20 Sweets in 20 Weeks - #14: Death by Chocolate Cupcakes

Before we talk baking I have to say thank you everyone for your kind words and support in regards to my post on post natal depression. It has been so wonderful reading through all of your lovely comments, knowing that I am not alone in this and that the blogging community is always there to give me big virtual hugs. It is funny, since I wrote that post I have actually started to feel a lot better in general - like a huge weight has been lifted from my shoulders. So thank you everyone for listening and not judging.

Now on to the cupcakes. First of all - why is it that each week the sweet that I want to win the poll never makes it. I was really hoping to make a Cherry Ripe cupcake! Sheesh! But seriously I was kind of hoping that Death by Chocolate wouldn't win because I'm not actually that big a fan of chocolate. So of course it did win - Murphy's law!

These cupcakes are quite devilish - a moist chocolate buttermilk cake filled and topped with dark chocolate ganache, then a swirl of white chocolate swiss meringue buttercream and finally drizzled with milk and white chocolate. Wowsers - that is a lot of chocolate! I had quite a few taste testers for these cupcakes because I brought them to a dinner party - and they were definitely a hit. So if you or someone you know are a chocolate lover you should definitely give these cupcakes a try.


Chocolate Buttermilk Cake (from The Australian Women's Weekly - Classic Cakes)
Makes 24 cupcakes

180g unsalted butter, softened
1 tsp vanilla extract
330g caster sugar
4 eggs, separated
110g self-raising flour
35g cocoa powder
180ml buttermilk

1. Preheat oven to 180C. Line 2 12-hole muffin trays with cupcake papers.
2. Beat butter, extract and sugar in a small bowl with electric mixer until light and fluffy. 
3. Beat in egg yolks, one at a time, until just combined.
4. Transfer mixture to large bowl, stir in sifted dry ingredients and buttermilk.
5. Beat egg whites in clean small bowl with electric mixer until soft peaks form, fold into cake mixture in two batches.
6. Divide mixture into cupcake papers and bake for approximately 20 minutes (or until a skewer comes out clean). Note: my oven is not tip-top so your cupcakes make bake quicker/slower.
7. Allow to cool slightly in muffin trays and then move to a wire rack to cool.

Dark Chocolate Ganache

226g dark chocolate, in small pieces
2/3 cup thickened cream

1. Place chocolate into a bowl.
2. Bring cream to boil in a small saucepan, remove from heat immediately and pour over chocolate.
3. Stir until chocolate melts.
4. Place ganache in fridge and stir every 10 minutes until you reach a good piping consistency.

White Chocolate Swiss Meringue Buttercream

Follow the directions for Almond Swiss Meringue Buttercream, but omit the vanilla extract and almond essence, and instead add 200g of melted white chocolate that has been slightly cooled.

Assembling the Cupcake

1. Cut out a well in each cupcake (eat the cut out piece :D).
2. Fill the well with dark chocolate ganache (I piped in the ganache).
3. Smear a layer of dark chocolate ganache on the top of the cupcake.
4. Pipe a swirl of white chocolate swiss meringue buttercream on top.
5. Melt 200g of milk chocolate, cool slightly and then coat the buttercream on each cupcake.
6. Melt 100g of white chocolate, cool slightly, place in a piping bag and swirl onto the milk chocolate on top of each cupcake.

20 Sweets in 20 Weeks - #5: Double-Choc Marble Swirl Brownies

This is officially the second time that I have baked brownies and I must admit that I was a little bit scared. The first time I made them I baked them for far too long and they were dry nasty little things, but this time I am happy to report that I have a success. I think my first time baking brownies I just wasn't used to the generally sticky dense consistency that a brownie has so I thought that they hadn't baked for long enough. This time though I had learned from my mistake and baked them to perfection (even if it did take my oven double the time to bake them, seriously something must be wrong with my thermostat).

I love having more than one flavour in the one brownie, and the swirled/marbled effect looks quite pretty. I think this recipe would definitely be a hit with the kiddies and would even be a good one to bake with the kids since it is relatively simple to make. So no excuses people, if you want a tasty and easy to make brownie then this is the recipe for you.

Double-Choc Marble Swirl Brownies (from Good Taste - July 2010)
Makes 15

250g unsalted butter
2 cups caster sugar
4 eggs
1 1/2 cups plain flour
1 tsp vanilla essence
100g dark choc chips
1/3 cup cocoa
100g white choc chips
icing sugar, to dust

1. Preheat oven to 180C. Line a 20 x 30cm slab pan with non-stick baking paper.
2. Melt the butter in a saucepan over medium heat. Remove from heat. Stir in sugar. Add eggs, 1 at a time, and stir until mixture is thick and glossy.
3. Sift the flour over the egg mixture. Stir until well combined. Stir in vanilla. Divide the mixture between 2 bowls.
4. Add the dark choc chips and sift the cocoa into 1 portion. Stir until well combined. Stir the white choc chips into the remaining portion. Spoon the dark and white chocolate mixtures alternately over the base of the pan. Use a flat-bladed knife to create a swirled effect.
5. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely. Cut into pieces and dust with icing sugar.

