Children, don't drink too much coffee and ... mocha cupcakes

I have had a cake decorating set for a while but never felt brave enough to use it. I have also started work recently and very quickly got addicted to coffee (which I am now trying to cut down on), so one of the first baking cravings I've had since starting work was ... coffee flavour cupcakes. My favourite Hummingbird bakery has a recipe for some but this time I opted for a general internet search. I made them, shared them with lots of people at work who all drink way too much coffee and then ... lost the recipe. Below is my attempt at remembering it, so if it is not perfect I do apologise. I think it should be though - it sounds about right. They are very nice - I don't really like muffin like baking, but these ones I could happily have with my co... tea. Tea is what I meant to say.

Mocha Cupcakes

For the cupcakes:
2 cups flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup milk
1/2 cup freshly brewed espresso
1 tsp vanilla extract
150g unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar
1 egg
1 egg yolk

For the frosting:
150g unsalted butter, room temperature
3 cups confectioner’s sugar
1 tsp vanilla extract
1 double shot freshly brewed espresso

Preheat the oven to 180C. Grease about 18 cupcake cases.
Combine flour, cocoa, baking powder and salt in a bowl, sifting them through. In a separate bowl beat the butter with both sugars for about 5 minues until light and fluffy. Add egg and egg yolk one at a time into the butter mixture each time whisking well. Once well mixed add milk and espresso to the bowl and stir until the ingredients are well combined. Add the flour mixture into the other one mixing well but not too thoroughly - neither cupcakes nor muffins require that much attention when being stirred. Scoop the mix into the cupcake cases (they should be 2/3 full, but if your oven is as overly keen as mine you can fill fill them until half full, so they don't rise too much). Bake for about 18-20 minutes or until a stick inserted into them comes out clean.

As they are baking make the frosting.
Make sure your double shot of espresso is cool before you start. Beat the butter and sugar together again until light and fluffy. Add vanilla essence and espresso and mix well. Voila! Frosting ready - I was surprised how easy it was.

Before you can frost the cupcakes you need to let them cool down. Otherwise the frosting will melt on them and it won't look nice. Trust me - I was so excited about my cupcakes that the first two were ruined like that. So, once they are cooler frost them as you wish - using a fancy frosting kit or just a pallette knife. Either way - they will be tasty!

 Enjoy!
(also, my cake decorating set is messy and so much fun!)

Autumn means chocolate

It's getting colder and colder everyday. The summer has most certainly left us and all we can do now is wait for the world to fall asleep completely in its waiting for spring-time. It is a good thing we have Christmas to look forward to, otherwise falling asleep with the trees and squirrels would be a tempting option. I do however enjoy autumn. I like the colours of the leaves and how they fly in the wind before they settle in the (still) green grass. I also like the light in the early mornings- the buildings and treetops seem to almost shine with a warm, orange glow which is so different to the feel of cold air on your skin as you walk in this pretty light.

None of the other seasons invites comfort food as much as autumn. And nothing makes better comfort food than chocolate, preferably dark chocolate. The recipe below is an attempt to recreate Gü's amazing chocolate soufflés. It works quite well, I think. Especially with a cup of tea and a good book on the side.

Melting chocolate puddings 

120g dark chocolate
100g butter
20ml rum
1/4 cup caster sugar
2 medium eggs
2 egg yolks
dash of vanilla extract
1/4 cup plain flour

Preheat the oven to 160C degrees.
Melt the chocolate, butter and rum over a steam bath stirring occasionally.

While the chocolate is melting whisk together the eggs, egg yolks and sugar together in a big bowl until blended well. Add vanilla essence and and whisk with an electric whisk for about ten minutes until the mixture gets a bit firmer and starts to form little ribbons as you whisk it. I suggest using an electric whisk for ease - it probably takes ages by hand. And if you have one of those magical KitchenAid machines it will take no time at all.

When the chocolate is melted pour it around the edges of the egg mixture. Sift flour on top and begin to fold the mixture. Take your time and do it very slowly so that the air whisked into the eggs doesn't escape. This helps to keep your puddings light and fluffy. The folding will take a long time but it is well worth it. Fold until the mixture is evenly chocolatey in colour.

Grease 4 ramekins with some butter and pour the chocolate mix into the ramekins. Bake for about 12-14 minutes so that the top is firm and crusty but the puddings are still guey inside.

(you can also freeze this dessert, but make sure you add another couple of minutes to the baking time before serving!)

Enjoy. But watch out because the ramekins get very hot. And the puddings are quite addictive.