In honor of That One Girl's 3rd birthday I have found a twist on an old classic.

​ PREP TIME: 20 MINUTES
 COOK TIME: 70-80 MINUTES
TOTAL TIME: 1 HOUR 30 MINUTES

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• 1 cup of butter, softened at room temperature
• 1 1/2 cups sugar
• 4 eggs
• 1 egg yolk
• 2 tsp vanilla extract
• 1 tsp almond extract (optional)
• 1 tsp butter flavored extract (optional)
• 2 cups of flour
• 1/2 tsp salt
• 1/3 cup rainbow sprinkles

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• 1 cup (2 sticks) unsalted butter, softened
• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 1 cup dark chocolate chips
• 1 cup mini semi-sweet chocolate chips
• 1 can (14 oz.) sweetened condensed milk
• 3/4 cup fresh raspberries, semi crushed

STEP 1: In a large bowl, using an electric or stand mixer, mix butter until creamy.
STEP 2: Mix in brown sugar, flour and salt continue mixing until crumbly.
STEP 3: Press 1 3/4 cups of crumb mixture into prepared baking pan. Set remaining crumbs aside.
STEP 4: Bake for 10 to 12 minutes or until lightly golden.
STEP 5: While the crust is baking, pour sweetened condensed milk in small sauce pan and add one cup of dark chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.
STEP 6: Remove crust from oven and pour chocolate mixture over warm crust.
STEP 7: Sprinkle remaining crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and top with mini chocolate chips.
STEP 8: Bake for 20 to 30 minutes. Let cool before cutting into bars.

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• 1 cup all-purpose flour
• 6 Tbsp cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp cinnamon
• 3/4 cup + 2 Tbsp granulated sugar
• 1/4 cup unsalted butter
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 Tbsp white wine vinegar
• 1/4 cup + 3 Tbsp milk (I used 1%)

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• 1 1/4 cups whole milk ricotta cheese, strained as needed*
• 1 - 2 Tbsp cocoa powder
• 1/4 cup powdered sugar (I'd add a bit more sugar if going with 2 Tbsp cocoa)
• 1/4 cup mini semi-sweet chocolate chips or chopped chocolate
• 1 1/3 cups heavy cream
• 1/2 cup powdered sugar
• 2 - 4 Tbsp cocoa powder, to taste
• 1/2 tsp vanilla extract
• 3 Tbsp chopped, roasted unsalted pistachios

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• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, salt, baking powder, baking soda and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitter with the paddle attachment, whip together butter, 1 Tbsp vegetable oil and sugar until pale and fluffy, occasionally scraping down sides and bottom of bowl. Mix in remaining vegetable oil. Add in eggs one at a time mixing until combined after each addition, and adding in vanilla with second egg. Add white wine vinegar to a liquid measuring cup then add in enough milk to reach 1/2 cup, whisk together (it will curdle) then working in three separate batches add 1/3 of the flour mixture alternating with 1/2 of the milk mixture, mixing just until combined after each addition and ending with flour mixture. Divide batter among 12 paper lined muffin cups, filling each 2/3 full (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes. Allow to cool in muffin tin several minutes then transfer to a wire cooling rack to cool completely.
• In a bowl fold together ricotta, 1 Tbsp cocoa powder and powdered sugar until combined. Fold in chocolate chips. Spread mixture evenly among tops of cupcakes.
• In a separate mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form. Add in powdered sugar, cocoa powder and vanilla and continue to whip mixture until stiff peaks form. Pipe over tops of cupcakes and sprinkle with pistachios (or more chocolate chips). For best results serve within 1 hour. Store in refrigerator in an airtight container.
• *I strained my ricotta but then found it to be too dry, then the a second time I tried it without straining and it was the perfect consistency - so it will just depend on the batch of ricotta you have. You want it to be a spreadable consistency but not runny. When I do strain the ricotta I do it the quick way, I just lay it over a layer of paper towels and flatten it out, then wrap and squeeze out some of the excess liquid.