S’mores Cupcakes (or Chocolate Graham Cracker Cupcakes With a Graham Cracker Crust)

I’ve been kicking around this idea for quite some time and when I was asked to make a little last minute treat for company, I figured this might be a good time to work on them. So, I did a little bit of research and after looking at multiple recipes I decided a little combination of three simple recipes would help me achieve more or less what I wanted. These are the three recipes I pilfered elements from: Cupcakes Take the Cake –S’mores cupcakes, Annie’s Eats –S’mores cupcakes, Culinary Couture Blog –Chocolate graham cracker cupcakes. A little idea from each went into these to make a very tasty cupcake. My only issue with these was that I didn’t try to make a frosting because it was so last minute, so I used Jet-Puffed marshmallow fluff for a jar and while it gave me the desired (more or less, anyway) flavor, it was not pretty at all. You know, this stuff:


But, like I said they were good and I didn’t hear any complaints. Forgive me for not having better pictures, but I had a lot of people in the house and all I have is a couple shots of the finished products. Sue me.


Here comes the recipe:

S’mores Cupcakes

  • 1/2 cup of flour
  • 1 and 1/2 cups of graham crackers finely ground
  • 2 teaspoons of baking powder
  • 1/2 stick of unsalted butter
  • 2/3 cup of sugar
  • 1 generous teaspoon of vanilla extract
  • 2 eggs, room temperature
  • 3/4 cup of milk
  • 1/2 cup of cocoa powder

For the Graham cracker crust:

  • 1 and 1/2 cups of graham crackers
  • 1/3 cup of butter melted
  • 1/4 cup of sugar (I skipped this ingredient, it was sweet enough without it)

1. Preheat oven to 350 degrees.

2. Grind about 40 graham crackers in food processor to make 3 cups. Split into two portions of 1 and 1/2 cups each. Set one aside for crust.

3. Melt butter in microwave and add 1 and 1/2 of graham crackers (plus sugar if desired) and mix well.

4. Spoon 1 tablespoon of mixture into cupcake liners and tamp down with small glass.

5. Place in oven for 5 minutes. Remove, but maintain oven temperature.

6. Combine flour, ground graham crackers, cocoa powder and baking powder in one bowl. Set aside.

7. Cream butter and sugar. Add one egg and mix well, then add second and continue to mix while adding vanilla.

8. Add flour and graham cracker mixture to creamed butter, alternating with milk and continue mixing until batter has a nice consistency.

9. Spoon mixture into cupcake liners to 3/4 full. Place in oven for 18-20 minutes or until a toothpick comes out clean.

10. Cover with your marshmallow frosting, small marshmallows, Jet-Puff, etc. If you have any remaining graham crackers from the crust feel free to sprinkle on top.


Again, I used Jet-Puffed marshmallow crème, which, while it gives you the marshmallow taste you want for s’mores, it doesn’t look pretty because it goes from fluff to sticky marshmallow goo in no time at all. That’s why my cupcakes look the way they do, but I didn’t have many options due to my time constraints and not knowing that the marshmallow crème would just turn into cream. See?:


The graham cracker crust gave the cupcake a great flavor as well as a little bit of texture. My only issue was that if you weren’t careful it all stayed in the liner. I found this to be easier to eat with a fork than to eat straight from the wrapper, but maybe that’s me. Who knows? But, hey if you want to try making these your own, feel free. I want to see how yours come out. Until next time.


