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

Microwave Melting

If you need your chocolate quick, you can use the microwave. Even those people who blow up hot dogs in the microwave can learn to melt chocolate. Start by reducing your cooking power to half or fifty percent. You will still cut up your chocolate into small even pieces.

Ceramic bowls work well in the microwave. The idea is to have a container that will stay cool even while the chocolate is heating up. Plastic containers get too hot and can ruin your chocolate and your fingertips. Microwave one minute for each ounce of chocolate, using one-minute cycles. Chocolate is considered ready when most of it is melted.

You can melt chocolate with liquids like milk. The other ingredient lowers the melting point of the chocolate so it melts faster. But, resist the urge to use higher temperatures as it can ruin the chocolate.

So, the next time you want to make a chocolate fondue or simply make a cake icing, use these tips for the smoothest melted chocolate you can get.

Working with chocolate is not as easy as it looks. How well it melts depends on many factors not the least of which is the makeup of the chocolate itself. If you are looking to create your own chocolate sweet treats at home, here are a few tips on getting started.

Getting Started

So, what are you using chocolate for? Whether it is a cake, fudge, candies or something else delicious, there are chocolates made for the task. In the store, you’ll find blocks or bricks of chocolate in the spice aisle. You can’t just grab a bar of chocolate candy and melt it.

Chocolate can be melted in the microwave oven or over hot water (double boiler). The key is to go slow and steady so you don’t have a mess on your hands.

Once you’ve bought the chocolate bricks, there are specific instructions on the side of the box that tells you what to do. Before melting anything, the chocolate has to be prepared. Trying to melt an entire brick of chocolate is a no-no. It’s just like cooking a thick steak at a high temperature. The outside will be charred and unpalatable before the inside is cooked at all.

Chocolate needs to be chopped into small pieces. This way, there is more surface area available to the heat and the chocolate will melt uniformly. Don’t add any water. We always want to add water to things to make them creamier or melt better. It works with a lot of foods but not chocolate. The water makes it harder to work with later, essentially ruining it.

Use low heat. It will take a little while but the results are well worth it. To know if your chocolate is melting, stir it. Chocolate will remain looking like a block even when it is fully melted. Tap the pieces to see if they have begun to melt. Stir frequently from that point on until the chocolate melts to the consistency that you like.

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.