Chocolate
Is there anything better than chocolate? Maybe, maybe not. Either way, chocolate is one of those iconic tastes that many of us love. Check out these six chocolate desserts, including Espresso Brownies and Hot Chocolate Mug Cake. Enjoy!
CHOCOLTE BEAN CUPCAKES
This is from the July/August 2005 issue of Vegetarian Times (page 41). Makes 12 servings.
To view this online, click here.
Ingredients
Cupcakes
1/3 cup soy margarine, melted
1-1/4 cups granulated sugar
2 large eggs or 1/2 cup egg substitute
2 tsp. vanilla extract
2 Tbs. grated orange zest, optional
1 15.5-oz. can black beans, drained, rinsed and pureed
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
2 tsp. baking powder
Frosting
1/2 cup soy margarine
2 cups confectioners' sugar
4 Tbs. frozen orange juice concentrate, thawed
12 chocolate kisses
Preparation
Preheat oven to 375F. Line 12 cupcake tins with paper liners.
To make Cupcakes: Using electric mixer on high, beat margarine, sugar and eggs for 3 minutes, or until thick and creamy.
Fold vanilla extract and orange zest, if using, into puréed beans. In small bowl, whisk together cocoa powder, flour and baking powder.
Fold egg mixture into beans, then fold flour mixture into beans by thirds. Fill cupcake tins two-thirds full. Bake 20 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove, and cool on rack.
Meanwhile, to make Frosting: Using electric mixer, beat margarine until smooth. Beat in confectioners’ sugar then juice concentrate until smooth. If too stiff, add 1 tsp. water at a time. Tint with food coloring, if desired. Top each cupcake with 2 tsp. frosting and a candy kiss.
NOT SO GUILTY BROWNIES
Recipe Yield: Servings: 24
View this online at https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies.
Ingredients
Brownie Ingredients:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs
Frosting Ingredients:
3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor
Directions
Heat oven to 350F.
Grease bottom only of 8-inch square pan.
Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
Cool for 15 minutes.
Meanwhile, combine all frosting ingredients in a small bowl & mix well.
Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency).
Cool completely.
Nutritional Information Per Serving: Calories: 80; Fat: 3 g; Sodium: 50 mg; Cholesterol: 18 mg; Carbohydrates: 13 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat
3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "This simple 3-ingredient dump cake results in an addictive chocolate-cherry combo that is best served warm and with a scoop of vanilla ice cream. If you weren’t a chocolate-cherry fan before, you will be after tasting this cake."
Prep Time: 10 minutes; Total Time: 1 hour 5 minutes; Servings: 12
To view this online, click here.
Ingredients
2 cans (21 oz each) cherry pie filling
1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
Whipped topping or vanilla ice cream, if desired
Directions
Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
Spread pie filling in baking dish.
Top with dry cake mix; gently shake pan to distribute evenly.
Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.
Expert Tips
Canned cherry pie filling may contain an occasional pit. It’s helpful to take a closer look when spreading in pan, before topping with cake mix.
Dump cakes are sometimes difficult to determine doneness. It’s normal to see some wet spots, some dry cake mix and a crisp-like texture on top. Be sure fruit mixture is bubbly around edges of pan.
5-MINUTE FUDGE BROWNIES
This is from Vicky at Food Talk Daily. Vicky wrote, "These are my absolute favorite brownies! The title is a tad misleading, but I'll explain.
"It simply means that it only takes 5 minutes to mix this batter up from scratch and get it in the oven! How simple is that? It’s just as quick and easy as a box mix and I can guarantee you it’s a whole lot tastier and healthier! Now you know I’m no health nut, but have you ever glanced at the ingredients on a box of brownies from the store? Its crazy!!!
"This recipe only has 9. BIG difference! I do not buy snacks for my kids, instead I homemake them. It’s so much healthier, but also so much cheaper. Being a family of 8, and I stay at home, we are on a strict food budget. My kids get to enjoy fresh homemade snacks throughout the week. You may be thinking I only have the time because I do stay at home. I can assure you I’m rather busy, young twins are a full time job alone!!
