Boozy Cupcakes

I spent the last weekend puttering around the city checking out all the tourist attractions with my friend Damon who was visiting from Portland…we went to the Navy Pier and rode the Ferris Wheel, looked at the Millennium Park Bean Sculpture, enjoyed the beautiful harbor on Lake Michigan, and did a bit of shopping on Michigan Avenue, it was so much fun! Thank god the weather is finally getting warmer here so we could enjoy our time outside and not freeze.

We also spent a lot of time in the kitchen cooking up some yummy meals. My favorite recipe was for these Boozy Cupcakes they were absolutely amazing! I only had one cupcake pan so I made one batch of cupcakes and one 9-inch cake. Damon found this recipe which has excellent step by step instructions and pictures, so make sure to check it out. The only thing I would change would be to add Chopped Pecans to the top, which we did with the cake, it really added a perfect balance to the sweetness of the cake. Cheers!

Boozy Cupcakes

Cake:

1 Cup Guiness Beer

1 Stick + 1 Tablespoon Butter, cut into pieces

2 Cups Brown Sugar

¾ Cups Sour Cream

2 Eggs

¾ Cups Cocoa Powder

1 Teaspoon Vanilla

2 Cups Flour

2 ½ Teaspoons Baking Soda

Preheat oven to 350 degrees, and line 24 cupcake tins with paper liners (or 12 cupcakes and one greased 8-9 inch cake pan).

Combine Guinness and butter in a large saucepan, heat to melt butter, remove from heat and whisk in the cocoa and sugar. In a large bowl, combine the sour cream, eggs, and vanilla, then add Guinness mixture and whisk to combine. Next, add the baking soda, and flour and whisk to combine. Pour into cupcake pan and bake 25 minutes for cupcakes, or 35 minutes for cake, or until inserted toothpick comes out clean. Remove from pan and cool completely.

Gnache Filling:

12 Ounce Bag Semi-Sweet Chocolate Chips

½ Cup Heavy Cream

2 Tablespoons Butter

2 Teaspoons Bailey’s Irish Cream

Place the chocolate in a heat-safe bowl. Heat the cream in a small saucepan until simmering, then pour over the chocolate. Let sit for one minute then whisk until smooth. If the chocolate is not completely melted, place bowl over a double boiler. Add the butter and Bailey's and stir until combined. Set aside and cool until thick enough to be piped. Meanwhile, cut a portion from the center of each cupcake, pipe cooled gnache into cupcakes.

Frosting:

1 Stick Unsalted Butter, at room temperature

3 Cups Powdered Sugar

4 Tablespoons Bailey’s Irish Cream

4-6 Tablespoons Irish Whiskey

Chopped Pecans (optional)

Place butter in a mixing bowl and beat at medium-high speed for a minute until light in color and fluffy. Add the Irish Cream and Whiskey and mix to combine. Next slowly add the powdered sugar and adjust with more to create a spreadable consistency. Ice filled cupcakes and top with chopped pecans (if desired).

Chocolate Mousse Torte

I had some co-workers over for dinner last week and wanted to make something extra-special for dessert. I was looking though my Tyler’s Ultimate cookbook and came across this amazing recipe. He called it Cracked Chocolate Earth, but I personally didn’t care for that so I’m posting it as Chocolate Mousse Torte as it is so light and airy like mousse, but so rich at the same time. Everyone loved the dessert and we all talked about how amazing it was. I think this is my new favorite chocolate recipe!

Chocolate Mousse Torte

1 Cup Unsalted Butter, cut into cubes
1 Pound Bittersweet Chocolate (I used Ghirardelli Chocolate Chips)
9 Large Eggs, separated
¾ Cup Sugar
Powdered Sugar, for dusting
Whipped Cream, for garnish (optional)

Preheat the oven to 350 degrees. Butter a 9-inch springform pan.
Put the chocolate and butter into the top of a double boiler and heat over simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the warm chocolate mixture into the egg-yolk mixture to temper the eggs, then whisk in the rest of the chocolate mixture.
Beat the egg whites in a mixing bowl until stiff peaks form, and add into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack, and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 30-40 minutes. Let the cake stand for 10 minutes, then release the sides of the pan. Serve at room temperature, dusted with powdered sugar and whipped cream.

Brownies

I’ve never been one to have much of a sweet tooth but, this last week I just haven’t been able to get enough sugar. Then to top it off, the Food Network was broadcasting shows this morning all featuring chocolate. I went to work thinking about chocolate and had to fire up the oven and make a batch of brownies as soon as I got home. This is a recipe I have had for years, and have really enjoyed it every time I make it. I usually do a brownie mix, because it’s so quick and easy, but tonight I thought it would be so much better to have the ultimate, chocolaty, moist, dense, delicious brownie that you can only get from scratch. I’m not a fan of chocolate chips or nuts in my brownies, but if that something you like, please feel free to throw them in!

