6 Layered Chocolate Sprinkle Cake

Chocolate Cupcakes with Ganache Filling and Vanilla Buttercream Icing

Ingredients: 

Ganache Filling
2 ounces bittersweet chocolate
1/4 cup heavy cream
1 tablespoon powdered sugar

Chocolate Cupcakes
3 ounces bittersweet chocolate, chopped fine
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

Vanilla Buttercream Frosting
1/2 cup butter, softened
1/4 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
2-4 tablespoons heavy cream


For the ganache filling, place chocolate, cream, and confectioners' sugar in a double boiler. Cook until chocolate has melted and combined with cream and sugar.

For the cupcakes, preheat the oven to 350 degrees and line a muffin pan with cupcake liners.

Place chocolate and cocoa in a medium bowl and pour hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool.

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.

Divide batter evenly among muffin pan cups, filling each 3/4 full. Place one slightly rounded teaspoon of the ganache filling on top of each cupcake.

Bake until cupcakes are set and firm to the touch, 17-19 minutes. Allow to cool in pans for about 5 minutes, then transfer to a wire rack to cool completely before frosting.

For the frosting, in a large bowl beat butter and shortening until light and fluffy. Add vanilla and salt. Beat in confectioners' sugar, 1 cup at a time, scraping down sides of bowl. Add 2 tablespoons of milk; beat at high speed until light and fluffy. Add additonal milk for desired spreading consistency.

Mini Chocolate Protein Donuts with Chocolate Glaze

These donuts are filled with protein, whole grains, almond meal and yummy chocolaty goodness.  Trying to make healthy desserts that actually taste good can be a challenge but these donuts are super delicious and guilt free!

Ingredients:
3/4 cup almond flour (also called Almond Meal)
1/2 cup chocolate protein powder
3/4 cup whole-grain flour
½ teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons unsweetened cocoa
3 tablespoons Truvia sweetener (Stevia)
¼ cup egg whites
1 tablespoon canola oil
1/3 cup water

For Glaze:
¼ cup semi-sweet chocolate chips
2 teaspoons unsweetened coconut milk (or other non-dairy milk)
½ teaspoon vanilla extract

Preheat oven to 325 degrees.

Mix first eight ingredients together in medium mixing bowl.

Add egg whites, canola oil, stirring until well-combined. Slowly mix in water until incorporated.

Fill each mold 1/2 full with batter with a spoon or using a piping bag. 

Bake 8 minutes. Remove from pan and cool on wire rack.

In small microwave safe bowl, heat chocolate chips 20 seconds at a time, stirring in between until completely melted and smooth. Stir in milk and vanilla. 

While glaze is still warm, dunk tops of each donut in glaze or drizzle across the tops with a spoon.

Cadbury Creme Egg Surprise Cupcakes

These cupcakes are seriously the sweetest cupcakes you will ever eat... I was afraid to make these because I wasn't sure if the chocolate would for sure hold its shape inside but it worked out and was well worth it. For the icing I added a mix of vanilla and almond extract which gave it a nice contrast from the sweetness of the actual cupcake.

Ingredients:
2 1/2 cups cake flour
1 2/3 cups sugar
3/4 cup butter, softened
2/3 cup cocoa powder
1 package Jell-O instant pudding in Chocolate Fuge
1 1/4 cup water
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
24 Cadbury Eggs

For the Frosting:
1 1/2 cups unsalted butter, room temperature
5-6 cups powdered sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
2-3 tablespoons milk


Preheat oven to 350 degrees. Line 2 muffin pans with cupcake liners. Set aside.

Combine flour, cocoa powder, chocolate fudge mix, baking powder, baking soda, and salt in a medium bowl. Set aside.

In a stand mixer, beat butter and sugar on medium speed till light and fluffy. Add eggs one at a time until combined. Add vanilla.

Slowly add flour mixture and water in 3 additions, beginning and ending with flour mixture.

Fill cupcake liners 1/4-1/3 full and place in a Cadbury Egg down inside batter. Top eggs with another 1-2 teaspoons batter.

Bake for 18-20 minutes (test for doneness by inserting a toothpick on the side of the cupcake, since the Cadbury Eggs are in the center).

