Archive for the 'chocolate' Category

06
Nov
11

On Board the Crazy Train of Inspiration

Inspiration. I love that word. I love the idea of inspired thoughts and action. As human beings we are inspired by our world around us, every day, every moment. We just have to be aware of it.

For example, a few weeks ago as I was quickly breezing through the produce department on my way to the time clock, I overheard a snatch of a conversation between two co-workers. They were talking about Ozzy Osbourne. Bam! It hit me. I knew what I was going to be for Halloween this year. It was that simple and inspired.

Vampire Gran as Ozzy

Ozzy as Ozzy

A little scary

I’m not the only one lookin’ a little old

This was everyone’s favorite shot

Looking at some over ripe bananas in the fruit bowl this morning, I knew some baking had to occur today. Would it be muffins or waffles? I’ve fallen in love with two recipes lately and have been making them weekly. The muffins won the mental coin toss, so I commenced to prepare the pan, mash bananas, and gather my ingredients. The last time I made these muffins I added some sweetened flaked coconut. Everyone raved. I always put chopped nuts in the muffins, usually walnuts or pecans. Inspiration reared up and the bright light came streaming in. I heard the faint angelic voices in my head sing out in unearthly splendor. What if I add cocoa powder today? Chocolate, coconut and pecans = German chocolate goodness. German Chocolate Banana Muffins!

 

Holy breakfast break though, Batman! These are some fantastic treats. But are they really muffins? Or are they naked cupcakes? Cuppins? Muffcakes? (oh, that sounds kinda naughty). Breakfast cupcakes? Whatever we call them, they are inspired goodness. You be the judge.

German Chocolate Banana Muffins

1 ¾ cups spelt flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt (Kosher or sea salt)

¼ cup cocoa powder, sifted

1 ½ cups ripe mashed bananas (about 3 large or 4 medium bananas)

2/3 cups pure maple syrup

1/3 cup canola, sunflower or extra virgin coconut oil, melted

½ cup chocolate chips (use dairy free if making vegan muffins)

½ cup chopped pecans

1 cup flaked coconut

Turbinado sugar for sprinkling

Preheat oven to 375° Prepare 12 cup muffin pan with paper liners or light coating of oil

Whisk together flour, baking powder, soda, salt and cocoa powder in large mixing bowl.

In a smaller bowl mash bananas, oil, and maple syrup together.

Stir wet into dry ingredients until just mixed. Add chocolate chips, pecans and coconut.

Divide evenly into the prepared muffin pan. Sprinkle tops with turbinado sugar.  Bake for about 25 minutes until toothpick inserted into the center of the muffins comes out clean. Cool on wire rack.

Store in airtight container for up to 3 days. These freeze beautifully. Double wrap individually in plastic wrap and store in a freezer Zip Lock baggie.

Crazy full of chocolaty coco nutty Germany goodness

28
Jan
11

Triple Chocolate Threats

Evil temptress chocolate treat

 

Sometimes I question which is it that I am most addicted to, the consumption of sugary

goodness or the creation of such treats?  I enjoy both, but if I had to choose but one, I’m

pretty sure that creation would win.  Oh, don’t get me wrong, I would have a really hard

time shaking the sugar monkey off my back.  He’s been with me for deep.  But, I know I could

do it.  I’m just not ready yet.

Now, the thought of never baking another cake, cookie or pie strikes fear into my very soul.

Severe depression would be inevitable if I could never bake again.  Ya’ know, let’s just

not go down that path.

Many posts ago I shared a recipe and pictures of Lemon Coconut Pixies.  The recipe came from

the Hershey Company.  I have a recipe tin that was given to me as a birthday gift in 2009

and it sat on our kitchen counter for 10 months  before I ever made anything from it.  That

post was 13 months ago, so it’s time for another recipe from the tin.

HERSHEY’S Triple Chocolate Cookies

48 Hershey’s Kisses Milk chocolate or Milk Chocolate with Almonds (that’s what I used)
1/2 cup (1 stick) butter or margarine, softened (I used butter, of course)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 tablespoon milk
2 1/4 cups all-purpose flour
1/3 cup Hershey’s cocoa (I used cocoa powder form that bulk bins at WinCo)
1 teaspoon salt
1/2 teaspoon salt
1 cup Hershey’s Semi-Sweet Chocolate chips ( I used Safeway brand)

1.  Heat oven to 350 degrees F. 

What else was I going to do with all this candy left over from Christmas? I did play poker with it the night before I baked the cookies!

