Type what you have

Ingredients

• ✓ cocoa powder
• date
• peanut butter
• coconut
• salt

Instructions

1. 1 Place the dates, peanut butter, coconut, cocoa powder and salt into a food processor. Cover, and blend until smooth, about 4 minutes. The mixture will be very sticky.
2. 2 Press the mixture into a loaf pan lined with waxed paper. Refrigerate for 30 minutes. Remove the chilled mixture from the pan and slice into 6 bars. Wrap each bar in foil and refrigerate until serving.

By WickedCreations

Ingredients

• ✓ cocoa powder
• puffed wheat cereal
• corn syrup
• brown sugar
• butter
• margarine

Instructions

1. 1 Place puffed wheat in a large bowl; set aside. Grease a 9-inch square pan.
2. 2 Grease the rim of a medium saucepan to prevent boil-over. Place cocoa powder, corn syrup, brown sugar, and butter or margarine in the saucepan. Cook over medium heat, stirring often until the mixture comes to a full boil. Allow to boil for 1 minute, and then remove from heat.
3. 3 Pour chocolate mixture over puffed wheat and stir until puffed wheat is evenly coated. Using a buttered spatula, press the mixture into the prepared pan. Allow to cool, then cut as desired. Wrap squares individually, or store in an airtight container.

By B J Rowlinson

Ingredients

• ✓ cocoa powder
• white sugar
• butter
• milk
• oatmeal
• coconut
• vanilla extract

Instructions

1. 1 Combine sugar, cocoa powder, butter, and milk in a saucepan over high heat and boil for 5 minutes. Turn off heat and immediately stir in oatmeal, coconut, and vanilla extract.
2. 2 Drop by tablespoonfuls onto wax paper and let cool in the refrigerator for 1 hour.

By mandy

Ingredients

• ✓ cocoa powder
• sugar
• all-purpose flour
• salt
• prune
• egg
• vegetable oil
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
2. 2 Stir together sugar, flour, cocoa, and salt in a mixing bowl. Add baby food, eggs, oil, and vanilla; mix until well blended. Spread batter evenly into the prepared pan.
3. 3 Bake in the preheated oven until the top is shiny and a toothpick inserted into the center comes out clean, about 30 minutes.
4. 4 Let cool completely before cutting into 16 squares.

By Roberta Tripp

Ingredients

• ✓ cocoa powder
• almond
• walnut
• date
• cranberry
• coconut
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Pulse almonds and walnuts together in the bowl of a food processor until chopped. Add dates and cranberries, a little at a time, and continue to chop. Add coconut, cocoa, and vanilla extract. Process to desired consistency.
3. 3 Roll dough into a 2-inch wide log and cut into ten 3/4-inch thick pucks. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until set, about 10 minutes.

By BoKristensen

Ingredients

• ✓ cocoa powder
• applesauce
• maple syrup
• almond butter
• oat flour
• cinnamon
• whey protein powder

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper.
2. 2 Combine applesauce, maple syrup, and almond butter in a large mixing bowl. Add oat flour, cinnamon, cocoa, and protein powder; mix until well combined. Spread into the prepared dish.
3. 3 Refrigerate until firm, about 1 hour. Cut into 30 squares and wrap in parchment paper.

By Nicole

Ingredients

• ✓ cocoa powder
• white sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix sugar, butter, egg, and vanilla together in a large bowl. Mix flour, cocoa, baking soda, and salt in a small bowl.
3. 3 Beat flour mixture into sugar mixture slowly until well-combined, about 2 minutes. Stir chocolate chips into cookie dough.
4. 4 Spoon cookie dough onto the baking sheet, spaced about 2-inches apart.
5. 5 Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

By Jamie7

Ingredients

• ✓ cocoa powder
• all-purpose flour
• baking soda
• salt
• water
• banana
• greek yogurt
• butter
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Whisk flour, baking soda, and salt together in a bowl.
3. 3 Whisk hot water and cocoa powder in a large bowl until smooth.
4. 4 Combine mashed bananas, Greek yogurt, butter, brown sugar, eggs, and vanilla extract in another large bowl; mix well. Fold in flour mixture until thoroughly combined.
5. 5 Mix half of the banana mixture into the cocoa mixture until well combined.
6. 6 Spoon banana mixture and cocoa mixture into the prepared pan, alternating between the two.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.