Brownies

2 ½ Sticks Butter (18 Tablespoons, cut into small pieces)
12 Ounces Semi-Sweet Chocolate Chips (buy the best ones you can find)
1 ¼ Cups Flour
3 Tablespoons Cocoa Powder
1 Teaspoon Baking Powder
½ Teaspoon Salt
4 Eggs
2 1/3 Cups Sugar
1 ½ Teaspoons Vanilla

In a double boiler, add the butter and chocolate chips, stir occasionally until melted, remove bowl from the heat and set aside to cool.

In a small bowl sift together the flour, cocoa powder, baking powder, and salt, set aside. Place the eggs into your mixer bowl and beat until blended, about 1 minute. Add the sugar and continue to beat on medium speed until light yellow and well combined. Next add the vanilla and blend until just combined. Remove the bowl from you mixer and fold in the chocolate mixture until blended. Next add the dry ingredients to the batter in three additions, gently folding each addition with a spatula.

Pour the batter into a 9x13 inch baking dish that has been lined with parchment paper. Bake in a pre-heated 350 degree for 35-40 minutes or until a toothpick inserted into the middle comes out with a few moist crumbs. Let cool on a wire rack before removing from pan or cutting into squares.

Black Out Cake

This is my friend Lynn’s recipe and I thought I would give it a try, it was heaven! It’s similar to my chocolate cake recipe, except it has coffee and instead of water, and uses butter instead of oil. I also tried out a new frosting, after being inspired by my last month’s Cooks magazine. I used some of the tips from that recipe along with some tips from my good old Betty Crocker. After I had the cake frosted, I thoght why not make it even more decadent, so I got out a block of milk chocolate and grated it all over the top. Thanks for the recipe Lynn!

Black Out Cake

4 cups sugar
3 1/4 cups flour
2 cups cocoa
1 1/2 teaspoon salt
4 teaspoon soda
2 teaspoon powder
6 eggs
2 cups buttermilk
2 cups brewed coffee
4 teaspoon vanilla
8 oz. melted butter

In large bowl whisk together all dry ingredients. In separate bowl whisk together all remaining ingredients. Add wet ingredients to dry mixture and mix by hand until just combined. Pour batter into 3 9-inch buttered and floured cake pans. Bake in a pre-heated 350 degree oven for 30-35 minutes or until toothpick inserted into center of cake comes out clean.

Chocolate Sour Cream Frosting

12 ounces semisweet chocolate chips
½ cup butter
¾ cups sour cream
4-5 cups powdered sugar

Heat chocolate chips and butter in a saucepan over low heat until melted, remove from heat and set aside to cool about 5 minutes. Stir in sour cream, add powdered sugar one cup at a time and beat until well incorporated. Add just enough powdered sugar until frosting reaches spreading consistency.

Chocolate Cupcakes

Chocolate Cupcakes

I was trying to think of a treat to take to work the other day and cupcakes came to mind. I hardly ever make them, because I literally forget about them. It’s interesting to me how people respond to a cupcake versus a regular cake and the fact that just having it in a single serve size brings such happiness to people. I hate to admit it but I used a chocolate cake mix for these and then made my favorite chocolate frosting (hence the lack of a recipe for this posting). Piping icing on cupcakes always seems easier to me than individually frosting them with a knife, and I think it looks a little better too. So here’s to a yummy cupcake, which was forgotten and brought back to existence! If you are feeling guilty using a boxed cake mix and need a recipe for chocolate cake, you can find it here.

Chocolate Frosting

1 Stick unsalted butter, melted (do not substitute margarine here, please!)
2/3 Cups Cocoa
3 Cups Powdered Sugar
1/3 Cups Milk
1 Teaspoon Vanilla
Combine cocoa with melted butter in mixing bowl and mix until combined. Alternately add powdered sugar and milk 1/3 at a time while mixer is at a medium speed. Add more milk if necessary until desired consistency is reached. Stir in vanilla.

Chocolate Truffles

I’m so happy to be feeling better, my hand is healing very nicely and I am getting back in the kitchen!
I am going to a Christmas party tonight, and decided to make these delicious chocolate truffles, one of my favorite sweet indulgences. They always look tough to make, but are super easy, so go ahead and try them out! You can use dark, or milk chocolate if you prefer, or mix to your liking. I like the semi-sweet because dark chocolate is just a little too rich for me and milk chocolate is too sweet. These are also delicious with a little almond or hazelnut extract, or you can use any flavoring you like.

