At left, Fudgy Pudgy Cake, Double-
Chocolate Espresso Cookies, Peanut Butter
Truffle Cupcakes and Hazelnut Mocha
Brownies make a dazzling dessert buffet!
1/4 cup milk
2 cups confectioners’ sugar
Chocolate curls, optional
In a small bowl, combine cocoa and hot water until smooth; cool. In a large mixing bowl,
cream butter and brown sugar. Add eggs, one
at a time, beating well after each. Combine
the flour, baking soda, baking powder and
salt; add to creamed mixture alternately with
buttermilk and cocoa mixture. Stir in vanilla.
Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350°
for 20-25 minutes or until a toothpick comes
out clean. Cool for 10 minutes; remove from
pans to wire racks to cool completely.
In a small saucepan, combine sugar and
cornstarch. Gradually stir in milk until
smooth. Bring to a boil; cook and stir for 2
minutes or until thickened. Remove from the
heat; stir in vanilla. Cool completely. In a
small mixing bowl, cream butter. Gradually
beat in cooled mixture.
Place one cake layer on a serving plate;
spread with half of the filling. Repeat layers.
Top with remaining cake.
For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk.
Bring to a boil. Remove from the heat. With
an electric mixer, beat in confectioners’ sugar until blended. Cool for 15-20 minutes;
spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.
Yield:
12-14 servings.
Peanut Butter
Truffle Cupcakes
❧ PREP: 40 min.
❧ BAKE: 15 min. + cooling
From Bloomington, Illinois, Marlene
Schollenberger writes, “Cupcakes are
so popular now, and these have a hidden treasure inside. They’re rich and
delicious!”
6 squares (1 ounce each) white
baking chocolate, coarsely
chopped
1/4 cup creamy peanut butter
2 tablespoons baking cocoa
BATTER:
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup strong brewed coffee
FROSTING:
3 squares (1 ounce each)
semisweet chocolate, choppe d
1/3 cup heavy whipping cream
3 tablespoons creamy peanut butter
For truffles, in a microwave-safe bowl, melt
white chocolate at 70% power; stir until
smooth. Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm
enough to form into balls. Shape into twelve
1-in. balls; roll in cocoa. Set aside.
In a large mixing bowl, cream butter and
sugar. Add eggs, one at a time, beating
well after each. Beat in vanilla. Combine the
flour, cocoa, baking soda and salt; add to
creamed mixture alternately with buttermilk
and coffee. Fill paper-lined muffin cups two-thirds full. Top each with a truffle (do not
press down).
Bake at 350° for 15-20 minutes or until a
toothpick inserted in cake portion comes out
clean. Cool for 10 minutes before removing
from pan to a wire rack to cool completely.
In a heavy saucepan over low heat, melt
chocolate with cream, stirring constantly. Remove from the heat; stir in peanut butter.
Transfer to a bowl; chill until mixture reaches spreading consistency. Frost cupcakes.
Store in the refrigerator. Yield: 1 dozen.
Hazelnut Mocha Brownies
❧ PREP: 35 min.
❧ BAKE: 25 min. + chilling
“Flavored instant coffee adds pizzazz
to this brownie recipe I made up while
cooking with my 3-year-old daughter,” writes Anna Ginsberg from
Austin, Texas. “Emma’s not interested
in eating sweets (odd, eh?), but she
does love helping.”
1-1/2 cups semisweet
chocolate chips,
divided
3/4 cup butter, cubed
1 tablespoon hazelnut-flavored
instant coffee granules
2 eggs
Melting Chocolate?
Don’t Overdo It!
When melting chocolate in a
microwave, place squares or chips
in a microwave-safe bowl.
Cook for 1 minute at 50% power,
then stir. If unmelted chocolate
remains, microwave for an additional
30 seconds. Repeat 30-second
intervals until smooth.
2/3 cup packed brown sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped hazelnuts, toasted
FROSTING:
1/2 cup semisweet chocolate chips
1 tablespoon butter
1/4 cup heavy whipping cream
1-1/2 teaspoons instant
hazelnut-flavored coffee granules
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
In a microwave-safe bowl, melt 1 cup chocolate chips and butter with coffee granules;
stir until smooth. Cool slightly.
In a large mixing bowl, beat eggs and
brown sugar; stir in chocolate mixture and
vanilla. Combine the flour, baking powder
and salt; gradually add to chocolate mixture.
Stir in hazelnuts and remaining chips.
Pour into a greased 9-in. square baking
pan. Bake at 325° for 22-26 minutes or until a toothpick inserted near the center
comes out clean. Cool on a wire rack.
Food for Thought: What use are cartridges in battle? I always carry chocolate instead.—George Bernard Shaw
For fro sting, in a microwave-safe bowl,
melt chocolate chips and butter with cream
and coffee granules; stir until smooth. Cool
to room temperature.
Transfer to a small mixing bowl; beat on
high speed for 2 minutes. Beat in confectioners’ sugar and vanilla until fluffy. Frost brownies; refrigerate for at least 30 minutes before cutting. Yield:
16 servings.
More CHOCOLATE…
