Monday Just Desserts
Is there any better way to start the week off than with Just Desserts? Check out the Cocoa Krispies Treats, the Espresso Cupcakes, and the rest of today's yumminess. Enjoy!
CANNOLI QUESADILLA WITH STRAWBERRY SAUCE
This was in an old Weight Watchers email (we're talking more than 10 years ago). The plan has changed several times since then.
This recipe begins, “Whip up this Italian-inspired specialty in honor of Mother’s Day. Topped with a simple strawberry sauce or just sliced strawberries, it’s a sweet treat every mom will love.”
POINTS® Value: 3 (value from when this recipe was emailed); Servings: 4; Preparation Time: 10 min; Cooking Time: 1 min; Level of Difficulty: Easy
Ingredients
8 oz fat-free ricotta cheese
3 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or similar product, or to taste
1/4 tsp almond extract
1/4 cup mini chocolate chips
4 medium whole wheat tortilla
5 oz sweetened frozen whole strawberries, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer
Directions
Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth; gently fold in chocolate chips. Chill for at least 2 hours (and up to overnight); drain off any liquid.
To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style). Drizzle each serving with about 1-1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately. Yields 1 cannoli per serving.
Notes: Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.
Note: Okay, this is me talking. I personally would refrain from the Splenda, simply because I'm not a big fan of non-sugar (read not-quite-sure-it's-not-synthetic) sweeteners. But that's my preference. I would use sugar or no sweetener at all. It's your call here.
IMPOSSIBLY EASY COCONUT PIE
This is from Betty Crocker, and begins, "This impossibly easy coconut pie is legendary among the Bisquick™ community. It’s a one-bowl dessert that many Betty Crocker™ fans have been making for years. Creamy and custard-like, this crustless pie can be prepped in just 10 minutes, so the next time you’re craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™ mix, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?"
Prep Time: 10 minutes; Total Time: 2 hours; Servings: 8
To view this online, click here.
Ingredients
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Bisquick™ Original Pancake & Baking Mix
1/4 cup butter, melted
1-3/4 cups milk
1-1/2 teaspoons vanilla
4 eggs, slightly beaten
Instructions
Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
In medium bowl, stir all ingredients with fork or wire whisk until blended. Place pie plate onto cookie sheet. Pour filling into pie plate. Place filled pie plate on cookie sheet into preheated oven.
Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Cool 1 hour before serving. Cover and refrigerate any remaining pie.
COCOA KRISPIES TREATS
This is from Samantha Seneviratne at New York Times cooking enewsletter. For this yumminess, Samantha wrote, "Rice Krispies treats are a classic dessert for a reason. They’ve got everything: crunch, chew, buttery sweetness and just the right amount of salt. You’ll get extra credit for browning the butter first. What happens if you also stir some cocoa powder into the browned butter before mixing in the rest of the ingredients? The classic transforms into something shiny and new: deeply chocolatey, gooey and even a bit sophisticated. These treats are reminiscent in flavor to hot chocolate, thanks to the cocoa and marshmallows, but you can enjoy them any time of year. For some campfire vibes, stir in about 1/2 cup broken pieces of graham cracker with the crisp rice cereal."
Ready in: 50 minutes; Yield: 9 servings
To view this online, go to https://cooking.nytimes.com/recipes/756831951-cocoa-krispies-treats. While you're at it, if you haven't already subscribed to New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1/2 cup salted butter, plus more for greasing
1/2 cup unsweetened cocoa powder
2 teaspoons kosher salt (such as Diamond Crystal) or 1 teaspoon fine salt
1 (12-ounce) bag marshmallows
2 teaspoons vanilla extract
6 cups Rice Krispies, or other crisp rice cereal
Preparation
Butter a 9-inch square baking pan.
In a large pot, melt the 1/2 cup butter over medium heat. Cook, stirring often with a rubber spatula, until the milk solids on the bottom of the pan turn golden brown, about 3 minutes. Reduce the heat to low and stir in the cocoa powder and salt until incorporated.
Add the marshmallows and stir until they are about 80 percent melted. Some lumps are OK. Remove the pot from the heat, add the vanilla and cereal and stir the mixture until all the cereal is coated.
