HOMEMADE MOIST CHOCOLATE CUPCAKES

INGREDIENTS
CHOCOLATE CUPCAKES

1. 1 cup (130g) all purpose flour
2. 1 cup (207g) sugar
3. 6 tbsp (43g) Hershey’s Special Dark Cocoa powder*
4. 1 tsp baking soda
5. 1/2 tsp salt
6. 1 large egg
7. 1/2 cup (120ml) buttermilk
8. 1/2 cup (120ml) vegetable oil
9. 3/4 tsp vanilla
10. 1/2 cup (120ml) hot water

CHOCOLATE FROSTING

1. 1 1/4 cups (280g) unsalted butter, room temperature
2. 12 oz semi sweet chocolate chips, melted
3. 3 tbsp (22g) Hershey’s dark cocoa powder
4. 5 cups (575g) powdered sugar
5. Pinch of salt
6. 4–5 tbsp (60-75ml) heavy whipping cream

INSTRUCTIONS
1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
2. Add the dry ingredients to a large bowl and whisk together. Set aside.
3. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Add the water to the batter and mix until well combined. Batter will be thin.
6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
8. To make the frosting, beat the butter in a large mixer bowl and mix until smooth.
9. Add the melted chocolate and mix until well combined.
10. Add the cocoa powder and mix until well combined.
11. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
12. Add remaining powdered sugar and salt and mix until smooth.
13. Add remaining heavy cream as needed to get the right consistency of frosting.
14. Pipe the frosting onto the cupcakes. I used Ateco tip 844.


For more detail lifeloveandsugar

BOSTON CREAM PIE CUPCAKES

INGREDIENTS
VANILLA CUPCAKES

1. 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
2. 3/4 cups (155g) sugar
3. 6 tbsp (86g) sour cream, room temperature
4. 2 tsp (10ml) vanilla extract
5. 3 large egg whites, room temperature
6. 1 1/4 cups (163g) all purpose flour
7. 2 tsp (8g) baking powder
8. ¼ tsp salt
9. 6 tbsp (90ml) milk, room temperature
10. 2 tbsp (30ml) water, room temperature

PASTRY CREAM FILLING

1. 2 egg yolks
2. 6 tbsp (78g) sugar
3. 1 1/2 tbsp cornstarch
4. 1 cup + 2 tbsp (270ml) milk
5. 1 tbsp (14g) salted butter
6. 1 tsp vanilla extract

CHOCOLATE GANACHE

1. 12 oz (338g) semi sweet chocolate chips
2. 2 tbsp (30ml) light corn syrup
3. 3/4 cup + 2 tbsp (210ml) heavy whipping cream

INSTRUCTIONS
1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
10. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
11. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
12. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
13. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
14. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
15. Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
16. While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
17. Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
18. Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
19. Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
20. Divide the pastry cream between the cupcakes and fill in the centers.
21. Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
22. Refrigerate cupcakes until ready to serve. Cupcakes are best for 2-3 days.


For more detail lifeloveandsugar

Reese’s Pieces Cookies

INGREDIENTS

1. 1/2 cup (113g) unsalted butter, melted
2. 1/3 cup (66 g) granulated sugar
3. 1/2 cup (104g) light brown sugar, packed
4. 1 large egg
5. 1 teaspoon (5ml) vanilla extract
6. 1/2 teaspoon baking soda
7. 1/2 teaspoon salt
8. 1 1/2 cups (186g) all-purpose flour
9. 1 1/2 cups Reese's Pieces Candy use regular ones or the minis in the baking aisle

INSTRUCTIONS

1. Note: This dough requires chilling.
2. Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
3. Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in Reese's Pieces.
4. Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
5. Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
6. Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.

For more detail crazyforcrust

Maple Brown Sugar Cookies

Ingredients

1. 2 and 1/3 cups (290g) all-purpose flour (spoon & leveled)
2. 1 teaspoon baking soda
3. 1/2 teaspoon salt
4. 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
5. 1 cup (200g) packed dark brown sugar*
6. 1 large egg, at room temperature
7. 1/3 cup (80ml) pure maple syrup*
8. 1 teaspoon pure vanilla extract
9. 1 teaspoon maple extract*
10. 1 cup (130g) chopped pecans*

Maple Icing

1. 2 Tablespoons (30g) unsalted butter
2. 1/3 cup (80ml) pure maple syrup
3. 1 cup (112g) sifted confectioners’ sugar*
4. pinch salt, to taste

Instructions

1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
2. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.
3. Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.
4. Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
5. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
6. Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. This cookie scoop is helpful. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.
7. Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks as you see in the pictured cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set after about 1 hour.
9. Cookies stay fresh covered at room temperature for up to 1 week.

