Chocolate Cupcakes with Rapsberry Buttercream

One of my first pregnancy cravings was chocolate cake. Since I didn't have it in me to make an entire cake, I thought I'd do cupcakes and boy did they hit the spot! I used my favorite chocolate cake recipe and made a very simple buttercream to top them. I'd like to say I shared these, but I totally didn't. :)

Ingredients
Source for Cake- Hershey's
Source for Buttercream - Apple A Day

1 recipe chocolate cake, I used this one

20 TBSP (2 ½ sticks) unsalted butter, softened
2 ½ c. confectioners’ sugar, sifted
1/8 tsp. salt
1 TBSP raspbery liquer of 1 1/2 tsp. raspberry extract (I used the extract...obviously)
2 TBSP water, if necessary
gel food coloring, if desired

Directions

Make cupcakes as per recipe directions. Allow to cool completely before frosting.

For the Buttercream

1. In a stand mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds.

2. Add confectioners' sugar and salt. Beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until the mixture is fully combined, about 15 seconds.

3. Scrape bowl, add liquer or extract, and beat at medium speed until incorporated, about ten seconds. If using gel food color (I used a few drops of liquid food coloring) add at this time.

4. Increase the speed to medium-high and beat until light and fluffy, about four minutes, scraping down bowl once or twice. Add water to achieve desired consistency, if needed. Ice cupcakes as desired.

Chocolate Chambord Truffle Brownies

When I saw this recipe, I knew it would be perfect for Valentine's Day. Chocolate, truffles, brownies...three of my favorite things. And of course I had to add some chambord because chambord and chocolate were just made for each other.

I normally don't like "frosting" on brownies, but this ganache is just a heavenly addition. The density of the brownie and the creaminess of the ganache is a wonderful combination that just exudes decadence.

I cut these brownies out into heart shapes for Valentine's Day, but you can also just cut them into squares or make them in a spring form pan and cut them in wedges. But no matter how you serve these, they will be a delicious treat for any occasion.

Ingredients
Adapted from Martha Stewart

4 tablespoons unsalted butter, plus more for pan
3 ounces good-quality unsweetened chocolate, coarsely chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/4 cup milk
1 teaspoon pure vanilla extract
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup heavy cream
2 tsp chambord (optional)
Heart-shaped sprinkles, for garnish (optional)


Directions

Preheat oven to 325 degrees. Spread shortening into an 11-7 inch pan, line with parchment paper, then spread shortening on the parchment paper. Set aside.

Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a separate bowl; set aside.

Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.

Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate and gently whisk until smooth. Add chambord if using and whisk to combine thoroughly. Keep in mind that you can use more chambord for a stronger raspberry flavor, but the more alcohol you use the less the ganache will set up. I found 2 tsp worked well. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.

Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.

Raspberry Crumb Brownie Bars

It seems like all I'm posting lately are sweets, but 'tis the season I suppose!

I've had this recipe for a while but never found an opportunity to make it. But last week we had a small party at work and I thought this would be great to bring in. I'm not usually one to used boxed mixes (cake, brownie, etc.) for anything, but I loved how simple the boxed mix made this recipe. It's a perfect recipe to make when you're in a time crunch. Plus, the boxed mix makes for a super-fudgy brownie which I just love!

Everyone loved these little bars because, let's be honest, who doesn't like chocolate and raspberry?! After I made these I also realized that I'm sure I've had them before, I just don't know where or when. But I knew I liked them so I'm glad I finally found a recipe!

This is a great dessert that is a crowd pleaser and easy to make. Additional, these will be making an appearance on my Christmas Cookie tray this year!

Ingredients
Adapted from The Noshery

1 box of brownie mix and however much oil, eggs and water the box calls for)
2 sticks of butter, room temperature
2 cups flour
1/2 light brown sugar, packed
1/4 tsp. salt
3/4 cup seedless red raspberry jam
1/4 cup shredded coconut

Directions
Preheat oven to 350 degrees, grease and flour a 13x9 baking dish.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light in color. Next add in sugar until combined. Slowly add in flour and salt just until combined and still crumbly.

