Classic Chocolate Cupcakes with Vanilla Frosting

Chocolate cupcakes 1 2The cat and I decided to bake. I had fully intended to have a very lazy day. I had it all planned out: curling up with a book on the couch with the Food Channel on in the background. Then I thought “why should I watch Cake Boss all day when I can bake my own cupcakes?”. Indeed. Also, the cat took up residence on the kitchen counter and would not stop meowing. I took that as another sign that I needed to bake!

This is a classic chocolate cupcake recipe but instead of using buttermilk or sour cream, I used Bulgarian yoghurt. You can use any of the above in equal quantities and the result is moist, delicious, chocolatey cupcakes. I topped them off with a basic vanilla frosting to balance the chocolate. This recipe makes 12 – 16 (there are, however, only 8 left 24 hours later!). I blame the cat. Had she not screamed at me from the kitchen counter, I probably would not have baked. That last part may or may not be true.

Chocolate cupcakes ingredients 21 cup (100g) flour
¾ cup (75g) cocoa
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup butter, room temperature
½ cup (80g) white sugar
½ cup (80g) brown sugar
2 large eggs, room temperature
3 tablespoons Bulgarian yoghurt
2 teaspoons vanilla essence

Chocolate cupcakes 4 2Preheat your oven to 180°C (375°F).
Whisk the butter and sugar on high until well mixed.
Sift in the flour, cocoa, baking soda, baking powder and salt and whisk on low for 10 seconds. The batter will be crumbly.

Whisk in the eggs, one at a time, until just combined, scraping down the sides and bottom well.
Whisk in the yoghurt and vanilla essence, beat on low for 15 seconds. Scrape down the sides and bottom and give it one last beat, about 5 seconds.

Chocolate cupcakes 5 2Fill the muffin cups half full and bake for 15-20 minutes until a toothpick inserted in the centre comes our clear.

 

 

 

 

 

For the vanilla frosting:

4 cups icing sugar
4 tablespoons room temperature butter
2 tablespoons Bulgarian yoghurt (or sour cream or milk)
2 teaspoons vanilla essence

Chocolate cupcakes 7 2In a medium bowl, sift the icing sugar and add the butter. Beat on high for 1 minute until fully mixed. Scrape down the sides and bottom. Pour in the yoghurt/sour cream/milk and beat again on high until fully blended and smooth. Add the vanilla essence, scrape the sides and bottom again and beat once more to fully mix in the vanilla essence.

 

Chocolate cupcakes 9 2Decorate as desired. I used blue food colouring and red sprinkles.

Again, for the cupcake batter, remember you can use buttermilk or sour cream instead of Bulgarian yoghurt.

 

 

 

 

 

 

 

 

 

 

 

 

Chewy Chocolate Brownies

These brownies have saved my hide a few times when, say, the ‘rents decide to pop in and end up staying for dinner or friends come over for a quick chat and cuppa which turns into an all-day and all-night event. Lovely though it is to spend time with these special people, I’ve often found myself in an “oh no, what do I make for pudding?” predicament. Enter this recipe.

Ingredients for chocolate brownies. You can substitute the vanilla paste with 2 teaspoons of vanilla extract

Ingredients for chocolate brownies. You can substitute the vanilla paste with 2 teaspoons of vanilla extract

It’s easy and not very time consuming at all. The reason I’m able to whip it up with short-to-no notice is because these ingredients are always in my cupboard, and probably yours too. I also often make this when I’m cooking a very time-consuming main course. I usually make the brownies first and get it out of the way before tackling the several-hours-long mains.

Some brownies are too sweet and rich (is there such a thing?) but not this. The creamy chocolate-y-ness (that should really be a word; can you imagine the Scrabble points?) is just right. In fact, you can even serve it with ice cream. Some puddings make you feel uncomfortable, some even ill, but you can happily make this without worrying about that.

Here’s a tip. Initially I made the chocolate sauce (so easy; two ingredients, some heat and you’re done) when I was ready to serve dessert. What I’ve been doing lately is making the sauce once the brownies have cooled, then pouring it over them so they soak in it. You don’t have to do it this way. I actually happened upon this method when I had very little notice, got invited to a friend for dinner, quickly made the brownies and sauce and just poured it over them and reheated when ready. It. Was. Amazing.

It’s easier to use a square baking tray. I use a 9 x 9 inch silicone baking tray. The reason for this is because I prefer cutting the brownies into squares as opposed to slicing it like a cake. Having said that, it’s purely for my convenience and I’ve used a round tin many times, but I prefer the square tray for this recipe.

Something important to remember is that the universally-accepted toothpick test does not apply to this recipe. Because you’re making it chewy, you don’t want it to cook like a cake, so after half an hour, if you do the toothpick test, it should not be clear. It should be brown and gooey. Another thing is that my preference is always vanilla paste but you can substitute this for two teaspoons of vanilla extract.

Chewy Chocolate Brownies

Servings: 9     Prep time: 5 minutes     Baking time: 30 minutes

Ingredients:

  • ¾ cup butter, melted (170g)
  • 1 cup white sugar (200g)
  • ½ cup light brown sugar (100g)
  • 1 teaspoon vanilla paste (or 2 teaspoons vanilla extract)
  • 3 eggs
  • ¾ cup flour (85g)
  • ½ cup cocoa powder (50g)
  • 1 teaspoon baking powder
  • pinch of salt
  • non-stick spray

Method:

Preheat your oven to 180°C (350°F).

Spray your baking tray with non-stick spray.

Using an electric whisk on high, beat the eggs and sugar until properly mixed, about 10 seconds. Sift in the flour, cocoa, baking powder and salt and stir to combine. Add the melted butter and vanilla paste and beat until well-combined, approximately 30 seconds, scraping down the sides.

Pour the batter into your baking tray and bake for 30 minutes.

My preference for this recipe is a square baking dish but you can use a round cake tin too

My preference for this recipe is a square baking dish but you can use a round cake tin too

 

If you do the toothpick test at this point, it will come out gooey, so there is no need. After 30 minutes, take the baking tray out and let it cool for about 10 minutes before cutting your brownies into squares.

Chocolate brownies

While you’re letting the brownies cool, make the chocolate sauce:

  • 90g chopped dark chocolate, cut into small pieces
  • 150ml cream

On medium-high, heat the cream until warm but not boiling. Don’t let the cream boil, you want to heat it just enough to melt the chocolate. Chop the dark chocolate and add it to the warm cream, removing the pot from the heat. Stir with a whisk until it’s smooth and then pour over your brownies. You can refrigerate this dish until you’re ready to serve it, in which case reheat it and serve as is or with ice cream.

Chocolate brownies in chocolate sauce. Chocolate, anyone?

Chocolate brownies in chocolate sauce. Chocolate, anyone?