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f0o0od:

French Profiteroles
fuckyeahmakestuff:

Did you guys know that you could make your own Lucky Charms marshmallows?
How awesome is that?! 
via cupcake project

fuckyeahmakestuff:

Did you guys know that you could make your own Lucky Charms marshmallows?

How awesome is that?! 

via cupcake project

bakeddd:

funfetti sandwich cookies with vanilla buttercream frosting
click here for recipe

bakeddd:

funfetti sandwich cookies with vanilla buttercream frosting

thecakebar:

Chocolate Cups Tutorial w/ Peanut Butter Mousse Recipe! (tutorial/recipe)

recipecardbox:

S’mores Cupcakes
Source - Inspired by Call Me Cupcake!
Yields 24 cupcakes
Chocolate Cupcakes with Graham Cracker Base 3 cups graham cracker crumbs 1/2 cup granulated sugar 10 tablespoons butter, melted Chocolate cupcake batter, enough to make 24 cupcakes (use your favorite homemade recipe or box mix)
Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.
In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated. Place a tablespoon sized scoop of the mixture in the bottom of each baking cup. Using a glass or bottle the size of the base of the cupcake, press down the graham cracker crumbs until they form a solid crust.
Bake for 5 minutes to allow the base to harden. Cool for 5-10 minutes before filling with cupcake batter.
Fill the rest of the baking cups 2/3 full of cupcake batter. Place in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool to room temperature before glazing and frosting.
Chocolate Glaze 4 ounces semisweet chocolate, finely chopped 4 tablespoons butter 1 teaspoon light corn syrup
In a saucepan, melt together the chocolate, butter, and corn syrup over medium heat and stir until completely combined. Remove from heat and allow to cool in room temperature for about 30 minutes until chocolate thickens to a spreadable consistency. Stir occasionally.
Marshmallow Meringue 4 egg whites 1 cup granulated sugar
In a double boiler, whisk together the egg whites and sugar until the sugar is completely dissolved and the egg whites are warm to the touch, about 3-4 minutes. Remove from the heat, transfer to a medium mixing bowl, and beat the egg whites until they form stiff, shiny peaks, about 5-8 minutes.
To AssembleUsing a knife or off-set spatula, spread a thick layer of chocolate glaze on top of the cupcake, extending the chocolate to the edge of the cupcake. Let set for a few minutes.
Fill a pastry bag with the marshmallow meringue and pipe the meringue on top of the cupcake. Alternatively, you may fill a large sealable plastic bag with the meringue, snip off the corner, and pipe it on top of the cupcakes. Using a kitchen torch, lightly toast the marshmallow meringue to resemble a toasted marshmallow. Alternatively, if a kitchen torch is not available, turn the oven onto broil and place the cupcakes on a cookie sheet in the top shelf of the oven. It will only take a minute or two to get a nice toasty marshmallow look, so watch them very closely.

recipecardbox:

S’mores Cupcakes

Source - 
Inspired by Call Me Cupcake!

Yields 24 cupcakes

Chocolate Cupcakes with Graham Cracker Base 
3 cups graham cracker crumbs 
1/2 cup granulated sugar 
10 tablespoons butter, melted 
Chocolate cupcake batter, enough to make 24 cupcakes (use your favorite homemade recipe or box mix)

Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.

In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated. Place a tablespoon sized scoop of the mixture in the bottom of each baking cup. Using a glass or bottle the size of the base of the cupcake, press down the graham cracker crumbs until they form a solid crust.

Bake for 5 minutes to allow the base to harden. Cool for 5-10 minutes before filling with cupcake batter.

Fill the rest of the baking cups 2/3 full of cupcake batter. Place in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool to room temperature before glazing and frosting.

Chocolate Glaze 
4 ounces semisweet chocolate, finely chopped 
4 tablespoons butter 
1 teaspoon light corn syrup

In a saucepan, melt together the chocolate, butter, and corn syrup over medium heat and stir until completely combined. Remove from heat and allow to cool in room temperature for about 30 minutes until chocolate thickens to a spreadable consistency. Stir occasionally.

Marshmallow Meringue 
4 egg whites 
1 cup granulated sugar

In a double boiler, whisk together the egg whites and sugar until the sugar is completely dissolved and the egg whites are warm to the touch, about 3-4 minutes. Remove from the heat, transfer to a medium mixing bowl, and beat the egg whites until they form stiff, shiny peaks, about 5-8 minutes.

To Assemble
Using a knife or off-set spatula, spread a thick layer of chocolate glaze on top of the cupcake, extending the chocolate to the edge of the cupcake. Let set for a few minutes.

Fill a pastry bag with the marshmallow meringue and pipe the meringue on top of the cupcake. Alternatively, you may fill a large sealable plastic bag with the meringue, snip off the corner, and pipe it on top of the cupcakes. Using a kitchen torch, lightly toast the marshmallow meringue to resemble a toasted marshmallow. Alternatively, if a kitchen torch is not available, turn the oven onto broil and place the cupcakes on a cookie sheet in the top shelf of the oven. It will only take a minute or two to get a nice toasty marshmallow look, so watch them very closely.

dietkiller:

Chocolate Eclair Cake

dietkiller:

Chocolate Eclair Cake

clottedcreamscone:

Irish potato cakes by emma@vanillasplash on Flickr.
clottedcreamscone:

tiramisu 13 by crumblycookie on Flickr.
clottedcreamscone:

Hazelnut Chocolate Doughnut by foodishfetish on Flickr.