Self-frosting Nutella Cupcakes Cupcakes are an easy sell. Add Nutella, and they’re a hit. Best of all, swirling the Nutella directly into the white batter before baking creates swirly, chocolatey tops that have no need for frosting – saving you a step. And if you have kids who like to lick the frosting off their cupcakes and leave a sticky stump, the Nutella is baked right in. The batter is thick – it needs to be about the same consistency as the Nutella so that you can swirl the two together easily. The resulting cupcakes are dense and moist, and easy to take on picnics or to other events that call for transporting them – without frosting, it’s easier to bring them with you without risk of an icing mess. NOTE: In response to the comments below that the cupcakes were coming out dry, I’ve reworked this recipe. More on Babble: 10 Tasty Mug Cakes You Can Make in Just MinutesOut of the Campfire into the Oven: S’mores PieChocolate Chip Cookie Dough DipTwo Minute Mug Brownie2 Minute Chocolate and Salted Caramel Mug Cake
Coca-Cola Cupcakes I don’t drink coca-cola. But I do eat it. Weird. Yeah, I dunno. It’s way better eaten. There’s some dark and white sugar cooked with dark dutch processed cocoa powder…and a can of coke! There’s some the ol’ that pouring into this and this pouring into that. There’s some mixing. Take a little PAM and spray the liners–this is a sticky cupcake batter. UPDATED TIP ALERT: A few of you tried this recipe and sprayed them and the cupcake still stuck. These cupcakes are chocolately, decadent, rich and kind of amaze. This frosting isn’t frosting–it’s just whipped cream. And guess what? Next, cherries on top! P.S. Coca-Cola Cupcakes Recipe adapted from Baked: The New Frontier Yields 15 cupcakes Print this recipe! Cupcakes: 2 cups Coca-cola (do not use diet!) Whipped Cream Frosting: 1 1/2 cups of heavy whipping cream 4 tablespoons of powdered sugar 1/2 teaspoon of vanilla extract Maraschino cherries (for topping) Preheat the oven to 325 degrees F.
Red Velvet Pancakes - ThatsSoYummy.com I think I like you! Yea… I really do… I think I really, really like you! I think I like you so much that I’m gonna share a recipe that will just knock your socks off. Red Velvet Pancakes! Red Velvet Pancakes! Red Velvet Pancakes!!! Did you get that?!?! I thought it would be a great idea for those who love breakfast or at least pancakes as much as I do to incorporate one of the most yummiest desserts ever. Oh and let me let you in on another secret… you can make these for breakfast, lunch or even dinner **gasp**… we had ours for dinner! So I leave you now with only this… I think I really, really like you! Red Velvet Pancakes with chocolate chips Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 6 tablespoons granulated sugar 2 tablespoons unsweetened cocoa powder 2 large eggs 1-1/2 cups buttermilk 1/2 cup sour cream 2 teaspoons red food coloring 4 teaspoons vanilla extract 1/2 cup chocolate chips (doesn’t matter what kind you use) Directions Enjoy!
recipe: two (exactly two!) chocolate cupcakes | Brett Bara I have a strange relationship with sweets. I’m kind of obsessed with making them, but I’m not really that much into eating them. I don’t have a big sweet tooth (I’ll take wine and cheese over cookies almost any day of the week). And when I do get hit with a sweets craving, it’s usually short-lived. Like, if I bake a batch of something sweet, I usually take one bite of it and I’m done. And since I live alone, that usually means I’m left with a whole lot of something sweet on my hands. It has always been my dream to come up with a recipe that would bake just a teeny tiny something, just a single serving of a delicious homemade treat–just enough to scratch the itch and nothing more, nothing less. This seemed like an impossible dream, but I decided to give it a try. I believe this may be the greatest thing I have ever done in my life. First things first, don’t even bother getting out your measuring cups. While you’re at it, leave the mixing bowl in the cupboard too.
