Cupcakes

Black Forest Cupcakes

Halloween Black Forest Cupcakes

Black Forest Cupcakes

I saw this recipe for Black Forest Cupcakes on the Lakeland website a while ago, so I thought that I would use this for my Halloween Cupcakes that I was going to be doing.

For the Cupcakes
50g Dark Chocolate, (70% cocoa solids) broken into small pieces – I used Dr Oetker Dark Chocolate Chunks 70%
175g Butter, softened
175g Soft Brown Sugar
3 Large eggs
1 teaspoon Neilsen Massey Vanilla Extract
175g Self-Raising Flour
½ teaspoon Baking Powder
50g Cocoa Powder, sieved

For the Filling
75g Black Cherry Conserve – I used Bonne Maman Black Cherry

To Decorate
275g Vanilla Buttercream Frosting – I used Betty Crocker Vanilla Buttercream Style Icing

Chocolate Cupcakes and Bonne Maman Conserve Halloween Black Forest Cupcake on a plate

 

 

 

 

 

 

 

 

1. Preheat your oven to Gas Mark 4, then grease or line a 12 hole cupcake tin with cases – I lined mine with dark brown cases.

2. Melt the chocolate in a heatproof bowl in the microwave for about 20 seconds. Remove from the microwave, stir and heat again if required until the chocolate has melted and is smooth.

3. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the vanilla extract and then the eggs one at a time, beating in well between each addition. Combine the flour, baking powder, and cocoa powder and fold into the mixture using a large metal spoon. Then finally, fold in the melted chocolate into the mixture.

4. Divide the cake mixture equally into the cupcake tin and place in the oven for 25-30 minutes until well risen and a skewer inserted into a cupcake, in the centre of the tray comes out clean.
Chocolate Sponges for Black Forest Cupcakes
Allow the cakes to stand in the tin on a cooling rack for about 10 minutes then carefully remove and allow to cool completely on the wire rack.

Baked Black Forest Cupcakes

5. Once the cakes are cooled (I did mine the next day) you can core each of your cupcakes using a Cupcake Corer. Then fill each of the holes with a teaspoon of the Black Cherry Conserve. I trimmed the pieces of cake that I had cored and placed them back on the cupcake, like a little lid covering the conserve.

Cored Black Forest Cupcakes
Cored Cupcakes
Black Cherry Filled Cupcakes
Black Cherry Filled Cupcakes
Black Cherry Filled Cupcakes with tops back on
Lids put back on the Cupcakes

6. Now to decorate the top of each cupcake; fill a piping bag with buttercream fitted with an opened-star nozzle and add a spiral of frosting to each then decorate with a few sprinkles.

I decorated mine with Halloween sprinkles and some Chocolate Skulls, Spider Webs and Bats that I piped with Black Candy Melts and Purple Witches’ Hats I made using a mould from The Something Sweet Magazine and which I filled with milk chocolate and popping candy the perfect trick or treat for Halloween.

Halloween Black Forest Cupcakes 2

These cupcakes will keep for 3 days in an airtight container, if they last that long!

I took some of these Black Forest Cupcakes and Apple Friands round to my friends on Halloween Night, I quite many compliments that night about how they enjoyed the cupcakes. They also heard about the Carrot Cake I did for my friends family and said that they would love to try it.

I will be doing this recipe from Lakeland again, maybe with a little more of the Black Cherry Conserve as it went great with the chocolate sponge.

Advertisements
Cupcakes

Double Chocolate & Pistachio Cupcakes

Double Chocolate & Pistachio Cupcakes on wire rack

One of the websites that I like to go on often is BakingMad, they have so many recipes on there that I want to try out. I love using the Billington’s Sugars and Nielsen Massey Extracts.

These double chocolate and pistachio muffins from BakingMad are delicious, the flavour of the pistachios paired with the dark and white chocolate are a great combination, I even think swapping the white chocolate to milk chocolate would be great too.

I made these later one afternoon, last week. I decide to go a visit my mom at work so I put them in a case with the lid just balancing on as they were fresh out of the oven. So I drove to see my mom, so that she could try one, they were still warm by the time that I got there. I have to say they were so nice to eat slightly warm as some of the chocolate was gooey inside. So this recipe gets a thumbs up from me and my mom!

