Overloaded with chocolate!
These chocolate overload cupcakes are pure decadent, a light chocolate sponge, topped with a rick chocolate buttercream, drizzled with salted caramel sauce, and finally topped with a sprinkle of your favourite chocolate bar. These are definitely NOT for the faint-hearted but are definitely FOR you chocolate-lovers out there!
Chocolate Overload Cupcakes
I’m drooling just thinking about them…
- 200g plain flour
- 2tbs baking powder
- 40g cocoa powder
- 250g caster sugar
- 80g unsalted butter, at room temperature
- 240ml whole milk
- 2 eggs
- 1tsp vanilla bean paste
- 280g butter, softened
- 100g cocoa powder
- 400g icing sugar
- 75 grams best-quality unsalted butter
- 50 grams soft light brown sugar
- 50 grams caster sugar
- 50 grams golden syrup
- 125 ml double cream
- 1 teaspoon fleur de sel
- For the cake, mix the dry ingredients and butter together until mixture resembles breadcrumbs
- Beat the milk and eggs together with vanilla and add to the cake mix a third at a time
- Mix until all combined well
- Scoop into cupcakes cases and back on 180oC for approx 15 mins or until a toothpick inserted into the cupcake comes out clean
- For the buttercream, sift the cocoa powder and icing sugar together, add the butter and whisk on high
- If needed add some milk or double cream to loosen the mixture.
- Pipe onto cupcakes once cooled
- For the sauce, melt the butter, sugars and golden syrup together in a heavy saucepan, swirling every now and again
- Once the mixture is a bubbling, golden colour, add the cream and then the salt, to your taste
- Stir with a wooden spoon and let cook for a minute or so more
- Decant into a jug, and once cooled, drizzle over your cupcakes
- Top with your favourite chocolate bar and serve
- Eat. Immediately!
Death by Chocolate
This cake is a chocoholic’s dream… the ultimate cake for any chocolate lover! It’s a dense but moist chocolate cake, sandwiched together by not one by TWO different buttercreams, decorated with chocolate and drizzled with home-made salted caramel sauce. Drooling yet?!
All the chocolate!
As you can see, Mr Cadbury made a bit of an appearance here….! This cake is so rich that one slice is enough, and must be accompanied by a hot drink!
I adapted a Telegraph recipe for the cake, and made my own chocolate and Speculoos buttercream, as well as salted caramel sauce to accompany the cake.
Ingredients for the cake:
- 450g unsalted butter, softened
- 450g caster sugar
- 6 large eggs
- 350g self-raising flour
- 100g cocoa powder
- 3 tsp baking powder
- 2 tsp vanilla extract
- 200ml milk
- Sift flour,cocoa powder and baking powder together in a mixing bowl and add in caster sugar and butter at room temperature
- Mix using a stand or hand mixer until the mixture resembles breadcrumbs
- Add in eggs one at a time, using the mixer on slow speed to incorporate
- Add the vanilla to the milk and do the same, adding bit by bit until all combined
- Pour the mixture into 2 separate tins (you can use 2 8 inch cake tins here)
- Bake on 180oC for 35-45 mins approx, until cooked though (you can test this by inserting a skewer, you want it to come out clean, or with only a few crumbs)
- Cool the cakes, and make your buttercreams and salted caramel
I used Nigella’s recipe for salted caramel sauce.
I made a speculoos buttercream by whipping together about 400g sifted icing sugar with 50g butter, and spooning in the speculoos spread until it reaches a thick creamy consistency. You can but the spread here. I used this buttercream to sandwich the cake together.
To top the cake I made a chocolate buttercream:
- 450g icing sugar
- 65g cocoa powder
- 230g butter
- 2tbs milk
- 2tbs cream
- Sift together icing sugar and coca powder
- Add in butter and whisk well
- Pour in milk and cream, adding more if needed, and whisk until it reaches a buttercream consistency
- Feel free to add in more milk/cream if needed
- This will make more than you need!
