BLACK FOREST CUPCAKES
For the Cakes:
1 2/3 cup all-purpose flour
2 tsp baking powder
1 tsp salt
2/3 cup unsweetened cocoa powder
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
1 1/2 cups milk
1 tsp vanilla extra
1/2 cup Kirsch or cherry brandy

Filling and Frosting
1 cup heavy whipping cream
1 cup powdered sugar
1/2 tsp vanilla extract
1 TBSP kirsch or cherry brandy
1 can pitted cherries, drained
grated dark chocolate for sprinkling

1. Preheat oven to 350F
2. Mix flour, baking powder, salt, and cocoa together and set aside.
3. Cream the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Alternately add flour mixture and milk. Add vanilla a beat well.
4. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
5. When cupcakes are cool, unmold, cut into half or in thirds, and sprinkle with cherry liqueur.
6. To make the filling and frosting:
In a large bowl, whip the cream until it forms soft peaks. Add sugar, vanilla, and kirsch. Beat until stiff. Spread layer(s) of cake with half the filling. Press cherries into whipped cream before adding next layer. Save enough cherries to decorate cupcakes. Frost top and sides of cupcakes with whipped cream. Decorate with remaining cherries. Sprinkle grated chocolate over cupcake.

NUTELLA COOKIES
18 ounces of Sugar Cookie Dough:
4 1/2 cups powdered sugar
1 lb, 8 oz unsalted butter, softened
3 eggs
1 TBSP vanilla extract
7 1/2 cups all purpose flour
1 TBSP baking soda
1 TBSP cream of tartar
Preheat oven to 375F.
1. Cream the powdered sugar and butter for at least 3 minutes. Add the eggs one at a time and scrape down the bowl after each egg. Add vanilla and mix for 2 more minutes.
2. Mix in the flour, baking soda and cream of tartar while mixer is on slow speed. Mix till you have a smooth dough. Chill for at least 4 hours before rolling out.
3. Roll out dough and cut using whatever shapes you would like.

1/2 cup Nutella spread
3 TBSP white chocolate chips
3 TBSP chocolate chips
1. Preheat oven to 350F
2. Roll out cookie dough to about a 1/4 inch
thickness.
3. Using a cookie cutter or a glass dipped in flour, cut out rounds. (I used a 2 3/4 inch round cookie cutter.).
4. Using a piping bag or plastic bag with the end snipped off, pipe about 1/2 teaspoon of Nutella into the center of each round.
5. Fold rounds over to create half moon shapes and gently seal edges.
6. Place on an ungreased cookie sheet and bake for 9-10 minutes.
7. Remove to racks and cool completely.
8. When cookies are completely cooled, melt chocolate chips in microwave (about 1 minute.).
9. Remove and using a fork, drizzle chocolate over cookies.
10. Repeat steps 8 and 9 with white chocolate chips.