Izzie's Cupcakes with a little something something

Another chocolate cupcake recipe. It is one that I have wanted to try for ages and I finally had an excuse - I had heaps of cream that I bought for ganache for cupcakes that I never made so decided to use up the cream with this cupcake recipe.

It comes from Grey's Anatomy. Apparently one of the character makes these cupcakes - I never watch the show and I'm not about to start now but it is a recipe that is different to your typical cupcakes - no butter or oil. But then I guess the cream more than makes up for that.




It's a dense cupcake which is no surprise considering there is over a kilo of chocolate in the cupcake alone. Which makes it perfect for any occasion where you won't be consuming the cupcake straight away - the next day will only let the flavour intensify. This cupcake is def one where quality of chocolate is important, not only in terms of taste but texture of the cake as well. I wouldn't recommend a cheap cooking chocolate with this cupcake - cooking chocolate has far more sugar and fat than even an eating chocolate. I would go for quality chocolate which won't make it cheap to make, but it will make the eating more orgasmic if you like your chocolate, which a lot of people do.

You can pretty much pair the cupcake with your favourite frosting or buttercream. In this instance I had a layer of coconut dulce de leche (yup made some more cause it is integral to a couple of cupcakes I will be making next week) and then the chocolate buttercream. I added wild rosella jam and sichuan pepper to the buttercream as well. The sichuan pepper was barely discernable so I will def need to increase it next time. The chocolate in the buttercream and the cupcake overwhelmed any hint of sichuan pepper.

A couple of people were surprised about the addition of sichuan pepper but it didn't stop them from eating more than one cupcake. This cupcake got rave reviews. Is it the best evah cupcake?

I wouldn't give it that title, but if you like chocolate and you like your cupcakes dense, then this cupcake will be your flava.

The recipe is as exactly posted on www.abc.com





Izzie's Cupcakes

From www.abc.com

2 cups thickened [heavy] cream
10 large eggs
1 cup granulated sugar
120g / 4 ounces dark [unsweetened] chocolate, broken into 1/2-ounce pieces
4 cups milk [semisweet] chocolate chips
1 tsp baking soda
2 tsp coconut extract
1 1/2 cups cake flour
600g / 20 ounces milk [semisweet] chocolate, broken into 1/2-ounce pieces


Set oven to Preheat at 160 [325] degrees.
After warming 5 cm [2 inches] of water over medium in the bottom portion of a double boiler, put the 600g [20 ounces] of milk [semisweet] chocolate, 120g [4 ounces] of dark [unsweetened] chocolate, and 2 cups of thickened [heavy] cream into the top portion. Cover with plastic wrap and let it warm for 8 minutes. Then, remove the boiler from the heat and mix until smooth.
Put the coconut extract, eggs, and granulated sugar into a mixing bowl and stir (or electrically beat) with medium power for about four minutes. Then, add the ingredients from the boiler and stir for 20 more seconds at medium power as well. Next, put the baking soda, chocolate chips, and cake flour to the mixture and stir on lower power for 10 seconds. Slowly, stir to medium power for another 10 seconds. Afterwards, stir additionally to make sure all the ingredients seem thoroughly mixed.

Pour the mixture into 36 cupcake baking cups. Allow some room beneath the rim for the cupcakes to rise. Place the cupcakes into the oven and bake for approximately 25 minutes (Test by placing a toothpick into the center of the cupcake; if it comes out clean, the cupcakes are done). Let the cupcakes cool before eating. And enjoy!


Makes 36 cupcakes

Best Chocolate Cupcake recipe

I found this recipe on the same wedding forum I think. It was tagged with the Best Chocolate Cupcake Recipe. And it is pretty close to it. It is good. Double Chocolate? Can't go wrong with that.

Does the piping look like begonias? I was pretty happy with the way these looked - frosting wise. I am going to give roses another go. I think I hold the tip at the wrong angle or something for roses. And I might give chrysanthemums a go too.

I didn't use the frosting recipe that was included with the post. These were also gluten free (last ones unless specifically asked) and seemed a little 'rubbery' to me.

I added blueberries to the batter because I had to use some up and topped with rosewater buttercream and a block of mint Lindt chocolate. Rosewater - blueberries - mint chocolate = go together.



Double Chocolate Fudge Cupcakes

1/2 cup cocoa, sifted
2/3 cup chopped unsweetened chocolate (about 4 oz/125 g)
1 cup boiling water
250g / 1 cup butter
1 cup sugar
1 cup brown sugar
3 eggs
1 tbs vanilla extract
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 cup milk


1. Preheat oven to 180 (350).
2. Line 2 muffin trays with cupcake liners.
3. Combine the cocoa and unsweetened chocolate in a bowl. Pour boiling water over chocolate and let sit for 2 minutes. Whisk until smooth. Cool.4
4. In a large bowl or bowl of electric mixer, cream butter with both sugars until very light.
5. Add eggs one at a time. Beat in vanilla and cooled chocolate mixture.
6. In a separate bowl, combine flour, baking powder and baking soda.
7. Add flour to butter mixture alternately with milk in three or four additions, beginning and ending with flour.
8. Evenly divide batter into cupcake liners and bake in oven for 20 to 25 minutes, or until toothpick comes out clean.
9. Allow cupcakes to cool completely before icing.


