Chocolate Peanut Butter Bundt Cake

 Here's a cake out there for all of you Reese's Peanut butter Cup lovers. This is rich, dense, moist and DIVINE. My favorite combination is peanut butter and chocolate. They're just so perfect together. And this peanut butter ripple that's in the middle of the cake really reminds me of a peanut butter cup.

 

So if you're like me and love everything peanut butter and chocolate, you need to try this cake!

Cake:  

1 standard size chocolate fudge cake mix 
1 package (3.9 oz. - 4 Serving Size) chocolate pudding - DRY MIX 
1 cup sour cream 
1 cup vegetable oil 
4 eggs 
1/2 cup warm water 
1/2 cup chocolate chips

Peanut Butter Filling:

1 cup creamy peanut butter
1/2 cup powdered sugar
4 tablespoons butter, melted
1 teaspoon vanilla extract

Glaze:
For Chocolate Glaze:
2/3 cup semi-sweet chocolate chips 
1/3 cup heavy cream 
For Peanut Butter Glaze:
2/3 cup peanut butter chips
1/3 cup heavy cream 

DIRECTIONS 
For the cake: 
1. Preheat oven to 350 degrees. 
2. Combine all of the cake ingredients and mix with a mixer until combined.  Do not over mix, but make sure all dry ingredients and wet ingredients are well combined. Stir in chocolate chips. 
3. In a separate bowl, combine peanut butter, butter, powdered sugar, vanilla and salt and mix well with a mixer. 
4. Spoon half of cake batter into a bundt cake pan that has been sprayed with non-stick cooking spray.  Spoon peanut butter filling on top of the cake batter.  Top with remaining cake batter. 
5. Bake for 50-55 minutes or until toothpick inserted into cake comes out clean.  Remove from oven and allow to cool on a wire rack.  Remove from bundt pan and allow to cool till not hot. Top with glazes.

For glazes: 
In a large microwave safe bowl combine chopped chocolate and heavy cream. Do the same in a different bowl with the peanut butter chips and heavy cream. Microwave for 30 seconds, remove from microwave and stir well. Return to microwave for another 15 seconds.  Remove from microwave and whisk together until smooth (stirring will help melt chocolate).  If needed, heat for an additional 15 seconds, then whisk until smooth.  Spoon or pour over cake. ENJOY!!

*Adapted from Lovin from the Oven  

Hershey's Chocolate Cake with a Mousse Filling

 I'm definitely not going to take credit for this cake. I'm just making sure everyone is aware of how delicious it is:) I put a little twist in there, but for the most part, this cake is Hershey's. They add 1 cup boiling water at the end to stir in. I add boiling hot coffee. You might think this is weird. Well it is kind of weird, but it makes it SO much more chocolatey. And despite what you may think, you can't taste the coffee at all. It just brings out the natural richness of chocolate. I really challenge you to try it!

If you're wanting the BEST chocolate cake there is out there, look no further. This is the definition of the perfect chocolate cake. Dense. Moist. SUPER chocolatey.

 I will, however, take credit for this wonderfully easy chocolate mousse. The best part about it is you can put it in the middle of anything and everything. I sometimes like to fill my chocolate cupcakes with it. It puts them right over the edge.

 

Anyway, this is a knock-your-socks-off kind of chocolate cake. 

Hershey's Chocolate Cake:

2 cups sugar

1 3/4 cup flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla

1 cup boiling hot coffee (or boiling water) 

Preheat oven to 350 degrees. Grease and flour 2 9-in round baking pans. I also like to line the bottom of my pans with a parchment paper. It guarantees that it comes out clean. In the bowl of your mixer, add the sugar, flour, cocoa, baking powder, baking soda and salt. Turn it on a few times to stir the ingredients together. Add the eggs, milk, oil and vanilla. Beat until well combined making sure to scrape down the sides of the bowl. Stir in boiling hot coffee.

Bake 30-35 minutes or until a toothpick comes out clean. Cool 10 minutes, then remove from pans and let cool on a wire rack. Cool completely. Fill with the Chocolate Mousse Filling then frost with Perfectly Chocolate Frosting.

