Mexican Chocolate Cookies

 These chocolate cookies are easy to make and have just a bit of chill heat.  Decorate seasonally with white or coloured icing or melted chocolate.

1 1/4 cups flour

1/4 cup cornstarch

1/2 cup cocoa powder

1/4 tsp salt

1 tsp cinnamon

1/4 tsp cayenne

1/2 cup unsalted butter

1/2 cup sugar

1/2 tsp vanilla extract

1 egg

1 egg yolk

1.  Preheat oven to 350F.

2. In a medium bowl, whisk together flour, cornstarch, cocoa, salt, cinnamon and cayenne.  In a separate bowl, cream butter using an electric mixer.  Beat in sugar and vanilla; mix in egg and yolk.  Add flour mixture and stir to combine.  Bring together in a ball and flatten slightly.

3.  If dough is sticky, lightly dust surface with cocoa, roll out dough a scant 1/4 inch thick.  Cut out using your favourite cookie cutters and re roll trims.  Bake for 8 to 10 minutes or until edges are firm to the touch.  Cool on a rack.

Grandmas Chocolate Fudge Cake

 This is moist and soooo delicious!  From Food and drink Holiday 2022

CAKE
1/3 cup (80 mL) unsalted butter, plus more for greasing pan
1/4 cup (60 mL) Dutch-process cocoa powder, plus extra for dusting pan
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) water
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) fine sea salt
1/3 cup (80 mL) whole milk
1/2 tsp (2 mL) white vinegar
1/2 tsp (2 mL) vanilla extract
1 large egg
 
GLAZE
1 cup (250 mL) icing sugar
1/4 cup (60 mL) Dutch-process cocoa powder
3 tbsp (45 mL) whole milk
1/4 tsp (1 mL) peppermint extract (optional)
3 tbsp (45 mL) crushed candy canes

1. For the cake, position rack in centre of oven. Preheat to 350°F (177°C).
 
2. Generously butter an 8-inch (20-cm) round metal cake pan. Line bottom with parchment. Dust sides with cocoa powder, tapping out excess. Set aside.
 
3. Combine sugar, water, butter and cocoa in a medium pot over medium heat. Cook, whisking occasionally, until sugar is dissolved and mixture is smooth. Remove from heat and cool 5 minutes.
 
4. Combine flour, baking powder, soda and salt in a medium bowl. Set aside.
 
5. Transfer sugar mixture to a large bowl. Whisk in milk, vinegar and vanilla until combined. Whisk in egg until smooth and glossy. Whisk in flour mixture just until a smooth batter forms and no white streaks remain (batter will be thin). Transfer to prepared pan.
 
6. Bake in centre of oven until a toothpick inserted into centre of cake comes out clean, 35 to 40 minutes. Transfer to a wire rack and cool 15 minutes. Turn out onto rack and discard parchment. Cool completely.
 
7. For the glaze, whisk icing sugar, cocoa powder, milk and peppermint extract (if using) in a medium bowl until smooth— glaze will be thick.
 
8. To finish, set cake onto a cake stand or plate. Spoon glaze over cake, starting in the centre. Using the back of the spoon, gently push glaze toward the edges so it lightly drips over. Sprinkle perimeter of cake with candy canes. Let stand until glaze has set, at least 30 minutes. Cake will keep covered at room temperature up to 3 days.

Serves 6 to 8

Triple Chocolate Thumbprint Cookies

 Colourful and easy to make cookies that look very fancy when done.  This came from Food and Drink - I used blue instead of red, but go with your favourite colour.  I think this would look nice with white chocolate too.

1 1/2 cups (375 mL) all-purpose flour
1/3 cup (80 mL) unsweetened cocoa powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) Diamond Crystal kosher salt or 1/4 tsp (1 mL) table salt
1/2 cup (125 mL) unsalted butter, at room temperature
1/2 cup (125 mL) granulated sugar
1/3 cup (80 mL) packed light brown sugar
1 egg
1 tsp (5 mL) pure vanilla extract
1 tsp (5 mL) instant espresso powder (optional)
1/4 cup (60 mL) chopped 70% chocolate or dark chocolate chips, melted, cooled
1/4 cup (60 mL) turbinado sugar
5 oz (140 g) chopped ruby chocolate

GARNISH (OPTIONAL)
­1/4 cup (60 mL) chopped ruby chocolate, melted
1/4 cup (60 mL) chopped dark chocolate, melted

1. Preheat oven to 350°F(177°C). Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk flour, cocoa, baking soda and salt. Set aside.

