Posts Tagged ‘chocolate’

Mind Exploding Cupcake Recipe


My motivation for making the cupcake box was fueled largely because I was dying to experiment with a cupcake recipe I had floating around in my head. Despite my doubts at various times in the process, the cupcakes turned out mind-blowingly yummy. It took some effort, but not as much as a Christmas Yule log.

I had seen a blog post somewhere (it’s really too bad I don’t remember which blog I saw it on) about how Baskin Robbins serves ice cream in chocolate molded into cupcake cups. My mouth started salivating, I’m really on a chocolate kick right now. However, as much as I like chocolate, though, I really, REALLY hate eating chocolate chunks cold. THEN, my head started thinking about how easy it would be to use that idea for cupcakes.


Here’s what I did (I made 18 cupcakes):

  1. melt chocolate (dark) with a tablespoon or two of butter in a double boiler
  2. spoon chocolate into silicone cupcake cups and swirled it around until the cupcake cup was evenly coated
  3. refrigerate cups for a couple of hours
  4. make chocolate cake batter (from a box)
  5. spoon batter into a mini cupcake pan and bake according to box directions (all while chocolate cupcake cups are still in the fridge)
  6. boil a can of sweetened condensed milk in a pan for an hour and 15 minutes (directions on how to do this HERE)
  7. allow the caramelized milk and mini cupcakes to cool (overnight or in the fridge for a few hours)

Here’s how I assembled it:

  1. spoon the caramelized milk into a ziplock or pastry bag and pipe a tablespoon or two of caramel mixture into each cup
  2. place mini cupcakes inside and push down to spread caramel around
  3. frost with frosting
  4. place in the refrigerator to cool before serving
  5. eat at room temperature

How to make the Frosting:

  1. whip cream (1-2 cups) to stiff peak
  2. blend in blender or food processor a cup or two of coconut (to taste)
  3. fold coconut and 3-4 tablespoons of powdered sugar into whipped cream and pipe on top of cupcakes.


I thoroughly enjoyed the cupcakes (so did the rest of the Esplin clan). This cupcake was kind of a mash-up of three desserts that remind me of my childhood. The chocolate, caramel and coconut flavors remind me of my mother’s German Chocolate cake that she’d make for me every year for my birthday (my favorite), the whip cream, chocolate and caramel flavors remind me of my dad’s score cake (or better-than-sex cake). Yup, my dad cooks. He’s cool. The coconut and whip cream frosting reminds me of a Sunday dessert that my grandma Scott used to make often (oh how I miss her). So really, this cupcake is heaven for me because it reminds me of some of my favorite people and how much I love them.


I had some extra cake left over so I sliced some banana on top of the cake, frosted it and served it with a caramel sauce. This disappeared just as fast as the cupcakes did. I’ll definitely be repeating this in the future. MMM!

February DB: Flourless Chocolate Cake


For some reason this month has gone by SO slowly. I originally wasn’t going to do this month’s challenge, but the end of the month came so slowly I had enough time to do it. Weird. That will never happen again. I’m very glad I did it. Although I think I messed up a little. I may or may not have whisked the egg whites too much, and may have cooked the cake too long. I used Trader Joe’s Pound plus Dark Chocolate, next time I’m going to use milk chocolate for a sweeter cake.


I love how this recipe only has 3 ingredients, and no flour or additional sugar. Genius. I served my cake like an over sized Oreo; sandwiched with chocolate whipped cream and chocolate ice cream on top. This is the chocolate triple threat. Delicious.

Chocolate Valentino

Preparation Time: 20 minutes

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.

2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.

3. Separate the egg yolks from the egg whites and put into two medium/large bowls.

4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).

5. With the same beater beat the egg yolks together.

6. Add the egg yolks to the cooled chocolate.

7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}

8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C

9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.

10. Cool cake on a rack for 10 minutes then unmold.



Chris and I had a great time eating the oversized flourless Oreo, but we couldn’t quite finish it. Too rich. MMmmmMMMM.

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Yule be glad you did it.


Honestly, many thanks to my Mother-in-law for keeping me motivated for this mammoth DBers Challenge. I wouldn’t have been able to do it in 12 hours if it weren’t for her. Overall: I’ll likely never make this again, but it was absolutely delicious.

This month’s challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.
They have chosen a French Yule Log by Flore from Florilege Gourmand.

If you want the recipe, go here (it’s 18 pages of hair-pulling, eye-gouging fabulousness) because I don’t want copy down the colossal recipe. Sorry. I will, however, tell you what the layers are. . .

  • Almond Dacquoise
  • Dark Chocolate Mousse
  • Dark Chocolate Ganache
  • Praline Feuillete
  • Vanilla/Nutmeg Creme Brulee
  • Dark Chocolate Icing

It was great to have my mother-in-law’s help, plus her enormously huge kitchen and sweet glass servingware.

Brother-in-law, Eric, seemed to like it.

Also, thanks to Chris and father-in-law, Cordell, for getting me the amazing D200 and 50mm Lens for Christmas. You can almost taste the creaminess of the mousse and the crunchiness of the feiullete through the screen.

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