Triple Chocolate Cupcakes

Chocolate.. one of the loves of my life. Meet a triple chocolate cupcake that is CHOCOLICIOUS! ūüôā¬†

I ate the batter left over from the brownie batter. As I poured out the chocolate chips I “accidentally” missed the bowl, so I ate those that fell out. I licked the bowl from the cupcake batter. I ate the tops of two cupcakes as soon as they came out of the oven. Five minutes later I took care of the rest of those two cupcakes. I tasted the frosting about 5 different times, licked that bowl and ate the leftover frosting. I have a PROBLEM!¬†

Anyways all 3 parts are delicious on their own but together they are just scrumptious!! 

*I did these cupcakes over two days but you could do the brownie batter in the early morning and do the cupcakes in 8 hours or so*


Brownie Batter: 
1/4 Cup Melted Butter 
1/3 Cup Fat Free Sweetened Condensed Milk 
1/3 Cup Milk 
1 Box of Devils Food Cake Mix 

1 Box Deviled Food Cake Mix 
1 Cup Sour Cream 
1 Cup Vegetable Oil 
4 Eggs Beaten 
1/2 Cup Milk 
2 Cups Mini Chocolate Chips

4 Sticks Melted Butter
6 oz Powdered Sugar
1 Cup Cocoa Powder
Pinch of Salt 
1 1/4 Cup Light Corn Syrup 
2 Tsp Pure Vanilla 
12 oz Milk Chocolate Chips 


Brownie Batter: 

  1. In a medium sized mixing bowl combine all ingredients until well mixed. 
  2. On a parchment lined baking sheet scoop 1 tbsp sized balls of dough. 
  3. Cover and put in freezer overnight or at least 8 hrs.  


  1. Preheat oven to 325F and grease and line cupcake/muffin pan.
  2. In bowl of an electric mixer combine cake mix, sour cream, oil, eggs and milk. Once well combined scrape down bowl and stir in chocolate chips. 
  3. Fill cupcake pan evenly 2/3rds full then place one ball of brownie batter in each cupcake. 
  4. Bake for 22-25 minutes. Cool completely. 
  1. Microwave chocolate chips in 30 second increments. After each 30 seconds mix chips well. Let cool for 10 minutes. 
  2. Combine melted butter powdered sugar, cocoa powder and salt in bowl of an electric mixer. Do not over mix, mix until just combined. 
  3. Add corn syrup and pure vanilla. 
  4. Stir in melted chocolate. 
  5. Pipe/Spread/Frost the cupcakes ūüôā¬†

Recipe adapted from: Kevin&Amanda

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Cookies & Cream Chocolate Cookie Bars

Growing up I have fond memories of spending time next door at my childhood best friend’s house eating lots and lots of cookies and cream ice cream. After dinner her dad would always serve up a bowl of cookies and cream ice cream. It was so creamy and delicious. I’m tempted to go buy some right now! Needless to say cookies and cream has always been a favorite in my book ;)I absolutely love Jenny’s recipes from¬†Picky-Palate. She is so creative and the recipes are always so easy its AMAZZZING! Go check her site out if you haven’t already. Anyways, the other day I came across this new recipe from her site, Double Cookies & Cream Kisses Cookie Bars. I just about drooled on to my computer as I looked at the pictures. It was then I decided I must drive to Target to find Cookies & Cream Hershey Kisses. Unfortunately the first Target I went to did not have any but the second Target did! YAY!¬†This recipe is easy and scrumptious!