3. In a large bowl, beat together butter, granulated sugar and brown sugar using a hand mixer on medium speed until smooth and creamy, 2 to 3‑minutes. Add egg, vanilla and espresso powder, if using, and beat until combined, about 1 minute. Scrape down bowl. Add dark chocolate and beat for 30 seconds.

4. Add flour mixture and beat on low until just combined. Wrap in plastic wrap and press into a disc. Refrigerate for 10‑minutes.

5. Roll 1 tbsp (15 mL) portions of dough into balls, then roll in turbinado sugar. Arrange 1 inch (2.5‑cm) apart on prepared pans. Press the thumb or handle end of a wooden spoon into the centre of each ball to create a 1/2-inch (1‑cm) deep well and 1 1/2-inch (4 cm) wide round. Pinch together any cracks around the edges. Repeat with remaining balls.

6. Bake, 1 sheet at a time, until edges are set and begin to crack, 10 to 12 minutes. Using the end of a wooden spoon, gently press centres again, as the dough will puff during baking. Cool for 5 minutes, then transfer to a cooling rack to cool completely.

7. Place ruby chocolate in a small microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth. Cool for 5 minutes.

8. Spoon 1 tsp (5 mL) mixture into each cookie well and let cool completely. Drizzle a spoonful of melted ruby chocolate and dark chocolate over each cookie, if desired. Store in an airtight container for up to‑5‑days.

Makes 48 cookies

Chocolate Peanut Butter Stained Glass Bars

 A retro treat that requires no baking!

1/3 cup unsalted butter

2 cups semi-sweet chocolate chips, divided

1/3 cup creamy peanut butter

3 tbsp unsweetened cocoa powder

2 tsp pure vanilla extract

1/2 tsp kosher salt

1 bag (400 g) multicoloured miniature marshmallows, about 10 cups

1 cup salted peanuts, roughly chopped

2/3 cup flaked sweetened coconut

* Spray a 9 inch square pan with cooking spray, then line with parchment paper to reach 1 inch above edges

* Melt butter in a medium saucepan set over medium heat.  Cook, without stirring until light brown and slightly nutty, about 3 minutes.  Remove from heat and scrape up any browned bits with a wooden spoon.  Cool for 2 minutes

* Add 1/2 cup chocolate to butter and stir until melted.  Repeat with remaining chocolate chips in 2 stages.  Stir in peanut butter, cocoa, vanilla and salt until dissolved and smooth.  Cool completely about 20 minutes.  

* Place marshmallows and peanuts in a large mixing bowl.  Pour cooled chocolate mixture overtop and gently stir to coat; spread into prepared pan to fill each corner without smooth top.  Sprinkle with coconut if using.  

* Refrigerate for at least 3 hours, preferably overnight.

*Grabbing sides of parchment paper, remove bars and transfer to cutting board.  Cut into squares or slices  and store in an air tight container and refrigerate.

Chocolate Chunk and Orange Cookies

We all know that orange and chocolate go together, why have I never put that together in a cookie before?

1/2 cup unsalted butter, room temperature

1/2 cup packed light brown sugar

1/2 cup turbinado sugar

1 egg, room temperature

1 tsp pure Vanilla Extract

1 1/2 cups all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp fine salt

170 g good quality chocolate preferably dark, roughly chopped

1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until smooth, about 2 minutes. Add egg, followed by vanilla extract. Beat until combined.

2. Sift in flour, baking powder, baking soda and salt. Add orange zest. Mix on low speed until the dough comes together. Fold in chocolate until evenly distributed.

3. Shape dough into a ball and wrap in plastic wrap. Chill for a minimum of 2 hours or, for best results, overnight.

4. When ready to bake, preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper.

5. Divide dough into 16 rounds and transfer to prepared baking sheets. Press to flatten and top with pinch flaked salt.

6. Bake in the top and bottom thirds of the oven, switching sheets halfway through until edges are golden brown, about 10 minutes. Remove from oven and let cool slightly before serving.

Makes 16 large cookies

Chocolate Peppermint Cookies

 Very chocolatey!