"Once you taste these you won't worry about being out of the boxed version every again!"
Prep Time: 5 minutes; Cook Time: 28 minutes; Total Time: 33 minutes; Yield: 12 servings
To view this online, go to https://www.foodtalkdaily.com/44313847/5-minute-fudge-brownies.
Ingredients
3/4 cup sugar
1/2 cup all-purpose flour (I used white whole-wheat flour)
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1 stick (1/2 cup) melted butter
2 eggs
1 teaspoon vanilla extract
3/4 cup chocolate chips
nuts, optional
Instructions
Preheat the oven to 350 degrees F.
Generously grease a 8X8 or 9X9 square baking dish.
In a large mixing bowl whisk together the sugar, flour, cocoa powder, salt, and baking powder. Make a well (hole) in the center and drop in the butter, eggs, and vanilla extract.
Mix together thoroughly and then fold in the chocolate chips.
Add the brownie batter to the baking dish and flatten out the top into one even layer.
Bake for about 28-30 minutes.
Tips
To cut brownies, even while hot, use a plastic knife!
HOT CHOCOLATE MUG CAKE
This is from Leah Maroney on The Spruce Eats. Leah wrote, " A cup of hot chocolate on a cold winter day is the perfect treat, and our recipe takes this beloved beverage one step further, transforming it into a decadent cake in less than five minutes. If you need a bite of cake and don't have the time to bake a big one, this single-person mug cake is prepped and cooked without making a whole lot of mess in your kitchen.
"You can easily double the recipe to make it a dessert for two, plus once you get the base technique down, get adventurous and try new flavors or add-ins. Grab a spoon because this is going to be ready in no time."
To view this online, go to https://www.thespruceeats.com/hot-chocolate-mug-cake-4177438.
Ingredients
1/3 cup all-purpose flour
2 tablespoons hot cocoa mix
1 tablespoon cocoa powder
1 tablespoon sugar
1/8 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon semi-sweet chocolate chips
2 tablespoons butter (melted)
1/4 cup milk
1/4 cup mini marshmallows
Directions
Gather your ingredients.
In a different mug, whisk together the butter and milk.
Add the dry ingredients to the wet ingredients and mix until they are completely combined and there are no lumps. Scrape the edges to make sure you get all of the batter well mixed.
Place the mug in the microwave and cook for 1 minute and 30 seconds, or until the top is no longer runny and is just slightly sticky. If it's not done after the initial cooking time, cook in 30-second increments until done. Not all microwaves have the same power and cooking times might vary.
Remove from the microwave and top with mini marshmallows.
Serve while warm and enjoy!
Different Flavors and Toppings
Here are other combinations and toppings to try:
Mexican Hot Chocolate: Add 1 teaspoon of ground cinnamon to the dry ingredients before you mix the batter together.
Peppermint Hot Chocolate: Add 1/8 teaspoon of peppermint extract to the milk and butter before you mix all of the ingredients together. Top the cooked cake with crushed peppermint sticks and marshmallows.
Bailey's: Add a teaspoon of caramel syrup to the cake before cooking. Once done, top it with 1 tablespoon Bailey's and the ice cream of your choice.
Affogato: Pour onto the cake a shot of strong espresso and top with sweetened condensed milk until the cake is soaked in this sugary mix.
Peanut Butter: Mix 2 servings of powdered peanut butter with milk until creamy and top the cake with it. Crush some salted pretzels on top for crunch.
Other toppings: Top your mug cake with whipped cream, chocolate fudge, marshmallow fluff, sliced strawberries, crushed cookies, caramel sauce, dulce de leche, fruit compote.
ESPRESSO BROWNIES
This comes from Giada De Laurentiis of The Food Network’s Everyday Italian.
Total: 1 hr 17 min; Active: 12 min; Yield: 36 bite-size brownies; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe.
Ingredients
Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1-1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
Directions
Preheat oven to 350 degrees F.
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
CHOCOLTE BEAN CUPCAKES
This is from the July/August 2005 issue of Vegetarian Times (page 41). Makes 12 servings.