Chocolate Truffles

2 Pounds Semi-Sweet Chocolate, cut into small chunks (I used Ghirardelli)
2 Cups Heavy Cream
2 Teaspoons Vanilla Extract
2 Tablespoons Brewed Coffee
1 Cup Chocolate Baking Powder
1 Cup Nuts, chopped (I used hazelnuts)

Heat cream in medium sized sauce pan over medium heat until bubbles start forming around the edge, remove from heat. Add chocolate and whisk until melted and smooth. Next add vanilla extract and coffee. Place into large shallow dish and refrigerate until cold and set up, about 3 hours.
Scoop teaspoonful sized balls out, or use small melon baller and then roll with hands until ball form is shaped. Next roll truffles in powdered baking chocolate or nuts to coat. Keep chilled until ready to serve.
Makes about 60 truffles, recipe can be divided in half.

Chocolate Gnache

I don’t think there is anything better than chocolate cake with a warm chocolate gnache over the top for dessert. This recipe is a sure way to impress your guests and look like a gourmet chef; they don’t have to know how easy it really is. I serve this with my delicious chocolate cake deluxe recipe, but if you are in a hurry you could whip up a brownie mix or cake mix and use this to make it your own. This is also a great topping for ice cream, or cooled as a filling for chocolate truffles.

Chocolate Gnache

1 Bag Semi-Sweet Chocolate Chips, I like to use Ghirardelli brand
1 Cup Heavy Whipping Cream
1 Tablespoon Butter

Heat butter and heavy whipping cream in top of double boiler until hot and butter is melted. Add chocolate chips and whisk until smooth and all chocolate is melted.
Drizzle large spoonful over cake and serve with a dollop of whipped cream.

Oatmeal Chocolate Chip Cookies

So I woke up today with a sudden craving for my oatmeal chocolate chip cookies. Fortunately I had all the ingredients on hand that I needed to make them.I like to use a scoop instead of a teaspoon so all the cookies are the same size and my hands don't get all messy.

Oatmeal Chocolate Chip Cookies

1 Cup Butter, room temperature

¾ Cups Granulated Sugar

1 Cup Brown Sugar

1 Teaspoon Vanilla

½ Teaspoon Salt

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

2 Eggs

2 Cups Flour

2 ½ Cups Oatmeal (do not use instant oatmeal)

1 Bag Semi-Sweet Chocolate Chips

Cream together butter, granulated sugar, and brown sugar over medium speed until well mixed. Next add vanilla, salt, baking soda, and baking powder, mix until incorporated. Add eggs and mix until just combined. Add flour and mix over medium speed until well blended. Add oatmeal and mix until blended, then add chocolate chips and mix until just incorporated.

Scoop heaping teaspoon full’s of dough onto ungreased baking cookie sheet.

Bake in 375 degree pre-heated oven for 8-10 minutes, or until just starting to brown. Let sit for a few minutes, and then move to wire cooling rack.

Chocolate Cake Deluxe

I love my chocolate cake and so does everyone that has had it. It's a staple at my dinner parties and always receives rave reviews! I made 6 batches of this cake and put them into french paper baking cups for Patti's birthday party and then piped a P on each one, they were beautiful! Its amazing how 50 miniature little cakes look all set out on the table!

Chocolate Cake Deluxe

2 Cups Sugar

1 ¾ Cups Flour

¾ Cups Cocoa

1½ Teaspoons Baking Powder

1 ½ Teaspoons Baking Soda

1 Teaspoon Salt

2 Eggs

1 Cup Milk

½ Cup Vegetable Oil

2 Teaspoons Vanilla

1 Cup Boiling

WaterCombine all dry ingredients in mixing bowl. Add eggs, milk, oil, and vanilla. Beat 2 minutes on medium speed. Stir in boiling water.

Pour into greased and floured 9x13” or two greased and floured 8” round baking pans.

Bake 350 degrees for 30-35 minutes, or until toothpick inserted into middle of cake comes out clean.

Cool completely on wire baking rack.

Chocolate Frosting

1 Stick unsalted butter, melted (do not substitute margarine here, please!)

2/3 Cups Cocoa

3 Cups Powdered Sugar

1/3 Cups Milk

1 Teaspoon Vanilla

Combine cocoa with melted butter in mixing bowl and mix until combined. Alternately add powdered sugar and milk 1/3 at a time while mixer is at a medium speed. Add more milk if necessary until desired consistency is reached. Stir in vanilla.