Oct 3, 2013

In September 2011, One Sweet Slice won the Food Network’s Cupcake Wars (Star Wars episode), Best of State for 2013 and Best of Utah by City Weekly 2013. Owner Janell Brown started baking cakes as a hobby 9 years. This hobby quickly turned into a refined talent and soon a business.

As the cake requests increased, Janell's husband Trent designed and began marketing a website so customers could find basic information on the company and its products. In 2011, due to high demand, Janell and Trent decided to open their first storefront in South Jordan Utah. As the brand continued to grow, they opened their second location in Sandy, Utah in April 2013.

Janell will join us at the Deseret News Home Show on the kitchen stage October 11th at 5pm and 12th at 3pm.

Spiced Black Pepper Cupcakes

Picture of Spiced Black Pepper Cupcakes Recipe
Recipe and image by One Sweet Slice on
    Wire Whisk: Stainless stirring / cooking spoon, isolated on white background
  • Spiced Black Pepper Cupcakes:
  • 1/2 cup extra dark chocolate chips
  • 1/2 cup boiling water
  • 1/2 cup unsweetened applesauce
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 1 1/4 cups brownie mix
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1/4 cup chocolate pudding mix
  • 3 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons cinnamon
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon kosher salt
Whipped Mascarpone Icing
  • 1 cup heavy cream
  • 8 ounces mascarpone, at room temperature
  • 1/2 cup confectioners' sugar
  • Directions
For the spiced black pepper cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin tin with paper liners.

Place the chocolate and water in a bowl. Let sit for 1 minute. Stir the chocolate mixture until smooth. Add the applesauce, sour cream, oil, vanilla and eggs. Beat until smooth, about 2 minutes. Add the brownie mix, flour, granulated sugar, cocoa, pudding mix, pepper, cinnamon, baking powder and salt to the chocolate mixture. Mix until combined. Scoop the batter into the muffin tin, filling each cup three-quarters full. Bake until done, 21 to 23 minutes.

For the icing: Whisk the heavy cream until stiff peaks form (be careful not to overbeat, or the cream will be grainy). In another bowl, whisk together the mascarpone and confectioners' sugar until smooth. Gently fold the whipped cream into the mascarpone mixture until combined.

Frost the cupcakes with the icing.



OCTOBER 11-13, 2013