Chocolate

( 14 g) baking powder (1 g) baking powder (1.1 g) hazelnut extract (1.2 g) salt (1.3 g) ground cinnamon (1.4 g) salt (1.5 g) salt (10 g) baking powder (10 g) baking soda (10.4 g) sugar (100 g) Ruffle potato chips, (100 g) crushed Butterfingers (100 g) granulated sugar (100 g) heavy whipping cream  (100 g) light brown sugar (100 g) light brown sugar, packed (100 g) sugar (1000 g) powdered sugar (100g) granulated sugar (109 g) grapeseed oil (109 g) vegetable oil (109g) vegetable oil (11 g) salt (11.2 g) kosher salt (110 g) brown sugar, packed (110 g) milk (110 g) vegetable oil (110 g) whole milk (112 g) mini M&Ms (112 g) vegetable oil (112.5 g) dark chocolate, meltef (113 g) unsalted butter (114 g) heavy whipping cream (115 g) cake flour (115 g) heavy whipping cream (115 g) water (115.5 g) heavy whipping cream (116 g) heavy cream (116 g) raspberry puree (118 g) hot water (118 g) hot water or coffee (118 g) water (118.3 g) hot water (118.3 g) hot water or coffee (118.3 g) water (12 g) baking powder (12 g) salt (12 g) vanilla extract (120 g) all-purpose flour (120 g) buttermilk (120 g) buttermilk, at room temperature (120 g) cup sour cream, room temperature (120 g) finely ground graham cracker crumbs (120 g) finely ground graham crackers (120 g) heavy whipping cream (120 g) milk (120 g) smooth peanut butter (120 g) sour cream (120 g) vegetable oil (120 g) water (120 g) whole milk (120 g)sour cream (125 g) chopped, toasted pecans (125 g) creamy Skippy peanut butter (125 g) peanut butter (125 g) powdered sugar (125 g) powdered sugar, measured then sifted (125 g) raspberry reduction (125 g) smooth Biscoff cookie butter (12g) baking soda (13 g) baking powder (13 g) pure vanilla extract (13 g) vanilla bean paste or pure vanilla extract (13 g) vanilla extract (13.6 g) olive oil (132.75 g) good quality dark cocoa powder, (133 g) granulated sugar (14 g) corn syrup (14 g) light corn syrup (14 g) light corn syrup or honey (14 g) vanilla extract (14 ounces) sweetened condensed milk (14 oz) sweetened condensed milk (14.4 g) white distilled vinegar (14.8 g) black cocoa powder (142 g) Biscoff cookies, finely ground (143.75 g) cake flour (145 g) dulce de leche (15 g) freeze dried raspberries (15 g) powdered milk (15.13 g) milk (150 g) brown sugar (150 g) chopped roasted peanuts (150 g) cups all-purpose flour (150 g) dark chocolate chips (150 g) good quality dark or semi sweet chocolate, chopped, melted and cooled slightly (150 g) graham cracker crumbs (I buy the reground crumbs) (150 g) granulated sugar (150 g) mini chocolate chips (150 g) semi sweet or dark chocolate chips (150 g) shortbread cookie crumbs (150 g) sugar (150 g) toasted slivered or chopped almonds (150 g) white chocolate chips (150 g) all-purpose flour (1500 g) powdered sugar (154 g) heavy whipping cream (156. 25 g) powdered sugar (157.3 g) dark cocoa powder (16 g) baking soda (16 g) coconut emulsion (16 g) milk powder (16.8 g) coconut emulsion (16.8 g) corn starch (160 g) all-purpose flour (163.5 g) vegetable oil (165 g) brown sugar (165 g) light brown sugar (165 g) packed light brown sugar (165 g) unsalted butter (169.5 g) unsalted butter (169.5 g) unsalted butter, slightly cold (17 g) corn starch (170 g) dark or semi sweet chocolate chips (170 g) mini chocolate chips (170 g) semi-sweet or bittersweet chocolate chips (170 g) unsalted butter (170 to 230 g) heavy whipping cream (173 - 231 g) heavy whipping cream (173 g) heavy cream (173 g) heavy whipping cream (173.25 g) heavy cream (173.25 g) heavy whipping