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Entries in Decadent (2)

Monday
Dec192011

Melt in Your Mouth Chocolate Molten Lava Cake

I almost don't know what to say about this recipe. It is heavenly, decadent, and rich. A chocolate lover's paradise. I should probably warn you: this should be labeled an "unfortunate" dessert.  Why you ask? Because...it can be made, start to finish, in under 20 minutes. It is the perfect size for an individual. And it probably caused me to put on a few extra pounds this weekend. Oh but it was so worth it. I made them in individual ramekins, purchased from Crate & Barrell for a few dollars a piece. You can also find these at Williams-Sonoma, Bed Bath & Beyond, etc. Don't let the look of this dish fool you. It is just a bit of melting, stirring and watching a timer. Worst case? You end up with a chocolate shell oozing with a warm chocolate center. There are worse things in life, arent there?

Melt in Your Mouth Chocolate Molten Lava Cakes

Servings: 3 Individual Sized Ramekins

  • 4 oz 60% cacao bittersweet chocolate
  • 1 oz semi-sweet chocolate (chips or squares)
  • 5 tbsp butter
  • 1/4 cup all purpose flour
  • 3/4 cup powdered sugar
  • 2 eggs
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 1 tsp grated white chocolate, if desired
  • 1 tsp grated candy cane, if desired
  1. Preheat oven to 425 degrees F.
  2. Grease 3 individual sized ramekins or custard cups.
  3. Melt the chocolate and butter in the microwave.
  4. Add the flour and sugar, stirring constantly.
  5. Stir in the eggs and yolks until smooth.
  6. Stir in the vanilla extract.
  7. Divide the batter evenly among the ramekins (should fill each one up about half-way).
  8. Place in the oven and bake for 10-12 minutes.
  9. Grate a small amount of white chocolate and candy cane over the top if desired.
  10. Eat immediately.
Friday
Sep162011

Little Piece of Heaven Chocolate Filled Peanut Butter Buttercream Cupcakes

Pure Bliss. That is what these cupcakes are. They would have been blissful on their own - just a moist, chocolate cupcake. As is a reoccurring theme here, I paired them with peanut butter. When you fill them and top them with this to-die-for peanut butter buttercream frosting they become more than just blissful...they become a little piece of heaven. Before you freak out about filling your own cupcakes, I've got a little trick that makes it not so scary and a whole heck of a lot easier.  I love my cupcakes. I consider myself a bit of a cupcake snob connoisseur. I tried cupcake shop after cupcake shop in Chicago (Phoebe's stole my heart) and when I moved back East, I made it my mission to find something comparable. Red Velvet in Clarendon, VA is a close second. Anyways, I digress. The point is, I am definitely one of those people who goes out and buys cupcakes; Not one of those people who makes them. These were worth it though. Before you go out and buy your next dozen of cupcakes, try whipping these up. You won't be disappointed.

Any favorite cupcake recipes? What about your favorite local cupcake shop?









Pure Bliss Chocolate Cupcakes

Adapted from Cupcake Project


  • 1 stick of butter (1/2 cup), room temperature (this is a must do step, dont try and make these with cold butter and dont melt your butter to quicken the process)

  • 1 1/4 cup sugar

  • 2 eggs, room temperature

  • 3/4 cup flour

  • 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 2/3 cup unsweetened cocoa powder

  • 2/3 cup milk (skim works fine)

  • 1 tsp vanilla

 


  1. Preheat oven to 350°F.

  2. In a  bowl, beat butter until softened.

  3. Add sugar and beat for 1-2 minutes.

  4.  Add eggs, beating until the mixture is well combined.

  5. In a separate small bowl, combine flour, baking powder, baking soda, salt and cocoa powder.

  6. In a third  small bowl, combine milk and vanilla.

  7. Add about 1/3 of dry ingredients to butter and sugar and beat until combined.

  8. Add about 1/2 of wet ingredients to mixture and beat until combined.

  9. Continue alternating dry and wet ingredients, mixing in between (finish with the remaining dry ingredients).

  10. Line cupcake tins with liners and fill cupcake tins about 1/2 full (I know it seems low but any more and they will overflow).

  11. Bake for around 20-25 minutes, until a toothpick inserted in center comes out clean. The cupcakes should be flat rather than domed.

  12. Set aside and let cool completely.


Peanut Butter Buttercream Frosting


  • 2/3 cup creamy peanut butter (don't swap it out for crunchy)

  • 1 stick butter, room temperature (again, don't skip this step!)

  • 1 cup powdered sugar

  • 1/2 tsp vanilla extract

 


  1. Cream peanut butter and butter in a bowl using an electric mixer.

  2. Mix in sugar and vanilla until combined.

  3. Beat for another 2-3 minutes or until light and fluffy.


Little Piece of Heaven Chocolate Filled Peanut Butter Buttercream Cupcakes

(wow, that's quite the mouthful)


  1. Remove the cupcakes from the muffin tin and place on a large plate.

  2. There are a bunch of ways to fill cupcakes but this is by far the easiest way I've come across. It requires the use of an Oxo Apple Corer (only $7.99 on Amazon and worth every penny). Place the apple corer in the center of the cupcake and push down about 3/4 of the way into the cupcake. Pull back up and you should have removed about 1.5 inches of cupcake. Repeat on all of the cupcakes. You can discard (or eat) the pieces you pull out.

  3. Put the frosting into a pastry bag with a 1M tip or a ziplock bag (just snip the corner of the bag leaving about a 1/2 inch hole). Fill the centers of the cupcake.

  4. Frost the top either in a circular design or spread the frosting across the top using a knife.