Try not to eat the whole pan in one sitting! It lasted me a whole half of a day ūüėČ

Cookies & Cream Chocolate Cookie Bars
Serves: 9
  • 1 Stick of Unsalted Butter, Softened
  • ½ Cup Granulated Sugar
  • ½ Cup Light Brown Sugar
  • 1 Large Egg
  • 1 Teaspoon of Pure Vanilla Extract
  • 1½ Cups All Purpose Flour
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 1 Cup Mini Chocolate chips
  • 15 Crushed Oreo's
  • 25 Cookies & Cream Hershey's Kisses
  1. Preheat oven to 350F and line a 8X8 baking pan with foil and grease.
  2. In bowl of an electric mixer cream together the butter and granulated and brown sugar. Add egg and vanilla.
  3. Add flour, baking soda and salt. Mix until fully combined. Stir in crushed Oreo's and chocolate chips.
  4. Press just under half of the dough into prepared pan then line the kisses evenly across pan. Finish by topping with the rest of dough pressed evenly on.
  5. Bake for 25 minutes or until golden brown around the edges.

Recipe Source: Picky-Palate

Do you like the “health” Spinach Pizza I had after I scarfed down half of the pan of these babies? ūüôā¬†

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Gooey White Chocolote Marshmallow Bars

Gooey White Chocolate Marshmalow Bars

A while back I was once again browsing one of my favorite websites¬†Picky-Palate¬†and saw this delicious recipe and instantly added it to my must bake list. Well that list is ever growing every day… ridiculously long. I was looking over the list/or stack of paper/or Pinterest board of my to do list of baking and rediscovered these.¬†

Today was the day! 

As soon as I tasted these I wondered WHY?!?!! Why had I not made these the day of?? They are delish! Chewy, white chocolate marshmallowy goodness. 

1 Box of Yellow Cake Mix 
1 Large Egg 
1 Stick of unsalted butter
4 1/2 Full Honey Graham Crackers 
1 Bag of White Chocolate Chips (11.5oz)
2 Cups of Mini Marshmallows 
1/2 Can of Condensed Milk 


  1. Preheat oven to 350F and grease a 8X8 pan. 
  2. In a medium sized bowl mix together the yellow cake mix, large egg and butter until combined. 
  3. Press half of the dough in prepared pan. 
  4. Layer graham crackers on top of dough followed by white chocolate chips then marshmallows. 
  5. Press the rest of the dough on top and drizzle with condensed milk. 
  6. Bake for 28-30 minutes. Let cool in pan otherwise you will end up with a gooey mess ūüėȬ†

recipe source: Picky-Palate
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Magners Blondies

Magners Blondies

My drink of choice when I go out is usually Hard Cider, and if I have the option it is Magners Irish Cider. It is so sweet and delicious, I just love it! Luckily I work at a pub where Magners is on tap! ūüôā As if there is not already enough sugar in Magners, I take it up a notch and add some Ribena to it! YUM!!¬†

About a year ago I started experimenting in the kitchen by mixing alcohol with baked goods, chocolate rum cake, guiness cakes, bailey’s frosting, white russian cupcakes..etc. Each reciepe was amazing. So whenever I see a reciepe contianing alcohol I always want to give it a try! The other day I came across this recipe and could not WAIT to bake them up! I was a bit concerened the bars would not be crazy delicuous as there were not add in’s (chocolate chips, nuts, tofee..etc) boy was I wrong. These blondies are simple and wonderful. I cannot wait to whip up another batch!

1 1/2 sticks unsalted butter at room temp. 
1/2 cup sugar 
1 cup brown sugar 
2 eggs 
1 tsp. vanilla extract
1 1/2 cups cake flour 
1/2 tsp. salt 
1 tsp baking powder 
3/4 cup Magners Irish Cider 

1. Preheat oven to 350F and grease a 9X13 pan. 
2. Place butter in a medium saucepan over medium heat. Stir occasionally and brown until its a nice medium brown. You will start to smell and almost nutty flavor. Take butter off of heat and cool. 
3. Cream browned butter and sugars. 
4. Add eggs and vanilla extract.
5. In a small bowl whisk together cake flour, salt and baking powder. 
6. Combine the dry mixture in thirds to the butter and sugar alternating with the Magners Irish Cider. 
7. Bake for 30 minutes roating halfway thorugh. 

