Cake Batter Funfetti Cookie Cups with Nutella Ganache

May 15, 2013 By 44 Comments

chocolatemooseyToday is a very special day. It just so happens to be Carla’s birthday today. You know Carla; the very talented baker over at Chocolate Moosey. She’s the gal that brings you amazing desserts like Award-Winning Chocolate Coconut Cupcakes, Lemon Coconut Cinnamon Rolls, Cadbury Creme Egg Milkshakes, and Funfetti Cheesecake. Um, yes please, I’ll take one of each. She’s even got your back when it comes to savory dishes with these Honey Butter Dinner Rolls, Roasted Jalapeño Soup, and Buffalo Chicken Dip Quesadillas.

I can’t take it anymore, I’m heading over to Carla’s for dinner and dessert. Do you think she’ll mind cooking on her birthday?

Carla is one of the nicest bloggers ever. She’s super sweet and would do anything for a friend. I’ve been lucky enough to get to know Carla over the past year and half since I’ve been blogging. She’s a fellow #SundaySupper contributor and a friend.

Guess what? I’m finally going to meet her in July at The Big Summer Potluck. I can’t wait! I foresee us becoming real pals, cupcake buddies, and maybe even BFF’s.

I knew I had to bake something really special for Carla’s birthday. Something fun and vibrant, just like Carla’s personality. I got funky with it and made cake batter funfetti cookie cups with dark chocolate nutella ganache.

Cake Batter Funfetti Cookie Cups with Nutella Ganache

Any time I get to throw a bunch of rainbow sprinkles into a bowl of batter is a good day. The flecks of brightly colored sweetness exude happiness–perfect for a birthday celebration. No matter how your day went, a bowl full of rainbow-studded cookie batter is sure to make it better.

Cake Batter Funfetti Cookie Cups with Nutella Ganache | www.themessybakerblog.com -7161

There has been a bunch of hype recently about cake batter cookies using boxed cake mix as the base. Recipes spread like wildfire on blogs, Pinterest, and food porn sites. I have nothing against boxed cake mix. It’s great to use in a pinch and a guaranteed success, but I wanted a cookie that had that classic cake batter flavor, but also tasted homemade. To acheive this, I added a combination of vanilla and almond extracts to the sugar cookie base.

Cake Batter Funfetti Cookie Cups with Nutella Ganache | www.themessybakerblog.com -7160

This recipe has taken me a few (eight to be exact) tries to perfect, but it was worth it. Look how festive and colorful they are.

They lure you in with all those bright sprinkles. They’re soft and chewy on the inside and crispy, crunchy on the outside.

Cake Batter Funfetti Cookie Cups with Nutella Ganache | www.themessybakerblog.com -7168

Cake Batter Funfetti Cookie Cups with Nutella Ganache | www.themessybakerblog.com -7170

Add a dollop of creamy dark chocolate nutella ganache and these cookies become instantly special–special enough for a birthday party. I think Carla is really going to enjoy these cookies. Whatdoya think?

Cake Batter Funfetti Cookie Cups with Nutella Ganache | www.themessybakerblog.com -7164

Cake Batter Funfetti Cookie Cups with Nutella Ganache | www.themessybakerblog.com -7167

If you’re not in the mood for chocolate, don’t add it. They’re just as good without the chocolate as they are with it.

Cake Batter Funfetti Cookie Cups with Nutella Ganache | www.themessybakerblog.com -7157

Cake Batter Funfetti Cookie Cups with Nutella Ganache | www.themessybakerblog.com -7172

Happy Birthday, Carla! Enjoy your special day, and make sure you eat a piece of cake for me.

