2 oiled or foil-lined muffin tins.
Bake for 20
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
00b0F. Grease a 12-cup muffin pan.
Sift the flour
ops off muffins. Hollow out muffin centers, leaving a 1/3
Grease 12 muffin tin cups.
Heat oven to 400\u00b0.
In a large bowl mix the milk, butter and egg.
Stir in all remaining muffin ingredients except raspberries & vanilla chips.
Stir only until flour is moistened,then gently stir in the berries & vanilla chips.
Spoon the batter into the greased muffin tins.
Bake for 24-28 minutes or until golden brown.
Let muffins cool a little, then remove from pan.
Dip top of each muffin top in melted butter, then in sugar.
Heat oven to 350\u00b0.
Mix dry ingredients.
Mix egg, shortening, buttermilk and vanilla; add to dry ingredients.
Beat on low speed for 1 minute, then on high speed for 3 minutes.
Fill muffin cups 3/4 full.
(Muffin tins lined with cupcake papers work the best.) Bake approximately 15 minutes or until a toothpick inserted in the center comes out clean.
Top with Chocolate Frosting.
Cream together sugar, margarine, eggs and vanilla.
Add flour, cornstarch, salt, baking soda.
Stir in chocolate chips, mix well.
Drop by spoonfuls on an ungreased cookie sheet.
Bake at 350* for 13 minutes.
Note: depending on the size you make your cookies, the yield can be different than posted!
Preheat oven to 350\u00b0. Beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Add egg and vanilla. Toss chips with flour; add to mixture. Pour into crust. Bake 35 minutes or until center springs back when touched. Cool and top with Chocolate Glaze (recipe follows). Serve chilled. Refrigerate leftovers.
Heat oven to 300\u00b0. In bowl, stir together graham cracker crumbs, sugar, cocoa and butter. Press mixture on bottom of 9-inch spring-form pan. In large bowl, beat softened cream cheese until fluffy. Gradually beat in condensed milk, then melted peanut butter chips until smooth. Add eggs and vanilla; beat well. Stir in mini chocolate chips. Pour over crust. Bake 55 to 65 minutes, until set. Remove and cool completely. Remove from pan. Garnish with Chocolate Drizzle. Refrigerate.
Preheat 400\u00b0 oven.
Grease muffin cups.
In large bowl, combine eggs, oil, milk and vanilla.
In small bowl, combine remaining ingredients, then gently fold into egg mixture until just mixed.
Spoon into prepared pans.
Bake for 20 minutes. Remove from pan and cool on rack.
50\u00b0F Line 48 mini muffin cups with paper liners.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
br>Gently stir in the chocolate chips.
Turn the mixture
Add
shortening, sugar, brown sugar, egg and vanilla, and mix thoroughly.
Add flour, soda, and salt. Stir in chocolate chips and nuts.
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
Filling:.
Beat together cream cheese, egg and sugar until smooth. Stir in chocolate chips and set aside.
Cake:.
Preheat oven to 350 degrees F. Lightly grease and flour muffin pan.
Combine flour, sugar, cocoa, baking soda and salt. Add remaining ingredients. Mix until batter is of smooth consistency.
Spoon 1/4 cup of batter into each muffin cup. Dab on four separate rounded teaspoons of filling close to the edges of each muffin.
Bake for 25 minutes. Let cool for 20 minutes before removing from muffin pan.
Preheat oven to 400 degrees. Grease muffin pan.
Blend chocllate muffin mix, milk butter, chocolate chips, egg, 1/4 cup pecans and 1/4 cup coconut together.
Fill prepared cups half full with batter. Set aside.
Combine flour, 3 tbsp butter, brown sugar and 3/4 cup coconut and pecans together. Sprinkle 1 tablespoon topping mixture on each muffin, pressing lightly into batter.
Bake 12 - 14 minutes.
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
ould use store-bought chocolate syrup in this recipe, but the syrup
n the berries and white chocolate chips, until just incorporated.