Mocha Fudge Cupcakes {Small Batch}

Source - http://blog.dollhousebakeshoppe.com/2012/05/mocha-fudge-cupcakes-small-batch-yield.html

Yield:  8 standard or 2 dozen mini cupcakes

Ingredients

Chocolate Fudge Cupcakes 

2/3 cup granulated white sugar

1/2 cup plus 1 tablespoon all-purpose flour

1/3 cup dutch process cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup buttermilk OR 1/3 cup whole milk mixed with 1 teaspoon vinegar

1 large egg

2 1/2 tablespoons vegetable oil

3/4 teaspoon vanilla extract

3/4 teaspoon espresso powder

1/3 cup boiling water

Chocolate Espresso Buttercream Frosting

1/2 cup (1 stick) butter, softened

2 cups powdered sugar

1/2 cup cocoa powder, unsweetened

1 tablespoon espresso powder

4-6 tablespoons cream, half & half or milk

1 teaspoons pure vanilla extract 

Chocolate Glaze Drizzle

1/4 cup semi-sweet chocolate chips

1 tablespoon unsalted butter

1 teaspoon light corn syrup

1/8 teaspoon pure vanilla extract

Vanilla Espresso Buttercream Frosting

1/4 cup (1/2 stick/4 tablespoons) butter, softened

1 cup powdered sugar, sifted

1 tablespoon cream, half & half or milk

1/2 teaspoon pure vanilla extract (use imitation vanilla for a pure white color)

1/4 teaspoon espresso powder

pinch salt (omit if using salted butter) 

Garnish

chocolate covered espresso beans

Directions 

Prepare Cupcakes:

Preheat the oven to 350 degrees F. Line a cupcake pan with 8 standard size baking cups or 24 minis.

In a large bowl, whisk or sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. In a measuring cup lightly whisk together buttermilk (or milk and vinegar), oil, egg, and vanilla. Using a whisk or wooden spoon, gently stir wet ingredients into dry ingredients, just until incorporated. Dissolve espresso powder in 1/2 cup boiling water and immediately fold into batter. Do not over-mix. Batter will be very thin.

Distribute all of the batter, filling almost up to the top, between 8 standard size cups (about 1/4 cup batter each) or 24 mini baking cups (about 1 1/2 tablespoons batter each). Bake standard size cupcakes for 16-22 minutes and minis for 8-10 minutes, or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting.

Prepare Chocolate Espresso Frosting:

Sift together powdered sugar and cocoa, set aside. With an electric mixer, beat butter on medium speed until smooth. Add vanilla. Alternately beat in sugar/cocoa mixture and cream until smooth. Beat on medium speed for about 3 minutes, until light and fluffy. Add more cocoa powder or cream if needed, until you have reached your desired consistency.

Prepare Chocolate Glaze:

Microwave chocolate, butter and corn syrup in a microwave safe bowl/cup on 50% power for 30 second intervals, stirring every 30 seconds until smooth (or melt in a small saucepan over low heat). Stir in vanilla. Pour glaze into the corner of a small plastic sandwich bag and seal. Set aside.

Prepare Vanilla Espresso Buttercream:

With an electric mixer, beat butter on medium speed until smooth. Gradually beat in powdered sugar and cream until smooth. Add vanilla, espresso powder and salt. Beat on medium speed for about 3 minutes until light and creamy. Place in a decorating bag fitted with a small star tip if desired.

Assemble:

Frost completely cooled cupcakes with chocolate espresso buttercream. Snip a tiny piece off of the corner of the bag of chocolate glaze and drizzle on top of frosting. Pipe a little swirl of vanilla espresso frosting on top. Finish cupcakes with a chocolate covered espresso bean for garnish.

