Tag Archives: cupcakes

What to do with leftover chocolate (which isn’t often a problem….)

I’m aware that it’s only October and I’ve got my ‘life begins at’ birthday in a fortnight (which I’m totally fine with, perhaps because I’m pretty sure this can’t be happening and I’m really only 25) but I decided a couple of weeks ago to start clearing out the kitchen so I can make space for the amount of food we end up buying in the run up to Christmas. And, let’s be honest, I say food, I mean those big tubs of Quality Street and Celebrations. And despite Christmas being months away, those gigantic tubs of chocolatey goodness have started appearing in supermarkets and whilst I hate the early arrival of Christmas by retailers, I freaking love me some chocolate.

During my cupboard clearout I discovered a not insignificant amount of Easter chocolate that I’d hidden after Easter to try and stop myself from exploding. I also found a box of Ferrero Rocher varieties and as I have mentioned before, my least favourite chocolate pairing is nuts and chocolate which probably explains why that’s leftover.

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Now, I love a Lindt bunny (or sheep or chick) as much as the next chocoholic but I also love a Lindt gnome or Father Christmas. So I figured I’d use up the leftover chocolate in what I like to now refer to as Chocolate Saturday. Catchy, eh? And so creative.

The three things I decided to make were: salted chocolate mousse, Ferrero Rocher cupcakes and an orange and chocolate chip loaf cake. The mousse was the easiest of the lot – 30g of chocolate and one egg per person (I made enough for four, so 120g chocolate, 4 eggs). Melt the chocolate in a bain marie and then remove from the heat. Separate the eggs and whisk the egg whites to soft peaks. Whisk the egg yolks into the melted chocolate and then beat in a third of the eggs whites – when this is all combined, fold in the rest of the whites. If you’re using dark chocolate and you’ve got a sweet tooth, whisk a tablespoon full of sugar per egg into the whites – I was using Lindt bunnies and they’re plenty sweet enough. Put into bowls and refrigerate for at least a couple of hours or until set. Sprinkle a tiny amount of sea salt onto it before serving for that crunchy goodness.

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The Ferrero Rocher cupcakes simply involved shoving a Ferrero Rocher into each cupcake case and then covering with cake batter (actually, put a little bit of batter in the bottom first, to stop the chocolate from catching as it cooks). My last post had a cupcake recipe so I just used that. I iced using a buttercream (because of the slight disaster we had with icing the other ones) which I’m sure you all already have, and then I shoved another Ferrero Rocher on top. Apparently they’re lovely – I wouldn’t know, don’t like chocolate and nuts. I may have mentioned this before.

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My final recipe is the one I’m sharing here: Chocolate chip and Orange Loaf.

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I love orange and chocolate together, it’s possibly one of my favourite things (note to self: don’t forget the Terry’s Chocolate Oranges for Christmas) so this loaf ticks all the right boxes. I have to apologise to anyone more comfortable with metric (like me), it’s in US measurements, but that’s because I think the Yanks make loaf cakes much better than the Brits.

  • Zest of one large orange
  • Juice of one orange, topped up with boiling water to make 1 cup
  • 2 cups plain flour
  • 1 cup golden caster sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarb
  • 1/2 tsp salt
  • 1 egg
  • 2 tbsp melted butter
  • 1 cup chocolate chips (I used a smashed up Lindt bunny, you can use whatever you’ve got – I’d imagine dark chocolate will give it much more of a Jaffa Cake flavour)

Put the orange peel into a bowl and cover with the juice/boiling water – allow to stand for at least 10 minutes. Pre-heat oven to gas mark 4 and grease and line a 900ml loaf tin

Combine the dry ingredients (flour, sugar, bicarb, baking powder, salt) in a bowl and whisk together the egg, butter and orange juice mix in another.

Beat the wet ingredients into the dry ingredients until combined and then fold in the chocolate chips.

Pour the batter into the prepared loaf tin and bake for 45-55 mins until a skewer inserted into it comes out clean.

Leave to cool in the tin for 10 mins, then allow to cool fully on a wire rack. I served mine with the salted chocolate mousse and some strawberries but I think it’d make a perfect breakfast loaf, with a nice cup of Earl Grey, so that’s what I’m going to go eat RIGHT NOW. Bye.

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Chocolate Fudge Cupcakes (for the best 6 year old ever)

It was my beautiful nephew’s birthday last week – he turned six. He’s always been utterly awesome, very funny, a bit cheeky, loves trains, planes and automobiles. In fact, when I asked him what he wanted for his birthday, he said an iPhone6 or a Lamborghini. I did not get him either of those things, heck if I could afford a new car, I’d be getting one for me not for him. However, I did amuse myself by buying him a wind up car from Tiger and scribbling out its name and writing in Lamborghini. I am a comedy genius.

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Anyway, as per Rixy’s birthday where I made all the red velvet cupcakes in the world, my sister asked if I could make some cupcakes for his birthday. When I asked Praveen what type of cupcakes he wanted, he said chocolate brownies and chocolate chips and chocolate chocolate. So I made carrot cakes. Not really. Obviously. My sister had ordered some Star Wars themed cake toppers so we put those on top.

I had the day off on Friday and my dear friend Clare came over to help me make cupcakes. To be fair, she came round on the promise of wine, but we also managed to make 24 cupcakes and decorate them, before we got too tipsy. And then we got really drunk and found ourselves talking to strangers with lovely dogs in the street and doing jigsaws and all sorts (admittedly, very suburban middle aged all sorts but still, fun was had)

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Here’s the recipe. We screwed up the icing a little by putting in the cream whilst the chocolate was still hot so if you’re using this recipe, let the chocolate cool a bit. Or cook the chocolate and the cream together, I think that may be the best option.

