Type what you have

Ingredients

• ✓ dark chocolate chip
• rolled oat
• peanut butter
• honey
• flax seed
• protein powder
• coconut
• chia seed
• coconut extract
• coffee bean
• cocoa powder

Instructions

1. 1 Mix oats, peanut butter, honey, dark chocolate chips, flax seeds, protein powder, coconut, chia seeds, and coconut extract together in a large bowl; fold in coffee beans. Form mixture into 1-inch balls.
2. 2 Place cocoa powder in a small bowl. Roll each ball in the cocoa powder until coated.

By Bonnie O'Shea

Ingredients

• ✓ dark chocolate chip
• buckwheat
• hemp seed heart
• almond
• coconut flakes
• chia seed
• cacao nib
• almond butter
• sugar
• honey
• salt
• almond butter

Instructions

1. 1 Line a 9x13-inch baking pan with parchment paper.
2. 2 Combine buckwheat, hemp seed hearts, almonds, coconut flakes, chia seeds, and cacao nibs in a large bowl.
3. 3 Mix 1 1/2 cup almond butter, sugar, honey, and salt together in a large saucepan over low heat. Cook, stirring frequently, until sugar dissolves, about 5 minutes. Pour in buckwheat mixture; stir until completely coated. Press mixture into the prepared pan.
4. 4 Place chocolate chips and 1 tablespoon almond butter in a small saucepan over low heat; stir until melted, about 5 minutes. Spread melted chocolate over the mixture in the pan with a spatula.
5. 5 Refrigerate until firm, about 1 hour. Cut into bars.

By my2peaches

Ingredients

• ✓ dark chocolate chip
• rolled oat
• almond flour
• flax seed
• chia seed
• cranberry
• pecan
• peanut butter
• honey
• vanilla extract

Instructions

1. 1 Mix oats, almond flour, chocolate chips, flax seed, and chia seeds together in a large bowl. Add cranberries, pecans, peanut butter, honey, and vanilla and mix with your hands (you may want to wear gloves).
2. 2 Roll dough into twenty four 1 1/2-inch balls and place in resealable bags. Store in the refrigerator for up to 4 to 5 days, or freeze until ready to use.

By Linda Nofsinger

Ingredients

• ✓ dark chocolate chip
• almond flour
• butter
• egg
• walnut
• cranberry
• coconut flakes
• sunflower seed
• flax seed
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix almond flour, butter, and 1 egg in a bowl until well combined. Press into the bottom of an 8-inch square pan.
3. 3 Stir chocolate chips, walnuts, cranberries, coconut flakes, sunflower seeds, and flax seeds together in a large bowl. Cover the almond dough with this mixture.
4. 4 Mix cream and remaining egg thoroughly in a small bowl; pour evenly over the fruit-nut mixture.
5. 5 Bake in the preheated oven for 25 minutes. Remove from the oven and cool to room temperature, 30 to 45 minutes. Chill in the refrigerator for 2 hours before cutting into 16 bars.

By catwall

Ingredients

• ✓ dark chocolate chip
• ✓ dark chocolate chip
• ginger
• cinnamon
• black pepper
• salt
• cayenne pepper
• heavy cream
• gingersnap cookie

Instructions

1. 1 Add chocolate chips to a heat-proof mixing bowl; add ginger, cinnamon, black pepper, salt, and cayenne. Heat cream over medium heat until it just starts to simmer. Immediately remove from heat and pour hot cream over chocolate. Shake bowl slightly to fully cover the chocolate; let sit for 2 minutes. Slowly whisk until well combined and a thick, glossy ganache forms.
2. 2 Cover ganache with plastic wrap and let cool to room temperature or until firm enough to scoop, about 15 minutes. Form about 2 teaspoons of the ganache into balls using a small sorbet scoop, or roll by hand. Place balls onto a baking sheet lined with silicone or parchment paper. Refrigerate until cold and firm, about 15 minutes, then re-roll as needed to smoothen.
3. 3 Place a heat-proof bowl over a pot of hot water on the lowest heat settling. Add most of the chocolate chips, reserving about 1/3 cup, to the bowl and let melt, about 5 minutes. In the meantime, break gingersnap in half and place on a plate next to a microplane. Stir the reserved chocolate chips into the melted chocolate until they disappear. Remove from heat.
4. 4 Dip truffles into the melted chocolate by hand or by holding each truffle with a fork and spooning the chocolate on top. Place truffles on the baking sheet and swirl the tops with your finger. Grate the gingersnap on top. Let truffles rest on the baking sheet until the coating dries and hardens completely, trimming away excess chocolate from the bases using the back of a knife if desired.

