Though unfrosted, these chocolate cupcakes with a marble-topped cream cheese filling aren't lacking in flavor or appearance. Their smooth tops also make them ideal candidates for baking cupcakes to-go.
The tops of these brownie-like cookies look as if they've been shattered. Coat the balls of dough thoroughly in confectioners' sugar before they go in the oven. They'll flatten and "crack" on their own as they bake.
Ground chicory is a beloved ingredient in New Orleans. The roasted and ground root of the endive is most notably used to smooth the sharpness of coffee. Here, it lends a pleasantly bitter note to these biscotti-like cookies. A bit of instant espresso powder can also be used.
This recipe features three-layer devil's food cake, and a super rich chocolate frosting courtesy of crafts and editorial director Hannah Milman's mother. It's the best birthday cake a chocolate lover could have. The frosting is made with heavy cream, grocery-store chocolate morsels (be sure to forgo fancy ones - the recipe won't work as well), and corn syrup. It requires constant stirring for about thirty minutes, but the result is such chocolaty goodness, you'll know every swipe of the spoon was worth it.