DARK CHOCOLATE MUD CUPCAKES – SWEET FUN FEB POST

This recipe is from the book Cupcakes by Sarah Burford. Original recipe makes 24 cupcakes but I halved in this case

175 g dark chocolate, broken into small pieces (I used 50% cocoa)

125g butter

1/4 cup warm water

Wheat flour 1 cup
http://sweetchocolate05.blogspot.com.es/2015/04/chocolate-mint-cups.html
2 tablespoons of cocoa powder

1/4 teaspoon baking soda

1 cup sugar

pinch of salt

2 eggs

1 teaspoon vanilla extract

1/4 cup milk (or buttermilk)

1 tablespoon melted butter

Preheat oven to 180 ° C and the Pan lime small paper cups cake.

 In a double boiler, melt the dark chocolate, butter and water until smooth and set aside. In a large bowl, sift the flour, baking soda and cocoa powder.

 Add sugar and salt. In a medium bowl, beat eggs (no more whip), then add vanilla, milk and melted butter. Mix well.

 Add the melted chocolate and flour mixture (in small amounts) and continue mixing until all ingredients are well combined. 

For the batter into the cake pan and bake on the middle rack of the oven for about 20 minutes or until a clean test fate cure. 

Remove and let cool.

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Holiday Sweet Treats.

You will need:

1) Peppermint Candy Sticks

2) 1 bag Large Marshmallows

3) 1 bag of Semisweet Chocolate Coating

4) Red and White Candy Coating

5) Sprinkles

Directions:

1. Gather up the goods.

2. Unwrap the candy sticks and skewer two or three marshmallows on each.  To make things easier, you can stick a knife through the marshmallows first, then push the candy through.

3. Melt your chocolate according to package directions. (I like to put the chocolate in a mug or other small but deep container because it’s easier for dipping.) Dip the marshmallow sticks in, and place on a wax paper lined baking sheet to set.

4. Before the chocolate is set, melt the white and red candy and drizzle back and forth over the chocolate.  Sprinkle immediately with Christmas sprinkles.

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Wonderful DIY Sweet Chocolate Covered Strawberry Tower

Wonderful DIY Sweet Chocolate Covered Strawberry Tower

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How to Make Sweet Chocolate- Bowls with Balloon

You will need:


12 oz chocolate chips

Partly air-filled balloon

Fill the cups of chocolate: berries and cream, ice cream, puddings, sweets, etc.

Indications:

Use a heavy saucepan and melt over hot chocolate fire before it reaches a smooth consistency.

Remove chocolate from heat and let stand at room temperature for a few minutes (5-7 minutes).

Place aluminum foil on a baking tray.

Immerse the lower half of each chocolate ball, passing all the aluminum foil.

Balloons rest for 3-4 minutes, then repeat.

Place balls in the refrigerator for about 1 hour.

And carefully remove a balloon pop while carefully peeled from inside the bowl of chocolate.

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