Hot Chocolate Cream in Brownie Cups

Whipped cream mixed with instant hot chocolate in fudgy and delicious brownie cups, topped with toasted marshmallows

I’ve told myself not to get a bag of marshmallows when on the healthy lifestyle street. But I cannot shake up the thought of using my dying hot chocolate mix with whipped cream in brownie cups and I know they would be prettier (and yummier) when topped with toasted marshmallow. So I gave in.

The idea came from Burlap and Blue. I really loved the idea of cream cheese in the recipe, but I don’t think the girl inside me with a migraine would love it, so I skipped it (too sad!). Also, I didn’t have filo for cups or anything similar, so I’ve thought of brownie cups.

Sooooo……

Brownie cups. Whipped cream with hot chocolate mix (you can go level 10 naughtiness and add cream cheese!). Toasted marshmallows.

They all sound naughty and perfect for your cheat day! 😀 I always tell my friends that when I say I will be on a cheat day, I really mean it! Besides, these were made during my birthday last month. 😉

I don’t think I have to explain these pretty ones further. It’s pretty obvious – when you take a bite, you’ll have a taste of brownies (my favorite!), whipped cream with hot chocolate mix and toasted marshmallows. The addition of marshmallows can be skipped, but may I ask why?? I added colorful sprinkles coz what’s a birthday without happy sprinkles?? Pretty little treats!

I am taking these with me at Fiesta Friday # 199. Thanks to our hosts this week, Aunt Juju, Mollie and Angie. Happy Fiesta Friday, my friends!!

Hot Chocolate Cream in Brownie Cups

  • Hot chocolate cream (recipe below)
  • Brownie cups (recipe below)
  • Marshmallows, toasted (optional)

For the hot chocolate cream:

Ingredients

  • ¾ cup whipping/heavy cream
  • 2 packets instant hot chocolate mix

Instructions

  1. Make sure that your bowl, beaters, and whipping/heavy cream are very cold.
  2. In your cold bowl, add in whipping/heavy cream. Beat until stiff peaks form.
  3. Add in instant hot chocolate mix gently using a spatula.
  4. Place in the fridge until ready to use.

For the brownie cups: 

Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 tsp coffee dissolved in 1 tbsp warm water
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt

Instructions:

  1. Preheat oven to 350°F. Generously spray muffin pan with cooking spray.
  2. In a large bowl, combine melted butter, eggs, vanilla and coffee mixture.
  3. Add in flour, cocoa powder, and salt. Mix using a spatula, making sure not to overmix them.
  4. Using a small ice cream scoop (or 1 tbsp), place in batter into the muffin hole over each mini Oreos.
  5. Bake for 11-14 minutes or until the top doesn’t look too glossy or mostly set.
  6. Remove the pan from the oven and press the top of each brownie with the bottom of a small container or glass to create a well.
  7. Let them cool in the pan for 15 minutes before removing to a cooling rack to cool completely.
  8. When brownie cups have cooled completely, fill them with the hot chocolate cream.
  9. Chill in the fridge before serving and top with toasted marshmallows.

Note: For the sprinkles, I melted chocolate in a microwave and dunked the top edges of the brownie cups then I added sprinkles.

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Nutella Cheesecake Cupcakes

Divinely delicious cheesecake in cupcake form with a crunchy Oreo-cookie crust, Nutella cheesecake filling and sweetened whipped cream topping. You have the option to garnish these beauties with hazelnuts and chocolate. Perfect for Nutella lovers like me. 

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There are times that I want to make everything from scratch and there are times that I prefer the store-bought ones… and those are the times when I feel so lazy even when it comes to a very easy task.

I was in a Nutella and cheesecake mood not so long ago, but I didn’t want to make a huge cheesecake, so I went up Googling recipes in cupcake form. I just couldn’t resist the urge to make these cupcakes as soon as I found the recipe, so I have not whipped the cream properly – I got a total whipped cream meltdown. The photos were just so disappointing. Maybe it was my fault, too, because I tried to place a Ferrero Rocher ball on top. Maybe. The photos were sadly thrown into the recycle bin and the cupcakes happily dove into my tummy. 😀

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For the second time, I used store-bought whipped cream as I was really eager to make them again. I must say that it’s not that bad. I just had to rush taking the photos so the whipped cream will not melt again. I brought these at my workplace and they were happily eaten. The colleague even asked me to make it again. So I made this thrice in a week. 😀

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These Nutella Cheesecake Cupcakes were amazingly divine. The cheesecake will happily sink into your teeth. These are perfect for parties, and give aways, too, as they are served individually.