By John Mitzewich

Ingredients

• ✓ dark chocolate chip
• irish cream
• whipping cream
• confectioners' sugar
• irish cream
• whipping cream
• vanilla extract
• egg
• bread
• butter

Instructions

1. 1 Whisk together the 1/2 oz. Baileys Original Irish Cream, 4 oz. of whipping cream and 2 tbsp confectioners sugar until mixture forms soft peaks. Chill and put aside for topping the finished product.
2. 2 Combine 2 1/2 oz. of Baileys Original Irish Cream, 2 1/2 oz. of whipping cream, 1/2 tsp of vanilla extract and 2 eggs in a shallow dish.
3. 3 Dip the bread into the mixture while heating 1 tbsp butter in a pan for frying.
4. 4 Fry dipped bread until golden brown on each side.
5. 5 Top with whipped cream mixture.

By Baileys

Ingredients

• ✓ dark chocolate chip
• whole wheat flour
• cocoa powder
• baking soda
• salt
• silken tofu
• sugar
• olive oil
• vanilla extract
• bittersweet chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
2. 2 Combine flour, cocoa powder, baking soda, and salt in a bowl; set aside.
3. 3 Place tofu in a blender; cover. Blend until smooth. Add sugar and olive oil; blend for 1 minute. Pour into a bowl; stir in vanilla extract.
4. 4 Place bittersweet chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching until chocolate is melted. Stir melted chocolate into tofu mixture until combined. Stir in flour mixture until thoroughly combined, about 3 minutes. Fold in chocolate chips; transfer to the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool before slicing into bars.

By Ashely

Ingredients

• ✓ dark chocolate chip
• strawberry
• sugar
• lemon juice
• heavy cream
• milk
• egg yolk
• vanilla extract
• salt
• ice cube

Instructions

1. 1 Combine strawberries, 1/4 cup sugar, and lemon juice in the bowl of a food processor; pulse until strawberries are coarsely chopped. Transfer to a bowl; refrigerate until chilled, about 1 hour.
2. 2 Heat 1 cup heavy cream, milk, and remaining 3/4 cup sugar in a saucepan over medium-low heat until warmed through and sugar is dissolved, about 5 minutes. Remove from heat, cover, and cool for 30 minutes.
3. 3 Whisk egg yolks together in a bowl; slowly whisk warm cream mixture into yolks, whisking constantly. Transfer egg yolk mixture back into the saucepan.
4. 4 Heat egg yolk mixture over medium heat, constantly stirring and scraping the bottom of the saucepan, until custard thickens and coats the back of a spatula, about 5 minutes.
5. 5 Pour remaining 1 cup heavy cream into a large bowl; set a strainer over the bowl. Slowly pour custard through the strainer into heavy cream; stir. Add vanilla extract and salt; stir in chilled strawberry mixture and chocolate chips.
6. 6 Place ice cubes into a large bowl and add water; stir. Place bowl of strawberry custard into the ice bath; cool to room temperature, stirring occasionally, about 10 minutes. Remove bowl from ice bath; cover with plastic wrap. Refrigerate until well chilled, 8 hours to overnight.
7. 7 Pour chilled custard into an ice cream maker and freeze according to manufacturer's instructions until it reaches "soft-serve" consistency. Transfer to an airtight container, cover surface with plastic wrap, and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