COOKIE

1 3/4 cups all purpose flour

1/3 cup unsweetened cocoa powder

1/2 tsp salt

1/4 tsp baking powder

1 3/4 sticks unsalted butter at room temperature

1 cup sugar

1 large egg yolk

1 tsp pure vanilla extract

3/4 tsp pure peppermint extract

ICING

4 OZ semisweet chocolate, chopped

2 tbsp heavy cream

1 tbsp unsalted butter

Crushed peppermint candies for topping

1. Make the cookies.  Whisk the flour, cocoa powder, salt and baking powder in a medium bowl.  Beat the butter and sugar in a large bowl with a mixer on medium high speed until light and fluffy, 3 to 4 minutes.  Beat in the egg yolk and vanilla and peppermint extracts, about 30 seconds.  Reduce the mixer speed to low; beat in the flour mixture until just combined.  Pat the dough into a rectangle and place between 2 sheets of parchment paper.  Roll out into an 8 x 13 inch rectangle, about 1/4 inch thick.  Refrigerate until firm, at least 1 hour.
2. Position racks in the upper and lower thirds of the oven, preheat to 350F.  Line 2 baking sheets with parchment paper.  Cut the dough into 1 x 2 1/2 inch rectangles.  Arrange 1 inch apart on the prepared pans.
3. Bake, switching the pans halfway through, until the cookies are set around the edges, 18 minutes.  Let cool 10 minutes on the pans, then transfer to racks to cool completely.
4. Make the icing:  Melt the chocolate wtht he heavy cream and butter in a medium heatproof bowl set over a small saucepan of simmering water, stirring.  Remove the bowl from the pan and let cool 5 minutes.  Spread on the cookies.  Sprinkle with peppermint candies. 

Easy Chocolate Truffles

 These are fun little truffles that don't take a lot of time to make and are tasty!

2 tbsp unsalted butter, plus more for greasing

1 can (300 ml) sweetened condensed milk

2 tbsp unsweetened cocoa powder

Pinch kosher salt

1/3 cup bittersweet or semi sweet chocolate chips

1/3 cup sprinkles

• In a medium saucepan, whisk butter, condensed milk, cocoa and slat over medium heat until butter is melted.  Change to a wooden spoon and stir in chocolate chips until melted.  Bring to a simmer, stirring constantly.  Reduce heat to medium low and cook, stirring constantly, until mixture is very thick and shiny and pulls away from bottom of pan, 10 to 12 minutes.
• Butter a shallow dish or pie plate; scrape chocolate mixture into dish and cover with buttered parchment paper, pressing directly on mixture.  Refrigerate until cold, about 2 hours.
• Portioning mixture with a buttered 1 tbsp measure, roll mixture into balls and then into sprinkles.  Place in airtight container and refrigerate for up to 5 days.

Makes 26 truffles

Tahini Swirl Brownies

I was somewhat suspect about this recipe but the flavour combination really works!  Give it a try and let me know what you think.

8 oz semi sweet chocolate
1/2 cup unsalted butter
2 tbsp sesame oil
3 eggs
1/4 tsp sea salt
1 cup sugar
1/4 cup cocoa powder
1 tsp vanilla extract
1 1/4 cup flour

3/4 cup room temperature tahini, well stirred
1/2 tsp flaky sea salt

• Preheat oven to 350F.
• On low heat on the stovetop or in the microwave, melt together the semi sweet chocolate and butter.  They’ll seem like oil and water at first but will come together and look nice and shiny.  Stir in sesame oil and set aside.  To a large bowl, add eggs, beat until good and frothy, then stir in salt, sugar, cocoa powder, vanilla and then cooled melted chocolate and butter.  Stir in flour while making sure there are no lumps.
• Grease an 8 inch cake pan, then pour in the batter.  Drop spoonfuls of stirred tahini on top of batter then pull through and swirl with the tip of a knife.  Place on the middle rack in a preheated oven for 30 minutes or until a toothpick poked in the middle comes out clean. Sprinkle with salt and slice into 16 squares.

Serves 10 to 12

Chili and Vanilla Chocolate Bark

Perfect for an Easter present!  This gives a little heat and a little sweet.  I really enjoyed this.


500 g quality dark chocolate, chopped
3 - 5 dried medium sized chilies or use 1/2 tsp to 1 tsp dried chili flakes
3 vanilla beans

• Preheat oven to 300 f.  Line baking sheet with parchment paper.  Place vanilla beans and chilies on chest; toast in oven for 1 minute - just long enough to bring out their flavour.  Set baking sheet aside.  Trim and discard stems and seeds from chilies; trim and discard tops and bottoms of vanilla beans.  Coarsely chop chilies and vanilla bean; in a spice grinder and working in batches until powdery.
• In a double boiler, or heat proof bowl set over a saucepan of hot (not boiling) water, melt chocolate; stir in vanilla and chili mixture until well combined.  Spread mixture evenly over parchment paper lined baking sheet to a 1/4 inch thickness.  
• Set aside for 2 hours at room temperature until firm, then break into small pieces.  Store in an airtight container, up to two weeks.