5.0 from 2 reviews

Cake Batter Funfetti Cookie Cups with Dark Chocolate Nutella Ganache
 
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Author:
Recipe type: Cookies

Ingredients
Cookie Cups
  • 2 cups all-purpose flour
  • 1 tbs. cornstarch
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 1½ sticks unsalted butter
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 egg, at room-temperature
  • 2 tsp. vanilla extract
  • ½ tsp. almond extract
  • ⅓ cup rainbow jimmies
  • ¼ cup rainbow nonpareils
Nutella Ganache
  • ½ cup dark chocolate chips
  • ¼ cup nutella
  • ⅓ cup heavy cream

Instructions
  1. Preheat the oven to 350 degrees F. Position the rack so it’s in the center of your oven. Grease two muffin tins.
  2. In a large bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer attached with the paddle, cream together the butter and both sugars until pale and fluffy; about 3 minutes. Scrap down the sides of the bowl.
  4. Add the egg and beat until incorporated. Whisk in vanilla and almond extract.
  5. Slowly add in the flour mixture. Beat until the batter comes together and the dough is smooth, about 1 minutes.
  6. Beat in the jimmies and nonpareils. Scrape down the sides of the bowl and give the dough one last stir to make sure the jimmies and nonpareils are evenly distributed.
  7. Using a 1-inch cookie scoop, drop a rounded scoop of dough into each muffin tin. Press down slightly with your fingers. For best results, bake one tray at a time for 14 minutes and the tops are just slightly golden. Do not bake longer than 16 minutes. Remove and allow to cool in the tins for 3 minutes. Transfer to a wire rack to cool completely.
  8. Add a teaspoon of ganache to each cookie cup if desired. Sprinkle with jimmies.
Nutella Ganache
  1. Add the dark chocolate chips to a bowl. Set aside.
  2. Heat the heavy cream over medium-low heat just until it boils. Pour the cream over the chocolate and allow to set for 1 minutes. Using a rubber spatula, stir until smooth. Stir in the nutella until thoroughly incorporated.

 

Filed Under: Cookies/Brownies Tagged With: , , , , , ,

Chocolate Covered Nutella Eggs ~ #SundaySupper

March 24, 2013 By 48 Comments

Happy Sunday! This week the lovely Carla of Chocolate Moosey is hosting our Easter/Passover themed #SundaySupper. If you’re looking for a recipe to celebrate with family and friends, we’ve got it covered.

When I think of Easter treats, chocolate instantly enters my thoughts. Whether it be in the form of hollow chocolate bunnies, peanut butter eggs, pastel candy-coated morsels, or those ubiquitous Cadbury eggs, chocolate is definitely a prominent theme during the Easter holiday.

I miss the basket and easter egg hunting days. My mom would dress us up in little sailor outfits (this I don’t miss, so much) and take us to our grandparents house for yummy food and Easter egg hunts. My Mom-mom had the best Easter egg hunts. She would fill all of the brightly colored plastic eggs with the best chocolates and money. We would grab our baskets and run around the yard collecting as many brightly colored eggs as we could, each of us trying to out do the other. I remember shaking the eggs to see if I was lucky enough to get one with money. If they jangled, they were filled with quarters. If you were really lucky, you would shake a few silient eggs. They were the eggs filled with dollar bills– jackpot!

There was one Easter in particular that I remember very well. It was the Easter my brother and I found a very special  gift in each of our baskets. The “Easter Bunny” brought my brother a hollow chocolate molded airplane, and I received a hollow chocolate molded computer equipped with a mouse and keyboard. It was the coolest gift ever, which is probably why I remember that Easter so well. Then there was the time my mom and dad bought my brother and I a real, live white bunny. We named him Thumper, and he lived outside in a bunny castle crafted by my father.

I decided to make chocolate covered Nutella eggs for this week’s #SundaySupper.

Chocolate Covered Nutella Eggs | www.themessybakerblog.com-6726

These eggs are so smooth and creamy inside. They literally melt in your mouth as soon as the chocolate center comes in contact with your tongue. They remind me of a truffle, only buttery.

