30 cream cup recipes

Chocolate cake layered with peanut butter chip mousse and dripping chocolate ganache glaze, topped with mini peanut butter cups. A three-component showstopper.

Ah there's no place like home when you're this far away.

Bakery-style blueberry muffins pack 2.5 cups of berries into a tender butter-creamed batter with crackly sugar tops. A bursting-with-fruit breakfast classic.

Whisky pumpkin pie made from scratch with roasted fresh pumpkin, a full cup of whisky, butter, cream, and stiff-beaten egg whites for a souffle-light texture. A heritage holiday recipe.

Banana chocolate bundt cake with mashed ripe bananas and Dutch-process cocoa for deep, fudgy flavor. Sour cream keeps the crumb tender. Bakes in a 12-cup bundt for a striking, fluted finish.

Very moist and fluffy inside, golden brown outside; sour cream added the extra moist and tangy flavor, I used 3/4 cup of brown sugar, and I thought it was the right sweetness. If you have some ripe bananas on hand or you love banana bread, I will definitely recommend this recipe.

Dense, moist German apple cake loaded with four cups of sliced Pippin apples, cinnamon, and chopped nuts, topped with tangy cream cheese frosting. A fall baking favorite.

Five cup fruit salad with mandarin oranges, pineapple chunks, sour cream, mini marshmallows, and flaked coconut. A creamy, no-cook retro side dish that chills overnight.

Yeasted chocolate bread made with a honey sponge starter and semi-sweet chocolate rolled jelly-roll style into 8 individual mini loaves. Brushed with egg glaze and best served hot from the oven.

Make the tastiest cinnamon rolls in the world with this simple recipe that will find its place in your cookbook.

Intensely rich chocolate mousse made with 1 1/2 cups cocoa, cognac, and strong coffee. No melted chocolate needed. Whipped cream and beaten egg whites keep it impossibly airy despite the deep, dark flavor.

Mini pumpkin pie cookie cups with a cream cheese pastry shell, spiced pumpkin filling with rum and vanilla, and a crunchy pecan-brown sugar topping.

Rich chocolate cake made with a full cup of cocoa bloomed in boiling water, plus a strawberry shortcake variation with whipped cream and drizzled melted chocolate.

Pecan tossies with cream cheese pastry cups filled with a brown sugar, butter, and pecan filling. Miniature pecan pies baked in muffin tins for bite-sized holiday treats.

Lemon poppy seed muffins made with fat-free sour cream, egg substitute, and a third cup of fresh lemon juice. Sugar-dusted tops, tender crumb, lighter take.

Deep-dish peach pie with a tangy cream cheese pastry top draped over six cups of fresh peaches, brown sugar, and nutmeg. The cream cheese makes the crust shatteringly tender and golden under the egg wash and sugar.