Transfer to the prepared pan. Use the spatula to gently spread the mixture out evenly but avoid packing it down. Let cool completely.
Remove from the pan and transfer to a cutting board. Cut into 9 even squares. Store in an airtight container at room temperature for up to 5 days.
PUMPKIN CHAI LATTE BARS
This is from allrecipes, and begins, "These pumpkin chai latte bars are pumpkin-pie-like bars that sit atop a buttery shortbread crust, and get an extra boost of flavor from Chai tea. These require a good amount of time in the fridge, so plan ahead."
Prep Time: 20 minutes; Cook Time: 1 hour 5 minutes; Chill Time: 4 hours; Total Time: 5 hours 25 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/pumpkin-chai-latte-bars-recipe-11801788.
Ingredients
1-1/2 cups half and half
3 chai tea bags (such as Twinings® Chai)
Crust
1/2 cup unsalted butter, softened
1/4 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
1 cup all-purpose flour
Filling
1 (15 ounce) can pumpkin puree (not pie filling)
1/2 cup firmly packed light brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
2 large eggs, at room temperature
Directions
Place half-and-half in a small saucepan over medium-low heat. Cook until mixture just begins to simmer, 5 to 7 minutes, stirring often. Remove pan from heat and add in chai tea bags. Allow mixture to steep, stirring occasionally, for about 15 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.
For crust, beat butter, white sugar, vanilla and salt together in a large bowl with an electric mixer until smooth and combined. Add in flour and beat on low speed until mixture comes together to form a soft dough. Press dough firmly and evenly into the bottom of the prepared pan.
Bake in the preheated oven and until crust looks just set, 10 to 12 minutes. Allow to cool 5 minutes.
Meanwhile, for filling, in the same bowl you used for crust (no need to wipe out the bowl), beat together pumpkin, brown sugar, white sugar, vanilla, cinnamon, cardamom, salt, ginger, nutmeg, cloves, and allspice with an electric mixer until smooth and combined.
Remove tea bags from half-and-half mixture. Squeeze bags to remove as much moisture from them as possible; then discard tea bags. With the mixer running on low speed, gradually pour half-and-half mixture into pumpkin mixture; beat until all is thoroughly incorporated. Add in eggs and beat on low speed until just incorporated. Once crust has cooled for 5 minutes, pour filling evenly over the top.
Bake in the preheated oven until bars are puffed and there is only a slight jiggle in the center of the filling, 50 to 55 minutes. Allow bars to cool completely to room temperature, then refrigerate until chilled, at least 4 hours to overnight.
Once bars have chilled, lift them out of the pan using the parchment overhang. Cut into 12 bars.
If desired, served topped with a lightly sweetened whipped cream and an extra sprinkle of cinnamon.
BAKED APPLE CIDER DOUGHNUTS
This is from Erin Jeanne McDowell in The New York Times cooking enewsletter. For this yumminess, Erin wrote, "This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a doughnut pan is recommended, but you can also bake these off in a muffin pan."
Total Time: About 35 minutes; Yield: 12 doughnuts or muffins
This was featured in "Bring the Apple Cider Doughnuts to You," and can be viewed online at https://cooking.nytimes.com/recipes/1019593-baked-apple-cider-doughnuts. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes (like this one, and so much more), great guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)
Ingredients
Nonstick cooking spray
1-3/4 cup all-purpose flour
1-1/4 teaspoon baking powder
3/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup apple cider
Preparation
Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract
Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.
Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.
ESPRESSO CUPCAKES
This is from Betty Crocker, and begins, "Love coffee? Here's the fudgy cupcake to make your tastebuds smile."
Prep Time: 40 minutes; Total Time: 1 hour 45 minutes; Servings: 24
To view this online, click here.
Ingredients
Cupcakes
1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
Water, vegetable oil and eggs called for on cake mix box
1 tablespoon instant espresso coffee powder
Filling
1 container (8 oz) mascarpone cheese
2 teaspoons milk
2 teaspoons instant espresso coffee powder
1 cup powdered sugar
Frosting and Garnish
1 teaspoon instant espresso coffee powder
1 tub (12 oz) Betty Crocker™ Whipped Milk Chocolate Frosting
Chocolate-covered espresso beans, if desired
Instructions
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make batter as directed on box; gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar with electric mixer on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.
