Archive | Chocolate RSS feed for this section

Chocolate Toffee Peanut Butter Cupcakes

4 Oct

These are sooo good. No joke. The combo of chocolate/toffee/PB is incredible.

Chocolate Toffee Cupcakes

  • 1/2 c. cocoa powder
  • 1 c. boiling water
  •  3/4 c. brown sugar
  • 1/2 c. buttermilk
  • 2 tsp. vanilla extract
  • 4 oz. butter (1 stick)
  • 1 1/4 c. granulated sugar
  • 1 1/4 c. all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 2 c. crushed toffee pieces (Heath bars work)

Heat oven to 350 degrees and prepare muffin tin with liners.

While on the stove, mix together the cocoa powder and boiling water. Add the brown sugar until combined. Then add the buttermilk and vanilla and mix till incorporated. Turn off the heat and set aside.

Combine the flour, baking soda, salt and set aside.

In a standing mixer, beat the butter until it is light and fluffy. Add the granulated sugar and beat for one minute. Add the eggs one at time, until fully incorporated.

Starting and ending with the dry mixture, alternate with the cocoa mixture and add to the batter until thoroughly mixed. Fold in the crushed toffee pieces.

Pour batter into cupcake tins until about 2/3 full. Bake for 18-20 minutes, until a toothpick inserted into the middle comes out clean.

Peanut Butter Frosting

  • 2 c. powdered sugar
  • 2 c. creamy peanut butter
  • 10 tbsp. (1 stick + 2 tbsp) unsalted butter, room temp
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 c. whole milk
  • crushed toffee pieces (for decoration)

Using a standing mixer, combine the powdered sugar, peanut butter, butter, vanilla, and salt until creamy. Scrape the sides of the bowl as you go. Add the milk and mix on a high speed until light and smooth. Frost cupcakes as desired. Sprinkle the tops with crushed toffee pieces.



Mini Deliciousness

29 Aug

Mini Chocolate Chip Cookie Dough Cupcakes!

I first made these cupcakes about 3 years ago, and they are one of the very first posts on this blog. I’ve been wanting to revisit this flavor and switch it up a bit by tweaking the recipe and turning them into minis! I made them for a special event in Los Angeles and they were a complete success!

An unbelieveable band in LA, The Ross Sea Party, has been playing a residency every Monday night in August and they asked me to provide a treat for all of their fans on one of the nights. I thought this flavor would be PERFECT, especially as a mini since they’d be enjoyed in a bar. They turned out great, people loved them, and people loved The Ross Sea Party! Check them out at the link above, or on facebook! They’re incredible. 🙂

Eggless Cookie Dough (for inside the cupcakes and frosting)

  • 2 1/4 c. all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 c. unsalted butter, room temperature
  • 3/4 c. granulated sugar
  • 3/4 c. brown sugar, packed
  • 1 tsp. vanilla extract
  • 6 tbsp. whole milk
  • 1 1/2 c. mini semi-sweet chocolate chips

Set aside 1 1/2 c. of the cookie dough to use in the frosting, and freeze the rest. You’ll need the frozen cookie dough to bake in the cupcakes!

Brown Sugar Cupcakes

  • 1 1/2 c. unsalted butter, room temperature
  • 1 1/2 c. brown sugar, packed
  • 4 large eggs
  • 2 2/3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c. whole milk
  • 2 tsp. vanilla extract

Cookie Dough Frosting

  • 1 1/2 c. unsalted butter, room temperature
  • 4 c. confectioner’s sugar
  • 4 tbsp. whole milk
  • 1 1/2 c. eggless cookie dough (from recipe above)

To make the cupcakes:

Heat the oven to 350° F.  Line cupcake pans with liners. 

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.

Using a scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

Give Me Cake, or Give Me Death.

10 Jul

This is the type of cake that makes you change your mind. Your co-workers birthday party? No thanks. Your co-workers birthday party with this double chocolate layer cake? Yes. Please. Your bratty neighbors bar-mitzvah? No thanks. Your bratty neighbors bar-bitzvah with this double chocolate layer cake? Yes. Please.

I rest my case.

This cake is insane. It’s moist, rich, decadent, mouth-watering, awe-inspiring. Granted, I messed up my first attempt (which actually wasn’t a mess-up because it turned into the delicious cake pops) but I learned my lesson. Follow the recipe, put wax paper on the bottom of your cake pan, voila! If your into making cakes, this is just one of those recipes that you HAVE TO TRY. You’ll be happy you did. I added a raspberry filling, but you can just keep it chocolate on chocolate and it’s still delicious!

