Author: Chocolate Covered Weekly

by Vera Dawson
High Country Baking
September 7, 2018
The two-inch cakes feature a rich chocolate flavor and moist, dense texture (think pound cake) complemented by thick swirls of smooth, melt-in-your-mouth peanut butter frosting.
INGREDIENTS
½ cup plus 1 tablespoon bleached all-purpose flour (spoon gently into measuring cup and level)
½ cup plus 1 tablespoon superfine granulated sugar, preferably Baker’s
¼ cup unsweetened natural cocoa (NOT Dutch-processed)
2 healthy pinches baking soda
1/8 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces and softened
1 large or extra-large egg, cold
1 large or extra-large egg white
¼ cup milk, cold
½ teaspoon instant espresso powder
Generous ½ teaspoon vanilla extract

PEANUT BUTTER FROSTING
4 tablespoons unsalted butter, softened
½ cup creamy peanut butter
1 teaspoon vanilla
1 ½-2 cups confectioners’ sugar
2-4 tablespoons milk or cream

CHOCOLATE TOPPING, OPTIONAL
2 ounces semisweet chocolate
MAKE THE CAKES
1. Preheat the oven to 350 degrees, with a rack in the lower third. Line the cupcake pan with paper liners. Lightly grease the liners with a vegetable oil-flour baking spray.
2. Combine the flour, sugar, cocoa, baking soda and salt in a large bowl and whisk vigorously to combine. Add the softened butter pieces, the egg and the egg white. Set a timer for 2 minutes. Using an electric mixer on medium speed, beat until the dry ingredients are moistened but not wet. Increase the mixer speed to high and beat until the 2 minutes are up. Scrape the sides and bottom of the bowl.
3. In a 1-cup measure or small bowl, combine the cold milk, the espresso powder and the vanilla. Add this to the batter and beat for another 2 ½ minutes on high speed, scraping the sides and bottom of the bowl as you do so.
4. Spoon the batter into the prepared pan, filling the cups to about a quarter of an inch from the top. Smooth the tops and tap the filled pan on a counter a couple times to release any air bubbles. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes (longer for standard-sized cupcakes). Don’t overbake. Remove to a rack and cool about ten minutes. Remove the cupcakes from the pan and let them cool completely.
The recipe yields 12 two-inch mini-cupcakes or about 7 standard cupcakes.

RECOMMENDED TIPS FOR YOU
5. Cut the butter into 8 pieces, add them and the peanut butter to a mixing bowl and beat with an electric mixer until smooth. Beat in the vanilla and sugar, ¼ cup at a time, until a firm, smooth mixture forms. Add milk or cream a little at a time until it reaches a pipe-able consistency. If it’s too thin, add more sugar. Spoon mixture into a piping bag fitted with a star tip and make swirls of frosting on each cake. If using chocolate topping, grate about 1 ½ tablespoons of the semisweet chocolate and sprinkle it on the frosted tops. Melt the remaining chocolate and drizzle it decoratively over the frosting.
Vera Dawson, author of the high-altitude cookbooks “Baking Above It All” and “Cookies in the Clouds,” is a high-altitude baking teacher. Her recipes have been tested in her Summit County kitchen and, whenever necessary, altered until they work at our altitude.

