Ferrero Rocher/Nutella Cupcakes

The thing I love about cupcakes is that there are so many ways to make them. You can choose from an endless number of flavors, fillings, toppings, and decorations! I feel like the filling tends to give a cupcake its WOW factor...especially when it complements the cake and the frosting. This is one of those cupcakes that has an intensely rich combination of flavors. And let me tell you - the filling is to die for. The Nutella ganache is so good...I ended up eating spoonfuls of it on its own (and probably gained thousands of calories in the process unfortunately). Another reason why this cupcake is amazing is because it has half of a Ferrero Rocher inside along with the ganache. I mean, who doesn't like Ferrero Rocher?! And when you thought it couldn't get any better, this baby is topped with a creamy and delicious Nutella buttercream frosting and another half of a Ferrero Rocher drizzled with some more Nutella ganache. Are you drooling yet???  Note: To make it look a little fancy, I also added some edible gold dust powder!

To make this cupcake, you can use the fool-proof/best ever chocolate cake recipe that I've posted on my blog previously. Here's the link to the cake recipe: Beatty's Chocolate Cake Recipe. For this particular batch of cupcakes, I used another chocolate cake recipe which I wasn't as fond of. Will definitely go back to using my original.

The recipe for the Nutella Buttercream Frosting is as follows:
Ingredients:

• 2 sticks unsalted butter, softened and cut into cubes
• 4 cups icing sugar
• 1 tbsp heavy whipping cream
• 2 tsp vanilla flavoring
• 1/2 cup Nutella
• pinch of salt

In the bowl of an electric mixer with a paddle attachment OR using a hand mixer, whip butter on medium speed for 5 minutes until pale and creamy. 

Add the remaining ingredients and mix on low for 1 minute then on medium speed for 5 minutes until light, creamy, and fluffy.

Will keep at room temperature for up to 3 days. 

Tip: To make the frosting more smooth, make sure to sift the icing sugar!

For the Nutella Ganache, the recipe is as follows:

Ingredients:

• 1/2 cup heavy whipping cream
• 2 oz semi-sweet chocolate (two 1 oz squares)
• 4 tbsp Nutella
• 2 tbsp butter

Using medium heat, bring whipping cream to a boil in a small saucepan over the stove. When the cream starts to boil, remove from heat and add the semi-sweet chocolate squares. Start whisking the mixture immediately until smooth. Do not overmix! Then, add the butter and continue whisking until butter is incorporated. Allow the ganache to cool before using it as a filling - refrigerate for a thicker consistency. 

HOW TO PUT IT ALL TOGETHER AND MAKE THE FINAL VERSION OF THE CUPCAKE:

To create the final product, when chocolate cupcakes have been baked and cooled, use a knife to cut out a small round from the center (about 1 inch wide and 3/4 inches deep). Fill the hole in the cupcake with about 1 tbsp of ganache (or however much you desire). Then cut a Ferrero Rocher chocolate in half. Place one half inside the center of the cupcake. Frost the top of the cupcake with the Nutella buttercream frosting using a piping bag and your desired decorating tip. Finally, stick the other half of the Ferrero Rocher on top and drizzle it all with some more ganache. 

German Chocolate Cheesecake

As I've mentioned before on my blog - I love making different kinds of cheesecakes - the possibilities are almost endless. This cheesecake was for my mom - she loves German Chocolate Cake. As I was looking through my cheesecake book 125 Best Cheesecake Recipes by: George Geary, I came across the German Chocolate Cheesecake and thought it was a great idea to combine two amazing desserts - and the combination of coconut, chocolate, and pecans is a big winner in my opinion :) It turned out very good, but beware: it's very rich!

Ingredients:

Crust -

• 1 1/4 cups chocolate sandwich cookie crumbs
• 1/4 cup pecans, coarsely ground
• 3 tbsp unsalted butter, melted

Filling -

• 1 cup packed brown sugar
• 2 tbsp unsalted butter, softened
• 2 egg yolks, stirred
• 1 1/2 cups flaked coconut
• 3/4 cup pecan halves
• 3 packages cream cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 1 tsp vanilla
• 6 oz bittersweet chocolate, melted and cooled

1. Preheat oven to 350 degrees F. You will need a 9-inch cheesecake/springform pan with 3-inch sides (ungreased). For the crust, in a medium bowl, combine cookie crumbs, pecans, and butter. Press into bottom of cheesecake pan and freeze.

2. For the filling, in a medium saucepan on medium-high heat, melt brown sugar and butter for 3 minutes. Remove from heat. 