Add half of this mixture into your greased baking dish and, with your fingers, push down the dough until it completely covers the bottom and a little ways up the sides. Place into preheated oven for 10 minutes.

White the crust is baking, make the brownies in a large bowl according to package directions.

In a small microwave safe bowl, add raspberry jam and melt in the microwave at 30 second intervals (stirring each time) until very smooth.

Remove the crust from the oven after 10 minutes. Pour brownie batter over crust, and sprinkle remaining crust over the brownies. Drizzle with melted raspberry jam and top with coconut.

Put back in oven and bake for 35-40 minutes or until brownie is completely cooked.

Rasberry Cobbler

Last week at the market I couldn't resist buying a quart of the most beautiful raspberries I had ever laid eyes on. They were plump, juicy and bright red. You could just tell by sight that they were at the peak of perfection. So when I got them home I decided to use them right away while they were at their peak. I didn't have any chocolate in the house (which is my usual pairing with raspberries) so I went online for some inspiration. There I found a raspberry cobbler. It looked great and I had never made one before.

This was a fabulous recipe. It was so easy to make (like 2 bowls easy) and tasted just delicious. It was so good that my husband and I finished it off in two sittings. Then I went to my cousin's house the next day for a brunch, and brought a raspberry cobbler and a blueberry cobbler and both were finished off in no time. This is a great base recipe, and can easily be adapted to whatever berry you have on hand which I love. Eat this hot out of the oven with a nice scoop of vanilla ice cream and you have got yourself a perfect dessert.
Ingredients
Source: John Deere Mom

2 cups raspberries
3/4 C butter
1 3/4 C sugar
3/4 C flour
3/4 C milk
1 pinch salt
2 tsp. baking powder
Directions
Preheat oven to 350 degrees. Take 3/4 C butter and put it in an 8X8 pan. Stick the pan of of butter in the oven to melt while it preheats.

Meanwhile, put the 2 cups of raspberries into a small bowl.

Add 3/4 C sugar. Mix well.

Now for the batter, pour 1 C sugar into a separate bowl.

Add 3/4 C flour.

Add 2 tsp. baking powder and a pinch of salt.

Finally, add 3/4 C milk to the dry mixture. Mix well.

Now get the melted butter pan from the oven.

Pour the batter into the butter. DO NOT STIR.

Pour the raspberry/sugar mixture into the buttery batter. DO NOT STIR.

Bake in the 350 degree oven for approximately 45 minutes. Be sure to put the pan on a baking sheet as it might bubble over.

Let sit to thicken.

Lemon Cake with Fresh Raspberry Mousse Filling

A coworker requested a lemon cake for my next Wilton class cake and I was certainly very happy to oblige! I went straight to Good Things Catered....I knew Katie was a big lemon fan so I assumed she had a lemon cake in her blog and sure enough I was right!

This cake is just fabulous...do you need proof? Well I work in an office with only 8 other people besides myself, it's 10am, and 3/4 of it is gone. I really wanted the lemon to stand out in this cake, so I added 1 more lemon then what was called for which worked out great. The cake is not too tart but the lemon flavor is definitely in the forefront. The raspberry mousse is something that I just made up as I went along but it worked out great! I made sure to make it a bit on the sweet side to contrast to the strong lemon flavor of the cake. This cake is really perfect for springtime; it's light and fresh, with just the right amount of sweet!