To view this online, click here.
Ingredients
Cupcakes
1/3 cup soy margarine, melted
1-1/4 cups granulated sugar
2 large eggs or 1/2 cup egg substitute
2 tsp. vanilla extract
2 Tbs. grated orange zest, optional
1 15.5-oz. can black beans, drained, rinsed and pureed
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
2 tsp. baking powder
Frosting
1/2 cup soy margarine
2 cups confectioners' sugar
4 Tbs. frozen orange juice concentrate, thawed
12 chocolate kisses
Preparation
Preheat oven to 375F. Line 12 cupcake tins with paper liners.
To make Cupcakes: Using electric mixer on high, beat margarine, sugar and eggs for 3 minutes, or until thick and creamy.
Fold vanilla extract and orange zest, if using, into puréed beans. In small bowl, whisk together cocoa powder, flour and baking powder.
Fold egg mixture into beans, then fold flour mixture into beans by thirds. Fill cupcake tins two-thirds full. Bake 20 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove, and cool on rack.
Meanwhile, to make Frosting: Using electric mixer, beat margarine until smooth. Beat in confectioners’ sugar then juice concentrate until smooth. If too stiff, add 1 tsp. water at a time. Tint with food coloring, if desired. Top each cupcake with 2 tsp. frosting and a candy kiss.
NOT SO GUILTY BROWNIES
Recipe Yield: Servings: 24
View this online at https://diabeticgourmet.com/diabetic-recipe/not-so-guilty-brownies.
Ingredients
Brownie Ingredients:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1/4 cup oil
2 tsp chocolate extract or flavor
2 eggs
Frosting Ingredients:
3/4 cup powdered sugar
1 T unsweetened cocoa
1 T skim or 2% milk
1/2 tsp chocolate extract or flavor
1/8 tsp butter flavor
Directions
Heat oven to 350F.
Grease bottom only of 8-inch square pan.
Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
Bake at 350 F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center.
Cool for 15 minutes.
Meanwhile, combine all frosting ingredients in a small bowl & mix well.
Spread over top of slightly cooled brownies or cut brownies into squares and drizzle with frosting (as shown, adjust milk to get the right consistency).
Cool completely.
Nutritional Information Per Serving: Calories: 80; Fat: 3 g; Sodium: 50 mg; Cholesterol: 18 mg; Carbohydrates: 13 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat
3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "This simple 3-ingredient dump cake results in an addictive chocolate-cherry combo that is best served warm and with a scoop of vanilla ice cream. If you weren’t a chocolate-cherry fan before, you will be after tasting this cake."
Prep Time: 10 minutes; Total Time: 1 hour 5 minutes; Servings: 12
To view this online, click here.
Ingredients
2 cans (21 oz each) cherry pie filling
1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
Whipped topping or vanilla ice cream, if desired
Directions
Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
Spread pie filling in baking dish.
Top with dry cake mix; gently shake pan to distribute evenly.
Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.
Expert Tips
Canned cherry pie filling may contain an occasional pit. It’s helpful to take a closer look when spreading in pan, before topping with cake mix.
Dump cakes are sometimes difficult to determine doneness. It’s normal to see some wet spots, some dry cake mix and a crisp-like texture on top. Be sure fruit mixture is bubbly around edges of pan.
5-MINUTE FUDGE BROWNIES
This is from Vicky at Food Talk Daily. Vicky wrote, "These are my absolute favorite brownies! The title is a tad misleading, but I'll explain.
"It simply means that it only takes 5 minutes to mix this batter up from scratch and get it in the oven! How simple is that? It’s just as quick and easy as a box mix and I can guarantee you it’s a whole lot tastier and healthier! Now you know I’m no health nut, but have you ever glanced at the ingredients on a box of brownies from the store? Its crazy!!!
"This recipe only has 9. BIG difference! I do not buy snacks for my kids, instead I homemake them. It’s so much healthier, but also so much cheaper. Being a family of 8, and I stay at home, we are on a strict food budget. My kids get to enjoy fresh homemade snacks throughout the week. You may be thinking I only have the time because I do stay at home. I can assure you I’m rather busy, young twins are a full time job alone!!