Let cool in pan for 5 minutes then move to a wire rack to cool completely. 

For The Frosting:

Beat butter until creamy. Add in powdered sugar 1 cup at a time.

Beat in extracts, salt, and milk.

 Add more powdered sugar or milk until desired consistency.

Top cupcakes with frosting and enjoy!

Chocolate Chip and Chunk Cookies

Seriously one of the best chocolate chip cookie recipes I've made. There super moist, chewy and chocolaty. The cornstarch keeps these cookies soft and tender and the chips and chunks of chocolate gives them some character.

Ingredients:
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
1 cup all-purpose flour
1 cup bread flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup semi-sweet chocolate chips
4 - 6 ounces bittersweet or dark baking chocolate, chopped

Combine both flours, cornstarch, baking soda, and salt in a bowl, set aside.

To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. 

Add the sugars and beat on medium-high speed until creamed and well combined, about 3 minutes.

Add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes.

Slowly add flour mixture until combined.

Add the chocolate chips and chunks.

Transfer dough to an airtight container and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees, spray a baking pan with cooking spray. 

Using a 2-ounce cookie scoop, form heaping mounds and place them on the baking sheet, spaced at least 2 inches apart.

Bake for 8 to 10 minutes, until barely golden brown around the edges.

Let cool on pan for 5 minutes before transferring to a wire rack. 

Peanut Butter Smoreo's Bars

Oreo crust, peanut butter layer, chocolate chip layer, marshmallows and recese pieces....

Ingredients:
24 oreos, crushed
2 tbsp butter, melted
2 tbsp milk (any kind)
1/2 cup peanut butter, warmed
1/2 cup milk / semisweet chocolate chips or chopped chocolate
24 large marshmallows, halved
6 peanut butter cups, chopped


Preheat your oven to 350 degrees . Line a 8" square pan with foil or baking paper. Spray with oil, set aside.

Combine the crushed oreos with the melted butter and milk.
Scatter the mixture evenly into the lined pan and press down. Bake for 6 minutes.

Once baked, immediately spread the warmed peanut butter over the oreo base. Evenly scatter the chocolate chips over the peanut butter. 

Completely cover with the halved marshmallows, placing them cut side down.

Place under a broiler for under 1 minute to toast the marshmallows.

Immediately scatter the chopped peanut butter cups over the marshmallow layer.

Let slightly cool. Cut into pieces (mine made 8 large squares) 

Banana Nutella Granola

Ingredients:
3 and 3/4 cups old-fashioned rolled oats
1/2 cup ground flax
1 cup sliced almonds
1 tsp ground cinnamon
1/2 cup mashed banana (1 very large banana)
1/4 cup Nutella
1/4 cup maple syrup
1 tsp vanilla extract
1/4 tsp salt
1 cup banana chips
1/2 cup semi-sweet chocolate chips


Preheat oven to 350 degrees. Line baking sheet with parchment paper, Set aside.

In a large bowl, mix together oats, flax, almonds, and cinnamon. Set aside.

In a small saucepan over medium-low heat, melt the mashed banana, Nutella, maple syrup, vanilla extract, and salt together. Allow to bubble for about 1 minute. Remove from heat and pour over the dry ingredients. Stir it all together until all of the oats are moistened.

Spread the oats on the baking sheet in a thin even layer. Bake for 15 minutes, remove from the oven and stir. Bake for another 15-20 minutes until lightly browned. 

Top the granola with chocolate chips and banana chips. Gently stir. The chocolate will melt, creating larger chunks of granola.

Allow granola to cool completely; it will harden and crunch up as it is exposed to air. Store in an airtight container for up to 3 weeks.

Triple Chocolate Granola

This granola is perfect for breakfast and a healthier dessert. It's crunchy and sweet. I used cocoa powder, chocolate chips and chocolate covered raisins to make this the perfect chocolate treat.

Ingredients:
3 cups old-fashioned whole rolled oats
1/4 cup coconut oil, melted (or canola oil)
1/2 cup cocoa powder
1/4 cup brown sugar
1/3 cup honey
1/2 tsp salt
1/2 cup semi-sweet chocolate chips
1/2 - 3/4 cup chocolate covered raisins
optional additional add-ins like nuts, seeds, or dried fruit


Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper. Set aside.