3. Slowly drizzle stirred egg yolks into mixture. Return to medium heat and stir for about 3 minutes. 

4. Add coconut and pecan halves. Cool for about 20 minutes in the refrigerator.

5. In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition.

6. Stir in vanilla and melted chocolate. Fold half of the coconut mixture into batter. Set remainder aside for decorating.

7. Pour batter over frozen crust. Bake in preheated oven for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it. 

8. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

9. Spread remaining coconut mixture on top of cake. (I used a marbled vanilla + chocolate butter cream topping)

Note: You can prepare the coconut mixture up to 3 days prior to use. Stir well before using. You can also substitute toasted almonds for pecans.)

Vanilla Buttermilk Cupcakes (Best Cupcake Recipe Ever!)

I haven't been getting much time to bake lately, but I finally got a chance to try a new recipe of cupcakes. The problem was that I never found a cupcake recipe that I really loved - moist, tight-crumbed, and light - perfect with any frosting. That is until my mom found a recipe in the newspaper and clipped it out for me - it was a Godsend. The recipe belongs to Dorie Greenspan - the popular and award-winning American author of cookbooks who wrote the very popular baking book (which I own thanks to a friend) Baking: From My Home to Yours. Paired with my favorite and very simple home-made butter-cream frosting - these cupcakes were a winner!

Ingredients:

• 1 1/2 cups flour
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/2 sticks unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 egg yolk
• 1 1/2 tsp vanilla flavoring
• 1/2 cup buttermilk

1. Preheat the oven to 350 degrees F. Fit a 12-cup muffin tin with cupcake liners. 

2. Whisk together the flour, baking powder, baking soda, and salt in a separate dish. 

*Sifting ingredients will produce better results*

3. Beat butter and sugar until fluffy. 

4. One by one, mix in the eggs, the egg yolk, and vanilla. 

5. Add the flour mixture alternately with the buttermilk, mixing until smooth. Spoon out the batter. 

*Do NOT overmix for best results*

6. Bake for about 25 minutes. Cool the cupcakes completely. 

7. Top with your favorite frosting! :-D

Couldn't wait to use my new cupcake holder! I topped my cupcakes with classic vanilla butter-cream frosting and edible pearls, sprinkles, and gold dust

Chocolate Cake Part 3

Aaaand I made the Chocolate Cake again. For more information, please see my post Chocolate Cake and Chocolate Cake Part 2. Just for fun, I wanted to post up the pictures of this third one I made filled and decorated only with chocolate frosting this time. However, for the decoration, I also used pearls and gold dust to create a festive look since I made it for Eid-al-Adha. (I used a 1M star tip from Wilton to pipe the roses on top of the cake.) I'll probably make this cake again in the future because it is simply the best chocolate cake recipe EVER. So be on the lookout for more posts and different decorations :)

Oreo/ Chocolate Truffles

If there's been one recipe I've been wanting to try for the longest time (besides making a pie or tart, which I STILL haven't), it's truffles. It all started a few years ago when I had the Oreo truffles at a cousin's engagement party...with the first bite, I fell in love (with the truffle). They are so delicate but easy to make with some practice...I love the rich chocolate center and the number of toppings that one could choose to dip them in. They are great for any occasion, and can easily be given as a gift in an elegant looking box. I'm going to be honest, I was the most excited about all the different toppings I was going to be using, and looking forward to seeing a tray full of colorful, delectable treats. For my first attempt, I would say the experience wasn't so bad at all. The only challenge was dipping the balls into the chocolate when I was making the Oreo ones (more on that later). Out of the two truffles I made, the Oreo truffles were definitely the winner but I loved both. Here are the links to both recipes: Chocolate Truffles and Oreo Truffles.

Chocolate Cream Cheese Truffles coated in a variety of toppings such as chopped pecans, sprinkles, cocoa powder, and dessicated coconut

Oreo Truffles

Chocolate/Cream Cheese Truffles

Ingredients:

• 1 (8 oz) package of cream cheese, softened
• 3 cups confectioner's sugar, sifted
• 3 cups of semisweet chocolate chips OR 19 oz of semi-sweet baking chocolate, melted (I prefer using baking chocolate NOT chocolate chips because it has better consistency)
• 1 1/2 tsp vanilla 
• Toppings (chopped nuts, dessicated coconut, cocoa powder, sprinkles, etc.)

1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioner's sugar until well blended.

2. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. 

