Who doesn't like cupcakes? After all, their soft texture and sweet topping make for perfect just-for-me treats. But there is a way to make these individual desserts even more irresistible: add rock candy. By creating divots in your cupcakes for the hard pieces, you can assemble a topping that looks identical to a precious geode. Choose a color that resembles the real deal, like purple or blue, and then create the jeweled effect — don't worry about uneven lines, since imperfections make each cupcake look all the more unique! When you can add a gemstone-inspired look to your next fresh batch, you'll not only like your cupcakes, you'll love 'em.

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Things You\’ll Need

• Cupcake recipe

• White frosting

• Cupcake liners (a tan color looks best)

• Rock candy in white

• Rock candy in desired interior color

• Spoon or melon baller

• Sandwich-size plastic ziplock bags

• Knife

Step 1: Bake Cupcakes

Use your favorite recipe to whip up a batch of cupcakes.

Step 2: Create a Geode Shape

Once your cakes have cooled, take a melon baller or a spoon and scrape out some of the middle of each cupcake.

They don't have to be uniform, since geodes themselves are all unique in their structure. Save the insides to make cake pops, or just devour them as you go.

Step 3: Apply a Crumb Coat

Make your favorite white frosting — whether it's buttercream frosting or whipped cream frosting — and give each cupcake a thin layer. This doesn't have to look perfect: the purpose is to help keep all crumbs (and there will be a lot) from showing when the cupcakes are complete. After every cupcake is coated, pop them into the freezer to let the frosting harden.

Tip

You can leave the cupcakes inside the freezer for a few days, as long as they're in an airtight container. When you're ready to complete the final steps, let the cupcakes sit at room temperature for 30 minutes.

Step 4: Apply a Final Layer of Frosting

Now, apply another layer of frosting. This layer should hide all the crumbs.

Step 5: Crush Rock Candy

Place your rock candy, whether the pieces are on strings or on sticks, inside a plastic bag. Next, take the underside of a bowl, cup or a mallet to crush your candy into tiny bits. Do this to each shade of rock candy in individual bags.

Step 6: Apply Rock Candy to Cakes

First, sprinkle the interior color into the divot you've made in each cupcake. This color can also come out of the divot, too —again, it doesn't need to be perfect.

Next, take the white candy and press it onto the edges, surrounding your inside candy and covering the cakes completely.

Step 7: Dig In and Rock On

These pretty cupcakes sure know how to steal the show! As an added bonus, most rock candy is fruit-flavored, so you'll taste a fun combination when you bite in.

If you're having trouble deciding if you should make chocolate chip cookies or brownies, why not marry the best of both worlds and make a brookie! This dessert is made in a skillet and features a layer of chocolate chip cookie and a layer of brownie, resulting in a dish that's truly wicked and delicious. The cookie layer hides folds of molten chocolate chunks and the brownie layer is fudge-like with a perfectly crackled top. It's the ideal dessert for when you need something quick, simple and decadent. Add a scoop of ice cream and you've got yourself something truly amazing!

Make the Chocolate Chip Cookie

Things You\’ll Need

• 3.5 ounces / 100 grams unsalted butter, melted

• 2.3 ounces / 65 grams granulated sugar

• 4.2 ounces / 120 grams light brown sugar

• 1 large egg

• 1 teaspoon vanilla bean extract

• 6.2 ounces / 175 grams all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 5.3 ounces / 150 grams dark chocolate, roughly chopped

• Optional for serving: ice cream, chocolate fudge sauce, chopped nut_s_

Step 1

Pre-heat the oven to 350 Fahrenheit (180 Celsius). Grease an 8 inch / 20 centimeter cast iron skillet or a large baking tin. Set aside.

Step 2

To make the chocolate chip cookie base, pour the melted butter into a medium sized mixing bowl. Add in the granulated sugar and light brown sugar. Whisk until combined. Add in the egg and vanilla bean extract. Whisk until the mixture is smooth and glossy.

Add in the all-purpose flour, baking soda and salt. Whisk until just combined. Fold in the dark chocolate chunks until evenly combined throughout the dough. Set the bowl aside until needed.

Make the Brownie

Things You\’ll Need

• 2.3 ounces / 65 grams dark chocolate, finely chopped

• 3 ounces / 85 grams unsalted butter, melted and hot

• 5.3 ounces / 150 grams granulated sugar

• 1 large egg

• 1 teaspoon vanilla bean extract

• 1.4 ounces / 40 grams all-purpose flour

• .8 ounces / 25 grams Dutch-processed cocoa powder

• 1/2 teaspoon salt

Step 1

Place the dark chocolate into a medium sized mixing bowl. Pour over the hot melted butter. Whisk until the mixture is smooth. Immediately add in the sugar and whisk until combined.

Add in the egg and vanilla bean extract. Whisk until the mixture is very glossy and thick. Add in the flour, cocoa powder and salt. Whisk until smooth.

