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Easy chocolate cream cheese cupcakes

1 Aug

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If like me, you are a baking addict, you are usually called upon to bring baked goods when attending barbeques, parties and picnics.

That suits me just fine. Ask me to make a salad, and if I can’t outsource it to Miss 11 – who makes THE best Greek salad – I will, albeit reluctantly. Request a fruit platter from me and I will groan internally while asking the Hungry Dad to chop up the many kilos of fruit required.

However, ask me to bring something sweet and I am your gal! In fact, ask me to bring A cake – as in one – and chances are I will bring you a cake, plus cupcakes, plus a slice and maybe a tart recipe I am working on.

These easy chocolate cream cheese cupcakes are on high rotation when I am on dessert duty at BBQS as they taste amazing, are easy to make, and require no cutting or plating up. They are a more sophisticated take on cupcakes and require no icing – score!

Use the best quality dark chocolate you can get your paws on as the taste of the finished product will depend on your choc of choice. And make sure you leave the chocolate in decent size chunks!

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GATHER:

1 package cream cheese, softened, diced
1 egg
1/3 cup sugar
100 grams dark chocolate cut into chunks
¾ cup caster sugar
1 1/2 cups plain flour
1/4 cup cocoa
1 cup water
1/2 cup canola oil

 

LET’S GET TO IT:

Preheat oven to 180C and line 20 cupcake pans with cupcake liners.

In the bowl of an electric mixer use paddle attachment to beat cream cheese, egg and sugar until combined.

Stir in choc chunks and set aside.

In another bowl stir together remaining ingredients to make the cake mixture, then fill cupcake wrappers ¾ full with this cake mix.

Drop large spoonfuls of cream cheese mixture on top and use a butter knife to gently swirl through the cake.

Bake for between 20-25 minutes.

Cool in pans until completely cool.

 

 

Chocolate mint brownies

18 Jul

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I am very much in the minority but I am not a fan of chocolate peppermint. I know – I can hear the outrage from here. When I do feel like something sweet chocolate orange is my go to. It is the most heavenly chocolate flavour in the galaxy. Continue reading

Gingerbread doughnuts

9 Jul

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On a recent girls weekend away to the Blue Mountains my friends and I discovered an amazing shop dedicated to all things gingerbread. Continue reading

Banana coconut bundt cake

30 Jun

 

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Bananas. I feel they should come with a warning – in three days this green, unripe piece of fruit will be a bruised, brown banana that no-one will want to eat.

At least, that’s how it is in my house.

Miss6, the fussy one, will actually eat bananas without complaint. So I buy them. Then her BFF at school will have apples at fruit break & she too insists on apples. Le sigh.

Hence today’s bake is a banana coconut bundt – thankfully I love baking with bananas. Both Miss6 & 8 had a hand in making this cake which gives you some impression of the degree of difficulty [ie – none. Super easy].

I found the recipe for this lovely, moist cake in my well-thumbed copy of AWW’S Quick Mix Cakes bake. The original used wholemeal flour but I used plain self-raising. I also reduced the sugar – this recipe uses the reduced amount.

 GATHER:

125g butter at room temperature, diced

2 teaspoons grated lemon rind

½ cup brown sugar

3 eggs

two large, over-ripe bananas, mashed with a fork

1 1/2 cups self-raising flour

1/3 cup shredded coconut

1 teaspoon bicarb soda

1 cup icing sugar

hot water

shredded coconut, extra, to serve

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LET’S GET TO IT:

Preheat oven to 180C and spray a bundt tin with non-stick cooking spray.

Place all ingredients except banana into bowl of electric mixer and beat on low until combined. Increase speed to medium until mix changes colour. Scrape down sides, add banana and mix briefly on low until incorporated.

Scrape into tin, place in oven and bake for 35 minutes / until a skewer comes out clean.

Allow to cool for 10 minutes before turning onto wire rack to cool completely.

When cold make a simple icing by sifting icing sugar into a bowl an adding just enough hot water until you have a thick paste. Drizzle over the top of cake and sprinkle with the extra coconut. Serve.

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Easy one bowl orange cake with Cointreau

26 Jun

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I love baking, I love citrus cakes and I love boozy cakes so imagine my satisfaction when I created this delicious one bowl orange cake with Cointreau. Continue reading

Marsala chocolate coffee biscuits

18 Jun

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My all time favorite dessert is tiramisu. Having said that I am loathe to make it as 1) it generally makes a shedload and 2) I would eat the entire shedload due to point 1)

Oh, what a luscious desert it is – mascarpone, coffee, alcohol, crunchy, sweetness, creaminess… it is everything you could ever want in a dessert.

I wanted to take my favourite aspects of this dessert – namely, coffee, chocolate and alcohol – and use them as a base for a small little biscuit, or cookie.

I was so happy with the way these Marsala chocolate coffee biscuits turned out. They were so easy to make and even easier to eat. Ensure you allow resting time for the dough before baking.

These little bickies – I made them petite but if you want to make them bigger just adjust the baking time – are so fudgy and delicious. I don’t have a sweet tooth but found myself constantly reaching for another biscuit, especially when I was having a coffee.

I am a coffee snob and only drink real coffee ie espresso-based. If you don’t have access to espresso you could substitute instant coffee but it won’t carry the same richness of flavour.

 

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GATHER:

120g butter, chopped and softened

¾ cup brown sugar

⅓ cup golden syrup

1 egg

3 tablespoon cooled espresso

2 tablespoons marsala

2 cups plain flour

¼ teaspoon cocoa

Icing sugar to serve

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Let’s get to it:

Line two large baking trays with non-stick baking paper.

In bowl of electric mixer with paddle attachment beat butter, sugar and golden syrup until pale and fluffy – around four minutes.

Turn off beaters, scrape down bowl with a spatula, then with beaters on low speed beat in egg, espresso and marsala until combined. Add flour and cocoa and mix until combined.

Cover bowl with plastic wrap and place mixture in fridge for at least an hour.

Preheat oven to 180°C and then roll small balls of the dough into walnut-size balls and place trays.

Bake for 8 minutes then sit on tray for five minutes before removing to wire rack to cool completely.

When cold dust with icing sugar and serve.

 

 

 

Double caramel self-saucing pudding

8 Jun

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I can only speak for my family but caramel is the queen of flavours when it comes to desserts, milkshakes, sauces, macarons… anything sweet really. So when I was thinking of making a dessert for the Hungry Family it was obvious that caramel would figure in there somewhere. Then I hit on an idea: instead of one lot of caramel, why not double it? Continue reading