For more detail sallysbakingaddiction

EASY PEANUT BUTTER FUDGE BARS

INGREDIENTS
PEANUT BUTTER COOKIE DOUGH:

1.  1 1/2 cups (3 sticks, 12 ounces) butter, softened
2.  1 1/2 cups (11.25 ounces) granulated sugar
3.  1 1/2 cups (11.25 ounces) light or dark brown sugar
4.  3 large eggs
5.  1 teaspoon vanilla extract
6.  1 1/2 cups (13.5 ounces) creamy peanut butter
7.  4 1/2 cups (22.5 ounces) all-purpose flour
8.  1 tablespoon baking soda
9.  3/4 teaspoon salt

FUDGE:

1.  1 can (14-ounces) sweetened condensed milk
2.  2 tablespoons butter
3.  Pinch of salt
4.  2 cups (12 ounces) semisweet chocolate chips
5.  1 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Lightly grease a large, rimmed baking sheet (11X17-inches) with nonstick cooking spray (see note for other pan size variations).
2. For the peanut butter cookie dough, in a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar until light and creamy, 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes, scraping down the sides of the bowl as needed.
3. Add the peanut butter and mix until combined. Stir in the dry ingredients until no dry streaks remain.
4. Reserve about 2 1/2 cups of the dough (20-25 ounces) and set aside. Press the rest of the cookie dough in the bottom and into the corners of the prepared pan.
5. For the fudge, in a microwave-safe bowl (or in a saucepan on the stove), combine the sweetened condensed milk, butter, salt, chocolate chips and vanilla. Cook for 1-minute increments, stirring in between (or on medium-low heat on the stovetop), until the mixture is melted and creamy; don't overheat or let it burn!
6. Pour the fudge filling over the cookie dough layer and spread evenly with an offset spatula or knife.
7. Crumble the remaining cookie dough over the top in small pieces (it won't cover the top completely- that's ok).
8. Bake the bars for 15 minutes - don't overbake! The cookie dough should be soft; resist the temptation to let them cook until browned. Let the bars cool completely before slicing and serving. The bars can be cut and stored in the refrigerator, well-covered, for several days or frozen for several months.

For more detail melskitchencafe

COCONUT TOFFEE CHOCOLATE CHIP COOKIE BARS

Ingredients
CRUST:

1. 1 1/4 cups all-purpose flour
2. 1 cup old-fashioned oats
3. 2 cups flaked coconut
4. 1/2 tsp salt
5. 3/4 cup brown sugar
6. 1 cup butter softened
7. 1 egg lightly beaten
8. 12 oz semi-sweet chocolate chips

FILLING:

1. 14 oz sweetened condensed milk
2. 1/4 cup Karo® Light Corn Syrup
3. 8 oz toffee bits
4. Instructions
5. Preheat oven to 350°F.

CRUST:

1. Combine flour, oats, coconut, and brown sugar in a large bowl of electric mixer and mix at low speed.
2. Add butter and continue mixing until a crumbly dough forms. Add egg and continue mixing well. Stir in chocolate chips.
3. Reserve 1-1/2 cups of dough for topping. Press remaining dough into bottom of a lightly greased 13 x 9-inch baking dish.
4. Bake 10 minutes.

FILLING:

1. Combine sweetened condensed milk and corn syrup in a small bowl and mix until combined.
2. Pour evenly over hot crust.
3. Sprinkle with toffee bits.
4. Top evenly with reserved crust mixture.
5. Bake 25 to 30 minutes until golden brown. Cool and cut into bars.

For more detail momontimeout

Frosted Chocolate Mocha Cupcakes

Ingredients

Cupcakes:

1.  1 1/2 cups flour
2.  1 cup sugar
3.  1/3 cup cocoa powder
4.  1 teaspoon baking soda
5.  1/2 teaspoon salt
6.  2 eggs
7.  1/2 cup cold coffee
8.  1/2 cup vegetable oil (I used canola oil)
9.  1 tablespoon vinegar (I used cider vinegar)
10.  1 tablespoon vanilla

Mocha Frosting:

1.  1 12 cups (3 sticks butter), at room temperature
2.  3 cups powdered sugar
3.  4 tablespoons cocoa powder
4.  2 teaspoons vanilla
5.  1 tablespoon instant coffee, dissolve in about 2 teaspoons hot water
6.  12 chocolate covered espresso beans, to garnish (optional)

Instructions

1. Line a 12-cup muffin tin with paper liners. Set aside. Preheat oven to 350°.
2. In a small mixing bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Set aside.
3. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.
4. Fill paper-lined muffin cups three-fourths full. Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
5. Cool for 10 minutes before removing from pan to a wire rack to cool. Frost when cooled to room temperature.
6. To make frosting, in your stand mixer fit with the paddle attachment, beat the softened butter with the powdered sugar until it is creamy.
7. Add  the cocoa powder, vanilla  and coffee. Beat for 2 minutes until fluffy. Pipe onto cupcakes. Top each cupcakewith a chocolate covered espresso bean if desired

For more detail thatskinnychickcanbake