Matching Recipes

Black-Bottom Cupcakes

8 ounces cream cheese, regular or reduced fat, at room temperature

1/3 cup granulated sugar

1 large egg, at room temperature

2 ounces bittersweet or semisweet chocolate, coarsely chopped, or 1/2 cup chocolate chips

1 1/2 cups all-purpose flour

5 tablespoons natural unsweetened cocoa powder (not dutch-process)

1 teaspoon baking soda

1/4 teaspoon salt

1 cup firmly packed light brown sugar

1 cup water

1/3 cup unflavored vegetable oil

1 tablespoon white or cider vinegar

1 teaspoon vanilla extract

Blueberry Crumb Bars

1 cup (200 grams) granulated sugar

1 teaspoon baking powder

3 cups (390 grams) all-purpose flour

1/4 teaspoon salt

zest of one lemon

1 cup (8 ounces or 225 grams) cold unsalted butter, cut into chunks

1 large egg

juice of 1 lemon

1/2 cup (100 grams) granulated sugar

4 teaspoons cornstarch

4 cups fresh blueberries

Chocolate Olive Oil Cake

1 1/2 cups (195 grams) all-purpose flour

3/4 cup (60 grams) unsweetened cocoa, any variety, sifted if lumpy

1 1/2 teaspoons baking soda

1/2 teaspoon fine sea salt

3/4 cup (150 grams) granulated sugar

3/4 cup (145 grams) dark brown sugar

1/2 cup (120 ml) olive oil

1 1/2 cups (355 ml) water or coffee

1 tablespoon (15 ml) cider vinegar or white vinegar

3/4 cup (135 grams) semisweet chocolate chips

2 tablespoons (10 grams) cocoa powder

3 tablespoons (45 ml) olive oil

1 tablespoon (20 grams) light corn syrup (for shine)

a pinch or two of flaky sea salt

Chocolate Peanut Butter Cake

2 cups (250 grams) all-purpose flour

2 1/2 cups (500 grams) sugar

3/4 cup (about 65 grams) unsweetened cocoa powder, preferably dutch process

2 teaspoons baking soda

1 teaspoon salt

1 cup (235 ml) neutral vegetable oil, such as canola, soybean or vegetable blend

1 cup (240 grams) sour cream

1 1/2 (355 ml) cups water

2 tablespoons distilled white vinegar

1 teaspoon vanilla extract

2 large eggs

Chocolate Peanut Butter Cheesecake

fudge layer

1 cup (235 ml) heavy or whipping cream

13 ounces (370 grams) bittersweet or semisweet chocolate, chopped

2 tablespoons (30 grams) smooth peanut butter (optional)

9 ounces (255 grams) chocolate wafers

6 ounces (170 grams) bitter- or semisweet chocolate, coarsely chopped or 1 cup chips

1/2 cup (95 grams) packed dark brown sugar

7 tablespoons (100 grams) unsalted butter, melted and still hot

1 cup (235 ml) heavy or whipping cream

13 ounces (370 grams) bittersweet or semisweet chocolate, chopped

2 tablespoons (30 grams) smooth peanut butter (optional)

2 8-ounce packages (455 grams) cream cheese, at room temperature

1 1/4 cups (320 grams) smooth peanut butter

1 cup (200 grams) granulated sugar

3/4 cup (180 grams) sour cream

3 large eggs

2 teaspoons (10 ml) vanilla extract

Chocolate Peanut Butter Cup Cookies

2/3 cup (170 grams) creamy peanut butter

2/3 cup (80 grams) powdered sugar

two pinches of flaky seas salt

1/2 cup (115 grams or 4 ounces) unsalted butter, at room temperature for a mixer, cold is fine for food processor

1/2 cup (100 grams) granulated sugar, plus more to coat cookies

1/2 cup (95 grams) dark brown sugar

1/4 cup (65 grams) creamy peanut butter

1 large egg

1 teaspoon (5 ml) vanilla extract

1 1/3 cups (175 grams) all-purpose flour

2/3 cup (55 grams) dutched cocoa powder (see note)

2 teaspoons baking powder

Chocolate Sheet Cake With Brown Butter Frosting

nonstick vegetable oil spray

2 cups (400 g) granulated sugar

1¾ cups (219 g) all-purpose flour

1 tsp. baking soda

¾ cup (64 g) dutch-process cocoa powder (preferably guittard)

¾ cup vegetable oil

2 large eggs

¾ cup well-shaken buttermilk

2 tsp. diamond crystal or 1¼ tsp. morton kosher salt

2 tsp. vanilla extract

1¼ cups (2½ sticks) unsalted butter, room temperature, divided

⅓ cup (32 g) nonfat dry milk powder

⅔ cup heavy cream

2½ tsp. diamond crystal or 1½ tsp. morton kosher salt

1 tsp. vanilla extract

1 1-lb. box (453 g) powdered sugar, sifted, divided

flaky sea salt (optional)

Ginger-Lime No-Bake Cheesecake Bars

6 oz. gingersnap cookies

1 tbsp. granulated sugar

¼ tsp. kosher salt

5 tbsp. unsalted butter, melted

¾ cup heavy cream

2 8-oz. packages cream cheese, room temperature

½ cup sour cream

½ tsp. diamond crystal or ¼ tsp. morton kosher salt

1 cup (110 g) powdered sugar

1 2" piece ginger, peeled, finely grated

2 tbsp. fresh lime juice

1 large egg

1 large egg yolk

½ cup (100 g) granulated sugar

¼ cup fresh lime juice

½ tsp. diamond crystal or ¼ tsp. morton kosher salt

6 tbsp. unsalted butter, cut into pieces

Ice Cream Cake Roll

4 large eggs, separated

3 tablespoons (40 grams) granulated sugar

heaped 1/8 teaspoon fine sea or table salt

heaped 1/8 teaspoon cream of tartar (see note)

1/3 cup (65 grams) packed dark brown sugar

1 1/2 teaspoons pure vanilla extract

1 1/2 tablespoons water

1/4 cup (20 grams) dutch-process cocoa, plus more for dusting (see note about using black cocoa)

1/3 cup cake flour (40 grams) or 5 tablespoons all-purpose flour plus 1 teaspoon cornstarch

heaped 1/2 teaspoon baking powder

2 to 2 1/4 cups slightly softened ice cream of your choice (i used cookies and cream)

powdered sugar, hot fudge sauce, whipped cream, sprinkles, or all of the above to garnish

Katharine Hepburn’s Brownies

½ cup cocoa

½ cup butter (1 stick)

2 eggs

1 cup sugar

¼ cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla