Has anyone noticed that recently all my photos have a watermark with my name? My younger brother designed it who is a Tattoo Artist by the way (PikPakk Tattoo) -and a very talented one! I’m very grateful to him and I’m pleased with the result, now I have to think how to change all my old photos to the same photos but with my signature on the corner…
Back to the cupcakes, I just love this recipe it’s so easy to make AND it fits so much in this season. I’ve been saving these dark chocolate leafs in my kitchen cupboard for about 4 moths and waited especially for the Autumn to use them 🙂
Next time I will share with you few more variety of designs on the same Carrot and Pecan cupcakes and will brig the recipe too…..
This is a cupcake I’ve been holding on to give it a try for a long time. Many times I meant to bake a cupcake with coffee but every time I let it go and did something else instead. Until today 🙂 And I’m so pleased with the recipe I found.
I had these chocolate swirls made and kept in the fridge for months waiting for the right moment -and cupcakes to use them.
The frosting cream is a cappuccino ganache, made from cappuccino flavour chocolate and cream, so kids can also eat them because they have no caffeine, just like the cake which is made with caffeine free coffee. Of course if there are no children in the picture you can just use real espresso coffee! In case you use espresso coffee you need to leave out the water from the ingredients.
- 3 tsp instant coffee granules (caffeine free)
- 60ml warm water
- 120g butter
- 140g brown sugar
- 2 egg
- 2 tsp cocoa powder
- 140g self-raising flour
- 80g ground almonds
- 100g dark chocolate (high cocoa solids)
- 180ml milk
-Preheat oven to 180 C / Gas 4 and prepare cupcake cases on baking tray.
-Combine instant coffee and water and set aside.
-Mix together butter and sugar until light and fluffy. Add eggs and mix until combined.
-Sieve together flour and cocoa powder and add half to butter mixture. Add ground almonds.
-Melt the chocolate, taking care not to burn it and add to the butter mixture.
-Add milk, remaining flour/cocoa and coffee to butter mixture and mix well.
-Divide into cupcake cases and bake in preheated oven for approximately 20-25 minutes.
For the topping cream:
-Melt the cappuccino flavour chocolate buttons (100g) in warm heavy cream (600 ml) and after has cooled put it in the fridge for the night.
-When frosting the cupcakes beat the cappuccino flavour cream with an electric mixer and decorate your cupcakes.
We have lots of blackberry bushes around the village! There are so many blackberries every year and only few people seem to notice. We pick some every day and in the weekend we sometimes go out with a bucket or two and we come home full with juicy blackberries.
Last year I made Blackberry Cupcakes too, and year before I made Blackberry Pies, they were really delicious.
I used at least a cup of blackberries in the batter -which made it look dark like chocolate cake. The frosting is also made with blackberries -although not too many just to give it a soft colour and taste, but it came out very yummy!