cream (175 g) dark chocolate chips (175 g) dark or semi-sweet chocolate chips (175 g) granulated sugar (176 g) sour cream (177 g) good quality dark cocoa powder (18 g) light corn syrup (18.75 g) corn syrup (180 g) all-purpose flour (180 g) bittersweet chocolate chips (180 g) dark chocolate chips (180 g) heavy whipping cream (180 g) peanut butter (180 g) semi-sweet chocolate chips (180 g) semi-sweet or dark chocolate chips (180-240 g) heavy whipping cream  (187.5 g) creamy peanut butter (187.5 g) powdered sugar (187.5 g) powdered sugar, measured then sifted (187.5 g) smooth peanut butter, (187g) good quality dark chocolate chips (190 g) Hi-ratio shortening  (192 g) Biscoff cookies, finely ground (193 g) buttermilk (197 g) sweetened condensed milk (197g) sweet and condsensed milk (2 g) baking powder (2 g) baking soda (2 g) ground cinnamon (2 g) salt (2 g) vanilla extract (2 sticks) (226 g) unsalted butter, at room temperature (2.1 g) pure vanilla extract (2.1 g) vanilla (2.1 g) vanilla extract (2.1 g)vanilla extract (2.5 g) ground cinnamon (2.5 g) salt (2.6 g) cinnamon (2.8 g) kosher salt (2.8 g) salt (20 g) vanilla extract (20 g) vegetable oil (20.5 g) light corn syrup (200 g) finely ground graham cracker crumbs (200 g) finely ground pretzel crumbs (200 g) granulated sugar (200 g) marshmallow fluff (200 g) semi-sweet or dark chocolate chips (21 g) white distilled cooking vinegar (21 g) white distilled vinegar (210 g) all-purpose flour (210 g) smooth peanut butter (218 g) vegetable oil (22 g) water (220 g) all-purpose flour (220 g) brown sugar (220 g) finely ground graham crackers (225 g) granulated sugar (225 g) uncooked old-fashioned oats (226 g) 2 sticks unsalted butter, room temperature (226 g) Earth Balance Vegan Butter or other non-dairy butter (226 g) butter (226 g) cake flour (226 g) unsalted butter (226 g) unsalted butter room temperature (226 g) unsalted butter, at room temperature (226 g) unsalted butter, melted (226 g) unsalted butter, slightly cold (226 g) unsalted butter, slightly cold and cut into ½” cubes (226g) unsalted butter, slightly cold (227 g) 2 sticks unsalted butter (227 g) creme fraiche (227 g) unsalted butter (228 g) butterscotch chips (228 g) dark chocolate chips (230 g) heavy whipping cream (231 g) canned coconut milk (231 g) coconut cream (231 g) heavy cream (231 g) heavy whipping cream (236 g) hot water (236 g) hot water or coffee (236 g) hot water or hot coffee (236.2 g) hot water or coffee (236.6 g) hot water (236.6 g) hot water or coffee (236.6 g) hot water or hot coffee (236g) hot water or hot coffee (240 g) Betty Crocker Yellow Cake Mix (240 g) Nutella (240 g) all-purpose flour (240 g) buttermilk (240 g) buttermilk room temperature (240 g) canned coconut milk (240 g) creamy peanut butter (240 g) graham cracker crumbs, about 18 rectangular crackers  (240 g) heavy whipping cream (240 g) smooth peanut butter (240 g) sour cream (240 g) water (240 g)all-purpose flour (240g) all purpose flour (240g) buttermilk (242 g) buttermilk (25 g) cocoa powder (25 g) dark cocoa powder (25 g) sugar (250 g) Biscoff cookie spread (250 g) Biscoff spread (250 g) Biscoff spread or other cookie butter (250 g) Skippy peanut butter (250 g) creamy peanut butter (250 g) peanut butter (250 g) peanut butter smooth (250 g) peanut butter, melted (250 g) powdered sugar (250 g) ricotta cheese, at room temperature (250 g) ricotta, homemade or store bought (250 g) smooth peanut butter, (250g) granulated sugar (255 g) old-fashioned rolled oats (27 g) light corn syrup (27.5 