By Rose

Ingredients

• ✓ dark chocolate chip
• cooking spray
• gluten-free oat
• quinoa
• applesauce
• egg
• white sugar
• vanilla extract
• baking soda
• salt
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
2. 2 Place 1 cup oats in a food processor; pulse 7 to 8 times. Add quinoa and pulse until finely chopped.
3. 3 Transfer oat and quinoa mixture to a large bowl. Add remaining 1 cup oats, applesauce, eggs, sugar, vanilla extract, baking soda, and salt; mix well to combine. Fold chocolate chips and pecans into the batter.
4. 4 Drop tablespoons of batter onto the baking sheet.
5. 5 Bake in the preheated oven until edges are golden, about 14 minutes. Let sit on the baking sheet for 1 to 2 minutes before moving to a wire rack to cool, about 25 minutes.

By grampnana

Ingredients

• ✓ dark chocolate chip
• cooking spray
• dark chocolate
• egg
• white sugar
• heavy cream
• butter
• all-purpose flour
• salt
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 20 muffin cups with cooking spray and dust with flour, or line with paper liners.
2. 2 Melt chopped dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
3. 3 Beat eggs in a large bowl with an electric mixer until light and fluffy; beat in sugar gradually on high speed. Add cream and beat until batter has doubled in volume. Beat in butter until well combined. Beat in flour and salt on low speed until well combined. Beat in melted chocolate on medium speed until well combined. Stir in chocolate chips and pecans. Pour batter into muffin cups.
4. 4 Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

By lioness_melinda

Ingredients

• ✓ dark chocolate chip
• milk chocolate protein powder
• all-purpose flour
• baking soda
• baking powder
• salt
• applesauce
• greek yogurt
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 9 muffin wells with cupcake liners or coat with nonstick spray.
2. 2 Whisk together powder drink mix, flour, baking soda, baking powder, and salt in a medium bowl until well combined.
3. 3 Whisk together applesauce, yogurt, sugar, egg, and vanilla in a large bowl. Add flour mixture; mix until just combined. Fold in chocolate chips. Portion batter evenly into the prepared muffin wells.
4. 4 Bake in the preheated oven for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the center of muffins spring back when lightly pressed, 10 to 12 more minutes.

By Qhhunters

Ingredients

• ✓ dark chocolate chip
• chocolate-hazelnut spread
• cooking spray
• butter
• white sugar
• egg
• heavy cream
• vanilla extract
• baking powder
• salt
• all-purpose flour

Instructions

1. 1 Line a baking sheet with parchment paper. Place tablespoon-sized mounds of chocolate-hazelnut spread on the parchment paper. Freeze completely, 2 to 3 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch-square baking pan with cooking spray.
3. 3 Combine butter and chocolate chips in a saucepan over medium heat. Cook and stir until mixture is completely melted, 3 to 5 minutes.
4. 4 Pour chocolate mixture into a bowl and let cool for 5 minutes. Add sugar; mix until dissolved. Add eggs 1 at a time, mixing fully after each addition. Add cream, vanilla extract, baking powder, and salt; mix well. Add flour by spoonfuls, mixing fully after each addition. Pour half the batter into the prepared baking pan. Arrange frozen chocolate-hazelnut mounds on top; cover with remaining batter.
5. 5 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 40 minutes. Slide a spatula around edges to release sides and let pan cool fully on a rack or countertop, at least 30 minutes. Cover with plastic wrap and refrigerate until set, about 2 hours. Cut into squares.

By Meagan Siddiqui

Ingredients

• ✓ dark chocolate chip
• cooking spray
• brown sugar
• peanut butter
• honey
• butter flavored spread
• vanilla extract
• oat
• cinnamon
• salt
• dried cranberry
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray with nonstick cooking spray.
2. 2 Melt together the brown sugar, peanut butter, honey, butter flavored spread, and vanilla extract in a small saucepan over low heat. Stir until well combined; remove from heat.
3. 3 Combine the oats, cinnamon, and salt in a large bowl. Pour the brown sugar mixture into bowl; stir well to combine. Stir in the chocolate chips, dried cranberries, and almonds. Spoon into the prepared pan; pat down and spread evenly.
4. 4 Bake in preheated oven until browned, 15 to 20 minutes.