Colorful swirled cupcakes With as many ways as there are to decorate cupcakes, they can be really boring if you just slap some plain icing on them. I like to make them fun and interesting, and one of my favorite ways to do that is with colorful, swirled icing. Rather than mix food coloring into the icing, I use it to paint the decorator bag, creating a result so crazy and cool that you won’t believe you got it from such a simple technique. Let me show you how! Gather the supplies The first things you’ll need, of course, are cupcakes and icing! Select the colors The best part about this technique is that you can choose any colors you want and can customize it to the occasion. You’ll be painting from 4 to 6 stripes of color for your icing, but you can repeat colors, so you really only need at least 2 different colors (up to 6 max). Paint the bags Okay, now for the actual technique! Now use the paint brush to paint stripes of color on the inside of the bag, starting at the tip and going up about 3-4 inches. The results
Death By Oreo Cupcakes They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise. Ingredients 1 package Oreo Cookies, regular size 1 package Mini Oreo Cookies, for decoration (optional) 1 package chocolate cake mix (mix according to directions on box) 8 ounces cream cheese, room temperature 1/2 cup butter (1 stick), room temperature 3 3/4 cups powdered sugar 1 teaspoon vanilla extract cupcake liners Preheat oven to 350 degrees. Cream together butter and cream cheese. foodsnots.com
Red Velvet Brownies with White Chocolate Buttercream For the past three weeks I’ve been craving a yellow butter cake with vanilla Swiss meringue buttercream frosting. This post obviously isn’t about that cake. It’s about these Red Velvet Brownies with White Chocolate Frosting that I nearly had to wipe the drool off of my keyboard from when I came across the recipe. I’ve only made one other red velvet recipe in my lifetime and I had forgotten about the destructive power of red food coloring so be prepared to go slowly when it comes time to add it in. [9.2.11 Update] Note: I’ve edited the bake time of the recipe below to better reflect the comments people have left about the brownies being undercooked at 30 minutes. Red Velvet Brownies with White Chocolate Buttercream Frosting Ingredients For the brownies: For the white chocolate buttercream frosting: Instructions To make the brownies: Preheat the oven to 350 degrees F. Source
Chocolate Cupcakes with Flaming Strawberries Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Chocolate Cupcakes with Flaming Strawberries Yield: About 20 cupcakes [click to print]Cupcakes: Preheat oven to 350 degrees.
Blueberry Recipes & Videos continued from above But the best part about blueberries is that although they are great for eating out of hand, they are also delicious in our baking. Heat turns blueberries wonderfully soft and sweet. Some recipes featured below leave the blueberries uncooked. So, with these recipes as a guide, enjoy this lovely berry during the Summer months. Sources: Davidson, Alan and Knox, Charlotte. Davidson, Alan. Harrison, S.G., Masefield, G.B., and Wallis, M. Kitchen, Leanne. Ingredients of a 20something: Cookie dough cupcakes, peanut butter chocolate cookies and cake pops It seems like the farther I get away from college (and the more free time I have...there's a connection), the more I get into movies. Which is why Oscar season is exciting. I saw The Artist a couple days after the Best Picture nominees were announced, and I have to say, it's totally great. I've been really into basic cookies lately. A few friends who will remain nameless (but who LOVE cake pops) requested these a couple weekends ago, and for the first time I enlisted my dad and stepmom's help making them. And with another classic, I made these chocolate chip cookie dough cupcakes from Annie's Eats.
Banana S'mores Recipe Grilled Chocolate Banana Melts As prepared by Girl Who Ate Everything August 24, 2011 It seems like s’mores have been the star this summer, popping up in all forms from drinks to cupcakes. But there’s always room for one more ... and this s’mores tangent has a fruity twist. When you fire up the grill for its summer workout, you have to make these Grilled Banana Chocolate Melts. Wrap it in foil and throw it on a grill for a couple of minutes to get a warm, decadent banana melt. You’re gonna need a spoon for this one … that’s the only way to make sure you get every last morsel of chocolate and melted marshmallow. And it wouldn’t be a s’more if you didn’t get messy. No grill? No worries. More S’mores If gooey marshmallow, chocolate and grahams are your idea of the ideal treat, check out s’more of Tablespoon’s s’mores recipes! See Recipe