Chocolate Mousse Cake

Recipe here.

Ingredients

For the cake:

• 1/2 pound unsalted butter (2 tablespoons melted)
• 8 ounces semisweet chocolate, broken into 1/2-ounce pieces
• 8 large egg yolks
• 3/4 cup granulated sugar
• 4 large egg whites

For the filling:

• 8 ounces semisweet chocolate, broken into 1/2-ounce pieces
• 2 1/2 cups heavy cream
• 2 tablespoons granulated sugar

For the Dark Chocolate Ganache:

• 1 1/2 cups heavy cream
• 2 tablespoons unsalted butter
• 18 ounces semisweet chocolate, chopped into 1/2-ounce pieces

Directions

Grated chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if desired

Cake:

Lightly coat the insides of 3 9 by 1 1/2-inch cake p

ans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.

Preheat the oven to 325 degrees Fahrenheit.

Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature.

Place the egg yolks and 3/4 cup sugar in the b

owl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.

While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.

Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.

Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.

Filling:

To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolat

e in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smo

oth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.

Ganache:

Heat the heavy cream and the butter in a 3-quar

t saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganache should be at room temperature

To assemble cake:

Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer. Add remaining filling and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to pastry bag fitted with a star tip. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake. If desi

red, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts.

My mom put all of the egg whites into this cake, instead of just the 4 it calls for, so she used 8 egg yolks as well as the 8 egg whites, whipping them separately from the rest of the mixture. It makes the cake a bit taller.

Peanut Butter Cup Cupcakes

Idea originally from here, frosting from here.

Took yet another box cake mix, piped some into the cupcake wrappers, dropped a peanut butter cup in, covered with more batter, baked according to box instructions.

Fluffy Peanut Butter Frosting

INGREDIENTS

• 1/2 cup butter, softened
• 1 cup creamy peanut butter
• 3 tablespoons milk, or as needed
• 2 cups confectioners' sugar

DIRECTIONS

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Froot Loop Cupcakes

Recipe taken from here.

Froot Loop Cupcakes
adapted from Gastronomy Blog

1/2 cup (8 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
1/2 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk (I used 1%)
Zest from 1 orange and 1 lemon
1 1/2 cups Froot Loops
Powdered sugar, for dusting (optional)

1. Preheat the oven to 350 degrees. Grease and/or line 12 muffin cups.
2. Using a mixer, cream the butter until light and fluffy. Add the sugar and continue to cream for 5 minutes. Beat in the eggs one at a time, followed by the vanilla. mixing in well.
3. In a medium bowl, sift together the flour, baking powder and salt. Mix into the butter mixture alternating with the milk in 3 batches (flour, milk, flour, milk, flour). Add orange and lemon zest to batter.
4. Scoop 1/4 cup of the batter into each muffin cup of the prepared pan, and sprinkle the tops with a generous amount of cereal.
5. Bake for 20 to 25 minutes, until the cupcakes are puffed and firm in the center and light golden brown on the edges. When ready, remove from the oven and allow to cool in the muffin tins for about 10 minutes. Remove from the tins and allow them to cool completely before sprinkling with powdered sugar. Makes 12 cupcakes.

from http://crepesofwrath.net

Strawberry Milkshake Cupcakes

Recipe from here

Strawberry Milkshake Cupcakes!

Ingredients
Makes 1 dozen

* 2/3 cup whole fresh or frozen strawberries, thawed
* 1 1/2 cups all-purpose flour, sifted
* 1 teaspoon baking powder
* 1/4 teaspoon coarse salt
* 1/4 cup whole milk, room temperature
* 1 teaspoon pure vanilla extract
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 cup sugar
* 1 large egg, room temperature
* 2 large egg whites, room temperature

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Icing
Ingredients

Makes enough for 1 dozen cupcakes

* 1/2 cup whole frozen strawberries, thawed
* 1 cup (2 sticks) unsalted butter, firm and slightly cold
* Pinch of coarse salt
* 3 1/2 cups confectioners' sugar, sifted
* 1/2 teaspoon pure vanilla extract

Directions

1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Chocolate Chip Cookie Dough Cupcakes

Recipe from here!

Brown Sugar Cupcakes

(Recipe from Cupcake Bakeshop. Makes about 12 cupcakes)

• 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
• 3/4 cup light brown sugar
• 2 large eggs, room temperature
• 1-1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla

1. Preheat oven to 350 degrees.
2. Beat butter on high until soft, about 30 seconds.
3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beat for 30 seconds after each.
5. Whisk together flour, baking powder, baking soda, and salt in a bowl.
6. Measure out milk and vanilla together.
7. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
8. Add about one third the milk/vanilla mixture and beat until combined.
9. Repeat above, alternating flour and milk and ending with the flour mixture.
10. Place previously prepared frozen cookie dough ball (mine were fairly big) into cup liners, then fill about half to three-quarters full of cupcake batter.
11. Bake for 20-22 minutes until golden and the cake springs back when lightly touched. (Testing by using a toothpick would be insufficient because of the gooey cookie dough in the center).

Cookie Dough Frosting

(Recipe from The Cupcake Review. Makes enough to frost 12 cupcakes.)

• 1-3/4 cups confectioners sugar
• 1/2 cup unsalted butter, chilled
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk
• Eggless cookie dough (recipe below)

1. In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
2. Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.
3. At this point you can mix in the eggless cookie dough. Mix in enough cookie dough to suit your taste. Any cookie dough leftover you can gladly eat! There are no eggs in it so it is safe. Yum!

Eggless Cookie Dough

(Recipe from How To Eat A Cupcake)

• 1/4 cup butter, softened
• 1/4 cup brown sugar, plus 2 tablespoons
• 2 teaspoons water
• 1/2 teaspoon vanilla
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/3 cup mini chocolate chips (optional)

1. Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional).
   
2. Store in refrigerator until ready to use.
   

Dirt and Worms Cupcakes

I had this idea yesterday, when I went into the student center/cafeteria area at school, looking for yogurt/granola cups, and instead I found dirt and worms sitting there in their fridge. So I bought it, and as I was eating it before class, I had this miraculous idea.

Another box cake mix, made according to box instructions, piped into cupcake cups, dark chocolate kisses pressed into the center and baked according to box. Frosted with canned chocolate frosting [I don't like using canned frostings, but I wasn't about to go and make ANOTHER batch of frosting when I had to make several as it was], dipped in crushed oreos and a gummy worm pressed on top.

Originally, I had the idea of putting pudding as the frosting, but then they would have to go in the fridge. Better idea after all to use the canned frosting, that way they wouldn't need to go in the fridge overnight before we took them to the park.

Mint Chocolate Brownie Cupcakes

Taken from a box brownie mix. The recipe I had to make the brownies with originally, In my opinion kinda sucked, mostly for the fact that I was baking 7 dozen other kinds of cupcakes, so I wanted stress free as possible, since 4 dozen of those cupcakes were from scratch, frosting included.

I mixed up the brownie mix according to the box, threw in a handful or two of semi-sweet chocolate chips in, and a bit of mint extract, poured into cupcake wrappers and baked for 28 minutes. Easy peasy.