Chocolate Peanut Butter Cupcakes

 This is my go to recipe to bring to a party...Lucious Chocolate Cupcakes with a Creamy Peanut Butter Center

Ingredients

1 1/2

cups All Purpose Flour

1/3

cup baking cocoa

1

cup packed brown sugar

1

teaspoon baking soda

1/4

teaspoon salt

1/3

cup Pure Vegetable Oil

1

cup water

1

tablespoon white vinegar

1/2

teaspoon pure vanilla extract

1

egg

1

package (8 oz) cream cheese, softened

3/4

cup Creamy Peanut Butter

1/3

cup granulated sugar

1/3

cup powdered sugar

1/4

cup peanut butter chips

1/4

cup semi-sweet chocolate baking chips

Steps

• 1Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
• 2In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).
• 3In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.
• 4Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.
• 5Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.
  
  
  Source: Pillsbury

  
  

  
  

  
  

Chocolate Zucchini Cakes

When is anything chocolate not a great gift? Do you have an abundance of  homegrown Zucchini. This recipe makes 6 snack size cakes, perfect  for gift giving 

Creme de Menthe Cake

Use packaged Chocolate Cake Mix, Fudge Ice Cream Topping and Peppermint Patties to make this festive cake 

1 package 2-layer-size chocolate cake mix

1/4 cup creme de menthe

1/2 cup fudge ice cream topping

1-16 ounce can vanilla frosting

1btablespoon creme de menthe

Green food coloring (optional)

Chocolate-mint candy, coarsely chopped (such as Andes mints or miniature Peppermint Patties) (optional)

Prepare cake mix according to package directions using two 8- or 9-inch round cake pans, except replace 1/4 cup of the water with creme de menthe. Remove cakes from pans and cool as directed. If necessary, cut a thin slice off the top of each cake to make the tops flat.

Place ice cream topping in a small microwave-safe bowl. Micro-cook on 50% power (medium) for 30 to 40 seconds or until spreadable, stirring once. Spread ice cream topping atop bottom of one of the cake layers. Top with remaining cake layer. Combine frosting with remaining 1 tablespoon creme de menthe in a medium bowl. If using clear creme de menthe, tint frosting with a few drops of green food coloring, if desired. Frost top and sides of cake and garnish with chocolate-mint candy, if desired.

Source: BHG

4 Delicious Truffle Recipes

          Easy to make bite-size chocolate treats everyone will LOVE                                              

                                                            Chocolate Truffles

credit: Hershey's

                                        Peanut Butter Truffles

   credit:myrecipes 

                                                  Red-Velvet Truffles

credit: snackworks

                                             Chocolate-Expresso Poundcake Truffles

    credit: myrecipes

5 Perfectly Sweet Chocolate Treats

I can't decide which of these delicious Hershey's Chocolate Recipes I want to make for my dinner party this weekend. Oh, well I guess I have to make all 5! With chocolates mood enhancing properties we will all be feeling the love! 

 The Best Smore's Cookies

4 HERSHEY'S Milk Chocolate Bars (1.55 oz. each)                                                                         2 to 3 full-size graham cracker sheets                                                                                             1-1/4 cups miniature marshmallows                                                                                             3/4 cup (1-1/2 sticks) butter or margarine , softened                                                                    3/4 cup sugar                                                                                                                             1 egg                                                                                                                                        1 teaspoon vanilla extract                                                                                                               1 cup all-purpose flour                                                                                                               1 cup graham cracker crumbs                                                                                                     1 teaspoon baking powder                                                                                                         1.  Heat oven to 350°F. Line cookie sheets with parchment paper or lightly grease. Unwrap chocolate bars; break into small pieces. Break graham crackers into pieces about 1/2 to 1 inch in size. Stir together chocolate bar pieces, graham cracker pieces and miniature marshmallows*; set aside. 2.Beat butter and sugar in large bowl until well blended. Add egg and vanilla; beat until thoroughly blended. Stir together flour, graham cracker crumbs and baking powder. Gradually blend into butter mixture. Stir in chocolate bar mixture (batter will be stiff).Drop dough by heaping tablespoons onto prepared cookie sheets. 3. Bake 9 to 11 minutes or until cookie is set and edges are lightly browned. (Marshmallow will melt out along edges of cookies.) Place cookie sheet on wire rack; cool slightly (about 1 minute). Use edge of knife or spatula to push melted marshmallow back to edges of cookie. Cool several minutes; slide parchment paper and cookies off cookie sheet to wire rack. Cool completely; peel cookies from paper. Makes about 22 large cookies. *1/4 cup marshmallows can be set aside to press into cookie surfaces just before baking, if desired.