Double Chocolate Layer Cake

  • 3 oz. good quality semi-sweet chocolate (around 72%)
  • 1 1/2 c. hot brewed coffee
  • 3 c. granulated sugar
  • 2 1/2 c. all-purpose flour
  • 1 1/2 c. unsweetened cocoa powder
  • 2 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1 1/4 tsp. salt
  • 4 eggs
  • 3/4 c. vegetable oil
  • 1 1/2 c. well-shaken buttermilk
  • 3/4 tsp. vanilla

Heat oven to 300 degrees and prepare baking pans by greasing with butter, covering the bottoms with wax paper, and greasing with butter again.

Finely chop the chocolate and mix with the hot coffee. Let mixture sit and stir occasionally, until chocolate is melted and the mixture is smooth.

In a large bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. (It is important to sift if your cocoa powder and/or flour is lumpy. Once combined with the other ingredients, it will make your batter lumpy and you’ll end up over-mixing if you try to get rid of the lumps. Sift first! )

In another bowl, using an electric mixture, beat the eggs until light colored and slightly thickened, about 3 – 5 minutes. Slowly add the oil, buttermilk, vanilla, chocolate mixture, and beat until combined.

Add the sugar mixture and beat until just combined. You can finish mixing with a spatula if any flour remains on the side of the bowl.

Divide batter evenly between the pans, place in the center rack of your oven, and bake until a toothpick inserted in the center of the cakes comes out clean. About 1 hour to 1 hour 10 min.

Cool layers completely in the pans on a wire rack. When cool, run a knife around the edges to release the cake from the pan. Invert the pans onto racks and carefully remove the wax paper from the bottom side.

*This is optional, but I placed the two layers in the freezer over-night and then cut them in half to make 4 separate layers. The raspberry filling makes a lot, so it was good to have multiple layers to spread it between!*

Makes 2 10-inch layers

Chocolate Ganache Frosting

  • 1 lb. good quality semi-sweet chocolate (around 52%)
  • 1 c. heavy cream
  • 2 tbsp. granulated sugar
  • 2 tbsp. light corn syrup
  • 1/4 c. (1/2 stick) unsalted butter

Finely chop the chocolate. In a 1 1/2 to 2 quart pot, bring cream, sugar, and corn syrup to a boil over medium heat. Whisk until sugar is dissolved. Remove from heat and add the finely chopped chocolate, whisking until the chocolate is melted. Cut the butter into a few pieces and add to the mixture. Whisk until smooth.

Raspberry Filling

  • 2 10 oz. bags frozen raspberries
  • 1/2 c. granulated sugar
  • 2 tbsp. cornstarch

Puree the raspberries in a food processor. Heat the puree, sugar, and cornstarch in a small pot while stirring constantly. Heat until the mixture boils and thickens. Let it cool completely before spreading between the cake layers.


Once Ya Pop, Ya Can’t Stop!

7 Jul

Cake Pops!

What a brilliant idea for when you totally screw up a recipe. Or I mean, when you purposely not grease the pan enough leaving the cake to come out in pieces. Either way, my cake coming out in pieces over the weekend was a blessing in disguise. I finally got a chance to make these cake pops and people LOVED them! Everyone wins!

Cake pops are super easy too. All you do is crumble your baked cake, mix it with frosting, roll it into balls and freeze, and then dip them into melted chocolate/white chocolate/whatever goes well with your flavor of cake.

Shazam! Now go screw up a cake so that you, too, can be rewarded with cake pops!


Marble Cupcake Muffins

22 Jun

There’s no frosting! You can eat them for breakfast!! Right? Yep, they’re pretty delish. You can eat them for breakfast, brunch, lunch, snack, dinner, dessert, anytime. Don’t feel guilty. It’s just a muffin 🙂

I love marble pound cake, so these cupcakes have been on my to-make list for a long time. After a nice, long, make-you-want-to-quit type of week at work-I just had to bake something to get my mind on the weekend. These were the ticket! They were definitely good with the confectioners sugar, but I think next time I’m going to try them with chocolate buttercream. More recipes on the to-make list…

Marble Cupcakes

Recipe Adapted from Martha Stewart

  • 1 3/4 c. cake flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 c. whole milk, room temp
  • 1/3 c. heavy cream, room temp
  • 1/2 c. (1 stick) unsalted butter, room temp
  • 1 c. granulated sugar
  • 3 large eggs, room temp
  • 1 tsp. vanilla extract
  • 1/3 c. unsweetened Dutch-process cocoa powder
  • 1/4 c. boiling water
  • Confectioners’ sugar for dusting

Preheat the oven to 350 degrees and prepare muffin tin with liners.

