Let’s face it, cupcakes are fun. Familiar, colorful and oh-so-cute, these whimsical little cakes are famous for full-on flavor and mile-high frosting. And don’t forget the decorations. Best of all?

soft ganache (two weights of cream and one weight of chocolate), medium ganache (equal weights of cream and chocolate), and firm ganache (one weight of cream and two weights of chocolate). SOFT ...

Let’s get one thing straight: We love chocolate frosting and could never complain about anything frosting-related. It’s just that in fall and winter when the holidays start up, we’re in full-on baking ...

Preheat your oven to 325° F (160° C) and prepare 12 paper cupcake cases in muffin tins. 3. Place the butter and chocolate into a double boiler and stir until melted, then set aside. 4. In another bowl ...

1. Preheat the oven to 180°C. Spread the hazelnuts over a baking sheet and roast for 8 – 10 minutes. Cool completely. 2. Place the hazelnuts and cocoa in a processor. Pulse until the nuts are broken ...

In a large bowl place all your dry ingredients. Then whisk together till mixed. To your dry ingredients you will add the eggs,milk, vanilla and milk. Wisk till all is incorporated. Your batter should ...

Everyone loves a good chocolate cake. While you can always order one from the store, however, the joy of baking one at home can be unparalleled. From mixing the ingredients and then waiting for the ...

Like bananas, pumpkins lend a moist texture and tender crumb to baked goods without adding fat. While most pumpkin cakes are finished with a cream cheese- or lemon-based frosting, this one uses a sour ...

1 pound good-quality bittersweet chocolate, finely chopped, see cook’s notes 2 1/3 cups heavy whipping cream 1/4 cup corn syrup Cook’s notes: I use Trader Joe’s “Pound Plus” dark chocolate; it is ...