Archive for the ‘chocolate’ Category

Pistachio Chocolate Chip Cupcakes with Pistachio Whipped Cream Frosting


 These were scrumptious creations that came out of my “spring cleaning” and organizing of my pantry.  They are leftovers cupcakes- lol.  I had about 3/4 cups of chocolate chips left in a bag, a box of white cake mix, a box of instant pistachio pudding, and some left over whipped cream frosting from the chocolate rolo cupcakes from my previous post.  I had another box of instant pistachio pudding, a cup of milk and a carton of heavy whipping cream but they were whipped together into the most decadent and delightful dessert a few nights ago.  So, the ingredients for these cupcakes were remnants of other delicious batches of awesomeness. That being said they held their own and didn’t last long in the house. 🙂


Pistachio Chocolate Chip Cupcakes with Pistachio Whipped Cream Frosting

(yields about 20 cupcakes)

1 box instant pistachio pudding

1 box white cake mix

2 cups of milk (or the amount of milk on the back of the pistachio pudding box)

3/4 cup chocolate chips

1/4 cup oil (or the amount of oil on the back of the cake box)

2 large eggs (or the amount of eggs on the back of the cake box)

Preheat oven to 350 degrees.  Line your muffin tin with paper liners.  Put pistachio pudding and milk in a bowl.  Using a mixer or using a hand mixer blend together the ingredients for 1-2 minutes.  Set the pudding aside and let it thicken – the box said to wait at least 5 minutes.

In a separate bowl, add cake mix, oil, eggs, chocolate chips and half of the pudding mixture.  Mix together until the batter is creamy and smooth.   Fill the liners 2/3 full with the batter.  Bake until the middle of the cupcake comes out clean when poked with a toothpick.

For the frosting:

whipped cream frosting (see the recipe at the bottom of the page)

1 tsp corn starch (if needed)

2nd half of the pistachio pudding

Gently, fold in the the second half of the pistachio pudding into the whipped cream frosting.  Do not over stir.  If  the whipped cream thins out, fold in the corn starch and let sit for a few minutes to thicken.  Pick your tip – I used a Wilton 1M.  Put the frosting into a piping bag and pipe onto cooled cupcakes.

Chocoloate Cupcakes with Rolo Filling and Whipped Cream Frosting


I have a written notebook somewhere with all of my perfected cupcake recipes.  Why don’t I have it on my computer you ask?  Well, because I take notes when I am baking.  Usually, I am inspired by an internet recipe and then I play with it and give it my own little twist until it comes out just right.  Plus, I like the tactical feel of pen and paper.  The other night I couldn’t find my notebook and I wanted to bake cupcakes for the entourage coming to my house for dinner.  I was going to make my chocolate cupcakes with peanut butter frosting  recipe since it always seems to be a crowd pleaser and I always have tons of peanut butter in the house.  To my dismay I misplaced my notebook and didn’t have time to do a thorough search.  So, it was on to plan B – scour the internet for something comparable.

I was going to go with the initial chocolate/peanut butter mix but I came across this recipe and decided to give it go.  Of course, I changed some things because I am an intuitive cook and like my cupcakes to have my own little signature.  Out of the blue, I decided maybe the cupcakes would be yummy with some caramel in the middle.  So, I pulled out some Rolos.


As you can see from the picture about the Rolo ended up at the bottom of the cupcake.  It was still delicious.  In fact, my guests were pleasantly surprised to bite into the luscious caramel and said it was a good little surprise.  When I bakes the cupcakes I spooned in some batter, placed the Rolo in the middle and then ladled more batter over the caramel.  Next time, I am going to try and spoon all the batter into the cup and the poke the little candy into the middle.  Hopefully, that will put the caramel more in the middle of the cupcake and not so densely at the bottom.  If you make these cupcakes let me know what you did and how it came out.  I am always open to revisions.

While the cupcakes were baking, I asked the bf if he thought peanut butter frosting would go well with chocolate Rolo cupcakes and he said that whipped cream would go better.  Another internet browsing session and I found this sturdy whipped cream frosting recipe and decided to give it a go. In one of the reviews someone wrote that this frosting would not be good for desserts because it had too much of a tang (because of the cream cheese in it.)  I did not find this to be true at all.  The whipped cream frosting tasted divine and it held up quite well to piping.  The taste of the frosting melded well with the moistness of the cupcake.  Mostl likely because I used greek yogurt in the batter instead of sour cream.


Chocolate Cupcakes with Rolo Filling

(Yields 12 cupcakes)

1/2 cup Hershey’s Special Dark Cocoa

1 Tbsp instant coffee

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter or margarine, room temperature

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1/2 vanilla greek yogurt

12 Rolos

Preheat oven to 350 degrees.  Line your muffin tin with paper liners.   Put butter and sugar in a bowl.  Using a mixer or using a hand mixer blend ingredients together until creamy.  Add eggs, greek yogurt and vanilla extract.  Mix all ingredients until blended.  Next add salt, baking powder, cocoa and instant coffee.  Slowly add flour into the mixture until everything is smoothly blended and looks like yummy batter.

Using a regular spoon, dollop a spoonful of batter into each liner.  Unwrap the Rolos and put one into the middle of each liner.  The batter at the bottom will keep the candy from moving.  Next, fill the liners 2/3 full.  Bake until the middle of the cupcake comes out clean when poked with a toothpick.

Whipped Cream Frosting

6 oz cream cheese

1/2 cup sugar

1 tsp vanilla extract

2 cups whipping cream

Place the cream cheese, sugar and vanilla extract in a bowl.  Either using a whisk attachment on a mixer or using a hand mixer beat the ingredients on a medium setting until nice and smooth.  Add the whipping cream and beat until the mixture holds a stiff peak.  Pick your tip – I used a Wilton 2D.  Put the frosting into a piping bag and make the magic happen. 🙂

Chunky Peanut Butter Chocolate Chip Cookies


Chunky Peanut Butter Chocolate Chip Cookies

(adapted from this recipe)

Yummy, gooey peanut butter cookies with bits of crunchy peanuts and chunks of chocolate.

1/2 cup (1 stick butter), room temperature

1/2 cup brown suger

1/2 cup white sugar

1/2 cup CRUNCHY peanut butter

1 egg

3/4  tsp baking powder

1/2 tsp  baking soda

1/4 tsp salt

1 1/4 cups flour

1 cup chocolate chips

Preheat over to 375.

Add butter, brown sugar and white sugar into a bowl and beat until mixture is creamy (about 2-3 minutes). Mix in peanut butter, egg, baking soda, baking powder and salt. Beat until all ingredients are well mixed (another 2-3 minutes).  Mix in the flour a little at a time as the dough will be very sticky and thick. When all of the flour is integrated, stir in the chocolate chips.

Spoon small round dough balls on to a cookie sheet about 2 inches apart. With a fork slightly flatten the cookie with a criss cross pattern. Cook for about 15 minutes (or until cookies are a light golden brown.) Yields 24-30 cookies depending on how big you make your balls. (I yielded 30.)