Tag Archives: cupcakes

Dark Chocolate Cupcakes

5 Nov

I was craving cupcakes all day long… So when I came home, all I could think about was starting to bake. In the pictures you can see my new cupcake stand, which isn’t very handy but so cute I’ve forgotten about that already.

The frosting didn’t turn out that great, but I think it’s because I used minarine (which means less fat) instead of margarine… So next time I’ll just stick to the recipe! The taste was really good, but normally it has to be pipeable, which wasn’t the case at all.

Also my chocolate abstracts didn’t look a thing like the chocolate abstracts on the ‘how to’-website, but that’s abstract art, right?!

Dark Chocolate Cupcakes

Ingredients (for 9 cupcakes)

Cupcakes

  • 50g margarine
  • 30g bittersweet chocolate, chopped
  • 20g cocoa powder (not the Nesquick-kind)
  • 1 egg
  • 50g cane sugar
  • 1/2 tsp vanilla extract
  • a pinch of salt
  • 50g plain yoghurt
  • 30ml soy milk
  • 55g all-purpose flour
  • 1 tsp baking powder

Frosting

  •  1,5 Tbsp all purpose flour
  • 60ml soy milk (if you use cow’s milk, use 5g more sugar)
  • a few drops of vanilla extract
  • 50g margarine
  • 20g granulated white sugar

Garnish

  • 25g dark chocolate, before hand made into ‘chocolate abstracts’ (How To)

Directions

  • Preheat the oven to 175°C. Line a cupcake pan with baking cup liners
  • Combine margarine, chocolate and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water (au bain marie). Heat the mixture until the margarine and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch
  • Whisk the egg in a medium bowl to combine. Add sugar, vanilla, and salt until fully incorporated
  • Add the cooled chocolate mixture, soy milk and yoghurt and whisk until combined.
  • Sift the flour and the baking powder into the bowl
  • Stir well until you become a homogeneous batter
  • Divide the batter evenly among the cupcake pan cups
  • Bake about 15 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean
  • Let the cupcakes cool down completely before frosting them
  • Meanwhile, make the frosting: in a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens (around 5 minutes). Be careful not to burn it
  • Remove from the heat and let it cool to room temperature
  • Stir in the vanilla extract. This mixture must be completely cooled in order for the frosting to work
  • While the mixture is cooling, cream the margarine and sugar together until light and fluffy
  • Then add the cooled milk/flour/vanilla mixture and beat with a mixer until it all combines and resembles whipped cream. If it’s not looking like whipped cream, keep on whipping
  • Spread the frosting onto the cooled cupcakes, and garnish with the chocolate abstracts

Source:
– cupcakes: adapted from Brown Eyed Baker
– frosting: adapted from The Girl Who Ate Everything
– chocolate abstracts: HWTM

Italian coffee cupcakes

25 Okt

I had some amaretto icing left over from yesterday, the perfect excuse to make some more cupcakes! Martha Stewart has a lovely recipe for Irish coffee cupcakes, but since there was amaretto in the icing, I decided to make them Italian coffee cupcakes instead.

The taste was really rich, the perfect comfort food for such a sad day…

Italian Coffee cupcakes

Ingredients (for 9 cupcakes)

  • 125g flour
  • 2 Tbsp cacao powder
  • 2 tsp baking powder
  • a pinch of salt
  • 4 Tbsp water
  • 1 Tbsp instant coffee
  • 1 Tbsp soy milk (or milk, in that case use 5g more sugar)
  • 2 Tbsp amaretto (almond flavoured liqueur)
  • 115g margarine
  • 75g cane sugar
  • 1 egg (I used chia seeds: how to make chia egg replacer)
  • Optional for garnishing: amaretto icing (recipe) and 1 Tbsp cacao powder

Directions

  • Preheat oven to 190°C.
  • Sift the flour, cacao powder, baking powder and salt into a bowl.
  • Pour the water over the instant coffee. Combine with the soy milk and the amaretto.
  • Beat the margarine and cane sugar until creamy and light (about 5 minutes)
  • Add the egg (or chia seed egg substitute) and stir it nicely into the margarine mixture.
  • Beat in 1/3 of the flour mixture, alternating with 1/3 of the coffee-milk mixture, until everything is added. Stir between the additions.
  • Fill the holes of a cupcake tin for 3/4.
  • Bake the cupcakes for 15 minutes.
  • Let them cool down for a couple of minutes, and then turn out the cupcakes from the tins. Let them cool down further on a wirerack.
  • I garnished them with amaretto icing (recipe) and 1 Tbsp cacao powder.

Source: adapted from Martha Stewart