CANNOLI QUESADILLA WITH STRAWBERRY SAUCE
This was in an old Weight Watchers email (we're talking more than 10 years ago). The plan has changed several times since then.
This recipe begins, “Whip up this Italian-inspired specialty in honor of Mother’s Day. Topped with a simple strawberry sauce or just sliced strawberries, it’s a sweet treat every mom will love.”
POINTS® Value: 3 (value from when this recipe was emailed); Servings: 4; Preparation Time: 10 min; Cooking Time: 1 min; Level of Difficulty: Easy
Ingredients
8 oz fat-free ricotta cheese
3 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or similar product, or to taste
1/4 tsp almond extract
1/4 cup mini chocolate chips
4 medium whole wheat tortilla
5 oz sweetened frozen whole strawberries, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer
Directions
Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth; gently fold in chocolate chips. Chill for at least 2 hours (and up to overnight); drain off any liquid.
To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style). Drizzle each serving with about 1-1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately. Yields 1 cannoli per serving.
Notes: Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.
Note: Okay, this is me talking. I personally would refrain from the Splenda, simply because I'm not a big fan of non-sugar (read not-quite-sure-it's-not-synthetic) sweeteners. But that's my preference. I would use sugar or no sweetener at all. It's your call here.
IMPOSSIBLY EASY COCONUT PIE
This is from Betty Crocker, and begins, "This impossibly easy coconut pie is legendary among the Bisquick™ community. It’s a one-bowl dessert that many Betty Crocker™ fans have been making for years. Creamy and custard-like, this crustless pie can be prepped in just 10 minutes, so the next time you’re craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™ mix, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?"
Prep Time: 10 minutes; Total Time: 2 hours; Servings: 8
To view this online, click here.
Ingredients
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Bisquick™ Original Pancake & Baking Mix
1/4 cup butter, melted
1-3/4 cups milk
1-1/2 teaspoons vanilla
4 eggs, slightly beaten
Instructions
Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
In medium bowl, stir all ingredients with fork or wire whisk until blended. Place pie plate onto cookie sheet. Pour filling into pie plate. Place filled pie plate on cookie sheet into preheated oven.
Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Cool 1 hour before serving. Cover and refrigerate any remaining pie.
COCOA KRISPIES TREATS
This is from Samantha Seneviratne at New York Times cooking enewsletter. For this yumminess, Samantha wrote, "Rice Krispies treats are a classic dessert for a reason. They’ve got everything: crunch, chew, buttery sweetness and just the right amount of salt. You’ll get extra credit for browning the butter first. What happens if you also stir some cocoa powder into the browned butter before mixing in the rest of the ingredients? The classic transforms into something shiny and new: deeply chocolatey, gooey and even a bit sophisticated. These treats are reminiscent in flavor to hot chocolate, thanks to the cocoa and marshmallows, but you can enjoy them any time of year. For some campfire vibes, stir in about 1/2 cup broken pieces of graham cracker with the crisp rice cereal."
Ready in: 50 minutes; Yield: 9 servings
To view this online, go to https://cooking.nytimes.com/recipes/756831951-cocoa-krispies-treats. While you're at it, if you haven't already subscribed to New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1/2 cup salted butter, plus more for greasing
1/2 cup unsweetened cocoa powder
2 teaspoons kosher salt (such as Diamond Crystal) or 1 teaspoon fine salt
1 (12-ounce) bag marshmallows
2 teaspoons vanilla extract
6 cups Rice Krispies, or other crisp rice cereal
Preparation
Butter a 9-inch square baking pan.
In a large pot, melt the 1/2 cup butter over medium heat. Cook, stirring often with a rubber spatula, until the milk solids on the bottom of the pan turn golden brown, about 3 minutes. Reduce the heat to low and stir in the cocoa powder and salt until incorporated.
Add the marshmallows and stir until they are about 80 percent melted. Some lumps are OK. Remove the pot from the heat, add the vanilla and cereal and stir the mixture until all the cereal is coated.
Transfer to the prepared pan. Use the spatula to gently spread the mixture out evenly but avoid packing it down. Let cool completely.