 REESE'S Peanut Butter Temptations 

• About 40 REESE'S Peanut Butter Cups Miniatures or 12 (0.75 oz. each) REESE'S Peanut Butter Cups, quartered                                                                                                                   1/2 cup (1 stick) butter or margarine, softened                                                                        1/2 cup granulated sugar                                                                                                      1/2 cup packed light brown sugar                                                                                        1/2 cup REESE'S Creamy Peanut Butter                                                                                  1 egg                                                                                                                                1/2 teaspoon vanilla extract                                                                                                     1-1/2 cups all-purpose flour                                                                                               3/4 teaspoon baking soda                                                                                                   1/2 teaspoon salt                                        .                                                                   1. Heat oven to 375°F. Remove wrappers from candies. Line small muffin cups (1-3/4 inches in  diameter) with paper bake cups. 2. Beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy in large bowl. 3. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do not flatten. 4. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup or piece onto each cookie. Cool completely in muffin pan. About 3-1/2 dozen cookies.                                                  
• 
  
•  KISSES Chocolate Fluted Cups 

• 
• 1-1/2 cups HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Mini Chips Semi-Sweet Chocolate. 24 HERSHEY'S KISSES Brand Milk Chocolates. PEANUT BUTTER FILLING (recipe follows)
• 1. Line small muffin cups (1-3/4 inches in diameter) with small paper bake cups. 2. Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. With small brush, coat inside of paper cups with melted chocolate. 3. Refrigerate 20 minutes; coat any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups. 4. Prepare PEANUT BUTTER FILLING; spoon into chocolate cups. Cover; refrigerate before serving. Remove wrappers from chocolate pieces. Before serving, top each cup with chocolate piece. About 24 servings. 

  • PEANUT BUTTER FILLING 
  • 1 cup REESE'S Creamy Peanut Butter                 1 cup powdered sugar                                       1 tablespoon butter or margarine, softened           Beat peanut butter, powdered sugar and butter in small bowl until smooth. About 1-1/3 cups filling

    Double Kisses Fudge Tuffles                

   28 HERSHEY'S KISSES Brand Milk Chocolates *
  2 tablespoons plus 2 teaspoons whipping cream
  10 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel. 1 Cup ground Pecans                                   
• 
  
• 1. Remove wrappers from milk chocolates. Place milk chocolates and whipping cream in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Cover; refrigerate 4 to 6 hours or until firm.
  2. Remove wrappers from caramel filled milk chocolates. Using about 1 tablespoon milk chocolate mixture for each truffle, shape chocolate around each caramel chocolate piece; roll in hand to make ball. (Be sure to cover each chocolate piece completely.) Roll in pecans; refrigerate until ready to serve. For best chocolate flavor, allow truffles to soften at room temperture about 5 minutes before eating. 10 truffles.
• Hershey's Best Fudge
• 
  
  

4 cups sugar

1 jar (7 oz.) marshmallow creme

1-1/2 cups (12-oz. can) evaporated milk

1 tablespoon butter or margarine

2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

1 HERSHEY'S Milk Chocolate Bar (7 oz.), broken into pieces

1 teaspoon vanilla extract

3/4 cup slivered almonds, toasted and coarsely chopped* (optional)

1. Line 9-inch square pan or 13x9x2-inch pan with foil, extending foil over edges of pan.

2. Stir together sugar, marshmallow creme, evaporated milk and butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil, stirring constantly, 7 minutes.

Remove from heat; immediately add chocolate chips and candy pieces, stirring until chocolate is melted and mixture is smooth. Stir in vanilla and almonds, if desired.

3. Pour mixture into prepared pan; cool until firm. Use foil to lift fudge from pan; peel off foil. Cut into 1-inch squares. Store in tightly covered container. About 5 dozen pieces or about 4 pounds.

* To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

NOTE: For best results, do not double this recipe.

Credit/Source: Hershey's