78735 chocolate espresso macadamia coconut and toffee cupcakes Recipes

all-purpose flour, unsweetened cocoa powder, baking soda, salt, unsalted butter, softened, sugar, light brown sugar, eggs, room temp, semisweet chocolate, melted, milk, vanilla extract, semisweet chocolate chunks, coarsely chopped macadamia nuts, unsalted, shredded sweetened coconut

sugar, vegetable oil, eggs, orange juice, flour, baking powder, baking soda, salt, mandarin oranges, drained, white chocolate chips, flaked coconut, sugar, butter, melted

all purpose flour, powdered sugar, salt, chilled unsalted butter, cut into 1/2-inch cubes, more) ice water, heavy whipping cream, bittersweet chocolate (do not exceed 61% cacao), chopped, unsalted macadamia nuts (about 7 1/2 oz), toasted , coarsely chopped, sugar, water, heavy whipping cream, unsalted butter, vanilla extract, salt, vanilla ice cream (optional)

granulated sugar, brown sugar , packed, unsalted butter , room temperture, shortening, egg, vanilla, flour, baking soda, semisweet chocolate chunks, macadamia nuts, halved

all purpose flour, baking powder, fine sea salt, unsweetened shredded coconut, sugar, unsalted butter, room temperature, grated orange peel, eggs, vanilla extract, canned unsweetened coconut milk, bittersweet chocolate bars (do not exceed 61% cacao), broken into 1/2-inch irregular pieces, divided, sweetened flaked coconut, powdered sugar, more) canned unsweetened coconut milk, vanilla extract, vanilla ice cream

all purpose flour, baking soda, egg, butter (softend)(2 sticks), brown suger, granulated sugar, vanilla extract, white chocolate chips, macadamia nuts, coconut (optional)

cupcake, classic yellow cake mix (no pudding in mix), eggs, oil, water, coconut filling, frozen coconut, divided (1/2 of 1 package to sprinkle on top), sour cream (not reduced fat ), granulated sugar, confectioners sugar, lemon extract, cool whip whipped topping, frozen coconut

chocolate wafer cookies (such as oreos), unsalted butter, melted and cooled, instant espresso powder, water, cream cheese, at room temperature, sugar, eggs, unsalted butter, melted and cooled, ground ground coffee, bittersweet chocolate or 6 oz semisweet chocolate, chopped, whipping cream

active dry yeast (from a 1/4-oz package), warm whole milk (105-115of), all-purpose flour, plus more for dusting, egg, unsalted butter, softened, sugar, vanilla extract, ground cinnamon, salt, vegetable oil for frying, chocolate espresso , whisky caramel, and/or clementine sauces

instant espresso granules, boiling water, crisco butter shortening, sugar, white, eggs , large, flour, cocoa, good quality, baking powder, baking soda, salt, milk chocolate toffee pieces, nuts , macadamia, coarsley chopped, vanilla frosting, instant espresso granules, milk chocolate toffee pieces, flaked coconut, toasted

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

flour, baking soda, salt, butter, melted, sour cream, corn syrup, egg, chocolate chips, macadamia nuts, quartered, whole macadamia nuts

lemon wedge, turbinado sugar ( raw sugar), chopped bittersweet chocolate, espresso, cooled, best vodka, chilled, creme de cacao, lemon twist

graham cracker crumbs, english toffee bits, pecans, chopped, butter, melted, semisweet chocolate morsels, shredded coconut, condensed milk

semi-sweet chocolate chips, bitter-sweet chocolate chips, flaked coconut, toffee bits, sliced almonds, all purpose flour, granulated sugar, room temperature butter, salt, light condensed milk

macadamia nuts, powdered sugar, sweetened flaked coconut, unsalted butter, vanilla, salt, all-purpose flour

butter , room temterature, brown sugar, eggs , room temterature, vanilla, flour, baking powder, salt, white chocolate chips, macadamia nuts, chopped

dark semisweet chocolate, espresso shot or 2 tsp dark instant coffee (last resort, please), warm milk, sugar, cream, marshmallows