Holy Cookie! The Wrapped Oreo

Found this recipe on Pinterest and knew I had to try it! It's hard to say who first came up with it, because it's all over the blogs now, but Picky Palate claims to be the first (and she has great pictures), so I'll give her the credit :)

Now, I don't know that this will go on my list of cookies to make again and again- mostly cause they're REALLY sweet, not that that's a bad thing- but they sure are fun!

Oreo Stuffed Chocolate Chip Cookies
Ingredients:
1/2 cup Butter
3/4 cup light brown sugar
1 cup granulated white sugar
2 eggs
1 tablespoon pure vanilla extract
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz chocolate chips
Oreo Cookies (about 24)

Method:
1.Preheat the oven at 350 degree F. Line a baking sheet with parchment paper.
2.In a mixing bowl, beat the butter and sugars until well combined.
3.Add in the egg and vanilla extract and mix well.
4.In another mixing bowl whisk together the flour, salt and baking soda.
5.Gradually add this dry mixture into the wet mixture, along with chocolate chips, until combined.
6.Take a scoop of the dough and place on top of the oreo cookie. Take another scoop and place on the bottom of the oreo cookie.
7.Press lightly between your palms and seal the edges together by pressing and cupping the cookie on your palm.The oreo cookie should be completely inside the dough with all the edges sealed.
8.Place the cookies on the prepared baking pan, an inch apart.
10.Bake for 10-12 minutes or until the sides start turning brown.
11.Cool in the baking pan for at least 5 minutes, since the cookies will be really soft when you take out them from the oven.
12.Transfer them to a wire rack and cool completely before you store them in an air tight container.

MONSTER Cookies

I can't believe I haven't posted this recipe yet. I love making these for people because I make them HUGE, so they're really exciting to recieve as a gift or a thank-you. Thanks to Audra Croft for the original recipe, I have altered it slightly to fit my tastes. And you may want to play around with the nuts and chocolate and find your favorite. I choose to use equal parts white chocolate and bittersweet chocolate, because I think they complement each other nicely, but feel free to try semi-sweet chocolate, M&M's, or a different type of nuts to make them your own.

MONSTER COOKIES
(If you make these cookies as big as I do, this recipe makes about 3 dozen)

2 cups butter, softened
2 cups sugar
2 cups firmly packed light brown sugar
4 large eggs
2 teaspoons vanilla
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
5 cups uncooked regular oats
2 cups (12 oz.) bittersweet chocolate chips
2 cups (12 oz.) white chocolate chips
2 cups chopped pecans

Cream butter and sugar till light and fluffy.
Add eggs one at a time and vanilla.
Sift together flour, baking soda, baking powder, and salt and gradually add to butter mixture.
Stir in oats, chocolate and nuts.
Shape cookie dough into 3-inch balls, 2" apart. Flatten each ball to a 2.5" circle. (For me this means they are so big I can only fit 6 at a time on the baking sheet) Bake at 375° for 10 minutes or until lightly browned.
Cool slightly on baking sheets before removing, then finish cooling on a wire rack.

Rocky Road Tart

(marthastewart.com)
This was a fabulous recipe. Perfect for a party as it's big and you can't eat more than a slice (or 2 if you've got a sweet tooth like me). It looks like candy poured into a crust and hardened, but it's actually very creamy and soft, heavenly.
(I used Hershey's Special Dark Chocolate Chips, but the better the chocolate the better the flavor)

FOR THE CRUST
8 ounces graham crackers (about 15)
2 tablespoons sugar
1/4 teaspoon salt
½ cup unsalted butter, melted

FOR THE GANACHE AND FILLING
15 ounces bittersweet chocolate
1 3/4 cups heavy cream
2 large egg yolks, lightly beaten
2 cups mini marshmallows
1 cup salted almonds with skins, lightly toasted

FOR THE TOPPING
3/4 cups mini marshmallows
1/4 cup salted almonds with skins, lightly toasted and coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped (about 1/3 cup)