Chocolate Covered Nutella Eggs | www.themessybakerblog.com-6723

These are a bit tedious to make since the Nutella filling has to stay cold in order to make it easier to handle, but they’re totally worth the work.

Chocolate Covered Nutella Eggs | www.themessybakerblog.com-6728

I topped half of the eggs with festive Easter sprinkles and the other half with toasted hazelnuts. They’re the perfect Easter treat.

Check out the other Easter/Passover recipes:

Easter

Breakfast, Breads, and Buns

Appetizers and Sides

Main Dishes

Dessert

Passover

Dessert

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on Twitter on Sunday, March 24 to talk all about Easter and Passover recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

5.0 from 3 reviews

Chocolate Covered Nutella Eggs
 
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Author:
Recipe type: Chocolate, Candy

Ingredients
  • 1 cup Nutella
  • ¼ cup unsalted butter, at room-temperature
  • 4 oz. cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups bittersweet or dark chocolate chips
  • 1 tbs. shortening
  • ¼ cup toasted hazelnuts, chopped
  • ¼ cup colorful sprinkles

Instructions
  1. In a large bowl, add nutella, butter, and cream cheese. Using an electric mixer, beat the ingredients together until smooth.
  2. Gradually add the powdered sugar ¼ cup at a time, beating well after each addition.
  3. Cover the mixture and place in the refrigerator for 1 hour. Cover a cookie sheet with wax paper.
  4. Using a 1-inch scoop, scoop the nutella mixture onto the prepared cookie sheet. Place in the freezer for 15 minutes.
  5. Roll the balls in the palm of your hands until smooth. Press gently on the balls to flatten slightly. Place back in the freezer for another 15 minutes.
  6. Shape the balls into eggs. I had to place the cookie sheet back in the freezer twice to allow the balls to firm up in between shaping. When you’re finished shaping the balls, place the cookie sheet back in the freezer for 30 minutes.
  7. While the eggs are firming up, melt the chocolate. In a double boiler, or heat-proof bowl over simmering water (do not allow the bowl to touch the water), add the chocolate and shortening. Melt, stirring occasionally, until the mixture is smooth.
  8. Dip the eggs into the chocolate, one at a time, and flip with a fork to coat. Remove it from the chocolate, allowing the excess chocolate to drip off before placing the egg onto a clean wax-covered cookie sheet. Top with colored sprinkles or toasted chopped hazelnuts. Repeat until all of the eggs are finished. Place the eggs back in the freezer if necessary to firm up between dippings.
  9. Allow the eggs to firm up and chocolate to set before placing in an airtight container. Store in the refrigerator for up to 2 weeks.

 

Filed Under: Candy Tagged With: , , , , ,

Nutella & Toasted Pecan Sweet Rolls ~ #TwelveLoaves

February 27, 2013 By 29 Comments

I’m going to apologize in advance. Why? Oh, you’ll see. Just keep reading.

Have you ever been enamored by, obsessed with, or head-over-heels in love with a dessert before? Enter these sweet rolls. Everything else became a blur as I was shoveling forkful after forkful of sweet dough into my mouth. Ladies & Gentlemen, meet my new obsession.

Nutella & Toasted Pecan Sweet Rolls | www.themessybakerblog.com-6509

I’ve been in love with a lot of desserts in my lifetime, but nothing surpasses the decadence of these nutella and toasted pecan sweet rolls. The dough gets slathered with a generous helping of chocolatey Nutella, then drizzled with melted butter and sprinkled with toasted pecans before getting rolled up and baked to golden brown perfection.

Be still my beating heart!

Fear of devouring the entire pan myself led me to dealing out sweet rolls at a healthy snacking party. Was I ashamed? A little. What choice did I have? It was either give them away or eat the entire pan myself.