Chocolate Biscuit Gateau

I remember my mother making something similar to this at Christmas.  This is a great treat to make with kids!

225 g (8 oz) plain chocolate

225 g (8 oz) butter

2 eggs, beaten

25 g 1 oz caster sugar

225 g (8 oz) digestive biscuits

To Decorate

75 ml (3 oz) whipping cream

Glace Cherries

Walnut Halves

• Grease a 6 inch cake tin with a detachable base.  
• Break up chocolate and put in a bowl over saucepan of simmering water to melt.
• Melt butter gently in another pan.  
• Beat eggs with sugar in a bowl. 
• Pour in melted butter in a steady stream, beating continuously.  Now blend in melted chocolate.  
• Break up digestive biscuits into small pieces; fold into chocolate.  
• Turn mixture into cake tin; chill overnight in the refrigerator.
• To serve stand cake tin on a canister at least 5 cm smaller than the base of the tin.  Push the tin carefully down onto the table, leaving the base with the cake on the canister. 
• Slide it onto a serving plate and decorate with piped whipped cream, cherries and walnut halves.

**use unsalted butter and bitter sweet chocolate

Chocolate Biscuit Gateau

A decadent dessert that goes great with a good cup of coffee.

225 g plain chocolate
225 g butter
2 eggs, beaten
25 g caster sugar
225 g digestive biscuits

To decorate
75 ml double cream
Glace cherries
Walnut halves

Grease a 6 inch cake tin with detachable base.  Break up chocolate and put in a bowl over saucepan of simmering water to melt.  Melt butter gently in another pan.  Beat eggs with sugar in bowl.  Pour in melted butter in a study stream, beating continuously.  Now blend in melted chocolate.  Break up digestive biscuits into small pieces; fold into chocolate.  Turn mixture into cake tin; chill overnight in the refrigerator.

To serve, stand cake tin on a canister at least 2 inches smaller than the base of the tin.  Push the tin carefully down onto the table, leaving the base with the cake on the canister.  Slide it onto a serving plate and decorate with piped whipped cream, cherries and walnut halves.

**use unsalted butter and bitter sweet chocolate

Chocolate Lava Cakes

These are rich tasting and fun to make.  From Readers Digest February 2012.

Centres
2 oz (60g) Bittersweet chocolate, chopped
1/4 cup whipping cream

Cakes
1/2 cup unsalted butter, cut into pieces
4 oz (125 ml) bittersweet chocolate, chopped
2 whole eggs
2 egg yolks
1/3 cup granulated sugar
1/2 tsp pure vanilla extract
1/4 cup cake and pastry flour

1. To make centres:  In double boiler or heatproof bowl set over pot of barely simmering water, melt 2 oz chocolate with the cream, stirring occasionally, until smooth.  Refrigerate until firm, about 1 hour.  Form into six balls; refrigerate until needed.
2. To make cakes:  Preheat oven to 350F.   Grease six 6 oz ramekins or custard cups; place on baking sheet.
3. In double boiler or heatproof bowl set over pot of barely simmering water, melt butter and 4 oz chocolate, stirring occasionally until smooth.
4. With stand mixer or in large bowl with electric beaters, beat the whole eggs, egg yolks, sugar and vanilla on high speed for about 5 minutes, or until thick and light.  Fold melted chocolate mixture and flour into egg mixture until just combined.  Spoon cake batter into ramekins.  Place a chocolate ball in the middle of each ramekin, making sure each is completely covered by batter.
5. Bake for about 15 minutes or until cakes are firm to the touch.  Remove from oven and let sit for about 5 minutes before serving.

Double Chocolate Pudding Cake

This was so good and so easy!