Directions
Make crust: Preheat oven to 350 degrees. Process graham crackers, sugar, and salt in a food processor until finely ground. Transfer to a medium bowl, and stir in melted butter. Mix until combined.
Pour mixture into a 10-inch tart pan or springform pan. Press crumbs with your hand or the bottom of a glass to form an even layer on bottom and up sides of pan. Bake until crust just starts to turn golden brown, about 15 minutes. Let cool completely on sheet on a wire rack.
Make ganache: Melt 10 ounces bittersweet chocolate in a large heatproof bowl set over a pan of simmering water; keep warm. Meanwhile, bring cream just to a simmer in a medium saucepan over high heat; remove from heat. Whisk 1/4 cup hot cream into the beaten egg yolks, then whisk the yolk mixture into the remaining cream in saucepan. Whisk cream mixture into the melted chocolate, and set the ganache aside.
Coarsely chop remaining 5 ounces bittersweet chocolate, and transfer to a large bowl. Toss in 2 cups mini marshmallows and 1 cup whole toasted almonds. Scatter mixture all over bottom of cooled crust. Reserve 1/2 cup ganache for topping, and pour the rest evenly on top of the filling (do not overfill the crust). Refrigerate tart, uncovered, while you make the topping. Meanwhile, cover reserved ganache with plastic wrap, and set aside at room temperature.
Make topping: Toss together 3/4 cup mini marshmallows, 1/4 cup chopped toasted almonds, and 2 ounces chopped bittersweet chocolate; sprinkle over filling. Drizzle reserved 1 cup ganache over tart, and refrigerate 10 minutes more before cutting into slices. Tart can be refrigerated, covered, up to three days.

Mint Chocolate Chip Cupcakes

(from Krystina Castella)

Mint Chocolate Chip Cupcakes (makes 12)
Ingredients:
1/4 cup butter, room temperature
3/4 cup sugar
1/3 cup (2 ounces) unsweetened chocolate, melted
2 eggs, room temperature
1 teaspoon pure peppermint extract
1/2 cup chocolate milk
1 1/2 cup flour
1 teaspoon baking soda
1/2 cup chocolate chips

Directions:
1. Preheat oven to 350 degrees. Insert liners in standard muffin pan.
2. In a large bowl cream butter and sugar till light and fluffy (3-5 min)
3. Beat the melted chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat until creamy.
4. In a seperate bowl sift together flour and baking soda.
5. Add the flour mixture to the chocolate mixture and beat until well blended then stir in the chocolate chips.
6. Fill cupcake liner 3/4 full. Bake 15-18 minutes. Cool completely, top with Mint Cream Cheese
Frosting. Decorate with Andes Mints or chocolate chips.

Mint Cream Cheese Frosting
Ingredients:
8 ounce pkg cream cheese
6 tablespoons butter
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
2 teaspoons peoppermint extract
green food coloring (optional)

Directions:
1. In a medium bowl, cream together butter and cream cheese with an electric mixer until smooth.
2. Slowly stir in the sifted powdered sugar and beat until lumps are gone. Add green food coloring, vanilla and peppermint extract.

Molten Chocolate Cakes

(from BAKERS)

Ingredients:
6 oz Dark Chocolate
10 tablespoons butter
1 ½ cups powdered sugar
½ cup flour
3 whole eggs
3 egg yolks

Directions:
1. Preheat oven to 425 degrees
2. Grease your pan of choice (I made 12 standard cupcake/muffin sizes, or you can do 6 (6 oz.) custard cups)
3. Melt chocolate and butter together in the microwave on 50% power for a minute, then stir. Melt for additional 10 seconds stirring after each until smooth.
4. Sift in powdered sugar and flour
5. Add whole eggs and egg yolks, beat until well blended
6. Divide batter into cups (you can fill them pretty full as they don’t rise much. Next time I will probably fit the batter into 10 standard size cupcake liners)
7. Bake. If you use a standard muffin pan bake 6-8 min., with custard cups it will take 12-14 min. When they are done these cakes should still be wiggly in the center. Let stand 1 min.
8. Invert cakes onto dessert dishes and garnish with powdered sugar, fresh berries, or ice cream. Serve immediately.

Chocolate Mint Sandwiches

Warning! These are intense! But so yummy!

Makes 3 dozen
(thanks to marthastewart.com)

COOKIES
1 cup unsweetened Dutch-process cocoa powder
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg, room temperature
Confectioners' sugar, for work surface
GANACHE
1/4 cup heavy cream
6 ounces semisweet chocolate, very finely chopped
3/4 teaspoon pure peppermint extract
GLAZE
6 ounces semisweet chocolate, very finely chopped


Directions
1. Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).
2. Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners' sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.
3. Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
4. Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
5. Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes. Cookies can be refrigerated in a single layer in airtight containers up to 2 days.