Nutella Cheesecake Cupcakes

  • Servings: 12 cupcakes
  • Difficulty: easy
  • Print

Ingredients:

  • 12 Oreos*
  • 1 1/2 tbsp butter, melted
  • 6 tbsp white sugar
  • 1 1/2 tbsp all-purpose flour
  • 12 oz cream cheese, softened**
  • 2 large eggs
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1/2 tsp vanilla extract
  • 1/2 cup Nutella
For the topping:
  • 1 cup heavy/whipping cream
  • 3 tbsp icing sugar
  • 1/4 cup hazelnuts, toasted and chopped, for garnish
  • Chocolate, chopped or grated, for garnish

Instructions:

  1. Preheat oven to 325 F. Prepare muffin pan and line with paper liners. Set aside.
  2. Using a food processor, place the Oreos and pulse until finely crushed. (You can also do this using a ziplock bag and use a rolling pin to crush the Oreos.)
  3. In a small bowl, mix crushed Oreos and melted butter. Take about 1 tbsp of the mixture and divide between 12 paper-lined muffin pan. Press down the crust. Bake for 5 minutes. Let cool while preparing the cheesecake batter.

To prepare the cheesecake batter,

  1. In a bowl, mix very well the sugar and flour.
  2. Using an electric mixer or a whisk, add in cream cheese and mix.
  3. Add in eggs, milk, sour cream and vanilla and mix until just combined.
  4. Add in Nutella and mix.
  5. Carefully tap the bowl against the countertop few times just to release air bubbles.
  6. Using an ice cream scooper or anything you prefer, divide the batter over the crust.
  7. Bake for 20-24 minutes or until the only thing jiggling is the center part of each cheesecake.
  8. Remove from the oven and let cool at room temperature.
  9. Loosely cover with cling wrap and keep in the fridge to firm up for about 3 hours or overnight.

To prepare the whipped cream,

  1. Make sure your bowl, cream and beaters are very cold.
  2. In your bowl and using an electric mixer, beat the cream until soft peaks form. Add in icing sugar and beat until stiff peaks form.
  3. Top your cheesecake with whipped cream and garnish with chocolate and hazelnuts.

Source Recipe: Nutella Cheesecake Cupcakes by Cooking Classy

Note:

* Preferably single-stuffed Oreos. 

**For best results, use full-fat cream cheese.

These cupcakes are absolute perfection! I can’t wait to make another batch again soon!

I hope my friends at Fiesta Friday #111 will enjoy these. And I hope Angie, Naina and Chef Julianna would love these, too. Happy Fiesta Friday!

Wishing you a weekend full of smiles! 😀

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Nutella Croissant Pudding

Buttery Croissants with Nutella spread. Flooded with custard; topped with nuts of your choice. Baked to perfection. You have an option to top it with whipped cream and Strawberries. Enjoy it warm or cold.

Nutella Croissant Pudding

During the times we spend in our kitchen, it is not avoidable that we make kitchen mess. So expect it every single time. We can clean that afterwards – not really a big deal. But broken glass? That’s a different story.

For someone who is a kitchen person, our kitchen toys are our best friends. You lose one, you lose a friend. That is why we do our best to keep them safe and treat them like our babies.

For the longest time, I’ve been meaning to make a croissant pudding. I always include it on the list, but for some reason, I keep delaying it. One day, I just can’t fight it anymore. A few servings of Nutella waited for a long time to be used as well, so I finally gave the croissant pudding a chance. I could not understand the feeling, but when I was preparing the baking pan, I thought of changing it. Instead of using the square glass baking pan, I wanted to use my favorite purple ceramic baking pan or the other rectangle baking pan which is about 9” x 5”. The point is I did not want to use the square glass baking pan. Why I did not change it? I have already greased the square baking pan and I don’t want to wash it again.

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So I went on with the remaining stuffs to be prepared, covered the pan with a foil and put it inside the oven. When I removed the foil, I was shocked when I found out that the baking pan was beautifully sliced. Instead of removing the whole pan, I just removed the small part that has been sliced and I continued the baking. I can’t help it, but my tears just started to fall. 😥

When the pudding was cooked, I removed it from the oven and checked for cracks, but I found nothing. To be safe, I just cut the pudding near the sliced glass area and threw it… I ate the rest. 😀 Despite of what happened to the glass, I am just happy that no explosion took place. The baking pan just quietly did its thing.