Sauce:
1 3/4 cups boiling water
1/2 cup brown sugar
1/2 cup cocoa powder
1/4 cup corn syrup

Cake:
1 cup all purpose flour
1 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1/3 cup 10% cream
1/4 cup vegetable oil
2 eggs
1 tsp vanilla extract
2 oz bittersweet chocolate, chopped

1. Preheat oven to 350F.  Lightly grease a 10 inch baking dish.
2. Sauce:  Whisk boiling water with brown sugar, cocoa and corn syrup until smooth; set aside.
3. Cake: Stir flour with sugar, baking powder and salt in a large bowl.  In a separate bowl, whisk cream with oil, eggs and vanilla.  Stir into flour mixture just until combined.  Fold in chocolate.  
4. Spread batter evenly in prepared dish.  Carefully pour sauce mixture evenly over batter.  Bake for 45 to 50 minutes or until top springs bake when lightly touched.  Serve warm with ice cream.

8 servings

Caramel Chocolate Truffle Tarts

Wonderful rich chocolate tarts.  A nice desert to share with friends.

Truffle Tarts
1 box 255 g tart shells
1/3 cup whipping cream
1/3 cup each dark and milk chocolate chips
1 tbsp salted butter

Caramel:
1/2 cup granulated sugar
1/4 cup water
1/4 cup whipping cream
1 tbsp butter
1 tsp vanilla extract

1. Truffle Tarts:  Preheat oven to 375F.  Arrange tart shells on a baking sheet.  Dock bottoms with a fork, then bake for 10 to 12 minutes.  Cool completely.
2. Heat whipping cream in a microwave safe bowl for 1 minute or until steaming.  Add chocolate and butter, stirring until smooth.   Pour warm filling into cooled tart shells.  Chill until set.
3. Caramel: Meanwhile, mound granulated sugar in the centre of a medium, heavy saucepan set over medium heat.  Add water; cover and bring to a boil without stirring (about 4 minutes).  Uncover and cook, swirling the pan often, until the sugar turns a deep amber colour.
4. Remove from heat.  Immediately, wearing oven mitts, slowly whisk in whipping cream until smooth; stir in butter and vanilla.  Let cool for 20 minutes.  Spoon evenly over chocolate.  Chill until set (about 2 hours.). 

Dreamy Chocolate Torte

This is decadently rich.  I made this up for a New Years Eve party.  The centre is very soft and it is almost like a molten cake.  The original recipe called for chocolate whipping cream but I just used regular as I thought it would offset the rich cake a little better.

4 oz bittersweet or dark chocolate, chopped
2 oz milk chocolate, chopped
3/4 cup salted butter
1 3/4 cups granulated sugar
1/2 tsp salt
4 eggs
1 tbsp vanilla extract
3/4 cup cocoa powder
3/4 cups whipping cream
chocolate curls or additional cocoa powder

1. Preheat oven to 375 F.  Butter a 10 inch springform pan and line with a round of parchment paper.
2. Melt bittersweet chocolate with milk chocolate and the butter in a large heavy saucepan wset over low heat until smooth.  Remove from heat; whisk in sugar and salt, followed by eggs and vanilla.  Sift cocoa powder over chocolate mixture; stir until combined.
3. Scrape batter into prepared pan.  Bake for 25 to 30 minutes or until top has a thin crust and the edges pull away from pan.  Cool on a rack for 10 minutes.  Run a thin knife around edge of cake; carefully invert onto a serving plate and remove parchment paper.  Cool completely.  
4. Beat whipping cream until very stiff.  Mound whipping cream onto centre of cake just before serving.  Garnish with chocolate curls or a dusting of cocoa.  Makes 20 servings.

Double Chocolate Cookies

These are rich and moist!  A really yummy and easy cookie.

2 cups all purpose flour
2/3 cup Cocoa
3/4 tsp baking soda
1/4 tsp salt
1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 tsp vanilla extract
2 cups chocolate chips

• Heat oven to 350F.
• Stir together flour cocoa, baking soda and salt.  Beat butter, sugar, eggs and vanilla in a large bowl until fluffy.  Gradually add flour mixture, beating well.  Stir in chocolate chips.  Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake 8 to 10 minutes or just until set.  Cool slightly; remove from cookie sheet to wire rack.  Coll completely.  About 4 1/2 dozen cookies.

Chewy Chocolate Brownies with Icing

The kids devoured these rich chewy brownies.  I did not put cocoa powder in the icing…for a vanilla icing…but either choice will work.

BROWNIES
1 cup butter
6 oz unsweetened chocolate
2 1/2 cups sugar
5 eggs
2 tsp vanilla extract
1/2 tsp salt
1 1/2 cups flour

ICING
6 tbsp butter
1/2 cup cocoa powder
2 2/3 cup confectioners sugar
1/3 cup milk
1 tsp vanilla

Preheat oven to 375F.