Chocolate Mousse Filling:

1 cup heavy cream

1 cup semi-sweet chocolate chips, melted and cooled

Beat heavy cream in a bowl until stiff peaks form. Stir in melted chocolate until completely combined. Lay one layer of cooled chocolate cake on a cake stand. Top with mousse filling. Top with the other layer. Frost the whole cake with Perfectly Chocolate Frosting.

Perfectly Chocolate Frosting:

1/2 cup (1 stilck) butter

2/3 cup cocoa powder

3 cups powdered sugar

1/3 cup heavy cream

1 tsp vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to a spreading consistency. You may want to add more cream to get to your desired consistency. Beat in vanilla. 

ENJOY your chocolate coma:)

*Adapted from Hershey's

Mint Brownie Trifle

 I made this by accident once. I think those are the best kind of recipes:) I was going to make a mint cake, but it turned out weird, so I turned it into a trifle. Cause, you know, you should improvise when things don't go as planned. 

It's turned out to be one of the favorites of my friends and family! It's rich and refreshing at the same time. Mint will do that. I also love how trifles are kind of messy. You just throw everything into layers and BOOM you're done. It's the best!

1 recipe of my homemade brownies (found here) baked in a sheet cake pan so they are thinner

1 recipe Fluffy Mint Buttercream (recipe follows)

1 bag chopped Andes mints (found in the baking section)

1 jar hot fudge

After baking brownies, let them cool completely. Then cut them into small 1 inch cubes. Put a layer of brownies in the bottom of a trifle bowl (or any bowl or container you choose), drizzle 1/4 cup of hot fudge over brownies, top with a layer of Fluffy Mint Buttercream, then sprinkle a layer of chopped Andes mints. Repeat layers until all ingredients are used. Enjoy!!

 

Fluffy Mint Buttercream

2 sticks butter, at room temperature 

3 1/2 cups powdered sugar 

2 T heavy cream 

1/2 t peppermint extract (more if you like it strong)

1 cup heavy whipping cream

In the bowl of an electric stand mixer, using the whisk attachment whip butter on high speed until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides of the bowl. Add in powdered sugar, 2 T heavy cream and peppermint extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl. In a separate bowl whip the whipping cream until stiff peaks form. Fold into the buttercream. 

Brownie Chocolate Chip Cheesecake

The best thing about this cheesecake is that it's a no-bake cheesecake. Well, I guess you have to bake the brownies. But COME ON! Look at this! It's divine, delicious and indulgent. It's also pretty fancy, but doesn't require any skill...my kind of fancy. No brainer folks. You HAVE to make this!

For the Brownie Bottom:
* I usually just make my homemade brownie recipe and don't put all of it in, baking the rest in a small pan along side the actual dish. This also gives the kids a little something to snack on:) If you don't want to use a homemade brownie recipe, you can buy an 8x8 size box brownie according to the package and bake it in a 9in. springform cheesecake pan. Before you put the brownies in the oven, make sure you wrap the outside of the pan with tin foil so there isn't any issue with it dripping.

In a bowl, combine and stir until thickened:
3/4 cup cocoa
1/2 tsp baking soda
1/3 cup melted butter
1/2 cup boiling water

Add in order listed:
2 cups sugar
2 eggs, slightly beaten
1/3 cup melted butter
1 tsp vanilla

Then add:
1 1/3 cup flour
1/4 tsp salt

Stir in a little less than 1 cup of mini chocolate chips. Pour a little more than half into a greased springform pan. Pour the rest into another small, greased dish. Bake about 25 minutes at 350 degrees until the sides pull away from the pan or a toothpick inserted comes out clean. Your baking times may vary depending on your oven or baking dishes. Cool brownie base completely.