Sift together the flour, baking powder, salt, and set aside. Combine the milk and cream.

With an electric mixer on medium speed, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, until fully incorporated. Add the vanilla and beat till combined.

Next, add the flour mixture while alternating with the cream/milk. Begin and end with the flour mixture, and beat until just combined.

To make the chocolate batter, scoop out 1 c. of the original batter into a separate bowl. Combine the cocoa powder with the boiling water and stir until dissolved. Add the chocolate mixture to the 1 c. of batter, and mix until combined.

Begin scooping the batter into the muffin liners, using small spoons and alternating between the chocolate and vanilla batter. I scooped the vanilla onto one side, chocolate on the other, and then followed that with another scoop of vanilla on top of chocolate, and then chocolate on top of vanilla. After the cups are filled 2/3 full, run a tooth-pick through the batter using a figure-8 pattern.

Place the tin onto the center rack of the oven, and bake until a tooth-pick inserted into the center comes out clean, about 20 minutes.

Transfer to a wire rack to let cool. Once cool, dust with confectioners sugar.

Yield: 12 cupcakes


Peanut Butter Chocolate Crispy Squares

13 Mar


I obviously have an obsession with all things peanut butter/chocolate. This is just a new addition. Pah-lease tell me you will make these soon. SO soon. They are so good. And I will be so jealous of you, because I have given up all sweets for the next 40 days. That’s right, for lent, I have given up sweets. I did the same thing last year, but still allowed frozen chocolate yoplaits and hot chocolate. But not this year! This year I’m not having anything. There’s a 1/2 full box of oreos in my cupboard right now. Everytime I come home they’re calling for me….I can do this!

Peanut Butter Chocolate Crispy Squares

Adapted from Annie’s Eats

  • 6 c. puffed rice cereal
  • 1 c. creamy peanut butter
  • 1 c. honey
  • 1 c. granulated sugar
  • 12 oz. semi-sweet chocolate chips
  • 4 oz. (about 1/2 c.) butterscotch chips

Combine the rice cereal and the peanut butter in a large mixing bow, do not mix yet, set aside. Grease a 9×13″ pan.

Combine the honey and sugar in a medium saucepan over medium-high heat. Cook, stirring occasionally, just until boiling. Immediately remove from the heat and pour the mixture over the rice and peanut butter. Mix well, until the peanut butter is completely melted and all ingredients are evenly combined.

Press the mixture evenly into your prepared baking dish. Using a double boiler, combine the chocolate and butterscotch chips over simmering water. Heat, stirring occasionally, until the chips are melted and the mixture is smooth. Pour over the cereal and smooth with a spatula. Cover and let the chocolate/butterscotch mixture harden before making a cut. Place in the fridge to harden quicker!


Chocolate Souffles

15 Feb

Happy Be-lated Valentine’s Day!! I had a list of goodies to make for this holiday, but unfortunately do not have classrooms full of kids to give them to, and my belly would not be happy taking them all in. So I decided on just one dessert, which I made for my Valentine and I. This is a basic chocolate souffle recipe, and I topped it with fresh raspberries. Delish!

Here’s a tip for this recipe: Add a dash of salt or use room temperature egg whites for better whipping!

Chocolate Souffle

  • 1/4 c. milk
  • 1/2 c. sugar
  • 3 oz. (about 6 tbsp) unsalted butter
  • 1 egg yolk
  • 3 egg whites
  • 1.75 oz. bittersweet chocolate, melted
  • 1 1/2 tsp. cocoa powder

Heat oven to 375 degrees. Prepare 3 ramekins by greasing the insides with butter, and then dusting with sugar.

Melt the butter and flour in a small saucepan and stir together till smooth, making a roux.

Bring the milk and sugar to a boil, then add the roux. Cook until a smooth paste forms. Cool slightly. Add the egg yolk and whisk together.

In a double boiler, melt the bittersweet chocolate with the cocoa powder. Add this mixture to the paste. Cool to room temperature.

In a metal bowl, whip the egg whites until medium stiff peaks form. (use the tip above!)

Gently fold the egg whites into the base.

Pour batter into the 3 prepared ramekins, stopping about 1/4 inch from the top.

Bake for 20 minutes. *Try to not open the oven at all during baking. The change in air pressure might cause your souffles to sink.**