Chocolate Treasure Cupcakes

Okay – who’s ready for a massive chocolate fix????

This kind of warm, gooey chocolate fix???

Mmmmmmmm……Cheesecake middles…….

Well then, here you go:

Chocolate Treasure Cupcakes 

preheat your oven to 350 degrees 

prepare muffin tins for 24 cupcakes (either use liners, or grease and sugar; or grease and cocoa powder – if you REALLY love chocolate – the tins) 

Filling: 

1 – 8 oz. pkg softened cream cheese 

1 egg, beaten 

1/3 cup sugar 

1/8 tsp salt 

1  (6 oz.) pkg semi-sweet chocolate chips (1/2 a regular size pkg) 

 

Combine cream cheese, egg, sugar and salt. Beat with mixer on medium speed until well blended. 

 

Now stir in chocolate chips, using a spoon. Set aside for later. 

 

Cupcake Batter: 

3 cups flour 

1/2 cup cocoa powder 

2 cups sugar 

2 tsp baking soda 

1 tsp salt 

2 cups water 

2/3 cup vegetable oil 

1 tblsp white vinegar 

2 tsp vanilla extract 

Combine first 5 ingredients (dry team) in a large mixing bowl. 

 

Mix thouroughly – I use a whisk for this part. 

 

Assemble the rest of the ingredients (wet team). 

 

Now, SLOWLY add (in order) water, oil, vinegar and vanilla while mixing on LOW speed with electric mixer (otherwise you will be consumed in a dust cloud of chocolate…..sounds good, breathes bad).  🙂  Mix well. 

 

Now, fill cupcake tins 2/3 full of Batter, then drop heaping teaspoons full of cream cheese Filling in center on top of batter. Don’t worry – it will sink into batter while it bakes.  😉  

  

Arrange pans on center oven racks so that they are not touching. 

 

Bake at 350 degrees for 30 – 35 minutes. 

Remove from oven and place on trivets or wire racks to cool before removing cupcakes from pans. 

 

You must let them cool a bit before eating – you don’t want to hurt yourself! But, most importantly of all…….BEWARE that blasted Hand Monster thief!! 

 

Because you are going to want all of this yummy goodness for yourself!!! 

 

Although, in order to avoid possible over-consumption and extra “jigglies” where you don’t want them, you MIGHT want to consider sharing….. Notice I only said “might” though.  🙂   

Enjoy!! 

Shady

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Spicy Chocolate Cupcakes

 

These cupcakes are a bit out of the ordinary. I decided one day that I needed to have a spicy dessert to serve with my Inferno Chili, a dessert other than the usual ice cream that is.

So, an idea formed. One of those “What if I combined…..” moments. The result of that “what if” moment is these yummy, unexpected cupcakes.

Now, these do have a little bite – but not so much of one that a child would be unable to eat them. The pepper combo used just adds a little “kick” to go along with the fiery theme of Southwestern cuisine, while the chocolate is a lovely compliment to cool things down.

You can top these with a Cream Cheese icing, a Chocolate icing, Powdered Sugar or just eat them plain. Personally, I prefer the Chocolate icing (go figure!) but, some of my cupcake recipients prefered the Powdered Sugar topping. Heck, make some of each and just let your guests decide.  😉 

Shady’s Spicy Chocolate Cupcakes

3 cups flour

1/2 cup cocoa powder

2 cups sugar

2 tsp baking soda

1 tsp salt

1 Tblsp chili powder

1 tsp cinnamon

2 cups water

2/3 cup vegetable oil

1 Tblsp white vinegar

2 tsp vanilla extract

Combine all of your dry ingredients in a large mixing bowl, with a whisk until well blended.

Slowly add water, oil, vinegar and vanilla. Mixing well with electric mixer set on LOW speed.

Fill cupcake liners with batter, only 2/3 of way to allow for expansion.

Place in a preheated 350 degree oven, and bake for 30 minutes.

Remove from oven and place pans on wire racks to cool for 10 minutes, before removing cupcakes from pans.

Frost or top as desired. Serve.

Makes 24 cupcakes.

Enjoy!!

Shady

P.S. :  if this recipe sounds slightly familiar, it is because (with the exception of the chili pepper and cinnamon) it is my base recipe for my Treasure Cupcakes that I previously posted (a set-by-step photo tutorial can be found there). It is a wonderful, yummy recipe that I use a lot for several different baked goods – very versatile!!