Brown Butter Chocolate Chip Cookies with Vanilla Bean Ice-Cream and Mocha Fudge Sauce

Source - http://www.portuguesegirlcooks.com/2012/01/warm-brown-butter-chocolate-chip.html

Brown Butter Chocolate Chip Cookies

Makes 4-8 servings (depending on the vessels used), or 16 Cookies

1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour

1/2 teaspoon baking soda

14 tablespoons (1 3/4 sticks) unsalted butter

1/2 cup (3 1/2 ounces) granulated sugar

3/4 cup packed (5 1/4 ounces) dark brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

1 large egg plus 1 egg yolk

1 cups semisweet chocolate chips

1. Adjust oven rack to the middle position, and preheat oven to 350 degrees. Prepare ramekins or vessels.

2. In a small bowl, whisk together the flour and baking soda together and set aside.

3. Melt 10 tablespoons butter in an uncoated skillet over medium high heat, for about 2 minutes. Continue to cook while swirling the pan constantly, until the butter is dark golden brown and has a nutty smell, and little brown bits have formed in the bottom of the pan, about 1 to 3 minutes. Remove skillet from the heat, and using a heatproof spatula, transfer the butter to a large bowl. Stir in the remaining 4 tablespoons of butter into the hot butter until completely melted.

3. Whisk, both sugars, salt, and vanilla into the bowl with the butter until fully incorporated. Add the whole egg and yolk and whisk until the mixture is smooth, about 30 seconds. Let the mixture rest for 3 minutes, then whisk for another 30 seconds. Repeat the 3 minute rest and 30 seconds of whisking 2 more times until the mixture is thick, smooth, and shiny. Using a wooden spoon or spatula, stir in the flour mixture until just combined. Fold in the chocolate chips, and ensure no more flour pockets remain.

4. Divide the dough evenly amongst the ramekins, and press lightly to make sure it is even. The baking times will vary depending on the size of vessel you use. You want the cookie to be slightly brown around the edges and puffy in the centre, just like when making a cookie. This will give you a soft cookie. I found that about 15 minutes was perfect, but suggest checking after about 10.

Vanilla Bean Ice-Cream

Makes about 1 quart (1 litre)

1 cup (250ml) whole milk

3/4 cup (150g) sugar

2 cups (500ml) heavy cream

pinch of salt

1 vanilla bean, split in half lengthwise

6 large egg yolks

1 teaspoon pure vanilla extract

1. Warm milk,sugar, 1 cup of the heavy cream, and salt in a medium saucepan over medium heat until hot (do not boil). Scrape the seeds from the vanilla bean into the hot milk, and add in the vanilla bean pod. Remove from the heat, and cover. Let the mixture steep at room temperature for 30 minutes. 

2. Pour the remaining 1 cup of heavy cream into a large bowl with a strainer set on top and set aside. 

3. In a medium bowl, whisk the egg yolks until fully combined. Slowly, while whisking constantly, pour the hot milk mixture into the egg yolks. Pour the egg yolk mixture back into the saucepan.

4. Heat the egg yolk mixture over medium heat, and stir constantly with a heatproof spatula. Heat until the mixture has thickened, coats the spatula, and has reached about 170 degrees on an instant read thermometer. 

5. Pour the custard through the strainer into the cream. Add the vanilla extract and the the vanilla bean pod. Place the bowl over an ice bath and mix until mixture has cooled. Chill mixture throughly in the refrigerator. Once the mixture is cold, remove the vanilla bean pod, and freeze in your ice cream maker according to manufacturers instructions. 

Mocha Fudge Sauce

Makes 1 Cup (you can halve this recipe, or make it all and save for other things)

1/2 cup (100g) sugar

1/3 cup (80ml) light corn syrup

1/2 cup (125ml) freshly brewed espresso

6 tablespoons (50g) unsweetened dutch-process cocoa powder

1 teaspoon vanilla extract

1. Whisk the sugar, corn syrup, espresso and cocoa powder together in a small saucepan. Whisk the mixture constantly over medium heat, until the mixture begins to bubble at the edges at it comes to a low boil. Once it comes to a low boil, whisk constantly for 1 minute more.

