Ultimate Chocolate Cupcake from Bakerette.com

 

 

Ultimate Chocolate Cupcakes

 

Prep time

30 mins

Cook time

17 mins

Total time

47 mins

 

Author: Bakerette.com adapted from Brown Eyed Baker

Recipe type: Dessert

Serves: 12

Ingredients

Ganache Filling (optional)

• 2 ounces bittersweet chocolate, finely chopped
• ¼ cup heavy cream
• 1 tablespoon powdered sugar

Cupcake Batter

• 3 ounces bittersweet chocolate, finely chopped
• ½ cup Dutch-processed cocoa powder
• ¾ cup hot coffee
• ¾ cup bread flour
• ¾ cup granulated sugar
• ½ teaspoon salt
• ½ teaspoon baking powder
• 6 tablespoons canola oil
• 2 eggs, beaten
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract

Frosting

• 1¼ cups unsalted butter, softened
• 1 cup powdered sugar
• ¾ cup Dutch-processed cocoa powder
• Pinch of salt
• ¾ cup light corn syrup
• 1 teaspoon Lagrima vanilla extract
• 8 ounces chocolate (milk, semisweet, or dark), melted and cooled

Instructions

To Make Ganache Filling

1. In a microwave-safe small bowl, add together chopped chocolate, heavy cream and powdered sugar. Microwave on high for 20-30 seconds until mixture is warm to the touch. Stir until smooth. Place in the refrigerator for no longer than 30 minutes until mixture is barely chilled.

To Make Cupcakes

1. Preheat oven to 350 degrees F. Prepare a standard-sized muffin tin with paper liners.
2. In a medium bowl, add chopped chocolate and cocoa powder, Slowly pour hot coffee over the mixture and stir until smooth. Refrigerate for approximately 20 minutes.
3. In the meantime, whisk together flour, sugar, salt and baking soda and set aside.
4. Beat together the oil, eggs, vinegar, and vanilla into the coffee/chocolate mixture and beat until smooth. Add flour mixture and continue beating until smooth and creamy.
5. Evenly divide batter between the prepared muffin tin cups. Add one rounded teaspoon of ganache filling to the top of each cupcake. Bake for 17-19 minutes or until firm to the touch. Cool in the muffin tin for approximately 10 minutes before turning out onto a wire rack to cool completely.

To Make Frosting

1. With an electric mixer, beat together the butter and sugar. Add the cocoa powder and salt and beat until smooth, scraping down the sides of the bowl as needed. Add corn syrup and vanilla extract and continue beating until smooth and creamy. Frost completely cooled cupcakes. Store in an airtight container at room temperature for 3 days.

Notes

If you’d like a more traditional cupcake, you can eliminate the ganache completely from the recipe.
If you refrigerate the frosting, allow it to to stand at room temperature for 1 hour prior to using.

3.2.2208

 

Check out our Disney Frozen Party @ www.partyz.co !

Check out our Disney Frozen Party at Partyz!This party was so much fun to style!

Tons of Beautiful Valentines Day Ideas and Recipes @ www.partyz.co !

Visit www.partyz.co for tons of Valentines Day Party Ideas, Recipes and Tips!

Well Hello There Kelly, You Cute Little Elf You! Check These Out! Edible Christmas Treat Recipe for your Horses!

Well hello there Kelly the adorable little ELF! These are sooo cute! Adorable Christmas Treats safe for horses to eat!!! For this recipe and more Christmas Treasts for the four legged cuties click on my sister the ELF below...



 

8 Fabulous Thanksgiving Dessert Options!

 

8 Fabulous Thanksgiving Dessert Options!

Oreo Turkeys!

 

Pumpkin Praline Cheesecake

 

Chocolate Turkey Cupcakes

 

Thanksgiving Cake

 

 Apple Cupcakes
 

 Thanksgiving Turkey Cake Pops


 Elegant Pumpkin Pie


 Beautiful Fall Cake
 

Elegant Thanksgiving Table Ideas, Happy Turkey Day!

Elegant Thanksgiving Table Inspiration at Partyz.co...

 

 

 

 

  

 

 

 

 

 

 

 

I am excited to announce the launch of my new website Partyz.co !

Partyz.co is a visual search engine for all things party planning related. You can search, save and share just like Pinterest but its all Party Planning related. I hope you enjoy using it, its free to sign up, go to www.partyz.co and please, if you like it help me spread the word!

http://www.partyz.co/



Thanks everyone!

Kari 

Tomato Basil Tart, one of my absolute favorite recipes!

Tomato Basil Tart

This is a recipe that my mother originally gave me and I have been fortunate to receive all the praises from friends and family for it ever since HAHA. ( Don't look at me that way, of course I tell them its her recipe!)