By Chef V

Ingredients

• ✓ cocoa powder
• banana
• oil
• milk
• egg
• vanilla extract
• all-purpose flour
• white sugar
• baking powder
• salt
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with 12 paper liners.
2. 2 Combine mashed banana, oil, milk, egg, and vanilla extract in a medium bowl. Sift flour and cocoa powder into a large bowl. Add sugar, baking powder, and salt into the flour mixture; mix to combine. Add wet ingredients to dry ingredients, mixing until just combined. Batter should be wet enough to scoop into muffin liners; add a little extra milk if your mixture is too dry.
3. 3 Stir chocolate chips into batter. Scoop batter into muffin liners.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 12 to 15 minutes.

By Vickie Cross

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• white sugar
• all-purpose flour
• baking soda
• salt
• butter
• shortening
• coffee
• egg
• buttermilk
• butter
• milk
• confectioners sugar
• vanilla extract

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 1/2-inch jelly roll pan. Combine white sugar, flour, baking soda, and salt together in a bowl.
2. 2 Place 1/2 cup butter, shortening, 1/3 cup cocoa powder, and coffee in a microwave safe bowl. Heat in microwave for three minutes, stirring after each minute, until well blended. Whisk together the eggs and buttermilk in a bowl. Stir in the flour and cocoa mixtures, mixing until just combined. Pour mixture into the prepared pan.
3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 20 minutes.
4. 4 Heat the remaining 1/2 cup butter, 2 tablespoons cocoa, and milk in a saucepan over medium heat until combined, about 5 minutes, stirring often. Stir in the confectioners' sugar and vanilla extract until smooth. Pour the warm frosting over the hot brownies. Allow brownies to cool completely before slicing into bars.

By Zhora Autumn

Ingredients

• ✓ cocoa powder
• white sugar
• butter
• cream cheese
• baking powder
• salt
• peppermint extract
• vanilla extract
• egg
• all-purpose flour
• green food coloring
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
2. 2 Put 1 3/4 cups sugar, butter, cream cheese, baking powder, salt, and peppermint and vanilla extracts in a bowl. Cream together with a mixer until well blended, 2 or 3 minutes. Mix in egg until incorporated. Add 2 cups of the flour; mix on low speed until incorporated, 2 to 3 minutes (dough will be very soft).
3. 3 Divide dough roughly in half and transfer one half to another bowl. Mix in food coloring, if using, and remaining 1/2 cup flour into one half of dough. Mix cocoa powder into other half. Place 1/2 cup sugar in a small bowl.
4. 4 Pinch off about 1 teaspoon of green dough and roll into a small ball; repeat with remaining green dough. Do the same with chocolate dough. To make each cookie, line up 4 small balls of dough in a row, alternating colors: green, chocolate, green, chocolate. Squish the 4 small dough balls together and roll lightly into 1 big ball. Roll in sugar; set on prepared baking sheet, leaving 2 inches between cookies. Repeat with remaining dough.
5. 5 Bake until cookie edges start to turn golden brown, 13 to 15 minutes. Cool on baking sheet 10 minutes. Transfer to a wire rack to cool completely.

By eatthelove

Ingredients

• ✓ cocoa powder
• butter
• vegetable shortening
• white sugar
• brown sugar
• vanilla extract
• egg
• all-purpose flour
• baking soda
• salt
• semi-sweet chocolate chip
• peanut butter candy pieces

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 In a large bowl, beat the butter and shortening together with an electric mixer until well combined. Beat in the white and brown sugar until the mixture is creamy, then beat the vanilla extract and eggs, followed by the cocoa powder. Beat until the mixture is even in color. In another bowl, whisk together the flour, baking soda, and salt; stir the flour mixture into the cocoa mixture until the dough is thoroughly mixed. Stir in the chocolate chips and 3/4 cup of peanut butter candies. Reserve the rest of the candy pieces.
3. 3 Cover the bowl with plastic wrap, and refrigerate the cookie dough until chilled, at least 45 minutes. Drop dough by tablespoon onto the prepared baking sheets. Gently press a few more candy pieces into the top of each cookie.
4. 4 Bake in the preheated oven 8 to 9 minutes; cool on baking sheets for 1 to 2 minutes before finishing cooling on racks.

