Chocoholic Recipes

Rich Chocolate Cupcakes

• 2 medium-sized eggs
• ½ cup butter or margarine
• ½ cup caster sugar
• 2 teaspoons cocoa powder
• ½ cup self-raising flour, sieved
• paper cupcake holders
• 2 oz milk chocolate
• 2-3 drops natural vanilla extract

• 1 ½ cups powdered sugar
• 1/3 cup softened butter
• 3 teaspoons cocoa powder

1. Preheat the oven to 350°F.
2. Place the paper holders in the cupcake tin.
3. Beat together the butter and caster sugar until the mixture becomes creamy and light.
4. Add the eggs and vanilla extract, along with a little of the flour.
5. With a spatula, fold in the rest of the flour and the cocoa powder.
6. Evenly distribute the mixture between the cupcake holders.
7. Bake for 20 minutes, until the cupcakes rise.
8. Remove the cupcakes from the oven and let them cool on a cooling rack.
9. In a bowl, whisk together the softened butter and the powdered sugar.
10. When the butter and sugar mixture turns smooth, add the cocoa powder and stir.
11. Spread the frosting on the cooled cupcakes and let it set for a while.

Chocolate Chunk Cookies

• 1 ¼ cups lightly packed brown sugar
• ½ cup granulated sugar
• ¾ cup canola oil
• 1 tsp vanilla
• 2 eggs (preferably omega-3 eggs)
• 1/2 tsp baking soda
• 6 oz of bittersweet chocolate chunks
• 2 cups whole wheat flour

1. Line some baking sheets with wax paper.
2. Beat together the canola oil, brown and granulated sugars for 1 minute in an electric mixer.
3. Add in the eggs and vanilla and beat for around 3 minutes.
4. Add in the baking soda, flour, and chocolate and beat until the mixture is well blended.
5. Spoon the mixture onto the wax paper and bake in a 375°F preheated oven.
6. Once the cookies have turned golden brown, take them out and let cool for 15 minutes.
7. Transfer the cookies to a rack and let them cool completely.

Chocolate Barbecue Sauce

• 2 oz dark chocolate
• 1 tablespoon butter
• 1 chopped shallot
• ½ cup chopped tomatoes
• 2 chopped garlic cloves
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/3 cup prepared barbeque sauce
• 1/4 cup apple cider vinegar
• 1/2 teaspoon sea salt
• 1 cup vegetable broth
• 1/2 teaspoon freshly ground black pepper

1. 1. Melt butter in a saucepan over medium heat.
2. 2. Add in the garlic and shallots and cook for 3 minutes, till they soften.
3. 3. Add in the brown sugar, chili powder, and tomatoes.
4. 4. Stir the mixture after adding the cumin and cinnamon.
5. 5. Add in the vinegar and boil for 5 minutes.
6. 6. Once the mixture becomes thick, add in the barbecue sauce, salt, and pepper.
7. 7. Add in the broth and boil for 20 more minutes.
8. 8. Add in the chocolate and stir the mixture until it melts.
9. 9. Cool the sauce and transfer it to a food processor.
10. 10. Blend well, adjusting the seasonings if needed.
11. 11. Allow the mixture to cool completely.

Chocolate Fudge Brownies

• ¼ teaspoon baking soda
• ¾ cup unsifted flour
• ¾ cup sugar
• ¼ teaspoon salt
• 1/3 cup butter
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 4 (2 oz) packages baking chocolate squares
• 2 eggs

1. 1. Pour water in a saucepan and add in the chocolate, butter, sugar, and vanilla.
2. 2. Heat the mixture on a low burner setting until the mixture melts.
3. 3. Add eggs one by one; make sure each egg mixes well with the other ingredients.
4. 4. Mix flour, baking soda and salt and blend them into the chocolate mixture.
5. 5. Spread the mixture in a greased baking pan.
6. 6. Bake for half an hour at 325°F.