Ingredients
Source: Good Things Catered

2 1/2 c. cake flour (I used AP flour, sifted very well)
1 3/4 c. granulated sugar
1 Tbsp meringue powder
3 tsp baking powder
1/4 tsp salt
2 extra large organic lemons, washed thoroughly then zested and juiced separately (I used 3 lemons)
2/3 c. milk
1/3 c. vegetable oil
3 egg whites, beaten
1/2 tsp vanilla extract

Directions
-Preheat oven to 350 degrees and prepare two cake pans.
-In bowl of electric mixer sift and add flour, sugar, baking powder, meringue powder, salt, and zest of one lemon.
-Stir with mixer to combine, about 30 seconds.
-Add milk, oil, juice from two lemons, beaten egg whites and extract.
-Beat on medium to combine thoroughly, about 1 1/2 - 2 minutes.
-Remove from mixer and stir with silicone spatula to thoroughly combine (making sure there is no flour mixture left unincorporated at the bottom of the bowl.
-Fill prepared pans 2/3 of the way full and bake until toothpick inserted into center comes out clean (about 25-28 mins for 8 inch pans)
-Remove from oven, let cool 15 minutes in pan and then turn onto wire racks to cool completely.

Raspberry Mousse

Ingredients
-aprox. 1/2 cup heavy whipping cream
-about 1/2 - 1 cup fresh raspberries, mashed with a fork
-aprox. 4 tsp granulated sugar
-1/4 - 1/2 tsp. raspberry extract (If needed)
-1/4 cup water
-1/2 packet Knox Gelatine

Directions
Whip the heavy cream to medium peaks. Add sugar to mashed raspberries and combine thoroughly. Meanwhile, sprinkle Gelatine over water and let sit for about 1 minute. Add Gelatine to the raspberry mixture and stir to combine. Fold raspberry mixture into the whipped cream, and add raspberry extract if desired. Spread on the top of the bottom layer of cake, and then put the top layer of cake over the mousse. Refrigerate cake until ready to serve so the mousse sets up.

Chocolate Brownie Cupcakes with Raspberry Chambord Buttercream Frosting

I was really excited about making these because these are the first cupcakes I've ever made! I really want to start baking more, and I thought that cupcakes would be the perfect treat for Valentines Day. When I saw these cupcakes in my Martha Stewart Living magazine, I thought they would be perfect to make because I'm such a huge brownie fan. I added raspberry extract and Chambord to the buttercream to give it a little extra something for Valentines Day! I thought that these turned out great! My husband, me and my co workers just loved about them and I will definitely be making them again!

For the Brownies

Ingredients:
Source: Martha Stewart

Vegetable oil cooking spray
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
15 ounces (3 3/4 sticks) unsalted butter, cut into pieces
12 ounces unsweetened chocolate, coarsely chopped
3 cups sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
2. Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
3. Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
4. Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.
5. Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.

For the Buttercream

Ingredients
Adapted from Martha Stewart

12 ounces (3 sticks) unsalted butter, softened
1 pound confectioners' sugar, sifted
1/2 teaspoon Raspberry Extract
1 teaspoon Chambord
3-4 Drops Red Food Coloring

Directions

Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add Raspberry extract, red food coloring and Chambord, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Chocolate and Raspberry Chambord Truffles

I got the idea for this flavor combo. from none other then my own fabulous wedding cake! My awesome baker Jen, from She Takes the Cake came up with this fabulous flavor for every other layer of our cake. When we had our tasting, my husband and I just about devoured this flavor cake! Her description of this flavor (from her website) is as follows: "Chocolate Chambord Cake with blackberry infused ganache and raspberry fillings". Yeah it was awesome then, and now it's awesome in a truffle! I used my "base" recipe from Ina Garten, and the rest is as follows.

Ingredients
Adapted from Ina Garten

• 1/2 pound good bittersweet chocolate (recommended: Lindt)
• 1/2 pound good semisweet chocolate (recommended: Ghiradelli)
• 1 cup heavy cream
• 2 tablespoons Chambord
  
• 1/2 teaspoon raspberry extract

Directions

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.

Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in Chambord and Raspberry extract. Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment or wax paper. Roll each ball of chocolate in your hands to roughly make it round. Dip in melted semi sweet chocolate over a double boiler and put on wax paper, and if desired pipe melted white chocolate tinted red over the top of the truffles. These will keep refrigerated for weeks, but serve them at room temperature.