Pour oats into a large bowl, set aside.

In a smaller bowl, mix melted coconut oil, cocoa powder, and dark brown sugar until combined. Add honey and salt and mix until a liguid-y paste forms. 

Pour over oats and mix until all oats are moistened. Add more honey if needed.

Bake for 20 to 30 minutes, stirring + flipping every 10 minutes.

Remove from oven and sprinkle with chocolate chips while the granola is still warm. Stir. The chocolate chips will melt, creating larger clusters of granola. 

Once cooled, add in chocolate covered raisins and any additional add-ins you prefer. Store covered at room temperature for up to three weeks.

Peanut Butter Chocolate Swirl Cookies

Two cookies in one... perfection. 

Ingredients
Chocolate Cookie Dough
1/2 cup butter, softened to room temperature
1/2 cup sugar
1/2 cup light brown sugar (or dark brown)
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup + 2 tbs unsweetened cocoa powder
1 tsp baking soda
1/2 teaspoon salt
2 tbs milk

1 cup semi-sweet chocolate chips

Peanut Butter Cookie Dough
1/2 cup butter, softened to room temperature
1/2 cup brown sugar
1/4 cup sugar
1 large egg
3/4 cup creamy peanut butter
1 tsp vanilla extract
1/2 tsp baking soda
1 and 1/4 cups all-purpose flour
1/4 tsp salt
1 cup semi-sweet chocolate chips

Make the chocolate dough:

In a bowl combine the flour, cocoa powder, baking soda, and salt. Set aside.

With a stand mixer, cream the butter and sugars on medium speed until light and fluffy. 

Beat in the egg and vanilla until combined, scraping down the sides as needed. Slowly add dry ingredients.

Mix in the milk and then fold in the chocolate chips.

Make the peanut butter dough: 

In a bowl combine flour, baking soda, and salt.

With a stand mixer, cream the butter and sugars together on medium speed until light and fluffy. 

Mix in the peanut butter, egg, and vanilla. Scrape down the sides as needed. 

Slowly add dry ingredients. Fold in the chocolate chips.

Chill both doughs for at least 1-2 hours. 2 hours is preferred.

Preheat oven to 350 degrees. 

Scoop about a tablespoon of each dough and roll into two separate balls. 

Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie.

Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. 

Let cookies cool on pan for about 5 minutes then transfer to wire rack to cool completely. 

Funfetti Cake Batter Blondies

Honestly the most amazing blondies i've ever seen/made. They taste like a funfetti cake and chocolate chip cookie put together with the texture of a brownie...

Ingredients:
1/2 cup unsalted butter, melted
1 egg
3/4 cup light brown sugar
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 cup all-purpose flour
1/4 tsp salt
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1/4 cup rainbow-colored sprinkles, for batter
1 tbs rainbow-colored sprinkles, for sprinkling top surface

Preheat oven to 350 degrees. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray, set aside. 

In a medium microwave-safe bowl, melt the butter, about 90 seconds. Whisk together butter, egg, sugars, and vanilla in a medium bowl. 

Add the flour, salt, and stir until just combined. Fold in white and semi-sweet chocolate chips and 1/4 cup sprinkles. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary. 

Sprinkle with about 1 tablespoon additional sprinkles on top.

Bake for 20 - 24 minutes, or a toothpick comes out clean; do not overbake. Allow blondies to cool completely in pan before slicing and serving, at least one hour. 

Coconut Oil White Chocolate Chip Cookies

I'm obsessed with white chocolate so when I came across these I just had to try them. Using coconut oil instead of butter gives these cookies an aroma that is indescribable. Usually white chocolate cookies can be overly sweet and leave you feeling a little sick... however these are just right! Check out this amazing blog for the recipe to these cookies. 

Chocolate Macadamia Nut Sandwich Cookies

Snow day today so why not bake some cookies?

Ingredients:
1 3/4 cup macadamia nuts
3 tbs all purpose flour
3/4 cup sugar
2 tbs heavy cream
2 tbs light corn syrup
5 tbs butter
1 tsp pure vanilla extract
1 cup chocolate chips

In a food processor, pulse the nuts until finely chopped but not pasty. If you don't chop them fine enough, it may be difficult for the dough to form into a ball so make sure to chop them pretty fine. Transfer nuts to a large heatproof bowl and add the flour. Mix together and set aside.

