AKA The Reblog Zone

smilingfork:

Triple Chocolate Cupcakes

Difficulty:
★★☆☆☆ (easy)

Ingredients:

Chocolate Sour Cream Cupcakes:

• 1.5 cups all-purpose flour
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 oz. bittersweet chocolate, finely chopped
• 2 tablespoons unsalted butter, softened
• 1/4 cup unsweetened cocoa
• 1/2 cup boiling water
• 1 teaspoon vanilla
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 large eggs

Ganache:

• 4 oz semi-sweet chocolate, finely chopped
• 1/2 cup whipping cream, steaming hot

Chocolate Frosting:

• 1/2 cup butter, room temperature
• 1/3 cup whipping cream
• 1/8 teaspoon salt
• 1/2 cup unsweetened cocoa
• 1 teaspoon vanilla
• 1 pound confectioners sugar

Directions:

1. Sift flour, sugars, baking soda and salt through a fine-mesh sieve. Set aside.
2. Place chocolate, butter and cocoa into a large bowl. Pour boiling water over. Let sit for 2 minutes. Stir until smooth. Whisk in vanilla, sour cream, buttermilk and eggs until well combined. Add dry ingredients, whisking until smooth.
3. Spoon 1/4 cup batter into regular-sized muffin tins prepared with cupcake liners (about 15). Bake at 350ºF for 20 minutes or until toothpick inserted in the centre comes out clean. Let cool 5 minutes before removing to cool on a wire rack. Cool completely before frosting.
4. To make ganache, place chocolate in a bowl. Pour cream over chocolate and let sit for 2 minutes. Stir until smooth. Let cool to room temperature.
5. To make frosting, place butter, cream and salt in the bowl of a mixer. Sift cocoa through a fine-mesh sieve set over the mixing bowl. Mix on medium-speed until creamy. Add vanilla. Sift confectioners sugar into mixing bowl through a fine-mesh sieve. Beat on low to combine; turn speed to medium and beat for 6 minutes until creamy and fluffy. Icing will be quite stiff.
6. To assemble, cut out a small cone in the centre of each cupcake. Discard scraps. Spoon ganache into each cupcake and spread a small amount over the top to smooth it out. Pipe on frosting in desired fashion. Drizzle with remaining ganache, heating up if necessary. Garnish with chopped chocolate.

zaneisaboysname:

creativeinspiration:

Red Velvet Hot Chocolate with Cream Cheese Whipped Cream

4 cups whole milk

1 dash water

3/4 cup semi-sweet chocolate chips

1/4 cup sugar

1 tsp. red food coloring

1 cup heavy whipping cream

2 - 4 tbsn. whipped cream cheese, room temperature

In a stand mixer, combine the heavy cream and sugar. Whip on medium speed with the whisk attachment for 2 - 3 minutes. Just before peaks form, add the cream cheese and whisk for another 2 minutes. Taste and add more cream cheese to taste. Be careful not to over whip though, or else you’ll have butter! In a medium saucepan, heat the milk over medium heat. Add a splash of water and the chocolate chips, constantly stirring gently. When almost melted, add the red food coloring and stir. When the chocolate chips are thoroughly melted, pour the hot chocolate into mugs and top with the whipped cream.

OHMYGOD YES

imprudentstitchez:

greatmastercami:

rikuloid:

underwaterumbrellas:

blyumonsterdono:

zipperaward:

thecakebar:

this is brilliant

truebluemeandyou:

DIY Pinata Cookies for Cinco de Mayo. I love the clever design of these cookies. Recipe and how-to from She Knows here.

kjhLFASKDJNFASD

OMG

CHELSEA.

KRISTA

HOLY-

Fucking making