Rugelach

"A yummy not-too-sweet pastry rolled with cinnamon sugar, nuts and chocolate"
Makes 48 cookies
(allrecipes.com)

2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup sugar
1/2 teaspoon vanilla
1 cup unsalted butter
1 (8 ounce) package cream cheese
1/3 cup sour cream
1/2 cup white sugar
1 tablespoon ground cinnamon
1 cup finely chopped pecans
1/2 cup mini chocolate chips

DIRECTIONS
1. Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, sugar, vanilla, butter or margarine, cream cheese and sour cream until crumbly.
2. Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days. 3. Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them.
4. Combine sugar, cinnamon, chopped pecans, and chocolate chips.
5. Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
6. Preheat oven to 350 degrees F (180 degrees C).
7. After rugelach are chilled, bake them in the center rack of your oven 20 minutes until lightly golden. Cool on wire racks. Store in airtight containers. They freeze very well.
8. Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add chopped nuts and chopped raisins. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.

Chocolate Strawberry Shortcake Cupcakes

This recipe makes 18 cupcakes

Vanilla Cupcakes (Amy Sedaris)
1 ½ sticks of unsalted butter
1 ¾ cups of sugar
Beat well, then add:
2 large eggs
2 teaspoons of pure vanilla
½ teaspoon of salt
2 ½ teaspoons of baking powder
2 ½ cups of flour
1 ¼ cups of milk
Beat well, fill cups about ¾ full, and bake at 350 degrees for 18-20 minutes.

Ganache (chockylit)
2 cups semi-sweet chocolate chips (12 ounces)
1 ½ cup heavy cream
1 teaspoon vanilla
¼ teaspoon salt
1 cup strawberries, diced
1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and salt. Stir until combined.
5. Divide the ganache in two approximate equal portions. In the first portion, mix in the chopped strawberries. Transfer to the refrigerator to chill.
6. Leave the second portion on the counter to cool down. You want the filling to thicken up before the glaze.

Assembly
1. Cut out a cone from each cupcake. Flip the cone and cut off the excess. Set the top aside.
2. Fill each cavity with the strawberry-chocolate ganache
3. Replace each top
4. Glaze top with plain chocolate ganache
5. Pipe sweetened whipped cream on top and decorate with a fresh strawberry

I put the leftover cupcakes in the refrigerater, then laughed. They looked like a little bit of heaven in the middle of that ugly mess of condiments.

Lamingtons

(Joyofbaking.com)

You know how I love individual sized stuff, here is a fun variation on an individual cake.
Lamingtons are one of Australia's national cakes and consist of a small square of white cake (sponge, butter, or pound) that is dipped in a sweet chocolate icing and then rolled in desiccated coconut. I chose to vary a bit from the original and left some coated in pure chocolate and some rolled in toffee bits. The turned out really tasty, I loved the way some of the chocolate frosting soaked into the outside layer of the cake. But I should warn you, these are a time consuming.

Cake Recipe:
2 cups (280 grams) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk
Chocolate Frosting:
4 cups (1 lb.) (454 grams) confectioners' (powdered or icing) sugar, sifted
1/3 cup (30 grams) cocoa powder (I like to use Dutch-processed)
3 tablespoons (42 grams) unsalted butter
1/2 cup (120 ml) milk
Coating:
Here’s where you can be creative
I used: coconut, toffee bits
Other ideas: chopped nuts (hazelnuts would be good)