For the Cheesecake Top:
16oz. cream cheese, softened
1 cup sugar
1 tsp vanilla
3/4 cup heavy cream
1 Tbs powdered sugar
1 cup mini chocolate chips

Beat cream cheese in a mixer with sugar and vanilla until blended and very smooth.  Using a separate electric mixer with a whisk attachment, beat the heavy cream with the powdered sugar until soft peaks form. Fold the whipped cream into the cream cheese mixture. Gently stir in the chocolate chips. Transfer the filling to the cooled brownie crust and spread it evenly.  Top with ganache.

For the Ganache Top:
1/2 cup chocolate chips
1/2 cup heavy cream

Warm the cream in a small saucepan over medium heat. Once it boils, pour it over chocolate chips and let it sit for about 1 minute, then stir until chocolate is incorporated into the cream. Drizzle over cheesecake. Refrigerate for at least 4 hours or overnight. Pop open the springform pan, releasing it from the bottom. Enjoy!!

Easy Brownie Cookies

Sometimes you just need a fast, easy dessert. Of course, if you have the time, you should definitely make my original brownie cookies (recipe found here.) But sometimes I just want to open a box because that requires no brain power, which I’m really lacking right now

But if you’re going to open a brownie box, PLEASE make it be this one. These are the best box brownies. They also sell them in a 6 pack at Costco

These are so fudgy, just like a brownie cookie should be.

1 box brownie mix

1 cup flour

3 eggs

1/3 cup oil

1/2 cup powdered sugar (for rolling cookies in)

Preheat oven to 350 degrees. Mix together brownie mix, flour, eggs and oil. The batter will be very thick. Pinch off a small amount of batter and roll it into a ball. roll ball in powdered sugar, being sure to cover completely. Set cookies 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes and remove to a cooling rack. 

*From Eating on a Dime

Chocolate Raspberry Brownies

I got a request for these from Justin’s work. I’d never put raspberries with brownies, but they sure turned out delicious! I used my raspberry sauce from my Chocolate Raspberry Cheesecake (recipe found here) and my Ultimate Brownies recipe to make the perfect combination! These are decadent and delicious!

For the Brownies:

In a bowl, combine and stir until thickened:
3/4 cup cocoa
1/2 tsp baking soda
1/3 cup melted butter
1/2 cup boiling water

Add in order listed:
2 cups sugar
2 eggs, slightly beaten
1/3 cup melted butter
1 tsp vanilla

Then add:
1 1/3 cups flour
1/4 tsp salt

Stir in a little less than 1 cup chocolate chips. (no more or brownies may fall apart when cut)
Pour into greased 9x13 inch cake pan. Bake 30-35 minutes in a 350 degree oven, or until brownies begin to pull away from sides or toothpick inserted comes out clean. Do not over bake. Cool in pan.

While the brownies are cooling make the raspberry sauce:

1 (10oz) package frozen raspberries
2 T sugar
3 t cornstarch
1/2 cup water

In a saucepan, combine raspberries, 2 T sugar, cornstarch and water. Bring to a boil, and continue boiling for 5 minutes or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Set aside to cool slightly.

While the raspberry sauce is cooling, make the ganache:

2 cups semi-sweet chocolate chips
1 cup heavy whipping cream

Combine the two ingredients and microwave them in 20 second intervals, stirring in between, until you have a creamy ganache.

To Assemble:

After the brownies have cooled completely, pour on warm chocolate ganache. Spread evenly over brownies. Next, top with raspberry sauce, pouring evenly over brownies. Take a butter knife and gently swirl the ganache and raspberry sauce together. Cut and enjoy!!

Scotcheroo Bars

These are so easy and are sure to please anyone eating them. They are a quick dessert when you don’t have a lot of time. You can’t eat just one!!