Nutella & Toasted Pecan Sweet Rolls | www.themessybakerblog.com-6511

I wasn’t actually planning on making sweet rolls. They were more of a happy accident… A really delicious happy accident. Maybe even life changing. I was originally going to make my grandmother’s recipe for English muffin bread for #twelveloaves when a diligent effort to locate the recipe failed. Let’s just say I’m thankful I keep a large stock of Nutella on hand at all times.

Nutella & Toasted Pecan Sweet Rolls | www.themessybakerblog.com-6534

One bite, and that’s it. You’re. In. Love! Just give yourself over to the sweet roll. You can’t fight it; why try?

Nutella & Toasted Pecan Sweet Rolls | www.themessybakerblog.com-6528

The sweet mocha glaze gets drizzled on while the rolls are still warm. Oozing its way through the doughy fissures, the glaze creates a caramelized crunch on its journey to the underbelly of the rolls, ensuring each roll is perfectly coated with the gooey glaze and each bite is just as sticky and delicious as the one before it.

Nutella & Toasted Pecan Sweet Rolls | www.themessybakerblog.com-6520

Your chin and fingers are coated with mocha glaze, but you don’t care, because licking your fingers at the end just prolongs the sweet moment of pure bliss.

Nutella & Toasted Pecan Sweet Rolls | www.themessybakerblog.com-6530

Enjoy one. Enjoy two. Heck, enjoy the entire pan. Or, you know, share the sweet roll love. I’ll leave it up to you to decide.

5.0 from 2 reviews

Nutella & Toasted Pecan Sweet Rolls
 
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Sweet roll dough adapted from The Pioneer Woman
Author:
Recipe type: Sweet Rolls
Serves: 18

Ingredients
Sweet Roll Dough:
  • 2 cups whole milk
  • ½ cup granulated sugar
  • ½ cup canola oil
  • 1 pkg. yeast
  • 4½ cups all-purpose flour
  • 1 tsp. salt
  • ½ tsp. baking powder
  • ½ tsp. baking soda
Nutella Filling:
  • 1 cup Nutella, slightly melted (see note)
  • 4 tbs. unsalted butter, melted
  • ⅓ cup brown sugar
  • 1 cup toasted pecans, chopped
Mocha Icing:
  • 2 cups powdered sugar
  • 3 tbs. strongly brewed coffee
  • 1 tbs. half & half
  • ¼ tsp. vanilla extract
  • Pinch of salt

Instructions
  1. In a large pot over medium-low heat, whisk together milk, sugar, and oil. Using a candy thermometer, heat the milk to 120 degrees F. Sprinkle the yeast over the top of the warm milk mixture. Stir in 3½ cups of flour. Take off the heat. Cover the pot with a towel and allow to rest, undisturbed, for 1 hour.
  2. Add the remaining 1 cup of flour, salt, baking powder, and baking soda to the mixture. Stir until combined. Place the lid on the pot and refrigerate until the mixture is completely cool (the dough is easier to handle if it is refrigerated).
  3. Preheat the oven to 375 degrees F. Butter a large baking dish, or two pie plates or round cake pans.
  4. Remove the dough from the refrigerator. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, about 24 inches long and 10 inches wide. Drizzle the melted nutella onto the dough. Spread evenly with a rubber spatula. Drizzle the nutella with the melted butter. Sprinkle with brown sugar and toasted pecans.
  5. Starting at the side furthest from you, roll the dough toward you, until it resembles a log. Pinch to seal. Turn the dough over so the seal faces the work surface. Slice into 2-inch thick rolls and place in the baking dish cut side down.
  6. Cover the baking dish with a towel and allow to rise for 30 minutes. Place in the oven and bake for 20 minutes, or until the rolls are golden brown in color.
Mocha Icing:
  1. In a large bowl, whisk together powdered sugar and salt. Whisk in coffee, half & half, and vanilla extract until smooth.
  2. Remove the rolls from the oven. Allow the rolls to cool for 5 minutes before drizzling on the icing. Serve warm.
  3. Note: Heat the Nutella for 30 seconds in the microwave to create a spreadable consistency.

