Lick the BowlGood Classic Home-Style Desserts with a Twist

Chocolate Gingerbread

Oreo Cheesecake Cupcakes

Pecan Pie Mini Cupcakes

 

 

 

 

Chocolate Gingerbread

 

Gingerbread has never been my favorite holiday treat, but adding chocolate to the batter has changed the way I think about gingerbread. The combination of cocoa and warm spices is really quite nice.

 

You need:

1/4 cup unsweetened cocoa powder

3/4 cup all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsalted butter, melted

1/2 cup brown sugar, packed

1/4 cup un-sulfured molasses

1 large egg

1/4 cup sour cream

1/2 teaspoon vanilla extract

1/2 cup semisweet chocolate chips

 

Preparation:

• Preheat oven to 350°F.

• Butter an 8-inch square baking dish and set aside.

• In a medium bowl, whisk together cocoa, flour, cinnamon, ginger, allspice, nutmeg baking soda, and salt. Set aside.

• In a large bowl, whisk together butter, brown sugar, molasses, egg, sour cream, and vanilla until smooth.

• Add flour mixture and stir just until moistened, being careful not to overmix. Stir in chocolate chips.

• Scrape batter into prepared pan and smooth top.

• Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.

• Transfer pan to a wire rack and let cool completely. Serve directly from dish.

 

 

Oreo Cheesecake Cupcakes

 

You need:

cheesecake filling:

8 ounces cream cheese, room temperature

1 cup powdered sugar

1/2 teaspoon vanilla extract

 

chocolate cupcakes:

24 Oreos

1 1/2 cups all-purpose flour

1 1/4 cups granulated sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/3 cup canola oil

1 cup prepared coffee, room temperature

1 teaspoon vanilla extract

2 large eggs, lightly beaten

 

oreo buttercream:

1/2 cup unsalted butter, room temperature

1/2 cup shortening, room temperature

1 teaspoon vanilla extract

2 tablespoons milk

3-4 cups powdered sugar

14 Oreos, finely crushed in food processor

 

garnish:

24 Oreos

 

Preparation:

 

for the filling:

• Combine the cream cheese, vanilla, and powdered sugar in a medium bowl and mix well until blended and smooth.

• Transfer the mixture onto a piece of plastic wrap and shape into a log about 11/2 inches in diameter.

• Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until slightly firm, at least 2 to 3 hours.

• Once cream cheese log is sufficiently chilled, unwrap it and slice log into 24 equal pieces. If it’s still too soft, you can scoop it instead. You need about 1 to 2 teaspoons of cream cheese mixture per cupcake. Keep it chilled until you’re ready for it.

 

for the cupcakes:

• Preheat oven to 350°F. Line cupcake tins with 24 paper liners. Place an Oreo in the bottom of each liner and set aside.

• In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Using a wire whisk, blend the dry ingredients thoroughly.

• Add the oil, cooled coffee, vanilla, and eggs to the dry ingredients. Whisk until well incorporated and no lumps remain.

• Place one tablespoon of cupcake batter over the Oreos. Place cream cheese on top of that, then evenly divide the rest of the batter over the cream cheese between the 24 muffin tins.

• Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted into the cake (not the cream cheese center) comes out clean. Allow to cool for 10 minutes, then place them on a rack to cool completely.

 

for the buttercream:

• In a large bowl, cream the butter, shortening, vanilla, and milk together until light and fluffy.

• Slowly add the powdered sugar, one cup at a time until desired sweetness is achieved, anywhere between 3 and 4 cups.

• Mix in crushed Oreos until well combined.

• If your frosting is too thick, add an additional tablespoon of milk to thin. If it’s too thin, add more sugar until it’s the texture you want.

• Pipe or mound frosting over cooled cupcakes. Top with more Oreos for garnish.

• Enjoy at room temperature.

 

Makes 24 cupcakes.

 

Baker’s note:

The cream cheese mixture needs to be made ahead of time and chilled prior to making these cupcakes. This step can be made up to 3 days in advance.

 

 

Pecan Pie Mini Cupcakes

 

Buttery, nutty, and gooey pecan pie flavor all in one bite!

 

You need:

1/2 cup all-purpose flour

1 cup brown sugar, packed

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2/3 cup unsalted butter, melted

2 large eggs

1 cup finely chopped pecans

 

Preparation:

• Preheat oven to 350°F.

• In a medium bowl, combine flour, sugar, salt, vanilla, melted butter, and eggs. Whisk to combine then stir in the chopped pecans. Mix well.

• Generously spray a miniature muffin tin with nonstick baking spray with flour. Fill each indention three-fourths of the way full.

• Bake in preheated oven for approximately 17 to 19 minutes.

• Cool for 2 minutes in the pan, then invert them onto a rack to cool completely.

• Store at room temperature.

 

Makes 24-30 mini cupcakes.

 

Baker’s note:

You need to un-mold these from the pan pretty quickly after baking them, or they’ll stick to the pan. Use a butter knife to gently loosen them if you have a few stubborn ones.