By kes6833

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• all-purpose flour
• baking soda
• baking powder
• strawberry-flavored drink mix
• salt
• butter
• white sugar
• egg
• vanilla extract
• milk
• heavy cream
• heavy cream
• strawberry-flavored drink mix
• white chocolate

Instructions

1. 1 Preheat an oven to 300 degrees F (150 degrees C). Line the cups of four 24-cup mini cupcake pans with paper liners. Sift the flour, baking soda, baking powder, all the cocoa powder, 1 package of strawberry drink mix, and salt in a mixing bowl.
2. 2 In a separate bowl, beat butter and white sugar with an electric mixer on medium speed until light and fluffy; beat the eggs in, one at a time, adding each egg after the previous one has been completely incorporated. Beat in vanilla extract; mix in the flour-cocoa mixture in 4 additions, alternating each time with milk. Reduce mixer speed to low, and beat in the cream. Fill the cupcake cups 1/2 to 3/4 full.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 10 to 15 minutes. Remove to racks, and allow the cupcakes to cool.
4. 4 Bring 2 cups of cream almost to a boil in a saucepan over medium-high heat; dissolve the 2 packets of strawberry drink mix into the cream. Stir in the white chocolate until the chunks melt and the mixture becomes melted, smooth, and shiny. Set aside and allow ganache to cool to warm temperature (about 95 degrees F/ 35 degrees C). Frost each cupcake with ganache.

By FutureChefElizabeth

Ingredients

• ✓ cocoa powder
• oat
• brown sugar
• whole wheat flour
• all-purpose flour
• baking powder
• banana
• egg
• butter
• milk
• applesauce
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
2. 2 Mix oats, brown sugar, whole wheat flour, cocoa powder, all-purpose flour, and baking powder together in a large bowl; mash in banana. Stir in eggs, butter, milk, applesauce, and vanilla extract; mix thoroughly until batter is smooth. Pour into the baking pan. Sprinkle chocolate chips on top.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

By Sanderling

Ingredients

• ✓ cocoa powder
• whole wheat flour
• all-purpose flour
• chocolate chip
• vanilla whey protein powder
• white sugar
• baking soda
• milk
• peanut butter
• egg
• vegetable oil
• yogurt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease mini muffin cups.
2. 2 Combine whole wheat flour, all-purpose flour, chocolate chips, protein powder, sugar, cocoa powder, and baking soda in a large bowl.
3. 3 Whisk milk, peanut butter, eggs, oil, and yogurt in another bowl until smooth. Pour over flour mixture and stir until batter is just blended. Fill muffin cups 3/4 of the way full.
4. 4 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 10 minutes. Cool in the muffin pans for 10 minutes before removing to a wire rack until completely cooled, about 20 minutes.

By Sasa's Kitchen

Ingredients

• ✓ cocoa powder
• butter
• sugar
• brown sugar
• vanilla extract
• baking soda
• kosher salt
• egg
• all-purpose flour
• semisweet chocolate chip
• white chocolate chip
• sea salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
2. 2 Put butter, white sugar, brown sugar, vanilla, baking soda, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 2 minutes. Mix in eggs 1 at a time, waiting until first is incorporated before adding second. Add 2 cups flour; mix on low speed until incorporated. (Dough will be very soft.)
3. 3 Divide dough roughly in half and transfer one half to a separate bowl. Mix remaining 1/2 cup flour into one half, then stir in semisweet chocolate chips until evenly distributed. Mix cocoa powder into other half, then stir in white chocolate chips until evenly distributed.
4. 4 Roll a tablespoon of each dough into a ball and tap lightly on counter to create a flat bottom (see assembly shots at left). Press flat sides together to form a larger ball, then flatten into a half-dark, half-light disk. Cut disk in half with a knife, cutting perpendicular to dough seam. Flip one half over and then firmly press halves back together. You should have a disk with 4 alternating quarters. Repeat with remaining dough. Transfer to baking sheet, spacing about 2 inches apart. Sprinkle with flaky sea salt.
5. 5 Bake until cookie edges start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

By eatthelove

Ingredients

• ✓ cocoa powder
• butter
• white sugar
• salt
• egg
• vanilla extract
• dark chocolate
• espresso powder
• all-purpose flour
• semisweet chocolate chip
• hazelnut
• hazelnut

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
3. 3 Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
4. 4 Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.

