Double Chocolate Mocha Crunch Cupcake

Makes 12 Cupcakes

Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoon instant coffee (recommended: Starbucks Via)
• 1/2 cup hot coffee
• 1/2 cup crushed Whoppers

Instructions:

1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. Fold in crushed Whoppers. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Chocolate Swiss Meringue
• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 2 tablespoons unsweetened cocoa powder
• 10 ounces bittersweet chocolate, melted and cooled

Instructions:
1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer)until mixture cools and doubles in volume and forms soft medium peaks; about 10-12 minutes.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add cooled chocolate and mix to combine.

Chocolate Pouring Sauce
• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm
Instructions:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Assembly
1. Frost cooled cupcakes. Freeze frosted cupcakes for ten minutes. Drizzle chocolate pour over chocolate frosting (reheat chocolate pour in microwave as needed to keep pouring consistency). Sprinkle crushed Whoppers on chocolate sauce. Finish with a small swirl of frosting and a Whopper.

Chipotle Seasoned Black Beans & Corn

This recipe is as simple as open a couple cans and heat them in a pot. You can even sub some garlic and onion powder (1/2 tsp each) for the fresh garlic and onion to skip the chopping if you like.

Ingredients

• 1 tbsp olive oil
• 1 can black beans, drained & rinsed
• 1 can corn, drained
• 1 clove roughly chopped garlic (~1 tsp)
• 1/2 cup diced onion (red or white)
• 1/2 tsp salt

Directions

1. Heat a large saucepan over medium heat for 2 minutes. Add oil and heat another 1-2 minutes. Meanwhile, open the cans of beans and corn and drain. Rinse the beans in a strainer until the water runs clear.
2. Add garlic and onion to the hot pan and sauté until onion is translucent (Fast Tip: Skip onion and garlic and go to step 3 adding 1/2-1 tsp each of garlic and onion powder).
3. Stir in beans, corn, and salt and cook 2-3 minutes or until heated through stirring once or twice (be careful not to cook too long so beans don’t get mushy).

This can be done in advance and then reheated before adding to your burrito bowl.

Chipotle’s Cilantro Lime Rice

Ingredients

• 4 tsp vegetable oil
• 3 tbsp fresh cilantro, roughly chopped
• 2 2/3 cups brown basmati rice
• 4 cups water
• 2 tsp salt
• 4 limes (or 1/2 cup lime juice)

Stovetop Directions

1. Heat a large saucepan over medium heat for 1-2 minutes. Add oil and heat another 1-2 minutes.
2. Add rice and lime juice and stir for 1 minute – It should be sizzling, if it isn’t, increase heat.
3. Add water and salt, bring to a rolling boil, then cover and turn heat down to a low simmer for 40 minutes. (Tip: Leave cover on the entire time and do not stir rice. This will allow for full absorption of the water and juice and leave you with soft and flavorful rice).
4. Once water is absorbed and rice is tender, fluff with a fork and serve.

If you choose to cook it on the stovetop, be sure to bring your water to a rolling boil before covering.

Cover and leave untouched for 40 minutes. Then check rice to see if it looks done.

Here is an example of rice that needs to cook a little longer (10 minutes more in this case).

There will be no excess water when it is done.

Add chopped cilantro. Gently stir together so the cilantro is evenly distributed. For best results, serve immediately.