g) brown sugar (270 g) granulated sugar (275 g) brown sugar, packed (275 g) buttermilk, room temperature (275 g) light brown sugar (276 g) light corn syrup (28 g) heavy whipping cream (28.87 g) heavy whipping cream (282.5 g) unsalted butter, (282.5 g) unsalted butter, room temperature (283 g) dark chocolate chips (283 g) dark or semi-sweet chocolate (283 g) dark or semi-sweet chocolate, melted and cooled slightly (283 g) frozen raspberries (283 g) unsalted butter (29.5 g) unsweetened cocoa powder (3 g) baking powder (3 g) baking soda (3 g) kosher salt (3 g) salt (30 g) Bird's Custard Powder (30 g) black cocoa powder (300 g) all purpose flour (300 g) dark chocolate chips (300 g) granulated sugar (300 g) grated unpeeled zucchini, (300 g) light karo syrup (300 g) whole milk (308 g) heavy whipping cream (31.25 g) milk powder (31.25 g) powdered sugar (310 g) all purpose flour (312 g) peanut butter (312.5 g) powdered sugar (312.5 g) powdered sugar, measured then sifted (32 g) milk powder (322 g) heavy whipping cream (325 g) powdered sugar, measured then sifted (33 g) cocoa powder (330 g) all-purpose flour (333.3 g) granulated sugar (339 g) cake flour (339 g) unsalted butter (339 g) unsalted butter, slightly cold (339g) unsalted butter (345 g) cake flour (345 g) heavy whipping cream (345) Kamut flour (35 g) dark cocoa powder (350 g) brown sugar, (350 g) granulated sugar (350 g)granulated sugar (350g ) granulated sugar (354 g) hot water (355 g) hot water (360 g) all-purpose flour (360 g) blackberries (360 g) buttermilk (360 g) finely ground graham cracker crumbs , (about 27 whole rectangular crackers) (360 g) finely ground graham crackers (360 g) graham cracker crumbs (360 g) heavy whipping cream (360 g) semi-sweet or bittersweet chocolate chips (360 g) smooth peanut butter (364 g) mashed bananas (367.25 g) cake flour (37.5 g) corn syrup (37.5 g) unsweetened dark cocoa powder (37.8 g) sugar (373.75 g) cake flour (375 g) granulated sugar (375 g) powdered sugar (375g)minus 2 tablespoons granulated sugar (380 g) graham crackers (39.3 g) good quality dark cocoa powder (390 g) all-purpose flour (3g) baking powder (4 g) baking powder (4 g) baking soda (4 g) corn starch (4 g) salt (4 g) vanilla (4 g) vanilla extract (4.2 g) butter extract (4.2 g) clear vanilla extract (4.2 g) lemon extract (4.2 g) mint extract (4.2 g) mint extract or emulsion (4.2 g) pure vanilla extract (4.2 g) salt (4.2 g) strawberry emulsion (4.2 g) vanilla (4.2 g) vanilla extract (4.2g) pure vanilla extract (4.5 g) baking powder (40 g) all-purpose flour (40 g) mini semi-sweet chocolate chips, (40 g) regular (not dark) cocoa powder (40.8 g) canola oil (400 g) cake flour (400 g) cup cake flour (400 g) granulated sugar (400 g) mashed overly ripe bananas (416 g) heavy whipping cream (42 g) instant banana pudding (42 g) instant banana pudding mix (42.4 g) unsalted butter (43 g) finely ground Oreos (43-57g) heavy whipping cream (43.25 g) mini chocolate chips (43.3 g) heavy whipping cream (44 g) dark cocoa powder, (44.25 g) water (44.3 g) cold water (440 g) light brown sugar, packed (45 g) heavy whipping cream (45 g) milk (450 g) chopped pecans (452 g) unsalted butter (452 g) unsalted butter, slightly chilled (452 g) unsalted butter, slightly cold and cut into cubes (452g) unsalted butter (454 g) unsalted butter (455 g) heavy whipping cream (455 g)heavy cream (456 g) unsalted butter (462 g) heavy cream (462 g) heavy whipping cream (47.5 g) chocolate Ovaltine (47.8 g) heavy whipping cream (480 g) all-purpose flour (480 