By noraspice

Ingredients

• ✓ cocoa powder
• coconut oil
• water
• flaxseed meal
• black bean
• coconut sugar
• avocado
• coconut oil
• baking soda
• baking powder
• vegan chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 8-inch square baking dish with 1 tablespoon coconut oil.
2. 2 Mix water and flaxseed meal together in a small bowl to make a "flax egg"; set aside to thicken, about 5 minutes.
3. 3 Place flax egg, black beans, coconut sugar, avocado, and 2 teaspoons coconut oil in a food processor and puree until well-combined. Add cocoa powder, baking soda, and baking powder; blend until batter is smooth, 3 to 4 minutes.
4. 4 Transfer batter to a large bowl and fold in chocolate chips. Pour into the baking dish and smooth the top.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cut into 16 bars and top with additional chocolate chips.

By Balanced Babe

Ingredients

• ✓ cocoa powder
• water
• whole-wheat flour
• active dry yeast
• rye flour
• molasses
• vegetable oil
• instant coffee granules
• caraway seed
• salt
• all-purpose flour
• water

Instructions

1. 1 Combine warm water, whole-wheat flour, and yeast in a small bowl. Let stand until the yeast softens and begins to froth and bubble, about 10 minutes.
2. 2 Mix rye flour, molasses, cocoa powder, vegetable oil, coffee granules, caraway seeds, and salt in a large bowl. Add yeast mixture and all-purpose flour. Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Grease a large bowl.
3. 3 Transfer dough to greased bowl; cover with a warm damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
5. 5 Bring water to a boil in a large pot. Divide dough into 13 pieces; shape into balls. Press a hole into the center of each dough ball; pull dough to form a 1-inch hole in the center, keeping dough about 1/2-inch thick. Drop dough circles into boiling water, 3 or 4 at a time. Boil each side for 45 seconds. Remove with a slotted spoon and drain for about 1 minute. Arrange boiled bagels on the prepared baking sheet.
6. 6 Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.

By sueb

Ingredients

• ✓ cocoa powder
• all-purpose flour
• coconut sugar
• dark chocolate chip
• coconut flour
• baking powder
• baking soda
• xanthan gum
• salt
• buttermilk
• egg
• vegetable oil
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners.
2. 2 Combine gluten-free flour, coconut sugar, dark chocolate chips, cocoa powder, coconut flour, baking powder, baking soda, xanthan gum, and salt in a bowl; mix well to combine.
3. 3 Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in another large bowl until combined. Add flour mixture; fold in with a spatula until completely blended. Divide batter evenly among muffin cups, filling each about halfway.
4. 4 Bake cupcakes in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in pans 5 minutes; transfer to a wire rack to cool completely.

By gem bee

Ingredients

• ✓ cocoa powder
• walnut
• almond
• pistachio
• sucralose sweetener
• honey
• vanilla extract
• salt
• nonfat dry milk powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts, almonds, and pistachios on a rimmed baking sheet.
2. 2 Bake nuts in the preheated oven until toasted and fragrant, 10 to 15 minutes.
3. 3 Transfer to a food processor while still hot; process at high speed until broken down and starting to clump together. Turn off processor and scrape down sides with a spatula. Begin processing again until a cream starts to form. Add sucralose, honey, vanilla extract, and salt; blend for 1 minute more.
4. 4 Add cocoa powder gradually, alternating with milk powder, and process for 1 minute more. Let cool completely. Scoop into a jar and refrigerate.