Shady’s Chocolate Honey Cake

 

Okay, this recipe is NOT for the calorie-counting, light-weight cake eating masses! This one is an old Southern family recipe that I have changed around a bit over the years (I just can’t ever seem to make anything without “tweaking” it a bit) and then I went ahead and added Chocolate Chips too, and the Chocolate topping. It is a very heavy cake in weight, and best served warm with coffee or a big glass of milk. It’s great for holidays and special occasions, because it’s ment to be shared.  

Trust me, your waistline will thank you for sharring….your bottom too.  😉  

Now if by some chance you are not a chocolate fan (heaven forbid!!!  – just kidding), you can omit the Chocolate Chips and topping. Our original recipe calls for raisins, and I usually will top this one with powdered sugar.  Use your own judgment and suit yourself on these two points. I, however, am a chocoholic of epic proportions and tend to use it on just about everything I bake.  🙂  

I have the bottom to prove it.  😉 

Enjoy! 

Shady’s Chocolate Honey Cake 

3 eggs 

1 cup sugar 

1 cup vegetable oil 

1 cup honey 

1 cup black coffee, cold 

3 cups flour 

1 tsp. baking powder 

1 tsp. baking soda 

1  1/4 tsp. cinnamon 

1  1/2 cups chocolate chips (or raisins) 

powdered sugar for dusting , or 1/2 can melted chocolate frosting 

Preheat oven to 350 degrees 

Greased and sugared Bundt Cake Pan 

Beat eggs and sugar until lemon colored and thickened. 

 

Now add the oil, honey and coffee – mixing well. Batter will darken up and bubble – that’s okay! 

 

In a separate mixing bowl, combine the flour, baking powder, baking soda and cinnamon. I use a whisk for this step to make sure they are well-mixed. 

 

Now add the dry ingredients to the wet ingredients, mixing well. 

 

With a spoon, stir in the chocolate chips (or raisins if you prefer, or a combination thereof). Go ahead, live dangerously!  🙂  

 

Now pour into your prepared Bundt Pan, and place on center oven rack. 

 

Bake at 350 degrees for 55 – 60 minutes until knife inserted into cake comes out clean (check after 45 minutes if your oven runs hot). Remove from oven and allow to cool IN PAN for 15 to 20 minutes.   

 

Invert (turn cake bottoms-up) onto serving plate, cake will fall out of pan onto plate. ( in this case, my top was prettier than my bottom, so I flipped my cake for the photos – no law against it, I promise)  😉  

 

Sprinkle with confectioners sugar, or drizzle cake with melted chocolate frosting (place frosting container in microwave for 15 seconds and stir).  

Enjoy!!

Shady

Treasure Cupcakes

 

These are heavenly – if you are a chocolate lover, that is.  😉  The ONLY problem I have ever had with them is actually calling them a “cupcake”. To me, a cupcake is a lovely confection slathered with icing – and these delectable morsels require none! I suppose that you could smother them with a rich, chocolate fudge icing if you wished….. However, why mess with perfection?  🙂 

Treasure Cupcakes 

preheat your oven to 350 degrees 

prepare muffin tins for 24 cupcakes (either use liners, or grease and sugar; or grease and cocoa powder – if you REALLY love chocolate – the tins) 

Filling: 

1 – 8 oz. pkg softened cream cheese 

1 egg, beaten 

1/3 cup sugar 

1/8 tsp salt 

1  (6 oz.) pkg semi-sweet chocolate chips (1/2 a regular size pkg) 

 

Combine cream cheese, egg, sugar and salt. Beat with mixer on medium speed until well blended. 

 

Now stir in chocolate chips, using a spoon. Set aside for later. 

 

Cupcake Batter: 

3 cups flour 

1/2 cup cocoa powder 

2 cups sugar 

2 tsp baking soda 

1 tsp salt 

2 cups water 

2/3 cup vegetable oil 

1 tblsp white vinegar 

2 tsp vanilla extract 

Combine first 5 ingredients (dry team) in a large mixing bowl. 

 

Mix thouroughly – I use a whisk for this part. 

 

Assemble the rest of the ingredients (wet team). 

 

Now, SLOWLY add (in order) water, oil, vinegar and vanilla while mixing on LOW speed with electric mixer (otherwise you will be consumed in a dust cloud of chocolate…..sounds good, breathes bad).  🙂  Mix well. 

 

Now, fill cupcake tins 2/3 full of Batter, then drop heaping teaspoons full of cream cheese Filling in center on top of batter. Don’t worry – it will sink into batter while it bakes.  😉  

  

Arrange pans on center oven racks so that they are not touching. 

 

Bake at 350 degrees for 30 – 35 minutes. 

Remove from oven and place on trivets or wire racks to cool before removing cupcakes from pans. 

