Chocolate Overload!

Have you ever been to a chocolate party? 'What is a chocolate party' you ask?... It is the best. thing. ever... ever! My friend, Darla, has been hosting her annual chocolate party now for three years. Everyone brings some sort of chocolate treat and we all just sit around eating chocolate all night long. Of course, there were tons of homemade goodies but my favorite was this chocolate bar from Chuao - Earl Grey Chocolate. I never though of combining those two flavors but wow it was good!

I decided to make "Girl Scout Samoas" cupcakes. They turned out really yummy. I made miniature ones because at a party full of chocolate it's hard to commit to a whole, normal-sized cupcake. These were perfect little bites of gooey sweetness!

Girl Scout Samoas Cupcakes

Cake:

1 cup flour

1/3 cup cocoa powder

3/4 stick butter, room temperature

1 cup sugar

1/4 tsp. salt

3/4 tsp. baking soda

1 tsp. vanilla extract

1/3 tsp. coconut extract

2 large eggs

3/4 cup milk

Caramel Frosting:

1 stick unsalted butter

1/4 tsp. salt

1 cup packed brown sugar

1/4 cup milk

1 tsp. vanilla

2 cups powdered sugar

Toppings:

1/2 cup sweetened shredded coconut, toasted

1/4 cup chocolate chips

Directions:

Preheat the oven to 350°F. Line muffin pan with paper liners.

In a medium bowl, whisk together the flour and cocoa powder.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, salt, baking soda, vanilla, and coconut extract until fluffy and light, at least 3-4 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. With the mixer on low speed add in the dry ingredients in three batches, alternating with the milk beating just until combined.

Fill the cupcake papers 1/2 full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, 20-22 minutes. Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Frosting:

Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the salt and brown sugar and heat the mixture to boiling, stirring constantly. Cook over low heat for 2 minutes, until the sugar is dissolved. Stir in the milk and return to a boil, stirring constantly. Remove the pan from the heat and stir in vanilla. Cool to lukewarm, about 30-40 minutes, stirring occasionally.

Once the caramel frosting mixture is lukewarm, transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes. Adjust consistency with a little more milk or powdered sugar, if necessary. Pipe the frosting in a dollop on top of the cupcake.

Toppings:

To toast the coconut, spread the coconut onto a rimmed sheet pan. Toast in a 350°F oven, stirring frequently, until the coconut is an even brown color, about 10 minutes. Once cool, store in a small bowl. Dip the cupcake into the bowl of coconut.

Heat chocolate chips in microwave for about 30 seconds or until drizzling consistency.

Transfer the frosting to a pastry bag fitted with a decorative tip. Pipe stripes of chocolate onto the cupcakes.  

Now if that isn't enough chocolate for you, Friday night was Abby's birthday and she requested "something chocolatey". So I went through my recipes and found one that I haven't tried yet that looked pretty good. Chocolate candy pie. Woah, right? It is basically a chocolate brownie with crushed Oreos in it, topped with a chocolate mousse with more crushed Oreos, white chocolate and nuts. It is very rich, and definitely worth making!

Chocolate Candy Pie:

Cake:

1 box brownie mix

1/2 cup water

1/2 cup vegetable oil

2 eggs

1 cup chopped Oreo cookies (1 sleeve)

Filling:

6 Tbs. water

1 1/2 tsp. unflavored gelatin

1/2 cup sugar

1/4 cup unsweetened cocoa powder

1 cup heavy whipping cream

2 oz. white chocolate chopped

1/2 cup toasted pecans

4 chopped Oreo cookies

Garnish:

Melted dark chocolate piped into designs

Whipped cream

Cake:

Heat oven to 350°F. Lightly grease a 10" spring form pan. In a large bowl, combine brownie mix, water, oil, and eggs. Beat 50 strokes by hand. Stir in 1 cup cookies. Spread in the pan. Bake at 350°F for 40-50 minutes or until center is almost set. Cool for 1 hour.

Filling:

Put 2 tablespoons of water in a small bowl. Add gelatin and let stand 1 minute to soften. In a saucepan, add 4 tablespoons of water, sugar, and cocoa over medium heat. Cook 2-3 minutes or until sugar dissolves, stirring occasionally. Reduce heat to low and add gelatin mixture. Stir until gelatin is dissolved. Cool to room temperature.

Beat whipping cream until stiff peaks form. Add gelatin mixture and beat until blended. Fold in cookies, nuts, and white chocolate.

Spoon this mixture over brownie. Refrigerate for 3 hours. Remove sides of pan garnish with chocolate shapes and whipped cream. 

Doesn't this post make you want chocolate now? I am sorry! But I guess that is the price you pay for daring to read a blog with "dessert" in the title. :)