Sprinkles Cupcake ATM

 

Simply walk up to the machine, select your flavor, and pay with a credit card. Out comes a perfectly packaged box with a cupcake that looks like it came fresh from the actual bakery.

Sprinkles Capcakes

Gingerbread Soufflé

 

Yield: 4 SERVINGS

Prep Time: 10 min

Cook Time: 12 min

Soufflés collapse after a few minutes of coming out of the oven and therefore are best baked immediately before serving so that you can enjoy their blown up goodness while eating.

INGREDIENTS:
For coating the ramekins
1 tablespoon unsalted butter, melted
¼ cup granulated sugar
For the soufflés
3 ounces good quality dark chocolate (60 or 70% cocoa)
2 tablespoons unsalted butter
1 tablespoon unsulphured molasses
¼ teaspoon vanilla extract
1 teaspoon ground ginger
½ teaspoon ground cinnamon
A pinch of ground clove
3 egg yolks
4 egg whites
A pinch of cream of tartar

DIRECTIONS:

Preheat the oven to 375 degrees F.

Brush 4 small (3- to 4-ounce) ramekins with melted butter. Coat the buttered ramekins with granulated sugar by rotating the sugar around the bottom and sides. Tap out excess sugar.

Place the chocolate, butter, molasses, vanilla, ginger, cinnamon and clove in a large glass bowl. Microwave for 30 seconds. Stir and microwave for another 30 seconds until melted. Stir again to combine.

Stir the egg yolks, one at a time, into the chocolate mixture. The chocolate will turn a little thick and sticky.

Beat the egg whites with cream of tartar to soft peaks using an electric mixer with a whisk attachment. (Soft peaks means when you lift the whisk, the egg whites are starting to hold themselves but slowly fall back down after a second or two. Stiff peaks is when the egg whites hold themselves straight up without falling.)

Fold the egg whites into the chocolate mixture, a little at a time. Keep folding until the mixture is fluffy and has a light brown color but don’t over mix.

Divide the mixture among the 4 ramekins, filling them ¾ of the way up. Bake for 12 to 13 minutes until they’re nicely blown up. Do not open the oven during the baking process as that might prevent the soufflés from rising.

Serve immediately.

 

via here

Chocolates With Attitude

 2010

 

 

 

 2011

 

 

2012

 

Such a beautiful and clever way of packaging. So what is your attitude today? By Bessermachen.

Chocolate Cupcake with Salted Caramel Frosting

Ingredients

• 2/3 cup cocoa powder
• 1 tsp baking soda
• 1 cup boiling water
• 1/2 cup butter, melted
• 1/3 cup vegetable or canola oil
• 1 3/4 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 3/4 tsp salt
• 2 large eggs
• 2 large egg yolks
• 1/2 cup heavy cream
• 1 3/4 cup all-purpose flour
• 1 recipe Caramel Frosting, recipe follows
Salted Caramel Frosting
• 1 cup salted butter, at room temperature
• 4 cups powdered sugar
• 3/4 cup Caramel Sauce, recipe follows (cooled completely)
• 1 tsp vanilla extract
• 1 tsp coarse sea salt, for sprinkling
Caramel Sauce
• 1 1 /2 cups granulated sugar
• 1/4 cup + 2 Tbsp water
• 6 Tbsp salted butter
• 1 cup heavy cream

Directions

• Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes. Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Stir in eggs and eggs yolks, mixing just until combined after each addition. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
• Divide batter among 24 paper lined muffin cups and bake in preheated oven until toothpick inserted into center comes out clean, about 18 - 20 minutes. Remove from oven and allow to cool in muffin tin several minutes before transferring to wire rack to cool. Cool completely then frost with caramel frosting, drizzle with room temperature caramel sauce (I poured the caramel sauce in a small Ziploc bag and cut a very small tip off end to drizzle) and sprinkle with coarse sea salt. Store in an airtight container.
• For the salted caramel frosting:
• In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add powdered sugar and blend on low speed until mixture comes together. Add caramel sauce and vanilla and whip on medium-high speed until light and fluffy about 2 minutes.
• For the caramel sauce:
• Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool completely and refrigerate.

via Cooking Classy

Chocolate peanut butter pie

For peanut butter lovers . Click  here for recipe

Chocolate Mustaches by Diego Ramos

Edible chocolate moustaches  by Diego Ramos in collaboration with Barcelona chocolatiers Chocolat Factory. These humorous treats are available in six styles and four flavors.  The ideal gift for clean-shaven chocolate lovers!

Droga Chocolates

Love Droga Chocolates and love that they teamed up with Mr. Boddington for their packaging ...

Peanut Butter Mini Cheesecakes

Ingredients

Oreo Cookie Crust Ingredients:
• 1 cup finely-crumbled Oreo cookies
• 2 Tbsp. melted butter
Peanut Butter Cheesecake Ingredients:
• 16 oz. (2 bricks) cream cheese, softened
• 1/2 cup smooth peanut butter
• 3/4 cup light brown sugar, firmly packed
• 2 eggs, room temperature
• 1/4 cup heavy cream
• 1/2 tsp. vanilla extract
Chocolate Ganache Ingredients:
• 1 cup dark chocolate chips
• 3 Tbsp. heavy cream
• 1 Tbsp. powdered sugar (or more)
Topping:
• Reese's Peanut Butter Cups, crumbled

Method

To Make The Oreo Cookie Crust:

Preheat oven to 350 degrees.

In a medium bowl, whisk together the finely-crumbled Oreo cookies and melted butter until blended. Press the mixture into your mini cheesecake pan (or other baking pan) in your desired thickness, press until flat, then bake for 5 minutes and remove. 

To Make The Peanut Butter Cheesecake:

In an electric mixer, add the cream cheese and peanut butter and beat on medium-speed until smooth. Add the sugar and continue mixing until combined. Blend in the eggs one at a time, then the cream and vanilla, using a spatula to scrape down the bowl between additions, and beat until just combined.

Use a spoon or cookie scoop to transfer the batter to your pan with the pre-baked crusts. Fill each mini cheesecake container to the brim, evening out the tops with a spoon. Then bake for 12-15 minutes, or until the cheesecakes are just set and no longer move when you jiggle the pan. Turn the oven off and crack open the door and let the cheesecakes cool off for 15 minutes. Remove and let sit until they reach room temperature, then refrigerate for at least 4 hours. Top with ganache and the crumbled Reese's.

To Make The Chocolate Ganache:

In a heatproof bowl, add the chocolate chips and cream. Heat over a bowl of simmering water, stirring until combined and the chocolate is melted. Or heat in the microwave in 10-second intervals, stirring between intervals, until the chocolate is melted. Add in a tablespoon of powdered sugar, or more to reach your desired consistency. Then spoon the ganache over the mini cheesecakes.

via gimmesomeoven.com

Zoë’s Chocolate Bars

Chocolate bars from semi-local shop Zoë’s Chocolate . Yummy!!

Chocolate Pencils

Japanese designers Nendo have created chocolate pencils for Tokyo patissier Tsujiguchi Hironobu. The pencils come with a sharpener so chocolate shavings can be grated on top of pastries and desserts.

Photos by H-STYLE/FG-MUSASHI

Sweet Play

French designer Elsa Lambinet created an absolutely new type of chocolate. Chocolate that allow you to mix and match filling and toppings to satisfy your taste. Each white, milk or dark chocolate shell has a slot in the front for wafers, nougat, biscuit or caramel, and a depression in the top to hold nuts, fruit or liquid.