BEST CHOCOLATE CUPCAKES EVER!

These really are the best chocolate cupcakes I have ever made and they are really very easy.  I made them for our baby shower recently and the feedback was so positive I thought I had better share the recipe!

This recipe is very similar to a cake recipe I was given almost 20 years ago and, at the time, I was told it was a ‘top secret’ recipe!  What makes it unique is the coffee and the oil.  I found this particular recipe (although I have slightly varied it) on a blog called “Add a Pinch”.  However, I used a different icing recipe.

This recipe makes 12 cupcakes. Try making them; I promise you will not be disappointed and nor will the people you share them with!  Also, don’t be concerned about the coffee, you can’t taste it at all once the cakes are cooked.

What you need

Cakes

1 cup plain flour

1 cup white sugar

½ cup cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup milk

½ teaspoon vanilla essence

¼ cup vegetable oil

½ cup black coffee (boiling – make it just before you need to add it). If you do not have an espresso coffee machine, just substitute the coffee with 1 teaspoon instant espresso powder and ½ cup of boiling water.

Vanilla buttercream icing

115 grams unsalted butter, softened

1 ½ cup icing sugar

2 teaspoons vanilla essence

1 tablespoon milk

How to make them

The Cakes

Preheat the oven to 160°C.

Place all dry ingredients in your mixing bowl and combine.  

Add milk, oil, egg and vanilla essence to the dry ingredients and stir roughly.  Add your hot coffee and roughly combine.  Mix on medium speed until all combined.

The mixture will seem very runny.  This is how it should be.

To pour the mixture into the cupcake cases, I tip the mixture into a jug because I find it is much easier to transfer to the cake cases.  Fill each cupcake case to about ¾ full.

Bake in oven for 20 – 25mins.  Test with a skewer before taking them out of the oven.  Depending on the size of the cupcake cases you use, you may find you need to give the cakes a bit more time for larger/taller cases For example, in the picture you will see I used taller pink cases and more shallow silver cases. The pink spot cases required an extra 5 minutes in the oven than the silver cases.

When cooked, set aside on a cooling rack until completely cool.

The Icing

To make the icing, place the butter in a bowl and mix until light and creamy.  Gradually add the icing sugar, vanilla essence and milk.  Mix until well combined.  If you need to, you may need a bit more icing sugar.  Just check that the icing is thick enough.

Place the icing in a piping bag with a large nozzle attached and pipe icing onto cakes.  If you don’t have a piping bag, just use a butter knife to spread the icing onto the cakes. 

Tip: You can buy disposable piping bags from the supermarket and they come with a selection of fittings. 

Enjoy!

Coconut and Red Velvet Truffles

This is mostly a Donna Hay recipe from the December  2013 Donna Hay Magazine, but I adapted it because I didn’t want my truffles to have alcohol in them.  If you do want them to have alcohol in them, simply substitute the cream cheese for ½ a cup of coconut flavoured liqueur.  These truffles were a huge success and they look beautiful too.  Great for a party, baby shower, afternoon tea, after dinner treat or just have them handy for when people pop by! 

I found that the trickiest part of this recipe  was coating the truffles in the chocolate so hopefully the detailed description I have included will help you with this!

What you need

150g unsalted butter, softened

¾ cup (165g) caster sugar

1 teaspoon vanilla extract

2 eggs

1¼ cups (185g) self-raising flour, sifted

¼ cup cocoa, sifted

½ cup buttermilk

2 tablespoons red food colouring

¼ cup (20g) desiccated coconut

225g cream cheese

300g white chocolate, chopped

3 teaspoons vegetable oil

2 cups shredded coconut

How to make them

Preheat oven to 160°C (325°F).  Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8-10 minutes or until pale and creamy.  Scrape down the sides of the bowl to ensure all the mixture is combined. Add the eggs one at a time, beating well after each addition.

Add the flour, cocoa, buttermilk and food colouring and beat on low until just combined.  

Spoon the mixture into a lightly greased, lined cake tin.  I used a 26cm round tin but, if you have one, you can use a 20cm x 30cm tin.  Smooth the top of the cake with a palette knife.  

Bake for 40 – 45 minutes if until cooked when tested with a skewer.  Remove cake from oven and allow to cool in tin for 10 minutes before turning it out onto a cooling rack to cool completely.

Break the cake into pieces into either a food processor or the bowl of an electric mixer.  Add the desiccated coconut and cream cheese and combine.

Roll the mixture into balls that are the size of a walnut or larger if you wish.  I prefer to make them in bite-size rather than too big.

Place the balls on a lined baking try and put in the fridge for at least 30 minutes until they are set.

When the balls are set, prepare your chocolate.  Place the chocolate and oil in a heatproof bowl over a saucepan of simmering water.  Make sure the water is not touching the bottom of the bowl.  Stir until smooth.