 

Mmmmm.......chocolate!

Remove wrappers from chocolates.
2.  Beat butter, granulated sugar, brown sugar and vanilla with an electric mixer on medium

speed in a large bowl until well blended.  Add eggs and milk; beat well.
3.  Stir together flour, cocoa, baking soda and salt; gradually beat into butter mixture,

beating until well blended.  Stir in chocolate chips. 

Make all the comments you want, it still tastes good

 Shape dough into 1 inch balls. 

Oven bound

Place on ungreased cookie sheet.

Fresh out of the oven and hot

4.  Bake 10 – 11 minutes or until set. 

Press kisses into the center of each cookie while still hot

 Gently press a chocolate into center of each cookie.  Remove to wire rack and cool completely.

VARIATION:  For vanilla cookies, omit cocoa powder and add an additional 1/3 cup all-purpose flour.

I made the recipe verbatim, but I wanted to see how they would look with a little added sparkle.  I rolled the dough balls in granulated sugar before I baked another round.  Here is what that looked like.

Roll in granulated sugar for added sparkle

Both versions taste great. 

So good when they're still warm. The chocolate kiss in the center and the chocolate chips are all soft and gooey.

I can clearly state, with authority, that these are delicious.   After all, chocolate, chocolate AND chocolate?  How could they not be tasty?  These beauties will be added to my chorus line of confection.

Oh, great!  One more sweet memory to send packing with that monkey.

04
May
10

For the Record, This One takes the Cake!

It’s been a year exactly to this date since I posted the Elephant Cupcake entry.  Who knew that post would become, up until the triple evil devil cake, my most viewed entry?  As of today, that post has had 2,008 visits. Amazing!  In 1 week, my triple evil devil cake had 3,410 visits.  Even more amazing!  But, I digress.  Some of you may remember those elephant cupcakes.  They were pretty dang cute.  I’ve linked that post for the rest of you, or those who have already enjoyed it, to refresh your memory.   But that’s not the point of this post. 

I was once again hired to create something fun and different for Celia’s 4th birthday.  Her third birthday party theme was “Zoo Animals,” hence the Elephant Cupcakes.  She’s growing up fast and more sophisticated.  This year I was handed the theme “Dance Party/DJ.”  Albeit the dancing we’re talking about here is the Hokey Pokey and Musical Chairs, I believe I came up with a real winner this time. 

That's right, I have my own record label!

Miss Celia wanted her own chocolate cake for herself and her friends.  The vanilla and red velvet cupcakes were for the grown-ups and babies at the party. 

So, I made a record cake.  Four layers of chocolate buttermilk cake, each with an alternating color of frosting in between to match the frosting on the cupcakes.  The label was made from Wilton’s Pink Candy Melts.  I melted the pieces down over a water bath, then poured it into a stainless steel ring mold and let it set.  Before it hardened all the way, I used a pastry tip to create the center hole.  The ring was placed on a Silpat, so the label had a nice texture to it.  I’m not giving away all of my secrets here, so I’m not telling how I got the printing on the label.  A girl’s gotta have some mystery, ya’ know. 

The whole spread

Katie and I had a lot of fun with this photo shoot.  It’s a good thing we have tons of vinyl in our massive music room and concert quality speakers, to boot! 

Hand made treble clefs visually imply music

I’m sure glad I paid over $19,000 for culinary school.  How ever would I learn to temper chocolate without that training?  But temper chocolate I did and made these treble clefs and a few musical notes to top each of the cupcakes. 

Here's a pretty pink one

When Celia saw the cupcakes, the first words out of her little mouth were “Music!”  What a sweetheart.  The next utterance was, “I want that pink one!” 

I don’t know if you noticed, but all of the cupcake papers are blue, pink and green to co-ordinate with the frosting colors.  I do like to pay attention to all of the details. 

A nice shot of the blue ones

A fun shot of the green ones

I couldn’t help but notice as I’m putting this piece together that the treble clefs on both center cupcakes are dyslexic!  Guess I’m not quite as detail oriented as I fancied myself to be.  Opps! 

I thought I got them all right but, no, there's a dyslexic one in there too. Oh, snap!