1 cup sugar
1 cup light corn syrup
1 1/2 cups peanut butter, creamy or chunky
6 cups rice krispies
1 cup milk chocolate chips
1 cup butterscotch chips

In a heavy saucepan add the sugar and corn syrup together.  Cook together until it starts to boil, stirring constantly.  Then remove from heat and stir in the peanut butter until it has melted and blended in well.  Have the six cups of rice krispies in a big mixing bowl.  Pour the warm peanut butter mixture over the cereal. Fold together until all of the rice krispies are covered. Press into a 9x13 inch pan that has been sprayed lightly with non stick cooking spray.
In a microwave safe bowl melt the milk chocolate chips and butterscotch chips together. (microwave for about 20 seconds, stir and then microwave for another 20 seconds) Stir until well blended and spread over the rice krispie mixture.  Let set up for about an hour and then ENJOY!
*From Six Sister Stuff

BYU Brownies

These are MY take on the BYU Brownie. I’m not much of a mint fan, but these are delicious! I use my homemade brownies with a mint buttercream, topped with a chocolate ganache. These are a total hit!

For the Brownie:

In a bowl, combine and stir until thickened: 3/4 cup cocoa
1/2 tsp baking soda
1/3 cup melted butter
1/2 cup boiling water

Add in order listed:
2 cups sugar
2 eggs, slightly beaten
1/3 cup melted butter
1 tsp vanilla

Then add:
1 1/3 cups flour
1/4 tsp salt

Stir in a little less than 1 cup chocolate chips. (no more or brownies may fall apart when cut)
Pour into greased 9x13 inch cake pan. Bake 30-35 minutes in a 350 degree oven, or until brownies begin to pull away from sides or toothpick inserted comes out clean. Do not over bake. Cool in pan.

For the Mint Icing:

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
Spread mint icing over cooled brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and add a layer of chocolate ganache.

Chocolate Ganache:

2 cups chocolate chips
4T heavy whipping cream

Combine together and put in a microwave safe bowl. Microwave in 20 second increments, stirring in between, until it’s smooth. Remove brownie pan from the freezer and pour on ganache. Allow ganache to cool and set and cut into squares. Enjoy!

*Icing from BYU Magazine

Homemade Oreos

I’m such a slacker on here. I made a bunch of new recipes a few weeks ago then realized that my camera was in the shop and had no way to take pictures of them! So dumb. I’ve been in a cooking slump. It seems like it’s been going on for some time now…what the heck?!

 

I’ve made these so many times. Too many times:) My cousin, Jami, made them for me while I was there about a year ago and they’ve been one of my favorites since then. I get RAVE reviews EVERY SINGLE TIME I make them. The only thing is that they need to be made fresh. They’re not the “make the night before” cookies. They don’t take any time at all, so that makes up for it. ENJOY!

 

1 box Devils Food cake mix
2 eggs, beaten
1/2 cup oil
1/2 recipe Perfect Buttercream (found here)
About 20 Chocolate Cream Oreos, crushed in a food processor

In a medium bowl, stir together the cake mix, eggs and and oil until moist. Mixture will be thick. Spoon about 1 teaspoon of batter onto parchment paper lined cookie sheets. (You can make them bigger, but I like to keep them bite-sized and plus it makes more. If you make them bigger, you’ll only get about 12-15 cookie sandwiches. If you make them smaller, you get about 20-25.) Bake at 350 degrees for about 8 minutes depending on the size. They’re ready to come out when the tops start to crack.

 

Let them sit for a few minutes on the cookie sheet before removing them to a cooling rack.

Prepare the buttercream, recipe found here. After it’s good and fluffy, fold in the crushed Oreos. Then frost one cookie and put another on top. Now don’t be stingy with the filling:) You want them good and plump. Then watch them disappear before your eyes.

Snickers Cupcakes

I love a good Snickers now and then. So then I though…why not a Snickers cupcake?!

So I made some. And they’re my new favorite:) A moist, fluffy cake filled with caramel then topped off with a light, whipped peanut butter buttercream.

