Chocolate

Cupcakes are kid stuff, right? That’s why we chose to use chocolates on the sweet end of the spectrum. If you’re baking for a more mature crowd, sub bittersweet or semisweet instead. This recipe goes well with our Devil's Food cupcakes. Or, head this way for classic cream cheese frosting. 

Chocolate can burn, which would ruin an otherwise impeccable sauce. Make sure to stir all the way down to the bottom of the pan after adding the chocolate and cocoa. This is part of BA's Best, a collection of our essential recipes.

A thrifty Depression-era hack just happens to make one of the fluffiest cakes around.

One of those dreamy cookies that elicits a silent reverence in every chocolate lover who tastes it.

Showstoppers like this don’t come easy. Here’s the strategy: Blind bake the crust on Day 1; fill and bake on Day 2; and assemble on Day 3.

We just can't help ourselves around these Canadian snacks—and now they're coming to the U.S.

Meet Dhanya Samuel, our Readers' Choice Week winner for best chocolate dessert.

Your friends will think you fancy, and only you'll know how truly simple it was to pull off.

The texture of this airy semifreddo is somewhere between frozen chocolate mousse and gelato. In other words: You’re going to love it.

Leave it to cool-kid mecca Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, “good”-fat-filled, crowd-pleasing chocolate pudding recipe. That would also be completely acceptable to eat for breakfast. Learn how to make this recipe and more in our online cooking class with Sur la Table.

If you liked it, then you should've put some more chocolate on it.

Here's what most people screw up when attempting a chocolate truffles recipe at home.

This molten chocolate cake recipe is gooey, impressive, and above all, actually easy to make.

Salty, crunchy, sweet, and a little fattening, because that's what love is, right?

For a version you can serve right away, omit the liqueurs, which will eliminate the need to refreeze. You will have more cookies than you need, but they’re delicious on their own.

Thicker and creamier than the typical hot chocolate and embellished with both amaro and espresso. If you don’t have an espresso machine, use strong coffee instead.

The secret to babka’s mesmerizing chocolate swirl? A double helix twist (don’t worry, it’s way easier than science class).

Back away from the box. You deserve these chocolate cake recipes from scratch.

The chocolate cookie at Tilda All Day in Brooklyn gets its salt from an ingredient that seems like it'd be more at home in salad than dessert. It totally works.

Instead of vanilla extract for this Mexican hot chocolate recipe, try almond extract if you’ve got it handy, which adds even more depth of flavor. Go one step further and pair it with this churros recipe.

If you want to mellow this out a bit, use strong coffee or a couple teaspoons of espresso powder instead of the freshly made espresso.

Any dark caramel-flavored liquor will work with this; it’s particularly good with rye whiskey or rum.

If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving.