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I have been craving chocolate all week, so I decided to indulge myself and make very chocolaty cupcakes! Brownie cake with chocolate chips and chocolate ganache as icing. It did the trick and I recommend it to everyone who is suffering from a strong chocolate craving. Here is the recipe for 12 cupcakes:

cake:

- 3/4 stick of butter ( 1/4 cup + 2 tbs of butter)

- 1 cup of sugar

- 2 eggs

- 80g of dark chocolate

- 1 tbs of olive oil

- 1 1/3 cup of flour

- 1 1/2 tsp of baking powder

- 1 cup of chocolate chips

method:

- preheat oven to 350 (325 for convection ovens)

- beat butter until light and fluffy

- add sugar and beat until mixed

- add eggs one at a time and mix in between each addition

- melt the chocolate in a bain-marie with the olive oil

- in a separate bowl mix the flour, baking powder

- add the flour and mix

- add the chocolate chips

- put cupcake cups in muffin pan and scoop the cupcake batter in the cups

- bake for 20 minutes

- let cool completely before icing

I took the chocolate ganache recipe from Baking from Above – Baking. I really recommend this book to anyone wanting to learn the basics of baking.

- 50 grams of dark chocolate

- 15 grams of cream

- 50 grams of milk

method:

- put the milk and the cream in a small pot and bring to a boil

- take the pot of the stove and add the chocolate, stir until all the chocolate is melted

- put back on the stove on medium and once it boil for 2 minutes

- let cool a little bit before pouring onto the cupcakes

Enjoy!

Summer is here and we are starting to get local berries in our supermarkets. I thought this would be the perfect time to make some very berry cupcakes! They came out a little thin. They barely rose so if you try them out, you can try to put more baking powder if you like. I tried doubling the icing recipe this week because I’m always scared I’ll run short while piping it on the cupcakes. It turned out to be way too much! I had a lot left over and I feel like there is too much on the cupcakes. So when I wrote it down here, I wrote the single recipe. Something else I learned this week: when running out of paper cupcake cups, you can always make some with parchment paper.  And here is something I learned last week: goat’s milk butter is no substitute. I tried it because I saw it has less cholesterol, but it alters the taste in a bad way. Here is this week’s recipe for 12 cupcakes:

cake:

- 3/4 stick of butter ( 1/4 cup + 2 tbs of butter)

- 3/4 cup of sugar

- 2 eggs

- 1 cup of strawberry, raspberry and blueberry puree

- 1 2/3 cup of flour

- 1 1/2 tsp baking powder

method:

- preheat oven to 350 (325 for convection ovens)

- beat butter until light and fluffy

- add sugar and beat until mixed

- add eggs one at a time and mix in between each addition

- add the berry puree and combine

- add the flour and baking powder and combine

- put cupcake cups in muffin pan and scoop the cupcake batter in the cups

- bake for 20 minutes

- let cool completely before icing

filling:

- 3 big strawberries

- handfull of raspberries

- handfull of blueberries

- 3 tbs of berry puree

method:

- cut the strawberries in small pieces

- place all the berries in a bowl and squish with a fork

- add the berry puree and mix together

italian buttercream:

- 1 egg white

- 4 tsp of water

- 6 tbs of sugar

- 10 tbs of butter

- 2 tbs of berry puree + 1/4 cup of berry puree sifted

- a bit of blue food colouring if you want to make little flowers

method:

- beat egg white up in snow adding 1 tbs of sugar midway

- put the rest of the sugar and the water together in a pot and bring to 116 degrees celsius (soft ball state)

- add the sugar syrup to the egg whites while still beating at slowest speed

- beat until cooled, touched the bottom of the bowl to make sure its at least body temperature

- add the butter a little bit at a time and beat in between each addition

- beat until you get a nice fluffy texture

- add the raspberry puree

- add a drop of blue food colouring to the left over icing to make little blue flowers

Enjoy!

This week, my mom came to visit me from the other side of the country. It was the first time she was going to taste my cupcakes so I wanted to make the best cupcakes ever just for her! I combined a lot of flavours she loves and made them as pretty as I could with all I have learned since I started making cupcakes in January. Here is the recipe for 12 cupcakes.

cake:

- 3/4 stick of butter ( 1/4 cup + 2 tbs of butter)

- 1 cup of sugar

- 2 eggs

- 1 cup of almond powder

- 2 tbs of milk

- 1/4 + 2 tbs cocoa powder

- 2 tbs expresso powder

- 1/4 cup of flour

- 1 tsp baking powder

method:

- preheat oven to 350 (325 for convection ovens)

- beat butter until light and fluffy

- add sugar and beat until mixed

- add eggs one at a time and mix in between each addition

- add the almond powder and combine

- in a separate bowl mix the cocoa powder, expresso powder, flour, and baking powder

- alternate adding the flour and milk to the butter mix starting with the dry ingredients

- put cupcake cups in muffin pan and scoop the cupcake batter in the cups

- bake for 20 minutes

- let cool completely before icing

italian buttercream:

- 1 egg white

- 4 tsp of water

- 6 tbs of sugar

- 10 tbs of butter

- 1/4 cup of raspberry puree sifted

- a bit of green food colouring if you want to make little leaves for the flowers

method:

- beat egg white up in snow adding 1 tbs of sugar midway

- put the rest of the sugar and the water together in a pot on bring to 116 degrees celsius (soft ball state)

- add the sugar syrup to the egg whites while still beating at slowest speed

- beat until cooled, touched the bottom of the bowl to make sure its at least body temperature

- add the butter a little bit at a time and beat in between each addition

- beat until you get a nice fluffy texture

- take a little bit of icing in a separate bowl if you want to make green leaves for the flowers

- add the raspberry puree

I’m glad to say my mom loved my cupcakes! I hope you enjoy them too