Cake: Preheat oven to 350 degrees F and place oven rack to middle position. Butter, or spray with a nonstick cooking spray, the bottom and sides of an 8 inch square cake pan. Set aside.
In a large bowl sift or whisk together the flour, baking powder, and salt. Set aside.
In bowl of electric mixer, beat the butter until soft. Add the sugar and beat until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.
Spread the batter into the prepared pan and smooth the top with an offset spatula. Bake in a preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake in its pan on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Re-invert. Freeze the cake for several hours (or overnight- The reason for doing this is that it is much easier (less crumbs) to coat a cold cake with frosting.) Cut it into 16 two-inch squares
Chocolate Frosting: Place the confectioners' sugar, cocoa powder, butter and milk in a heatproof bowl over a saucepan of simmering water. Stir the mixture until it becomes smooth and of pouring consistency.
To assemble Lamingtons: Make a production line; put the 16 squares of cakes on a wire rack that is placed over a baking sheet (to catch the drips). Have ready the coconut on a large plate and the chocolate frosting. Spoon or ladle the chocolate frosting over each square of cake, making sure you cover all sides. (It is best to do a few squares at a time.) With a small offset spatula or knife transfer the chocolate covered cake to the plate of coconut and roll the cake in the coconut, covering all sides. Gently transfer the lamington to a clean wire rack to set. Repeat with the rest of the cake squares. Once the Lamingtons have set, store in an airtight container for several days.
Note: When you ladle the frosting over the cake, some of the frosting will drip onto the baking pan. Pour this frosting back in your bowl and reuse (strain if necessary). If the icing becomes too thick to pour, simply place the frosting back over the saucepan of simmering water and reheat until it is of pouring consistency. (You may have to do this a few times as the frosting has a tendency to thicken over time. Add a little more milk to frosting if necessary to get pouring consistency.)
Makes 16 2-inch (5 cm) squares

Boston Cream Pie

I made this over the weekend for my brother-in-law's birthday. It was super yummy!

Pastry Cream
1/4 cup granulated white sugar
3 large egg yolks
1/8 cup all-purpose flour
Scant 3 tablespoons cornstarch
1 1/4 cups milk
1 teaspoon vanilla extract

1. In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Do not let this mixture sit too long or you will get pieces of egg forming.)
2. Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
3. Meanwhile in a small saucepan, bring the milk just to a boil over medium heat. (Watch carefully and remove from heat just as the milk starts to foam up.)
4. Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
5. Place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.
6. Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.

Sponge Cake
5 large eggs
3/4 cup granulated white sugar, divided
1/2 teaspoon pure vanilla extract
1/2 cup plain cake flour (not self-rising)
1/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons milk
2 tablespoons unsalted butter
1/8 teaspoon cream of tartar
1. Preheat oven to 350 degrees F and place rack in center of oven. Butter and line the bottoms of two - 8 inch round cake pans with parchment paper.
2. While the eggs are still cold separate three of the eggs, placing the yolks in the bowl of your electric mixer and the whites in another bowl. To the yolks (in your mixer bowl) add the two remaining eggs.
3. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
4. Meanwhile, in a small bowl whisk together the flours, baking powder, and salt. Set aside.
5. Place the milk and butter in a small saucepan, over low heat, and warm until the butter melts. Remove from heat, cover, and keep warm.
6. In your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the whole eggs and yolks and 6 tablespoons of the sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon).
7. Beat in the vanilla extract.
8. Remove batter from mixer bowl to another large clean bowl. Sorry, but you’ll need to wash your mixer bowl now.
9. In the clean mixer bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites and cream of tartar, at low speed, until foamy. Increase the speed to medium-high and gradually add the remaining 6 tablespoons of sugar, beating until soft, moist peaks form.
10. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated.
11. Sift half of the flour mixture over the top of the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Do not over mix.
12. Make a well on one side of the batter and pour the melted butter/milk mixture into the bowl. Gently but thoroughly fold the butter mixture into the batter. Do not over mix.
13. Divide the batter between the two prepared pans, smoothing the tops, and bake for about 18-20 minutes or until light brown and springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Immediately run a spatula or sharp knife around the inside of the pans and then invert the cakes onto a wire rack. Remove parchment paper and re-invert. Cool completely.
When the cakes have cooled and you are ready to assemble the Boston Cream Pie, make the Chocolate Glaze.

Chocolate Glaze
6 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
1 teaspoon unsalted butter

1. Place the chopped chocolate in a small heatproof bowl.
2. Bring the cream and butter just to a boil in a saucepan over medium heat.
3. Immediately pour the boiling cream over the chocolate and allow to stand for 3-5 minutes.
4. Gently stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.

To Assemble: Place one cake layer on your serving plate, bottom side facing up. Spoon the pastry cream onto the cake, spreading to make an even layer. Place the second cake layer (bottom side up) onto the filling. Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake, allowing the glaze to drip down the sides. Let the cake sit until the glaze sets, about one hour. Serve. This cake is best eaten the same day it is made. Cover and refrigerate any leftovers

Next, I need to make Boston Cream Cupcakes, oooohh, my mouth is watering.

