Chocolate Coffee Cupcakes

Chocolate Coffee Cupcakes | My Southern Sweet Tooth

When life gives you lemons, you trade them for coffee. Afterwards, scroll down to the bottom of this post and make my chocolate coffee cupcakes. It should be a basic rule of thumb in our everyday lives, in my opinion. Why not incorporate everyone’s favorite morning drink with everyone’s favorite sweet treat? These cupcakes are basically a match made in heaven.

Mother’s day is coming up, which gave me the perfect opportunity to try and create the perfect dessert that all moms are sure to love! They’re infused with a freshly-brewed coffee flavor, filled with melted chocolate and topped with a generous amount of chocolate-coffee buttercream frosting. I even made it a little bit better by incorporating one of my all-time favorite ingredients ever… coconut oil. What’s not to love? Be sure to treat your moms this weekend with a nice brunch, lots of flowers, and these delicious chocolate coffee cupcakes!

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Nutty Carrot Cake Bread

Easter is in four days, and I’ve been going through Pinterest like crazy, and experimenting recipes high and low for Easter themed recipes. Every year, we make a hearty and semi-fancy Easter Sunday brunch, and this year I’ve been slacking a little bit on the whole meal-planning aspect of things. Now, I’m sitting in history class, and instead of doing my classwork, I’m putting together a mini-menu for this weekend. I know, I set my priorities pretty straight ;)

Also, I have a video tutorial at the bottom of this post! It’s not the best quality (I shot it with one of my dad’s very old video cameras) and I’m not going to include on in every post, but I thought it would be fun to change it up a bit. I want to do more food videos, but they take so long!

Anyways, since the spring season is in full swing, I’ve noticed that so many people are using carrot in their recipes! As I’m scrolling through Instagram in the morning, I see carrot muffins, cake, even carrot cake themed oatmeal. It was impossible not to make something carrot-themed. So, my carrot cake bread was born! I hope y’all enjoy.

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Strawberries N’ Cream Cake

Happy Saturday, y’all! In honor of Valentines day coming up, I made I made this gorgeous strawberry cake for a small get together I had about a week ago. I’m completely obsessed with how cute it turned out! And the best part was that I used a cake mix and a whipping-cream frosting instead of traditional buttercream, which made it so easy to put together. View Full Post “Strawberries N’ Cream Cake”

Lemon ”Pie” Sheet Cake

Last Saturday, my dad had a bunch of his friends over for a little “get together.” He’s not much of a party planner – barbeque wings, a couple bags of chips, and a fruit platter is basically all he can really do (lol, just kidding). Lucky for him, my mom and I are here to the rescue! I whipped up this gorgeous lemon circle sheet cake, that I’m calling a “pie” sheet cake. I absolutely loved how it turned out! Let me know if y’all want me to recreate this recipe, except in more flavors (I’d love to do chocolate or red velvet!)

Coming up with this recipe was definitely a trial-and-error. I was aiming for an actual layered cake, but unfortunately I came out with only enough batter to make one layer. It ended up being around an inch in height after it was done baking, so I decided to use that to my advantage! I piped some rosettes and pressed some nuts around the sides, and it came out perfectly.

 Before adding the dry ingredients, the wet ingredient mixture will probably look chunky and off, but after you add in the flour, it will turn out fine :)

I made cream cheese frosting, but you can use whatever frosting you want. If I were to change it up, I would use either use Holly’s wonderful lemon frosting or Ana’s lavender frosting (which compliments the lemon flavor perfectly without overpowering the cake!)

See? Doesn’t it look like a pie? I love sheet cakes because one slice has all the flavor that a regular cake has, but in a smaller portion. Plus, the nuts on the side give it a delicious crunch, but obviously you don’t have to add them.

Lemon ''Pie'' Sheet Cake
Prep time
Cook time
Total time
  • 1¼ cup flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup butter, softened
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • zest of half a lemon
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • Chopped pecans
  1. Preheat the oven to 350 degrees. Line a 9'' round baking pan with parchment paper.
  2. Sift the dry ingredients (flour, baking powder, salt) into a medium bowl, and set aside. In a large mixing bowl, cream the butter and sugar together until well blended. Add in the two eggs one by one. Finally, add in the vanilla extract and lemon zest/juice.
  3. Pour your batter into the baking pan and bake in the oven for 15-17 minutes. Set aside and cool completely before removing from pan.
  4. For the frosting, beat the cream cheese in a standing mixer until smooth. Slowly add in the powdered sugar until completely blended, and then add the rest of the ingredients.
  5. Ice the cake to your preference and top with the optional pecans (see blog post for more details). Enjoy!

Would y’all like to see more of these “pie” cakes?