These soft, cakey spiced double chocolate cookies are vegan, gluten free, soy-free, nut-free, and grain-free.
COOK TIME
10 minutes
INGREDIENTS
• 1 ripe banana
• 2/3 cup coconut sugar
• 1 teaspoon vanilla extract
• 1 tablespoon olive oil
• 2 heaping tablespoons cacao powder
• 1 cup buckwheat flour
• 1 cup quinoa flour or rice flour
• Stevia (a sachet or several drops of stevia concentrate). Use more coconut sugar if you omit this ingredient
• 4-5 tablespoons liquid sweetener (agave or maple syrup)
• 1/4 cup coconut oil
• Good pinch of salt
• 1 teaspoon cinnamon
• 1/3-1 teaspoon ground ginger (your call)
• 1/8-1/4 teaspoon ground cloves (your call)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ac vinegar
• 1/3 cup chocolate chips
PREPARATION
1. Preheat oven to 350 °F.
2. Add banana, cacao, olive oil, coconut oil, coconut sugar, salt, spices and liquid sweetener to a mixing bowl. Mash together until the banana is well mashed, then whisk mixture for a couple of minutes. Add the baking powder, baking soda and vinegar a whisk to incorporate.
3. Stir in the flours until well mixed. Stir in about 1/4 cup of hot water to thin to a thick cake or brownie batter consistency.
4. Stir in chocolate chips. Taste the cookie dough (if you are ok with that) to test its sweetness. Add more flour if too sweet, or more coconut sugar if not sweet enough, mixing well.
5. Using a large spoon, drop spoonfuls of the batter on parchment lined baking sheets, ensuring an inch around each so the cookies can spread as they bake.
6. Bake for 10-11 minutes, rotating your trays half way through for best results. They are done when the bottoms are brown and the tops are soft but not too soft. These can burn easily so take them out on time.
7. Cool and enjoy.

Enticing name? Just wait ‘til you taste them! You’ll be addicted! And so simple to make.

1 sleeve of saltine crackers or 3 sheets of matzo
2 sticks of butter cut into squares
1 cup light brown sugar
1 bag chocolate chips (semi-sweet or dark)

Preheat oven to 400ᴼF. Line cookie baking sheet with parchment paper and place crackers (matzo) on. In a medium saucepan, slowly melt the butter, then add in the brown sugar on a low to medium heat, stirring continuously. Once it reaches a boil, do not stir and allow a rolling boil for three minutes. It will turn a rich golden amber color, do not burn. Remove from heat and pour over crackers (matzo), covering evenly.
Place in oven for approximately 5 minutes, the butter and sugar will be bubbling, do not burn. Remove from oven and pour chocolate chips over the crackers (matzo). The chips will start to melt, spread over crackers (matzo) with a knife.
Transfer pan to the refrigerator for about an hour. One big sheet of deliciousness will form on the cookie sheet. Break up into pieces and enjoy!
Store in an airtight container with parchment paper between layers.

A great treat around the winter holidays – or any time of the year!

CAKE LAYER

1 cup sugar
4 eggs, beaten
½ tsp. salt
1 – 16oz. can chocolate syrup
½ cup butter
1 cup flour
1 tsp. vanilla

Mix sugar and butter and beat until blended. Add beaten eggs and mix. Stir in salt, chocolate syrup, vanilla, and flour. Mix together until blended. Pour into 9″x13″ greased pan. Bake 350ᴼF, 30 minutes. Cool in pan.

MINT LAYER

2 cups 10X sugar
½ cup butter
2 Tbsp. crème-de-menthe

Mix. Spread over cooled cake.

GLAZE

6 oz. chocolate chips
6 Tbsp. butter

Place chocolate chips and butter in small bowl and microwave to melt. Cool. Once mint layer is set, pour glaze over layer. Chill 5-10 minutes. Cut into squares.

Rich, moist chocolate cake – and the icing is just as good!

1 ½ cup sugar
2 cups plain flour
1 ½ cup mini-marshmallows
1 stick margarine
½ cup shortening
3 Tbsp. cocoa
1 cup Coca-Cola (not diet)
2 eggs – beaten
½ cup buttermilk
1 tsp. baking soda

In a large bowl, mix sugar, mini-marshmallows, and flour, and set aside. Bring to boil margarine, cocoa, shortening, and Coca-Cola. Pour over dry ingredients and stir (use wire whip) until melted (or nearly melted).
Stir in buttermilk, beaten eggs and baking soda. Mix well but do not beat. Pour in well greased and floured pan or pans (2 small pans or one large sheet pan). Bake at 350ᴼF, 35 to 40 mins. LET COOL.

ICING

1 stick margarine
6 Tbsp. Coca-Cola
3 Tbsp. cocoa
1 box powdered sugar
1 cup chopped nuts

Bring margarine, Coca-Cola, and cocoa to boil. Remove from heat and add one box powdered sugar. Beat until smooth. Stir in nuts. Note: For sheet pan make only half icing recipe.