g) buttermilk (480 g) buttermilk, at room temperature (480 g) heavy whipping cream (480 g) whole milk (5 g) light corn syrup (5 g) salt (5.28 g) cinnamon (5.6 g) kosher salt (5.6 g) salt (5.6) kosher salt (5.7 g) salt (50 g) cocoa powder (50 g) granulated sugar (50 g) packed brown sugar (50 g) sugar (50 g) unsweetened cocoa powder (500 g) powdered sugar (508 g) unsalted butter (510 g) dark chocolate (525 g) granulated sugar (54.5 g) vegetable oil (55 g)  vegetable oil (56.5 g) unsalted butter (56.5 g) unsalted butter, melted (562.5 g) powdered sugar (57 g) heavy cream (57 g) heavy whipping cream (57-115 g) heavy whipping cream (57.7.5 g) heavy cream (57.75 g) heavy cream (57.75 g) heavy whipping cream (57.7g) heavy whipping cream (577.5 g) heavy cream, cold (58 g) heavy whipping cream (59 g) cocoa (59 g) dark cocoa powder (59 g) good quality dark cocoa powder (59 g) unsweetened cocoa powder (59 g) water (59.15 g) water (591.5 g) water (6 g) baking powder (6 g) kosher salt (6 g) salt (6.3 g) pure vanilla extract (6.3 g) vanilla extract (6.5 g) vanilla bean paste (60 g) cream of coconut (60 g) finely chopped almonds (60 g) heavy whipping cream (60 g) old fashioned rolled oats (60 g) sour cream (60 g) water (60-120 g) canned coconut milk (60g) powdered sugar (62.5 g) icing sugar (62.5 g) powdered sugar (625 g) confectioners' sugar (625 g) cups confectioners' sugar, (625 g) powdered sugar (625 g) powdered sugar measured and then sifted (625 g) powdered sugar, measured then sifted (625g) powdered sugar, measured and then sifted (64 g) brown sugar (64 g) light brown sugar (66.6 g) granulated sugar (66.6 g) sugar (67 g) granulated sugar (678 g) unsalted butter (7 g) baking powder (7.5 g) cornstarch (70 g) chocolate Ovaltine powder (70 g) granulated sugar  (700 g) granulated sugar (72 g) canola oil (72.6 g) canola oil (72.6 g) vegetable oil (73.3 g) light brown sugar (75 g ) Roasted peanuts (75 g) chocolate chips (75 g) chocolate ganache (75 g) dark chocolate chips (75 g) dark cocoa powder (75 g) dark or semi-sweet chocolate chips (75 g) granulated sugar (75 g) milk powder, divided (75 g) toasted sweetened coconut  (750 g) confectioner's sugar (750 g) powdered sugar (77 - 115 g) heavy whipping cream (77 g) heavy whipping cream (77 g) strained blackberry juice (8 g) baking powder (8 g) baking soda (8 g) salt (8 g) vanilla extract (8.12 g) cornstarch (8.4 g) almond extract (8.4 g) pure vanilla extract (8.4 g) raspberry emulsion (8.4 g) vanilla (8.4 g) vanilla extract (8.4g) orange emulsion (80 g) buttermilk (80 g) heavy whipping cream (80 g) salted peanuts, chopped (80 g) toffee baking pieces, I use the Heath Bar brand (84.75 g) butter (84.75 g) cake flour (85 g) dark chocolate chips (85 g) mini chocolate chips (85 g) unsalted butter (85.5 g) mini chocolate chips (86.6 g) heavy cream (87 g) heavy whipping cream (88.5 g) Cacao Barry Extra Brute Cocoa Powder (88.5 g) dark cocoa powder (88.5 g) good quality cocoa powder (88.5 g) good quality dark chocolate cocoa powder (88.5 g) good quality dark cocoa powder (88.5 g) unsweetened dark cocoa powder (88g) good quality cocoa powder (8g) baking soda (9 g) corn starch (9.25 g) unflavored gelatin (90 g) crushed pretzels, mostly pulverized but some chunks are okay (904 g) unsalted butter (93 g) dark or semi sweet chocolate chips (93 g) mini chocolate chips (93 g) shredded, toasted coconut (937 g) powdered sugar (95 g) regular Ovaltine (95 g) unsweetened shredded coconut (96 g) brown sugar (96.25 g) light brown sugar (about 160 g) egg