By Jalejandrof

Ingredients

• ✓ cocoa powder
• brownie mix
• syrup pouch
• peppermint candy
• chocolate syrup
• water
• egg
• vegetable oil
• powdered sugar
• milk chocolate
• candy cane candy

Instructions

1. 1 Stir together brownie mix, cocoa, and crushed peppermint candies in a large bowl. Add contents of syrup pouch, water, egg, and oil, beating until well blended. Refrigerate until firm enough to roll, about 1 hour.
2. 2 Heat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or lightly grease. Remove wrappers from candies.
3. 3 Shape dough into 1-inch balls. Roll balls in powdered sugar and place on prepared cookie sheet.
4. 4 Bake in the preheated oven until set, 9 to 11 minutes. Cool for 2 minutes. Press candy piece into the center of each cookie. Slide parchment paper and cookies to a wire rack or remove cookies from cookie sheet to a wire rack. Cool completely.

By HERSHEYS Kitchens

Ingredients

• ✓ cocoa powder
• water
• flax seed
• cane sugar
• coconut oil
• almond milk
• almond butter
• vanilla extract
• whole wheat flour
• oat
• coconut
• baking soda
• baking powder
• salt
• vegan chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Mix water and flax seeds together in a bowl.
2. 2 Mix cane sugar, coconut oil, almond milk, almond butter, and vanilla extract together in a bowl.
3. 3 Mix flour, oats, shredded coconut, cocoa powder, baking soda, baking powder, and salt together in a bowl. Stir in sugar mixture, flax seed mixture, and chocolate chips. Spoon batter onto baking sheets.
4. 4 Bake in the preheated oven until golden brown, 11 to 13 minutes.

By Lexy N

Ingredients

• ✓ cocoa powder
• all-purpose flour
• baking powder
• baking soda
• salt
• white sugar
• canola oil
• milk
• egg
• vanilla extract
• banana
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a12-cup muffin tin with paper liners.
2. 2 Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
3. 3 Whisk sugar, oil, milk, egg, and vanilla extract together in a separate bowl until smooth.
4. 4 Stir into flour mixture until just moistened. Fold in bananas and chocolate chips.
5. 5 Divide batter among the muffin cups, filling each about 3/4 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By Allrecipes Member

Ingredients

• ✓ cocoa powder
• oat
• raisin
• wheat germ
• whole wheat flour
• all-purpose flour
• brown sugar
• cinnamon
• ginger
• allspice
• salt
• applesauce
• honey
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 8x8-inch baking pan with parchment paper.
2. 2 Mix oats, raisins, wheat germ, whole-wheat flour, all-purpose flour, cocoa powder, brown sugar, cinnamon, ginger, allspice, and salt in a large bowl. Make a well in the middle.
3. 3 Whisk applesauce, honey, egg, and vanilla extract together in a separate bowl until combined; pour into well of dry ingredients. Stir with two spoons until fully incorporated. Pour and press batter into prepared baking pan.
4. 4 Bake in the preheated oven until firm, about 20 minutes. Remove from pan and cool for about 10 minutes before slicing into 12 pieces.

By blankpage

Ingredients

• ✓ cocoa powder
• pecan
• butter
• cooking spray
• zucchini
• vegetable oil
• egg
• all-purpose flour
• sugar
• baking powder
• cinnamon
• salt
• cream cheese
• butter
• white sugar
• almond extract

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread pecans onto a baking sheet. Cut butter into small pieces and scatter on top of pecans.
2. 2 Broil in the preheated oven until pecans start to turn golden brown and become fragrant, about 5 minutes, watching carefully to prevent burning. Remove from oven and allow to cool, about 10 minutes. Transfer pecans to a cutting board and smash or crush into small pieces.
3. 3 Turn off broiler and preheat the oven to 350 degrees F (175 degrees C). Line 18 cups of a muffin tin with paper liners. Spray inside of liners with cooking spray.
4. 4 Combine zucchini, oil, and eggs in a large mixing bowl.
5. 5 Mix flour, sugar, toasted pecans, sugar, cocoa powder, cinnamon, and salt in a bowl. Add zucchini mixture and stir to combine. Fill muffin tin cups 3/4 full with batter.
6. 6 Bake in the preheated oven for 25 minutes.
7. 7 While cupcakes bake, cut softened cream cheese and butter into small pieces and place in a mixing bowl. Add sugar and almond extract. Mix icing using an electric mixer until smooth, about 5 minutes. Store in the refrigerator until use.
8. 8 Remove cupcakes from the oven and let cool completely before frosting, about 1 hour.

