Nothing says lovin’ from the oven quite like not-too-sweet chocolate cupcakes smothered with even more chocolate in the form of a not-too-sweet bittersweet frosting.
About Lori Longbotham
Lori Longbotham is the former food editor of Gourmet magazine whose work has also appeared in The New York Times, Bon Appétit, and Real Simple. A graduate of the Culinary Institute of America, she’s also worked as a private chef, restaurant chef, and caterer. She’s the author of nearly a dozen cookbooks, including Luscious Chocolate Desserts and Luscious Lemon Desserts. @lori.longbotham
Ultimate Chocolate Marquise
An exceptionally, deeply chocolate dessert that feels light and cool. It makes an elegant finish on a warm summer night.
Coconut Crème Brûlée Tart
This luscious, silken, subtly flavored coconut tart is topped with a delicate burnt-sugar crust borrowed from crème brûlée, that shatters when sliced.
Chocolate Macarons
Simultaneously crispy and chewy and silken, these flourless French indulgences make us swoon each and every time without fail.