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.
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.
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
I have only just discovered this blog and I’m so super flipping happy I did. By the looks of it this woman can cook like a mother-fer and she’s not bad with a camera either. I have spent the last hour on her blog clicking through stuff, literally talking to myself while I stare at my screen wishing I was in a pair of fat pants in this woman’s kitchen taste testing EVERYTHING.
Why does she have to live so far away (Pennsylvania)? Why can’t she be my best friend and live on Corlett Drive? Why world, why?
Anyway I have pulled some things off her site that made me want to punch myself in both eyes so I wouldn’t be able to see/crave them anymore. But if you like cooking and baking, definitely check How Sweet It Is out, there are 162 pages of food magic on there.
Chocolate chip cookie peanut butter s’mores (…with the easiest vanilla bean marshmallows)
Four cheese baked skillet rigatoni
Fresh strawberry cupcakes with coconut frosting
Roasted red pepper + bacon goat cheese truffles
Banana carrot cupcakes with coconut cream cheese frosting
Fontina and spinach baked eggs with garlic brown butter breadcrumbs
Sweet potato quinoa cakes with blackberry salsa
Toasted marshmallow coconut milk ice cream
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.
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.