Archive for the ‘chocolate’ Category

This month’s Cupcake Hero challenge is Baker’s Choice! Althoughhh, you’ll have to pick two ingredients from the previous challenges themes. And so I chose Liquor and Marshmallows! I’ve also been wanting to make some S’more Cupcakes so here’s my chance to. Now the cake is a mixture of a little bit of cocoa, coffee and graham crackers, topped of course with marshmallows, drizzled chocolate and sprinkled with crushed graham crackers.

The taste was pretty good, strong coffee flavor maybe a tad bit on the dry side maybe because I left it a little too long =.= but still good with the softness of the toasted mallows and a little crunch from the crushed grahams and of course that bit of chocolatyness.



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I can’t seem to think of anything to say right now so I’ll go straight to the point. Here are Chocolate Cupcakes with Vanilla Buttercream Frosting + Oreos. LOL.

As for the taste, they lacked a bit of chocolateyness but the frosting is awesome~!

On a side note, I’m pretty sure I got the frosting recipe somewhere only, I can’t seem to find it anymore >_< Sorry. x___x

^ I thought that the cookie would sink as it gets baked. Well, you see the result. xD

INGREDIENTS: (makes 7)

1/2 cup AP flour

1/3 cup unsweetened cocoa powder

3/4 cup sugar

1/4 tsp salt

1/2 teaspoon baking soda

1 egg

1/4 tsp vanilla

1/3 cup oil

1/4 cup water

2 tablespoons sourcream

1/4 cup milk

oreo cookies

-Preheat oven to 350F. Line cupcake pan with paper liners.

-Sift and mix flour, cocoa, sugar, salt and baking soda.

-Whisk together, eggs, vanilla, oil, sourcream and water.

-Add half of dry ingredients to wet ingredients. Pour milk. Add the rest of the dry ingredients.

-Pour 2/3 into each cupcake liner. Drop 1 oreo cookie into each well. Press til submerged.

-Bake for 18-20 minutes, til tester comes out clean. Cool completely before frosting.

Vanilla Buttercream Frosting (only made enough for that 1st picture above. *g*)

1/2 cup butter, softened

1 teaspoon vanilla

3/4 cup powdered sugar

-Cream butter and vanilla. Add sugar til well incorporated.

PS. If you love cupcakes and would like to participate in a cupcake competition, head on over to Iron Cupcake: Earth and join now! Don’t forget to say I referred you 😉

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I was browsing through my cookbooks thinking of what to bake next aaand I found this. A Warm Mocha Truffle Cake from Melanie Barnard’s Short & Sweet. It looked sooo good in the picture in the book so I just had to try it out! I decided to quarter the recipe (xD) since my family’s been complaining that all I’ve been baking are making them bigger and they want me to start learning how to cook food-food (so expect some chicken/fish recipes in the next couple of weeks!). So anyway, the quartered (is that even a word?) recipe made enough to fill two 2oz. ramekins.

The result? It was really good! It was really soft, somewhere between fudgy and cakey. Hahaha but still really yummy! Don’t forget to top it off with vanilla/coffee ice cream! I, however, didn’t have any vanilla ice cream but had this what we call here, a double dutch ice cream which is basically vanilla with chocolate chunks, nuts and marshmallows but it still worked well.

Here’s the full recipe for you:


4 ounces bittersweet chocolate, broken into small pieces

8 tablespoons (or 1/2 cup) unsalted butter

2 eggs, plus 2 egg yolks

1/3 cup granulated sugar

2 tablespoons all-purpose flour

1 tablespoon coffee liqueur (I used instant coffee, since I don’t have any liqueurs and stuff xD)

ice cream


Preheat oven to 325F. Butter six 5-ounce ramekins. In a small saucepan over low heat, melt the chocolate and butter, stirring often, until the chocolate is nearly melted. Remove from heat and stir until the chocolate is completely melted.

In a mixing bowl, beat the eggs, yolks and sugar with an electric mixer until the mixture is thick and pale in color, about 4 minutes. Beat in flour, 1 tablespoon at a time. Add liqueur and the chocolate mixture and beat until light and fluffy, about 4 minutes more.

Divide the batter among the ramekins and bake until the tops of the cakes are just firm and rounded and the cakes begin to pull away from the sides of the ramekins, about 18-20 minutes. Let the cakes stand for a few minutes, then run a knift around the edges to loosen them. Invert the cakes onto dessert plates. Serve immediately with a small (or big if you like!) scoop of ice cream on top of the cakes.


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Hey there! For my second recipe, I was inspired to make this after seeing this. I’ll have to admit, the picture looked good and made me wanna make my own and so I did! xD Funny thing though, as I finished adding the dry ingredients, I noticed that it was too dry. Turns out I forgot to add the eggs! Smart, right? Anyway, it resulted to this soft dough base with chocolaty hazelnut filling and a slightly crunchy top.


1/2 cup nutella (note: if you want more nutella flavor, increase amount of nutella and lessen chocolate chips)

3/4 cup chocolate chips

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, softened

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla extract

*optional: 3/4 cup crushed nuts


Preheat oven to 350 degrees F. Prepare 8-inch square pan lined with wax paper long enough that it comes up across opposite sides.

Melt nutella and chocolate chips on a double boiler. Set aside to cool.

In a small bowl, combine flour, baking soda and salt.

In another bowl, beat butter with electric mixer until creamy. Slowly add in sugar until smooth. Add eggs one at a time then add vanilla. Gradually add dry ingredients until well incorporated.

Take 2/3 of the dough and press thinly onto bottom of the pan. Pour in the choco-hazelnut mixture on top and spread evenly. If you’re putting nuts, sprinkle them on top of the chocolate mixture.

Take the rest of the dough, crumble it then sprinkle on top of the chocolate/nuts. If the dough is a bit wet, add a little more flour to it.

Bake in oven for 20 minutes until golden brown on top. Let cool for 10 minutes.

Transfer to a cutting board and slice. Makes 16 bars.

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