One last look, just for fun

This total project was pure joy for me.  Lots of work but totally worth it, even down to the photo shoot.  Katie and I had a blast picking out the different albums to use.  Check and see if you recognise any.  I’m sure you will.  And yeah, the music was blasting the whole time.

26
Apr
10

Oh, No, You Didn’t!

Probably falls under the category of a mortal sin

 

Oh yes, I did!  I combined three of my most popular cakes into one.  If there is indeed a hell, I just know there is a big fat red devil with his pitch fork poised, just waiting for me to drop in with this cake.  It’s definitely a cross between heaven and hell.  Heavenly to behold, sweet, moist and rich in the mouth.  Hella hard to resist.  Oh, I’m sure it’s off the charts in fat grams and calories, but who’s counting?  I totally envision the angel and devil routine, each one  perched on my shoulders and whispering in my ear.  Devil -“Go ahead, eat it!  No one is looking!”  Angel – “Oh, my, all those calories!  All that fat!”  Devil – “Don’t listen to her.  You can eat whatever you want.  You deserve it.”  Angel – “It does look delicious.  Maybe just one eensy, teensy bite.”  Devil – “Screw that!  Eat it all.  Now!”  At this point I shake the Angel off my shoulder, give the Devil a conspiratory wink and devour that one way ticket to diet damnation with no remorse.   

If you can’t tell by the picture, the bottom layer is Chocolate Buttermilk Cake, the center layer is, are you ready?, Vanilla Mascarpone Cheesecake (!)and the top layer is Red Velvet Cake.  If that isn’t sinful enough, I frosted it all with Coconut Cream Cheese Frosting.  Yeah, it’s even better than it sounds.   

Wanna see how it’s assembled?  OK, since you asked, here goes:   

I baked a 9 inch Chocolate Buttermilk Cake, a 9 inch crustless Vanilla Mascarpone Cheesecake and a 9″ Red Velvet Cake.  The cheese cake was baked the day before the other two cakes were made so it could get good and set up in the refrigerator.   

Bottom Layer - Chocolate Buttermilk Cake

 

Here is the bottom chocolate layer with a thin layer of the frosting.  Yeah, I do call that thin. 

The center cheesecake layer

 

I unmolded the crustless cheesecake directly on top of the frosted chocolate layer.  The parchment paper is still attached in this photo, that’s why the bottom (or top, here) of the cheesecake looks wrinkly.  Don’t forget to remove the parchment before frosting the cheesecake layer.  The only reason I mention this is I actually started frosting this after I snapped the photo and then stopped myself.  Fortunetly it’s really easy to remove frosting from cheesecake when it has parchment on it!  Yes, sometimes I am a dork.  

Frosted cheesecake layer

 

Ok, so then I spread a layer of frosting on top of the cheesecake layer, after first removing the parchment paper!  This was the first time I had ever frosted a cheesecake and it glided on there smooth as proverbial silk.  

Last but not least, the top layer, Red Velvet

 

I placed the Red Velvet layer on top and then frosted the whole, beautiful creation.  By the way, I leveled both of the cake layers with a serrated knife before frosting, duh.  

Here's the finished product

 

I made the executive decision not to do my usual piping top and bottom borders.  The true attraction of this cake is on the inside.   

Is the devil whispering in your ear yet?

 

I wish the Red Velvet cake crumbs didn’t get drug across the cheesecake layer.  I used a sharp hot knife and cleaned it between cuts, but I still got crumb dregs.  Well, this was just an inspiration I came up with and thought I drive it around the block a few times until I come up the perfect rendition of this cake.  Not bad for a proto type, though, eh? 

So, what do you reckon, am I going to hell, or what? 

ps:   We did not eat this whole cake ourselves.  Katie and I shared the piece that appears in the picture next to the whole cake.  I sent almost half of the cake to work with Katie and I took almost the other half to my job.  The photo at the beginning of this post was kept at our house, for us to enjoy and share with a couple of lucky people who came by that weekend.

14
Oct
09

Chocolate Fig Custard Cake

Dont throw away those scraps of cake; create a new one!

Don't throw away those scraps of cake; create a new one!