Mexican Chocolate Chocolate Cupcakes

Sorry for not writing something sooner. I don’t know how many people actually visit to check for updates versus subscribing/following the blog. I don’t get a ton of comments, so it’s tough to tell. In any case, I’m back with something a little different. Shout out to my co-worker May who I was talking to about some other thing and led me to this idea. This will span two posts, as I will post the frosting separately. This recipe is stolen from My Baking Addiction’s – Chocolate Chocolate Cupcakes only I passed on the chocolate frosting and decided to go with an horchata frosting instead. The idea stemmed from a summer party I had last year when I made my Mexican chocolate chunk cookies and horchata ice cream. That was a huge hit and when I was thinking of something to bake this week and I thought of Mexican chocolate chocolate cupcakes, but got stuck with what to top them with. I first thought of marshmallow icing, but that’s not how hot chocolate is drank south of the border. I sat on the idea for a day before I wondered if horchata icing existed. Turns out someone created it, so off I went to the store to pick up the necessary ingredients, namely horchata, but at the store I decided to just go ahead and make my own. Anyway, that’s the other recipe which you will find here: Horchata Icing.

Mexican chocolate chocolate cupcakes with horchata icing

Ok, without anymore unnecessary here’s a recipe that I hope you will enjoy: Mexican chocolate chocolate cupcakes.


Makes about 2 dozen cupcakes

  • 2 cups of flour
  • 1 cup of sugar
  • 1 teaspoon of baking powder
  • 2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 1 cup of unsweetened cocoa
  • 1 cup of oil or 1/2 cup of applesauce 1/2 cup of oil
  • 2 cups of hot water
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 1 cup (4 pucks) of Mexican chocolate broken up (See here how to do so)

1. Preheat your oven to 350 degrees.

2. Combine all ingredients into large mixing bowl and mix well.


3. Fill cupcake cups 2/3 of the way with batter. The easiest way to do this evenly  is to scoop from the bottom where the chocolate chunks are and then a little from the top, so that you don’t get a dozen chocolate cupcakes and another dozen with chocolate chunks and not much else.


4. Bake for 10-15 minutes or something like that, you know the drill, shove a toothpick inside and when it comes out clean they’re ready. Allow to cool before frosting.

Mexican chocolate chocolate cupcakes

5. Eat’em up!


I ran into a couple of issues with these cupcakes, but I’m not sure which step is at fault, maybe someone out there with more experience could tell me. My cake stuck to the paper more than usual. I’m not sure if it was the Mexican chocolate, the half cup of oil, the cheap baking cups, or even a combination of all of those or none of those.

Mexican chocolate chocolate cupcakes with horchata icing

In any case, I hope you enjoy them with the horchata icing as I would recommend, but do with them what you will. They’re probably pretty good without icing, I wouldn’t know, but I’ll let you tell me below. Until next time, I stole the baking.

Pumpkin and Pecan Cupcakes With Brown Butter Icing

While at work yesterday, someone suddenly got a craving for Sprinkles cupcakes and made the mistake of bringing it up to everyone. That’s when I knew what I’d be up to today…cupcakes! I remembered that I had just picked up a can of pumpkin, which I had intended to use in a pumpkin shake (I’ll probably be posting about that very soon), which would make for great cupcakes. I had also recently made a trip to Costco, where I nabbed a rather large bag of pecan halves, so I’ve got everything I need to make a delicious cupcake. Plus, there’s a little bonus if you want something extra in the form of white chocolate chips.

Before I get into the recipe I would like to cover one educational thing because I was asked this over the weekend by the cupcake hungry coworker, but on Saturday. The topic is pumpkin, she asked me what the difference was between pumpkin puree and pumpkin pie filling. Pumpkin pie filling is already spiced and is almost ready to go for a pie, whereas pumpkin puree is nothing but pumpkin. The labels are a little tricky because they may both say 100% pumpkin, but if in doubt look at the ingredients and you’ll see for pumpkin puree there is just one, I’ll let you guess at what that lone ingredient may be. With pumpkin pie filling you’ll see a longer list of ingredients. Now you know.


