Ingredients (Makes 20)

5 eggs
125g caster sugar
75g flour
40g cocoa powder (I used Valrhona)
50g dark cooking chocolate (I used Lindt dark chocolate, 50%)
65g butter

Ganache topping
250ml fresh cream / whipped cream / heavy cream (I used double whipping cream)
250g dark cooking chocolate (I used 150g of Lindt chocolate, 50% and 100g of valrhona chocolate, 64%)
30g unsalted butter

Method
Preheat oven 180C.. prepare paper cups
Melt dark cooking chocolate and butter.
Beat eggs and sugar until fluffy, add sifted flour and cocoa powder, stir well
Add melted butter and chocolate, stir well, scoop batter into paper cup.
Bake at 180C for approximately 15 minutes or until cooked
Cool cupcakes before piping Ganache.

Ganache
Heat whipping cream using double boiling method until u see steam.. Add chocolate that has been cut
into small bits, stir until chocolate is completely melted, turn off the heat, add unsalted butter, stir, let
cool, put in the chiller. Once chilled... whip until fluffy and its ready to use!
 Vanilla Cupcakes with Vanilla Frosting
12 tbsp butter, room temperature
1 2/3 cups sugar
2 large eggs
2 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
1 tbsp vanilla extract

Preheat oven to 350F.

Place 20 muffin wrappers (if using the stiff kind pictured above) on a baking sheet, or line 20
muffin cups with paper liners.
In a large mixing bowl, cream together butter and sugar. When light and fluffy, beat in the eggs
one at a time.
In a medium mixing bowl, whisk together flour, baking powder and salt. In a measuring cup,
combine the buttermilk and vanilla extract.
With the mixer on low speed (or by hand), stir one third of the flour mixture into the butter
mixture. Blend in half of the buttermilk, followed by another third of the flour mixture. Stir in
remaining buttermilk/vanilla and the rest of the flour, mixing only until no streaks of flour
remain. Divide evenly into prepared muffin cups, filling each about 2/3 full.
Bake for 22-24 minutes, until a tester inserted into the center comes out clean and the top springs
back when lightly pressed. Cool in pan for 2-3 minutes, then transfer to a wire rack to cool
completely before frosting.

Makes 20 cupcakes.

Real Vanilla Bean Buttercream

1 lb (2 cups) unsalted butter, soft and cut into one inch pieces
3/4 cup plus 1/4 cup sugar
1/4 cup water
5 large egg whites
1/4 tsp cream of tartar
1/2 vanilla bean

In the bowl of a stand mixer, place egg whites, with cream of tartar and 1/4 cup sugar nearby.
Heat 3/4 cup sugar and 1/4 cup water in a small saucepan. Heat over medium high heat until
sugar is dissolved. When sugar reaches 230F on a candy thermometer, turn mixer on medium
high. When egg whites are frothy, add cream of tartar. Gradually add the 1/4 cup sugar. When
egg whites begin to form soft peaks, turn the mixer down to medium low and begin to drizzle in
the boiling sugar mixture (which should be at approximately 245-250F, firm ball stage). When
all of the hot sugar is added, turn the mixer up to medium high and beat until the bowl is no
longer warm to the touch. Add the butter one lump at a time and continue beating until mixture is
smooth and fluffy, approximately 12-20 minutes. It will look rather like ricotta cheese for a
while – just keep beating!
Once it is smooth, scrape vanilla bean and mix in the vanilla specks (or use 1-2 tsp vanilla
extract).
Keep at room temperature – do not refrigerate before it has been spread on a cake or cupcakes.
CHOCOLATE CHEESECAKE PHILADELPHIA

Ingredients

 24 OREO Cookies, crushed

 1/4 cup butter or margarine, melted
 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
 1 cup sugar
 2 tablespoons flour
 1 teaspoon vanilla
 1 (8 ounce) package BAKER'S Semi-Sweet Chocolate, melted
 4 eggs
 1/2 cup blueberries

Directions

1. Heat oven to 325 degrees F.

2. Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.
3. Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix
well.
4. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
5. Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift
cheesecake from pan. Top with berries.
Chocolate cake rich Philadelphia recipe

Ingredients

 1 (18.25 ounce) package devil's food cake mix

 1 (5.9 ounce) package instant chocolate pudding mix
 1 cup sour cream
 1 cup vegetable oil
 4 eggs
 1/2 cup warm water
 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs
and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt
pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick
inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before
inverting onto a plate If desired, dust the cake with powdered sugar.