I am sure it is safe to say there are a few chocoholics out there! If you are like Brooke and I who wouldn’t call ourselves chocoholics, but do enjoy indulging in a chocolaty treat every now and then. This recipe is definitely the one you should be making!

This recipe for Chocolate Cupcakes really is one you will use again and again. A perfect cupcake is all about making sure your base (the cupcake) is light and fluffy (not crumbly and dry)! To top off our cupcakes we used a simple chocolate buttercream icing. However you can easily substitute it with a normal frosting, flavoured icing or decadent chocolate ganache.

When making your cupcakes you want to use cocoa powder that isn’t overly sweet or bitter. Also adding a couple of teaspoons of vanilla essence or extract will enhance the chocolate flavour (yes it does work), as will substituting the vanilla with a teaspoon of instant coffee. Lastly, when adding the boiling water do not freak out how thin the batter is. This is normal, and your cupcakes will cook! As the mixture is so thin, to make your life easier and avoid getting half the mixture on the tin. Either put the batter in a measuring jug to pour the batter or, use a measuring cup to evenly fill the molds.

Before icing, ensure your cupcakes are completely cool. These chocolate treats sure will makes all chocolate lovers very happy!

5.0 from 1 reviews

Chocolate Cupcakes

 

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

A perfect cupcake is all about making sure your base (the cupcake) is light and fluffy (not crumbly and dry)! To top off our cupcakes we used a simple chocolate buttercream icing.

Author: Grab Your Spork

Recipe type: Baked Goods

Cuisine: American

Serves: 18

Ingredients

Cupcakes

• 2 cups sugar
• 1 ¾ cup plain flour, sifted
• ¾ cup unsweetened cocoa, sifted
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

Chocolate Icing

• ½ cup butter, at room temperature
• 250g cream cheese, at room temperature
• 2 tsp vanilla extract
• ½ cup cocoa powder, sifted
• 2 cups icing sugar, sifted
• extra milk

Instructions

Cupcakes

1. Line muffin tin with paper liners. Preheat oven to 180C.
2. In a large mixing bowl sift in all dry ingredients.
3. Add eggs, milk, oil and vanilla. Beat on a medium speed for one minute.
4. Stir in boiling water (the batter will be thin but don’t worry)
5. Fill liners ⅔ full.
6. Bake cupcake for 18 to 20 minutes
7. Complete with frosting.

Icing

1. Add butter, cream cheese and vanilla to a mixing bowl. Mix until smooth.
2. Gradually add sifted cocoa powder and icing sugar.
3. Mix until smooth. Add extra milk if you find the icing a too dry.

3.2.1275

After buying an abundance of pecans at the shops the other week Brooke has been needing to use up the rest and has already made enough Maple Mixed Nut Granola to last her a couple of weeks! As a result she decided to make some deliciously buttery Pecan Slice – no complaining here of course! I don’t know about you but I love the flavour of pecans. Although they are similar to a walnut, they are a bit softer and not quite as bitter.

This recipe is pretty much just a variation of pecan pie. However making it in a square tin makes it easier to cut up, as it can be quite an indulgent treat. Pecan Slice is the perfect combination of chewy gooey pecan filling topped on shortbread crusted base. I find this recipe to be more for the cooler months and can easily be spiced up using cinnamon or even some spiced rum.

To prepare you need to make a very simply shortcrust base, before adding the filling. The filling requires corn syrup; however you can simply substitute with glucose syrup. Glucose syrup tends to be thicker, but do not worry as we have had no issues using either. For those in Australia, you will probably find easier to source in your local convenience store.

Once you have prepared the slice you need to bake it again until the filling is bubbling away. When this is done, simply remove from the oven and allow to completely cool. Cut into even squares to serve. I am sure you all will be happy with crunchy top bursting with toasted pecan and caramel filling and soft shortbread base. Delish!

5.0 from 1 reviews

Pecan Slice

 

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Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

 

Pecan Slice made with the perfect combination of chewy gooey pecan filling topped on shortbread crusted base.

Author: Grab Your Spork

Recipe type: Baked Goods

Cuisine: American

Serves: 12

Ingredients

Crust

• 1 ½ cups all purpose plain flour
• ½ cup unsalted butter, chilled and cut into small pieces
• ½ cup sugar
• ½ tspn salt
• 1 egg, lightly beaten

Filling

• ¾ cup packed light-brown sugar
• ¼ cup corn syrup, or glucose
• ¼ cup thickened cream
• ½ tspn salt
• 2 cups pecans
• ½ chilled unsalted butter, cut into small pieces

Instructions

1. Preheat the oven to 190ºC. Line a Line a 9-inch square baking pan.
2. In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse just until a dough forms.
3. Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and ¾ inch up sides. Freeze until firm, about 15 minutes.
4. Prick bottom of dough; bake until lightly golden, 20 minutes. Let cool while preparing filling.
5. Make the filling: In a large saucepan, bring butter, brown sugar and corn syrup to a boil over high heat, whisking constantly until smooth. Continue to boil, without stirring, until slight darkened. About 2 minutes.
6. Remove pan from heat. Whisk in cream and salt. Mix in pecans.
7. Spoon hot filling evenly over crust, using a spoon or spatula to press in nuts so they fit snugly.
8. Bake for about 20 minutes. The slice should be bubbling and amber coloured. Cool completely in pan.

3.2.1275