Todays chocolate cupcake recipe is baked in a muffin pan.

These chocolate cupcakes are a big chocolate treat and with the addition of prunes are moist and full of fiber.

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Deep Chocolate Cupcakes

Ingredients

6 lg Prunes, pitted
3 lg Egg whites
1 1/2 tsp Vanilla extract
18 tbsp all-purpose Flour
3/4 c granulated Sugar
1/2 c unsweetened Cocoa powder
1 1/2 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt
1 1/2 tb Sugar, powdered

Method

1. Preheat oven to 350 degrees F.
2. Line 12 2-3/4″ muffin cups with paper liners.
3. In food processor, puree prunes and 1/2 cup water until smooth. Scrape puree into large bowl.
4. With electric mixer, beat together prune puree and 1/2 cup water.
5. Add egg whites and vanilla; beat until thoroughly combined.
6. Stir in remaining ingredients; mix completely.
7. Spoon batter evenly into prepared cups, filling each about 2/3 full.
8. Bake 10 to 12 minutes, until toothpick comes out clean.
9. Remove from pan; cool on rack.
10. Sprinkle evenly with powdered sugar.

This is a quick and easy truffle like recipe using chocolate wafer biscuits as the base. The addition of almond liqueur gives this chocolate truffle recipe a rich almond touch. This is not a chocolate candy for children’s parties.

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Chocolate Almond Morsels

Ingredients

8 1/2 oz Chocolate wafer cookies
1 1/2 c Almonds; blanched & slivered
1/3 c Almond flavored liqueur
3 tb Corn syrup
Powdered sugar

Method

1. In a food processor or blender, process the cookies and the almonds until finely ground.
2. Add the liqueur and the corn syrup, and process to mix.
3. Line a large cookie sheet with wax paper.
4. Spread about 1/2 cup of powdered sugar in a shall dish, and dust your hands lightly with some additional powdered sugar.
5. Roll almond mixture into 30 balls. Roll ball in the powdered sugar to coat completely.
6. Place on the prepared cookie sheet and refrigerate for at least 8 hours until firm.

Makes 30 candies.

Here is another baked cheesecake recipe however this one uses dark chocolate instead of white.

Chocolate velvet well describes this chocolate dessert recipe.

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Chocolate Velvet Cheesecake

Ingredients

1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar

Method

1. Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan.
2. Bake at 325 degrees F. for 10 minutes.
3. Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended.
4. Add eggs, one at a time, mixing well after each addition.
5. Blend in chocolate and liqueur; pour over crust.
6. Bake at 325 degrees F. for 35 minutes.
7. Increase oven temperature to 425 degrees F.
8. Combine sour cream and granulated sugar; carefully spread over cheesecake.
9. Bake at 425 degrees F. for a further 10 minutes.
10. Loosen cake from rim of pan; cool before removing rim of pan.
11. Chill.

This recipe is a nice way to dress up a store bought chocolate cake recipe mix. The resulting 4 layer filled cake will become a favorite for any occasion.

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Bacardi Rum Chocolate Cake

Ingredients

1 Package chocolate cake mix (2 layer size)
1 Jell-o chocolate instant pudding mix (4 serving)
4 Eggs
1/2 c Bacardi dark rum
1/4 c Cold water
1/2 c Wesson oil
1/2 c Slivered almonds, optional

Filling
1 1/2 c Cold milk
1/4 c Bacardi dark rum
1 Jell-o chocolate instant pudding mix (4 serving)
1 Dream whip topping mix

Method

1. Preheat oven 350 degrees F.
2. Grease and flour 2 - 9 inch layer cake pans.
3. Combine all cake ingredients together in a large bowl.
4. Blend well, then beat at medium speed for 2 minutes. Turn into prepared pans
5. Bake for 30 minutes or until cake tests done. Do not underbake.
6. Cool in pans for 10 minutes. Remove from pans, finish cooling on racks.
7. Split layers horizontally. (4 layers in all)
8. Spread one cup filling between each layer and over top of cake. Stack.
9. Keep cake well chilled. Serve cold.

• Filling:

1. Combine milk, rum, pudding mix and topping mix in deep, narrow bowl.
2. Blend well at high speed for 4 minutes, until light and fluffy.

Makes 4 cups.

This chocolate bread recipe has a tropical flavor with the addition of banana and pecans.

Although not technically a bread (no yeast involved), it is a quick and easy loaf to bake.

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Banana Nut Chocolate Chip Bread

Makes 1 loaf.

Ingredients

1/3 c Butter or margarine, softened
3/4 c Sugar
1 ea Egg
1 c Mashed banana
2 c All purpose flour
2 1/2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1 c Chopped pecans (or walnuts)
1/2 c Chocolate chips (or more if desired
1/2 c Buttermilk

Method

1. Preheat oven to 350 degrees F.
2. Cream butter and sugar. Mix in egg and banana.
3. Stir together flour, baking powder, baking soda, salt, nuts and chocolate chips.
4. Add this mixture to creamed mixture alternately with buttermilk. Stir until just blended.
5. Pour batter into a greased and floured loaf pan (9 x 5 x 3 inches).
6. Bake for 65 minutes, or until bread tests done.
7. Cool in pan for about 5 minutes, then turn out on a wire rack.

Peanuts and chocolate always go well together. This chocolate biscotti recipe combines the two flavors together nicely and makes a lovely compliment to have with your favorite cup of java.

