Simple Chocolate Cupcake with Choco Frosting

Yield: 16 medium cupcakes

1 teaspoon white vinegar
3/4 cup evaporated milk
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup vegetable oil

1 cup butter (cold)
2 cups confectioner’s sugar
4 tablespoon cocoa powder

1. Dissolve vinegar in evaporated milk and set aside. In a bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

2. In another bowl, whisk the eggs, sugars, oil and vanilla extract until smooth.

3. Pour half of the wet ingredients into the dry ingredients, and gently mix. Pour half of the milk mixture and gently mix. Pour the remaining wet ingredients then milk mixture. Mix until just combined. Do not overmix.

4. Pour batter in prepared cupcake pan with cupcake liners. Fill only halfway as the batter will rise when baked.

5. Bake in preheated oven at 350 degrees Fahrenheit for 20 minutes or until a toothpick inserted in the middle comes out clean.

6. To make the frosting, beat the butter until creamy. Add the sugar until well incorporated. Add the cocoa powder and continue beating until the mixture becomes soft.

Choco Mocha Cheesecake

Christmas is just around the corner and you might be planning on what to include on your Noche Buena. You may consider this cheesecake recipe and prepare it ahead of time (like a day before) and keep in the refrigerator.

For the crust
1 cup crushed grahams
1/4 cup butter, melted
2 tablespoon sugar

For the filling:
2 packs (8 ounce) cream cheese, softened
2/3 cup sugar
5 eggs, separated
1 teaspoon vanilla extract
1/4 cup dark chocolate,melted
2 teaspoon mocha flavor (I used Ferna)
Chocolate shavings for garnish

1. To prepare the crust, combine the ingredients and press into the bottom of a 9 inch springform pan. Chill in the refrigerator while preparing the filling.
2. In a bowl, beat the cream cheese using an electric mixer until smooth and no lumps remain. Gradually add the sugar until well blended. Add egg yolks one at a time, beating after each addition until just incorporated. Do not over beat at this point. Add the vanilla until well blended.
3. In a separate bowl, beat the egg white until stiff peaks form, about 5 minutes. Get 1/3 of the egg white and fold into the cream cheese mixture until well blended. Add the remaining egg whites and fold.Divide the mixture into two.
4. For half of the mixture, fold in the dark chocolate. For the other half, mix the mocha flavoring. Get the crust from the refrigerator and pour the chocolate mixture. Then gently scoop the mocha mixture over the chocolate mixture to form the second layer.
5. Bake in preheated oven at 350 Fahrenheit for 50-60 minutes or until the outer layer is no longer wet but still jiggles when shaken. Note: do not open the oven to check no earlier than 45 minutes. When done, slightly open the oven and let the cheesecake stay inside for about an hour. Then remove from oven to let it cool completely before refrigerating. Garnish with chocolate shavings before serving.

Banana-Choco Crepes

Filipino Style Recipe: Banana-Choco Crepes is a popular dessert made of very thin pancakes originated from France. It is consists of flour, eggs, milk, vanilla and salt whisk together then cooked and swirl in hot pan with butter until almost set. Crepes can be serve with different variety of fillings.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 5 minutes
Good for 6 crepes

1 cup all-purpose flour
2 eggs, beaten
1/2 cup evaporated milk
1/4 teaspoon salt
2 tablespoons butter, melted
1/2 teaspoon vanilla extract(optional)
1 ripe plantain, sliced
chocolate ice cream
chocolate syrup
confectioner’s sugar

Part 1
1. In a bowl, combine flour and eggs. Whisk well.
2. Add milk, vanilla extract, butter and salt. Mix until well combine.

Part 2
1. In a non-stick pan, melt butter then scoop and pour 1/4 cup of batter.
2. Swirl the batter then cook for 20 seconds or until almost set. Flip and cook the other side.
3. Transfer to serving plate then place the banana slices and a scoop of chocolate ice cream in the center.
4. Fold both side to form a triangle then pour chocolate syrup on top. Sprinkle with confectioner’s sugar then serve.