How about serving up that after-dinner cappuccino in a different way?
That was precisely my thought when I first saw this recipe in the Pastry Queen cookbook. I was always drawn to the idea of serving these cheesecakes at a dinner party for that very reason. Though I think they would be even cuter served with real cappuccinos, until I get an espresso machine, these cheesecakes will have to hold their own.
I think that’s just fine, because these miniature cheesecakes are DE-LI-CIOUS.
How can you resist these cupcakes?
On top of being crazy-adorable, the cupcake itself is rich and deep in dark chocolate flavor – and so is the ganache frosting. These are truly an adult version of the Hostess cupcakes we all loved as kids.
They’re also filled with marshmallow cream. I’m telling you – impossible not to love.
I think it’s safe to say that this will be my new go-to recipe for chocolate cupcakes. With or without the cream filling, they are divine. They’re adapted from a Cook’s Illustrated recipe, so you know they have to be on point. The only change I made was that I used all-purpose flour instead of bread flour, which CI used in the recipe to make the cake sturdier so that it would hold up to their ganache filling. I figured that because a marshmallow filling should be softer than a ganache filling, I didn’t need to go the bread flour route, and I was correct. They came out perfectly – the chocolate flavor the coffee brings out is everything.
Chocolate Cream-Filled Cupcakes
Adapted from Cook’s Illustrated and Food & Wine
Filling:
{bake the cupcakes}
Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan with liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
Divide batter evenly among muffin pan cups. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature, about 1 hour.
{make the filling}
In a medium bowl beat together the butter, confectioners’ sugar, Marshmallow Fluff, and 1 1/2 tablespoons of the heavy cream until fluffy. Reserve 1/2 cup of the mixture and transfer the rest to a pastry bag fitted with a small (1/4-inch or so) round tip. Beat the remaining 1 teaspoon of cream into the reserved 1/2 cup of filling, cover and reserve.
Line a large baking sheet with wax paper. Insert the tip of the pastry bag about 1/2-inch deep into the bottom of each cupcake; squeeze lightly to fill with cream. Set the cupcakes on the sheet.
{make the ganache frosting}
Heat the cream in a small saucepan until steaming. Add the chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Spread the top of each cupcake with the frosting. Spoon the reserved filling into a pastry bag fitted with a very small plain tip and pipe decorative swirls on each cupcake. Refrigerate the cupcakes for at least 10 minutes to set the frosting.
{It’s pretty ridiculous}
I have my BFF Jess to thank, because it was her love for everything turtle that inspired me to make this for her birthday. Sure, everyone loves a good old-fashioned cake or cupcakes for their special day – but I think it’s fun to change it up once in a while, and give them something totally personalized.
This was relatively easy – the only thing you need to know is that it takes a while. You have to spread a layer of softened ice cream, drizzle caramel overtop, and then freeze it for an hour. 3 times. Then freeze overnight before making the topping. So, it’s a bit of prep work – but I promise you, the end result is worth it. I cheated a little bit, and didn’t let it freeze an entire hour each time. I guess that’s why my layers are a little sloppy looking; if you want a picture-perfect slice, then by all means follow the directions to a T – but I can promise you it’s just as delicious this way.
Turtle Ice Cream Pie
Adapted from Bon Appétit
The crust:
Easy homemade caramel and ice cream filling:
Ganache:
Make the crust:
Preheat oven to 350°F. Using on/off turns, finely chop 1 cup pecans in processor; transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).
Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep frozen.
Make the caramel sauce and filling:
Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.
Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust; spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.
Make the ganache:
Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.
Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.
Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.
 |
 |
 |
 |
 |
 |
 |  |