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#MuffinMonday~Nutella Swirl Pumpkin Chocolate Muffins

October 8, 2012 By 20 Comments

Happy #MuffinMonday!

Why should you make muffins? Um, they’re delicious! Need more convincing? Oh, alright.

  1. They’re individual, which means there’s no need to share and, as you all know, I don’t respond well to sharing. I’m like Joey on Friends… Jennie doesn’t share her food. Sorry!
  2. They only take a few minutes to whip up, and I’m a huge fan of instant gratification. When this girl wants something, she doesn’t like to wait for it.
  3. They’re extremely versatile. Like bananas? Throw some in. Chocolate fan? Add those, too. The list goes on.
  4. Did I mention that they’re delicious? Well, they are.

Convinced?

This week’s muffin recipe happened to be something I already have on the blog, a chocolate banana muffin. So, I decided to shake things up a bit and make a Nutella swirl pumpkin chocolate muffin, and it’s damn good!

I know I’m going a bit overboard with pumpkin, but, in my defense, it’s fall.

The chocolate really shines in this recipe. There’s a touch of cocoa powder in the batter, a generous amount of chocolate chips studded throughout, and a dollop of Nutella swirled in the center. Chocolate fans… You’re welcome.

The pumpkin is there to aid in the moist, cake-like texture of this cupcake. This may be the moistest muffin I’ve ever had.

Enjoy!

#MuffinMonday~Nutella Swirl Pumpkin Chocolate Muffins
 
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Author:
Serves: 16

Ingredients
  • Dry
  • 1½ cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ cup cocoa powder
  • Wet
  • 1 cup pumpkin puree
  • ½ cup unsalted butter, melted
  • 2 eggs
  • ½ cup brown sugar
  • 1 tsp. vanilla
  • ½ cup chocolate chips
  • ⅓ cup Nutella

Instructions
  1. Preheat oven to 375 degrees F. Line 16 muffin tins with paper liners.
  2. In a small bowl, whisk together flour, baking soda, cinnamon, and cocoa powder. Set aside.
  3. In a large bowl, whisk pumpkin puree and melted butter. Whisk in eggs, brown sugar, and vanilla. Fold in dry ingredients until just combined, then gently fold in chocolate chips.
  4. Fill each of the tins half way. Using a ½ teaspoon, add a dollop of Nutella, then top with batter. Swirl with a knife. Bake for 15-18 minutes, or until a tooth pick inserted in the center comes out clean.

 

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#MuffinMonday: Nutella Swirl Donut Muffins

August 6, 2012 By 30 Comments

I’ve been MIA for the past week, and I’m so very sorry. My grandfather had surgery last Tuesday, so I travelled on up to Cow Country to take care of him. I waited on him hand and foot, because I’m his favorite granddaughter (I’m his only granddaughter), and that’s what favorite granddaughters’ do to make their grandfathers feel better.

I made a ton of food while I was in Cow Country. I made this tomato and bacon pie by The Country Cook. It was Amazing! My grandmother adored this pie, so much that she couldn’t stop talking about it. She even ate it for breakfast one morning. I also perfected pizza dough over the weekend. Don’t worry, I’ll share the love later on this week. Last, but certainly not least, I made Nutella Donut Muffins for my very first #MuffinMonday.

These donut muffins put a smile on my grandfather’s face. He loved them! He loved them so much that he ate three of them in one sitting. Trooper, right? His exact words as he reached for his third muffin were, “Well, it’s not like I get these often, so I’m eating another one.” Go ahead, Pop-pop! I was secretly cheering him on from the sidelines.

I don’t know about you, but Monday is not my favorite day of the week. Monday means it’s the end of the weekend. No more Sunday fun day. No more sleeping in. No more baking all weekend. No more footloose and fancy free. No more late night cocktail hours. It’s back to all work and no play.