In the photos I decided to make this recipe two ways, small tartlets and a large tart as well. I only took pictures of the finished small tartlets (probably because I ate the large tart before I could take a picture of it) regardless if you like the way the small ones look, the large tart is soooo much prettier!

Its actually pretty simple to make...

Ingredients for 1 large Tart

4-5 Roma Tomato's sliced
1 cup mozzarella
1 cup Italian cheese
1 Pillsbury pie crust dough ( find in the dairy section next to all the biscuits)
1/2 cup mayonnaise
1/2 cup Parmesan
3 Tbsp. Fresh Basil Chopped
2 Tbsp. Garlic chopped (about 3 cloves)

Directions;

1) Preheat oven to 425 degrees
2) I like to use a spring form pan as shown in the picture because during the baking process the crust slightly pulls away from the sides and makes it so easy to spring the tart out of the pan without risk of mutilation. You could also use an aluminum pie pan of the disposable sort, a shallow cake pan, a regular pie pan etc. Just make sure its around 8-9 inch round.


3) Unroll your dough, lay it in to your pan as shown and poke holes in the bottom of the crust as shown.
4) Bake crust in the oven for approximately 15-20 min or until golden, you do not want to overcook this crust it will happen quickly.
5) While your crust is baking, slice tomatoes and chop garlic and fresh basil ( for the garlic and fresh basil I use a food processor or you could chop by hand) drain tomatoes on paper towels to get rid of access moisture.
6) Once crust is cooked, immediately spread 1 cup mozzarella on crust which helps to prevent the crust from getting soggy once you put the tomatoes down. Put crust and mozzarella back in oven just long enough to melt the cheese (2-3 min)


7)  Layer Tomatoes on top of cheese


8) Sprinkle 1 cup Italian cheese on top of the tomatoes.
9) sprinkle basil and garlic mixture on top of Italian cheese.


10) Mix together mayonnaise and Parmesan mixture until combined.
11) Now, by the spoonful, drop the mayo/parm. mixture on top of the tomatoes (don't try to spread) put it in the oven for about 5 minutes, then take the tart out for a minute and spread a little, it will spread on its own while cooking so don't worry about it too much.
12) Put the tart in the oven for approximately 20-25 minutes at 425 degrees until bubbly and golden brown.

13) Try not to eat it all at once!



Variation for small bite tartlets (recipe makes approximately 12 mini tartlets):


For small tartlets, cut out dough rounds with a cup and place over the back of muffin pan as shown, poke holes in dough and cook for approximately 15 min. until golden brown. Flip over and put on a cookie tray.

2) Layer cheese and a single tomato slice into the tartlets as told above in the original recipe. Add Italian cheese, garlic and basil mixture, mayo/parm mixture. Cook for an additional 20 min. until golden brown.

Enjoy!

Kari

Red, White and Blue Sweet Buttery, Creamy Fruit Tart!

This is one of my favorite dessert recipes, partly because it is very easy to make, but mostly because I have yet to meet a soul that doesnt love it!

A sweet buttery sugar cookie crust, with whipped(real cream)  cream cheese filling and fresh berries. Sweet melt in your mouth buttery goodness!
Ingredients for crust;

1 package Betty Crocker sugar cookie mix
1 stick butter
1 egg
9" springform pan or 9 "foil pie pan, 9 "pie pan, any of these will work

Ingredients for whipped cream cheese filling;

1/2 cup heavy cream (chilled)
1/2 of an 8 oz. package cream cheese (softened)
1/2 cup powdered sugar

Ingredients for fruit topping;

1 package fresh strawberries (you need about 15-20 good size berries
1 package fresh blueberries ( about 50)
(alternatively you could use any berries for this tart)

Directions for crust;

Preheat oven to 375 degrees
Mix dough as directed on Betty Crocker packaging
Coat hands with flour and knead dough in to pan until dough covers bottom of pan about 1-2 inch thick
Bake for approximately 20-25 minutes until dough is golden brown, the inside will appear rather soft but that is ok. Check often towards the end as the cooking time can vary greatly depending upon the thickness of your crust.
When you remove cookie tart crust from the oven let cool for 10 minutes. Then either place a heavy cast iron pan on top of dough for a few minutes or push dough down gently with fingers. Let cool an additional 10 minutes.
Spring from form pan or at this point if I am using a foil pie pan I cut the pan away leaving only the bottom of the pan on the tart.
I have noticed with this crust, running a knife along the exterior of the pan once cooled almost always allows me to pop the tart out with ease. I prefer to use either a foil pie pan or a springform pan.

