Mini Chocolate Cupcakes

I loved the white cake recipe from Add A Pinch so much that I knew her chocolate cake recipe would be pretty near perfect. I made minimal changes to the recipe, using coffee instead of espresso, adding chocolate chips and more vanilla, but it is a fantastic, not-too-sweet chocolate cake recipe. My older sister did little music decorations from white and dark chocolate to put on top for her piano recital.

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Mini Chocolate Cupcakes

Ingredients: 
1 cup all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon instant coffee
1/2 cup milk
1/4 cup vegetable oil
1 egg
1/2 teaspoon vanilla
1/2 cup boiling water
Chocolate buttercream frosting

Directions:
Preheat oven to 325 degrees. Grease mini muffin pans or line with paper liners.
Mix flour, sugar, cocoa, baking powder, baking soda, salt and coffee powder in the bowl of your mixer. Mix until combine
Add milk, oil, eggs and vanilla and mix on medium until well combined. Reduce speed and add boiling water. Mix on high for about 1 minute to add air. At this point, you can add chocolate chips or any other add ins.
Scoop batter into prepared pans no more than 3/4 way full. Bake for 10-ish minutes, or until toothpick comes out clean.
Cool completely before frosting.

 

Chocolate Muffins

So I was in the mood to bake. Chocolate muffins sounded wonderful and just challenging enough to cure my baking mood. The recipe that had the best pictures and best looking recipe was from Bright Eye Baker. Elsa and I started by putting on aprons. She has a darling little apron with with her little checkered shirt and braided pigtails. She did a great job of lining all the muffin pans with liners, stirring together the dry ingredients and adding them to the mixer and adding chocolate chunks (one for the batter, one for her mouth, one for the batter…)

Anyway, my favorite way to eat these is to warm them slightly in the microwave so the chocolate chunks melt, then eat with fresh strawberries and milk. Delicious!

 

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Chocolate Muffins

Ingredients:
8 1/2 ounces (or 2 level cups) all-purpose flour
3 1/2 ounces (or 1 level cup) cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs plus 1 egg yolk
8 3/4 ounces (1 1/4 cups) sugar
1/2 cup oil
12 3/4 ounces (1 1/2 cups) sour cream
1 tablespoon vanilla
10 1/2 ounces chocolate, whatever kind floats your boat. I did chocolate chunks…

Directions:
Preheat oven to 375 degrees. Grease or line muffin pan.
Whisk together flour, cocoa, baking powder, baking soda and salt.
In the bowl of a mixer, beat eggs. Slowly add sugar while beating and continue to beat until the mixture is pale and thickened.
Beat in the oil until fully incorporated. Add sour cream and vanilla.
Add dry ingredients and mix until just combined. Add about 8 ounces of chocolate or if you’re me, add more. Taste the batter. It’s amazing.
Scoop into prepared muffin cups. Top with remaining chocolate chunks, M&Ms, sugar sprinkles or whatever you want.
Bake muffins for 10 minutes, then reduce heat to 350 degrees and bake for another 5-10 minutes or until a toothpick comes out clean. Cool completely.

Yield: 12 (I got around 18 muffins)

 

Brownies- My new favorite

I knew from the moment I saw this recipe on Pinterest that it was a keeper. Perhaps it was the crinkly type top that I associate with boxed brownies, or the simplicity of the recipe. I immediately saved it, knowing it would probably fall into the Dessert board on my account and get lost with the 450 other dessert pins I think sound wonderfully amazing, but never get around to trying. Or not. During a week where three of my six siblings at home were gone, Jane (12) and I decided it was the perfect time for a small pan of something new. eeeditedIMG_7858

eeditedIMG_7831Reasons why I love this recipe:

1. They are super gooey (like almost raw in the middle), bursting with chocolaty flavor and with a tiny bit of crispy top.

2. There is no mixer needed. Sure the original recipe from Life Made Simple used a mixer, but I found a good old-fashioned whisk does the trick perfectly!