Recipe slighlty addapted from: butrcreamblondi
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Biscoff Blondies

Biscoff Blondies

If you do not know what Biscoff spread is please google it now and find the nearest place you can purchase it and GO NOW! 

For me it all started with Biscoff cookies. They are amazing little crisp delicious amazing cookies. (Yes, I said amazing twice in one tiny sentence) Imagine cookies crushed up and made into a spread with a peanut butter like texture.Viola BISCOFF SPREAD!!! IT IS FANTASTIC! I first came across this spread at my local Cost Plus World Market. I am so pathetic I could not even wait to get to the car before opening the jar. Sad, I know. I had this feeling that it would be amazing and boy was I right. 
Now add Biscoff spread to blondies with chocolate and pecans…let’s be honest you had me at Biscoff spread! These blondies are perfect. I probably ate half of the 9X13 pan myself.


10 tbsp. unsalted butter, cut into cubes
1 1/2 Cups brown sugar 
1 cup Biscoff spread 
2 large eggs 
2 tsp. vanilla extract 
1/2 tsp. salt
2 cups flour 
1 tsp. baking powder 
1 1/4 cup chocolate chunks, chips, mini chips.. etc. 
1 cup of chopped pecans 


1. Preheat oven to 325F and grease a 9X13 pan. 
2. Melt butter and brown sugar together in a medium saucepan over medium heat. Once butter is just melted and mixture is combined and smooth remove from heat. Let stand for 5 minutes, then add Biscoff spread. Cool mixture for 5 more minutes.
3. In a medium bowl whisk together flour, salt and baking powder. 
4. Add dry ingredients to Biscoff mixture and mix until just combined. 
5. Fold in chocolate chips and pecans. Pour batter into greased pan. 
6. Bake for 25-30 minutes or until a toothpick inserted in the center of pan comes out clean. ENJOY try not to devour all at once! (It will take some willpower) 

Note: Whenever making bars or brownies I take a knife and loosen the edges right after I take the pan out of the oven. 

recipe slightly adapted from: Duchessoffork
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100th Anniversary Oreo Brownies

¬†A few weeks ago I purchased the 100th anniversary Oreo’s. They were good but not what I expected. I was expecting a different taste/flavor but they seemed quite similar to regular Oreo’s, if anything they just smelled better to me ūüôā Anyways, I whipped up some brownies with the Oreo’s in! Easy Peasy and Delish! Enjoy!¬†


1 Box of Fudge Brownies (9X13 Size) 
1/4 Cup of water
2/3 Cup of vegetable oil 
2 eggs 
1 cup of crushed Oreo’s
1/4 Cup of sprinkles 

1 1/2 Cups unsalted butter at room temp. 
3 Cups of powdered sugar 
2 Teaspoons vanilla extract 
1/8 Cup of sprinkles

Broken Oreo’s for top of brownies¬†


1. Preheat oven to 350F and grease a 13X9 baking pan. 
2. In any bowl mix together brownie mix, water, oil and eggs. Once combined fold in Oreo’s and sprinkles.¬†
3. Bake for 25 minutes or until a toothpick inserted comes out clean. Once out of the oven use a knife to loosen edges. Place pan on rack to cool.
4. Once brownies are cool, whip butter in bowl of an electric mixer for 2-3 minutes until it’s nice and fluffy.
5. Add the powdered sugar and vanilla extract. Cream till nice and smooth. Then, add sprinkles. 
6. You can pipe the frosting with a unique tip or just use a Ziploc bag or piping bag with no tip. Or even spread it with a knife! You can be done there or add an Oreo or half of one to the top of the brownie for more yummmy-i-ness! ūüôā¬†

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Thin Mint Chocolate Chip Cake Bars

Thin Mint Chocolate Chip Cake Bars


I grew up as a brownie girl scout and when I think about my time as girl scout I always ¬†remember going door to door selling girl scout cookies. My favorite cookies have and ALWAYS will be Thin Mints. The little crisp cookies are delicious, especially when frozen and then crushed over some ice cream ūüôā¬†

This recipe is delicious not overly sweet but very chocolatey!