Assemble the Skillet Brookie

Spread the chocolate chip cookie dough over the base of the skillet, using a rubber spatula to help spread it all the way to the edges. Pour over the brownie batter. Use a rubber spatula to smooth down the top.

Bake for 25 to 30 minutes, or until firm around the edges, crackled on the top and the middle has just begun to set. Remove from the oven and let cool until you're ready to serve.

Ready to Eat!

Slice and serve! Add a dollop of ice cream, if you desire, or a generous drizzle of chocolate fudge sauce. The brookie is best eaten warm but will keep for up to 3 days stored in an airtight container at room temperature.

This is the most decadent one-bowl dessert of the year. Two kinds of chocolate join together for a rich and fudge-like brownie, studded with peppermint candy inside and out.

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Things You\’ll Need

• 1/2 cup salted butter

• 12 ounces chocolate, divided

• 3 eggs

• 1 teaspoon vanilla extract

• 1 teaspoon peppermint extract

• 3 tablespoons unsweetened cocoa powder

• 3/4 cup flour

• 1/2 cup sugar

• pinch of salt

• 1 cup peppermint candies (or candy canes)

Step 1: Melt Chocolate and Butter

Cut 8 ounces of chocolate and butter into large chunks, then melt together in a microwave-safe bowl, in 30 second intervals. About 60-90 seconds total. (Save the rest of your chocolate for the last step.)

Stir to combine.

Step 2: Add Wet Ingredients

Stir in eggs, one at a time. Add vanilla and peppermint extract.

Step 3: Combine Dry Ingredients

Whisk in sugar, cocoa powder and salt, but not the flour.

Tip

Over-stirring flour develops gluten, which can make baked goods chewy like bread. Adding flour at the end helps avoid gluten buildup.

Step 4: Crush Peppermints

Put candies (or candy canes) in a zip-top baggie and crush by whacking–not rolling–with a rolling pin or meat mallet. Add 1/2 cup of crushed candy to the cocoa mixture and reserve the rest.

Step 5: Finish with Flour

Add peppermint candy to the cocoa mixture. Then stir in flour.

Step 6: Prepare a Pan

Coat a 9×9 baking dish with butter or non-stick spray, then line with a sheet of parchment paper.

Step 7: Bake

Bake at 350°F for 30 minutes, until a toothpick comes out with only a crumb or two attached.

In the last two minutes of baking time, pull the brownies out (working quickly so they get back in without losing baking time) and place remaining blocks of chocolate on top. The chocolate will melt and create a nice glue for the rest of your peppermint candy.

Step 8: Add Toppings

Once the brownies are completely out of the oven, use a spatula to spread the warm chocolate in an even layer on top.

Then sprinkle peppermint candy over the top.

Step 9: Cool and Slice

Allow to cool for 10 minutes, then pull up on sides of parchment to remove from pan easily.

Cool completely before cutting, ideally in the refrigerator so the chocolate frosting can stiffen.

Keep your squares small. The result is rich and thick, every bite packing a punch of seriously satisfying flavor.

Things You\’ll Need

• Cake

• Cooling rack

• Baking sheet, rimmed

• Aluminum foil

• Caramel glaze

• Saucepan or microwave-safe bowl

• Large cooking spoon

• 2 large spatulas

• Serving platter

Drizzle caramel over cake for a sweet treat.

Caramel is created by heating sugar and other ingredients until they turn a golden brown and take on a characteristic flavor. A tasty caramel glaze adds a sweet finish to a cake, and it is thinner than a caramel frosting, which is applied with a spatula. A glaze that is intended for drizzling is pourable. Buy this glaze commercially or make your own, and drizzle it over yellow, white, chocolate or spice cakes. Drizzle it over cheesecakes as well.

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Step 1

Place the cake on a cooling rack and put both on a rimmed, foil-lined baking sheet. The baking sheet will catch any dribbles that do not stick to the cake.

Step 2

Warm the caramel briefly if necessary to make it pourable. Place it in a small saucepan or a microwave-safe bowl and warm it on a low setting.

Step 3

Scoop up a large spoon full of caramel and hold it over the cake.

Step 4

Tip the spoon lightly to control the flow, and allow the caramel to fall across the top of the cake and cascade down the sides.

Step 5

Refill the cooking spoon as necessary and drizzle until the cake has as much drizzled glaze as you like.

Step 6

Place the cake in a cool place so that the glaze will set, then use two large, wide spatulas to move the cake from the rack to the serving platter.

Tip

Drizzle caramel glaze on a tube or Bundt cake for a beautiful presentation.

Drizzle caramel over a fully-frosted cake. The two-tone effect is very attractive.

Pound cakes, which are generally unadorned, are dressed up nicely with a drizzle of caramel.

Consider applying the caramel with a pastry bag and large open tip.

Warning

Do not allow caramel to get too warm or it will become runny. A bit of the caramel will drip below to the baking sheet, but most will stay on the cake if drizzled at the right consistency. Caramel that is too cool will be thick and will not drizzle effectively. It takes practice to get the consistency just right.