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 Brownies/Cakes, Chocolate


Recipe from Gary Mehigan
250g melted butter
2 1/3 cups caster sugar
90g good quality (Dutch) cocoa powder
1 cup plain flour, sifted
½ tsp baking powder, sifted
5 eggs
1 cup chopped dark chocolate
Preheat oven to 170 degrees C.
Line a baking tin with baking paper.
Add butter and sugar to an electric mixer and mix on medium speed, sprinkle in cocoa powder and mix until combined and has a gooey consistency.
Add eggs one at a time, allowing each one to mix through before adding the next.
Rain in flour and baking powder with electric mixer on low speed, beating until well combined.
Stir through chocolate until combined.
Pour  into the tins.
Bake for about 40 minutes until firm at the edges but still a little soft in the middle.
Leave to cool for at least 30 minutes before slicing.
Alternatively you can make this ahead of time and store in the fridge.
Serves 8
Will SHE make this again?
Posted in Brownies/Cakes, Chocolate

Chewy Chocolate Slice

Recipe from Australian Women’s Weekly’s 4 Kids to Cook
125g butter, melted
1 cup (220g) firmly packed brown sugar
1 egg
1 tsp vanilla essence
1/2 cup (75g) plain flour
1/4 cup (35g) self-raising flour
2 tbps cocoa powder
A handful of  white chocolate chips
Chocolate icing
1 cup (160g) icing sugar
2 tbps cocoa powder
10g butter
1 tbps hot water
Preheat oven to 180 degrees C.
Grease pan; line base and two long side with baking paper, extending paper 5cm above edges.
Combine butter, sugar, egg and vanilla in medium bowl.
Stir in sifted flour and cocoa.
Spread mixture over base of pan.
Bake about 25 minutes or until firm.
Meanwhile make icing sugar – sift icing sugar and cocoa into a small bowl; add butter and the water, stir until smooth
Spread hot slice with chocolate icing.
Sprinke white chocolate chips
When cool, cut into shapes using cookie cutter
Makes 30
Will SHE make it again?
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
Will SHE make it again?
Posted in Chocolate

Chocolate Truffles

black & white
black & black
black & green
white & black
white & green
Recipe from 8 days
100g dark/white chocolate
100ml of whipping cream
cocoa powder/green tea powder/icing sugar
1 tbsp of liqueur such as baileys (optional-which i didn’t use)
Break 100g of chocolate into chunks and place into a mixing bowl.
Heat 100ml of cream in a saucepan.
Tip: the general rule of thumb for this is to use equal parts of chocolate to cream (eg. 100g chocolate to 100ml cream)
When the cream comes to a boil, remove from heat and pour into the bowl of chocolate bits.
At this point, you may add a tablespoon of liqueur such as baileys for a boozy bite.
Stir mixture until cool and allow to cool a little, then refrigerate for 2 to 3 hours to set.
Using a teaspoon, scoop out bite-sized balls from the now softly firm chocolate.
Use hands to quickly roll blobs into shapelier spheres if desired
Dust chocolate ball in a plate of sifted cocoa powder/green tea powder/icing sugar  & pop into paper case.
Suggested combination
dark chocolate & cocoa powder/green tea powder/icing sugar
white chocolate & cocoa powder/green tea powder
Makes about 20.
Will SHE make it again?
Posted in Brownies/Cakes, Chocolate

Dark Chocolate Brownies

Recipe from BETTER basics
250g dark chocolate
200g unsalted butter
3 eggs
200g caster sugar
80g plain flour
60g dark cocoa powder
50g dark chocolate chips
50g white chocolate chips, plus a handful for decoration
preheat oven to 160 degrees C.
Line a pan with baking paper.
Put dark chocolate and butter into medium heat proof bowl over a pan of barely simmering water. 
Stir until just melted, then remove bowl from heat.
Beat in eggs and sugar.
Sift flour and cocoa together, then fold into chocolate mixture.
Add chocolate chips and mix well, then spoon into prepared pan.
Decorate with white chocolate chips.
Bake f0r 30 minutes or until just firm.
Cool completely on wire racks.
Slice and serve.
Makes 24
Will THEY make it again?