Chocolate Quakes Recipes

THE MOST AMAZING CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
• Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
• Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
• Fill each cupcake 2/3 full.
• Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
• Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between.
• Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.

THE BEST CHOCOLATE CUPCAKES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
• Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
• Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
• Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
• For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
• Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
• Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
• Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
• Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
• Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

CRISPY CHOCOLATE SQUARES

Steps:

• In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.

CHOCOLATE QUAKES

Steps:

• In medium bowl with electric mixer, beat butter, sugar, egg and vanilla on low speed until pale yellow in color and thickened, about 1 minute.
• Sift cocoa, flour, baking powder and salt into the bowl and mix on low until incorporated.
• Fold in nuts and chocolate chips.
• Cover and chill until dough is firm enough to handle, about 1 hour.
• Preheat oven to 350°F.
• Line a baking sheet with parchment paper.
• Place confectioner's sugar in a medium bowl.
• Form chilled dough into 1-inch balls.
• Roll in confectioners' sugar to coat completely.
• Place on baking sheet about 1-1/2 inches apart.
• Bake 12 minutes, or until cookies are puffed up and surfaces have cracked apart.
• (The center will still appear underdone).
• Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool completely.

CHOCOLATE QUATRE-QUARTS

Steps:

• Position rack in lower third of oven. Preheat oven to 325 degrees. Butter an 8 1/2-by-4 1/2-by-2 1/2-inch loaf plan.
• Melt chocolate and set aside.
• Sift together flours, soda and salt. Set aside.
• Place egg whites in the bowl of an electric mixer. Beat on medium-high speed until stiff but not dry. Scrape whites into another bowl and set aside.
• Place butter in the mixer bowl and beat on medium-high speed until creamy. Gradually add sugar. Beat until very light and fluffy, stopping occasionally to scrape sides of bowl.
• Add egg yolks and beat until fluffy, stopping once to scrape down sides of bowl. Add dry ingredients and beat just until mixed. Beat in chocolate.
• Remove bowl from mixer. Stir about one third of the egg whites into the batter. Fold in remaining whites. Scrape batter into prepared pan. Bake for 1 hour 20 minutes, rotating pan after 40 minutes.
• Let cool in pan for 10 minutes. Turn cake out onto rack, turn upright and cool completely.
• Wrap cake tightly in plastic wrap and then aluminum foil. Refrigerate overnight or up to a week. Can be frozen for up to two months. Defrost in refrigerator overnight.

DOUBLE CHOCOLATE SNOWQUAKES

Steps:

• Combine flour, cocoa, baking powder, and salt.
• Cream butter until fluffy.
• Add brown sugar and white sugar to creamed butter, beating well; beat in eggs and vanilla.
• Beat flour mixture into butter mixture until a soft dough forms.
• Stir in chocolate chips; cover with plastic wrap and chill 1 hour.
• Shape 1 T dough into ball and roll in powdered sugar, repeating with each cookie.
• Bake cookies (on pan lined with parchment paper) at 350° for 10 minutes, and remove to rack to cool.

CHOCOLATE SQUARES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cook chopped dates and water over low heat until soft. Set aside.
• Cream together sugar and shortening. Add eggs and beat well. Stir in flour, salt, baking soda, cocoa and vanilla and mix well. Stir in date mixture.
• Pour in 9 x 11 inch pan and top with chocolate chips and chopped nuts. Bake until toothpick comes out clean. (10 - 15 minutes)