By tayoush

Ingredients

• ✓ cocoa powder
• egg white
• vanilla extract
• cream of tartar
• salt
• sugar
• chocolate confectioners' coating

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil.
3. 3 Beat egg whites in a large glass or metal bowl with an electric mixer until foamy. Add vanilla, cream of tartar, and salt.
4. 4 Continue whipping until soft peaks form. Gradually sprinkle in sugar so that it does not sink to the bottom and continue whipping until meringue holds stiff shiny peaks. Place a round tip into a pastry bag and fill the bag halfway with meringue.
5. 5 To pipe mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. Refill the bag with meringue as needed.
6. 6 To pipe mushroom stems, press out a tiny bit of meringue onto the remaining cookie sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes.
7. 7 Dust mushroom caps lightly with cocoa using a small sifter or strainer.
8. 8 Bake in the preheated oven until meringues are dry enough to easily remove from the cookie sheets, about 1 hour. Set aside to cool completely.
9. 9 Melt coating chocolate in a metal bowl over simmering water or in a glass bowl in the microwave, stirring occasionally until smooth.
10. 10 Rotate the tip of a paring knife in the bottom of a mushroom cap to create a small hole. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate and press lightly into the hole.
11. 11 When chocolate sets, the cap and stem will hold together. Repeat with remaining meringues. Store at room temperature in a dry place or tin.

By Holly Wilkins

Ingredients

• ✓ cocoa powder
• butter
• sugar
• egg white
• egg
• salt
• banana
• honey
• vanilla extract
• ginger

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Brush 4 1-cup souffle dishes with melted butter; sprinkle the insides of the cups with sugar.
2. 2 Set the egg yolks aside, and place the 4 egg whites into the work bowl of an electric mixer. Beat the egg whites and salt until the whites form soft peaks.
3. 3 Place the 2 egg yolks, bananas, honey, vanilla extract, and ginger into a blender; pulse until smooth.
4. 4 Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.
5. 5 Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little sweetened cocoa powder over each souffle for garnish to serve.

By sugarandspite

Ingredients

• ✓ cocoa powder
• ✓ cocoa powder
• heavy cream
• confectioners sugar
• vanilla extract
• egg yolk
• white sugar
• vanilla extract
• salt
• egg white
• white sugar
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15-inch jellyroll pan with parchment paper. Whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla in a large bowl until thick and stiff. Refrigerate.
2. 2 Use an electric mixer to beat egg yolks with 1/2 cup sugar in a large bowl, until pale in color, light, and frothy. Blend in 1/3 cup cocoa, 1 ½ teaspoons vanilla, and salt.
3. 3 Using clean beaters, whip egg whites in a large glass bowl until they form soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks.
4. 4 Immediately fold yolk mixture into whipped egg whites.
5. 5 Spread the batter evenly into the prepared pan.
6. 6 Bake in the preheated oven until cake springs back when lightly touched, about 10 to 12 minutes.
7. 7 Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper.
8. 8 Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
9. 9 Unroll cake, and spread filling to within 1 inch of the edge.
10. 10 Roll cake up with filling inside. Place seam-side down onto a serving plate, and refrigerate until serving.
11. 11 Enjoy!

By TYRARACHELE

Ingredients

• ✓ cocoa powder
• butter
• almond flour
• almond flour
• all-purpose flour
• confectioners' sugar
• confectioners' sugar
• demerara sugar
• baking powder
• egg white
• pistachio

Instructions

1. 1 Preheat the oven to 320 degrees F (160 degrees C). Grease 12 small cake moulds well with butter.
2. 2 Melt 10 tablespoons butter in a saucepan until it becomes golden over medium-low heat. Remove from heat and let cool.
3. 3 Combine almond flour, all-purpose flour, confectioners' sugar, demerara sugar, cocoa powder, and baking powder in a bowl; stir together until well combined. Add unwhipped egg whites and mix until well combined. Add melted butter and pistachios. Pour batter into the prepared moulds.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the friands comes out clean, 30 to 35 minutes. Bon appetit!

By kitchenmemories