Cupcakes:
1 box devil’s food cake mix
3 eggs
1/2 cup oil
1 cup buttermilk
1/2 cup sour cream
2 t vanilla

Peanut Butter Frosting:
1/2 cup butter
1/2 cup creamy peanut butter
1 1/2 t vanilla
3-4 cups powdered sugar
1-2 T whipping cream

1 can Dulce de Leche

2-3 regular sized Snickers bars for garnish

For the Cupcakes:
Preheat oven to 350 degrees and line pans with cupcake liners. In a large bowl, combine all cake ingredients except the cake mix and mix until smooth. Stir in cake mix. Fill cupcake liners 3/4 full and bake about 17 minutes or until cupcake springs back when tapped. It’s RARE that I bake mine longer than this. Make sure you know your oven and DON’T over bake!!

Once cooled, open the can of Dulce de Leche. Microwave in a bowl until warm and loose. Pour into a piping bag, fitted with the fill tip. Fill the cupcakes with the Dulce de Leche.

For the Frosting:
With the whisk attachment, beat the butter until basically white – about 4 minutes, scraping down the sides often. Add the peanut butter and beat another 2 minutes. Add vanilla and slowly add the powdered sugar until frosting becomes thick. Add whipping cream until desired consistency is reached. You want to make sure you add enough whipping cream to get the frosting nice and fluffy and not dense. Pipe onto cooled cupcakes.

Use the rest of the Dulce de Leche and drizzle over the frosting. Top with a small piece of Snickers. Enjoy!!!

*From Your Cup of Cake

Homemade Twix Bars

Remember how I made that 6-Minute caramel? It has it’s purpose now – inside these Homemade Twix Bars.

I love a good Twix every once in a while, don’t you? And since finding this faster than fast caramel, they are beyond easy to make! Crumbly, light cookie crust with a chewy, gooey caramel, topped with delicious chocolate. You’ll love these!

Cookie Crust (recipe follows)

1 recipe Homemade 6-Minute Caramel (recipe found here)

2 cups chocolate chips (milk or semi-sweet, whichever you prefer)

Cookie Crust

1 cup butter, room temperature
1/2 cup sugar
2 cups all purpose flour
1/4 t baking powder
1/2 t salt
1/2 t vanilla
2 T milk

Cream together your butter and sugar with a mixer until light and fluffy.In a separate bowl, whisk together the flour, baking powder, and salt.  Slowly add this to the butter mixture. Finally, at low speed, add in the milk and vanilla.

Line a 9x13 pan with parchment paper. Press the dough into the bottom of the pan. Cover and refrigerate until firm. Bake at 300 degrees for 20-30 minutes, turning the baking sheet half-way through baking. Remove and cool completely.

After crust has cooled completely, make the caramel and add it directly to the top of the crust. Let caramel completely cool and set.

Melt chocolate chips in 15 second intervals in the microwave, stirring in between. Top the caramel with the melted chocolate. Allow to completely cool by placing it in the fridge. After cookies are solid, they’ll just pop right out of the pan. Cut into squares and serve!! Enjoy!!

Mint Chocolate Chip Cake

I’ve been on vacation for 5 weeks now, so that’s why my posts have been non-existent! But don’t worry because on my travels I’ve discovered several recipes that are sure to grace your recipe box!

Now I’m not much of a mint person. In fact I usually won’t even try things if I know they have mint in them. Just not my style I guess. I do, on the other hand, don’t mind a bowl of mint chocolate chip ice cream every once in a while. When I saw this cake it was just so beautiful and since the frosting is supposed to taste like the ice cream I thought I’d better try it. WOW! So delicious!! The cool, melt in your mouth frosting with the rich, thick ganache is just too delicious to describe! The thing I liked most about it is that instead of using regular mint extract you use peppermint extract. I didn’t think there would be much of a difference, but that’s what made it taste JUST like the ice cream. Yummy!

Your favorite chocolate cake cooked in 2 8inch baking pans and cooled

Frosting:

1 cup butter, softened

8 cups powdered sugar

1/2 t peppermint extract

1/2 cup milk plus 2T

11 oz dark chocolate chunks

1/8t green food coloring gel

Ganache:

3/4 cup heavy cream

1 1/2 cup semisweet chocolate chips

1/4 t peppermint extract (optional – I didn’t put it in cause I didn’t want it to be too overwhelmed with mint)

For the Frosting:

Chop chocolate chunks into smaller bits (not powder!!). Set aside. In a mixer, beat butter, powdered sugar and milk for 3-5 minutes, until smooth and creamy. Add in extract and food coloring gel. Mix until fully blended. Add more milk if necessary to get desired consistency. Fold in chopped chocolate chunks. Frost the first layer of the cake then top with the second layer of cake. Completely frost the top and sides of cake. 

