Chocolate Cupcake with Blackberry Butter Cream

I recently went to a produce market and they had blackberries at a pretty good price so I bought a lot! Last time I bought black berries I made a blackberry jalapeno jam. Since I still have several jars of the jam I wanted to make something different with the blackberries. Berries and Chocolate always go together in my mind so what better than to make a Chocolate Cupcake with a Blackberry Butter Cream Frosting. Adding the blackberry on top of the cupcake made it even that much better. I hope you enjoy!

Chocolate Cupcake with Blackberry Butter Cream
Yield: 24 cupcakes

Ingredients:

Cupcake:
1/2 cup plus 1 tablespoon cocoa powder
1/2 cup plus 1 tablespoon hot water
2 1/4 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup plus 1 tablespoon butter at room temperature
1 2/3 cups granulated sugar
3 eggs
1 tablespoon vanilla
3/4 cup sour cream

Frosting:
5 tablespoons of blackberry puree, strained to get the seeds out
1 cup butter at room temperature
5 cups of powdered sugar
24 blackberries for garnish

Directions: 

1.Preheat oven to 350 degrees F. Line standard-size muffin pans with paper liners.

2. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth, and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4 to 5 minutes.

4. Add the eggs one at a time, mixing well after each addition, and scraping down the sides of the bowl as needed. Add the vanilla and then the cocoa mixture, beating until smooth.

5. Reduce the mixer speed to low, and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix each addition until just incorporated.

6. Divide the batter evenly between the prepared liners, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating the pans halfway through baking. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. Beat the butter and 1/2 of the powdered sugar together til mixed. Add the blackberry puree and remaining  powdered sugar 1/2 cup at a time til well combined. 

8. Once cupcakes are cooled completely frost with the blackberry butter cream and top with a blackberry. Serve and enjoy!

Chocolate Peanut Butter Popcorn

I'm addicted to flavored popcorn. Enough said! Here is a recipe for Chocolate Peanut Butter Popcorn. 

Chocolate Peanut Butter Popcorn

Ingredients:

12 cups air popped popcorn 

1/2 cup softened butter

3/4 cup brown sugar

1 cup marshmallow cream

1/2 cup peanut butter

3/4 cup melted milk chocolate chocolate chips

Directions:

1. Pre Heat oven to 250 degrees F
2. Pop popcorn and set aside.
3. In a large glass bowl combine the butter, brown sugar and marshmallow cream. 
4. Cook mixture in microwave for 3 minutes. Stopping in between each minute to stir. 
5. Stir in peanut butter and mix until smooth.
6. Pour mixture over the popcorn and stir quickly til coated evenly.
7. Pour popcorn into a oven safe pan. (I use a jelly roll pan or a large cake pan) Bake for 45 minutes. Stir every 15 minutes. Take out of oven.
8. Melt milk chocolate chips and then put into a pastry bag and drizzle over the baked popcorn and stir till chocolate is coating the popcorn. 
9. Let cool and store in air tight container.

Salted Caramel Pretzel Chocolate Chip Cookie

Now try and say that twice! Salted Caramel Pretzel Chocolate Chip Cookie. Yep, it is exactly what it says it is. I found this recipe on Pinterest via The Diary of Daves Wife. Basically if it has all of my favorite ingredients listed in the title it must be good. And it is!

Salted Caramel Pretzel Chocolate Chip Cookie

Yield: About 34 Cookies

Ingredients:

3/4 cup butter, softened

3/4 cup brown sugar

1/4 cup granulated sugar

1 egg

2 tsp vanilla

2 cups flour

2 tsp cornstarch

1 tsp baking soda

1/2 tsp salt

1 cup chocolate chips 

1 cup caramel bits

1/2 cup pretzel pieces

Sea Salt

Directions:

1. Pre heat oven to 350 degrees F

2. Cream together butter and sugars until light and fluffy. Add egg and vanilla and blend in.

3. Mix in flour, cornstarch, baking soda and salt.

4. Stir in Chocolate Chips, Caramel bits and Pretzel pieces.

5. Scoop dough onto baking sheets and sprinkle with Sea Salt. 

6.  Bake for 8 to 10 minutes until almost golden brown.

7. Cool for 5 minutes and remove onto a cooling rack.

Original recipe called for milk chocolate chips I used semi sweet because that is what I had. It also called for crushed pretzel pieces, I didn't totally crush mine because I wanted to taste pieces and didn't want them to get lost. Next time I will double the recipe they were so good.I ate one last night, one at work and two after dinner!   When I left for work this morning I put a sign on the cookies saying, " Don't eat all of the cookies, Love, Mom."  It actually worked. Most of the time when I make a dessert in the evening the next day when I get home from work there isn't any left. The kids actually listened to my note! 