When the cakes were cooled I sliced the tops off to level them, and used the speculoos buttercream in the middle and topped with chocolate buttercream. I decorated the top of the cake using mini Cadbury chocolate bars, and drizzled the caramel sauce around the edges to keep it moist. This was a truly decadent cake, made for a birthday.
As you can see, birthday boy and the whole family (including me!) enjoyed it!
12 hours of baking, 3 hours of eating and one very long day! Yesterday saw my first ever charity bake sale, and boy was it a good one!
Vanilla and Chocolate cupcakes
Lemon poppyseed loaf
Giant Red Velvet Cupcake
Choc Chip Shortbread
The whole spread!
I made Blueberry Bundt cake, chocolate, vanilla and guinness cupcakes, chocolate chip shortbread, red velvet giant cupcake, lemon poppyseed loaf cake, dairy and gluten free peanut butter caramel cookies, and brownies! I also had lots of help, with carrot cake, victoria sponge, cheesecake, teacakes, jam tarts, lemon meringue and cookies donated!
Thanks to everyone who came and raised over £200 for a great cause!
A very happy customer (boyfriend!)
It’s that time of year again… Yes its Easter but it’s also Passover, which means I can’t eat the lovely easter egg I got from work last night, boo!!
Passover means I can’t eat anything leavened for a whole week (what, no cake?!) So it means I have to be a little more creative with my baking! One thing that is in abundance at Passover is Matzah, a cracker that pretty much tastes like cardboard! So I decided to take matzah and transform it into something everyone wants to eat!
Toffee Chocolate Matzah
It’s so easy, ANYONE can make it!
- 220g unsalted butter (I used kosher for passover rose butter)
- 215g brown sugar (I used demarera but ideally a finer sugar is better)
- 5 matzah
- Bag of semi-sweet chocolate chips
- 1tsp vanilla essence
- Assemble 2 trays lined with foil, then baking parchment, and arrange your matzah on them, filling all gaps
- Preheat oven to 180oC
- Melt together butter and sugar over a medium heat, until it is bubbling away.
- After cooking for a few minutes, take off heat, add a big pinch of salt and vanilla and mix
- Pour caramel mixture over matzah and put on oven
- The mixture should bubble up but not burn, so bake for 12-15 mins
- Remove from oven and sprinkle over chocolate chips immediately
- Leave for a few minutes, then use a spatchula to smooth the now melted chocolate into a thick layer over the caramel
- Leave to harden then break up and serve to your guests, preferably with a cup of tea!
Layers of goodness!
I can’t even taste the matzah!
You know those little chocolate krispy cakes of goodness that you used to much when you were little? Made with dark chocolate when you were told to be healthy, and milk or white as a treat?
Yeah… addictive RIGHT?! Also one of the easiest things to make when you need a quick chocolate fix!
I’ve made 2 of these beauties recently, one a classic milk chocolate with white chocolate drizzled on top:
Classic milk chocolate
So scrummy and brought me straight back to my childhood! I also made a second batch which was slightly more gourmet: White chocolate and peanut butter with salted caramel topping…
These were totally addictive and went down extremely well. All I did was add a dollop of natural peanut butter to melted white chocolate and mixed well, then poured some of my homemade caramel sauce (recipe here) on top and put in the fridge to set. I will definitely be making these again when I need a quick choccy fix!
Tell me, do you still make rice krispy cakes as a guilty pleasure?!
Todays cupcakes are the cupcakes I made for my own birthday (no cake is as good as homemade cake!) I’m a massive chocoholic as well as loving a challenge so I decided to make some cupcakes I had never attempted before.
I love the cake!
Chocolate Guinness cupcakes with Salted Caramel Marscapone buttercream. Makes 36 approx.