1 box of yellow cake mix 
1 stick of softened butter
1 large egg
1 1/2 cups of semi-sweet chocolate chips 
1 1/2 cups of Andes Mint pieces 
1 can of sweetened condensed milk 
1 sleeve of thin mint cookies 


1. Preheat oven to 350F and grease a 9X13 pan. 
2. In a medium size bowl mix together the cake mix, butter and egg until combined. 
3. Press evenly into prepared pan then evenly place chocolate chips and Andes pieces over crust. Then pour full can of sweetened condensed milk over everything and top with Girl Scout Thin Mint pieces.
4. Bake 25-30 minutes until golden brown around the edges.  ENJOY!! 
Source: the wonderful Picky Palate


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Tiramisu Cupcakes

Tiramisu Cupcakes 

Tiramisu is one of my ALL time favorite deserts. Years ago I worked at an Italian restaurant and the owner made homemade Tiramisu, that was when I first fell in love. A few nights a week I would take a nice (large) piece home to devour. I justified doing it so often by sharing with my mother ūüôā The restaurant eventually closed down and I was left with no tiramisu! I searched for a delicious one but some were too soggy, too dry, the marscarpone flavor didn’t come through…etc. Well I have now found my favorite Tiramisu from a local restaurant¬†Roman Cucina! Their pasta dishes are delicious as well. If you are in the Orange County area go check it out!¬†

So back to my love of tiramisu- here is a cupcake that is wonderful! I even layered some chocolate in between the cupcake and frosting ūüôā YUM!¬†

1 3/4 cups plus 2tbsp cake flour 
1 1/4 tsp baking powder 
3/4 tsp salt 
6 tbsp milk 
1 vanilla bean split lengthwise
6 tbsp unsalted butter at room temperature 
5 large eggs plus 4 large egg yolks 
1 1/2 cups sugar 

1 cup freshly brewed espresso (or very strong coffee)
5 tbsp Kahlua 
9 tbsp sugar 

Chocolate layer: 
3/4 cup semi-sweet chocolate chips 

1 1/2 cups heavy cream 
12 oz marscarpone cheese at room temperature 
1 1/4 cups confectioners’ sugar¬†


1. Preheat oven to 325F. Line cupcake pans with liners. In a medium sized bowl combine the cake flour(sifted), baking powder and salt. Whisk to blend. Set aside. Put a small saucepan over medium heat and add milk, vanilla bean seeds and the bean. Heat until the mixture bubbles around the edge, and let it stand for 15 minutes. Remove the vanilla bean pod. 

2. In the bowl of an electric add eggs, egg yolks and sugar and whisk until just blended. Put mixing bowl over a medium saucepan of simmering water. Whisk occasionally until sugar is dissolved and mixture is warm about 6 minutes. Remove bowl from saucepan and place back in the electric mixer and whisk until mixture is fluffy, pale yellow and thick enough that it ribbons. 

3.Fold the flour mixture into the egg mixture in 3 additions. Stir 3/4 cup of the batter into the milk mixture to thicken it. Then fold the milk mixture into the batter. Fill cupcake lined pan evenly and bake for 20 minutes. Rotate the cupcakes halfway through and take out when the edges are light golden brown and the cupcakes are set. Let the cupcake pan sit on a wire rack to cool for 5 minutes then transfer cupcakes to wire rack. 

4. In a small bowl mix together sugar, Kahlua and espresso. Set aside. Use a metal skewer to poke holes in the cupcakes. Take the syrup and use a pastry brush to brush the syrup all over the top of the cupcakes. 

5. Use a double broiler or a bowl over simmering water to melt semi-sweet chocolate chips. Melt them until they are shiny and stir together. While melting cover a cookie sheet with wax paper. Once chocolate is melted add to a piping bag with small round tip and create zig zag designs or circles. Put in the fridge to harden. 