2. Remove from heat, stir in the vanilla extract, and let cool. Chill in the refrigerator until very cold before using, preferably overnight.

Storage: the fudge sauce can be stored up to 2 weeks, covered, in the refrigerator.

Note: If you prefer a plain fudge sauce, substitute water for the espresso.

Let the cookie rest a few minutes out of the over before scooping on the ice cream so that it doesn’t melt too quickly. Best served warm.

Penuche (Brown Sugar Fudge)

Directions

1. Line an 8 inch square baking pan with parchment paper. Generously butter the parchment and set aside.
2. Butter the sides of a heavy 2 quart saucepan. Combine the sugars, cream, milk and pinch of salt. Cook and stir at medium heat until the sugars dissolve and the mixture begins to boil. Clip a candy thermometer to the side of the pan and reduce the temperature to medium low. Continue to cook and stir until the thermometer reads 236 degrees (soft ball stage). This takes about 15 - 20 minutes.
3. Immediately remove from the heat but keep the thermometer clipped to the side. Add the butter and vanilla but DO NOT STIR.
4. Leave the fudge to cool to 110 degrees, about 45 minutes to 1 hour. Remove the thermometer and beat vigorously with a wooden spoon (the mixture is quite thick) for about 10 minutes or just until it begins to lose its gloss. (this is where I made the mistake and beat it a little too long. It changes in an instant from smooth mixture to dry fudge, so be careful)
5. Spread into the pan. Leave it until it is firm then cut into squares. Enjoy!

Double Decker Oreo Fudge

Source - http://www.bakersroyale.com/candy/double-decker-oreo-fudge/

Preparation: Line a 8×8 pan with foil.

Ingredients:

1 can of sweetened condensed milk, portioned in half

10 Oreos, chopped

1 cup white chocolate

2 tablespoon butter

1 cup of semi-sweet chocolate

Instructions:

Split sweetened condensed milk in half and set aside. Chop Oreos and set aside

Place white chocolate, one ½ of sweetened condensed milk, 2 tablespoon of butter in a heat proof bowl over simmering water. Stir and mix until melted and combined. Fold in Oreos and stir to combine. Pour mixture into pan.

Place semi-sweet chocolate and remaining half sweetened condensed milk in a heat proof bowl over simmering water. Stir and mix until melted and combined. Pour mixture on top of Oreo layer and refrigerate for 1 an hour to set.

Remove from refrigerator and peel away foil once set. For ease of cutting make sure to clean knife between cuts to prevent sticking.

Mocha-Chip-Fudge Cheesecake

Source - http://kitchensimplicity.com/mocha-chip-fudge-cheesecake/

My springform pan is almost 10 inches and it worked fine for this recipe. I just didn’t press the crumbs as far up the sides of the pan.

Crust

• 2 cups chocolate wafer cookie crumbs
• 1/2 cup sugar
• 1/2 cup butter, melted

Combine cookie crumbs and sugar, stir in butter until evenly coated. Press into the bottom and approximately 2 inches up the sides of a 9 inch springform pan.

Mocha Chip Filling

• 3 packages (8 oz. each) cream cheese, softened
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 4 eggs
• 1/3 cup heavy cream
• 1 tablespoon instant coffee granules
• 1 teaspoon vanilla
• 1 cup mini semi-sweet chocolate chips, divided

Beat together cream cheese and sugar until smooth and creamy. Beat in flour until well combined. At low-speed, beat in eggs just until combined.

Mix together cream and instant coffee. Let sit for 1 minute, stir to dissolve. Add to cream cheese mixture along with vanilla. Stir just until evenly distributed. Stir in 3/4 cup chocolate chips.

Pour cream cheese mixture into crust. Sprinkle with remaining 1/4 cup chocolate chips.

Bake at 325ºF for 50-60 minutes or until centre is almost set. Let cool completely at room temperature.