Ultimate Smore's Brownie

Who doesn't love a good brownie? Who doesn't love s'mores? What about salted caramel? How about combining all three? First you start by lining a 9x13 pan with foil with the foil hanging over the edges. Spray the foil with non stick spray.

Make the graham cracker crust and pack it into the lined pan. Bake the graham cracker crust.

While the crust is baking mix the brownie mix according to directions on the package. Pour the brownie mix into the baked graham cracker crust.

Bake brownies according to directions on box. Take out of oven and layer the brownies with chocolate chips and marshmallows. 

Turn on top broiler. Broil the brownies for up to two minutes. DO NOT walk away from them. Watch the marshmallow brown in the oven. Take out when they are golden brown.

Let the brownies cool on a cooling rack. Using the foil, take the brownies out of pan and place on a cutting board. With a wet knife cut the brownies. Re wet the knife in between cutting. This will help prevent sticking and make a cleaner cut. When ready to serve, drizzle with a salted caramel sauce. 

Make sure to have a glass of milk handy with this very rich dessert! Enjoy! 

Ultimate Smore’s Brownies

By Susan Johnson

Ingredients;

Crust:

6 tablespoons unsalted butter, melted

1 1/2 cups crushed graham cracker crumbs

2 tablespoons sugar

Pinch fine salt

Brownie:

Favorite Store bought brownie mix

Topping:

1 cup chocolate chips

5-10 ounces of small marshmallows

Salted Caramel Sauce:

Follow recipe here or

Caramel Sauce from store

1 1/2 tsp salt

Directions;

1. If making the salted caramel sauce from either scratch or by simply adding salt to a pre made sauce do so now.
2. Heat oven according to directions on package of brownie mix. Line a 9x13 pan with foil so it hangs over the edges by about an inch.
3. For the Crust: spray foil with cooking spray. Stir the butter together with the crumbs, sugar, and salt into a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 15 to 20  minutes. 
4.  Mix the brownies according to directions according to package.
5. Pour brownie mix onto the baked graham cracker crust. Bake according to directions on the brownie mix. 
6. Remove from the oven and carefully position a rack about 6 inches from the top broiler. Turn top broiler on. Then layer the chocolate chips and marshmallow on top of the brownies. Toast the marshmallows under the broiler until golden brown. Keep an eye on them, they can go really quick, only about a minute and a half. 
7. Cool brownies on a cooling rack.
8. Gently remove the brownies from the pan using the foil and place on a cutting board. 
9. Carefully separate any marshmallows from the foil and fold the foil away. 
10. Wet your knife by running it under the sink. Cut the brownies, wetting the knife in between cuts to prevent sticking and to help make a clean cut.
11. When serving drizzle the salted caramel sauce on top of the brownies. 
12. Enjoy with a glass of milk!

Black Forest Cupcakes with Whipped Cream Frosting

 Every Sunday my family gets together at my moms house for Sunday Dinner. My Step Dad does most of the cooking. The rest of us usually do the desserts, especially if it is someone's birthday. This week I just wanted to make a chocolate flavored cupcake so I volunteered to make dessert. I enjoy Black Forest Cake so I thought I would attempt to make a Black Forest Cupcake. First I used a good Chocolate Cupcake Recipe and changed the ingredients just a little. (Recipe below) Baked according to directions. Let cool and hollowed out the center of the cupcakes with a paring knife. Make sure to not go through the bottom of the cupcake.

Next fill the cupcakes with cherry pie filling. I was a little lazy and used store bought cherry filling. You could make your own if you want.

Make the frosting. Frost the cupcakes. 

Sprinkle the cupcakes with mini chocolate chips. 

Enjoy the cupcakes! 

Black Forest Cupcake

Makes approximately 24 cupcakes

Ingredients:

1/2 cup plus 1 tablespoon of Cocoa Powder

1/2 cup plus 1 tablespoon of hot water

2 1/4 cups flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1 cup plus 1 tablespoon unsalted butter

1 2/3 cups granulated sugar

3 eggs

1 tablespoon vanilla

3/4 cup sour cream

Cherry Flavoring (I used 3 tablespoons of DaVinci gourmet cherry syrup)

Directions:

1. Preheat oven to 350 degrees. Line cupcake pans with liners. 

2. In a small bowl, whisk together the cocoa powder and hot water util smooth. in a separate medium bowl, sift together the four, baking soda, baking powder and salt.

3.Combine the butter and sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer mixture to a bowl. Mix with an electric mixer and beat on medium low speed until the mixture is cool, about 4 to 5 minutes.

4. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Add the vanilla, and then the cocoa mixture, beating until smooth. 

5. Reduce the mixer speed to low, and add the four mixture in three additions, alternating wit the sour cream, beginning and ending with the four mixture. Mix each addition util just incorporated. 

6. Add Cherry Flavoring one tablespoon at a time until you get the flavor you want. (Some flavorings are stronger than others so be careful. You don't want it to taste like cough syrup!)

7. Divide the batter between the prepared liners, filling about 2/3 full. Bake approximately 18 to 20 minutes until a toothpick inserted into the center comes out clean. To insure even baking rotate the pans half way through cooking times. 

8. Let cupcakes cool in pan then transfer to a wire rack to cool completely. 

Whipped Cream Frosting

Ingredients: 

1 8oz package of cream cheese softened

1/2 cup sugar

1 1/2 teaspoon of vanilla

2 cups heavy whipping cream

Directions: 

Combine the cream cheese, sugar, vanilla in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy whipping cream. stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold stiff peaks. Save any left overs in an air tight container in the refrigerator. 

Chocolate Salted Caramel Cupcakes!

O.K. so I didn't want to make anything normal for the Fourth of July for dessert. Since cupcakes are all the rage I went searching on the internet for cupcake recipes. Boy are there a lot! I actually made 3 different kinds because I couldn't choose which one. By far this cupcake is my favorite. It is my OMG cupcake! I made these a week ago and am salivating as I am writing this  post and will be making another batch tomorrow! I found the recipe over at Brown Eyed Baker. She has a lot of yummy sounding recipes. 

Chocolate Salted Caramel Cupcakes

Yield: 22 to 24 cupcakes

Prep Time: 30 minutes | Bake Time: 20 minutes

For the Cupcakes:
½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 cup plus 1 tablespoon unsalted butter, at room temperature
1 & 2/3 cups granulated sugar
3 eggs
1 tablespoon vanilla extract
¾ cup sour cream

For the Salted Caramel Frosting:
1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
½ cup salted caramel sauce
4 cups powdered sugar

To Garnish:
Salted Caramel Sauce
Fleur de Sel (or other flaky sea salt)

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line standard-size muffin pans with paper liners.

2. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth, and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4 to 5 minutes.

4. Add the eggs one at a time, mixing well after each addition, and scraping down the sides of the bowl as needed. Add the vanilla and then the cocoa mixture, beating until smooth.

5. Reduce the mixer speed to low, and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix each addition until just incorporated.

6. Divide the batter evenly between the prepared liners, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating the pans halfway through baking. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. Make the Frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes. Pour in the salted caramel and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.

8. To finish, pipe frosting onto the top of each cupcake (or use an offset spatula to spread the frosting), drizzle with some additional salted caramel sauce, and sprinkle with a pinch of fleur de sel.

I added a step between 7 and 8. Instead of using the caramel sauce as a topping I decided to use it as a filling in the cupcake. I burned my first batch of Homemade Caramel Sauce. It says to cook it to 350 degrees but it was burning after it hit 300 degrees. I have never made a caramel sauce like this recipe. I might try it again. So I was in such a hurry that I had my son run to the store and buy caramel sauce for ice cream! I put the caramel sauce into a squeeze bottle and added a teaspoon and a half of the salt and shook it up and then squeezed the sauce into the cupcakes until I saw sauce coming out of the cupcake. It was very helpful to put the caramel sauce into a squeeze bottle. The tip helped get the caramel sauce into the center of the cupcake. After the sauce is in the cupcake it soaks into the cupcake and make's the chocolate cupcake taste even better. Because I added the sauce into the cupcake I did not add caramel sauce or salt to the top of the cupcakes because I thought that there was enough flavoring. Next time I will add some caramel sauce to the top just for decoration. 

I couldn't find the fleur de sel salt so I used regular sea salt that isn't flaky but chunky. I think it tasted great. I also wanted to make these into mini cupcakes. I was able to make 36 mini cupcakes and 12 regular sized cupcakes. 

   

 

S'mores on a Stick!

No time to lite a fire, these S"mores on a stick will certainly satisfy that S'mores craving.  My family fell in love with these when we were at a BBQ last 4th of July when some friends brought these for dessert. These have got to be one of the easiest desserts to create!

Ingredients:

1 package Large Marshmallows

12 oz Milk Chocolate Chips

1 package Graham Crackers

Sucker Sticks

Directions:

1. Line a cookie sheet with either foil or parchment paper. 

2. Insert sucker sticks into large marshmallows and put onto cookie sheet.

3. Crush graham crackers and put into a bowl.

4. Melt milk chocolate chips according to package directions. (One minute in microwave, stir, can cook for 15 seconds at a time if they are not melted all the way)

5. Dip marshmallows one at a time into the melted milk chocolate then roll them in the crushed graham crackers.

6. Put them onto the lined cookie sheet. When finished with them all put them into the refrigerator for 15 minutes to set the chocolate. Enjoy!