By CusineLover

Ingredients

• ✓ dark chocolate chip
• all-purpose flour
• powdered peanut butter
• baking powder
• salt
• peanut butter
• butter
• white sugar
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Whisk flour, powdered peanut butter, baking powder, and salt together in a bowl.
3. 3 Beat peanut butter and butter together in a bowl until creamy. Gradually add white sugar and brown sugar; beat until fluffy. Add eggs and vanilla extract; beat until smooth. Stir in flour mixture and chocolate chips until incorporated. Spread batter into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool on a wire rack.

By Ben

Ingredients

• ✓ dark chocolate chip
• all-purpose flour
• cocoa powder
• baking soda
• applesauce
• kale
• white sugar
• butter
• egg white
• vanilla extract
• canola oil
• honey

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk flour, cocoa powder, and baking soda together in a bowl.
3. 3 Combine applesauce and kale in a blender; blend until smooth, about 30 seconds.
4. 4 Beat sugar, butter, egg white, and vanilla with an electric mixer in a bowl until smooth and creamy; beat in kale mixture, canola oil, and honey. Stir flour mixture into kale mixture until dough is just mixed; fold in chocolate chips. Drop spoonfuls of dough onto the prepared baking sheet.
5. 5 Bake in the preheated oven until edges are slightly hardened, 10 to 12 minutes.

By LaurenElizabeth

Ingredients

• ✓ dark chocolate chip
• poppy seed
• buttermilk
• egg white
• butter
• sugar
• egg yolk
• all-purpose flour
• baking soda
• baking powder
• vanilla extract
• cinnamon sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.
2. 2 Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside.
3. 3 Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated.
4. 4 Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
5. 5 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.

By Emilie E

Ingredients

• ✓ dark chocolate chip
• date
• water
• walnut
• vegetable oil
• egg
• vanilla extract
• rolled oat
• cocoa powder
• baking soda
• cinnamon
• salt

Instructions

1. 1 Place dates in a small bowl; add enough hot water to cover. Set aside until soft, about 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
3. 3 Remove dates from water; reserve soaking liquid. Combine dates, walnuts, and vegetable oil in the bowl of a food processor; pulse until mixture forms a paste and no large date chunks remain (this may take several minutes). Add soaking liquid, 1 tablespoon at a time, if mixture is too dry, until reaches a paste-like consistency.
4. 4 Add egg and vanilla; pulse to combine. Add oats, cocoa powder, baking soda, cinnamon, and salt; pulse to combine, scraping down the sides of the bowl as necessary. Fold in chocolate chips (dough will be very sticky).
5. 5 Scoop dough into balls using a medium cookie scoop; place 1 inch apart onto the prepared baking sheets. Press dough balls down with damp fingers to flatten slightly.
6. 6 Bake in the preheated oven until cookies are just set, 13 to 15 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store in the refrigerator until ready to serve.

By Kim

Ingredients

• ✓ dark chocolate chip
• ✓ dark chocolate chip
• all-purpose flour
• salt
• baking powder
• baking soda
• butter
• brown sugar
• granulated sugar
• egg
• vanilla extract
• caramel-filled chocolate candy
• salt
• parchment paper

Instructions

1. 1 Preheat oven to 350 degrees F. Line a baking sheet with Reynolds® Parchment Paper and set aside.
2. 2 Whisk together flour, kosher salt, baking powder and baking soda; set aside. Mix butter, light brown sugar and granulated sugar together with an electric mixer until light and fluffy.
3. 3 Beat in eggs, one at a time. Add vanilla and beat. Slowly add flour mixture, mixing gently until incorporated. Fold in caramel filled chocolate candies and chocolate chips.
4. 4 Roll 2 tablespoons of dough into a ball, covering any candies with dough so they are not exposed.
5. 5 Place dough balls on parchment lined baking sheets. Bake cookies for 10-12 minutes. Cool cookies on baking sheet for 5 minutes and transfer parchment paper with cookies onto wire racks to cool completely.
6. 6 Drizzle cooled cookies with melted chocolate and sprinkle with sea salt. Chill cookies until chocolate sets.