 

You must let them cool a bit before eating – you don’t want to hurt yourself! But, most importantly of all…….BEWARE that blasted Hand Monster thief!! 

 

Because you are going to want all of this yummy goodness for yourself!!! 

 

Although, in order to avoid possible over-consumption and extra “jigglies” where you don’t want them, you MIGHT want to consider sharing….. Notice I only said “might” though.  🙂   

Enjoy!! 

Shady

Polka-Dot Biscotti

 

These are actually a double chocolate biscotti, using white and regular chocolate chips (the white chips become the polka-dots). They are beautiful to look at, and even better to eat – but I have no pics for you today. My camera batteries are dead and the store is not very accessable right now.  😦   However, if you’ve ever seen or eaten biscotti, then you only have to imagine decadently good Chocolate Biscotti smattered with white and semi-sweet chocolate chips. YUMMY!

Shady’s Polka-Dot Biscotti

1/2 cup softened butter

2/3 cup sugar

1/4 cup HERSHEY’s cocoa powder (yes, I’m picky)

2 tsp baking powder

2 eggs

1  3/4 cup flour

3/4 cup (heaping) WHITE chocolate chips

1/2 cup semi-sweet chocolate chips

Preheat oven to 375 degrees.

1 greased large cookie sheet.

In large mixer bowl beat butter on high-speed for 30 seconds. Add sugar, cocoa powder and baking powder; beat until combined. Beat in eggs, and as much of the flour as you can with the mixer – then stir in any remaining flour.  Stir in white and regular chocolate chips by hand now.

Divide your dough in half, and shape each half into a 9 inch log. Place logs on cookie sheet and flatten slightly to about 2 inches wide. Bake for 20 minutes at 375 degrees.

Remove from oven and set cookie sheet on a wire rack to cool for 1 hour.

Preheat oven to 325 degrees this time, and using a serrated knife, cut each log into 1/2 inch “cookies” – cutting logs on the diagonal. Now place slices – cut side down – on an UNGREASED cookie sheet. Bake for 8 minutes. Turn slices over, then bake for another 8 minutes. DO NOT overbake, please.

Transfer “cookies” to a wire rack to cool.

This recipe will make about 32 Biscotti cookies.  😉 

Enjoy!!

Shady

Shady’s Chocoholic Raisin Breakfast Cake

 

Who said you can’t have chocolate for breakfast?!?! They lied!!! Big time! There is nothing better for breakfast – or anytime for a massive chocolate craving than this cake. It’s simple, yummy, quick to make, yummy, more addictive than just about anything, rich, moist and did I mention yummy? In about 45 minutes from start to finish, you too can sedate the “Chocolate Monster” within you! This is what I make when I want chocolate for…..well, anytime. Now I know it has raisins in it, but if you like Cinnimon Raisin Bread and Chocolate or Chocolate Covered Raisins then you will LOVE this cake!  Enjoy!  🙂 

Oh yeah, by the way, I’m including enough picts with this post that ANYBODY who knows how to turn on an oven (*ehem* Pay attention here men) will be able to follow along and make this cake for their Chocolate-Loving Sweetie for Valentine’s Day.  😉  Also – this one will make a good recipe for you to keep in your “Get-outta-the-doghouse-quick”  files.  🙂 

Shady’s Chocoholic Raisin Cake

Preheat oven to 350 degrees

Grease and Sugar (yes I said Sugar – an old bakers secret I learned years ago – nothing will ever stick and no flour “coat” on the outside of your cakes) a 9 x 13 inch baking dish. Set aside.

 Please ignore the sickly Christmas cactus in the background….she’s recouperating from a bad weather/overwatering  incident….

 Back to business – assemble your ingredients…..

Ingredients:

1 cup raisins

1 cup water

1  1/4 cups sugar

2/3 cup vegetable oil

1 egg, slightly beaten

1  3/4 cup flour

1/3 cup HERSHEY’s cocoa powder (yes, I’m picky about this one)

1 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

1/2 cup (heaping over) semi-sweet chocolate chips (I use Toll-House)

confectioners sugar for sprinkling on top later

OPTIONAL: you can also add 1/2 cup chopped nuts to this if you are in the mood for nuts, I rarely add them but they work well when I do.

 

Grab a Medium sized saucepan, bring raisins and water to a boil over high heat; stir constantly and let boil for 1 minute.

Turn off heat and remove pan to a cold burner. Cover, and let set for about 5 minutes to give raisins time to plump up, and to allow mixture to cool down slightly.

While raisins are plumping, Combine your flour, cocoa, baking soda, salt and cinnamon.

Now grab a whisk and stir together well…..