Directions for whipped cream cheese filling;

Set mixer to medium high speed and whip heavy cream until soft peaks form
Add softened cream cheese and powdered sugar, blend until smooth.
Gently fold whipped cream cheese filling on to tart shell and spread evenly. (You may have enough left over to eat a cup of yourself plain, its that good)

Directions for fruit topping;

Wash berries and then let sit in paper towels to drain moisture
Layer berries in pattern on tart.

You are finished and ready to dig in, enjoy!


Below is the brand sugar cookie crust I like to use...

Chobani Conversion Chart

Chobani Conversion Chart

Stoney Puppy Copycat Recipe! (Stoney River Steakhouse)

Stoney Puppy Recipe Copycat Recipe

(Stoney River Steakhouse)

Ingredients for Stoney Puppies;

2 TBSP Poppy Seeds

1 Package Pillsbury Grand’s Biscuits

3 Cups Peanut or Vegetable Oil (for frying)

Directions for Stoney Puppies;

1) Preheat deep fryer to 375 degrees or heat oil in small pot on stove over medium high heat

2) Quarter biscuits and roll each piece in to a small ball.

3) Roll biscuit balls in poppy seeds

4) Fry biscuit balls in oil until brown and crispy

5) Serve with Honey Butter on the side

Ingredients for Honey Butter;

½ stick salted butter softened

2 TBSP honey

Pinch of cinnamon (optional)

Directions for Honey Butter;

1) Whip softened butter, honey and cinnamon until light and fluffy.

2) Serve with Stoney Puppies.

The Best Gaucamole!

Ingredients:

4 Ripe Hass Avocado's
1 lime
4 tbsp fresh cilantro (finely chopped)
1 tbsp fresh garlic
1 medium tomato chopped finely
1 small onion chopped finely

Combine the following ingredients in a large bowl;

Cut Avocado's in half and remove the nut. scoop out avocado meat with a spoon.
Zest one whole lime, after zesting, cut in half and juice
Chop tomato finely
Finely Chop fresh garlic (pre-chopped garlic works great as well)
Finely Chop fresh cilantro
Finely Chop onion

I use a fork to mash the ingredients leaving it somewhat chunky. Mash to your desired consistency.

The Lime Zest and Cilantro bring a ton of fresh flavor to this Gaucamole!

Be My Valentine

This Beautiful dessert table was created by Leoni of Just Call Me Martha, to celebrate her LOVE of Kikki K’s Valentine’s ‘Sweet Heart’ range. This adorable Tablescape was designed by Leoni

These delicious treats were made by Leoni herself and include mini raspberry trifles, mini cheesecake bites, coconut & pineapple milkshake, raspberry and coconut mini cupcakes, chocolate hearts, love letter cookies including EDIBLE paper stamps and gorgeous heart cookies.

You Blow Me Away Valentine Craft Idea for your Kiddo's Classroom!

What an adorable idea as an alternative to candy for your kiddo's classroom!

You Blow Me Away Valentine

I think Lexi and I will be making these this year!

Happy almost Valentine's Day Everyone!

XOXO,

Kari

 

Valentine Sweet Tooth Anyone?

Putting this post together made me drool, not figuratively...very literally. If you saw me 10 minutes ago you would have said ewww gross go get a napkin...I feel the urge to rush home and whip up a batch of buttercream frosting to eat, not to share but to eat, by myself...peek if you dare...but put a bib on first...

Hearts and Roses Cake from  sprinkledbeauty.tumblr.com

and...

Paradise Bakery Sugar Cookies with Magnolia's Buttercream Frosting from kariscooking.blogspot.com

Chocolate Covered Strawberries from kariscooking.blogspot.com

Green Monster Power Breakfast with Wings!

I love me some sugar free RedBull and I also love me some Green Goddess Juice...Put them together and what do you get...a bibbity bobbitty Beautiful Breakfast!

What you need;

1 8.4 oz can of sugar free redbull
1 16 oz bottle of Green Machine Naked Fruit Smoothie
Shaker or Cup with a lid

In case you are not familiar with the incredients in Green Goddess Juice, the breakdown is below...

Wow, I think my power surge just kicked in...

Oh my G...Citrus Almond Champagne Cake

Citrus Almond Champagne Cake

Recipe curtosy of muffintinmom.Ingredients:

1 box white cake mix

1 cup/8oz. Orange Almond Champagne (or Sparkling Wine) The brand I got is made by Wilson Creek, called “Orange Mimosa”.

3 eggs

Directions:

Preheat the oven to 350 degrees

Mix Ingredients in a stand mixer or bowl and pour into a greased bundt pan

Bake at 350 according to the box directions (our oven is finicky and ended up being done at 30 mintues)

Allow to cool, before you add the frosting. If you don’t the heat from the cake will absorb the frosting (not necessarily bad I guess).