Makes 24 cupcakes




Chocolate Icing

175g / 3/4 cup butter, cut in small pieces
375g / 12 oz semisweet or bittersweet chocolate, melted and cooled
1/3 cup cocoa, sifted
1 tbs vanilla extract
3 cups icing [powdered] sugar, sifted
1/2 cup milk

1. In a mixing bowl beat butter until light.
2. Beat in cooled melted chocolate, cocoa and vanilla.
3. Add icing sugar, cup at a time.
4. Add milk and beat until very cool and creamy. (Add milk if necessary for a creamy texture.)
5. If mixture is too warm and thin to spread, set over a bowl of ice; it should thicken very quickly as you beat with a wooden spoon.
6. Swirl or pipe icing on top of cupcakes

Best-Ever Cupcakes

What is the best ever cupcake recipe? Like all things - it is purely subjective. I came across this recipe in a wedding forum.

I have to say, it is pretty good. I made it using gluten free flour (I swear I am not making any more gluten free cupcakes - gluten free is too unpredictable with results) and found that it crusted on top. I am not a huge fan of crusting - I ended up brushing them with a lemon syrup. It is much better with gluten.

It is not quite a sponge or chiffon but a little lighter and airy-er than your normal vanilla cupcake.

For these particular cupcakes I used a vanilla bean instead of vanilla extract and apricot flavoured buttercream.

Excuse the bad bad bad piping as well. I stuffed the buttercream but was too lazy to try and "bring it back" so just used it as is.




Best-Ever Cupcakes

2 eggs
1/2 cup (thickened) cream
1 tsp vanilla essence
3/4 cup sugar
1 cup self raising flour, sifted

1. Preheat oven to 180 (350)
2. Line a muffin tray with cupcake liners.
3. In a mixing bowl, add eggs, vanilla essence and cream and beat for 1 minute. The mixture will double in volume.
4. Add sugar and beat for a further 3 minutes.
5. Fold the flour into the egg mixture.
6. Evenly divide into cupcake liners and bake for 15 - 20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool before frosting with buttercream or frosting or choice.


Makes 12

Shia is a Cool Rider

OK seriously Shia is so my husband. Not that he needed anymore to knock Wentworth off as Husband #1 but riding a motorbike just consolidates his position on the Husband ladder. Shia is so hot right now.

There is something about a guy on a motorbike. It does things to me.

Does Gerard Butler ride a motorbike?

As Michelle Pfeiffer sang in Grease 2 (I don't care what anyone says, Grease 2 is FANTASTIC) - I want a C-O-O-L R-I-D-E-R. Yeah, Shia is a Cool Rider.

Shia is hot and can do what he wants.

I have a confession

I love boy bands. There I said it.

I loved New Kids back in the day. I was truly excited when they announced that they were reuniting. I don't mind their new song Summertime (Jordan why don't you sing more on this song). It's like there hasn't been a gap of ten or more years since their last cd.

I was a HUGE fan of Jordan. But hello, the only one that has aged well is Joey. What happened to the rest of them. Donnie is balding (hope this doesn't mean Mark Wahlberg is going to go bald).

Jordan used to smoulder. He is still ok but he doesn't do it for me like he used to. He can still sing though.

I hope they come out to Australia because I never made it to one of their concerts when they were in their hey day. I would so go and see them!

Ye-haw Country music

I wouldn't say that I don't like country, I am more of a mainstream country music listener. Every now and then there is a song that I really like. The last country song that I really liked was What Hurts the Most by the Rascal Flatts.

Apparently the Jonas Brothers version of I'm Gonna Getcha Good! "rocks". Um, no it doesn't. Speaking of Shania, it's about time she came out with new music. I think I'm Gonna Getcha Good! was the last big song she had before she went off to Switzerland to do who knows what for all those years.





I do love Sugarland's version of Irreplaceable from the Grammy's or American Music Awards right up until Beyonce joined them. Dare I say it, I like it better than Beyonce's version. Beyonce oversings. Honey - you aint Mariah Carey.


When are Sugarland going to release their version of Irreplaceable?

Cupcake Pack(s) to Win - What is the Best Evah Cupcake recipe?

I know, I know you don't really need a reason to bake cupcakes. To continue my support of Cupcake Day for the RSPCA, I am hosting Best Evah Cupcakes.

The rules:

Between now and 18 August, share and bake your favourite cupcake recipe(s) and explain why it is so good and should be baked. Share and care, share and care.

Bake and enter as many times as you like.

Email (minhnieme AT gmail DOT com) your entry with the following information by 18 August :

- your name,
- the name of your blog,
- the URL of your blog,
- the name of your cupcake recipe(s),
- the URL of your recipe post, and
- a picture of your cupcake(s)

You don't have to have a blog to participate either. Email me (minhnieme AT gmail DOT com) your recipe with a picture.