Now, go back to your raisins and make sure they’ve plumped up….

Now add your sugar and oil to the raisins and stir well….

Now add your beaten egg – SLOWLY, stirring constantly – you don’t want scrambled eggs (this is why you had to let raisin mixture cool down first)….

SLOWLY….

keep stirring….

keep stirring….

okay – you can stop now.

Now the fun part – Grab you flour mixture and dump it into the pan of egg mixture – STIR CONSTANTLY WHILE DUMPING FLOUR MIXTURE.  🙂 

stir…

stir…

almost done…

Okay – you’re done stirring. Now for the taste test – but be prepared….it’s sooooooooo gooooood!!!!! Be strong, restrain yourself!! Now, add your chocolate chips – nuts too if so desired….

It’s okay – I keep the little buggers hidden in the bottom drawer of the fridge so they get kinda light colored after a bit….but, they still taste good!!!! It also makes them easier to photograph at times.  🙂 

Okay, back to business, stir your batter gently, but WELL to mix in all of the chocolate chips…..

might have to do another taste test….

Okay, Pour batter into your prepared baking dish…

spead batter to all corners of baking dish.

Now, place into your 350 degree oven, center shelf.

Bake for 25 to 30 minutes – just until a toothpick inserted into the middle of cake comes out clean…….

Remove from oven and set on cooling rack/trivet (don’t burn your ladies countertop men or you will need a bigger doghouse!!!).

Now take your confectioners sugar and sprinkle over the top of the warm cake….

Like so…..

Now – the fun part…….time to cut and serve……

Oh…you’ll also need some of this…

This is why…

OOHHHH….soooo goood……..

Hungry yet?????? I am……

Uh Oh….. I ate all of yours…..

Sorry………….NOT!!

Now – go make your own! You CAN do it!!!!!! I have faith in you…..and I’ll take another piece of cake please.  😉  

Shady

Chocolate Almond Biscotti Treats

ME

First of all, I need to apologize for being M.I.A. for the last few days – my ISP server went down, and then my wireless router decided to do a nice internal mess-up that kept me offline as well. Alas, all has been fixed and hopefully that will be the end of the Internet Gremlins!! I love technology – but, sometimes, I just want to use it for target practice as well….

So, while I’ve been offline, I’ve been working on blocks for Camp Sloanie (click on the button on the lower right side of this page for more info). I’ve gotten 36 of them done – but it’s a 2 part block that will turn those 36 blocks into 72 blocks once they are completed. Which means that I will hold off on showing them to you until part 2 of the block is done tomorrow (I hope). That way you can see the finished block/product and be able to get a better idea of what the layout will be. I love online quilt camps/retreats!!! Especially since I can’t get away much – this is perfect!  😉 

Most of the snow here has finally melted, however, they say more is on the way…..yuk! Although the one good thing about snow days is that you get to stay in and bake up some warm, yummy goodness! So, with that in mind, here is a recipe to warm your cockles and complement your cocoa:

 

Chocolate Almond Biscotti

3 cups flour

1/2 cup unsweetened cocoa powder

2 tsp baking powder

1/2 tsp salt

1 cup sugar

2/3 cup softened margarine

3/4 cup EGG-BEATERS (or you can substitute 3 eggs for EGG-BEATERS)

1 tsp almond extract

1/2 cup whole, blanched almonds – toasted and lightly chopped

350 degree oven – preheated

In med. bowl, combine flour, cocoa, baking powder and salt – set aside.

In large mixing bowl, with electric mixer set at Medium speed, beat sugar and margarine for 2 minutes – or until creamy. Add EGG-Beaters and almond extract; beat well. Turn electric mixer down to Low speed and gradually add the flour mixture, beating just until blended. Stir in the almonds.

On a lightly greased/sprayed baking sheet, form dough into 2 – 12 x 2 1/2 inch logs. Bake at 350 degrees for 25 to 30 minutes, or until toothpick inserted into center of logs comes out clean. Remove logs from baking sheet and cool on wire racks for a minimum of 15 minutes.

Using a serrated knife, slice each log diagonally into 12 (1 inch thick) slices; place – cut sides up – back onto same baking sheet previously used, and bake again at 350 degrees for another 15 minutes, turn biscotti over and continue baking for another 12 to 15 minutes until they are crisp and the edges are browned. Remove from oven, and baking sheet, and place biscotti onto wire rack to cool completely.

Drizzle with a mixture of:

1 cup powdered sugar

5 to 6 tsp. water

Mix until smooth, drizzle over biscotti.

Recipe makes approximately 2 dozen cookies.

Enjoy!!

Shady