Citrus Champagne Frosting

1/4 cup of orange juice

1/4 cup champagne (can omit and sub in more orange juice)

1 lb of powdered sugar (I made mine with about 3/4 of a lb.)

**In a bowl, pour in champagne and OJ, slowly add in the powdered sugar and whisk as you go, mixing it to the desired consistency.

**Pour frosting over cooled bundt cake. Top with chopped almonds if desired.

Creamy Bacon-Filled Crescents

Ingredients;

4 slices bacon, finely chopped

18 ounce package cream cheese, softened

½ cup freshly grated Parmesan cheese

2 – 4 green onions, thinly sliced (1/4 cup)

1 tablespoon milk

28 ounce package (8 rolls each) refrigerated crescent rolls

1 egg

1 tablespoon water

1 – 2 teaspoons poppy seeds

Fresh chives (optional)

Directions;

1. Preheat oven to 375 degrees F. In a skillet, cook bacon until crisp; drain. Line a very large baking sheet with parchment paper; set aside. In a medium bowl, stir together bacon, cream cheese, Parmesan cheese, green onions, and milk until mixture is nearly smooth; set aside.

2. Unroll and separate crescent rolls into 16 triangles. Spread each triangle with some of the cream cheese mixture. Roll up from the wide end of the triangle. Place on prepared baking sheet.

3. In a small bowl, beat egg with water until combined. Brush crescents with the egg mixture; sprinkle with poppy seeds.

4. Bake about 12 minutes or until puffed and light golden brown. If desired, garnish with chives. Serve warm.* Makes 16 crescents.

from the test kitchen

Prepare as directed through step 2. Cover and chill on prepared baking sheet for up to 5 hours. (Or, freeze in a single layer until firm. Place in a self-sealing plastic freezer bag and freeze for up to 1 month. To bake, line a baking sheet with parchment paper. Arrange frozen filled crescents in a single layer on prepared baking sheet.)

To bake chilled or frozen crescents: Preheat oven to 375 degrees F. Bake crescents for 14 to 16 minutes or until golden and heated through.

*Kitchen Tip:

If you'd like to freeze the baked crescents for later, cool on wire racks. Freeze in a single layer until firm. Place in a self-sealing plastic freezer bag and freeze up to 3 months. To reheat crescents, preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Arrange frozen baked crescents in a single layer on prepared baking sheet. Bake for 8 minutes.

From BHG.COM

Happy Haunting Muahhhh!

I cannot wait any longer, with all the goodies I  find on Pinterest coupled with fun finds of my own it is a wonder our home didn't morph in to Spookville back in April!!! I wanted to share my favorite Halloween decor finds to give you a little pre-holiday inspiration...

Tips for haunting your crypt...

These are simply fantastic! I picked these up at Micheal's Craft Store last year, a pack of 8 was around $8 but as we all know Micheal's has fantastic sales and coupons so use em! These lights are super bright and a few will light up a room with an eerie green or red glow, submerse them in your Halloween punch or insert them in the eye sockets of your skeletons!!

Check out the huge spiders below!!! We live in a condominium and decided to hang a few of these creepy creatures on our deck and ceiling.

Love this idea, what to make your ghoulish refreshments glow? Add tonic water as shown at ourbestbites.com. Change out a few of your regular light bulbs for black lights for extra effect. Black lights and other colored light bulbs such as green and red can be found at Walmart, Micheal's and most other hardware stores. 

Dry Ice Cauldron- For this one take a larger plastic black cauldron and (using gloves) place pieces of dry ice along with a cup or two of cool water in the bottom of the cauldron. Then take a smaller black cauldron and place it inside the larger cauldron and fill with your beverage of choice. For extra effect use the submersible led lights shown above for added creepy effect.

These are fantastic, holographic pictures in frame, when you look at them at different angles the image morphs in to a creepy zombie or ghost. I have found these in the past at Micheal's but also at the Dollar Store, if you purchase them from the dollar store you can pop the print out of the inexpensive plastic frame and put them in to your own frames at home. 

One of my favorites, perch crows on your front porch rail, your mailbox or your window sills for added ambiance...

Glow Sticks on the front porch steps for Halloween Night!!!

Here are a few other tips and tricks;

Cheesecloth can be purchased at craft stores and Halloween specialty shops, drape it in doorways, over windows or as a tablecloth.

Place Black light bars under couches, tables or in discrete hiding places .

Borrow or buy an automatic fog machine, place it discreetly by the front door to greet guests with a creepy fog when they enter your crypt.

Turn ordinary white candles in to candles mysteriously dripping with blood by lighting a red candle and letting the wax drip on to the white candle and roll down the sides. 

Use inexpensive cobwebs and fake spiders to haunt your home.

Happy Haunting!!!