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Ingredients

• ✓ white chocolate chips
• vegetable oil
• water
• egg
• dark chocolate brownie mix
• bittersweet chocolate
• milk chocolate chip
• heavy cream
• corn syrup

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and line three 8-inch round cake pans with parchment paper.
2. 2 Blend oil, water, and eggs together in a large bowl. Stir in brownie mix until moistened. Divide batter evenly into the 3 prepared pans.
3. 3 Bake until a toothpick inserted into the center comes out clean, 38 to 40 minutes. Cool cakes completely before removing from pans.
4. 4 For ganache: Place each type of chocolate chips into separate bowls.
5. 5 Heat cream in the microwave at 30 seconds intervals until it just boils. Immediately pour 3/4 cup cream over each type of chocolate chips; stir until chocolate melts. Add 1/4 cup corn syrup to each; stir until shiny.
6. 6 Let cool 2 hours before whipping with an electric mixer until fluffy.
7. 7 Stack cooled brownie cake layers on a plate, spreading a different variety of ganache between each layer. Serve chilled.

By Ghirardelli

Ingredients

• ✓ white chocolate chips
• semi-sweet chocolate chip
• sweetened condensed milk
• vanilla extract
• white confectioners coating
• peppermint extract
• food coloring

Instructions

1. 1 In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
2. 2 In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
3. 3 Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
4. 4 Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

By Eagle brand

Ingredients

• ✓ white chocolate chips
• almond extract
• vanilla extract
• heavy cream
• salt
• powdered sugar
• butter
• cranberry
• heavy cream
• buttermilk
• vanilla extract
• orange zest
• white sugar
• butter
• egg white
• salt
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
2. 2 For the cupcakes, sift flour, baking powder, and salt together in a medium bowl. Set aside.
3. 3 Beat egg whites in another medium bowl until stiff peaks form. Set aside.
4. 4 Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Add remaining 1/2 of the flour mixture and mix until just combined. Batter will be thick.
5. 5 Fold 1/3 of the beaten egg whites into batter until combined. Fold in remaining 2/3 of the beaten egg whites until no streaks remain. Fold in cranberries. Spoon batter evenly into the prepared cupcake pan, filling each liner about 7/8 full.
6. 6 Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes.
7. 7 Meanwhile, make the frosting. Beat butter with an electric mixer on high speed until smooth, 3 to 4 minutes. Add confectioners' sugar and salt. Beat until smooth and well combined, another 2 to 3 minutes. Add melted white chocolate, and beat until combined, 1 to 2 minutes. Add heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes.
8. 8 Frost cooled cupcakes and serve.

By Kim