MILK CHOCOLATE CUP-OF-FLUFFS
Can candy be too sweet? Not for us! The real delight of this sweet, sweet pairing of fluffy nougat and shredded coconut is what professional taste-testers call mouthfeel. The airy nougat softens, the coconut and almonds crunch, and the hefty milk chocolate shell melts and coats your palate with feel-good chocolate.
Provided by Susie Norris
Yield Makes about 24 cups
Number Of Ingredients 4
Steps:
- 1 Place 24 paper or foil cupcake liners in cupcake or muffin pans.
- 2 When preparing the nougat, add the coconut and almonds and set aside.
- 3 Have the tempered chocolate at 90°F/34°C. Using a small paintbrush or pastry brush, paint the inside of the cupcake liners with a thick coating of chocolate. Allow the chocolate cupcake liners to set in the refrigerator for 5 to 10 minutes. Fill each about half full with the coconut-nougat mixture, leaving a margin of chocolate along the top edge so the final coat of chocolate will adhere to it and seal the cups. Return the cups to the refrigerator for another 5 minutes, then top each with the finishing layer of chocolate and refrigerate again for 5 minutes to set. Decorate or sprinkle with shredded coconut. Remove from the muffin pan, and serve the cups with or without the liners.
CREAM FILLED CHOCOLATE CUPCAKES
A great 'surprise' in the middle of these delicious treats. Makes a great classroom treat for your birthday child, especially for the kids that LOVE the frosting and usually just lick it off the top. Use food coloring for various holidays for an even bigger surprise.
Provided by Dr. Brenda
Categories Desserts Cakes Holiday Cake Recipes
Time 1h30m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
- Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
- Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
- Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 34.8 g, Cholesterol 16.2 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 3.2 g, Sodium 192.5 mg, Sugar 24.2 g
EASY ICE CUBE CHOCOLATE CUPS RECIPE BY TASTY
Here's what you need: water, cream cheese, peanut butter, whole milk, vanilla extract, powdered sugar, kosher salt, whipped cream, chocolate sandwich cookies, pudding mix, whole milk, milk chocolate, white chocolate, dark chocolate, chopped nuts, mini peanut butter cups, raspberries, fresh mint leaf, popsicle sticks
Provided by Betsy Carter
Categories Desserts
Yield 12 cups
Number Of Ingredients 19
Steps:
- Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
- Fill a 12-cup muffin tin with water.
- Place a popsicle stick into each muffin cup.
- Freeze until solid.
- In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.
- Fold in ¼ cup (60 ML) of whipped cream with spatula. Set aside.
- Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
- Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.
- Fold in the remaining cup of whipped cream with a spatula. Set aside.
- Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
- In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.
- Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.
- Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.
- Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.
- Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
- Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.
- Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
- Enjoy!
Nutrition Facts : Calories 605 calories, Carbohydrate 65 grams, Fat 38 grams, Fiber 4 grams, Protein 9 grams, Sugar 54 grams
MILK CHOCOLATE CUPCAKES
Steps:
- Preheat oven to 350 degrees F.
- Prepare a cupcake pan with paper liners and lightly spray with nonstick spray. Sift the cake four, baking soda, baking powder, and salt together. Set aside.
- Melt chocolates and water over low heat in a double boiler.
- In a mixer with a paddle attachment, slowly cream butter and 8 ounces of sugar. Add egg yolks, 1 at a time, and beat until fluffy.
- In a separate bowl, with a mixer and wire whip attachment, whip egg whites and 3 ounces of sugar until stiff peaks form.
- Combine milk and vanilla in a measuring glass. Fold melted chocolate mixture into butter mixture. Alternately fold the flour mixture and milk mixture into the butter mixture. Gently fold in the whipped egg whites. Fill cupcake cups 2/3 full and bake until a toothpick comes out clean, about 15 minutes.
MILK CHOCOLATE MASCARPONE CUPS
This impressive chocolate dessert is easier to put together than it looks. A super-simple milk chocolate and mascarpone mousse is piped inside crisp homemade chocolate shells, then decorated with a gorgeously swirled shard of candy bark. It's a completely edible and totally indulgent chocolate treat!