Mocha Fudge Topping

• 6 oz. (1/2 of 12 oz. package) semi-sweet chocolate chips
• 1 teaspoon instant coffee granules
• 1/4 cup heavy cream

Put all ingredients in a bowl and microwave for 1 minute at 50%. Stir until chocolate is melted and mixture is smooth. Spread on top of cooled cheesecake.

Cover cheesecake with foil and refrigerate overnight.

To serve: Let stand at room temperature for 30 minutes. Warm a sharp knife under hot tap water, wipe it dry with a clean kitchen towel and cut one slice. Rinse it clean under hot tap water and repeat.

Makes: 14 servings

Cappuccino-Fudge Cheesecake

Source - http://www.handletheheat.com/2011/09/cappuccino-fudge-cheesecake.html

Serves 12
Adapted from Bon Appetit Cookbook
Crust:

• 1 (9-ounce) box chocolate wafer cookies
• 1 stick (8 tablespoons, 1/2 cup) unsalted butter, melted

Ganache:

• 1 1/2 cups whipping cream
• 1 1/4 pounds bittersweet or semisweet chocolate, chopped
• 1/4 cup Kahlua, or other coffee-flavored liqueur 

Filling:

• 4 (8-ounce) packages cream cheese, at room temperature
• 1 1/3 cups sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons instant espresso powder
• 1 tablespoons vanilla extract
• 2 teaspoons light molasses
• 4 large eggs

For the crust:
Preheat oven to 350 degrees F. Spray a 9-inch springform pan with non-stick spray.

In a food processor grind the chocolate wafer cookies until they are fine crumbs. With the motor running, add melted butter and pulse until combined and mixture resembles wet sand. Press mixture evenly into the bottom and up the sides of prepared pan using the bottom of a measuring cup or glass. Bake for 7 minutes.

For the ganache:
Bring whipping cream to a simmer in a large saucepan. Remove from heat and add chopped chocolate and Kahlua. Whisk until chocolate melts and ganache is thick and smooth. Pour 2 cups of ganache over bottom of prepared crust. Freeze crust until ganache is firm, about 30 minutes. Reserve remaining ganache in an airtight container in the fridge.

For the filling:
Using an electric mixer, beat cream cheese and sugar until well combined. Beat in flour, espresso powder, vanilla, and molasses. Beat in eggs, one at a time, until combined.

Pour filling over cold ganache in crust. Place cheesecake on a rimmed baking sheet. Bake at 350 degrees F until top is brown, puffed, and cracked at edges, and center 2 inches move only slightly when pan is shaken gently, about 1 hour. Transfer cheesecake to cooling rack until completely cooled, about 3 hours. Chill in fridge overnight.

When ready to serve, carefully release cheesecake from springform pan onto a platter or cake stand. Remove remaining ganache from fridge and beat with an electric mixer until lightened in color and pliable, about 3 minutes. Spoon whipped ganache into a pastry bag fitted with a large star tip. Pipe ganache in star dollops around the edge of the cheesecake.

Cheesecake will keep in fridge for up to 4 days.

Chocolate Fudge Brownie Recipe

Source - http://picturetherecipe.com/index.php/recipes/cute-easy-mini-santa-hat-brownies/

Makes: 48 mini muffin sized brownies or 24 regular muffin sized brownies.