Recipe from BakingMad
Makes 6 Mini Loaves or 10 Muffins

100g Unsalted Butter
50ml Hot Water
100g Plain Chocolate (70% cocoa), broken into chunks
100g Unrefined Light Muscovado Sugar (I used Billington’s)
50ml Sour cream (I used 50ml Double Cream + 1/2 teaspoon Lemon Juice)
1 Large Egg
100g Self-Raising Flour
25g Cocoa Powder
75g White Chocolate, chopped (I used chocolate chips)
75g Pistachio Nuts, chopped

1. Preheat the oven to Gas Mark 4, line a muffin tray with 10 paper cases.

2. Melt the butter with the 50ml of water in a medium saucepan until melted. Add in the dark chocolate and stir until melted. Cool for a minute or two then stir in the sugar, sour cream and egg.

3. Sift the flour and cocoa powder and whisk into the chocolate mixture until smooth. Stir in most the chopped  white chocolate and pistachio nuts.

4. Divide the mixture between 6 mini loaf tins or 10 muffin moulds and sprinkle with the remaining pistachio nuts and white chocolate.

5. Bake in the oven for 20-30 minutes until risen and just firm to the touch. Allow to cool.

Double Chocolate & Pistachio Cupcakes just out of the oven

So if you don’t fancy using pistachios then BakingMad have given a variation on there recipe.
“Omit the pistachio and chocolate chunks if you prefer a plainer cake, or add chopped peanuts or milk chocolate chunks” – Baking Mad

It doesn’t have to stop there though the options are endless just choose your favourite nuts whether its Brazil, Hazelnut or Almond etc, the same with the chocolate instead of the white chocolate add in dark or milk instead make them to suit your taste.

Cakes · Cupcakes

Birthday Chocolate Fudge Cake & Cupcakes

Lisa's Birthday Cake

Just thought that I would share a quick post with you all about the Birthday Cake and Cupcakes I made this weekend for some friends of mine.

This weekend it was my friends Birthday BBQ / House warming party, very lucky to still have some nice weather, I think it has been warmer than our actual summer.

Now I know that she has like some of the other cakes that I have posted before on Facebook and also I made her husband some cupcakes at the beginning of the year for his 30th Birthday which they both enjoyed. So I thought that she would like it if I was to make her a Birthday Cake (I was right).

The cake recipe that I decided to go with was The Best Chocolate Fudge Cake – Mary Berry’s Recipe from the Baking Bible.
I love this cake, it is such a quick and easy recipe to do and tastes amazing the sponge is very moist. This is my favourite chocolate cake recipe, well that I have found so far, its going to be very tough to top this.

I did a three layer chocolate sponge, filled and covered in whipped ganache. To save time on the day of the BBQ I made the sponges the night before, in total I did the recipe twice; once for the first two layers and then a second time for the third layer and 8 chocolate cupcakes.

Ants Cupcakes
Ant’s Birthday Cupcakes

To fill and cover the cake in ganache I used 200g Dark Chocolate and 200ml Double Cream let that cool and then I whipped it up using a hand held mixer. I then made a smaller amount of ganache and whipped it up again for piping on the cupcakes and just to finish off the bigger cake.

The BBQ started in the evening, so all I had to do was decorate the cake and cupcakes. This was also the weekend my sister Karen came down from Liverpool and she gave everyone’s hair a trim, then I needed to get my face on and find something to wear. God didn’t I get into a right flap, thankfully my sister was there to help me with the cake which I really enjoyed and kept me calm.
It was like a little practice run for when we do my other sister Dionne’s Birthday cake next month for the BIG 40! 

Luckily I had a cake box big enough to fit the cake in.
Luckily I had a cake box big enough to fit the cake in.

So my friend Ant picked me up to go to the party, but before going we went to his picking up the cookies he’d baked to take. These cookies were amazing they were still warm from the oven, I’m going to have to ask him for the recipe.

I had a lovely time at the party saw many people who I hadn’t seen since being at Sixth Form, laughing so much at the most random of conversations, it was like no-one had really change (ok we’ve all matured but you get what I mean). It was a great night and it was so nice to see everyone.

My friend Ant who was the one that picked me up it is his Birthday on Monday, so I thought that I would make him some chocolate cupcakes and I put them in a box that held 6 cupcakes.

The 2 cupcakes that were leftover I gave to my mom and dad to have while I was at my friends party, when I got back later that night my mom said that she really enjoy the cupcake and if that was anything to go by the bigger cake would of been really yummy.

Ant's Chocolate Birthday Cupcakes