The Boozy Baker: Chocolate Bailey’s Oreo Cheesecakes

Reviewed by: Tortalicious
Alcohol used: Bailey’s Irish Cream (actually, I used the knock off, St. Brendan’s)

These cheesecakes are very sweet and creamy. The Bailey’s taste is very subtle and I HIGHLY recommend that you don’t skimp on the chocolate glaze. I initially wasn’t going to do it because I don’t use heavy cream often, but without the glaze it tastes..like it needs more chocolate. Sounds funny, but it’s true! In total I made about 17 cupcakes.

Chocolate Bailey’s Oreo Cheesecakes (from Gingerbread Bagels)

Crust
15 whole Oreos (you may need more/less)

Cheesecake Batter

• 1 pound softened cream cheese (that’s 2 packages of cream cheese)
• 3/4 cup sugar
• 3 Tablespoons unsweetened cocoa powder
• 2 Tablespoon all purpose flour
• 2 large eggs, at room temperature
• 4 Tablespoons Bailey’s Irish Cream
• 1/3 cup sour cream

Chocolate Glaze

• 2 ounces semi sweet chocolate chips (~ 4 Tbsps)
• 1/4 cup heavy whipping cream

1. In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together the softened cream cheese, sugar, unsweetened cocoa powder and all purpose flour. Once that’s combined, add in the eggs, one at a time.
2. Add in the Bailey’s Irish Cream. Then add in the sour cream. Mix to combine. Set aside.
3. Line a cupcake pan with cupcake liners. Place a whole Oreo in each cupcake liner.
4. Using an ice cream scooper, scoop the cheesecake batter on top of each Oreo. If you need to, spread out the cheesecake batter. 
5. Bake the cheesecakes at 300 degrees for about 20-25 minutes or until the cheesecakes are set. Once the cheesecakes are done baking, cool them in the refrigerator overnight. Keep the cheesecakes in the cupcake pan while they cool.
6. After the cheesecakes have cooled overnight, make the chocolate glaze.
7. Put the chocolate chips in a bowl. Pour the heavy whipping cream into a small saucepan and bring to a boil. Once it boils, remove from the heat and pour it over the chocolate chips. Whisk the ingredients together until completely combined. 
8. Allow the chocolate glaze to sit for a couple of minutes. Then spoon the chocolate glaze over the cheesecakes.
9. If you liked, crush up some Oreos in a food processor and sprinkle on top of the chocolate glaze.

Chocolate Cupcakes with Marshmallow Frosting

Reviewed by: Tortnado
Magic Theme: Do You Feel The Love? – Torts must include two aphrodisiac ingredients in their recipe(s).

I made these sexy cupcakes last night, they have 3 aphrodisiacs, and if you include the wine David and I drank while we ate them 4! The recipe was fairly easy to follow, it called for all-purpose flour and I substituted it with whole wheat, only because that’s all I had. I have never made my own frosting and I was a little scared while making it because I thought my soft peaks would never become stiff  but after beating it for  7-10 minutes they did indeed get stiff (that’s what she said) The frosting was so pretty and fluffy and it did taste like a marshmallow.

Chocolate Cupcakes with Marshmallow Frosting
Makes 12

For the cupcakes:

• 1/4 cup of whole wheat flour
• 1/3 cup of unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 tablespoons unwanted butter, softened
• 1/2 cup dark brown sugar
• 2 large eggs
• 3 tablespoons strong brewed coffee
• 1 teaspoon vanilla
• 1/2 fat free buttermilk

For the frosting:

• 1/2 cup sugar
• 1/4 cup water
• 1 large egg white
• 1/2 teaspoon pure vanilla
• 1/8 teaspoon cream of tartar
• Pinch of salt

Preheat oven to 350F. Line a 12 cup muffin tin with paper liners.

To make the cupcakes:

1. In a large mixing bowl, combine flour, cocoa, baking powder, baking soda and salt.
2. In another large bowl beat butter and sugars with an electric mixer until fluffy. Add eggs, one at a time, beating well with each addition. Beat in coffee and vanilla. Add flour mixture, alternating with buttermilk, until batter is smooth.
3. Fill muffin tins 2/3 full and bake for 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Leave to cool in tin for 5 minutes. 

To make frosting:

1. Combine sugar and water in a small, heavy saucepan over medium high heat. Stir constantly for 3 minutes or until sugar dissolves.
2. Beat egg white, vanilla, cream of tartar and salt in a large bowl with an electric mixer till soft peaks form. Gradually add sugar syrup; beat until stiff peaks form and mixture is glossy in texture, about 7-10 minutes more.

 

Black Bottom Cupcakes

Reviewed by: Tort Fire

Magic Theme: “Black” & “White” -recipes had to include a black ingredient and a white ingredient

I went the obvious route for the black and white theme. The first batch Sean and I tried was ok, but I think Sean overfilled the cake part so the bottom was not as moist and delicious as I’d like. We had better luck with the second batch where he held back on the cake part and I was much more generous with the cheesecake part. I don’t agree with the original recipe (found on Allrecipes.com) that this recipe makes 24 cupcakes. I’d say maybe 18 if you aren’t as generous with the cake part as we were. Speaking of being too generous with the cake part, I ran out of that part before the cheesecake part so I tried to make more of it. Since I knew I didn’t need a full batch, I halved it. Unfortunately, I forgot the baking soda. It’s amazing what a difference that makes.

Baking soda-less cupcakes. 😦

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1/3 cup white sugar
• 1/8 teaspoon salt (I did not add this b/c a review said it wasn’t necessary)
• 1 cup miniature semisweet chocolate chips (It looks like too much in the batter, but it’s not)
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon cider vinegar (I didn’t use this b/c all I had was white vinegar and I didn’t know if that would make a difference)
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture. 
4. Bake in preheated oven for 25 to 30 minutes. (maybe we overcooked them since I kept it in until a knife came out relatively clean. About 35 min)