whites, *** I used a lot of fudge frosting in my cake, but if you're worried about it being too much, you can cut the recipe in half. *This amount will give you enough to fill and frost your cake. If you want more for piping, I suggest adding an additional 1/4 to 1/2 batch. *This buttercream makes enough to fill, frost and decorate the cake with piping. *This buttercream recipe makes enough to cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch. *This buttercream recipe makes enough to do a single layer swirl on each cupcake. If you want taller swirls (as pictured, make 1.5x the recipe) *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/4 batch. *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch. *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch. *This buttercream recipe will make enough to fill and cover your cake. If you want to add additional piping, you'll want to make an extra 1/4 to 1/2 batch *This can be made ahead of time (without the Oreos added) and stored in the fridge in an airtight container until ready to use. Add the Oreo pieces when you're ready to assemble. *You can use a store-bought crust *between the two buttercream recipes, you'll have enough buttercream to decorate and pipe on top, as pictured. No need to double any recipes. + 1 tablespoon (33 g) cocoa powder + 1 teaspoon (16 g) baking powder 1 stick (113 g) unsalted butter, melted 1.4 g cornstarch 10 g light corn syrup 100 g pretzel sticks, finely ground 110 g brown sugar 112.5 g chocolate chips 112.5 g chopped peanuts 112.5 g toffee bits 113 g unsalted butter, at room temperature 113 g unsalted butter, melted 113 g unsalted butter, room temperature 113 g unsalted butter, slightly cold 115.5 g whipping cream  12 g clear vanilla extract 12 g vanilla bean paste or clear vanilla extract 12.6 g peppermint extract 12.6 g vanilla 120 g buttermilk, room temperature 120 g sour cream, at room temperature 120 g sour cream, room temperature 125 g powdered sugar measured and then sifted 125 g  powdered sugar, sifted 13.6-40.8 g grapeseed oil 14 g white distilled cooking vinegar 14-ounce can sweetended condensed milk 14.37 g vinegar 14.75 g cocoa powder 147.87 g water 15 g freeze dried raspberries measured and then pulverized into a powder 15 g milk 150 g butterscotch chips 150 g semi-sweet or bittersweet chocolate chips 16 ounces (300 g) dark chocolate chips 16.8 g salt 165 g light brown sugar, packed 169.5 g unsalted butter, at room temperature 169.5 g unsalted butter, melted 169.5 g unsalted butter, melted and cooled 169.5 g unsalted butter, room temperature 169.5 g unsalted butter, room temperature and cut into cubes 170 g unsalted butter, melted 175 g buttermilk at room temperature 180 g chocolate wafer cookies, chopped 180 ml cup water 186 g toasted sweetened coconut 191.6 g cake flour 2 g vanilla 2 sticks (226 g) unsalted butter, room temperature 2.8 g cornstarch 2.8 g vanilla extract 200 g brown sugar packed 200-231 g heavy whipping cream 210 g cup light corn syrup 220 g brown sugar, packed 220 g light brown sugar, packed 225 g heavy cream 225 g pecans, chopped 225 g semi-sweet chocolate chips 226 g unsalted butter, slightly chilled 240 g sour cream, room temperature 240 g  buttermilk, at room temperature 250 g creamy peanut butter (I use Skippy) 250 g powdered sugar, measured and then sifted 250 g powdered sugar, measured then sifted 262.5 g buttermilk, room temperature 266.6 g granulated sugar 266.7 g granulated sugar, divided 267 g cake flour 270 g all-purpose flour 29.6 g water 