Fudge Brownie Recipe Ingredients:
250gms (2 1/2 Sticks) Butter
250gms (approx. 2 cups) Chocolate Chips or chunks
12 oz (1 1/2 Cup) fine Sugar
1 tsp Vanilla extract
2 Cups of all purpose Flour
2 tsps Baking Powder
6 large Eggs
1 Cup of chopped Walnuts or Almonds (optional)

Method:
1. Melt the butter gently in a sauce pan, on medium heat.
2. Add the Chocolate and stir till it’s completely melted.
3. At this point, you can add the nuts and stir in the vanilla.
4. Holding a sieve or sifter over the pan, put the flour along with the 2 tsps of baking powder in and sift into the chocolate mix. Stir mixed.
5. Turn down the heat to low and start adding the eggs one at a time and stir till each one is incorporated into the mixture. With each egg the batter should get smoother and glossier.
6. Turn off the heat and spoon the batter into sprayed mini muffin trays or regular muffin moulds. Fill each mould only 3/4th way full to compensate for the batter rising.
7. Bake in an oven pre-heated to 360F for around 12-15 minutes. When checking on the brownies it’s ok if the center is still a little sticky.

For the Mascarpone Buttercream icing Recipe:
Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2 cups confectioners powdered sugar
2 teaspoons vanilla extract
pinch of salt

Method:
1. In a KitchenAid or stand up mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes.
2. Add vanilla extract and salt. And then add 2 cups of sugar, half a cup at a time and continue beating until smooth. Add more sugar, if you have a sweeter tooth than I have. Turn off the mixer when you reach your desired consistency and sweetness.

To assemble the mini santa hat brownies:
- Start by filling a piping bag or icing gun with the frosting.
- Cut a little off the top of the mini brownies to stand them upside down.
- Pipe a ring of icing around the top.
- Place a starberry upside down on each brownie, pushing slightly to secure in place.

SNOWFLAKE OREOS

Source - http://www.thedecoratedcookieblog.com/2008/11/let-it-snow-and-how-to-draw-snowflake.html

you will need:
white fudge covered oreos
1 decorating bag 
1 coupler 
1 rubber band
1 size “2” tip
Americolor soft gel paste (Sky Blue) *
Frosting (recipe here)*

*you can get the decorating bag, coupler and tip at any major craft store. You can of course use any coloring, like those found in craft stores, but I prefer Americolor. I included a frosting recipe, but you can use your own or store-bought, too.

the only step:
Prepare a frosting bag with a size 2 tip (use the instructions on the frosting bag box) and fill with light blue frosting. Close tightly with the rubber band. Pipe snowflakes on Oreos. (See below for “How to Draw a Snowflake.”) Let set at room temperature overnight.

SNOWMAN OREOS

you will need:
white fudge covered oreos 
2 decorating bags
2 couplers 
2 size “2” tips
2 rubber bands 
Americolor soft gel pastes (Orange and Super Black) 
frosting

see above for notes on supplies

to decorate:
Prepare two frosting bags using the bags, couplers and size 2 tips. Fill one bag with orange and one bag with black frosting. Close tightly with the rubber bands. Pipe the smiley face with the black. Pipe the carrot with the orange. For carrot, I start at the middle of the circle and squiggle up and down, back and forth towards the edge of the circle, trailing off at the end to form a point.

How to Draw a Snowflake
The secret to drawing a snowflake is starting with a strong base: 3 lines (to make 6 spokes). That’s it. You draw an “X” and then draw a line through the center horizontally. From there, you can just add your details, using the same details—“V”s, diamonds, loops or dots—in each of the 6 sections. The pictures below show some ideas (to the right of each snowflake are the shapes I used.)

Marbled Mint Chocolate Fudge

Source - http://sugarforthebrain.com/2011/12/18/marbled-mint-chocolate-fudge/

Adapted from All recipes

2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk, divided
2 teaspoons vanilla extract
6 ounces white chocolate
1 tablespoon peppermint extract

Directions

1. Line a 8 inch square pan with parchment paper, leaving an overhang on both sides.
2. On a double boiler, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread the mixture into the pan; chill for 10 minutes or until firm.
3. In a double boiler, melt white chocolate with remaining sweetened condensed milk. Add peppermint extract and green food coloring.
4. Chill for 2 hours or until firm. Use the overhang to get the fudge out of the pan. Cut into squares. Store leftovers covered in refrigerator or freeze them.

Chocolate Butterscotch Double-Decker Fudge