Tag Archives: cupcakes

Brownie Cookie Dough Cupcakes

15 Jan

My two favourite things. Brownies & cookie dough, brought together… In a cupcake. OMFG get in my face now!

Sumptuously tempting

Sumptuously tempting

These are crazy easy to make in just one evening with all the ingredients in your cupboards, and taste ridiculous. There’s a heft to them, they’re like a mini meal! Not for the faint hearted…

Don't eat all the cookie dough now!

Don’t eat all the cookie dough now!

Getting ready to frost

Getting ready to frost

The finished deal!

The finished cupcake!

I based my cupcakes on this recipe from Sally’s Baking Addiction. Quantities below make 20 cupcakes.

Ingredients:

  • For the cupcakes:
  • 225g dark chocolate chips or chopped up
  • 225g unsalted butter
  • 500g caster sugar
  • 1 tsp vanilla bean paste
  • 6 large eggs
  • 190g plain flour
  • Sprinkle of salt
  • For the cookie dough topping:
  • 225g unsalted butter
  • 330g soft & light brown sugar
  • 1 tsp vanilla bean paste
  • 320g plain flour
  • Sprinkle of salt
  • 235ml milk 
  • 150g milk chocolate chips

Method:

  • For the brownie cupcakes (mix by hand):
  • Melt the dark choc and butter in bain marie, set aside to cool.
  • When choc mixture has cooled, mix in sugar and vanilla.
  • Mix in eggs one at a time, until well incorporated
  • Sift in flour and salt and mix together until you have a thick, glossy batter.
  • Spoon into cupcake cases and bake on 180oC for 20-25 mins.
  • For cookie dough frosting (with hand or stand mixer):
  • Whisk together butter and sugar until light and fluffy
  • Add in vanilla and sift in flour
  • Add in milk to create a gooey cookie dough
  • Mix in chocolate chips by hand
  • When cupcakes are cooled, spoon on your frosting and fluff it up to look enticing! Decorate with smarties or sprinkles if you wish!

 

Chocolate Overload Cupcakes

29 Oct
Overloaded with chocolate!

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

Chocolate Overload Cupcakes

I’m drooling just thinking about them…

Recipe:

Cake:

  • 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

Buttercream:

  • 280g butter, softened
  • 100g cocoa powder
  • 400g icing sugar

Caramel Sauce:

  • 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

Method:

  • 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!
Cupcake gloriousness!

Cupcake gloriousness!

Jubilee Cupcakes

6 Jun

Unless you fell off the face of the earth, you all had a lovely long weekend, thanks to the Queen’s Diamond Jubilee. This weekend I managed to fit in a family function, a trip to Ronnie Scott’s, AND a batch of jubilee cupcakes!

For the cupcakes, I went with victoria sponge cupcakes (vanilla filled with jam), and piped on red white and blue buttercream. The white buttercream was marscapone, and the red and blue were my new double cream buttercream (divine!)

So, what did you get up to this weekend?

Jubilee buttercream

 

The cupcakes

Cupcake trio

The best cupcake in London

15 May

It’s that question that’s been bugging me ever since I became obsessed with making my own cupcakes… who makes the best cupcake in London?

I’ve decided to document this journey and add in all my comments and try to taste test from all the good bakeries.

First up: Lola’s Cupcakes – I’ve tried these quite a lot, having them so close to work and not being able to resist! I’ve long been a fan of theirs and today I tried a custard cream cupcake, and it was yummy. I tend to find store-bought cupcakes slightly dry as they have been sitting out for most of the day, and this cupcake was slightly dry, however the custard filling inside definitely helped keep it moist. The buttercream on top was nice however ot exceptional. A good all round cupcake for custard lovers.

Overall I give this cupcake a 7/10 as it was nice but not groundbreaking!

Where shall I review next? Suggestions welcome!