There are packs of RSPCA Cupcake Tea towels and Cupcake Liners to be won.

De ja vu - Chocolate (coconut) cupcakes with caramel chocolate buttercream

I love the chocolate cupcake recipe I used for Wednesday night so much that I decided to make them again for morning tea. No milk so used coconut milk instead.

I also had some left over dark chocolate covered cherry bite things that I popped in the middle of the batter. That was a pleasant surprise in the middle of the cupcake for people. Oh and that divine caramel chocolate frosting.



The Verdict? I have converted another person to the dark side. Tash had one of my cupcakes for the first time today. She had one bite of the cupcake and came over to my desk to tell me how good it was. She said it was so good she wanted a cigarette after each bite (I think you know the comparison she was drawing). She cracked me up eating the cupcake over the bin so she wouldn't make a mess near desk.

People complimented me on how the cupcake melted in your mouth and how good the frosting was. Kay said she would want this for her wedding cake.

Gluten Free Apricot Coconut Poppyseed Cupcakes with Orange Buttercream

I thought I was done baking after Wednesday but I (yes no one to blame but my lil old self) organised a farewell morning tea and contributed cupcakes to another farewell morning tea. I should have realised that the baking wouldn't go well when I realised there was no milk left.

I was far too lazy to go to the supermarket or even the service station down the road to get some more so decided I would substitute with coconut milk. Being oriental means there are always cans and cans of coconut milk in the pantry. Or in my case my baking supplies shelf.



Why does everything gluten free seem to sink in the middle?

I also made the mistake of filling the liners 3/4 full instead of half so the cupcakes overflowed out of the liners and dripped all over the oven. I spent a good 20 minutes cleaning up cupcake out of the oven.






The Verdict? Even frosting couldn't hide the ugly. Lucky the taste made up for the appearance.

Rhiannon, my resident gluten intolerant cupcake taster, said that these cupcakes didn't taste gluten free. I guess that is a big compliment.

And my lovely manager who is not a cake person gave in and finally had a cupcake.She said that the only criticism she had was that eating the crumbs off the liners is not a good look but it was so good.

My plan to convert people to the dark side is progressing, mwahahahahaha

Chocolate Cupcakes with Caramel Chocolate Buttercream

I am always trying to find or perfect the recipe for the perfect chocoalte cupcake. And I think I have found it! They looked great, were a rich dark chocolate colour and moist without being dense.

Hmm perhaps I should have written it down as I went.




I'm afraid I was a little lazy and just melted the Hershey's Caramel Kisses I had left and added it to the buttercream. I am sure these cupcakes will go down a treat at the dinner.

Pink Grapefruit Cupcakes with Lemon Buttercream

Half of these didn't look so great. I overfilled half the cupcake liners so they overflowed while baking. Not so pretty.


I had to use up the pink grapefruit puree so I made Pink Grapefruit Cupcakes with Lemon Buttercream.



Wasn't so happy about the frosting job I did either so I added a little 'star' with the left over caramel chocolate buttercream to try and jazz them up a little bit. Didn't work.

Carrot and apricot cupcakes with pink grapefruit buttercream

These looked like a great carrot cupcake. I was pretty pleased with these. The buttercream was a subtle pink from the pink grapefruit puree.




Pretty confident that it will all taste good together. Looking forward to the feedback on these ones. Def make again for taste testers at work.

Gluten Free Crater Cupcakes

It's one in the morning. I am t-i-r-e-d. I baked and frosted nearly a hundred cupcakes for a dinner, well I guess it's tonight. I offered to bake cupcakes when my friend told me the not for profit organisation she is involved in is having a dinner. When I offered all those months ago now, I thought I would have more time. So unfortunately I don't have the time or the patience to decorate the cupcakes as I would like.





On to the first batch of cupcakes. These are gluten free grapefruit chiffon cupcakes filled with some of that coconut dulce de leche I made the other night and frosting with lemon buttercream.

I am a little worried about these, and I think it is because of the grapefruit puree but the cupcakes were dense and seemed to be 'moist' and not as spongey as I would have liked. They also sank, a lot, in the middle.

The toothpick came out clean......



They just weren't as nice looking nekkid as I would have liked. I think it's best to leave out citrus juices in these types of batters.

Cupcakes for Charity - RSPCA

I offered to make cupcakes for the girls who are organising this at work. I think I will donate 4 dozen for the cause, after all the Divine Miss M was from the RSPCA.

There is a cupcake decorating competition as well as a recipe for pupcakes. I am def going to have a go at making animal decorated cupcakes.





And how cute are these cupcakes liners? I will def buy these to bake the cupcakes in. And they are not expensive either. Go to the site and click on merchandise at the bottom left of the page.

Better yet, get involved by registering and get your work colleagues to either buy a cupcake or help make cupcakes to sell at work. Great idea for a great cause.