Scotcheroos!

I few weeks ago my son went to a local cafe and brought back this wonderful dessert and he shared a bite with me. I was almost in heaven. Usually I prefer caramel over butterscotch but these were pretty awesome. I looked online for a recipe and to my surprise there were not that many and they weren't the same recipe. After making the first batch they were OK but not as good as the cafe. So after a little trial and error here is the recipe I came up with.

Scotcheroo's

Ingredients

1 cup Brown Sugar

1 cup Light Corn syrup

1 teaspoon Vanilla

1 1/2 cup Creamy Peanut Butter

1/2 cup Butterscotch Chips

5 1/2 cups Rice Krispies Cereal

1 1/2 cups Butterscotch Chips

1 cup Semi Sweet Chocolate Chips

Directions

1. In a medium sauce pan, combine Brown Sugar, light Corn Syrup and bring to a boil. Boil for 1 minute..

2. Remove from heat.

3. Mix in Vanilla and Creamy Peanut Butter and Butterscotch chips.

4. Pour Rice Krispies Cereal into a large bowl.

5. Pour mixture over the cereal and mix well.

6. Pour cereal mixture into a 9 X 13 pan and press firmly into pan.

7. Melt Butterscotch Chips in microwave safe bowl for 1 minute. If not melted completely, cook for an additional 15 seconds until melted.

8. Spread melted Butterscotch Chips over cereal mixture.

9. Melt Semi Sweet Chocolate Chips in microwave safe bowl for 30 seconds. If not melted completely, cook for an additional 15 seconds until melted.

10. Put melted Semi Sweet Chocolate Chips into a pastry bag and drizzle over the Butterscotch Chips.

11.Refrigerate for 15 minutes until firm.

12. Cut into bars and store in an air tight container. 

Serendipity and Spice Manic Monday

Whoopie Pie Yumminess!

Well Yumminess isn't a word but it should be. While browsing on the web and looking for some new deserts to make I came across this amazing Whoopie Pie recipe on Sprinkles of Parsley blog. I have made the Whoopie Pies several times and they never disappoint! I was shopping with my two older sons at my home away from home yesterday at Target and picked up some marshmallow cream. My oldest asked why I was buying it and I told him to make Whoopie Pies. He them proceeded to do a happy dance in the isle! I have made my own marshmallow cream before but why do that when you can purchase it at the store!

Chocolate Whoopie Pie with Marshmallow Cream Filling

Makes: About 15 pies

Prep Time: 45 minutes

Bake Time: 8-9 minutes

Ingredients:

Whoopie Pie

1 2/3 cups flour

2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 tablespoons butter at room temperature

4 tablespoons vegetable shortening

1 cup packed brown sugar 

1 egg

1 teaspoon vanilla

1 cup milk

Cream Filling

1/2 cup vegetable shortening

1/2 cup butter at room temperature

1 cup confectioners sugar

1 1/3 cups Marshmallow Cream

1/4 teaspoon salt dissolved in 1 tablespoon of water

1 1/2 teaspoon vanilla

Directions

Begin with sifting your flour, cocoa powder, baking soda, and salt together into a large mixing bowl and set aside. Then in the bowl of an electric mixer, combine your butter, vegetable shortening and brown sugar. 

Using your paddle attachment, mix on low speed until just combined. Then switch to high speed and beat for 3 minutes. Scrape the sides of your bowl, add your egg and vanilla, and beat on high for another 2 minutes. Then add half of your flower and half of your milk and mix until just combined. Then add the rest of your flour and milk and mix on medium/high for 30 seconds until light and fluffy. 

On a cookie sheet lined with parchment paper, spoon 2 tablespoons of batter. (I used my cookie scoop from Pampered Chef)  Make sure to leave 1 1/2 inches in between each mound so when they bake and expand they don't bake into each other. Bake at 375 degrees F for 8-9 minutes.

For the filling, cream vegetable shortening and butter. Add all other ingredients til combined well. Set aside. 

Allow your whoopie pies to cool completely. Then spoon a heaping spoon full of filling onto the center of your flat side. Take a second whoopie pie and lay the flat side down over the cream filling. Gently press down to evenly push the filling to the outer edge. Serve and enjoy!

I found that the using the parchment paper really makes a difference than just putting it on a cookie sheet. They came up much better without any falling apart. IF there are any left over store them in an air tight container in the refrigerator. Be prepared to make these often!