For the Ganache: 

Heat 3/4 cup heavy cream in a saucepan. Bring just to a boil and remove from heat. Place chocolate chips in a bowl then slowly add in hot cream and extract (if using). Stir until smooth and completely melted. Pour over frosted cake. 

I kept my cake in the fridge because the frosting was so fluffy it almost melted when I put the ganache on. Once it set up though it was fine. Enjoy!

*From Megs Everyday Indungence

Ultimate Brownies

I’ve always looked for a homemade brownie recipe that will be just as scrumptious as the Ghiradelli Triple Chocolate mix that I get from Costco. In my opinion NOTHING compares. Till now. This is the first homemade brownie recipe that has a deep chocolate flavor and chewy inside. They are perfection. I've already made them 3 times and only found the recipe about 3 weeks ago. I did add my own frosting, because everything is always better with a chocolate cream cheese frosting, right? Feel free to top them with a chocolate buttercream or just a chocolate glaze. To be honest, they don’t need a topping. But…put the chocolate cream cheese frosting on there:)

In a bowl, combine and stir until thickened:
3/4 cup cocoa
1/2 tsp baking soda
1/3 cup melted butter
1/2 cup boiling water

Add in order listed:
2 cups sugar
2 eggs, slightly beaten
1/3 cup melted butter
1 tsp vanilla

Then add:
1 1/3 cups flour
1/4 tsp salt

Stir in a little less than 1 cup chocolate chips. (no more or brownies may fall apart when cut)

Pour into greased 9x13 inch cake pan. Bake 30-35 minutes in a 350 degree oven, or until brownies begin to pull away from sides or toothpick inserted comes out clean. Do not over bake. Cool in pan.

Chocolate Cream Cheese Frosting:

1 (8oz) pkg cream cheese, softened

1/4 cup (1/2 stick) butter, softened

3 heaping T cocoa powder

2 cups powdered sugar

2-3 T sour cream

Cream cream cheese and butter together until smooth. Add cocoa powder and powdered sugar. Add sour cream to thin (you want the frosting to be creamier than an icing…and the sour cream adds just the right amount of creaminess without thinning it out.)

*Brownie recipe from stellabskitchen.com

German Chocolate Upside Down Cake

I don’t know where I originally saw this, but the concept seemed SO delicious to me. We LOVE German Chocolate cake around our house. In fact it’s my husbands favorite cake…and my dads…and my father-in-laws. It’s also my husbands boss’s favorite. Guess it’s a guy thing:)

So naturally I had to try it. It was SO good! It’s the perfect alternative to making a whole layered cake and it even stayed moist and delicious the next day! When I sent it with Justin to work (after taking a slice for myself) I found myself thinking about it hours after he took it…then I called him later that day and told him to hightail it into the office kitchen and save whatever was left for me. It’s lick your lips good!

1 cup flaked sweetened coconut

1 cup chopped pecans

1 package (18.25 ounces) German chocolate cake mix

eggs, water, and oil as directed on package

8 ounces cream cheese, room temperature

1/2 cup butter, room temperature

1 pound (about 3 1/2 cups) powdered sugar

1 can sweetened condensed milk

Grease and flour a 9x13 baking dish. Heat oven to 350°.

Spread coconut and pecans on baking sheet and roast in oven until evenly toasted, stirring every so often.

Sprinkle coconut and pecans evenly over the bottom of the prepared pan. Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions. Pour the cake batter over the coconut and pecans. Beat together the cream cheese, butter and powdered sugar. Drop by spoonful's over the top of cake batter. Bake for about 45 to 50 minutes. A toothpick should come out clean when inserted into the center of the cake portion.