By Reynolds KitchensR

Ingredients

• ✓ dark chocolate chip
• apple
• pear
• brown sugar
• vanilla extract
• cornstarch
• cinnamon
• nutmeg
• clove
• salt
• egg
• water
• pie crust
• granulated sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Stir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt together in a bowl. Whisk egg and water together in a small bowl.
3. 3 Roll pastry out on a lightly floured surface; cut into circles with a 3- to 4-inch round cookie cutter. Spoon a small amount of apple mixture onto center of each pastry circle; fold circles in half and press firmly to seal edges. Crimp with a fork, if desired. Place pies on prepared baking sheet.
4. 4 Cut 3 small slits in top of each hand pie with a sharp knife. Brush surface of pies with egg mixture; sprinkle with decorating sugar.
5. 5 Bake in the preheated oven until lightly golden, about 25 minutes; allow pies to cool to room temperature, about 20 minutes.
6. 6 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Drizzle melted chocolate over pies.

By Chef V

Ingredients

• ✓ dark chocolate chip
• cooking spray
• all-purpose flour
• sugar
• baking powder
• salt
• milk
• egg
• butter
• vanilla extract
• lollipop stick
• peanut
• sea salt

Instructions

1. 1 Grease a waffle iron with cooking spray and preheat according to manufacturer's instructions.
2. 2 Whisk flour, sugar, baking powder, and 1/2 teaspoon salt together in a large bowl.
3. 3 Whisk milk, beaten eggs, butter, and vanilla extract together in a separate bowl. Pour over flour mixture; stir until batter is just moistened.
4. 4 Scoop 2 teaspoons of batter into the waffle iron for each waffle pop, leaving space between each one. Insert a lollipop stick 3/4 of the way into each pool of batter. Close lid; cook until golden and crispy, about 1 minute. Transfer waffle pop to a cooling rack. Repeat with remaining batter and lollipop sticks.
5. 5 Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
6. 6 Scoop melted chocolate into a pastry bag fitted with a small writing tip or into a plastic resealable bag with a corner snipped off. Drizzle chocolate over one side of the waffle pops.
7. 7 Sprinkle peanuts and a small pinch of flaked salt over pops while chocolate is still warm. Let cool until chocolate firms up, about 5 minutes.

By foodelicious

Ingredients

• ✓ dark chocolate chip
• butter
• white sugar
• egg
• vanilla extract
• almond extract
• all-purpose flour
• cocoa powder
• instant chocolate fudge pudding mix
• baking soda
• salt
• cherry
• chocolate chunk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Beat butter and sugar together in a large bowl with an electric mixer until smooth. Beat eggs into butter mixture one at a time; add vanilla extract and almond extract and mix until smooth.
3. 3 Whisk flour, cocoa powder, pudding mix, baking soda, and salt together in a bowl. Stir 1/3 the flour mixture into butter mixture. Repeat with remaining flour mixture, mixing well after each addition. Fold cherries, chocolate chips, and chocolate chunks into dough. Drop cookie dough by the spoonful 2-inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven until golden and set, 10 to 15 minutes.

By Louise

Ingredients

• ✓ dark chocolate chip
• all-purpose flour
• cocoa powder
• baking soda
• baking powder
• salt
• butter
• brown sugar
• white sugar
• egg
• milk
• vanilla extract
• red food coloring

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a bowl.
3. 3 Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and white sugar until smooth, about 1 minute. Beat egg, milk, and vanilla extract into butter mixture; beat in food coloring until uniformly colored.
4. 4 Stir flour mixture into butter mixture gradually with electric mixer on low speed until combined; stir in 1 cup chocolate chips. Cover bowl with plastic wrap; place in the refrigerator for 1 hour or up to overnight.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Roll dough into 2-inch balls; place on prepared baking sheets and flatten slightly.
6. 6 Bake in the preheated oven until edges are lightly browned, about 10 minutes. Sprinkle cookies with a few additional chocolate chips; allow to cool completely.