"Once you taste these you won't worry about being out of the boxed version every again!"
Prep Time: 5 minutes; Cook Time: 28 minutes; Total Time: 33 minutes; Yield: 12 servings
To view this online, go to https://www.foodtalkdaily.com/44313847/5-minute-fudge-brownies.
Ingredients
3/4 cup sugar
1/2 cup all-purpose flour (I used white whole-wheat flour)
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1 stick (1/2 cup) melted butter
2 eggs
1 teaspoon vanilla extract
3/4 cup chocolate chips
nuts, optional
Instructions
Preheat the oven to 350 degrees F.
Generously grease a 8X8 or 9X9 square baking dish.
In a large mixing bowl whisk together the sugar, flour, cocoa powder, salt, and baking powder. Make a well (hole) in the center and drop in the butter, eggs, and vanilla extract.
Mix together thoroughly and then fold in the chocolate chips.
Add the brownie batter to the baking dish and flatten out the top into one even layer.
Bake for about 28-30 minutes.
Tips
To cut brownies, even while hot, use a plastic knife!
HOT CHOCOLATE MUG CAKE
This is from Leah Maroney on The Spruce Eats. Leah wrote, " A cup of hot chocolate on a cold winter day is the perfect treat, and our recipe takes this beloved beverage one step further, transforming it into a decadent cake in less than five minutes. If you need a bite of cake and don't have the time to bake a big one, this single-person mug cake is prepped and cooked without making a whole lot of mess in your kitchen.
"You can easily double the recipe to make it a dessert for two, plus once you get the base technique down, get adventurous and try new flavors or add-ins. Grab a spoon because this is going to be ready in no time."
To view this online, go to https://www.thespruceeats.com/hot-chocolate-mug-cake-4177438.
Ingredients
1/3 cup all-purpose flour
2 tablespoons hot cocoa mix
1 tablespoon cocoa powder
1 tablespoon sugar
1/8 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon semi-sweet chocolate chips
2 tablespoons butter (melted)
1/4 cup milk
1/4 cup mini marshmallows
Directions
Gather your ingredients.
In a different mug, whisk together the butter and milk.
Add the dry ingredients to the wet ingredients and mix until they are completely combined and there are no lumps. Scrape the edges to make sure you get all of the batter well mixed.
Place the mug in the microwave and cook for 1 minute and 30 seconds, or until the top is no longer runny and is just slightly sticky. If it's not done after the initial cooking time, cook in 30-second increments until done. Not all microwaves have the same power and cooking times might vary.
Remove from the microwave and top with mini marshmallows.
Serve while warm and enjoy!
Different Flavors and Toppings
Here are other combinations and toppings to try:
Mexican Hot Chocolate: Add 1 teaspoon of ground cinnamon to the dry ingredients before you mix the batter together.
Peppermint Hot Chocolate: Add 1/8 teaspoon of peppermint extract to the milk and butter before you mix all of the ingredients together. Top the cooked cake with crushed peppermint sticks and marshmallows.
Bailey's: Add a teaspoon of caramel syrup to the cake before cooking. Once done, top it with 1 tablespoon Bailey's and the ice cream of your choice.
Affogato: Pour onto the cake a shot of strong espresso and top with sweetened condensed milk until the cake is soaked in this sugary mix.
Peanut Butter: Mix 2 servings of powdered peanut butter with milk until creamy and top the cake with it. Crush some salted pretzels on top for crunch.
Other toppings: Top your mug cake with whipped cream, chocolate fudge, marshmallow fluff, sliced strawberries, crushed cookies, caramel sauce, dulce de leche, fruit compote.
ESPRESSO BROWNIES
This comes from Giada De Laurentiis of The Food Network’s Everyday Italian.
Total: 1 hr 17 min; Active: 12 min; Yield: 36 bite-size brownies; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe.
Ingredients
Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1-1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
Directions
Preheat oven to 350 degrees F.
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
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