Now on to the thing you care about a recipe for delicious pumpkin cupcakes with pecans and/or white chocolate chips with brown butter icing. The two recipes were adapted/lifted from Brown Eyed Baker (the cupcakes) and Martha Stewart (the icing). Here’s what you need:


Pumpkin Cupcakes with Pecans

Makes approximately 32 cupcakes

  • 4 cups of cake flour sifted
  • 1 teaspoon of baking soda
  • 1 tablespoon + 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 2 teaspoons of ground cinnamon
  • 1 tablespoon of ground ginger
  • 1 teaspoon of ground nutmeg
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon of ground cloves
  • 1 cup of unsalted butter, room temperature
  • 2 1/2 cups packed light-brown sugar
  • 4 large eggs
  • 1 cup of buttermilk
  • 1 1/2 cups of canned pumpkin puree
  • 1 1/2 cups of pecan pieces
  • 1 cup of white chocolate chips or regular chocolate chips (optional)

**Note that in my Kitchen Aid stand mixer everything goes nearly to the top of the beater blade. Not sure if mine is 4.5 quarts or 5 quarts, but be wary if using something smaller if something smaller exists.

1. Preheat oven to 350 degrees. Place cupcake liners in muffin tins.

2. Sift your flour and add baking powder, baking soda, salt and spices.

3. Cream together brown sugar and butter until fluffy.

4. Add eggs, one at a time and beat thoroughly into mixture. IMG_0273

5. Add flour in three parts, alternating with 1/2 of buttermilk. Mix well.

6. Add pumpkin. Mix well. IMG_0274

7. Add pecans and/or chocolate/white chocolate chips. Mix.

What I did was make half of my batter with only pecans and with the remaining batter I added the chocolate chips, both chocolate and white chocolate.


8. Fill liners about 3/4 to the top. I used my Oxo Medium sized cookie scoop; two scoops was perfect and made for some very uniform cupcakes.

9. Bake for 15-18 minutes at 350 degrees, rotating two tins midway through baking.


Get up close and personal with this pumpkin and pecan cupcake.


Want to top it with something a little different? How about this very simple brown butter icing?:

Brown Butter Icing

  • 4 tablespoons of unsalted butter
  • 1 cup of sifted powdered sugar
  • 1 teaspoon of vanilla extract
  • 1-2 tablespoons of milk

1. Grab a small saucepan and toss in your butter. Heat on medium high heat until you get a nutty brown color. The whole process takes about ten minutes or so. Remove from heat and pour into a bowl.

2. Add sugar, vanilla and one tablespoon of milk, stir until smooth. If your icing is too think add in remainder of milk a little bit at a time until you reach a spreadable consistency. Allow five minutes to cool

I think mine was a little too runny, but I spooned it over my cupcakes anyway. Or at least over a good portion of them. The recipe may not cover all 32 of your cupcakes, but there’s always a few people who prefer them un-iced, de-iced, without icing.


I picked this recipe mainly because of the sheer amount of cupcakes it yielded. Many of the other recipes would only net me a dozen cupcakes, which wasn’t going to cut it for me. I’ve got to share these with friends and family. For the record, they were well received. I hope you dig these. Let me know if you do. I like the comments, they’re so few and far between.



Okay, normally I write something about what I learned, but I don’t really have much to share this time. They’re cupcakes and they came out well, with the exception of the brown butter icing, which wasn’t bad, just a little runnier than I hoped. I probably could have fixed it with more powdered sugar, but there’s enough sugar in these bad boys, right? Do we really need more? I says no. Anyway, let me know what you think of these and how you might improve on them or make them differently. Until next time.


Chocolate-Cookie Butter Ice Cream

I hadn’t heard of cookie butter until a few months ago when I was first introduced to it by someone on Twitter. Shortly after that I had some in my grubby hands, and, though it’s delicious as all hell, I don’t use it all that much. I’ve seen cookie butter cookie recipes, but try entering that into the Google and see what happens…a bunch of butter cookie recipes show up. I’ll eventually get to one of those, but this time around I wanted to beat the Central California heat (again) with ice cream. For the second week in a row, I’m not baking. I’m sorry, I’m not living up to the title of the ‘blog, but I think you’ll be ok with it once you get a taste of this ice cream.