I forgot to take a picture, so here's the one from the website where I got the recipe (joyofbaking.com)

Black and White Crinkles

(thanks to joyofbaking.com)

4 tablespoons unsalted butter
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder

1 cup (110 grams) confectioners (powdered or icing) sugar, sifted

1. In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.
2. In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (about 3 min- when you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)
3. Beat in the vanilla extract and then stir in the melted chocolate mixture.
4. In a separate bowl whisk together the flour, salt, and baking powder.
5. Add dry ingredients to the chocolate mixture, stirring just until incorporated.
6. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours or overnight).
7. Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper, and set aside.
8. Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch (2.54 cm) diameter ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on prepared baking sheet. Continue forming cookies, spacing about 2 inches (5 cm) apart on baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)
9. Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool.
These cookies are best eaten the day they are baked.
Makes about 3 dozen cookies.

My notes:
To ensure that you get the beautiful dark chocolate showing through the cracks in powdered sugar be sure you do not make the balls too big, go smaller if you're in doubt. Also, you really should move the oven rack to the middle. I usually have mine one below center, but for these, you need it in the center.

Dark Chocolate Coconut Cupcakes (Mounds Cupcakes)

My parents are coming to visit tomorrow and I wanted to make them a special treat. Since my mom doesn't like chocolate I was at a loss. My dad however is a dark chocolate lover (like me) so these are more for him (Mom can enjoy the fresh starwberries I picked up today, she'd probably like that better anyway!).

Cupcakes (Hershey’s “Especially Dark” Chocolate Cake”)
Makes 24+ cupcakes
I personally like a light, fluffy cake, and the Hershey’s recipe (on the back of the cocoa box) is great. I used their “Special Dark Cocoa” this time and really liked it.
2 C sugar
1 ¾ C flour
¾ C Hershey’s Special Dark Cocoa
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 C milk
½ C vegetable oil
2 tsp vanilla extract
1 C boiling water

1. Preheat oven to 350, line 2 muffin pans with cupcake liners
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
4. Fill cupcake liners about ¾ full, bake 18-20 minutes

Chocolate Ganache Filling
8 ounces bittersweet chocolate

1 cup heavy cream

1 teaspoon vanilla

pinch salt
1. Chop chocolate and transfer into a heat proof bowl.

2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.

3. Let sit for 1 minute then stir until combined.

4. Add vanilla and pinch of salt and stir until combined.

5. Let cool to room temperature.

Coconut Buttercream Frosting (from chockylit)

1-1/2 sticks butter, room temperature

2 Tb milk

1 teaspoon vanilla

2 cups powdered sugar

pinch of salt

1-1/2 cups coconut, sweetened flaked
1. Beat butter briefly, scrape bowl.

2. Add the sifted powdered sugar and milk. Beat until smooth.

3. Add coconut and pinch of salt and mix until combined.

Assemble

1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.

2. Fill the cavity with a teaspoon or so of ganache filling.

3. Replace top.

4. Frost with coconut frosting.

5. Sprinkle tops with chocolate shavings

S'mores Cupcakes

Okay, so these did not turn out exactly as anticipated, but they did turn out really yummy. The main problem I had was with the frosting I'm not sure if my butter was too warm or what but I piped the frosting on top and was planning on topping it with graham cracker crumbs and a piece of choclate, but it didn't hold shape and sort of melted all over the top of the cupcake. So instead I used some leftover ganache to top it.
I used a few diiferent recipes combined to make these, so credit to chockylit and here (this is what I wanted mine to look like :)

Graham Cracker Cupcakes
15 regular cupcakes / 350 degree oven
1 cup graham cracker crumbs, from 6 whole graham crackers
1/4 cup (1/2 stick) melted butter
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup light brown sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/3 cup graham cracker crumbs, from 2-1/2 whole graham crackers
1 teaspoon baking powder
1/8 teaspoon salt
2/3 cup milk
1 teaspoon vanilla

1. Combine 1 cup of graham cracker crumbs and melted butter.
2. Scoop a heaping teaspoon into each cupcake paper, pressing down to cover the bottom.
3. Beat butter on high speed until soft, about 30 seconds.
4. Add brown sugar. Beat on medium-high until light and fluffy, about 3 minutes.
5. Add eggs one at a time, beat for 30 seconds after each.
6. Whisk together flour, graham cracker crumbs, baking powder, and salt in a bowl.
7. Measure out milk and vanilla together.
8. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
9. Add about one third the milk/vanilla mixture and beat until combined.
10. Repeat above, alternating flour and milk and ending with the flour mixture.
11. Scoop into cupcake papers three-quarters full.
12. Bake for 20-22 minutes until a toothpick comes out clean.

