Mascarpone-Filled Chocolate Cupcakes (cupcake adapted from Joy of Baking) 1/2 cup cocoa powder - cana cacao pudra

a - 60gr 1 cup whole milk - 1 cana lapte gras - 250 ml 1 1/3 cup all purpose flour - 1+1/3 cana faina - 145 gr 2 tsp baking powder - 2 lingurite praf de copt - 10 gr 1/8 tsp salt - 1/8 lingurita sare - 0.70 gr 1/2 cup salted butter, room temp - can aunt sarat la temp camerei -115 gr 1 cup granulated white sugar - 1 cana zahar - 225 gr 2 large eggs - 3 oua 2 tsp pure vanilla extract - 2 lingurite esenta vanilie - 10 ml

Mascarpone Filling 4 oz (113g) mascarpone -120 gr mascarpone 1/2 cup icing sugar zahar pudra - 60 gr 1/2 tsp pure vanilla extract - lingurita esenta vanilie

Swiss Meringue Buttercream 3 egg whites - 3 oua 1 cup sugar - 1 cana zahar - 225 gr Approx 200 g salted butter - 200 gr. unt 1/2 tsp pure vanilla extract - lingurita esenta vanilie

Chocolate Ganache 1/4 cup heavy cream - cana smantana pentru frisca 36% - 58 gr 75g semisweet chocolate, chopped 75 gr ciocolata semi dulce bucati White or dark chocolate shavings, for garnish (optional) - cioco razuita pt ornat
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Directions: 1. Preheat oven to 375F (190 gr C) and line muffin pan with 16 cupcake liners. 2. In a small saucepan, heat milk until just boil and pour over cocoa powder. Stir or whisk mixture until cocoa powder is fully dissolved. Set aside to cool. 3. In another bowl, whisk together all purpose flour, baking powder and salt. Set aside. 4. Using a mixer, beat butter and sugar until light and creamy. Add eggs, one at a time and beat in vanilla until well mixed. 5. Add the dry ingredients into butter mixture and beat only until incorporated. Add in cooled chocolate-milk mixture and stir until smooth. 6. Fill batter into cupcake liners (about 2/3 full) and bake in preheated oven for about 15 mins, or until toothpick inserted into center of cupcake comes out with little moist crumbs. 7. Now, carefully remove cupcakes from pan immediately and place onto wire rack to cool completely. 8. For Mascarpone Filling: While cupcakes are left to cool, add all ingredients for mascarpone filling in a bowl and beat until just incorporated. Do not overbeat! Cover and refrigerate until ready to use. 9. For Chocolate Ganache: Place chopped chocolate into a heatproof bowl. Bring cream to just boil and pour over chocolate. Allow to stand for a couple of minutes before stirring/ whisking gently until smooth. Allow to cool while you make the buttercream. 10. For Buttercream: First, clean and ensure that your mixing bowl and whisk attachment is free from any traces of grease. Then add egg whites and granulated sugar into the mixing bowl and place it over a pot of simmering hot water. 11. Whisk the egg whites and sugar constantly, until the thermometer records a temperature of at least 160F.(70 gr C) 12. Remove from heat and whip the egg white mixture until stiff peak forms. The bottom of the bowl should now be neutral to the touch (not the slightest bit warm). Slowly add butter until beat until incorporated. 13. Continue beating until it turns into a creamy, silky, smooth buttercream. Beat in vanilla. 14. To Assemble: Once cupcakes are cooled, use a cupcake corer (or you could just use a small spoon) to create a hole in the middle of the cupcake. Fill a ziplock bag with mascarpone mixture and fill each cupcake. Frost with buttercream and drizzle with ganache.

Briose Brownies Cappucino * Pentru briose: - * 2 oua * 100 g zahar * 50 g unt * 250 g iaurt Cremosso cu straciatella * 2 linguri cacao neagra * 1 praf de copt * 150 g faina * esenta de rom Ouale se mixeaza cu un praf de sare pana isi dubleaza volumul, dupa care se adauga zaharul si esenta de rom si se mixeaza in continuare pana devin ca o crema. Topim untul si-l turnam in fir subtire peste crema de oua. Adaugam iaurtul si omogenizam. La sfarsit incorporam faina amestecata cu praful de copt si cacaoa, amestecand usor. Punem aluatul in forme si dam la cuptor la foc mediu, in jur de 20-25 de minute. * Pentru crema: * 150 g branza Almette cu smantana * 100 g zahar (pudra) * 50 g unt * 1/2 lingurita scortisoara * esenta de vanilie Branza Almette se mixeaza impreuna cu untul moale, pana obtinem o crema pufoasa. adaugam zaharul si esenta de vanilie, iar la sfarsit scortisoara. Se da la rece pana sunt gata de copt briosele. * Pentru decor: * bombonele de ciocolata Briosele coape si racite se acopera cu crema si se orneaza cu bombonele.