My Perfect Chocolate Cake recipe rises really high.  When I made the cake for the Fall Themed Birthday Cake post, I had the piece left over from leveling it.  I hate to waste food, so I wrapped it up and saved it for another purpose.  At my current job as well as my previous one, we make a lot of bread pudding from left over breads, croissants and loaf cakes.  Since I can practically make bread pudding in my sleep, I decided to make this moist, not-too-sweet Chocolate Fig Custard cake.

Chocolate Fig Custard Cake

Chocolate cake, cut into 3/4″ chunks, enough to fit into a 9″ round cake pan

5 large fresh figs, each cut into 12 pieces

Spray 9 ” round cake pan with 2″ high sides with non stick spray

Place cake chunks in pan to cover bottom, layer fig chunks on top of cake chunks, then top with remaining cake chunks.  Prepare custard.

Cardamom Custard

1 cup whole milk

1 cup heavy cream

1 cup half n half

1 cup granulated sugar

1 tsp vanilla

1 tsp ground cardamom

8 large eggs, room temperature

Place the dairy, sugar, vanilla and cardamom in saucepan.  Heat until warm to the touch.

Beat eggs in medium mixing bowl.  While whisking, add warm milk mixture to the eggs.  Pour through strainer to remove any egg shell pieces and thick egg white.

Gently ladle the custard over the cake pieces in pan.  Do this slowly and allow the cake to soak up the custard.  Press the cake down gently into the custard.  Fill the pan as full as it will hold without spilling over the sides.  Place cake pan on heavy baking sheet and place in the middle of a 350 degree oven.  Bake until done.  Cake is done when a knife stuck in the center comes out clean, about an hour and 10 minutes.  Be sure to check cake after one hour, or before if your oven tends to run very hot.

While the cake is baking, make the fig glaze:

5 large fresh figs, cut in small chunks

1/4 cup water

1/4 cup granulated sugar

1 1/2 cups powdered sugar

Place chopped figs, water and granulated sugar in small saucepan.  Heat until figs are soft and the water and sugar are syrupy.  Place in food processor and puree.  Add powdered sugar and process until smooth.

While the cake is still hot, brush the fig glaze all over the top.  You will have left over glaze.  It’s really nice on some fig scones!

Cool cake on wire rack until cool enough to refrigerate.  Refrigerate until completely cold.  Run a butter knife along the side of pan, careful not to cut into cake.  Place a dinner plate covered in plastic wrap on top of cake.  Turn over and lift pan.  Cake should slide out.  Place serving plate on bottom of cake and invert.

 

 

13
Oct
09

A fall themed birthday cake

A nice all purpose fall themed cake

A nice all purpose fall themed cake

My friend and co-worker, Katie D., ordered another cake for a birthday celebration last Saturday.  The family loves chocolate, so Katie ordered a 10″  square chocolate cake with chocolate buttercream.  I wanted the cake to have an October theme so fall leaves and a couple of candy pumpkins seemed appropriate.

Katie called this morning and reported that everyone loved the cake, especially her cousin Trygve (pronounced trig va – it’s Norwegian).

The chocolate cake recipe can be found on my post, Vampire Gran’s Perfect Chocolate Cake.  Here is the buttercream recipe I used:

  • 2 cups sugar, divided
  • 3/4 cup water
  • 6 large egg whites at room temperature 30 minutes
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 6 sticks (1 1/2 pounds) unsalted butter, cut into tablespoon pieces and softened
  • 12 ounces fine-quality 60%-cacao bittersweet chocolate, melted and cooled to lukewarm

 

  • Equipment: a candy thermometer; a stand mixer fitted with whisk attachment

Preparation

Bring 1 3/4 cups sugar and water to a boil in a 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until it registers 220 to 225°F, 15 to 20 minutes.

At this point, while continuing to boil syrup, beat whites with vanilla, cream of tartar, and salt in mixer at medium speed until they just hold soft peaks. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating, and beat until whites just hold stiff peaks.

When syrup reaches soft-ball stage (238 to 242°F), immediately pour syrup in a slow stream down side of bowl into whites (avoid beaters) while beating at high speed. Beat until completely cool, 25 to 30 minutes. With mixer at medium speed, add butter 1 tablespoon at a time, beating well after each addition (see cooks’ note, below) and until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together at end.) Pour chocolate into mixing bowl and whip until buttercream is smooth. If buttercreams are too soft to spread, chill, stirring occasionally. When chilled enough, whip before spreading.

 

I used pastry tip # 112 to make the leaves.