Chocolate Ganache Filling
1 1/2 cups semi-sweet chocolate chips
1 cup heavy cream
1 teaspoon vanilla

1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and stir until combined.
5. Let cool to room temperature.

Marshmallow frosting:
1/2 C. butter, room temperature (next time I might try using 1/3 cup)
1 cup confectioner's sugar
1/2 tsp. vanilla
13 oz. tub of marshmallow cream

1. Cream the butter on high until it's light and fluffy.
2. Add the confectioner's sugar, 1/4 cup at a time, and beat until fluffy each time.
3. Beat in the vanilla until incorporated.
4. Add marshmallow cream and mix on low speed 'until creamy (Don't over mix, or you'll knock the air out)

The picture of the inside isn't the best, I was in a hurry, so I cut it before the chocolate had a chance to firm up, but you get the idea, ooey, gooey, messy, yummy.

Peanut Butter Filled Chocolate Cupcakes With Chocolate Ganache Frosting

(Many thanks to chockylit)
Sinfully yummy, WARNING, have a tall glass of milk handy!

Chocolate Cupcakes
24 regular cupcakes / 350 degree oven

5.4 ounces dark chocolate (I used just shy of 1 C semi-sweet chocolate chips)
22 tablespoons butter
1-3/4 cups plus 2 tablespoons sugar
6 eggs
1 cup plus 2 tablespoons flour
4-1/2 tablespoons cocoa powder, unsweetened
1-1/2 teaspoon baking powder
pinch of salt

1. Melt chocolate and butter over a water bath.
2. Add sugar and stir, let mixture cool for 10 minutes.
3. Beat in an electric mixer for 3 minutes.
4. Add one egg at a time, mixing for 30 seconds between each
5. Sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended.
6. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.

Peanut Butter Filling
4 ounces or 1/2 package of Philly cream cheese
1 cup creamy peanut butter
2 cups sifted powdered sugar
1 tablespoon vanilla extract
1/4 cup milk

1. Beat cream cheese and peanut butter until combined.
2. Add powdered sugar and vanilla and beat until combined.
3. Add the milk and beat until combined.

Chocolate Ganache
4 ounces bittersweet chocolate
5 ounces semisweet chocolate
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon butter, room temperature
2 cups powdered sugar

1. Chop chocolates and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add butter and vanilla and stir until combined.
5. Transfer to the bowl of an electric mixture and let cool for 10 minutes.
6. Sift powdered sugar into the mixture and beat until combined.
7. Continue to beat with an electric mixer until lighter in color and creamy (takes a while, be patient)

Assemble
1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with a teaspoon or so of peanut butter filling.
3. Replace top.
4. Frost with ganache.
5. Decorate as you wish.

****Update
I just took the leftover peanut butter filling and ganache frosting and layered it on top of homemade fudge brownies. I think I died and went to heaven for a few minutes!

Rich Choclate Frosting

Best Chocolate Frosting
adapted from Martha Stewart’s Baking Handbook

1/2 C semi-sweet chocolate chips
3 tablespoons unsweetened cocoa powder
3 tablespoons boiling water
1 stick (1/2 cup) butter, room temperature
1/2 cup powdered sugar

1. Chop the chocolate and place in a heat proof bowl.
Microwave at 15 second intervals until almost melted, then just stir till it is comlpletely melted.
Let cool for 15 - 20 minutes.
2. Dissolve the cocoa powder in the boiling water in a small bowl. Set aside.
3. In an electric mixer, beat butter until creamy. Scrape the bowl.
4. Add powdered sugar and beat to combine.
5. Add cooled, melted chocolate and beat to combine.
6. Add cocoa paste and beat to combine.
Makes enough to frost a dozen cupcakes (or eat it with a spoon straight from the mixing bowl!)