On the twelfth day of Christmas (Rum and Raisin Truffles)

One more sleep until Christmas people - is everyone ready for Santa? Have you got the cookies and milk ready? Don't forget the carrots for the reindeer!

I think we are all ready to go, we have prepared our desserts (chocolate cheesecake, ice-cream sandwiches and some fruit mince pies), got all the ingredients for a great BBQ, put the presents under the tree and stuffed the stockings. So yes I think we are good to go.

I am going to post a round up of the 12 Baking Days of Christmas tomorrow, but in the mean time here is the last recipe in the series - rum and raisin truffles. Very easy to make, extremely decadent and again they make great gifts. Enjoy!


Rum and Raisin Truffles (unknown source)
Makes approximately 45 (I made mine larger so got about 25)

120g raisins
75g flaked almonds, toasted and chopped
1/3 cup rum
400g dark chocolate, chopped
1/2 cup thickened cream
300g dark chocolate, melted
30g copha
60g white chocolate, melted
1/2 tsp vegetable oil
1 tsp cocoa powder

1. Combine raisins and rum in a small saucepan over a medium heat, stir until simmering. Remove from heat and set aside.
2. Combine 400g of dark chocolate and cream in a heatproof bowl over simmering water. Stir occasionally until melted. Remove from heat. Stir in raisin mixture and 1/2 the chopped almonds. Refrigerate for about 2 hours or until firm.
3. Take truffle mixture and from 15 bite sized balls, place on a lined baking tray. Roll each ball in remaining chopped almonds, gently pressing almonds to adhere.
4. Roll slightly smaller sized balls and place on another lined tray. Place in freezer for 20 minutes, or until firm.
5. Melt 300g dark chocolate, add copha and stir until smooth. Take off heat. Insert a bamboo skewer into ball and dip into chocolate to cover. Gently tap on side of bowl to remove excess. Place on tray, then repeat with remaining balls. Allow to set at room temperature.
6. Combine melted white chocolate and oil. Drizzle over half the remaining truffles. Allow to set. Before serving, lightly dust remaining truffles with cocoa.

Rating?
4 out of 5 reindeers!

On the eleventh day of Christmas (Chocolate Puddings)

Sorry for being absent of late! if I haven't told you already Emma (my beautiful big sister) has come back to Australia for Christmas, all the way from New York. So as you can imagine there has been a lot of catch up going on - especially since Em hadn't yet met Zoe, not that you could tell that now - since Zoe and Em are now best friends - lots of hugs and kisses are going on in this household. And I love it. So things are going to be a bit quiet on the blogging front for the next month - but I will try post at least a few times a week. And of course I have to finish my '12 Baking Days of Christmas' project.

I think the eleventh day of Christmas may in fact be the most awesome day - these chocolate pudding truffles are sooo delicious, they look incredibly cute and they are super easy to make! So give these a go, they make great gifts for friends and family - as long as you don't eat them all yourself first!


Chocolate Puddings (from Recipes+ - December 2008)
Makes 12 (I made mine smaller to get 24 instead)

1 cup dried apricots
1/2 cup raisins
2 tbsp orange juice (I omitted this)
375g dark chocolate, melted
3 cups plain cake crumbs (I used light fruit cake instead and 500g of it)
80g white chocolate, melted
1/3 cup red glace cherries, chopped (I just halved mine instead)

1. Process apricots, raisins and orange juice until finely chopped.
2. In a large bowl combine the fruit mixture, cake crumbs and half the melted dark chocolate. Shape mixture into 24 balls.
3. Coat each ball in the remaining dark chocolate and leave to set.
4. Drizzle the top of each ball with white chocolate and top with glace cherry. Leave to set.
   

And for something different you can instead coat each ball in white chocolate and then sprinkle with Christmas sprinkles, very festive...


Rating?
5 out of 5 reindeers!

Cupcake Hero - Chocolate Peanut Butter and Banana Cupcakes

The second round of Cupcake Hero has begun - ding ding! Well actually you can't vote yet - but you can bake if you still want to. The theme for this month is peanut butter, and my first thought was dang, I've already made my awesome peanut butter cup cupcakes. So what to make? Everyone knows that peanut butter and jam go together so I decided against that. But did you know that some people like peanut butter and banana sandwiches? I don't personally, but supposedly it is a done thing. Still peanut butter and banana just seemed to simple so instead I present to you my....

Chocolate Peanut Butter and Banana Cupcakes

Banana cake filled with peanut butter and dark chocolate ganache, topped with peanut butter swiss meringue buttercream, drizzled with dark chocolate ganache and finished with a choc-dipped banana chip

Before I give you the recipe for these babies can I just say holy moly! These cupcakes were darn good - this flavour combination totally rocks my world. All the folks at Mat's work raved over these cupcakes, in fact I think the only complaint was that it was a bit rich after eating two of them. So if you like peanut butter, bananas and chocolate (and really who doesn't) then I can definitely suggest you make these cupcakes, you won't regret it.

