Cup Cake Frenzy

So, the Cup Cake craze, who hasn't had one or made one right? What woman, seeking a way out of the mundane 9 to 5 office routine hasn't perused an empty shop wondering what if? Well you may still have to work the 9 to 5 but try these awesomearificus recipe's on the weekend when you can be whatever you want, maybe dress up as wonderwoman when you make em!

All American Chocolate Chunk Cookies

Ingredients

 300g plain chocolate (about 55% cocoa solids)

100g bar milk chocolate
100g light muscovado sugar
85g butter , at room temperature
100g peanut butter , crunchy is best
1 medium egg
½ tsp vanilla extract
100g self-raising flour
100g large salted roasted peanuts
 
The Messy Part
 
1.Preheat the oven to 180C/gas 4/fan 160C.Gather together and weigh all the ingredients.

2.Chop 200g/7oz of the plain chocolate into rough, irregular chunks. Chop the milk chocolate in the same way, but keep separate.

3.Break the remaining plain chocolate into a large heatproof mixing bowl. Melt in the microwave on medium for about 11⁄2 minutes (or over a pan of simmering water).


4.Stir the chocolate until melted, then tip in the sugar, butter, peanut butter, egg and vanilla and beat with a wooden spoon until well mixed. Stir in the flour, all the milk chocolate chunks, the nuts (no need to chop) and half the plain chocolate chunks. The mixture will feel quite soft, and drop easily from the spoon if you shake it.


5.Drop big spoonfuls in 12 piles on to 2 or 3 baking sheets, leaving room for them to spread (you may need to bake in batches). Stick the remaining chunks into the cookies (2-3 pieces in each).


6.Bake for 10-12 minutes until they are tinged very slightly darker around the edges. The smell will let you know they are ready. They will be soft in the middle, but will crisp up as they cool. (Cook for longer and you'll have crisper cookies.) Let them cool and firm up for a few minutes on the baking sheet (they'll break if you move them while still hot), then lift off with a wide spatula on to a cooling rack. They will keep crisp in an airtight tin for 3-4 days.

Chocolate Brownie Cake

Ingredients

100g butter

175g caster sugar
75g brown or muscovado sugar
125g chocolate (plain or milk)
1 tbsp golden syrup
2 eggs
1 tsp vanilla extract /essence
100g plain flour
½ tsp baking powder
2 tbsp cocoa powder
 
The messy part
 
1.Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.



2.Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.


3.Remove the pan from the heat.


4.Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.


5.Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.


6.Remove and allow to cool for 20-30 mins before cutting into wedges and serving.

 Now let's see how the pro's do it at Hummingbird Bakery






















Black bottom cupcakes

The black bottom cupcake looks innocent but packs a punch! It's a dark chocolate sponge with a dollop of cheesecake baked into it. Makes twelve.
1 quantity cream cheese frosting (optional, see following recipe)

for the chocolate sponge base

190g plain flour
120g caster sugar
40g cocoa powder, plus extra to decorate
½ tsp bicarbonate of soda
40ml sunflower oil
1½ tsp white vinegar
½ tsp vanilla extract




for the cheesecake filling:

140g cream cheese
60g caster sugar
1 egg
½ tsp vanilla extract
a pinch of salt
100g milk chocolate chips
a 12-hole cupcake tray, lined with paper cases


Preheat the oven to 170°C/gas 3. For the chocolate sponge base, put the flour, sugar, cocoa powder and bicarbonate of soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are well incorporated.


Put the oil, vinegar, vanilla extract and 125ml water in a jug and whisk to combine. While the electric whisk is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the blender as the mixture thickens. Continue to beat until all the ingredients are incorporated. Spoon the mixture into the paper cases until two-thirds full. Set aside.


For the cheesecake filling, beat together the cream cheese, sugar, egg, vanilla extract and salt in an electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until smooth and fluffy.
Stir in the chocolate chips by hand until evenly dispersed. Don't overmix, otherwise the cream cheese will start to split.


Scoop about 1 tbs of the cheesecake filling on top of the cupcake mixture in the cases and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and they have an even golden colour on the cheesecake filling. Don't overcook, as the cheesecake will become dry and crumbly. Leave to cool slightly before turning out onto a wire rack to cool completely. When the cupcakes are cold, spoon the cream cheese frosting on top and decorate with a light sprinkling of cocoa .


Cream cheese frosting


Makes enough to frost 12 cupcakes.


300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy- for at least 5 minutes. Do not overbeat, as it can quickly become runny.


Frosted brownie

Makes about 12 portions.

5 eggs

500g caster sugar

120g plain flour

100g cocoa powder


250g unsalted butter, melted


30g shelled walnuts, chopped


30g dark chocolate, roughly chopped




for the frosting

200g icing sugar, sifted
75g unsalted butter, at room temperature
30g cocoa powder, sifted

150g cream cheese, cold

a 33cm x 23cm x 5cm baking tray, lined with greaseproof paper.

Preheat the oven to 170°C/gas 3.

Put the eggs and sugar in a large bowl and beat with a handheld electric whisk until light and fluffy. Add the flour and cocoa powder and beat until all the ingredients are well mixed. Pour in the melted butter and mix through. Stir the walnuts and chocolate in by hand until evenly dispersed.

Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 30-35 minutes, or until the top is firm but the centre is still soft. Leave to cool completely.

For the frosting, beat together the icing sugar, butter and cocoa powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed

Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy - at least 5 minutes. Do not overbeat, as it can quickly become runny. When the brownie is cold, spread the frosting over the top.

• The Hummingbird Bakery Cookbook by Tarek Malouf is published by Ryland Peters & Small