Guru Goddess

What You Need:

 

1 (19-21 oz.) box of fudge brownie mix

24 miniature chocolate covered caramel candy bars with nuts

 

How to Make It:

 

Place the oven temperature at 350 degrees and allow the oven to preheat.

Line 12 muffin cups with paper liners.

Prepare the brownie mix as directed on the package but do not bake.

Place one tablespoon of batter into the bottom of each prepared muffin cup.

Place a candy bar into the batter in each cup.

Fill the cups with remaining batter.

Coarsely chop the remaining candy bars and sprinkle evenly over the top of each cupcake.

Bake 22 minutes.

The cupcakes may dip slightly in the middle due to the candy bars.

Cool the cupcakes on a wire rack.

 

Makes 12 cupcakes

 

If you only have a 6 cup muffin tin and have to bake these cupcakes in 2 batches, refrigerate the batter until ready to prepare the second batch. To make mint brownie cupcakes use chocolate covered mint candy bars. Place two candy bars into the batter. Do not crush any candy bars and place them on top. Instead use vanilla frosting with a little mint flavoring. Place 1 drop of peppermint extract into the frosting and stir to blend in. You can also finely crush peppermint candies and stir into the frosting. Ice the cupcakes with the frosting once they have cooled

What You Need:

 

1.5 oz. semisweet chocolate, chopped

3 T of buttermilk

3/4 t of baking soda

1 large egg, room temperature

3 t of vanilla extract, divided

1 1/2 C of flour

1 1/4 C of sugar, divided

1/4 C + 2 T of unsweetened cocoa powder

1/2 t + 1/8 t of salt, divided

3/4 C of unsalted butter, room temperature

4.5 oz. of bittersweet chocolate

3/4 C of heavy whipping cream

 

How to Make It:

 

Lightly spray the muffin tin cups or line with paper liners.

Place the oven rack into the center of the oven and heat the oven to 350 degrees.

Put the semisweet chocolate into a microwave safe bowl.

Microwave on high 1 minute or until glossy then stir until the chocolate is smooth.

Let the chocolate stand 10 minutes or until cool but still soft.

Whisk the buttermilk and baking soda together well in a small bowl.

Stir in the egg and 1 1/2 t of the vanilla.

Whisk the flour, 1 C of sugar, coco powder and 1/2 t of salt together in a mixing bowl.

Add the room temperature butter and half of the buttermilk mixture.

Beat with a mixer on low speed until the dry ingredients are just moistened.

Increase the mixer speed to medium and beat until the butter is light, 30 seconds.

Pour in the remaining buttermilk mixture and the melted chocolate and beat 15 seconds or until well blended.

Pour the batter into the prepared muffin cups filling them about 2/3 full.

Bake 18 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.

Remove the pan from the oven and cool on a wire rack for 5 minutes.

Remove the cupcakes from the pan, place them on the wire rack and cool completely.

Place the cold butter and chocolate into a saucepan and place the pan over low heat.

Stirring continuously heat the mixture until completely melted.

Stir in the 1/4 C of remaining sugar and the remaining salt.

Gradually whisk in the cream.

Stirring continuously cook over medium heat until hot but not boiling.

Cool the frosting and generously frost the cupcakes.

 

Makes 12 cupcakes

 

These fudgy cupcakes will be a hit with everyone. There even great without the frosting. If you think it’s just too much chocolate then frost with whipped lemon, strawberry or vanilla frosting or better yet leave the frosting off completely.

What You Need:

 

3 C of frozen unsweetened raspberries, thawed but not drained

1/2 C of sugar

2/3 C of chocolate wafers, crushed fine

2 t sugar

3 T of butter, melted

1 (8 oz.) pkg. cream cheese, softened

1/4 C of sugar

1 large egg

1 egg yolk

1 T of heavy whipping cream

1/2 t of vanilla extract

Chocolate syrup

 

How to Make It:

 

Place a fine mesh sieve over a small saucepan.

Place the raspberries with the juice into the sieve.

Press down hard on the fruit to extract as much pulp and juice as possible into the pan.

Stir 1/2 C of sugar into the pan.

Place the pan over medium heat and bring the mixture to a boil, stirring constantly until the sugar is completely dissolved.

Continue to boil, stirring occasionally, for 18 minutes or until the liquid is reduced to about 3 T.

Remove the pan from the stove and allow it to cool to room temperature.

Preheat the oven temperature to 325 degrees.

Line the bottom and up the sides of a 9 inch round metal baking pan with parchment paper.

Place the crushed cookies into a bowl.

Add 2 t of sugar and blend it into the cookies well.

Pour the melted butter into the mixture and toss with a fork until well moistened.

Press the mixture into the bottom of the prepared pan.

Bake 10 minutes then remove the pan to a wire rack to cool.

Leave the oven on to 325 degrees.

Put the cream cheese into a mixing bowl.

