Happy Thanksgiving! ~Chocolate Cupcakes and Chocolate Triffle~

The kids did a special feature on THANKSGIVING:
T- for a big Thank you to God for giving me life
H- for my Home Sweet Home and loving parents
A- for Another day of Life God has given me
N- for Nice friends at church and school
K- for Kindness shown to me even when i have not earned it.
S- for Siblings to play and grow up with
G- for Grandparents who shower us with love and grace and presents
I- for Ice cream and all my favorite snacks
V- for victory over my sins
I- for an intelligent mind that God has given to me
N- for a New life in Christ when we acepted Jesus into our lives
G- for God who sent Jesus to die for us so that we can have ternal life
 Made these cupcakes for friend's birthday...chocolate cupcakes topped with freshly whipped cream.
Chocolate cupcakes recipe: 
1/2 c cocao powder, 2/3 cup boiling water, 4 ounces bittersweet chocolate, coarsely chopped, 4 T unsalted butter ( room temp), 1 1/2 cup sugar, 4 eggs, 1 tsp vanilla extract, 2 cups flour, 1 tsp baking powder, 1/4 tsp salt, 1 cup plain yogurt.
Preheat oven to 350F. Place cocoa in a small bowl. Pour the boiling water over it and whish until all lumps disappear. Add bittersweet chocolate to the paste and stir until melted and smooth. Set aside to cool. Cream the butter, sugar until fluffy. Add eggs one at a time, followed by the vanilla. In a separate bowl, combine the flour, baking soda, salt. Add half of the dry ingredients to the butter mixture. Mix at low speed until well integrated. Add the yogurt and mix well. Add the remaining of the dry ingredients. Add the chocolate paste until blended. Fill the cupcake liners to 3/4 full and bake for 20-25 minutes.
 To make the crystal-looking flower, brush egg white on the fresh flower, and dip in white sugar...let it dry for a day.
 To make the stabilized whipped cream: 
Ingredients: 2 Tablespoon powdered sugar
1 teaspoon cornstarch
1 cup heavy cream
1/2 tsp vanilla
In a saucepan, place the powdered sugar and cornstarch and gradually stir in 1/4 cup of the heavy cream. Bring to a boil, stirring constantly, and simmer for just a few seconds until the liquid is thickened. Scrape into a small bowl, and cool to room temperature. Add vanilla. Beat the remaining 3/4 cup cream until just traces of the marks begin to show. Add the cooled corn starch mixture. Beat until peak forms when the beater is raised. 
 Chocolate Triffle- layers of chocolate sponge cake, chocoalte pudding, chocolate cream cheese, crushed heath bars, raspberry preserves....
Recipe for the Chocolate sponge cake:
4 eggs + 1 egg yolk, 100g sugar, 90g plain flour, 10g chocolate powder, 100g melted butter
Preheat oven to 160C. Grease a 9" baking tin. Whisk eggs and sugar at maximum speed until stiff. Fold in the sifted flour and chocolate powder by hand, using an upward circulating motion. Add in melted butter and mix well, until batter is shiny. Pour into baking tin and bake for 35 minutes. Cut the cake into pieces when cooled. 
 Lots of food for thanksgiving! :)
 Another chocolate triffle...the simplest dessert to make in a jiffy! :)
 Aren't they the cutest fraternal twins?:) Isabella and John...5 months old..about 60 mins apart..

Wishing you joys in abundance...rich memories, favorite foods, and the blessings of family and friends to surround your table. Happy Thanksgiving! :)
** Edit post: More pictures..courtesy of Renata G. :)
Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.