3. Shape into 1-inch balls and dip and in topping of choice.

Oreo Truffles

Ingredients:

• 1 package Oreo Sandwich Cookies, divided
• 1 (8 oz) package of cream cheese, softened
• 2 (8 oz) packages of semi-sweet baking chocolate, melted 

1. Crush 9 of the Oreo cookies into fine crumbs (either using a food processor, or you can put the cookies in a resealable plastic bag and use a rolling pin); set aside these cookie crumbs for later use.

2. Crush the remaining 36 Oreo cookies to fine crumbs also, and place in a medium bowl. Add the cream cheese, and mix well until blended (I used a hand mixer and it was mixed within seconds).

3. Roll the cookie/cream cheese mixture into balls, about 1-inch in diameter. Place the balls in the refrigerator for about 1 hour. 

4. Take the balls and dip in melted chocolate. Place each chocolate-covered ball on a wax paper-covered baking sheet. If you have leftover chocolate, you can store it in a covered container at room temperature for another use.

(Note: This part is tricky! Use a fork and spoon to lift up each ball and roll it around in the melted chocolate OR use the fork to life the ball and use the spoon to pour the melted chocolate on each ball until it's completely covered in chocolate.)

I only used 8 oz of chocolate here since I halved the recipe

The best way to melt baking chocolate - using a double broiler  or melting the chocolate in a pot over another pot of simmering water

YUM! steaming melted chocolate

freshly dipped Oreo truffles 

5. Sprinkle the top of the chocolate covered balls with the remaining cookie crumbs. Refrigerate the truffles for about 1 hour or until firm. Store the leftover truffles in a covered container in the refrigerator.

Chocolate Truffle Cheesecake

One of my favorite things to bake is cheesecake. Since I did not have a chance to make anything new lately, I finally decided to try a new cheesecake from one of my favorite baking books 125 Best Cheesecake Recipes by George Geary. I will begin by saying that the cappuccino cheesecake has always been a family favorite, and one of the reasons why I couldn't make any new cheesecakes for the longest time is because I'd either be making that or an Oreo Cheesecake (second favorite). WELL...let's just say that after making this cheesecake, I don't think I'll be making either cappuccino OR Oreo for a long time because this became the all-time favorite. It's sinfully delicious and just perfect for chocolate lovers. The pieces of truffle inside are like hidden treasures waiting to be devoured and melt in your mouth. You can decorate the top with pieces of truffle/chocolate shavings and whipping cream, or serve as is.
Note: I did not make a decoration for the top due to laziness and it still tasted amazing. But definitely do the decoration if you can - it'll look and taste even better.

Before you start, you will need to do the following:
*Preheat oven to 350 degrees F
*Greased 9-inch springform/cheesecake pan with 3-inch sides

Ingredients:

Crust

• 1 1/2 cups chocolate sandwich cookie crumbs
• 1/4 cup (4 tbsp) unsalted butter, melted

Filling

• 1/2 cup whipping cream
• 8 oz bittersweet or semi-sweet chocolate, chopped fine
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 2 eggs
• 1/4 cup unsweetened cocoa powder
• 1 tbsp all-purpose flour
• 1/2 cup sour cream
• 1 tsp vanilla

Decoration

• Classic whipped cream topping (See recipe below)
• 1/2 cup chocolate shavings

1. For the crust, in a medium bowl, mix cookie crumbs and butter. Press into bottom of cheesecake pan and freeze.

2. For the truffle that will go in the filling, in a small saucepan over high heat, bring cream to a boil. Pour over the chopped up chocolate in a bowl and stir until blended. Set aside in the freezer until very firm.

3. Next, in a large bowl, beat cream cheese and sugar on medium-high for 3 minutes. Add eggs, one at a time, beating after each addition. Add cocoa powder, flour, sour cream, and vanilla. 

4. Take out the truffle mixture from the freezer, and using a spoon, scrape firm chocolate mixture into small pieces and fold (using a rubber spatula) into the batter.

5. Take out the frozen crust from the freezer. Pour the cheesecake mixture over the frozen crust, and bake the cheesecake for 45-55 minutes or until the top is light brown.

6. After the cheesecake is done and you take it out of the oven, cool the cheesecake on a rack for 2 hours. Then, cover and refrigerate for 6 hours before decorating.

7. For the decoration, ice the top of the cake with the classic whipped cream topping or pipe rosettes around the top of the cake, if desired. Top with chocolate shavings.

Classic Whipped Cream Topping:

Ingredients:

1/2 cup whipping cream

2 tbsp granulated sugar

1. In a well-chilled bowl, whip cream on medium-high speed until soft peaks form. 

2.With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form. Note: After the soft peaks stage, DO NOT OVERWHIP, otherwise the whipping cream will turn into butter and you will have to make a new batch.