By Chef V

Ingredients

• ✓ dark chocolate chip
• banana
• brown sugar
• sugar
• salt
• baking powder
• baking soda
• butter
• milk
• vanilla extract
• all-purpose flour
• walnut
• banana
• white sugar

Instructions

1. 1 Combine ripe banana, brown sugar, white sugar, salt, baking powder, baking soda, melted butter, milk, and vanilla in a mixing bowl; use a potato masher to mash the mixture into a smooth puree. Add flour and mix until just combined. Stir in walnuts and chocolate chips until evenly mixed.
2. 2 Transfer batter evenly into two lightly buttered coffee mugs or cups. Tap a few times on a towel to settle everything down and ensure there are no air pockets.
3. 3 Microwave cups, one at a time, until a toothpick comes out clean, about 1 minute.
4. 4 Let cool before serving.
5. 5 Optional: Garnish each with banana slices and dust with sugar. Brulee the tops with a blowtorch.

By John Mitzewich

Ingredients

• ✓ dark chocolate chip
• all-purpose flour
• baking powder
• baking soda
• salt
• banana
• milk
• vanilla extract
• sugar
• butter
• egg
• walnut
• dark chocolate
• cream
• banana chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Whisk flour, baking powder, baking soda, and salt together in a bowl; set aside.
3. 3 Mash bananas, milk, and vanilla extract together in a separate bowl until smooth; set aside.
4. 4 Beat sugar and butter together in a separate large bowl with a spatula until creamy. Whisk in eggs, one at a time, then whisk in banana mixture. Add walnuts, chocolate chunks, and flour mixture; mix with a spatula until no dry spots remain.
5. 5 Spoon batter into the prepared muffin cups, filling each to the top, distributing excess batter as needed. Tap the tin against the counter to expel any air bubbles.
6. 6 Bake in the preheated oven until the tops are lightly browned, about 25 minutes. Cool cupcakes to room temperature, at least 20 minutes.
7. 7 Pour hot cream over chocolate chips in a bowl; let sit for a few minutes, then whisk, increasing speed gradually, until color is uniform. Spread ganache over cooled cupcakes; garnish with banana chips. Refrigerate to firm ganache frosting, if desired.

By John Mitzewich

Ingredients

• ✓ dark chocolate chip
• walnut
• vanilla extract
• maple syrup
• egg
• whole milk greek yogurt
• pumpkin puree
• banana
• allspice
• clove
• nutmeg
• salt
• ginger
• baking soda
• baking powder
• cinnamon
• whole wheat flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt).
2. 2 Whisk flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, cloves, and allspice together in a bowl.
3. 3 Whisk bananas, pumpkin purée, yogurt, eggs, maple syrup, and vanilla extract together in a large bowl until well combined. Add flour mixture, in two batches, mixing briefly after each addition; fold in chocolate chips and walnuts. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool on a wire rack for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack to cool completely.

