Posted in Chocolate, Cupcakes/Muffins

Flourless Chocolate Cupcakes

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Recipe adapted from Amandeleine
100g dark chocolate
65g butter
70g sugar
2 large eggs, separated into yolks and whites
100g dark chocolate, chopped
100g heavy cream
Prep muffin tins with paper liners.
Preheat oven to 160 degrees C.
Chop chocolate into small pieces for easier melting and place in a heatproof bowl.
Add butter and melt over a pot of simmering water, making sure the bowl does not touch the surface of water.
Remove from heat when chocolate is completely melted and smooth.
Whisk in sugar until combined.

Add egg yolks, one at a time, whisking constantly.

In a medium bowl, beat egg whites on high with an electric mixer for several minutes until stiff peaks form.
Gently fold egg whites into chocolate mixture until combined.
Divide batter evenly among prepared muffin tins, filling each cup approximately 3/4 full.
Bake for 25 minutes, until cakes appear set in the middle and are no longer shiny.
Cakes will rise in the oven and fall drastically when removed. This is normal.
Let cool completely in tin.
In a medium saucepan, heat the cream just to a boil.
In a medium bowl, pour the boiling cream over the chopped chocolate and let sit for one minute.
Whisk until all chocolate is melted.
Pour heaping tablespoons evenly over each cupcake.
Decorate further if desired with sprinkles, nonpareils, etc! ) 
Store in the refrigerator.
Makes 8 cupcakes.
Will SHE make it again?
Posted in Cupcakes/Muffins

Cookies & Cream Cupcakes

Recipe from
1 1/2 cups all purpose flour
1/2 cup cocoa
1 1/4 cup sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup vegetable oil
1 tsp vanilla extract
3/4 cup milk
3/4 cup hot water
12 Oreos
Preheat oven to 180 degrees C.
Line tray with 12 baking cups.
Break apart cookies and place the broken pieces into each cup.
Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
Add the eggs, oil, vanilla and milk and mix well until thoroughly combined.
Add the hot water and mix until combined.
Pour batter(it will be very liquid) into each baking cup so it’s about three quarters full.
Bake for 35 minutes.
Makes 12.
Will SHE make it again?
SHE don’t think so.
Posted in Cupcakes/Muffins, Fruits

Browned Butter and Blueberry Muffins

Recipe from Amandeleine 
100g unsalted butter
1/3 cup whole milk
1 large eggs
1 large egg yolks
1 tsp vanilla essence
1 1/2 cups all-purpose flour
3/8 cup sugar
3/8 cup brown sugar
1 1/2 tsp baking powder
3/4 tsp salt
125g fresh blueberries
40g cold, unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Put a rack in the upper third of the oven and preheat oven to 190 degrees C.  
Line muffin pans with paper liners
Melt butter in a small saucepan over medium heat.  
Keep an eye on the butter.  
Melt and cook down the butter until little brown bits appear in the pan.  
The crackling will subside and butter will begin to brown fairly quickly after that.  
Keep a close eye.  
Remove from heat.
Whisk milk, egg, yolk and vanilla until combined.  
Add the brown butter and stir to combine.
Whisk together flour, sugar, baking powder and salt in a medium bowl  
Add milk and butter mixture all at one and stir gently to combine.  
Gently but thoroughly fold in the blueberries.
Divide the batter among muffin cups and spread evenly.
For the Streusel, combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.  
Sprinkle evenly over the batter in the cups.
Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  
Cool in pan on a rack for 15 minutes then remove from the pan.  
Serve warm or at room temperature.
Makes 9
Will SHE make it again? 
Posted in Cupcakes/Muffins

Kenny Rogers’ Corn Muffin

Recipe from
56g cup butter, softened
40g granulated sugar
1/8 cup honey (I used slightly less, I reduce about 1/2 tablespoon from the 1/8 cup)
1 eggs
1/4 tsp salt
3/4 cups all-purpose flour
3/8 cup polenta
1/4 tsp baking powder
1/4 cup milk
3/8 cup frozen yellow corn
Heat oven to 200 degrees C.
Cream together butter, sugar, honey, eggs and salt in a large bowl.  
Add flour, cornmeal and baking powder and blend thoroughly.  
Add milk while mixing.  
Add corn to mixture and combine by hand until corn is worked in.
Line a 6 cup muffin pan with muffin case and fill each cup with batter.
Bake for 20 to 25 minutes or until muffins begin to turn brown on top.
Makes 6
Will SHE make it again?
SHE don’t think so
Posted in Cupcakes/Muffins, Fruits

Cranberry Crunch Muffins

Recipe adapted from Healthy Baker
1 1/4 cup self raising flour
1/2 cup brown sugar
1 egg
50g butter, melted
1/2 cup buttermilk
1 tsp vanilla essence
75g dried cranberries
1/2 tbps butter
1 tbps plain flour
1 tbps brown sugar
1/2 tbps rolled oats
Preheat oven to 190 degrees C. 
Line a 6 hole muffin pan with muffin cases.
Sift flour into a large bowl and stir in sugar.
In a medium sized bowl, place eggs, butter, buttermilk and vanilla. 
Whisk to combine.
Gently stir in cranberries
Divide mixture among holes of prepared pan.
Make topping: rub butter into flour and stir in sugar and oats.
Sprinkle over muffins.
Bake muffins for about 20-25 minutes.
Let stand in pan for 10 minutes before turning into a wire rack.
Makes 6
Will SHE make it again?
Posted in Chocolate, Cupcakes/Muffins

Vanilla Cupcakes

dark chocolate chips, raisin, white chocolate chips

Recipe from ladyironchef
55g unsalted butter
555g caster sugar
55g self-raising flour
1/4 tsp baking powder
1 eggs
1/4 tsp vanilla essence
a handful of dark & white chocolate chips
a handful or raisins
Preheat the oven to 175 degrees C.
Place 4 paper baking cases in muffin tins.
Place all the ingredients in a medium bowl and beat with an electric whisk until smooth and pale, about 2 to 3 minutes.
Spoon half the mixture into the cases.
Add in the dark chocolate chips, white chocolate chips and raisin.
Spoon the remaining mixture into the cases.
Bake for 20 minutes.
Remove the tins from the oven and cool for 5 minutes.
Then remove the cupcakes and cool on a rack.
Makes 4
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Posted in Chocolate, Cupcakes/Muffins

Double Choc Fudge Muffins

Recipes from homeliving
125g butter
3/8 cup cocoa
2 eggs
1/4 tsp vanilla essence
3/4 cup caster sugar
5/8 cup plain flour
1/16 tsp baking powder
6 pieces of milk chocolate (I used lindt)
6 pieces of white chocolate (I used Milkybar)
Preheat oven to 180 degrees C.
Line muffin tin with cases.
Melt butter and sugar in a saucepan and stir.
sift flour, baking powder and cocoa into a bowl.
Pour in butter mixture, egg and vanilla essence and whisk ingredients.
Spoon half the mixture into muffin cases and place one piece of milk chocolate and one piece of white chocolate into each muffin.
Spoon in the remaining mixture
Bake for approximately 20 minutes or until firm
Leave to cool for 10 minutes then turn onto cooling rack.
Makes 6
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