Let’s go back for a second to explain a little about cookie butter. Think about what peanut butter, cashew butter, almond butter, etc. are and you can imagine what comprises cookie butter. Cookie butter tastes a lot like gingerbread cookies. This particular jar used in my ice cream comes from Trader Joe’s. I made a special trip just to find this as the nearest store to me is roughly an hour away…ok, I went to the one near work, it was still a special trip just for this little jar.

Cookie butter

So, this weeks recipe is adapted from the ice cream recipe book, The Perfect Scoop, by David Lebovitz. Incidentally, I own one book of recipes and this is it, I bought it two years ago and have never used it because I don’t make a ton of ice cream because something is apparently wrong with me. This is from the Chocolate–Peanut Butter Ice Cream recipe with cookie butter substituting for peanut butter…obviously.

Chocolate-Cookie Butter Ice Cream adapted from recipe by David Lebovitz

  • 2 cups half and half
  • 1/4 cup of unsweetened Dutch process cocoa powder
  • 1/2 cup sugar
  • pinch of salt
  • 1/4 cup cookie butter

1. Place half and half, cocoa powder, sugar, and salt into saucepan and whisk away.


2. Heat to boiling. Stir frequently until it comes to a boil. It will foam up at which point you have about three to five seconds to remove it from the heat or risk it boiling over and making a mess of your stove top. Trust me on this one. Your chocolate may or may not look like mine here. This should take somewhere in the neighborhood of 5-10 minutes or so, now you’re done with the stove top.


3. Add in your cookie butter and whisk away, the heat will melt up the cookie butter easily. At this point I let mine cool off for a few minutes and stirred every couple of minutes to avoid that film that covers the top of anything milky. After a few more minutes you can place in a heat proof/freeze proof container and place it in the freezer giving it a little stir every few. I don’t know if this is at all necessary, for all I know the ice cream maker would take care of all that, but I don’t chance the little clumps in my ice cream, so I cut them off before they even start.

4. Check the directions for your particular ice cream maker and add mixture according to their suggestions. Mix it up and you will eventually get something that resembles ice cream like this:


5. Work quickly to avoid the melted spots like those in the picture below. It’s just not pretty for picture taking. Freeze in container, I use the disposable/reusable Ziploc containers, they come in a variety of shapes and sizes and enjoy 8 or so hours later, any sooner than that and you’re eating pudding or soft serve.IMG_0152

What I learned from this recipe:

  • You have no idea how easy some ice cream mixtures are to make. This is one of those recipes that takes all of ten minutes worth of work and the rest of the time is spent either waiting for the ice cream maker to do its thing or waiting for it to freeze so you can have at it. Oh, and you will have at it, it’s sooooo good.
  • One quart of ice cream is never, ever, under any circumstances enough. Especially when you make something that’s really good and you’ve got a few sweet tooth’s (sweet teeth?) to satiate.
  • You know what doesn’t photograph well? Ice cream, that’s what.

I’m still thinking of what this would pair up really well with, so if you’ve got an idea please let me know. Maybe it’s time to work on a cookie butter cookie recipe? It’s like the M.C. Escher drawing of the hand drawing the hand.

As always, thanks for reading. If you’re inclined, please share this with friends and family.

Mexican Chocolate Chunk Cookies


OK, this is sort of a lengthy story that I will try to condense into something a lot shorter and neat. I think it was a year ago that the family went to lunch in Santa Cruz, CA. As we were leaving town and making our way home the other folks we were with decided they wanted some coffee and something sweet. We stopped at a little café and my better half (I always refer to her this way because she’s just better human being than I) got this cookie that was sort of an orange color, she didn’t like it, so she passed it over to me and I thought it was delicious. Some time later I thought to myself, ‘I could probably make something like that’, so I scoured the web for a recipe and sort of struggled to find anything. At that point I figured I’d take the next logical step, which would be to just make a chocolate chip/chunk cookie and replace the chocolate with Mexican chocolate. I did and they were a hit with a particular little visitor, who happened to be coming over this past weekend.

On Saturday ‘mi media naranja’  (that means my half orange…it’s a saying in Spanish akin to better half or other half) got a text from a cousin that was coming over stating they hadn’t left yet and that her son was wondering if I would be making the cookies I made last time. I was going to make cupcakes, but when you get requests they’re hard to ignore, right? So, her son wanted these cookies and I was willing to oblige. Luckily, I had just about everything on hand, well everything except for Mexican Chocolate that hadn’t gone beyond the best by date. If these were for myself I’d take a look at the chocolate and ‘risk’ something only two months beyond said date, but I would never do that to others. The chocolate is only $3-4, so it’s not a terribly expensive endeavor and after you have these cookies you’ll feel they’re well worth the effort of seeking out.

If you’re not familiar with Mexican chocolate it comes in an octagonal shaped brick/puck and is usually found somewhere either with the baking stuff or near the hot chocolate stuff since that’s traditionally what it’s used for. It essentially consists of three ingredients, chocolate, sugar and cinnamon, so if you can’t find it anywhere you could probably just add cinnamon to regular chocolate and get similar results, though how much is out of my scope of knowledge. These are the two brands generally found at the market’s nearest us:


As you can see one is made by Nestle and features an old lady who resembles Mrs. Doubtfire on the box, the other doesn’t. I used the chocolate on the right for these cookies.

This is what the chocolate looks like, you can see the sugar crystals sticking out and that it’s divided into wedges for portioning out when turning into a drink:


So, now that we know a little more about the chocolate and my family life let’s go ahead and move on to the recipe, yes?

I set off to look for a nice chocolate chip cookie recipe and found this one, by Dora on AllRecipes.com, with over 4000 reviews and a 4.5 star rating I figured this would be a good one. This is my adaptation of said recipe:

Mexican Chocolate Chunk Cookies:

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups Mexican chocolate (4 pucks broken up)

    First I took a hammer, yes, hammer to the chocolate to break it up into chunks. In the past I would take a can of corn or soup to it, then finish it off with a hand operated food chopper, (Slap Chop, anyone? Yeah, me neither) but that’s not all that efficient, so this time I took a hammer to it and it was much easier. Just be careful please. You might be able to do this with a knife, but that’s a little too dangerous for me because it’s such a thick piece of chocolate. Anyway, I threw four on the floor and pounded them until they were broken up pretty good. [Note: The Ibarra’s chocolate was handy for this because it comes in sealed plastic packaging, the Abuelita’s comes wrapped in a wax paper type package, so bag it up before breaking to avoid a mess.] I then threw it into a measuring cup since I didn’t know how these would measure out. I then threw the chocolate into a Ziploc back and pounded out the chunks that I felt were too big, be careful not to rip the bag. Four pucks were a perfect two cups:


    By the way, don’t reach your hand into my picture, please. By the way, I use by the way a lot.

    Hammer and chocolate. That should be my logo…or not.

    What you’ll notice when you hammer out the chocolate is that the cinnamon and sugar will start to come out. If you cared about how the cookie looks you could probably take out all the powdery stuff and just drop in the chocolate. I throw it all into the mix.

    Preheat your oven to 350 degrees. Go ahead and cream your butter and sugars together. When that’s done add in your first egg let it mix well and then add the second and keep mixing. Add vanilla and keep mixing.


    This next step I’d never done prior to this recipe, not sure if this is some trade secret or not, but dissolve your baking soda into hot water and stir into mix. Add your salt. Mix in your flour, I always do so in portions, so as not to make a huge mess. That much I’ve learned from experience. Add chocolate. Note that because the chocolate is in fairly big chunks if using a stand mixer it will struggle trying to mix this, it may sort of kick and buck a little. You could also mix it in by hand if you’re not comfortable with subjecting your mixer to this ‘torture’. Drop your cookies onto an ungreased cookie sheet and bake for ten minutes.


