perfect for all your fall-inspired baked goods, these melting wafers will elevate your seasonal baking with their rich, aromatic pumpkin spice notes. Whether you’re looking to make delicious pumpkin spice truffles, dip apple slices for a tasty snack, or create intricate molded treats, these melting wafers are your new go-to ingredient for all your fall baking needs.

                                                                 


Take your autumn treats to the next level with this creamy, dreamy Pumpkin Spice Buttercream recipe. It’s perfect for frosting cupcakes, cakes, or adding a delightful layer to cookies. 


Here’s how to make it:


Pumpkin Spice Buttercream Recipe

Ingredients:

 • 6 ounces (170g) Sweet Shoppe Pumpkin Spice Flavored Melting Wafers

 • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

 • 2 cups (240g) confectioners sugar

 • 1 teaspoon pure vanilla extract

 • 1/8 teaspoon salt

Instructions:

  1. Melt the Wafers: In a microwave-safe bowl, melt the Sweet Shoppe Pumpkin Spice Melting Wafers. Heat in 30-second increments, stirring after each session. Once nearly melted, reduce the time to 20-second intervals until completely smooth. Let the melted wafers cool to room temperature.
  2. Cream the Butter: In a medium bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for about 1 minute until creamy.
  3. Combine Ingredients: Switch the mixer to low speed & gradually add the confectioners’ sugar. Mix until fully combined. Stir the cooled Pumpkin Spice Melting Wafers until smooth, then add them to the butter & sugar mixture. Beat on medium speed for 2 minutes until well combined.
  4. Add Final Touches: Add the vanilla extract & salt, & beat for an additional minute. Taste the frosting. If it’s too thick, add 1 more tablespoon of heavy cream or milk. Adjust salt to taste if needed.
  5. This recipe will make enough frosting to cover 12 cupcakes, a 2-layer 8-inch cake, or a thin layer on a 9x13-inch quarter sheet cake. For a 2-layer cake, you can increase the recipe by 1.5 times.


Check out our youtube video HERE for the full recipe!


Get Creative with Your Fall Treats

From cupcakes to cookies, to cakes & candies, our Pumpkin Spice Melting Wafers will infuse all your treats with the delightful essence of autumn. Easy to melt, smooth to work with, & rich in flavor, they’re the perfect addition to your fall baking pantry. 

 

So what are you waiting for? Stock up on our Sweet Shoppe Pumpkin Spice Melting Wafers & start creating some unforgettable fall memories with your sweet treats! Don’t forget to share your Pumpkin Spice Treats with us in our facebook group: Stover’s Confection Connection.

RECIPE: Chocolate Cupcakes with Salted Caramel Ganache

 

Indulge in the ultimate chocolate & caramel lover's dream with this decadent Chocolate Cupcake recipe topped with a luscious Salted Caramel Ganache! We’ll be making the ganache from scratch using our our *NEW* Sweet Shoppe Salted Caramel Melting Wafers!

Moist chocolate cake topped with a decadent salted caramel ganache to create a dessert that's sure to impress! 

Let's dive into the recipe & create this chocolate masterpiece!

Ingredients:

For the Chocolate Cupcakes:

For the Salted Caramel Ganache:

Instructions:

For the Chocolate Cupcakes:

  1. Preheat your oven to 350°F (175°C). Prepare a cupcake pan with liners.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, & salt.
  3. Add the eggs, milk, vegetable oil, & vanilla extract to the dry ingredients. Mix until well combined.
  4. Gradually add the hot water to the batter, stirring until smooth. The batter will be thin, but that's okay.
  5. Divide the batter evenly between the prepared cupcake liners, filling them halfway.
  6. Bake in the preheated oven for18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the pans from the oven & let the cupcakes cool completely.

For the Salted Caramel Ganache:

  1. In a heatproof bowl, combine the Sweet Shoppe Salted Caramel Melting Wafers & heavy cream.
  2. Microwave the mixture in 30-second intervals, stirring between each interval, until the wafers are completely melted & the ganache is smooth. About 2 or 3 total intervals.
  3. Let the ganache cool for a few minutes to thicken slightly.
  4. Take ½ of the ganache & transfer it to a glass bowl & refrigerate for 10 minutes to make a thicker consistency for the filling. 

Decorate:

  1. Once the cupcakes have cooled, it's time to decorate them!
  2. Grab your thicker caramel ganache & using a piping bag, top each cupake with firm caramel ganache as if it were frosting.
  3. With your thinner ganache, pour it in a squeeze bottle or use a spoon, create drops or drizzle on the top edge of your piped cupcakes.
  4. If desired, sprinkle sea salt flakes or our eleven o’one Salted Caramel Flakes over the caramel ganache for an extra burst of flavor.
  5. Unwrap your Salted Caramel Chocolate Cupcakes, & enjoy every rich & decadent bite!

Perfect for special occasions or simply satisfying your chocolate cravings, these cupcakes  are sure to be showstoppers!

Lemon Blueberry Easter Muffins

Easter is coming early this year! Mark your calendars for this Sundary, March 31st. 

What better way to celebrate than with a batch of Lemon Blueberry Easter Cupcakes? These sweet treats are the epitome of Spring baking bursting fresh flavors!

Gather your ingredients, preheat your oven, & let's get baking!

 

Ingredients:

For the Cupcakes:

Filling:

Frosting:

Instructions:

  1. Preheat your oven to 350°F  & line a muffin tin with muffin liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, & salt. Set aside.
  3. In a large bowl, cream together the softened butter & granulated sugar until light & fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract & lemon zest.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin & end with the dry ingredients, mixing just until combined.
  5. Fill each muffin liner about two-thirds full with the muffin batter.
  6. If using homemade filling: Spoon a small amount of the blueberry compote onto the center of each cupcake, gently pressing it into the batter. If using Henry & Henry Blueberry Redipak, skip this step.
  7. Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. While the cupcakes cool, prepare the lemon cream cheese frosting. In a large bowl, whip the Brill Cream Cheese Icing & combine lemon juice, lemon zest, & vanilla extract. Beat mixture until creamy & well combined.
  9. If using Henry & Henry Blueberry filling: Once the cupcakes are completely cooled, cut a small hole on the top of the cupcakes and pipe or spoon a little of the Henry & henry Blueberry filling and replace the piece you cut out on top.
  10. Continue by frosting your easter cupcakes with the lemon cream cheese frosting. 

PRO TIP: You can get creative with your decorating, adding a sprinkle of lemon zest or a few fresh blueberries on top.
Want to make these complete from scratch? Make your own Blueberry Filling & Lemon Cream Cheese Frosting!

For the Blueberry Compote:

  • 1 cup fresh blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

In a small saucepan, combine the blueberries, sugar, & lemon juice for the compote. Cook over medium heat until the blueberries burst & the mixture thickens slightly. Remove from heat & let cool.

For the Lemon Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar