Category Archives: Delicatese

Brownie Batter Chocolate Fudge Cupcakes


With Outrageously Rich Chocolate Indulgence Frosting.

AKA
The Mega. Extreme. Chocolate. Overdose. Cupcake.

Almost immediately after making the Chocolate Chip Cookie Dough Cupcakes, I got the idea for a rich, decadent massively chocolate brownie batter cupcake, and I haven’t been able to get them outta my head since! This recipe uses a favorite chocolate brownie batter, my best chocolate cake ever recipe (just ask Google) and the most insanely ridiculously rich, fudgy, indulgent chocolate frosting you’ve ever had.
To all the chocolate lovers in the house… This is for you.

It all starts with the brownie batter – this is seriously one of my favorite chocolate batter mixes ever. It calls for fat free sweetened condensed milk. You guys love me for that, right? Right back atcha.
It only calls for 1/3 cup sweetened condensed milk though, and since I hate recipes that only call for a little bit of something in a can, leaving me wondering what the heck I’m supposed to do with the rest of it, go ahead and make this easy, no machine required homemade ice cream. You will definitely want some with these cupcakes! 🙂

Use your trusty 1.5 tbsp scoop to drop spoonfuls of brownie batter onto a parchment-lined baking sheet and freeze overnight.

The next day, get ready to bake the best chocolate cupcakes ever.
This recipe calls for an entire cup of oil and an entire cup of sour cream. No wonder they’re good!

It also calls for 2 cups of mini chocolate chips, and if you want to help keep them from sinking to the bottom of your cupcake, mix them with a spoonful of the cake mix.
It’s tips like these that keep you coming back, I know.

Now using a large (3 tbsp) scoop, fill your cupcake liners about 2/3rds full.

Mmm, chocolate chips.

Grab your brownie batter from the freezer and press down into the cupcakes.

And when you pull them out of the oven…

You know how they say the muffin top is the best part of the muffin?
The best part of this cupcake is definitely this chewy, brownie batter top.
Think chewy brownie shell on top of an insanely gooey, soft chocolate cake.

Now these cupcakes are sho’ nuff good enough to eat just like this.
And this is coming from someone who basically only views cake as the vessel to getting frosting in her mouth.
But we’re not done here yet.

You know that rich, dark, fudgy classic chocolate frosting? The one that all chocolate frostings want to be when they grow up? The one that makes life worth living?
Here it is. This is what you’ve been looking for. Don’t be scared.

It calls for uh, quite a bit of butter. Can I promise you right now it’s worth every bite? I made four completely different types of chocolate frosting in one day – a buttercream, a sour cream, a ganache, and one that claimed to be fudgy, but wasn’t – looking for the perfect complement to these cupcakes. By the end of the day, I was so sick of chocolate, I never wanted to eat it, smell it, or get it all over my hands again. I didn’t even want to lick the bowl. It was bad. Until I tried just one more recipe. That’s all it took. I couldn’t stop eating it. By the spoonful. That’s how I knew it was perfect.
Exactly what I was looking for.

Move the frosting to a Ziploc bag, cut off the tip and pipe away!

So chocolaty. So dreamy.

Melt in your mouth delicious.

I think I’ll just stop talking now.

Brownie Batter Chocolate Fudge Cupcakes
with Outrageously Rich Chocolate Indulgence Frosting

BROWNIE BATTER
1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 (18.25 oz) box devil’s food cake mix
Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.

CUPCAKES
1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips
Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.

FROSTING
5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips

Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! 🙂 Adapted from Cook’s Illustrated.
Makes & frosts 36 cupcakes.

Pumpkin Bars with Cream Cheese Frosting

Cider mills, apples, cinnamon, doughnuts, sweaters, jeans, boots, leaves, football, tailgate parties, pies, soups, stews, chili…those are what come to mind when I think of fall. The air turns nice and crisp and I am immediately reminded of fall in Michigan, with all of the beautiful leaves and the perfect weather to leave the house wearing jeans, a sweater, cute boots and a scarf. My all-time favorite outfit.