This is the tricky part…  I started coating the truffles by trying to use two forks to dip and coat the truffles, I then tried spoons… In the end I decided that sticking a skewer into the truffle and then coating it chocolate was easier. 

Roll the chocolate-coated truffle in the shredded coconut while it is still on the skewer and then carefully remove the skewer, placing the truffle on a lined baking tray.

When all the truffles are coated and covered in coconut, place them in the fridge to set completely (at least for an hour, overnight is good too).

Serve and enjoy!

Tip:  Be careful when heating the chocolate that you don’t overheat it.  If you do, the chocolate will begin to become lumpy and once this has happened, you really need to start again.  For this reason, it is always good to have a spare quantity of chocolate at hand in case!

Meringue Mushrooms

It took me two attempts to get these little meringue mushrooms right, but I am glad that I persisted because they absolutely completed the presentation of my Buche de Noel cake.  You can serve these sweet treats on their own if you like (without the cake); they look so realistic and people haven’t always seen them before so it is a bit of a talking point!

I would recommend watching Chow’s You Tube clip to see how to actually pipe the meringue.  I found it very helpful!  Allow yourself at least 3 ½ - 4 hours to make the meringues (around 3 hours of this time is when they are in the oven).  The assembly takes around half an hour in addition to this.

What you need

3 large egg whites, at room temperature

1/8 teaspoon cream of tartar

3/4 cup granulated sugar

2 teaspoons unsweetened cocoa powder

50gms chocolate (you can use whatever you like, but I used dark chocolate because I was using it for the bark decoration on my cake)

How to make them

Heat the oven to 100°C and arrange the racks to divide the oven into thirds. Line 2 baking sheets with baking paper or aluminum foil; set aside.

Place the egg whites and cream of tartar in a clean, dry and use an electric mixer to on medium speed to start to whisk the egg whites.  Make sure there is no egg yolk or shell in the whites (I recommend separating them in different bowls to the one you are using to mix them).

Increase the speed to high, gradually add 1/2 cup of the sugar about a tablespoon at a time, and continue to mix until stiff peaks form.

Using a rubber spatula, fold in the remaining 1/4 cup of sugar. Transfer the meringue to a pastry bag fitted with a 1/2-inch round tip.  I recommend using a large tip.  You can buy disposable piping bags from the supermarket and they have 5 tips in the box.  

I used the largest tip from that box even though I have a lovely piping bag set!  I also recommend setting up your pastry bag in a tall glass to fill it so it is easier to fill (you are not actually holding it when you fill it).  Don’t over fill your bag and twist the top of it closed before you start the next step.

Start by piping the stems of the mushrooms by piping half of the meringue into pointed “kisses” about 1 inch high to make the stems on one of the prepared baking sheets. (Don’t worry if the tips bend over or sag.)

Then, to make the caps, pipe the remaining meringue into domes to make mushroom caps on the second baking sheet (make sure you have an equal number of stems and caps).  I would also suggest making a few additional stems in case some of them fall over!

Place the cocoa powder in a fine-mesh strainer (I used a tea strainer) and lightly dust it over the stems and caps. Fan or blow on the cocoa powder vigorously to blur it and give the mushrooms a realistic look.

Place both baking trays in the oven and bake until the meringues are crisp and completely dry, rotating the sheets from top to bottom and front to back halfway through (after 1 hour).  Now many recipes suggest cooking the meringues for 1 or 2 hours, but I actually left mine in for 3 hours (this was the main reason I had to make these a second time).  

When the meringues are ready they will feel dry to touch (if they are soft of sticky to touch I would leave them in a bit longer).

Remove the meringues from the over and transfer the baking paper (with all the meringues on them) to wire racks and let them cool completely. If you’re not assembling the mushrooms immediately, store the cooled caps and stems in an airtight container to prevent them from becoming moist and sticky.  I did this a couple of days before I needed them and just assembled them when I was assembling my cake.

To assemble the mushrooms, place the chocolate in a small bowl over a saucepan of simmering water (just half fill the saucepan). Stir the chocolate until it is melted and smooth.  Turn off the heat.

Use a sharp knife to cut the pointy end of the mushroom stems off, making a flat surface to the angle you want to place your mushroom cap.

Using a knife, coat the flat side of a few mushroom caps with melted chocolate. Then fix the stem to the middle of the cap.  Place the mushroom cap down (so upside down) on a flat surface. Continue with the rest of the mushrooms. Set the assembled mushrooms aside until the chocolate has hardened, the caps and stems are firmly attached, and the mushrooms have completely cooled. Store the mushrooms at room temperature in an airtight container for up to 4 weeks.

The tricky part of this is getting the meringues cooked so just allow the time for this... (don’t start making these at 8pm like I did… particularly if you like to be in bed before midnight!) 

Also, be patient with the beating of the whites – it does take some time to form peaks in them!