By Kim

Ingredients

• ✓ dark chocolate chip
• white chocolate chip
• water
• gummy bear
• pretzel stick
• chocolate-covered caramel candy
• skewer
• toothpick
• piping tip
• piping bag
• green food coloring
• cocoa powder
• milk
• confectioners' sugar
• vanilla extract
• shortening
• butter
• baking soda
• sour cream
• egg
• salt
• white sugar
• all-purpose flour
• cocoa powder
• butter
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a jelly roll pan.
2. 2 Bring water, butter, and cocoa powder to a boil in a large saucepan. Remove from heat and stir in flour, white sugar, and salt.
3. 3 Beat eggs, sour cream, and baking soda in a bowl; stir into flour mixture until just blended. Pour batter into the prepared jelly roll pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cake cool completely.
5. 5 Make frosting while cake is cooling. Cream butter, shortening, and vanilla extract together in a large bowl. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Add milk; continue beating until frosting is light and fluffy.
6. 6 Divide frosting into 3 bowls. Mix cocoa powder into the first bowl until it's dark and chocolaty. Mix green food coloring into the second bowl. Set third bowl aside. Fill 3 piping bags with the chocolate, green, and plain frosting; attach round tips.
7. 7 Use a ruler to measure out 2 equal 'end zones' on each side of the cooled cake. Use a skewer or toothpick to poke a few holes to mark where the end zones will be.
8. 8 Pipe a big green square 'playing field' between the end zones. Cover the entire square with green frosting; smooth out using a small offset spatula.
9. 9 Create the end zones. Pipe a rectangle on one side of the field using chocolate frosting. Fill the rectangle with frosting; smooth out with a clean offset spatula. Repeat on the other side of the field using the plain buttercream.
10. 10 Place cake in the freezer for 1 hour. In the meantime, make your decorations.
11. 11 Stack 3 caramel candies and glue them together with chocolate frosting. Snap 1 pretzel stick in half and use chocolate frosting to glue one half to each end of a full stick. Adhere to the top of the caramels with more frosting. Repeat to make another goalpost.
12. 12 Sort gummy bears into 2 sets of team colors.
13. 13 Fill a mug with boiling water and place offset spatula inside. Remove the cake from the freezer. Thoroughly dry the spatula and use it to smooth any lumpy frosting on the cake. Repeat if the spatula cools down.
14. 14 Carefully plot out chalk lines for the field using a ruler and toothpick or skewer. Draw 6 dotted lines 1 inch apart. Carefully cover all of the dotted lines with white chocolate chips.
15. 15 Line each end zone with dark chocolate chips to create a border with the field, leaving room for the goalposts in the middle. Arrange gummy bears on the field.

By Gabby Vernon-Melzer

Ingredients

• ✓ dark chocolate chip
• piping tip
• piping tip
• coupler
• piping bag
• marshmallow
• red food coloring
• cocoa powder
• yellow food coloring
• heavy cream
• salt
• peppermint extract
• vanilla extract
• powdered sugar
• butter
• peppermint extract
• peppermint candy
• heavy cream
• white chocolate
• sour cream
• coffee
• vanilla extract
• egg
• butter
• white sugar
• brown sugar
• salt
• baking powder
• baking soda
• cocoa powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup standard cupcake pans with paper liners.
2. 2 Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
3. 3 Combine sugars and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time, thoroughly mixing after each addition. Beat in vanilla extract.
4. 4 Mix 1/3 of the flour mixture into the butter mixture until just combined. Mix in 1/2 of the coffee and 1/2 of the sour cream until just combined. Add remaining flour mixture alternately with remaining sour cream and coffee. Do not overmix. Fill the prepared cupcake cups evenly with batter.
5. 5 Bake in the preheated oven until they spring back lightly when touched, 18 to 22 minutes. Let cool completely, 30 minutes to 1 hour.
6. 6 Core cooled cupcakes using a knife or cupcake corer, cutting about halfway down. Save cupcake centers for another use (such as for making a batch of cake balls).
7. 7 Prepare ganache. Add white chocolate chips and heavy cream to a large, microwave-safe bowl. Heat at 50% power until chocolate is melted and smooth, in 30-second intervals, stirring after each. Mix in crushed candies and peppermint extract until thoroughly combined. Allow to cool for 10 minutes, stirring often.
8. 8 Place ganache in a piping bag or resealable plastic bag with a corner cut off. Fill each cupcake to the top with ganache. Allow them to sit until ganache firms up and doesn't "smudge" when pressed lightly with fingertips, 15 to 20 minutes.
9. 9 Prepare frosting. Cream butter until smooth in a large bowl with an electric mixer. Beat in 1 cup powdered sugar at a time, mixing well after each addition. Mix in vanilla extract, peppermint extract, and salt. Add heavy cream and beat on medium-high speed until light and fluffy, 3 to 5 minutes. If frosting is too thick, add more heavy cream--or if it is too thin, add more powdered sugar until frosting is a spreadable consistency that still holds its shape.
10. 10 Place a small amount of frosting in a separate bowl and add yellow food coloring for the ear muffs. Divide remaining frosting in half. To 1/2 of the divided frosting, add cocoa powder and red food coloring to achieve an auburn color. Divide remaining white frosting in half again. Color 1/2 peach using a very light amount of red and yellow food coloring. Color remaining frosting red. Put each into a piping bag fitted with a coupler.
11. 11 Arrange cupcakes on a large cake board or serving platter, starting from the top. Begin with 1 cupcake at the top. Follow with a row of 2 cupcakes, making sure they stay as close as possible. (If cupcakes slide around, affix a small amount of frosting to the bottom of them so they stick to the serving platter or cake board.) Follow with a row of 3 cupcakes, then a row of 5 cupcakes, a row of 4 cupcakes, another row of 5 cupcakes, and finally a last row of 4 cupcakes. Make sure the cupcakes are as close to one another as possible. If there are any large gaps, you can use large marshmallows, trimmed to fit, in order to fill them in and make a flatter, more cohesive surface to frost.
12. 12 Beginning with the top 6 cupcakes (the rows with 1 cupcake, 2 cupcakes, and 3 cupcakes in them), frost the hat portion of the cake using the red frosting and large round tip. Smooth center portion using an offset spatula, if desired. Use the peach frosting to frost the center 3 cupcakes in the row of 5 below the hat, leaving a cupcake on each side unfrosted for the ear muffs. Smooth with an offset spatula. Affix 2 dark chocolate chips upside-down for the eyes in the center of the peach frosting.
13. 13 Pipe the nose below the eyes, and then the lower lip below the nose using the peach frosting. Frost the cupcakes on each side of the face with the yellow frosting for the ear muffs. To frost the beard, use the auburn colored frosting and cover the remaining unfrosted cupcakes (that contain a row of 4, a row of 5, and final row of 4 cupcakes) with a thin layer of the auburn frosting. Smooth frosting all over the "beard-portion" of the cupcakes until mostly smooth and flat. Place a star tip on the auburn frosting piping bag, and pipe dots of frosting along the side of the face, then pipe the mustache between the nose and lip, and add some swirls on top of the beard, if desired.
14. 14 Allow cupcake cake to sit for about 30 minutes at room temperature (or place in the fridge) to allow frosting to crust. Serve.