    I took my cookies out at exactly 10 minutes because I like them chewy. Leave them in a touch longer if you like them crispy. I just got the OXO medium size cookie scoop from Amazon.com to make uniform cookies and it was my first time using it and it works just as well as advertised.


    I only noticed this yesterday, but the chunks weren’t as prevalent as I would have liked, but it was pointed out to me that it may have been because I ate it when it was still warm. They don’t stick out much, but they’re there.IMG_0079

    Those look pretty uniform if you ask me.


    I ate mine warm with a  small scoop of vanilla ice cream. IMG_0086

    When I made these cookies last year I served them with homemade horchata ice cream, but that’s a recipe for another day.

    The cookies went fast and I got lots of compliments from everyone. Let me know what you think.

    Dark Chocolate and White Chocolate Tunnel of Fudge Bundt Cake

    The heat and work had me a little spent this past Monday, so I wasn’t terribly in the mood to make something, but I decided to press on anyway, for you.

    As an aside, I found it to be a huge win when I didn’t have to turn on the air conditioning because it didn’t enter the triple digits. I’m not a fan of heat, I prefer a more moderate climate. Anyway, after searching for some time for a simple recipe, I finally found one that I could make with relative ease, then I decided to try and flip it and twist it.

    This cake goes by a couple different names from what I could gather: Magic Tunnel cake or Tunnel of Fudge cake, either way it’s sort of like a lava cake made in a bundt pan. You get cake and tucked in the middle of the slice is a little bit of underbaked gooey goodness. Apparently the history goes far back to a Pillsbury baking competition way back before time was even measured, or maybe it was the 1960’s. Either or. Feel free to look that up, but that’s a brief history of it made even briefer.

    I wouldn’t call this a resounding success, but it wasn’t a miserable failure, either. It was good, could’ve used a minute or two less in the oven because the outer edges burned just a touch, but I followed the recipe, so I’ll blame it on any of a number of factors, which I’ll get to at the end. First, I’m going to need to apologize because the site I got this recipe from has entirely disappeared from my computer. Checked the history like five times already, everything from Monday is there and everything after Monday is there, save for this site. I’ve been searching for about two hours now. It’s been fruitless. If I ever find it, I’ll definitely link to it, but until then I’ll go with what I remember. I altered the recipe and did make a little note to myself with the changes and what I would do the next time. Here we go, all apologies to the original creator:

    Dark Chocolate and White Chocolate Tunnel of Fudge Bundt Cake

    For Dark Chocolate Portion:

    • 1 cup of butter
    • 1 cup of sugar
    • 4 eggs
    • 1 cup of flour
    • 6 ounces dark chocolate chips (I used Hershey’s Special Dark)
    • 1/2 teaspoon vanilla
    • 1 teaspoon salt

    For White Chocolate Portion:

    • 3-4 ounces white chocolate chips (I used Ghiradelli white chocolate)
    • 1/2 cup butter
    • 1/4 cup flour
    • 1 egg
    • 1/4 cup sugar
    • 1/2 teaspoon vanilla

    (If you want to make a single flavor cake, just add up the ingredients and pick a chocolate. In other words 1.5 cups butter, 1.25 cups sugar, 1.25 cups flour, roughly 8 ounces chocolate, etc.)

