Tag: decadent

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Chocolate & Caramel Cupcakes

These cupcakes so are rich and decadent, it’s ridiculous! Make sure you eat them with a fork, or have a napkin or two handy… or both. And, to give credit where credit is due, the cake portion of this recipe comes from Self Proclaimed Foodie with just a few tiny little tweaks —  including turning it up to eleven with the filling, frosting, and such.

Ingredients

Cupcake

  • 1/2 cup Hot Coffee
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 cup All-Purpose Flour
  • 1 cup White Sugar
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Whole Milk
  • 1/4 cup Vegetable Oil
  • 1 Large Egg
  • 1 tsp. Vanilla Extract

Filling

  • 1/2 Package Caramel Squares
  • 3 tbsp. Whipping Cream

Frosting

  • 1/2 cup Butter
  • 1/3 cup Unsweetened Cocoa Powder
  • 1 tsp. Vanilla Extract
  • 2-3 cups Powdered Sugar
  • 1/4 cup Chopped Walnuts or Pecans (for garnish)

Directions

  1. Preheat oven to 425 degrees.
  2. Line a muffin tin with 12 paper cupcake liners. (I like to make only 11, so they’re HUGE, but that’s just me.)
  3. Combine coffee and cocoa. Mix well to dissolve and set aside.
  4. In bowl of stand mixer, combine flour, sugar, baking powder, baking soda, and salt.
  5. In a separate bowl, beat egg.
  6. Add milk, oil, and vanilla to egg. Mix well to combine.
  7. Add about half of the milk mixture to the flour and mix on medium high speed for 2-3 minutes until light and fluffy.
  8. Combine the chocolate mixture with the remaining milk mixture and add to the batter.
  9. Mix combined batter on medium speed for about 2 minutes, scraping the sides of the bowl intermittently to ensure it is well combined.
  10. Distribute batter evenly into muffin cups.
  11. Bake in preheated 425 degree oven for 5 minutes, then reduce heat to 325 degrees without opening the oven door. Continue cooking at lower temperature for an additional 14-16 minutes until a toothpick inserted in the middle comes out clean.
  12. Remove from the oven and transfer cupcakes to a baking rack as soon as they’re cool enough to be touched.
  13. When cupcakes are cooled, core them and enjoy the treat of eating cupcake middles while you make the filling.
  14. Place caramels and whipping cream in a microwave safe bowl and microwave on high for 1-1/2 to 2 minutes.
  15. Blend together until completely combined and smooth.
  16. Pipe most of the warm caramel into the cored cupcakes. (Save a couple of tablespoons.)
  17. In a large bowl or stand mixer, whip butter until fluffy.
  18. Add cocoa and vanilla and whip until combined.
  19. Gradually add powdered sugar, and whip until it reaches a stiff consistency, suitable for piping.
  20. Pipe frosting on top of the cupcakes. (Don’t overdo it. This is already a very rich dessert and too much frosting on a cupcake is a major faux pas in my book.)
  21. Using a small tip, pipe the remaining caramel on top of the frosting.
  22. Sprinkle each cupcake with a few chopped nuts while the frosting and caramel are still soft.
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Buckeyes

I was introduced to these by a friend’s mother when I was just twelve years-old, and have loved them ever since. They’re like the freshest, richest, most decadent peanut butter cup you’ve ever tasted. This recipe makes about sixteen Buckeyes, and it’s an easy recipe to double, or even triple. Be careful though: It’s easy to eat the entire batch!

Ingredients

  • 3/4 cup Creamy Peanut Butter
  • 1/4 cup Butter or Margarine (softened)
  • 1/2 tsp. Vanilla Extract
  • 2 cups Powdered Sugar
  • 2/3 cup Semi-Sweet Chocolate Chips
  • 2 tbsp. Shortening

Directions

  1. In a large bowl or stand mixer, blend together peanut butter, butter or margarine, vanilla, and powdered sugar.
  2. Mix until completely combined into a large, slightly crumbly lump.
  3. Line a baking sheet with parchment paper or foil, and lightly spray with cooking spray.
  4. Roll dough into round balls, about 1-inch in diameter, and place on prepared baking sheet.
  5. Refrigerate balls for at least 30 minutes.
  6. In a small saucepan, melt chocolate chips and shortening on medium heat, stirring frequently.
  7. When completely melted and smooth, remove saucepan from heat.
  8. Remove baking sheet from refrigerator, and dip balls into melted chocolate. Use a toothpick to remove them if the chocolate it too hot.
  9. Return balls to baking sheet, and reserve remaining chocolate. Refrigerate for at least 20 minutes.
  10. Re-heat chocolate if needed. Remove baking sheet from the refrigerator and dip the balls into melted chocolate a second time.
  11. Return balls to baking sheet and refrigerate for at least 30 minutes.
  12. Serve, taste, and vow that you will never buy another plastic-wrapped peanut butter cup again!
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Crème Brûlée

This classic recipe is one that most folks only enjoy when they go to a fine restaurant, but it’s so easy to make that I’m surprised it’s not found at the local food cart as well! Thick, creamy, and not too sweet, this dessert has universal appeal, plus you can show off by caramelizing the sugar with a torch while your dinner guests watch in amazement!

Ingredients

  • 6 Egg Yolks
  • 5 Tbsp. White Sugar (divided – 4 Tbsp. in the custard, and 1 Tbsp. for the caramelized topping)
  • 1/2 Tsp. Vanilla Extract
  • 2-1/2 Cups Whipping Cream
  • 1 Tbsp. Brown Sugar
  • Fresh Fruit to Garnish

Directions

  1. Preheat oven to 300 degrees.
  2. Coat ramekins with a light coating of cooking spray. (Note: This recipe fills four 4-inch, 8-ounce ramekins perfectly, but it can also be made in one large baking dish; just be sure to choose a dish with straight vertical sides of an appropriate size.)
  3. In a large bowl or stand mixer, beat egg yolks, 4 Tbsp. sugar, and vanilla until well blended and creamy. Set aside.
  4. In a medium to large saucepan, heat whipping cream over medium heat until just before it begins to boil, stirring frequently to prevent any of the cream from cooking to the bottom of the pan.
  5. Remove cream from heat, and slowly pour into egg mixture while beating.
  6. Continue beating until well combined.
  7. Return egg and cream mixture to saucepan over low heat. Cook and stir constantly for 3 to 5 minutes until it begins to thicken and coat the spoon.
  8. Place prepared ramekins on a baking sheet, and pour egg and cream mixture into ramekins.
  9. Bake in preheated oven for 30-35 minutes, until the custard is firm to the touch on the top, but is still jiggly.
  10. Allow to cool to room temperature, or refrigerate for later serving.
  11. When it’s time to serve, combine 1 Tbsp. white sugar and brown sugar.
  12. Sprinkle the sugar mixture over the top of the custard and gently spread into a thin coating.
  13. Use a cooking torch to caramelize the sugars until golden to dark brown. (Note: If you have a sensitive smoke detector, do this step under a kitchen vent on a high setting. This does have the potential to smoke a bit while caramelizing.)
  14. Garnish with fresh fruit and serve!

Sneaky Trick:  If your oven tends to heat food inconsistently, place the ramekins in a baking dish partially full of hot water instead of on a baking sheet. This will help the custard cook more evenly.

Bonus Sneaky Trick:  When separating your eggs, you can save the whites for later use in an egg-white omelette or for meringue. Egg whites can be frozen and thawed with no deleterious effects. Just don’t defrost them in the microwave…  trust me.

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