By Kim

Ingredients

• ✓ dark chocolate chip
• coffee bean
• milk chocolate chip
• shortening

Instructions

1. 1 Line a 9x14-inch baking sheet with a silicone baking mat.
2. 2 Place coffee beans in a food processor and pulse a few times just until coarsely chopped.
3. 3 Melt milk chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted milk chocolate smoother; stir until smooth. Stir coffee beans into melted milk chocolate until coated.
4. 4 Pour milk chocolate mixture onto the prepared baking sheet, spreading mixture to the edges. Refrigerate.
5. 5 Melt dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted dark chocolate smoother; stir until smooth. Remove from heat.
6. 6 Pour melted dark chocolate over refrigerated milk chocolate mixture, spreading evenly over the top. Refrigerate until set, 10 to 15 minutes.
7. 7 Peel the silicone mat from the bottom of the chocolate mixture and place onto a work surface. Cut into pieces using a sharp knife. The bark will crack and break as you go.

By What's for dinner, mom?

Ingredients

• ✓ dark chocolate chip
• corn syrup
• sugar
• almond butter
• crispy rice cereal

Instructions

1. 1 Mix corn syrup and sugar in a saucepan over medium heat until bubbling, about 5 minutes. Remove from heat; stir in chocolate chips and almond butter until melted.
2. 2 Put rice cereal in a large bowl; mix in almond-chocolate mixture. Pour cereal mixture into a 9x13-inch baking dish; cool for 1 hour before serving.

By LORIKAE

Ingredients

• ✓ dark chocolate chip
• vanilla yogurt
• milk
• white sugar
• peppermint extract

Instructions

1. 1 Blend yogurt, milk, sugar, and peppermint extract in a food processor and puree until smooth, about 30 seconds.
2. 2 Transfer yogurt mixture to ice cream maker and freeze according manufacturer's directions.
3. 3 Transfer the frozen yogurt mixture to a 1-quart container and fold in chocolate chips. Freeze mixture for 2 hours; stir to evenly distribute chocolate chips and freeze until hardened, about 2 hours.

By WHIRLEDPEAS