3. I can whip out the batter before the oven preheats! Seriously, it is that easy!eeditedIMG_7845

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An 8″x8″ between four of us didn’t last long and I wondered how the recipe would double into a 9″x13″. A test that I did the next day, sending the majority of the pan to the Arlington Fly-In where my siblings were working. That pan disappeared rather quickly too and in a few weeks, we’ve made these brownies at least seven times! Including two 9″x13″ pans today!editedIMG_7824I suggest using a hot knife to cut them. And if you’re me, a ruler, so your lines don’t turn out like this.

Better Than Boxed Brownies 

Ingredients: 
1 cup +6 tablespoons butter
2 1/2 cup sugar
4 eggs
2 teaspoons vanilla
1 1/2 cup cocoa powder
1 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips (Or more)

Directions: 

Preheat oven to 350°. Grease 9″x13″ pan (I like the straight edged pan for this recipe).

In a microwave, melt butter and sugar for about 1 minute (or until completely and kinda grainy). Remove from microwave and stir in vanilla and cocoa powder. Let cool for about 1 minute. Add eggs one at a time.

Combine flour, cornstarch, baking soda and salt. Add to butter mixture and stir just until there are no flour pockets. Add chocolate.

Pour into prepared pan and bake for 30-40 minutes or until edges are set. Brownies are supposed to be gooey inside.

Let cool for at least 30 minutes before cutting.

Peanut Butter Mousse Pie

Warning! This makes a massive pie (which isn’t necessarily bad). Peanut butter and chocolate must be one of the best combinations ever discovered! I recently did them in two ounce plastic dessert tumblers which worked beautiful.

Ingredients:
Crust:
3 cups chocolate cookies crumbs (or grahams with sugar and cocoa)
3/4 cup butter, melted
Mousse:
1 pound cream cheese
2 cups sugar
2 cups creamy peanut butter
1/2 cup butter
2 tablespoons vanilla
2 cups heavy whipping cream
Chocolate Ganache Topping:
1 pound semi-sweet chocolate
1 cup heavy whipping cream
1 tablespoon vanilla
peanuts, toasted

Directions:
For crust: mix chocolate cookie crumbs with melted butter, pat into greased 9-inch tart pan with 2-inch sides and a removable bottom, patting 2 inches up the sides.  Freeze.
For peanut butter pie: mix cream cheese, sugar and vanilla with electric mixer till sugar is dissolved.  Add peanut butter, mix well. Add butter, mix well.
Whip 2 cups heavy cream to medium stiff peaks.  Fold into peanut butter mixture.  Spread into pie crust. Chill for at least 4 hours
For chocolate ganache: bring cream to boil.  Add chocolate and stir till smooth.  Add vanilla.   Chill till cool.
Spread chocolate ganache over peanut butter mixture.  Pat toasted peanuts around edge.  Chill.

Milk Chocolate Truffles

This is my favorite truffle recipe. I absolutely love the creamy milk chocolate flavor.



Ingredients:
1/3 cup plus 2 tablespoons heavy cream
1/2 tablespoon butter
2 cups milk chocolate
chocolate, cocoa or chopped nuts

Directions:
In a saucepan, bring cream to simmer.  Add butter and stir until melted.  Add chocolate.
Stir till chocolate is completely melted and mixture is smooth. Cover and refrigerate the mixture until firm. At least 2 hours.
Scoop into 1in. balls. Roll in cocoa or chopped nuts or dip in melted chocolate.

For different flavors:
-Coffee- stir 2-3 teaspoons of instant coffee into the cream before simmering.
-Peppermint- stir in a couple drops of peppermint oil into cream before simmering.
-Liqueur- stir in to taste

Dark Chocolate Truffles

These dark chocolate truffles are a little heavier and not as sweet as my other truffle recipes. I personally prefer milk chocolate to dark, so I these aren’t my favorite. 

Ingredients:
1/3 cup heavy cream
6 tablespoons butter, cut into small pieces
2 cups dark chocolate (11-12 ounces), chopped

Directions:
In saucepan, bring cream to simmer.  Add butter and stir till melted.  Add chocolate and stir till melted.
Pour into bowl and refrigerate till firm, about 2 hours.
Form into 1″ balls.
Melt chocolate and dip balls. Top with desired design or topping.  Let harden in fridge.

Toppings:
-Chopped nuts
-Dark chocolate (or any other chocolate)
-Cocoa powder