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Chocolate Fudge Cupcakes (this recipe makes 14, I reckon…) 

  • 200g butter
  • 200g light muscovado
  • 200g 70% chocolate
  • 2 eggs, beaten
  • Pinch of salt
  • 1tsp vanilla extract
  • 250g plain flour
  • 1tsp baking powder
  • 100g chocolate chips

Preheat the oven to 160C/gas mark 4 and line a muffin tin with cases.

Melt together the sugar, chocolate and butter, once smooth and glossy, set aside to cool. Beat together the eggs, salt and vanilla extract.

Sift the flour and baking powder into a large bowl. Once the chocolate mix has cooled, beat in the eggs and then pour the mix over the flour, stirring constantly. Once all the flour is incorporated, add the milk chocolate chips and beat in.

Spoon into the muffin cases until 3/4 full and then place into the oven for 20-25 minutes. Test with a skewer, and by bounce – don’t forget, the chocolate chips will be melty so don’t overcook your cakes if your skewer doesn’t come out clean.

Leave aside to cool whilst you make your icing.

Melt 200g plain chocolate (70%) with 100ml double cream using a bain marie. Once all melted, take off the heat and add 50g sifted icing sugar. Beat till it’s all incorporated, then spread over the top of each cupcake.

Put on your toppers and serve. Delicious.

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Clare was very proud of her ROYGBIV cupcake case placement, so I had to share at least one photo of them empty.







Deliciously slutty brownies

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I work in Camden (you can read my Camden musings here) and right across the road from my office is a fantastic creative space called The Camden Collective that hosts pop up stalls from up and coming designers and foodies. It was my favourite place for presents last Christmas – I’d say at least 30% of Mr Bon Bon’s presents came from there. And I’ve recently treated myself to a lovely bracelet and earrings and all sorts of other accoutrements. Basically, I love it.

I may have mentioned earlier, I fancy myself a relatively OK baker – I once had a pop up bakery with some friends (awesome fun, bloody hard work) and the main thing I learned through that was it’s so much better to make a bloody good cake than it is to bake a crap cake and cover it with glitzy icing. I’m sure I’ll write again about my particular hatred for cupcakes but I hate cupcakes. Hate the icing to cake ratio. Hate the cutesy girliness of it all. Hate that it turns grown women into jibbering wrecks. It’s a cake for crying out loud, it lasts minutes and shouldn’t cost a fiver. In fact, Sophie Heawood said it best right here.

So, last Christmas, when popping by Camden Collective for an amazing Black Sheep coffee, I happened across Dub Plates Kitchen and her fabulous slutty brownies. In a nutshell, she’d taken a brownie and made it incredible with toppings and a pie base. I have dreamed about this brownie and so, a couple of weeks ago, with #CakeFriday at work and my niece and nephew staying for the weekend, I thought it was the perfect opportunity to try my own version of slutty brownies. Rather than a pie crust base (mostly because I’m hugely lazy and couldn’t be bothered to), I decided to make a biscuit base (like on a cheesecake) and used all sorts of stuff that I had in my cupboard as the toppings. And I made them in muffin cases, because I thought that’d help them bake more evenly, not because I had any cupcake desires. Have I mentioned how much I hate cupcakes?

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The basic brownie recipe was inspired by one for chilli chocolate brownies, on the beautiful Del Sole blog. I didn’t chilli them this time though. Recipe below, with some pictures. If you make them, I’d love to see how they turned out.

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Slutty Brownies – makes 15-20 muffin sized brownies

For the base:

8 x digestive biscuits
5 x ginger nuts
50g butter melted

For the brownies

200g unsalted butter
450g dark chocolate
150g strong flour
6 large eggs
400g light brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
pinch of salt

Toppings:

Whatever you like really – I used mini-marshmallows, Smarties (although the colour ran so maybe try M&Ms), Maltesers, salted pretzels and honeycomb but if you like nuts and chocolates, peanuts or walnuts could work well. Next time I’m going to try wasabi peas, I think that’d be a rare treat.

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Instructions:

Preheat the oven to 160 degrees and line a muffin tray with cases

Crush the digestive biscuits and ginger nuts to crumbs. Mix in to the 50g melted butter and spoon a couple of spoonfuls into each muffin case. Set aside to cool.

In a pan on low heat melt the butter. Remove from the heat and add the chocolate. Stir the chocolate until fully melted. Set aside to cool.

In a mixing bowl combine eggs, sugar, salt and spices and mix with a electrical whisk for 5 minutes or until the mixture falls from the whisk in ribbons.

Fold in the melted cool chocolate into the egg mixture. Do so gently to avoid deflating the air in the mixture.

Sift the flour in the mixture and fold in with the spatula.

Spoon the mixture into the muffin cases – 2-3 tablespoons per case as it will rise a little. Grab a handful of whatever toppings you’re going for and throw them onto the top – the thing with slutty brownies is that they don’t have to look perfect, they just need to taste delicious.

Bake in the pre-heated oven for 15-20 minutes until the top of the brownie is a little cracked.

Troubleshooting

If you go with the loaf option, turn the heat of the oven down – I didn’t and ended up burning the top whilst the middle was a little undercooked

Smarties lose their colour in the heat – maybe try M&Ms

If you don’t like toasty marshmallows, then add them onto the top halfway through the cooking time