Add the remaining sugar and beat on medium speed 45 seconds or just until smooth.

Reduce the mixer speed to low and add the egg and egg yolk.

Beat 20 seconds or until blended in well.

Add the cooled raspberry mixture, cream and vanilla and beat 15 seconds or until just blended in.

Spoon the batter over the cooled crust.

Bake 27 minutes or until the cheesecake is set.

Transfer the cheesecake in the pan to the wire rack to cool to room temperature.

Cover the cheesecake and chill for at least 6 hours or overnight.

When ready to serve pull the cheesecake out with the parchments paper and place on a platter.

Drizzle the chocolate syrup over the top of the cheesecake before serving.

 

Makes 8 servings

 

Most of us can never have too much chocolate but if you are one of those who just likes a little chocolate here is another version of this delicious cheese cake. Instead of topping with the chocolate syrup mix together 1/4 C + 2 T of sour cream with 1 T of sugar until well blended. Remove the cheese cake from the oven after 22 minutes. Smooth the topping evenly over the cheesecake and return to the oven for 5 minutes longer.

What You Need:

 

1 1/2 C of flour

3/4 C boiling water

3 1/2 t espresso powder, divided

3 oz. bittersweet chocolate, chopped

1/4 C + 2 T of sour cream, room temperature

1 large egg

3 T of vegetable oil

3 t of vanilla extract, divided

1 1/4 C of sugar, divided

1/2 t baking soda

1 t of salt, divided

3/4 C of heavy whipping cream

1 1/2 C + 1 T of butter

6 oz. semisweet chocolate, chopped fine

 

How to Make It:

 

Set the oven temperature to 350 degrees and place the rack into the center of the oven.

Lightly grease and flour a round cake pan and tap out any excess flour.

Pour the boiling water into a small bowl.

Stir in 2 1/4 t of the espresso powder and the bittersweet chocolate.

Continue stirring until the chocolate is melted and the mixture is smooth.

In a bowl whisk together the sour cream, egg yolk, oil and 1 1/2 t of vanilla until blended.

In another bowl whisk together the flour, 1 C of sugar, the baking soda and 1/2 t of salt

Pour the chocolate mixture into the dry ingredients and whisk until just blended.

Spread the batter into the prepared pan.

Bake 30 minutes or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and place on a wire rack to cool.

Place the cream and butter into a saucepan and place the pan over medium heat.

Stir the remaining espresso powder and the remaining 1/2 t of salt into the pan ingredient.

Bring the mixture to just a simmer.

Stirring constantly, simmer until the butter is melted and the sugar and salt dissolve.

Remove the pan from heat and whisk in the chocolate until completely melted.

Whisk in the vanilla until blended in well.

Place the frosting into a bowl and cover.

Chill for 1 1/2 hours or until thick enough to spread.

Remove the cake from the pan and place on a platter.

Ice the cake on top and sides.

 

Makes 6 servings

 

This mocha cake will melt in your mouth. After icing, decorate with chopped maraschino cherries or white chocolate curls for a cake that’s not only delicious but eye dazzling as well.

What You Need:

 

1/2 C of water

1 large egg yolk

2 t of vanilla extract, divided

6 T of unsalted butter, melted and cooled

5 T of unsweetened cocoa powder

1/2 t of baking soda

1/4 t of salt

1/2 C of sugar

6 oz. of milk chocolate, chopped fine

4 oz. of bittersweet chocolate, chopped fine

6 T of sour cream, at room temperature

 

How to Make It:

 

Adjust the oven temperature to 325 degrees and allow the oven to preheat.

Place the rack into the center of the oven.

Lightly spray 6 muffin tin cups with a non stick cooking spray.

Lightly dust the cups with flour tapping out any excess.

Place the water, egg yolk and 1 t of vanilla into a mixing bowl and stir to blend.

Slowly pour, while whisking, the cooled melted butter into the mixture.

Sift the flour, cocoa powder, baking soda and salt into the mixing bowl.

Whisk to blend together well.

Add the sugar and whisk again to combine.

Add the egg mixture and stir just until the dry ingredients are moistened through.

Spoon the batter into the individual muffin cups.

Bake 25 minutes or until a toothpick inserted in center comes out clean.

Remove to a wire to cool for 15 minutes.

Run a knife around and under each cake and carefully lift out.

Place back on the wire rack to continue cooling.

Place both types of chocolate into the top of a double boiler over simmering water.

Heat, stirring often, until the chocolate has completely melted and is smooth.

Remove the top pan with the chocolate from the heat and allow the chocolate to cool 5 minutes.

Stir in the sour cream and remaining vanilla until well blended.

Frost the cakes on the top and sides.

 

Makes 6 individual cakes

 

These little cakes are perfect for a child’s birthday. They can have their very own cake while making others feel special too. You can also make this one cake by pouring the batter into a round 9 inch pan and baking it as directed above.