Cool the cake in the pan on a rack for about 10-15 minutes. To remove from pan, place the bottom side of a cookie sheet on top of the cake in the baking dish. Carefully turn over to release cake from the dish. Drizzle with sweetened condensed milk. You can enjoy it warm or cool…it’s divine either way!

Hot Fudge Cupcakes

We were invited to dinner and were asked to bring the dessert. I always like being over the dessert:) I wanted to bring something that was fun for kids, delicious and of course, something I've never done before. Cupcakes are just so fun for kids so I decided to go with another twist on a cupcake. These are chocolate cupcakes, dipped in hot fudge, iced with a chocolate cream cheese frosting and the topped with a drizzle of more hot fudge. These quickly became my new favorites! They were just so decadent and perfect.

1 recipe your favorite chocolate cupcakes
1 recipe hot fudge (recipe follows)
1 recipe chocolate cream cheese frosting (recipe follows)

After cupcakes are made and cooled, carefully dip the tops into the hot, hot fudge. Set aside to cool. Top with cream cheese frosting. Drizzle with more hot fudge and if you're feeling super crazy, chopped chocolate. You won't be disappointed!

Hot Fudge Recipe:
1 cup (2 sticks) butter
1/3 cup cocoa powder
3 cups sugar
1 (12oz) can evaporated milk
1 t vanilla

Combine butter, cocoa powder, sugar and evaporated milk in a saucepan over medium heat. While whisking constantly, bring to a boil and boil for 10 minutes, or until very thick. Remove from heat and stir in vanilla.

Cream Cheese Frosting Recipe:
2 (8oz) packages cream cheese, softened
1/2 cup (1 stick) butter
2 t vanilla
3 1/2-4 cups powdered sugar
1/4 cup cocoa powder

Cream cream cheese and butter together until smooth. Add vanilla and mix well. Add powdered sugar and cocoa powder and mix until smooth.

Reese's Cheesecake Brownies

This is BY FAR the best thing I've ever made. I can't have these in the house or they're gone. I made them, tasted them and immediately sent them to my hubby's work because I KNEW I would eat the entire batch. I have to admit it. I have a severe weakness for these babies. They're just way too good. Make them, love them.

One 19.5-oz. box chocolate fudge brownie mix
One 8-oz. package cream cheese, softened
One 14-oz. can sweetened condensed milk
½ cup creamy peanut butter
12 oz. Reese’s Pieces candy
One 12-oz. bag milk chocolate chips
3 tablespoons whipping cream
12 large Reese’s Peanut Butter Cups, chopped

Preheat oven to 350 degrees. Lightly coat a 9x13 pan with cooking spray.

Prepare the brownie mix according to package directions. Spread the batter in pan and set
aside. In a large bowl, beat cream cheese with hand-held mixer until fluffy. Add condensed
milk and peanut butter and beat until smooth. Stir in the Reese’s Pieces candies. Spoon the
mixture over the batter. Spread evenly.

Bake for 40 minutes or until cheesecake layer is set and edges are golden brown. Cool for
30 minutes and refrigerate for 30 minutes.

In a small microwaveable bowl, microwave the chocolate chips and whipping cream for 1
minute, or until chips are melted. Stir until smooth. Spread over cheesecake layer. Sprinkle
Reese’s Peanut Butter Cup pieces over top. Store covered in the refrigerator.

From Pip & Ebby

Hi-Hat Cupcakes

These were so fun and turn out SO fancy. My kids especially loved them since I made them mini. They're basically just a chocolate cupcake with vanilla buttercream, dipped in chocolate. They would be perfect for any party and everyone LOVES them!

Your favorite chocolate cupcakes made and cooled

1 cup (2 sticks) butter, softened

3-4 cups powdered sugar

1/4 t salt

1 T vanilla

About 4 T milk or heavy cream if needed

2 cups semi-sweet chocolate chips

3 T vegetable oil

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Pipe onto cooled cupcakes. Place in the fridge while you melt the chocolate.