6. In the bowl of an electric mixer on medium-high speed whisk the heavy whipping cream. Once hard peaks are formed scrape the cream out into a clean bowl. Put the bowl (not cleaned) back in the electric mixer and use the paddle attachment to mix the marscarpone cheese and sifted confectioners’ sugar together until its light and fluffy. (Note: Make sure the marscarpone is at room temperature otherwise the frosting will have little balls of marscarpone.) Gently fold in the whipped cream into the marscarpone mixture until combined. I piped the frosting onto the cupcakes with a large round tip but you can get creative and use any tip or even use a knife to spread it on:). Sprinkle with unsweetened cocoa powder.

Reciepe adapted from Martha Stewart

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Chocolate Chip Cookie Bars stuffed with Salted Caramel

Chocolate Chip Cookie Bars Stuffed with Salted Caramel 

Chocolate and Caramel two amazing foods that tantalize all of my tastebuds!! Add them together and Viola! I am in HEAVEN!! And if you are feeling a little bit cray cray then bust out the vanilla ice cream and top one of these bars while they are nice and hot! So delicious. 

Chocolate Chip Cookie Bars stuffed with Salted Caramel


  • 2 1/8 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons butter, melted and cooled to room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips
  • 10 ounces caramel candy squares, unwrapped
  • 3 tablespoons heavy cream
  • Sea salt, for sprinkling over caramel and bars


  1. Preheat oven to 325 F. Spray a 9 X 9 inch baking pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together flour, salt, and baking soda.
  3. In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
  4. In a medium saucepan over LOW heat combine the caramels and heavy cream and melt unitl smooth and creamy. (NOTE: I was out of heavy cream so I susbstituted sweetened condensed milk and the bars still turned out AMAZING)
  5. Split the batter in half and press half of the cookie dough into the pan, smoothing the top with the spatula. Pour hot caramel over the cookie dough and sprinkle with sea salt. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered.
  6. Bake the bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and enjoy ūüôā
Recipe Source: Slightly adapted from  Two Peas and Their Pod
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Chocolate Caramel Bars

In my house there is a constant pile of chocolate. We keep a nice family stash in the refrigerator and then each of us has our own “secret” stash! We are chocoholics and its okay with us. Caramel is another one of my favorites. And when caramel and chocolate are combined it creates a heavenly treat I cannot resist!¬†

Over the weekend I attended a birthday party and decided to make these Chocolate Caramel Bars! What a treat they were- a buttery oat and sugar crust topped with layers of chocolate, caramel and walnuts all finished with more “crust” on top.¬†

Chocolate Caramel Bars


1 bag of Kraft Caramels, unwrapped 
1/2 cup of heavy whipping cream 

2 cup of all-purpose flour 
2 cup of rolled oats ( I used the rolled oats not 1-min) 
1 1/2 cups of light brown sugar 
1 teaspoon baking soda 
1/3 teaspoon salt 
1 1/2 cup butter melted (3 sticks)

1 cup milk chocolate chips
1 cup chopped walnuts 


  • 1. Preheat your oven to 350 F and get out clean 9 X 13 baking pan.¬†
  • 2. Combine flour, oats, brown sugar, baking soda and salt. Once combined add melted butter.¬†
  • 3. Spread half to 3/4 of the crust mixture into the pan. Press down evenly. Then bake for 12 minutes or so.¬†
  • 4. While crust is baking pour caramels and heavy whipping cream into a medium saucepan and cook over medium heat until nice and creamy.¬†
  • 5. Take crust out of oven and spread chocolate chips and walnuts over the crust then pour caramel over it all. Then take remainder of crust spreading evenly over caramel and press lightly into caramel.¬†
  • 6. Return to oven and bake another 20-25 minutes you want to reach a nice golden brown on the top crust.¬†
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