Triple Chocolate Lovers Dream!

Oh My Chocolate Heaven!!

So on Saturday I decided that I desperately needed a chocolate fix! Searched around the internet and found some chocolate cake ideas. This is what I have come up with! With a dark chocolate ganache filling and a creamy butter chocolate frosting. The cake is simple and light, nothing heavy or too sweet.


Triple Chocolate Cupcakes

OMG!!! My family and I demolished a dozen and a half in 12 hours.

OKAY, I wont keep you guys any longer.. here is the recipe:


Chocolate Sour Cream Cake:
1.5 C AP Flour
1/2 C White Sugar
1/2 C Brown Sugar- firmly packed
3/4 teas Baking soda
1/4 teas Salt
2 oz Bittersweet Chocolate- finely chopped
2 T Unsalted Butter
1/4 C Unsweetened Cocoa
1/2 C Boiling Water
1 teas Vanilla
1/2 C Sour Cream
1/2 C Buttermilk
2 Large Eggs

Sift flours, sugars, baking soda and salt.
 In a large bowl, I find glass works best for me, put chocolate, butter and cocoa and pour the boiling water over it. Let it sit for just 2 minutes then mix with a whisk until melted and combined. Add the vanilla, sour cream, buttermilk, eggs. Mix. Then add the dry ingredients until its smooth.

Spoon batter into lined cupcake pan and bake @ 350* for 18 minutes. Let cool for 5 minutes then move to a wire rack.

Next, once they are completely cooled hollow out the center.

Then you are going to make the Chocolate Ganache Filling:

4 oz of Semi- Sweet Chocolate- finely chopped
1/2 C Steaming Hot Whipping Cream

Place the chocolate in a large measuring cup and pour the hot whipping cream over it. Let sit for 2 minutes then stir until smooth. Cool to room temperature. Fill centers with a generous amount.

The final step is the frosting and chopped chocolate decoration:

1/2 C Butter- room temperature
1/3 C Whipping Cream
1/8 teas Salt
1/2 C Unsweetened Cocoa
1 teas Vanilla
1 Lb Powdered sugar - I used just over 2 cups and it seemed to be perfect. Quite Thick

Place butter, cream, and salt in bowl, sift cocoa over and mix until creamy. Add vanilla and sift the powdered sugar mix until combined. Then beat on medium until creamy.

OH YUMMY!

I used some chopped dark and white chocolate for some pretty decoration!

Well I hope you guys decide to try this recipe. My dad who is my biggest supporter said these were "the best cupcakes i have ever made to date". And I have made a lot of creations.

Have a lovely date, Bloggers!

Sweethearts for your Sweetheart!

Hello Bloggers!
So today I thought, with Valentines Day creeping up on us, I would share with you guys my valentines cupcakes. I actually found one of these decorating designs on Pinterest which I draw a lot of inspiration from but always like to add my own twist. Both of these cupcakes are so easy and you can make them start to finish in ONE hour!! WeeHoo! We like things that take very little effort and time. So here it is:

Dark Chocolate Heart Cupcakes & Chocolate Cordial Cherry Cupcakes.

They are both very basic. Just take your favorite dark chocolate cake recipe and bake the cupcakes.

For the cherry ones just sub 1/2 of the amount of liquid with cherry juice and place a cherry pitted and de-stemmed in the center. If you like to place a cherry on top like I did, let the cherries dry on a paper towel for about 1 hour or the juice will run all over the icing and make a big mess. You'll never guess how I figured that one out!! Hehe

For the Heart ones take the other half of your batch of dark chocolate cupcakes without the cherries and once they are completely cool cut the tops off right at the liner line. Be so sure they are completely cooled and use a serrated knife to do the work as to make sure you don't smoosh the cake. I would recommend you do one cake at a time so you match the top back with the right bottom. With a small cookie cutter-- cut the heart into the top piece. It's okay if the top falls into three- just keep them right by each other. Sprinkle with sifted Powdered Sugar. Next, you are going to frost with favorite icing (I use a butter cream) the cut off bottom generously and place the hopefully one piece topper back on. Bing Bang Boom-- Done!

I want to note if you absolutely hate dark chocolate, or even chocolate you could use a vanilla or white cake, red velvet, or something else that floats your boat. It's all about having fun in the kitchen!

Snickers Cupcakes and a Big Glass of Milk!

When I decided that I wanted to be a baker, I never expected what has happened now. Within 2 weeks of bringing in my cupcakes to my work and  co worker bringing one to his buddys restaurant I "blew up". Haha. My snickers cupcakes sold out in his shop within 3 hours. That started a whole holiday season of me baking like a FOOL! Although I cant complain, it was a hassle. Being a full time college student, and having a job, and trying to start my own baking business, I spent many nights mixing batter next to my Business Law book.

 The Snickers Cupcakes were the very first cupcakes that I made and decorated. I recently have updated them with some of my newly acquired skills. My mother walked in to see the display and all she could say was how impressed she was.
so without further a due I will share with you my Snickers Cupcake recipe.

Since this was my first try with cupcakes I used a box cake mix. There is nothing wrong with that I've just moved on to making everything from scratch.

Snickers Cupcakes

1 Devils Food box cake mix
1/2 c Vegetable Oil
1/2 c Water
4 large Eggs
1 small box Instant Chocolate Pudding
8 oz Sour Cream
1 bag mini snickers candy

Preheat oven to 350* 
Mix all of your ingredients in a stand mixer until well combined. Line pan with liners. I use a size # 20 scoop and fill them with one scoop, or 3/4 the was full.  Push 1/2 or full piece in the center of batter.
Bake for 18- 20 minutes or until the top springs back when you press lightly.
Let cool in pan for 5 minutes and then pull out and transfer to cooling rack.

Caramel Icing

1 stick Unsalted Butter (if it's not unsalted it will heat quicker and won't pipe well)
1/3 c shortening
1/2 c caramel topping
3 1/2 c powdered sugar
1/8 t salt
snickers pieces for garnish

In stand mixer with paddle attachment cream butter and shortening for 3- 5 minutes.
Turn mixer on low speed add caramel topping and salt and mix until combined.  Scrap Sides. Slowly add powdered sugar until desired consistancy. Beat on medium high for 1 minute.

 It is kind of a lengthy process but they are soo worth it! Make sure you have a big glass of milk to wash down all of this chocolate-y goodness.