Death By Chocolate Cappuccino Recipes

Steps:

• First pour the vanilla syrup into a large coffee mug.
• Next add your fresh brewed coffee to the vanilla syrup and mix the two ingredients together.
• Then steam your chocolate milk to 160 degrees F.
• You can use a beverage or candy thermometer to test the temperature of the milk.
• Once milk has been steamed add it to you coffee.
• Finally, top your cappuccino with the whipped cream to your desired amount.
• Add sprinkles and chocolate for decoration.

Steps:

• Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
• In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
• Place the chopped chocolate in a small heat-safe bowl and pour the boiling water over it. Whisk until the chocolate is melted, and then let it cool for 15 minutes.
• In a small bowl or large measuring cup, combine the buttermilk and vanilla extract. Set aside.
• In the bowl of a stand mixer with the whisk attachment, whisk the eggs on high speed until foamy, about 2 minutes. Reduce the speed to low and slowly pour in the oil, whisking until it is combined, about 30 seconds. Next, slowly pour in the cooled, melted chocolate. Add the buttermilk mixture, and then pour in the granulated sugar and whisk the batter until it is smooth and liquid, about 2 minutes. Stop the mixer, remove the bowl and add the sifted dry ingredients. Mix by hand just until the dry ingredients are incorporated, lifting and folding in from the bottom center. Using a rubber spatula, scrape down the sides of the bowl and mix again just briefly; the batter will look very lumpy, but stop mixing. Pour the batter through a medium-mesh sieve into a large bowl to remove any lumps. Press against the batter in the sieve with the spatula to push through as much batter as possible.
• Fill the cupcake liners half full with batter and bake until a wooden toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer the pans to wire racks to cool completely before filling and frosting.
• To assemble: Core the center of each cooled cupcake using an apple corer. Place the cooled, thickened Dark Chocolate Ganache in a pastry bag. Cut a small bit off the bottom of the bag and fill each cupcake by inserting the tip of the pastry bag into the cored cupcake. Generously frost the top of each cupcake with the Chocolate Mascarpone Frosting.
• Place the chocolate chips in a heat-safe bowl. In a small saucepan, heat the heavy cream until you see tiny bubbles around the edges. Pour the heavy cream over the chocolate and leave it alone for 5 to 10 minutes. Add the butter and vanilla extract to the melted chocolate and whisk everything together until it has a smooth consistency. Let the ganache cool to room temperature; the ganache will thicken upon standing.
• In the bowl of a stand mixer with the paddle attachment, combine the mascarpone cheese, cocoa powder, butter and vanilla extract. Beat on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in the milk. Scrape down the sides of the bowl, and then gradually beat in the remaining powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach desired consistency.

Steps:

• Bake cake according to package directions for one 9x13 inch cake. When cake is cool poke holes in the top and pour the coffee liqueur over it. Break up the cake into 1 inch cubes and set aside.
• Mix the pudding mixes with the milk until thick.
• In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving.

Steps:

• Prepare brownies according to package directions. Let cool.
• Mix pudding according to package directions.
• In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
• Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
• Refrigerate. Best if made the day before you serve it.

Steps:

• Beat the whipping cream and powdered sugar with an electric mixer on low speed until soft peaks form; set aside.
• Spoon 1 tablespoon each chopped chocolate and peppermint candies into a coffee cup. Add hot espresso. Top with the whipped cream and chocolate curls. Serve at once. Makes 8 servings.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble. Make pudding, according to package directions, with milk.
• In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.