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line a 12-cup muffin tin with paper liners. Line a 9-by-13-inch baking sheet with parchment paper.
- Put 2 1/4 cups of the dark cocoa melting wafers and 1 tablespoon of the coconut oil in a medium microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 minute. Stir until smooth; if any lumps remain, microwave again for 15 seconds and stir until smooth.
- Spoon a heaping tablespoon of the melted wafers into a paper liner and use a small pastry brush to brush the chocolate up the sides to the top of the paper. Make sure the paper is completely covered; if you can see paper through the coating it is too thin and needs to be spread more. Repeat with the remaining cupcake liners, reheating the melting wafers as necessary. Refrigerate until ready to assemble.
- Put the remaining 1 cup dark cocoa melting wafers and 2 teaspoons of the coconut oil in a medium microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 minute total. Stir until smooth. If there are any lumps, microwave again for 15 seconds and stir until smooth.
- Put the white melting wafers and remaining 2 teaspoons coconut oil in a small microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 minute total. Stir until smooth. If there are any lumps, microwave again for 15 seconds and stir until smooth.
- Pour the melted dark cocoa melting wafers onto the prepared baking sheet and spread with a small offset spatula until it is about 1/8-inch thick. Dollop the white melting wafers on top and use the spatula to swirl the white into the dark, creating a wave-like pattern. Refrigerate until ready to assemble.
- To make the filling, put the milk chocolate chips in a microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 1/2 minutes total. Stir until smooth. If there are any lumps, microwave again for 15 seconds and stir until smooth. Allow to sit at room temperature, stirring occasionally, until just warm.
- While the chocolate cools, remove the chocolate shells from the cupcake liners. Keep refrigerated until ready to assemble.
- Stir the mascarpone and the slightly warm chocolate together in a medium bowl until no streaks remain. Combine the cream and the espresso powder in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed just until the cream holds firm peaks, about 3 minutes. Stir about 1/3 of the whipped cream into the mascarpone mixture, then gently fold in the remaining whipped cream, folding just until combined.
- Fill a large piping bag fitted with a large round tip with the mascarpone mixture. Pipe the mixture into each chocolate shell so that the filling comes above the edge of the cup. Break the chocolate bark into shards and stick a shard into the filling in each cup. Refrigerate until ready to eat. Reserve the extra bark for another use.
MINI CHOCOLATE STRAWBERRY FLUFFS
We invented this recipe one day while hanging out in the kitchen and playing with cool whip. This fun, easy, and delicious recipe is great for sweet hours'duvres or dessert!
Provided by Alice and Grace Van
Categories Dessert
Time 15m
Yield 24 shells, 10 serving(s)
Number Of Ingredients 6
Steps:
- First, Melt the chocolate chips, salt, and milk in a microwave safe bowl. Heat for thirty seconds, then stir. Heat in fifteen second intervals until fully melted, stirring in between each interval.
- Microwave Cool Whip for 10 seconds to make it soft, fluffy, and easy to work with (This also speeds up the defrosting process).
- Combine Cool Whip with chocolate mixture, not forgetting to swirl the two together, which will make the dessert more appealing. Make sure the chocolate doesn't overpower the cool whip.
- Once this step is done, fill the Fillo shells with the cool whip chocolate mixture, then slice strawberries into small triangles and insert them into the top of the dessert with the tips facing upwards.
- Hope You Enjoy! Bon Appetit!
Nutrition Facts : Calories 131.3, Fat 8.1, SaturatedFat 5.6, Cholesterol 0.7, Sodium 34.4, Carbohydrate 16, Fiber 1, Sugar 14.5, Protein 1.4
More about "milk chocolate cup of fluffs recipes"
MILK-FILLED CHOCOLATE CHIP COOKIE CUPS RECIPE
From pillsbury.com
MILK CHOCOLATE CUPCAKES - OH SWEET BASIL
From ohsweetbasil.com
BEST HOMEMADE CHOCOLATE CUPCAKE RECIPE | MOIST
From lifeloveandsugar.com
MILK CHOCOLATE DESSERT RECIPES | ALLRECIPES
From allrecipes.com
29 OF OUR FAVORITE MILK CHOCOLATE RECIPES - TASTE OF HOME
From tasteofhome.com
CHOCOLATE CUPCAKES – THE BEST EVER EASY RECIPE!