3 sticks (339 g) unsalted butter, room temperature 3 sticks (339 g) unsalted butter, slightly cold 3-ounce instant vanilla pudding mix 3.15 g salt 30 g heavy whipping cream 300 g buttermilk, room temperature 31 g powdered sugar 320 g buttermilk, room temperature 360 g buttermilk, room temperature 360 g finely blended pretzels (this is best done in a food processor or blender) 370 g Quinoa, cooked and cooled (about 1/2 cup uncooked - and cook the Quinoa in water, not broth) 375 g powdered sugar, measured and then sifted 375 g powdered sugar, measured then sifted 375 g powdered sugar, sifted 40 g sugar 41.25 g brown sugar 42 g light corn syrup 420 g all-purpose flour 45 g milk (a little more if your cooking dough isn't spreadable) 452 g unsalted butter, slightly cold 5 g baking powder 5 g baking soda 50 g dark cocoa powder 56 g unsweetened chocolate baking squares, melted 57.7 g heavy cream 57.75 g heavy cream, chilled 6 g cornstarch 6.7 g baking soda 62.5 g creamy peanut butter 62.5 g powdered sugar, measured then sifted 7 g light corn syrup 72 g heavy whipping cream 75 g mini chocolate chips 75 g mini marshmallows 750 g powdered sugar, measured and then sifted 750 g powdered sugar, measured then sifted 78.6 g cocoa powder 8 oz caramel sauce (recipe below) 8 oz. Coca-Cola 8 oz. bag Butterfinger pieces 8.4 g peppermint extract 8.4 g raspberry extract or emulsion 80 g all-purpose flour 80 g sour cream, room temperature 82.5 g light brown sugar 84.75 g unsalted butter, melted 88.5 g Cacao Barry Extra Brute Cocoa Powder (or similar premium brand - can even use Hershey's Special Dark Chocolate Cocoa Powder) 88.5 g Cacao Barry Extra Brute Cocoa Powder (or similar premium brand) 9 g salt 95 g vegetable oil Biscoff Cookies Biscoff or Speculoos Cookies Brownie mix + ingredients called for on the box Cacao Barry Extra Brute Cocoa Powder Cherries Chocolate Crisp Pearls Chocolate peanut butter cups Chopped peanuts, salted Dark Chocolate Ghirardelli Brownie Mix E-Z Gel EZ Gel Enjoy Life or other dairy free chocolate chips Flakey salt For the Caramel Cake For the Chocolate Cake For the Chocolate Chip Cookie Dough For the Chocolate Cookie Crumbs For the Peanut Butter Frosting Fresh strawberries Generous pinch of coarse salt Generous pinch of salt Ghirardelli dark chocolate brownie mix Green food gel Hershey's peanut butter chips Homemade brownies, I used 3 bottles of Trader Joe's pre-made Dulce de Leche. You can use any brand you'd like or make your own. Kosher salt Make an extra 1.5x batch if you want additional buttercream for decorating. Malted Milk Powder Mint Oreo cookies or Thin Mints Mint Oreos or Thin Mints Mint Oreos, crushed Mint Oreos, crushed finely Nestle espresso flavored chips One batch of your favorite boxed brownies. I used Ghirardelli dark chocolate brownies. Oreos Oreos, crushed into small to medium size pieces Peanut Butter Oreos Peanuts Peppermint or mint extract, Pillsbury Ready to Bake sugar cookie dough roll Pistachio Paste Recipe pecan butter Red food coloring Reese's brand peanut butter chips Reese's peanut butter cups, diced Reese’s Peanut Butter Cups Salted peanuts Sprinkles This is enough buttercream to pipe or spread on a 9-inch by 13-inch sheet cake. If you turn this cake into a layered cake Twix bars Two Peas and Their Pod Scotcheroos about a cup, freeze dried raspberries all-purpose flour bag of sweetened shredded coconut baking caramel, baking powder baking soda banana slices black food gel brown sugar buttermilk room temperature butterscotch chips