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On to the pudding… I loved it cold – straight from the fridge. But the incident took my focus away and I started slicing the pudding as soon as it got to room temperature. Still, it tastes great. You can really feel the pudding sinking in your teeth. This has just the right amount of sweetness. Nutella is not overpowering or even the custard. This is just perfect for Nutella or pudding lovers. Enjoy it warm or cold with your coffee, tea or any drink you think could go along with this awesome treat. This can be enjoyed as a breakfast, dessert or snack.

Nutella Croissant Pudding

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

  • 3 croissants (preferably 1-2 days old)
  • 3/4 cup Nutella
  • 1/4 cup chopped nuts (I used Pistachio, but almond would be great as well)
  • 2 eggs
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1/4 teaspoon salt
  • 2 tbsp powdered sugar, additional for dusting

Instructions:

  1. Preheat the oven to 350 degrees F. Prepare a small baking dish, 8 x 8 or 9 x 5 would work. Grease and set aside.
  2. Slice each croissant and spread Nutella. Put back together and cut into smaller pieces. Add the cut pieces to you prepared baking dish.
  3. To make the custard, add eggs, cream, vanilla, salt and sugar in a jug and mix until well incorporated. Pour this over the baking dish with croissant pieces, while pressing down the croissant to absorb the custard.
  4. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake again for another 10 minutes or until top of the bread is golden brown.
  5. Remove from the oven and let cool in the pan.
  6. Cut and transfer to a serving plate, dust with powdered sugar.

Notes: This can be served with ice cream on top or whipped cream. The topping options is unlimited – the choice is yours. 😉

Source recipe: Nutella Bread Pudding by Steamy Kitchen

This recipe first appeared on my blog, but I want to recreate it and update the photos. I am glad I did as I love the results… minus the baking pan scene.

I hope you try this pudding and love it as much as I did. Thank you for spending your time with me. I wish everyone a fab weekend and happy partying. 😉

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I am sharing this at Fiesta Friday #74, hosted by the Amazing Angie, co-hosted by Loretta and Caroline.


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Still hungry for Nutella?

Nutella Swirl Banana Muffins 

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Raspberry Nutella Swirl Cheesecake Bars

Rasberry Nutella Swirl Cheesecake Bars @The Not So Creative Cook

Nutella Souffle

Nutella Souffle-TNSCC5

Rainbow Cupcakes with Cloud Frosting

One year ago, this blog, thenotsocreativecook, was born. I was afraid at first to even start writing as I was not really sure how people will react or if I will write correct grammar or correct punctuation. I was really terrified to start this blog, but after watching Julie and Julia and after one final encouragement from my close friend, I finally made up my mind to start this blog. I was thrilled to have received positive feedbacks and welcoming comments. ❤

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After starting this blog, people inspire me more and it made me more confident to try more recipes and to try again when I fail. I was such a person who needs to perfect everything I cook – perfect looking, perfect everything. Then a very close friend of mine made me realize something – she told me that not everything should be perfected, as long as it is made with love, it is perfect. Also, having this blog and having every one of you changed it all. It made me realize that I also need to make mistakes to get a better outcome.

This post is dedicated to each and every one of you…

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What do you feel when you see a rainbow? You feel happy and rainbow gives a smile on your face, right? That’s what you are to me – a rainbow – you always make me happy and you always put a smile on my face. 😀

Just before April 23rd, I was thinking what treat I could share with all of you on this blog’s first blogiversary. Then I thought I should make something that was not completely successful the first time I made it… I don’t know, maybe to challenge myself?

During the first months when I started to love baking (two years ago, I think), me and one of my friends tried experimenting on rainbow cupcakes. Who doesn’t love rainbow cupcakes? They are such adorable looking cupcakes. We used a cake mix and followed the instructions and put the required colors on the divided batter. I was so excited that I even took a photo of the colorful batter – the colors were so bright and beautiful. So we proceeded – divide them on individual cupcake cases and pop it inside the oven. Waiting… Waiting… Waiting… I was embarrassed laughing when I saw what happened to the cupcake batter – it overflowed and what else? It made the oven floor so messy. The cupcakes were cooked, though, but the colors mixed really well that I didn’t know if it’s dark purple, brown or almost black. I wanted to cry and I told myself, I will never do rainbow cupcakes again. But for the sake of trying my luck again, I did bake them. 😉

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Rainbow Cupcakes with Cloud Frosting

  • Servings: 20
  • Difficulty: easy
  • Print

Ingredients:

For the cupcake batter:

  • 2 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ baking soda
  • ¼ tsp salt
  • 1 cup butter, unsalted, softened at room temperature
  • 1/ ½ cups white sugar
  • 4 eggs, room temperature
  • 1 cup milk
  • 1 tsp vanilla extract
  • Food colors in red, orange, yellow, green, blue and purple