In small saucepan, melt butter and chocolate over low heat.  Stir until mixture is smooth.  Remove from heat and cool 10 minutes.

In large mixer bowl, beat sugar, eggs, vanilla and salt.  Fold in chocolate mixture, then gradually add flour.  Pour into greased 9 x 13 inch pan.  Bake 30 to 35 minutes.  Cool completely then frost.

For icing:  cream butter in small mixer bowl.  Add cocoa and confectioners sugar alternately with milk. Beat to spreading consistency (add a tablespoon of milk if necessary).  Blend in vanilla.

Heritage Chocolate Cake

This is a really moist cake.  My biggest chocolate fan really enjoyed it!

2/3 cup butter, softened
1 3/4 cup sugar
3 eggs
1 tsp vanilla extract
2 cups all purpose flour
1/2 cup cocoa powder
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/2 cups soured milk (Use 4 1/2 tsp white vinegar plus milk to equal 1 1/2 cups

• Heat oven to 350F.  Grease and flour two 9 inch round baking pans
• Beat butter, sugar, eggs and vanilla in large bowl until fluffy.  Combine flour, cocoa, baking powder, baking soda and salt; add alternately with milk to butter mixture, beating just until smooth.  Pour batter into prepared pans.
• Bake 30 to 35 minutes or until wooden pick inserted in centre comes out clean.  Cool 10 minutes; remove from pans to wire racks.  Cool completely.   Frost with Chocolate Fudge Frosting.

CHOCOLATE FUDGE FROSTING

• 1/3 cup butter
• 1/3 cup Cocoa powder
• 2 2/3 cups powdered sugar
• 1/3 cup milk
• 1 tsp vanilla extract

Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth and slightly thickened.  Remove from heat; pour into medium bowl.  Cool until very thick (about 40 minutes).

Add powdered sugar alternately with milk and vanilla, beating to spreading consistency.  About 2 cups frosting.

Deep Dark Chocolate Cake

This was made to share with friends at their place.  Kids and adults enjoyed this moist cake and rich icing.  We put some locally picked strawberries on it to balance the sweetness.  A really great dessert.

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup canola oil
2 tsp vanilla extract
1 cup boiling water

1. Heat oven to 350F.  Grease and flour two 9 inch round pans or one 13 x 9 x 2 inch baking pan.
2. Stir together flour, cocoa, baking powder, baking soda and salt in large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.  Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in centre comes out clean.  Cool 10 minutes; remove from pans to wire racks.  Cool completely.  Frost.

ONE BOWL BUTTERCREAM FROSTING

6 tbsp butter, softened

2 2/3 cups powdered sugar

1/2 cup cocoa

1/3 cup milk

1 tsp vanilla extract

Beat butter in medium bowl.  Add powdered sugar and cocoa alternately with milk, beating to spreading consistency.  Stir in vanilla.  About 2 cups frosting.

Mint Chocolate Chip Cupcakes

These are delicious!  I did find though that the icing crystallizes after a day or so…so eat and share them quickly.  They would have been more appropriate with green icing, but I had a princess helping me so the icing became pink.

1/4 cup unsalted butter at room temperature
3/4 cup granulated sugar
1/3 cup (2 oz) unsweetened chocolate, coarsely chopped, melted
2 large eggs, at room temperature
1 tsp peppermint extract
1/2 cup chocolate milk
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 cup chocolate chips

1. Preheat oven to 350F
2. Line cupcake pans with liners.
3. Cream together the butter with the sugar until light and fluffy, 3-5 minutes.  Beat the melted chocolate into the butter mixture.  Add the eggs, peppermint extract and chocolate milk. Beat until creamy.
4. In a separate bowl combine the flour and baking soda.
5. Add the dry ingredients to the butter and chocolate mixture until well blended.  With a spatula stir in the chocolate chips.
6. Fill the cupcake liners three quarters full.  Bake for 15 to 20 minutes or until a toothpick inserted in the centre of a cupcake comes out clean.

PEPPERMINT FROSTING

2 egg whites

1 1/2 cups granulated sugar

1 tbsp light corn syrup

1/3 cup cold water

1/4 tsp peppermint extract

Place all of the ingredients except the peppermint extract in a double boiler over boiling water.  Beat constantly with an electric mixer on medium high speed until stiff peaks form, 4-7 minutes.  Remove from heat.  Add the peppermint and beat to spreading consistency.