Yum

Friday, September 4, 2015

Hot Chocolate Mousse Cupcakes

Gorgeously tender chocolate cupcakes are filled with a silky hot chocolate mousse. Bringing these decadent cupcakes up to a whole new level.



Happy September!! I am finally ready for this summer to be over. The kids head back to school in 4 days and I couldn't be happier. This past week, they've been bickering worse than an old married couple! I've been trying to keep them occupied, but it's been so hot and humid out, we really hate being outside.

As I was browsing through some of my USB sticks the other day, I stumbled across these cupcakes I made a few years back. Having never posted them on my blog, I decided this would be the perfect opportunity. I must confess though, that this summer I've been less than inspired when in the kitchen. So finding these photos was a blessing in disguise, because I didn't have a new recipe to share with you guys!!

I remember these cupcakes completely. It was one of those OMG these are so good, I can't wait to post them to the blog, recipes. However my old laptop suddenly got infected with malware from a faulty Pinterest pin (so be careful!), that I lost everything on it. Thankfully I had saved these to my USB, while backing up my blog. In the frustration and stress of being a blogger without a computer, I forgot about these until I unearthed my USB the other night. I am SO happy to share these cupcakes with you because they are utterly fantastic and heavenly!




Hot Chocolate Mousse Cupcakes

1 1/2 C flour
3/4 C good quality cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 eggs, room temperature
1 1/2 C sugar
1/2 C vegetable oil
1 tsp vanilla
1 1/4 C boiling water

Filling
1 C heavy cream (35% fat)
1 Tbs powdered sugar
1/3 C hot cocoa powder
1 Tbs cocoa powder

Buttercream
1/2 lb of butter (two sticks), room temperature
1/4 C cocoa powder
4-6 C powdered sugar
2-3 Tbs heavy cream

Preheat oven to 350 degrees F. Line a 12 well muffin tin with cupcake liners.

In a mixing bowl sift together the flour, 3/4 C cocoa powder, baking powder, baking soda and salt. Set aside.

In a larger mixing bowl, cream the sugar and eggs until light and fluffy. Add in the vanilla and vegetable oil and mix well. Beat in the flour mixture, until well combined. Using a wooden spoon, stir in the hot water. Pour batter evenly into each paper lined well; filling to 2/3 full.

Bake cupcakes for 20-24 minutes; until a toothpick inserted in the center comes out clean and cake springs back when lightly pressed. Let cool 5 minutes, before removing from cupcake tin to a wire rack. Cool to room temperature.

While cupcakes cool, beat heavy cream, 1 Tbs powdered sugar, hot cocoa powder and cocoa powder, until cream comes to stiff peaks. Cover and place in refrigerator to cool.

In a mixer bowl using the whisk attachment beat the butter until light and fluffy; about 2 minutes. Beat in cocoa powder until smooth. With the mixer set to low, beat in powdered sugar, 1 C at a time, making sure it is well incorporated before adding more. Start with 4 cups of powdered sugar, adding more if mixture is too loose (it should have the consistency of stiff cookie dough). Add in 2 Tbs of heavy cream and beat until very light and fluffy, adding more cream if needed. Set aside.

Once cupcakes are cool, take an apple corer (not an apple wedger!), or a melon baller and remove a circle of cake from the center of each cupcake. This hole should almost reach the bottom of the cupcake.

Place mousse filling into a large zip top bag, or pipping bag. Snip the end and fill the cavity of each cucpcake with mousse filling.

Fit a second pipping bag with a #2A tip, or larger, and fill with buttercream. Pipe buttercream onto each cupcakes, creating a swirl as you do so. 
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Tuesday, September 1, 2015

Chocolate-Covered Peanut Butter & Banana Tarts

A delicious chocolate peanut crust is filled with peanut butter filling, topped with a banana and covered in chocolate. The perfect dessert, in one little bite!


Copy Cat Pampered Chef Chocolate-Covered Peanut Butter & Banana Tarts


This is one of the many recipes I fell in love with, when I was a Pampered Chef consultant. I first made these for a pot luck/team meeting and I've been making them again, every so often, when the kids want a sweet little treat. So simple to make and perfect for summer, since you don't have to turn on the oven! 