From tamingtwins.com
BEST EVER MOIST CHOCOLATE CUPCAKES RECIPE - HOUSE OF …
From houseofnasheats.com
30 RECIPES THAT START WITH A BAG OF MILK CHOCOLATE CHIPS
From tasteofhome.com
OLD-FASHIONED CHOCOLATE BUTTERMILK CUPCAKES - BAKER …
From bakerbynature.com
2-INGREDIENT CONDENSED MILK CHOCOLATE TRUFFLES - ELAVEGAN | RECIPES
From elavegan.com
CHOCOLATE CUPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
MILK CHOCOLATE POTS DE CRèME - EDIBLE VANCOUVER
From ediblevancouver.ediblecommunities.com
MILK CHOCOLATE CUP-OF-FLUFFS REVIEWS RECIPE FOR MANAGING PCOS …
From fertilitychef.com
140 EASY AND TASTY FLUFFS RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
MILK-CHOCOLATE CUP-OF-FLUFFS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MILK CHOCOLATE CUP-OF-FLUFFS - MEALPLANNERPRO.COM
From mealplannerpro.com
MILK CHOCOLATE CUP-OF-FLUFFS FOR NAT. GIVE SOMEONE A CUPCAKE …
From groups.io
10 BEST CONDENSED MILK CUPCAKES RECIPES - YUMMLY
From yummly.com
CHOCOLATE CUPCAKES WITH MALTED MILK FROSTING RECIPE
From thespruceeats.com
HOW TO MAKE CHOCOLATE CUPS - IT'S SHOCKINGLY SIMPLE
From cupcakeproject.com
MILK CHOCOLATE CUP-OF-FLUFFS RECIPE - RELISH | CHOCOLATE RECIPES …
MILK CHOCOLATE CUP-OF-FLUFFS RECIPE | EPICURIOUS.COM | MINI …
From pinterest.co.uk
10 BEST CHOCOLATE CUP WITH FILLING RECIPES | YUMMLY
From yummly.com
MILK CHOCOLATE CUP-OF-FLUFFS - GLUTEN FREE RECIPES
From fooddiez.com
KISSES CHOCOLATE FLUTED CUPS | RECIPES
From hersheyland.com
CLASSIC MARSHMALLOWS WITH CHOCOLATE FILLING | STUFFED PUFFS
From stuffedpuffs.com
MILK CHOCOLATE FUDGE - WHAT THE FORK
From whattheforkfoodblog.com
FLUFFS - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
MILK AND COOKIE CUPS - DEL'S COOKING TWIST
From delscookingtwist.com
MILK CHOCOLATE CUP-OF-FLUFFS RECIPE - RELISH | MINI DESSERTS, CANDY ...
CHOCOLATE CUPCAKE RECIPE FROM SCRATCH - THE BUSY BAKER
From thebusybaker.ca
MILK CHOCOLATE CUP-OF-FLUFFS
From pinterest.com
BEST CHOCOLATE MOUSSE CUPS RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
CHOCOLATE CUPCAKES WITH SWEETENED CONDENSED MILK FROSTING
From piesandtacos.com
EASY CHOCOLATE PUDDING TRIFLE CUPS - PINT SIZED BAKER
From pintsizedbaker.com
MILK CHOCOLATE CUP-OF-FLUFFS RECIPE - EASY KITCHEN
From easykitchen.com
SALTED CARAMEL CHOCOLATE CUPS (4 INGREDIENTS) - CREME DE LA CRUMB
From lecremedelacrumb.com
USE THIS RECIPE TO MAKE MILK CHOCOLATE CUP-OF-FLUFFS . NOUGAT HAS …
From pinterest.nz
EATDRINKCOCONUT - RT @FOODEMBASSY_ #NOUGAT + COCONUT
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love