For the cloud frosting:

  • 900 ml heavy cream
  • 1 cup powdered sugar
  • 2 tsp vanilla extract

Instructions:

For the cupcake batter:

  1. Preheat oven to 350 F. Line 2 muffin pans with paper liners.
  2. In a bowl, combine flour, baking soda, baking powder and salt. Set aside.
  3. In a large bowl, add in butter and beat until smooth. Gradually add white sugar and beat again until fluffy (about 3 minutes). Add in eggs one at a time, beating after each addition. Add in milk and vanilla. Mix well.
  4. Add in dry ingredients and using a rubber spatula, mix dry and wet ingredients. Scrape down the sides of the bowl.
  5. Separate batter into six bowls and add different food coloring on each batter until you get your desired brightness.
  6. Using six separate spoons, pour different batters into the prepared muffin pan. Start with the color purple and end with red. Fill the paper liners until 3/4 full.
  7. Bake for 20-25 minutes or until toothpick inserted in the middle comes out clean.
  8. Remove from the oven and let them cool in the muffin pan for 15 minutes and transfer to a cooling rack to cool completely before frosting.

For the cloud frosting:

Make sure your cream, bowl and beaters are very cold to get a good whipped cream.

  1. In a large bowl, add in heavy cream and beat until thick. Add sugar and vanilla and beat until stiff peaks form.
  2. Frost your cupcakes according to your liking.

Recipe from Deceptively Domestic

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Here’s what it looks like on the inside. Isn’t it lovely?

thenotsocreativecook-RainbowCupcakesI hope you enjoy my treat for you and again, THANK YOU so much for showing me some love! I hope you try to make this and let me know your thoughts!

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.. that is my gift to my blog – some kind of signature. And that’s my handwriting. 😉

Tiramisu Cupcakes

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This has been on my to-bake-list for months but I was hesitant to try this because I was afraid not to whip the cream. When I tried whipping the cream for the first time for another recipe, it did not form. So whenever I needed whipped cream (for hot chocolate, for example), I prefer to buy a ‘ready-whipped’ one.

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Tiramisu Cake is one of my favorite cakes. And it is my second favorite cake.

There was a day when I was craving for a Tiramisu Cake but it was out of reach. At the same time, I was interested with Mascarpone cheese. Not knowing that it is a cream in cheese form, I grabbed one when I went to the grocery.

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Tiramisu Cupcakes

Ingredients:

For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 2 tbsp cocoa powder
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp espresso powder
  • 1 cup water
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 cup sugar
  • 3 tbsp milk
  • 1 tsp vanilla extract

For the topping:

  • 1 cup heavy cream
  • 280g mascarpone cheese
  • ½ cup powdered sugar

Instructions:

  1. Preheat oven to 350 F. Line muffin pan with liners and set aside.
  2. In a bowl, combine flour, baking powder, baking soda, cocoa powder and salt. Set aside.
  3. In another bowl, add warm water and espresso powder. Let sit for a few minutes.
  4. In a large bowl using a whisk, cream together eggs, sugar, vanilla, milk and vegetable oil. Add the espresso-water mixture and combine everything together.
  5. Add the dry ingredients and mix just until combined.
  6. Using a large ice scoop (or any tool you prefer), scoop out and evenly divide the batter between the lined muffin pan.
  7. Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
  8. Let the cupcakes cool completely before frosting.

To make the topping:

  1. Beat the cream in an electric mixer until stiff. Make sure you don’t overbeat it. Transfer to another container. Using the same bowl, beat Mascarpone cheese until fluffy, add sugar and beat until smooth. Fold cream into cheese mixture. Pipe immediately onto cupcakes.

Notes on whipping the cream:

As to my experience, the only points to note are:

  • Make sure to have your glass/metal bowl and beaters cold. And of course, your cream.
  • Beat the cream on low-medium for 7 minutes or until stiff and make sure not to overbeat.
  • And please, BE PATIENT! 😉

Source recipes: Tiramisu Cupcakes by Laura in the Kitchen

I was given a master set of Wilton piping tips as an advance birthday gift and this was the first time I used one of the tips. I baked this before the Mocha Cake so I was happy to have the beautifully piped frosting on the cupcakes. 

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And… sshhh! I almost cried when I was done piping these yummies because aside from its beauty, they were so beyond WOW!!!

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If you love Tiramisu Cake, you should try this and I am sure you will also love this. And please, let me know if you do.