The kids love the combination of peanut butter and banana. Add some chocolate and it's heaven in their books. I love that these are pretty enough to serve at any summer BBQ, or any special occasion really. Cute mini muffin liners really take these little gems to the next level. So if you're looking for a simple, delicious dessert that chocolate and peanut butter lovers will fight over, this is the one!


Copy Cat Pampered Chef Chocolate-Covered Peanut Butter & Banana Tarts


Chocolate-Covered Peanut Butter & Banana Tarts
adapted from The Pampered Chef

1 C dry roasted peanuts, divided
1/2 C honey roasted peanuts
1 C semi sweet chocolate chips, divided
1/2 C creamy peanut butter
1/4 C powdered sugar, plus 1 Tbs for shaping tarts
1 ripe banana (medium to large)
2 tsp coconut oil

Place mini cupcake liners into well of a 24 count mini cupcake pan. Set aside.

Coarsely chop the dry roasted and honey roasted peanuts in a food processor. Set 1/4 C of peanuts aside. 

In a microwave safe bowl, melt 1/2 C chocolate chips, using 30 second intervals. Stir until smooth. Pour melted chocolate into the food processor with peanuts and process until thoroughly combined.

Using a small cookie scoop, scoop chocolate peanut mixture into each paper lined well of your mini muffin tin. Using a mini tart shaper dipped in 1 Tbs powdered sugar, make an indentation in each portion of chocolate peanuts. 

In a small mixing bowl, beat together the peanut butter and 1/4 C powdered sugar, until smooth and creamy. Scoop mixture into a zip top bag, snip one corner and fill each chocolate peanut shell with equal amounts of peanut butter filling. 

Evenly slice your banana into 24 round slices. Place one slice of banana over peanut butter filling of each tart.

In the same microwave safe bowl, melt the remaining 1/2 C chocolate chips, with the coconut oil, using 20 second intervals. Stir until smooth and spoon melted chocolate over each banana slice. Sprinkle with remaining 1/4 C chopped peanuts. Refrigerate for 10 minutes, to firm up the chocolate, remove tarts to a serving platter and enjoy.

Monday, August 31, 2015

Simple Supper Tuesday #126

Wow, it's the last day of August already?!? The kids go back to school in 8 days. Even though this summer didn't really go as planned, we will try to make this final week better than ever (I hope). Now it's time to party!!!

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party




Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.




Recipe(s) with the MOST CLICKS

Recipes that CAUGHT MY EYE





Eggplant Lasagna- Foppema's Farm




Cherry Lemonade Sangria- Krystal's Kitsch




Slow Cooker Chipotle Pork Tacos- Penney Lane




Slow Cooker Chicken and Dumplings- The Diary of a Real Housewife





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 photo SimpleSupperTuesday





The Party Rules
 
 
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted


Sunday, August 30, 2015

What's for Eat's? Sunday August 30, 2015

Meal planning is a great way to save money on groceries and you won't be standing in front of the fridge at 4pm, wondering what to make!


Weekly Meal Plan Dec 14, 2014 www.hunwhatsfordinner.com
Image courtesy of basketman at FreeDigitalPhotos.net

Wow it's the last day in August. School starts in just a little over a week. I'm not sure if I'm excited about that or not, LOL. Part of me is ready for the kids to get back into a routine and the other part doesn't want to have to get up at 7am every day for school. Mind you, I have been getting up around this time, but sneaking to the basement for a quick workout and then continuing my lazy morning of breakfast, tea and computer time. If I want to workout before the kids get up for school, I'll have to get up at 6:15. Am I ready for that? NO!

Since it's the last week before school, my girlfriends and I are planning a BBQ with all our kiddos. It's a great way for us to get one last day of chatting and fun in, and one last day for the kids to all cause trouble together. Though they all attend the same school, they are all in different grades and classes, so it's sometimes difficult to all get together at recess, for them to play and hang out. This will give them one last chance to all be together. Other than that, our week should be fairly quiet. Here's what I have planned for the week




  • BBQ- not sure what the plan is. I'll probably make dessert to bring and maybe a potato salad
  • leftovers
  • Arroz Con Pollo (new recipe)
  • Slow Cooker Beef and Noodles (new recipe) with Parmesan Roasted Broccoli
  • leftovers




What are you planning for dinner this week?