Banana Cupcakes (adapted from The Australian Women's Weekly Classic Cakes)
Makes 24

185g butter, softened
175g caster sugar
3 eggs
335g self-raising flour
1/2 tsp bicarbonate of soda
1 1/4 cups mashed banana (I needed 4 bananas)
1/3 cup milk

1. Preheat oven to 180C. Line 2 12-hole muffin trays with cupcake cases.
2. Beat butter and sugar until light and fluffy. Beat in eggs, one at a time.
3. Stir in the sifted dry ingredients, mashed banana and milk.
4. Divide mixture into cases and bake for 15-20 minutes or until a skewer comes out clean.
5. Let the cupcakes cool in the tins for 5 minutes and then transfer to wire racks to cool completely.
6. Prepare the peanut butter dark chocolate ganache, peanut butter swiss meringue buttercream and choc banana chips while you wait :)
   

Choc-Dipped Banana Chips

24 banana chips (have extras if you feel the need to snack)
100g dark chocolate

1. Melt dark chocolate either in the microwave or using a double boiler.
2. Dip one end of each banana chip into the dark chocolate, then place on a tray lined with baking paper.
3. Leave to set at room temperature.
   

Peanut Butter Dark Chocolate Ganache (and Dark Chocolate Ganache)

13.5 ounces dark chocolate, in small pieces
1 1/2 cups thickened cream
1 tbsp smooth peanut butter

1. Place the dark chocolate in a bowl.
2. In a small saucepan heat the cream over medium heat. Bring it just to a boil - be careful to not let it overflow.
3. Pour the cream over the dark chocolate and whisk until smooth.
4. Transfer half of the ganache into a separate bowl and whisk in the peanut butter.
   

Peanut Butter Swiss Meringue Buttercream

4 egg whites
270g caster sugar
250g unsalted butter, softened
4 tbsp peanut butter

1. Combine the egg whites and sugar in a heatproof bowl and whisk over a saucepan of simmering water until sugar is dissolved and the mixture is as hot as you can get it without the egg whites cooking. To test rub the mixture between your fingers and if you can't feel any sugar granules then it is ready.
   
2. With the whisk attachment on your mixer whisk the egg white and sugar mixture on high speed until a stiff meringue is formed and the mix has cooled down to room temperature. This should take about 10 minutes.
3. Now put the paddle attachment on your mixer and with the mixer on a low speed add a tablespoon of butter at a time. Once all the butter is incorporated turn the mixer up to medium speed and mix until the mixture is light and fluffy again. This should take about 4-6 minutes.
4. Add the peanut butter and mix on medium speed until combined.

Now that you have all the components ready and the cupcakes are cooled it is time to finish it all off. First using either an apple corer or a small knife cut a well into each cupcake...


Now it is time to fill each cupcake with the peanut butter dark chocolate ganache, I used a piping bag to do this but you could just use a spoon...


Fill each well right up to the top...


Then replace the top of each cupcake...


Finally pipe a swirl of the peanut butter swiss meringue buttercream, add a choc-dipped banana chip and drizzle with some dark chocolate ganache...


Enjoy your chocolate/peanut butter/banana creation...


Yum!

Mmmmm Brownies and Christmas

Christmas has come and gone with a wink of the eye. Our little family had an alright day, unfortunately though Little Z was quite unsettled at christmas lunch with the extended family. She got so worked up that she wouldn't feed or sleep - but in the end she settled down and was her happy little self again. Oh well - I'm sure next christmas will be a whole different story.

Mat and I got quite spoilt this year - we received $400 from our parents, which we will be spending on nappies from baby beehinds. We also got $400 worth of Cole Myers vouchers and Mat wants me to spend on it some new clothes and shoes for my wardrobe - awwww! I got Mat a digital scale for his beer home brewing and he got me a lovely dress from Midwest Trader, we may have to return it for a two-piece outfit though since it is almost impossible to wear a dress while you are breastfeeding. We gave Little Z a collection of books, I really want to build up her library so that we have a great assortment of books to choose from. I think that is about it - so pretty spoilt really.

Now time for another recipe...

White & Dark Chocolate Walnut Brownies
Keep up to 5 days, or freeze up to 1 month (thaw in fridge)

Serves 12

Melted butter, to grease
300g dark chocolate, finely chopped
125g butter, chopped
2/3 cup caster sugar
2 eggs, lightly whisked
1 cup plain flour
200g white chocolate, chopped
100g walnut halves, chopped

Preheat oven to 180. Brush a square 19cm cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

Place dark chocolate and chopped butter in a medium saucepan over low heat. Cook, stirring, until chocolate melts and mixture combines. Stir in sugar and cook, stirring, for 3 minutes or until well combined.

Remove from heat and set aside for 5 minutes to cool slightly. Stir in eggs and flour. Add white chocolate and walnuts and stir until combined. Spoon into prepared pan and smooth the surface with the back of the spoon.

Bake in oven for 25 minutes (skewer should come out slightly sticky). Remove from oven and set aside for 3 hours to cool completely. Cut into squares to serve.