In a small saucepan over medium heat, add sugar, cream, corn syrup, and butter. Stir occasionally and cook until mixture comes to a rolling boil and the sugar is dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla extract.

Pour hot mixture into the nut mixture and stir just to combine. Let cool for about 25-30 minutes until it's cool enough to handle. 

While the dough is cooling, preheat oven to 350 degrees and line a baking sheets with parchment paper.

Once the dough is cool enough to handle, scoop the dough using a 1 teaspoon measurement and roll into balls.

Place balls onto prepared baking sheet, leaving about 3-4 inches of space between each cookie. Bake for 9 to 11 minutes until corners are brown. 

Let cookies cool on pan for 5 minutes, then transfer to wire rack to cool completely. 

Melt chocolate chips in a double boiler. Using a knife or spoon, spread desired amount of chocolate onto the bottom of a cookie. Place another cookie (bottom to bottom) on top. Let dry on wire rack.

Black and White Banana Loaf (with Lemon and Cognac)

Ingredients: 

1 1/3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
¼ tsp freshly grated nutmeg
1½ ripe bananas, peeled
Squirt of fresh lemon juice
Grated zest of ½ a lemon
1 tbs cognac or dark rum
3 ounces bittersweet chocolate, finely chopped
1/2 cup + 2 tablespoons butter, at room temperature
2/3 cup brown sugar
1/3 cup sugar
4 eggs
1 tsp vanilla extract
½ cup whole milk

Center a rack in the oven and preheat the oven to 325 degrees. Butter and loaf pan and dust the inside with flour. 

Whisk together the flour, baking powder, salt and nutmeg. Set aside.

In a small bowl, mash the bananas with the lemon juice and zest, then stir in the rum. Set aside. 

Melt the chocolate and 2 tablespoons of the butter together in a double boiler. Set aside. 

In a stand mixer, beat the remaining butter at medium speed until creamy, about 3 minutes. Add the sugars and beat for another 2 to 3 minutes, until light and smooth.

Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and add half the flour mixture, then milk, then other half of flour mixture. Mix in banana mixture.

Pour a little less than half the batter into the bowl with the melted chocolate and stir to blend. Drop alternating spoonfuls of both batters into the prepared pan, then, using a table knife, swirl the batters together, taking care not to overdo it.

 Bake for 1 hour and 20 to 30 minutes, or until a knife inserted deep into the center of the cake comes out clean. Let cool in pan for about 15 minutes. Then transfer to a wire rack right side up and let cool completely.

 

Chocolate Chip Cupcakes

Chocolate cupcakes filled with chocolate chips and topped with Nutella buttercream frosting and more chocolate chips...

Ingredients:

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup greek yogurt
3/4 cup semi sweet chocolate chips

For Buttercream recipe see Cookies n Creme Cupcakes

Preheat oven to 350 degrees. Line one 12 cup muffin pan with paper liners.

In a medium bowl, sift together cocoa, flour, baking powder, and salt. Set aside. 

In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. 

With mixer on low speed, add flour mixture in two batches, alternating with greek yogurt and beginning and ending with flour. Gently fold in chocolate chips.

Pour batter into cups. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.

Cool in pan 5 minutes then transfer to a wire rack to cool completely.

Top with Buttercream and chocolate chips.

Skinny Triple Chocolate Chip Muffins

These muffins are so moist and chocolaty, its surprised me at how healthy these really are. With only 95 calories per muffin there is no guilt to be had! Its free of flour, butter and sugar.. amazing.

Ingredients:
1 3/4 cup oats
3 egg whites
3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup plain greek yogurt
1/2 tsp cream of tartar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 cup hot water
1/2 cup baking stevia OR 1 cup sweetener of choice that measures like sugar
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Line muffin pan with cupcake liners. Set aside.

In a blender, mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.

Place mixture in a bowl and gently stir in 1/2 of the chocolate chips. Scoop mixture into prepared muffin pans.

Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven and distribute the other half of the chocolate chips on top of each muffin.

Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.

Once done, let muffins cool a couple minutes before transferring to wire rack. Let cool completely.