Another item that always comes to mind when I think of fall always puts a huge smile on my face. As soon as the first of October arrives, I immediately take out my fall decor from the storage closet and begin placing these beautiful little gems all around the house. I have quite the collection already and I’m always picking up more whenever I go to the store. What item might this be? The pumpkin, of course.

I love pumpkins. I love everything about them. I love their various colors, shapes and sizes. I love picking one at the local market, wrapping my arms around it and giving it a huge hug. I love the pumpkin guts. I love giving it a cute pumpkin face. I love placing a candle in it and watching its face come to life. I love everything about pumpkins and I cannot get enough of them.

Do you know what else I love about pumpkins? They taste great. Pumpkin can be added to a variety of dishes and, when completed, the finished product always looks and tastes exactly like fall…my absolute favorite season.

Pumpkin Bars with Cream Cheese Frosting

Ingredients:

Bars
4 eggs
1 2/3 cups sugar
1 cup canola oil
1 can (15 ounces) pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Frosting
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) butter, softened
3-4 cups confectioners’ sugar
1-2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees and grease a 9×13 baking dish.
Mix the eggs, sugar, oil and pumpkin with a mixer until light and fluffy.
Pour flour, powder, cinnamon, salt and baking soda into another bowl and mix.
Pour flour mixture into pumpkin mixture and mix until incorporated and smooth.
Pour the batter into the baking dish and level out the batter.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool before removing from the dish or frosting.
Frost the bars when they have cooled – To make the frosting: Combine cream cheese and butter in a bowl and mix until smooth. Add the sugar slowly until you reach the desired consistency. Stir in the vanilla.

What is your favorite pumpkin treat to enjoy during the fall season?

Nutella Chocolate Chip Cookies

 
 
***Last Friday night, Brad and I got an invite to an impromptu dinner party…What fun!  We were both excited, and of course, I immediately started to think about what I could take along for dessert.  I was in the mood for cookies, but not the same-ole’, same-ole’ variety.  I wanted to try something new, but using the ingredients that I had on-hand was a necessity.  A trip to the grocery store was not in the cards if I wanted to be on time.  So, I began browsing through cookbooks and blogs for just-the-right recipe.

As soon as I found this recipe for Nutella Chocolate Chip Cookies, my search was over.  First of all, you can’t go wrong with chocolate chip cookies.  Who doesn’t adore an ooey gooey cookie filled with chocolate pieces??  Secondly, Nutella is such a fun ingredient.  I had never even thought to add it to cookie batter.  Its combination of chocolate and hazelnuts is just divine. 

This recipe didn’t disappoint…The cookies were indeed incredible.  They were simple to make and bake up in only about 10 minutes.  The brown sugar in these cookies adds a wonderful depth of flavor, when paired with the nutella.  I used 60% cocoa Ghiradelli chocolate pieces in these cookies, which are a little larger than regular chocolate morsels.  The best part of these cookies is the fact that they are just as yummy the next day.  These don’t get all hard and crunchy like some cookies do (as long as you don’t bake them too long!).  The nutella keeps them perfectly chewy.  The trick is to take them out of the oven a tiny bit before you normally would.  I pulled mine out of the oven at around the 10 or 11 minute mark.  They will continue to bake for a few seconds on the cookie sheet.

You’ll LOVE these! 

Bon Appetit!***
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick)
1 cup sugar
1/2 cup brown sugar
2 eggs
1-1/2 teaspoon vanilla
1/4 cup Nutella
1-1/2 cups chocolate chips

Directions:
1. Preheat the oven to 375 degrees and prep baking sheets with silpats or parchment paper.

2. In a large bowl whisk together the flour, baking soda and salt.

3. In the bowl of an electric mixer, cream the butter, the sugar and the brown sugar. Add the eggs and the vanilla until combined.

4. Gradually add the flour until the mixture is combined.

5. Then mix Nutella. Finally add in the chocolate chips.

6. Use ice cream scoop and drop on baking sheets and bake for 9-11 minutes.

Nutella-Cookies-2.jpg