Remove from the pan and transfer to a cutting board. Cut into 9 even squares. Store in an airtight container at room temperature for up to 5 days.
PUMPKIN CHAI LATTE BARS
This is from allrecipes, and begins, "These pumpkin chai latte bars are pumpkin-pie-like bars that sit atop a buttery shortbread crust, and get an extra boost of flavor from Chai tea. These require a good amount of time in the fridge, so plan ahead."
Prep Time: 20 minutes; Cook Time: 1 hour 5 minutes; Chill Time: 4 hours; Total Time: 5 hours 25 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/pumpkin-chai-latte-bars-recipe-11801788.
Ingredients
1-1/2 cups half and half
3 chai tea bags (such as Twinings® Chai)
Crust
1/2 cup unsalted butter, softened
1/4 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
1 cup all-purpose flour
Filling
1 (15 ounce) can pumpkin puree (not pie filling)
1/2 cup firmly packed light brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
2 large eggs, at room temperature
Directions
Place half-and-half in a small saucepan over medium-low heat. Cook until mixture just begins to simmer, 5 to 7 minutes, stirring often. Remove pan from heat and add in chai tea bags. Allow mixture to steep, stirring occasionally, for about 15 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.
For crust, beat butter, white sugar, vanilla and salt together in a large bowl with an electric mixer until smooth and combined. Add in flour and beat on low speed until mixture comes together to form a soft dough. Press dough firmly and evenly into the bottom of the prepared pan.
Bake in the preheated oven and until crust looks just set, 10 to 12 minutes. Allow to cool 5 minutes.
Meanwhile, for filling, in the same bowl you used for crust (no need to wipe out the bowl), beat together pumpkin, brown sugar, white sugar, vanilla, cinnamon, cardamom, salt, ginger, nutmeg, cloves, and allspice with an electric mixer until smooth and combined.
Remove tea bags from half-and-half mixture. Squeeze bags to remove as much moisture from them as possible; then discard tea bags. With the mixer running on low speed, gradually pour half-and-half mixture into pumpkin mixture; beat until all is thoroughly incorporated. Add in eggs and beat on low speed until just incorporated. Once crust has cooled for 5 minutes, pour filling evenly over the top.
Bake in the preheated oven until bars are puffed and there is only a slight jiggle in the center of the filling, 50 to 55 minutes. Allow bars to cool completely to room temperature, then refrigerate until chilled, at least 4 hours to overnight.
Once bars have chilled, lift them out of the pan using the parchment overhang. Cut into 12 bars.
If desired, served topped with a lightly sweetened whipped cream and an extra sprinkle of cinnamon.
BAKED APPLE CIDER DOUGHNUTS
This is from Erin Jeanne McDowell in The New York Times cooking enewsletter. For this yumminess, Erin wrote, "This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a doughnut pan is recommended, but you can also bake these off in a muffin pan."
Total Time: About 35 minutes; Yield: 12 doughnuts or muffins
This was featured in "Bring the Apple Cider Doughnuts to You," and can be viewed online at https://cooking.nytimes.com/recipes/1019593-baked-apple-cider-doughnuts. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes (like this one, and so much more), great guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)
Ingredients
Nonstick cooking spray
1-3/4 cup all-purpose flour
1-1/4 teaspoon baking powder
3/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup apple cider
Preparation
Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract
Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.
Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.
ESPRESSO CUPCAKES
This is from Betty Crocker, and begins, "Love coffee? Here's the fudgy cupcake to make your tastebuds smile."
Prep Time: 40 minutes; Total Time: 1 hour 45 minutes; Servings: 24
To view this online, click here.
Ingredients
Cupcakes
1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
Water, vegetable oil and eggs called for on cake mix box
1 tablespoon instant espresso coffee powder
Filling
1 container (8 oz) mascarpone cheese
2 teaspoons milk
2 teaspoons instant espresso coffee powder
1 cup powdered sugar
Frosting and Garnish
1 teaspoon instant espresso coffee powder
1 tub (12 oz) Betty Crocker™ Whipped Milk Chocolate Frosting
Chocolate-covered espresso beans, if desired
Instructions
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make batter as directed on box; gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar with electric mixer on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.
Comments
Post a Comment