    For the remainder

    • Cocoa powder to dust bundt cake pan
    • Confectioner’s sugar for dusting cake afterwards (optional)
    • Pecans or walnuts (optional)

    Dark Chocolate portion:

    So, here’s what to do for the dark chocolate portion, beat the eggs and sugar until the sugar is no longer visible and crystalized. Meanwhile you can butter the pan and dust it with some cocoa powder. Melt your chocolate in a double boiler if you have one, I used a saucepan inside a larger pot of heated water. Melt and stir until smooth, though, I reckon a little lumpy wouldn’t be horrible for texture, that is. Let your chocolate cool a bit then add slowly to the egg mixture, so as not to make chocolate scrambled eggs. Once that is mixed, sift a cup of flour and add to chocolate mixture. Mix it up, if you want to add nuts this is probably the time to do so. Pour the mixture into your bundt cake pan. It may look something like this:


    White Chocolate portion:

    You’re essentially repeating the same steps for the white chocolate that you did above, but it’ll be on a smaller scale. I’m not sure if the proportions shake out, but it’s all cake and it’s all going down the same face hole, so that’s just how I figured it out.

    Beat egg and sugar until you’ve knocked the crystal out. Melt butter and white chocolate. (Not having the foresight of making this visually appealing for the blog I didn’t even bother to clean the saucepan, so my white chocolate isn’t white, it’s just lighter brown. I guess it didn’t matter to me since it was all cake, but it should have because the contrast would’ve made this look a lot prettier. Don’t make my mistake if you’re going for something aesthetically pleasant. I also didn’t clean out my mixing bowl, so the same thing happened twice. Still, there’s contrast with the two chocolate mixtures as you can see in the picture below.

    Let your white chocolate cool some. Add your flour to the egg and sugar mixture. Add your vanilla and slowly add in cooled down white chocolate. Now add to bundt pan. I laid it on top, trying to keep it in the center of the mixture (see photo below), hoping that would make it look cool once baked, which it sort of did as you’ll see further down the line.


    The original recipe called for baking at 425 degrees for exactly 20 minutes. Now, my cake came out a tad burnt and I’m not sure if that’s because I can’t trust my oven temperature because I didn’t do what I normally do, which is set my timer for a minute or two short of what is recommended then hover over it in order to prevent mishaps such as this, or if it’s because this was the first time using the pan. Then again it’s also possible that the temperature was too high all together because most other recipes I’ve seen have it bake at 350 degrees for about 45 minutes. Maybe I’ll try again another day down the road. Either way this is what it looked like coming out of the oven. You can see the burned edges in the lower left corner. Oh, and the toothpick/cake tester thing won’t work as the cake should be gooey, you’re just going to have to monitor your time carefully.


    Flipped it over onto a plate and you can see that it’s just a touch overdone on top, but that didn’t seem to affect the taste of it too badly. Also, of note I don’t have nice plates like other people do. I’m sorry. I guess that’s something I’ll have to work on in the future for the sake of food photography (phoodtography? foodtography?)

    At this point you can go ahead and dust it with confectioner’s sugar if you like. If you’re not counting calories maybe a chocolate glaze on top would be awesome? I ran out of powdered sugar, so I just sprinkled some of my left over cinnamon sugar from my last cupcake recipe on top. IMG_0058

    Cut yourself a little slice of cake and you may see something like this: IMG_0059

    That’s a nice firm cake ‘crust’, undercooked cake in the center, and what’s that at the bottom of the slice? Gooey white chocolate (I know, it’s brown, whatever, I already admitted my shortcomings) and that’s all good. Serve it with some vanilla ice cream or whatever floats your raft. Enjoy. Oh, and if it’s cooled off, throw it in the micro for about ten seconds and enjoy it warm.

    What I learned this time around:

    • Bookmark a site when you find a recipe you like, so that it doesn’t disappear into the either forevermore, so that you can give credit where credit is due. (I’m really truly sorry to the original creator)
    • Clean out your bowl and/or pot when making something like this that you’re going to use for photographic evidence. It’ll make it look a whole lot better, since that is what you’re going for. *facepalm*
    • Always set your timer to the minimum time required or even sooner just in case something like this happens.
    • Consider getting an oven thermometer to ensure your ovens accuracy.

    If you give this a shot, let me know how it goes. Share a picture, I’d like to see what my cake should have looked like. Smile Until next time. Thanks for looking, liking, sharing, doing what you do. I appreciate it immensely.