Oh, Monday. How I dread your arrival.

Muffins make Monday’s a bit more tolerable, which is why An from Bakerstreet created #MuffinMonday.

Thanks to An, Monday’s aren’t so bad now.

These Nutella donut muffins will brighten any Monday. Guaranteed!

It’s a donut. It’s a muffin. It’s a donut muffin, and it’s one of the best muffins I have ever eaten. The texture is moist and cake-like, and a dollop of Nutella gets plopped in the middle, creating a fudgy center. You’ll forget all about Monday and the upcoming work week when you sink your teeth into one of these delicious muffins.

Happy #MuffinMonday!

 

Nutella Swirl Donut Muffins

3/4 cup sugar
1 large egg
1 1/2 cups + 2 teaspoons all purpose flour
2 tsp baking power
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 tsp. orange zest
1/4 cup vegetable oil
3/4 whole milk
1 tsp. vanilla extract
About 1/3 cup Nutella

Preheat oven to 350F. Grease a muffin tin with cooking spray, or line with cupcake papers.

In a large bowl, whisk together sugar and egg until combined. Add in flour, baking powder, salt, orange zest, and cinnamon. Mix until combined.

Add in the vegetable oil, milk, and vanilla extract. Stir until just combined.

Fill each mini muffin cup about 2/3 full with batter. Add a dollop of nutella to each muffin and swirl with a knife.

Bake for 12-15 minutes. Cool muffins on a wire rack before serving.

Adapted slightly from Bakerstreet

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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Nutella & Almond Bars

July 27, 2012 By 22 Comments

As promised, I made y’all nutella and almond bars. They happen to be healthy, but you’d never know it. They taste like you’re biting into a chocolate candy bar, only better because this bar is made with my current obsession… Nutella. I. Love. It!

I happened to find it in a twofer pack at my local Costco.

Gotta love buying in bulk.

I came across it as I was walking down the peanut butter and jam isle. At first I passed it, and then recognition kicked it. I did the old swirlaroo and ran back down the isle. You see, I didn’t exactly believe what I just saw, but there it was shining in its glorious plastic wrap before me. I stood there for a brief second with my jaw to the floor taking in the beautiful sight before me.

After the initial shock, I ran up to it, hugged it, and raised it over my head in triumph. This was a really exciting moment for me, people! Two large jars of Nutella in one pack! I felt like a winner. I felt like the universe was on my side for once. Thanks for coming to Costco. Here’s your twofer pack of Nutella. People, life doesn’t get any better than this. No. Wait. It does. I totally took that twofer pack home, made myself some Nutella and almond bars, and ate them. Bam! Life just got better.

I found this recipe on The Healthy Foodie. Sonia sure knows how to make healthy look and taste delicious. I adapted the recipe slightly to fit my taste preferences.

Aren’t these the cutest bars ever? And, they’re down right tasty to boot.

The bars get stored in the refrigerator until you’re ready to eat them.

These bars are ridiculously easy to make. All you have to do is place all of the ingredients in the bowl of a food processor and pulse until smooth. No baking required.

This is healthy snackin’ made tasty.

I’m also announcing the winner of the PB Crave giveaway! Drum roll, please.

Congrats, Judy Gardner! You’re the lucky winner.

Nutella & Almond Bars

1 cup Nutella
1 cup raw almonds
1/2 cup flaxseed meal
1/2 cup shredded coconut

Line a square 8-by-8 pan (or smaller) with parchment paper.

Place all of the ingredients in the bowl of a food processor and blend until the mixture comes together and the almonds become small chunks, about 2 minutes. Make sure you stop the processor to scrap down the sides.

Transfer the mixture to the parchment lined pan. Press the mixture into the pan, forming it into a square.

Refrigerate for at least 2 hours before cutting into bars. Store in an airtight container, separating each layer with wax paper, for up to 1 week. Enjoy!

adapted from The Healthy Foodie

 

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