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Chocolate Peanut Biscotti

Prep: 20 min. Chill: 3 hrs. Bake: 40 min.

Ingredients

2 1/4 c All-Purpose Flour
2 1/4 tsp Baking powder
1/3 c Butter, room temperature
2/3 c Granulated sugar
3 lg Eggs, room temperature
1/2 c (3 oz) semisweet-chocolate chips, melted
1 tsp Vanilla extract
3/4 c Unsalted dry roasted peanuts, chopped
1/2 c Mini-size M&M’s candies
White from 1 lg egg

Method

1. Mix flour and baking powder.
2. Beat butter and sugar in a large bowl with electric mixer until blended. Beat in eggs, then melted chocolate and vanilla. Stir in flour mixture, peanuts and mini-size candies.
3. Divide dough in half (2 cups per half). Wrap in plastic wrap and refrigerate 3 hours or until firm enough to handle.
4. Heat oven to 350 degrees F. Lightly grease one large cookie sheet. With a fork, lightly beat egg white in a small bowl.
5. Put both pieces off dough on cookie sheet, about 4 inches apart. With floured hands, shape into 14×1 1/2-inch logs. Brush with egg white.
6. Bake 25 to 30 minutes until firm when pressed in center. (Tops may crack slightly.)
7. Remove cookie sheet from oven to a wire rack. (Leave oven on.)
8. Let logs cool 10 minutes, then slide them onto a cutting board. With a large serrated knife, cut each log diagonally in 30 slices.
9. Lay slices on ungreased cookie sheets. Bake 8 to 10 minutes longer, turning once, until dry and lightly toasted. Cool completely on cookie sheets on wire rack. Store airtight up to 1 month or freeze.

Shortbread was always a favorite in our home when I was a child. (It was especially one of my Dad’s favorites)

This chocolate shortbread cookie recipe is made a little more special with the addition of a caramel icing and drizzle of chocolate.

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Chocolate Caramel Shortbread

Makes 24 bars.

Ingredients
1 1/2 c Butter, softened, divided
1/2 c Sifted icing sugar
1/4 ts Salt
1 1/4 c All purpose flour
1 cn Sweetened condensed milk
3 tb Corn syrup
1 ts Vanilla
3 Squares semi sweet chocolate, melted

Method

1. Preheat oven to 350 degrees F.
2. In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy.
3. Add flour, mix well.
4. With floured finger, press evenly into greased 9 inch square pan.
5. Bake 30-35 minutes or until lightly browned. Cool slightly.
6. In 2 quart glass measure, with handle,in microwave oven, melt remaining 1/2 cup butter on high. for 1 minutes.
7. Stir in sweetened condensed milk and corn syrup.
8. Microwave on high for 6-8 minutes, stirring after each minute, or until mixture turns a light caramel color.
9. Stir in vanilla.
10. Spread over warm shortbread.
11. Drizzle with chocolate.
12. Chill until firm.
13. Cut into bars.

Store covered at room temperature.

Just because you are watching your fat intake doesn’t mean you have to miss out on the fun of sharing a chocolate fondue.

This chocolate fondue recipe uses cocoa powder instead of chocolate so you can enjoy the flavor without the fat.

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Low Fat Chocolate Fondue

Ingredients

2 ts Cornstarch
1 c Water
1/4 c Unsweetened cocoa
1/4 c Granulated sugar
1 ts Vanilla extract
Few grains salt
Cut up fresh bananas
Fresh strawberries

Method

1. Mix cornstarch and water in a small saucepan.
2. When smooth, add remaining ingredients except fruit and stir over moderately high heat until mixture boils 1 minute.
3. Pour into fondue pot to keep warm.
4. Dip fruit into Fondue and enjoy

Cuisinart CFO-3SS Electric Fondue Maker

This is a yummy chocolate fudge recipe that you cook in the microwave so it’s quick and easy. A great recipe for home bake sales.

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Bourbon Fudge

Ingredients

2 c Semi-sweet chocolate chips
1 cn 14oz sweetened condensed milk
1/4 c Maker’s Mark
1/2 ts Orange extract
1 pk 3/4oz slivered almonds

Method

1. Combine chocolate chips and milk in large bowl and cover loosely.
2. Cook in microwave for 3 minutes on High.
3. Remove from microwave and stir until smooth.
4. Add bourbon and orange extract; mix well.
5. Grease an 8 inch square pan and sprinkle bottom of pan with almonds.
6. Pour mixture in pan; let stand until firm or chill in refrigerator.

This is a quick and easy chocolate Ice-cream recipe that is made in a blender

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Blender Quick Chocolate Ice Cream

Ingredients

1/4 c Evaporated skim milk;chilled
1/3 c Non-fat dry milk;instant
Sugar substitute to equal 6 ts Sugar
1 ts Chocolate extract
1 ds Black walnut or maple extract,optional
1 ds Brown food coloring
6 To 8 ice cubes

Method

1. Combine milks, sweetner and extracts in blender; whip at low speed until smooth, carefully add food coloring to make chocolate brown.
2. With blender on high speed, add ice cubes, one at a time, making certain each cube is incorporated in mixture before adding the next one.
3. Transfer to freezing tray for 1/2 hour.
4. Serve at once or keep frozen and let soften in refridgerator 10 minutes before serving.

Makes 4 servings.