Looking for something creative and delicious to give for Valentines day?Look no further! These chocolate cupcakes are about as decadent as they get. Filled with chocolate truffles and topped with whipped chocolate ganache they will definitely satisfy your sweet tooth!
Things you will need:
One chocolate cake mix
1 1/3 cup buttermilk
1/2 cup melted butter
8 ounces heavy whipping cream
16 ounces min chocolate chips
Star piping tip
White Disco Dust (optional)
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Christmas time is cookie making time! If you don’t already have a delicious Gingersnap recipe you’ll need to add this one to your list. This recipe is courtesy of my expert cookie making friend Melissa. We’ve schemed forever to bake our little hearts out together and we finally put it into action this year!
Preheat oven to 375 degrees. Cream butter, shortening and sugar. Add egg and molasses. In a separate bowl mix dry ingredients. Gradually beat dry ingredients into wet ingredients.
Roll dough into balls and coat in coarse sugar (i.e. Turbinado sugar)
1.Preheat oven to 350 degrees. Spray 9x13 baking pan.
2.Cream unsalted butter with brown sugar until smooth.Mix the vanilla then add the eggs one at a time and add sweet potato purée.
3. Mix together dry ingredients in separate bowl including: flour, baking powder, cinnamon, pumpkin pie spice and salt. Then incorporate dry ingredients into creamed batter. Add white chocolate chips and stir until just combined.
4. Spread batter into prepared pan and bake at 350° for 20 to 25 minutes. Bake until toothpick inserted in center comes out clean. Let the bars cool completely in pan before applying icing.
5 . Mix together 1/4 cup melted unsalted butter with 1/2 cup of maple syrup and 1 1/2 cup powdered sugar. Once the bars have cooled drizzle icing on top. Sprinkle chopped pecans on top of wet icing.
Let set and then enjoy!
By Meagan Miller
Meagan Makes Cupcakes http://www.meaganmakescupcakes.com/