Tag Archives for cupcakes
Easy chocolate cupcake recipe.17. July 2014
I’m always trying out new cupcakes recipes, for vanilla and chocolate cupcakes specifically – I have made some really nice ones in the past and some that are so so. Yesterday we had the Durrants over for lunch, so I thought it would be a good opportunity to try out the recipe below, plus I woke up in the morning feeling like cupcakes – Are you surprised? No, neither am I. I also wanted to mention that I have added a new category to the left of my blog called My Recipes, which includes all the recipes I have tried out by myself that I have found online, in books and from friends.
So I tried out what sounded like a quick and easy recipe, that involves very few ingredients and very few steps – my kind of baking and they came out a treat. They were quick, they took 16 mins to bake in my oven. Their texture was soft and spongy and their taste is a bit on the dark chocolate side of life, which is awesome because the Nutella icing (yes I said Nutella icing) that accompanies them is super sweet and decadent, so they compliment each other really well.
So here you go, here’s the recipe (which I will definitely be using again) and some photos of the goods, incase you would rather just look at them on your screen than eat them in the real world.
Thanks Sally’s Baking Addiction for the recipe.
CHOCOLATE CUPCAKES- MAKES ±14
- 1 cup (240ml) water
- 1/2 cup (64g) unsweetened cocoa powder
- 1 and 1/3 cups (167g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 130g unsalted butter, softened to room temperature – I upped this amount, the original recipe asks for 115grams
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup (230g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 3/4 cup (222g) Nutella
- 3-4 Tablespoons (45-60ml) heavy cream*
- 2 teaspoons vanilla extract
- salt to taste
*Replacing the heavy cream in the frosting with milk will result in a less creamy consistency
Preheat oven to 375F degrees (180°). Line ±14 muffin cups with liners.
1. Pour the cocoa powder into a medium sized bowl and mix with the boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.
2. Whisk together the flour, baking powder, and salt in a bowl and set aside.
3. In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
4. Slowly add the flour mixture and beat only until *just* combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.
5. Fill each cupcake liner 3/4 of the way full with batter (make sure you do fill them to this mark, otherwise the cupcakes will come out small). Bake for 16-19 minutes. My cupcakes in my oven took 16 minutes and a toothpick inserted in the middle came out clean. So keep an eye on yours from that time, you don’t want to over bake them and land up with dry cupcakes. Remove from the oven and place on a wire rack to cool before icing.
How to make the icing:
1. Beat the softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy.
2. Add 2 cups of icing sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed.
3. Add 3 Tablespoons of heavy cream and the vanilla extract. If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time). Taste the frosting and add salt to cut the sweetness. I added about 1/4 teaspoon of salt to mine.
4. Then all you have left to do is ice the cooled cupcakes and then eat as many as your cholesterol levels will allow. Cupcakes taste best the day of or 1 day after they are made. Store covered in the refrigerator for up to 5 days.
Come draw and stuff your face with cake and beer.21. August 2013
We’re having a drawing night at Wolves tonight for Night of a 1000 Drawings. So if you are wanting to do something fun and out of the ordinary, we’ll hopefully see you there.
Ps: I have just baked a bucket ton of Oreo cupcakes for tonight, if you’re interested in that type of thing they’ll be waiting for you and your pudding compartment.
Let them eat cake and by them I mean me.12. August 2013
I’m always collecting recipes for new baked goods, I hardly ever get around to most of them because this thing called time is sometimes scarce, but I still like collecting them because one day I feel like I will make some of them, especially the Peanut Butter and Chocolate Hi-Hat Cupcakes directly below – damn they’re like evil fat devils calling out me, I know I should look away, but I can’t.
All recipe links are below the respective photos. Happy looking and if you’re baking, then happy baking too.
Homemade Almond Joys – almonds, coconut and dark chocolate
Chocolate cupcakes with Nutella cloud frosting
Orange Cupcakes with Sweetened Condensed Frosting
Lemon Pudding with Blueberry Compote
Almond Butter Cupcakes With Mocha Buttercream
Chocolate Fudge Marshmallow Cupcakes
Chocolate Cupcakes with Best Chocolate Sour Cream Frosting
Maple Cupcakes with Cinnamon Greek Yogurt Pastry Cream
Chocolate fondant cupcakes, just what your stretchy pants ordered.21. September 2012
On Monday I attempted to make The Hummingbird Bakery’s chocolate fondant cupcake. Do I hear you asking what chocolate fondant cupcakes are? How does this sound, they are cupcakes that are so chocolatey that your face will never know where the chocolate starts and where it ends – so they are chocolate cupcakes that have a chocolate cream filled centre and chocolate cream icing on top. They are rich, but you won’t care one bit when you’re stuffing your pie hole with them because they are super delicious.
Here is the recipe, try them out and let me know if they came out nicely and if your heart manages to surge through the chocolate overload.
*Any seasoned chocolate lover shouldn’t have a problem.
For the sponge:
· 80g unsalted butter
· 280g caster sugar
· 200g plain flour
· 40g cocoa powder
· 1/4 tsp salt
· 1 tbsp baking powder
· 2 large
· 240ml whole milk
For the filling and frosting:
· 400g dark chocolate, finely chopped,plus 50g extra to decorate (optional)
· 400ml double cream
Preheat the oven to 190C and line a 12 hole cupcake tin with cupcake liners.
1. Using a hand held electric whisk, mix together the butter, sugar, flour, cocoa powder, salt and baking powder. Mix until sandy in consistency and no large lumps of butter remain
2. Mix the eggs and milk together in a jug by hand. Pour three quarters of the egg mixture into the dry ingredients. When all the liquid is incorporated scrape any dry ingredients from the side of the bowl and add the remaining milk. Mix on a medium speed until you have a smooth and even batter.
3. Spoon into the cupcake cases until they are two thirds full, then bake for 18-20 minutes until well risen and springy. Leave to cool on a wire rack.
4. For the filling place the finely chopped chocolate in a bowl. Heat the cream until nearly boiling then pour over the chocolate and stir until melted. Stir until smooth then cover with cling film and set aside to cool.
5. Place the cooled cupcakes on a board and hollow out the centre with a sharp knife, cutting out a piece about 2cm in diamter and 3cm long. Set aside the cut out pieces and using a teaspoon or piping bag, fill the hollow of each cupcake half full with the chocolate cream filling. Place the cut out pieces of sponge on top so they fit like a lid then swirl the chocolate cream icing over that. And there you have it, chocolate fondant cupcakes.
I love you, now eat this cake.13. February 2012
Tomorrow is love day and we are baking a bunch of nice cupcakes for Wolves for you and your smoochy face. We are also staying open late tomorrow night, so if you feel like some love cake and a drinkie after supper, come on over.
And if you email us on email@example.com we’ll even write your initials on the cupcakes, because let’s face it nothing says I love you like a cake with your name on it or a diamond encrusted car, which ever suits your credit card more.