02
Oct
09

Chocolate Banana Toasted Hazelnut Ice Cream

I had surgery on Tuesday.  I am not telling you this to illicit any sympathy from my readers.  No, it’s just the prelude to this next recipe.  Anyway, in preparation for said surgery, I made sure to lay into my pantry the necessary ingredients for my comfort food.  Cheddar cheese, bread, butter, dill pickles, tomato soup, crackers, etc.  I really looked forward to my meal of grilled cheese and dill pickle sandwich with tomato soup and crackers.  For me, this is the ultimate recovery food I crave.

I also made a special treat that may well become my new comfort food.  Home made chocolate banana ice cream with toasted hazelnuts.  So rich and decadent.   We had to eat a little the night before the surgery, just to make sure it had healing abilities, ya know?

When I was being prepped for the surgery, I found myself babbling to the nurse about this ice cream.  I know I saw her salivating in my mind. 

You know when you come out of the anesthetic and start talking nonsense?  Not me, I started telling the recovery nurse all about the ice cream that I was going to eat.  I described it to her in great detail.  How I made it.  All about my Kitchen Aid ice cream attachment.  Oh, she got her ice cream lesson for the day.

Later that evening, Katie scooped up that frozen delight and topped it with perfectly sliced banana and toasted hazelnuts.  We enjoyed that recovery treat, cuddled up on the couch, watching a silly movie and I started to feel much better.  It was either the ice cream or all those pain meds……….

Best recovery food ever!

Best recovery food ever!

 

CHOCOLATE BANANA TOASTED HAZELNUT ICE CREAM

1 1/4 cups whole milk

1 tsp vanilla

2/3 cup finely chopped bittersweet chocolate (75% cocoa solids)

4 egg yolks

1/2 cup sugar

1 cup whipping cream

2 ripe bananas

1/2 cup toasted hazelnuts

Put the milk and vanilla in a saucepan and bring to a boil.  Remove from heat and add chopped chocolate.  Let sit for 10 minutes to allow chocolate to melt and then stir until mixed.

Beat egg yolks with sugar until light and fluffy.  Pour chocolate mixture over the eggs and pour combined mixture back into the pan.  Stir over gentle heat until the mixture is thick enough to coat the back of a spoon.  Allow to cool.

Once cooled, pour into food processor or blender along with cut up banana.  Blend until smooth.  Refrigerate until cold.

Lightly whip cream and stir into chilled chocolate banana mixture.  Place in ice cream maker and churn until thick and frosty.  Add chopped toasted hazelnuts the final few minutes of churning.  Put in container and freeze for at least two hours.  Allow to sit out for about 10 minutes before serving.

24
Sep
09

Ganache Topped Mocha Cheescake

What can I say?

What can I say?

I love to barter.  The idea of trading talents goes back to the beginning of time.  Imagine if we did not have to depend on money to get the goods we needed or wanted.

I love farmers markets.  All of the fresh produce and home made baked goods cry out to me.  The live music, ethnic food and beverages turn an ordinary Sunday morning into a party every week.

One Sunday we were chatting with a vendor who owns Dante’s Pesto. I happened to mention to him that I am a pastry chef and he became quite excited.  “Do you barter?” he asked me.  “Sure, what do you want?” “Do you make cheesecake?” “Of course, what kind so you want?”  Without hesitation, he blurted out “Mocha cheesecake covered in chocolate!  This guy was serious about his cheesecake.  I told him I would bring him one the following weekend in exchange for $30.00 worth of pesto.  Deal!  The above picture is my part of the barter.

Mocha Cheesecake

1 1/2 cups finely ground chocolate cookies

1 cup sugar

3 TBSP unsalted butter, melted

1 # cream cheese, room temperature

1/2 cup sour cream or mascarpone, room temperature

3/4 cup sugar

1 egg, room temperature

pinch of salt

1/4 cup espresso

1 oz. bittersweet chocolate, melted and cooled

 

Prepare 9″ cake pan:  Cut a circle of parchment paper to fit into the bottom of pan.  Spray pan liberally with non-stick spray and place parchment paper into pan.  You may use a spring form pan if you prefer (I can’t stand them for cheesecakes!!) just be sure to double wrap with heavy duty foil before placing in water bath.

Preheat oven to 350 degrees.

Mix cookie crumbs, sugar and melted butter in small bowl.  Press into the bottom of prepared pan.  Bake in preheated oven for 10 minutes.  Remove from oven and set aside to cool.

Lower oven temperature to 200 degrees.

Beat cream cheese and sour cream or mascarpone in a food processor or with an electric mixer until smooth and lump free.  Add sugar, egg, and salt and continue mixing.  Add espresso and melted chocolate and mix thoroughly.

Pour cream cheese mixture over baked crust.  Place pan in a larger roaster type pan and add water until it reaches half way up the side of the cheesecake pan.  Bake in preheated 200 degree oven for 2 hours.  This low temperature and longer baking time keeps the cheescake from developing those annoying cracks in the center.

Allow cheesecake to cool on the counter until it is cool enough to wrap with plastic and place in refrigerator for at least 8 hours or overnight.

 

Remove cheesecake from refrigerator.  Cover a dinner plate with plastic wrap, make sure it is pulled taut.  Turn on your gas or electric burner.  Warm the bottom of the pan to warm the cheesecake slightly so it will release from the pan.  It may take several turns at the burner until it reaches this point.  Make sure you don’t just sit the pan on the burner.  Hold it over the heat, close enough so it will warm the pan.  I set my pan on the electric burner and spin it slowly, always keep it in motion.  Do this if you are comfortable with this method.  Place plastic covered plate on top of cake pan and invert.  The cake should slide out of the pan.  If it does not, go back and heat again.  If you have a blow torch, you can skip the stove method and just heat the pan bottom after you have inverted it onto the plastic covered plate.  Place serving plate on top of crust and turn back to upright position.  If the plate sticks to the top of the cheesecake, remove the plate from the plastic and peel the plastic off the cake.   Return the cheesecake to the refrigerator until you are ready to top it with the ganache.

Ganache

1 # bittersweet chocolate, chopped

1 cup heavy cream 40% fat

1 TBSP corn syrup or glycerine

Combine the ingredients in  double boiler and melt over simmering water until completely smooth.  Let sit, stirring occasionally, until the ganache is thick enough to pipe.  This does not happen quickly, so please be patient.  Using a star tip and pastry bag, decorate the top of the cake.

I wish I had a little video to insert in here so I could demonstrate how I did the top.  If you don’t want to go to the trouble or are unsure of how this is done, you can opt for just pouring the thickened  ganche over the top and smoothing it with an offset spatula.

  

 

 

 

23
Sep
09

Vampire Gran’s Perfect Chocolate Cake

Perfect Chocolate Buttermilk Cupcakes

Perfect Chocolate Buttermilk Cupcakes

I received a comment on my last post asking for my Chocolate Cupcake recipe.  I like to share and am pleased to pass this recipe on to my blog fans and followers.

Vampire Gran’s Perfect Chocolate Cake

Preheat oven to 350 degrees

.75# AP flour

.75# granulated sugar

1/2 tsp salt

3/4 Tbsp baking soda

1/2 cup cocoa powder (unsweetened)

3/4 cup vegetable oil

2 eggs

1/2 tbsp vanilla

3/4 cup buttermilk

3/4 cup HOT strong coffee

Sift over mixing bowl flour, sugar, cocoa powder, baking soda, and salt.  Using an electric mixer, add oil and mix.  It will be a dry paste.  Stir eggs and vanilla together and add to the mixing bowl.  Mix in buttermilk.  Scrape bowl often.  Carefully and slowly, add hot coffee, a small amount at a time.  The batter will be very thin.  Be sure the bowl is well scraped and all of the solids have mixed in smoothly.

Using a 1/4 cup disher, portion out into paper lined cupcake pans.  Bake in preheated 350 degree oven for 23 – 25 minutes, until toothpick comes out clean.

Makes approximately 24 medium cupcakes.

21
Sep
09

Fall Themed Cupcakes

Today is the final day of summer. With a touch of fall in the air this morning, I decided to start working on some cupcake ideas.   The chocolate cake recipe that I use domes really big.  These cupcakes work perfectly for little pumpkins.  What do you think?

Chocolate cupcakes dressed in pumpkin costumes

Chocolate cupcakes dressed in pumpkin costumes

Tell me if you want a step by step tutorial.  Otherwise, I’ll just keep working on new ideas.  Fall forward!




Foodbuzz

Foodbuzz
Quantcast

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 101 other followers