cake flour can caramel, chocolate chips chocolate jimmies, (sprinkles) chopped Snickers chopped peanuts cinnamon cocoa powder cold water corn syrup cream cream cheese crushed Butterfinger candy crushed Heath Bars crushed peppermint candies cup cup (226 g) unsalted butter cup plus 1 tbsp. granulated sugar cups cups minus 2 tablespoons (375 g) granulated sugar cups plus 2 tablespoons (225 g) all-purpose flour dark chocolate dark chocolate chips dark cocoa powder dark or semi-sweet chocolate dark or semi-sweet chocolate chips dark or semi-sweet chocolate, melted and cooled slightly drop red food coloring dulce de leche egg egg whites egg whites room temperature egg yolk egg yolks eggs eggs room temperature eggs whites, eggs yolks eggs, at room temperature envelopes freeze dried raspberries fresh berries fresh cherries fresh or frozen raspberries (thawed if using frozen to help reduce the water) fresh or frozen strawberries good quality chocolate good quality chocolate of your choice good quality white chocolate chips good quality, semi-sweet or dark chocolate good-quality bittersweet chocolate, chopped granulated sugar green food coloring, optional hazelnuts, heavy cream cold heavy whipping cream homemade caramel instant coffee granules or PERO (non-coffee sub) jar large egg large egg whites large egg yolks large eggs large marshmallows large or extra large eggs large or extra large eggs, at room temperature large or extra large eggs, room temperature large white marshmallows lemon zest liquid from the canned cherries malt balls marshmallow cream, marshmallows mascarpone mascarpone cheese medium-sized bananas medium-sized over-ripe bananas, milk or semi-sweet chocolate mini chocolate chips mini semi-sweet or dark chocolate chips minus 2 tablespoons (175 g) granulated sugar minus 2 tablespoons (375 g) granulated sugar nutmeg of coarse salt of salt old fashioned rolled oats or oreo cookies peanut butter peanut butter buttercream, peppermint extract pinch of salt pink food coloring, optional pink food gel, optional plus 2 tablespoons (175 g) granulated sugar plus 2 tablespoons (187 g) cake flour plus 2 tablespoons (255 g) all-purpose flour plus 2 tablespoons (54 g) dark cocoa powder plus 2 tablespoons all-purpose flour plus 2 tablespoons cup (225 g) all-purpose flour plus 2 tbsp plus 3 tablespoons (124.4 g) unsweetened cocoa powder (I use dark cocoa powder) plus 3 tablespoons (232.5 g) all-purpose flour plus 3 tablespoons (366.5 g) cake flour plus 3 tablespoons (382.5 g) all-purpose flour powdered sugar powdered sugar measured and then sifted powdered sugar, measured then sifted pure vanilla extract rainbow sprinkles raspberries, raspberry reduction red velvet emulsion remaining peanut butter buttercream salt salted caramel salted roasted peanuts semi-sweet chocolate semi-sweet chocolate chips semi-sweet or bittersweet chocolate semi-sweet or dark chocolate sour cream strawberries strawberry emulsion or extract, optional strawberry puree strawberry puree, cooled tart canned cherries in water to 1 cup toasted Kataifi unflavored gelatin unsalted butter unsalted butter room temperature unsalted butter, slightly cold unsweetened chocolate baking squares unsweetened dark chocolate vanilla vanilla extract vegetable oil vegetable or canola oil water white chocolate chips white chocolate instant pudding mix whole egg whole eggs whole graham crackers whole large eggs zest of two large oranges  plus 2 tablespoons (165 g) all-purpose flour  plus 2 tablespoons (225 g) all-purpose flour