In a microwave safe bowl, combine the chocolate chips with oil. Microwave in 15 second incrememts, stirring in between, until chocolate is melted and smooth.

Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes. To make the chocolate set, place in fridge and allow to cool until hard.

Idea from Martha Stewart and frosting from Savory Sweet Life

Chocolate Cake Reese's Peanut Butter Chunk Cookies

These are my new favorite cookies. Not just because they are absurdly delicious, but also because there's only 5 ingredients. Pure peanut butter and chocolate bliss!!

1 box devils food cake mix

1 stick (8 tablespoons) butter, melted (if dough seems too dry, add 2 more Tbsp melted butter)

1 large egg

2 cups mini chocolate chips

25 mini Reeses Peanut Butter Cups

Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.

Place all ingredients into a large bowl mixing until combined. I find it easiest to mix with hands. If dough seems too dry, you can add 2 additional Tablespoons melted butter. With a medium cookie scoop, scoop dough onto baking sheet placed 1 inch apart. Bake for 13-15 minutes until cooked through. Let cool for 10 minutes on baking sheet before transferring to cooling rack.

Makes 3 dozen cookies

*From Picky Palate

Reese's Fudge Pie

Peanut butter, fudge, Reese's Peanut Butter Cup Mini's, Nutter Butter crust...this is the combination for a sugar coma, but more importantly the BEST dessert EVER!!

We all know that peanut butter and chocolate are my favorite combo...by far. So anytime I come across a recipe that has these two ingredients I have to give it a try. AND lately I've been all obsessed with the Reese's Peanut Butter Cup Mini's. They're just so tiny and cute and melty and delicious!! I would call it a pregnancy craving, but I'm pretty sure I was obsessed with them BEFORE I got pregnant. This pie is so decadent, fancy, EASY (nothing to bake!) and sure to impress your holiday guests. In fact, I made this for my hubby's work and his boss took the leftovers home for his dinner party that night! I would say that's a good sign of yumminess!

For the Crust:
15-18 Nutter Butter cookies, crushed
1/4 cup butter, melted

Mix together finely crushed cookies and butter. Press evenly into the bottom of a springform pan.

For the Fudge Middle:
1 (140z) can sweetened condensed milk
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1/4 t salt
2 t vanilla
1 (8oz) bag Resse's Mini's

Mix all ingredients besides the Reese's Mini's into a medium saucepan. Heat over medium low heat, stirring constantly, until smooth. Fudge will be thick. Spread over crust. Press Reese's Mini's into the fudge (tops can still be showing.)

For the Peanut Butter Mousse:
1 cup creamy peanut butter
1 cup powdered sugar
1 (8oz) cream cheese, room temp
1 1/2 cups Cool Whip, thawed
1/4 cup melted chocolate for drizzle

Mix peanut butter, cream cheese and powdered sugar together in a mixer until smooth. Fold in Cool Whip. Spread over top of fudge. Drizzle with melted chocolate.

Chill for at least an hour before serving.

*Adapted From Cookies and Cups

Snickers Cookies

With all of this Halloween candy craziness, I was looking for a way to get rid of some. How much does one 4 year old need anyway?! I picked out all of the Snickers candy bars and made these cookies. They turned out divine. The caramel melts into a delicious, gooey bite and the cookie itself proved to be perfect. Chewy and a little crisp on the edges...just they way they should be!

1 cup (2 sticks) butter, softened
3/4 cup brown sugar
3/4 cup granualted sugar
2 eggs
1 t vanilla
1/2 t salt
1 t baking soda
2 1/4 cups flour
10 fun size Snickers bars, cut into small pieces
1/2-3/4 cup milk chocolate chips (depending on how "chunky" you want them)

Cream butter and sugars until light and creamy. Add eggs and vanilla and whip until well blended. Add salt, baking soday and flour. Stir until just combined. Stir in Snickers bars and chocolate chips. Bake at 375 degrees for 10 minutes. Let cool on tray for 2-3 minutes and then remove to a cooling rack. Enjoy!!