For the cake:
- 375 ml Guinness
- 330g butter
- 130g cocoa powder
- 400g plain flour
- 350g caster sugar
- 2 tbs baking powder
- pinch of salt
- 3 eggs
- 200g sour cream
For the buttercream:
- 150g caster sugar
- 150g light brown sugar
- 75g unsalted butter
- 200ml single cream
- 75ml golden syrup
- pinch of salt
- 220g marscapone
- 110g butter
- 750g icing sugar
- 1/2 tsp Vanilla bean paste or 1 tsp vanilla essence
- Melt together the guinness and butter in a saucepan over a low heat
- When melted, sift in cocoa powder and leave to cool
- Sift in plain flour and baking powder, then add rest of cake ingredients into a bowl and mix well, using a hand or stand mixer.
- Add in chocolatey guinness mixture when cooled and mix well again.
- Scoop the batter (it will be quite wet) into cupcake cases with an ice cream scoop.
- Bake on 180oC for 15 minutes approx.Take out of pan and leave to cool.
- To make the salted caramel, put caster sugar into a pan with 25ml water and let boil (do NOT stir!) until sugar becomes darker. (Approx 8 mins)
- Add in butter, when that is melted add in brown sugar, cream and golden syrup.
- I made a softer sauce, so I let the caramel boil until 113oC then poured into a container.
- To make the buttercream, sift in icing sugar, then add in butter and marscapone, and 2 large scoops of caramel. Save the rest for drizzling!
- Mix well with a hand or stand mixer for about 4 mins, then pipe on top of cupcakes, and drizzle the caramel syrup on top.
- Top with a sprinkle of fleur de sel, and optionally, some glitter!
Look at these lovelies!
I like these cupcakes as they were moist and very rich, as well as being a proper dense yet satisfying cupcake, I hope you enjoy them as much as I do, and I recommend you have one with a cuppa… in fact that’s what im going to do right now!
Morning! I’ve got the perfect breakfast post for you today, and it’s Pumpkin-themed, what better?! I’ve missed big american-style breakfasts on my healthy eating kick, so I thought I’d give it a go, and i’m happy I did because I had 2 very yummy breakfasts this weekend. First up, Pumpkin Pancakes
Pumpkin Pancakes with caramel drizzle
These were delish!
- 1 cup (american measurement) of pureed pumpkin (you can find the brand Libby’s in Waitrose)
- 2 dollops (heaped tablespoons) of fat free greek yogurt
- 8 eggs
- half a tsp of bicarbonate of soda
- some vanilla bean paste
- 2 tsp of cinnamon
- 1 tsp nutmeg
- 1 tsp mixed spice
- Whisk all wet ingredients together, then stir in the dry ingredients until the batter comes together. It should be quite thin
- I used a few sprays of fry light but you can use butter in a frying pan
- Scoop the batter in (I used an ice cream scoop)
- When the pancake bubbles up on one side, flip it
Serve whilst hot! I stacked berries in the middle of my pancakes for an extra healthy kick, plus drizzled my sugar free caramel syrup on top. My mum’s boyfriend positively guzzled them down and he isn’t even on a healthy kick!
Stacked with berries and drizzled with sauce
These definitely fuelled my snowy 7-mile walk on the heath!
Walking with Kolo the snow dog
On Sunday morning I wanted to use up the rest of my pumpkin, so I called on Chocolate Covered Katie’s recipe for healthy baked oatmeal (That’s porridge to us Brits!)
- 35g porridge oats
- Quarter american cup pureed pumpkin
- Splash of skimmed milk
- Tbs sweetener such as splenda
- 100 ml water
- tsp cinnamon
- dash of nutmeg
- splash of vanilla esscence
- Combine all ingredients and mix until combined
- Pour into a heat-proof ramekin
- Bake on 200oC for 20 mins
- Turn up to 250oC for last 5 mins for a crispy top
- Serve warm, I put some berries in the top and obviously also drizzled on some of my favourite caramel sauce!
Tastes like a big breakfast cookie!
I hope you enjoy! Whats your favourite weekend breakfast?