Thursday, April 19, 2012

Double Chocolate Raspberry Cupcakes

Like many women, I too have a serious chocolate addiction. I prefer to eat chocolate everyday. I know this is not the smartest thing to do, so I try to restrain myself as much as possible. But there are times when I, like the best of us, cave. Especially when I run into a recipe like Double Chocolate Raspberry Cupcakes. It goes without saying that I'm already hooked when reading a title that contains Double Chocolate, but I have to admit that I love the combination of chocolate and raspberry.

So I caved and made these cupcakes. And you know what? I am so glad I did, because these cupcakes are a little piece of heaven! No, I am not exaggerating... they are fluffy, moist, almost light as air, with an amazing chocolate flavour. Inside you find that fresh, slightly tangy flavour of the raspberries and the whole thing is covered with ganache! Like I said... a little piece of heaven....

I know these cupcakes lack the outer display of raspberries, but the reason for this is simply that I didn't have any fresh raspberries on hand. I used frozen for the filling, but they don't look nice enough for the decoration on top, so I decided to just skip that. It's maybe even more fun this way, because people expect to eat a chocolate cupcake and are surprised when they taste the raspberry filling. Makes it a little bit more fun!

If you love chocolate, or have a serious chocolate addiction, go make these! You have my blessing!


Double Chocolate Raspberry Cupcakes

Yield: 24-28 cupcakes


For the cupcakes:
3 oz. semisweet chocolate, finely chopped
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups Dutch processed cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoon salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk or yogurt
3/4 teaspoon vanilla extract

For the filling:
12 oz. frozen raspberries, thawed
1/4 cup sugar
1 tablespoon cornstarch

For the frosting:
12 oz. bittersweet or semisweet chocolate, finely chopped
3/4 cup heavy cream
1 1/2 tablespoons sugar
1 1/2 tablespoons corn syrup
3 tablespoons unsalted butter, at room temperature


Preheat the oven to 180˚C (350˚F). Line cupcake pans with paper liners.

Put the chopped chocolate in a medium bowl and add the hot coffee. Let stand for 2 minutes and whisk until the chocolate is melted and incorporated in the coffee.

In a separate large bowl mix together the sugar, flour, cocoa, baking soda, baking powder and salt.

Beat the eggs on medium-high speed in the bowl of an electric mixer until slightly thickened and pale yellow. Gradually add the oil, buttermilk or yogurt, vanilla extract and coffee-chocolate mixture to the eggs, making sure it is well blended.

Add the dry ingredients and mix until just incorporated.

Divide the batter between the paper liners, filling them about 3/4 full.

Bake for 18-20 minutes, until a toothpick inserted in the middle comes out clean. Let the cupcakes cool for 5-10 minutes in the pans, before transferring them to a rack to cool completely.

To make the raspberry filling, puree the raspberries in a blender. If you want to remove the seeds (which I recommend) strain the mixture through a fine sieve. Put the puree in a small saucepan and whisk in the sugar and cornstarch. Bring the mixture to a boil, stirring frequently. Once the mixture has thickened, remove the pan from the heat. Let the mixture cool before use.

To make the ganache, add the chopped chocolate to a medium heatproof bowl. Combine the cream, corn syrup and sugar in a saucepan and heat until it starts boiling. Immediately pour the mixture over the chopped chocolate and let stand for 2 minutes. Whisk the mixture carefully until it is smooth and well blended. Add the butter 1 tablespoon at a time, whisking until completely incorporated. Let the ganache cool to room temperature to thicken so it can be spread. If you want to speed up this process put the bowl in the refrigerator, stirring every 5-10 minutes, until it has reached the desired thickness.

Once you have made all the elements it is time for the assembly! Put the raspberry filling in a pastry bag, fitted with a plain fine tip or a special tip for filling, if you have one). Just stick the tip of the pastry bag in the top of a cupcake and pipe in some filling. If you're not sure how much to use, go easy and if you have filling left at the end, just make another round. You don't need more than a few teaspoons of filling for each cupcake.

Spread the ganache over the tops of the cupcakes with a knife or an offset spatula. Allow the ganache to set completely before serving.

Source: barely adapted from Annie's Eats

Wednesday, April 11, 2012

Soft Frosted Sugar Cookies

I made these cookies quite some time ago and even managed to post about it. Unfortunately I had an argument with my computer almost right after posting and I somehow deleted the post without any back-up in existence...

I planned on posting it again but for some reason forgot about it... until now!

These cookies are very nice. Soft and flavourful and very girlie. They are so very easy to make and contain ingredients most people always have on hand! One warning though....if you follow the recipe you end up with really big cookies...I mean BIG cookies. For most of you that is not a problem, but if it is... just make the cookies smaller!


Soft Frosted Sugar Cookies

Yield: about 2 dozen large cookies


For the cookies:
4 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
5 teaspoons vanilla extract

For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup butter, melted
1 tablespoon vanilla extract
7-8 tablespoons milk (plus more, as needed)
Optional: food colouring and sprinkles


Preheat the oven to 180˚C (350˚F) and line baking sheet(s) with silicone mats or parchment paper.

In a medium bowl whisk together the flour, baking powder and salt.

In a mixer cream together the sugar and butter on medium-high speed until soft and fluffy, about 3 minutes.

Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla and blend.

Turn the speed of the mixer to low and add the dry ingredients mixing just until the flour is incorporated. Cover the bowl and chill the dough for 1 hour in the refrigerator.

To make large cookies scoop a scant quarter cup of dough and roll it into a ball. Flatten the ball slightly with the palm of your hand and place on the baking sheet. Repeat with the rest of the dough, leaving the cookies about 2-3 inches apart.

Bake the cookies for 10-12 minutes or just until set. Be careful not to over bake the cookies. You want the edges a very lightly browned at best, if browned at all.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a rack to cool completely.

To make the frosting sift the confectioners' sugar into a medium bowl. Add the butter, vanilla and milk and whisk until everything is smooth. It might be necessary to add more milk, 1 teaspoon at a time, to reach the consistency you want.

Colour the frosting with food colouring if you want to.

Use a knife or offset spatula to frost the cookies. Add some sprinkles and you're done!

Store the cookies in an airtight container

Source: Annie's Eats

Friday, April 6, 2012

Triple Chocolate Oreo Chunk Cookies

Triple Chocolate Oreo Chunk Cookies
Are you drooling yet? I know I was the moment I laid eyes on these beauties! Of course I am a big chocolate lover. But if you are too, I can definitely recommend these cookies. They are easy to make but pack a big chocolate flavour, not to mention all the chunks of chocolate and Oreos. Who wouldn't love these cookies?

I was afraid the recipe would give me way too much cookies, so I decided to make half the recipe. What was I thinking?! They were gone way too soon and I felt really stupid for not just making a whole batch. Next time I will definitely make more, much more! And I think I'll make these again really soon...and by soon I mean I think I have to go make some right now.....
Triple Chocolate Oreo Chunk Cookies


Triple Chocolate Oreo Chunk Cookies

Yield: about 3-4 dozen cookies


2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Dutch processed cocoa
1 cup butter, room temperature
1 cup sugar, granulated
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup chopped white chocolate
1 cup chopped semi-sweet chocolate
1 cup chopped Oreo cookies


Preheat the oven to 190˚C (375˚F) and line a baking sheet with a silicone mat or parchment paper.

Sift together the flour, baking soda, salt and cocoa in a medium bowl and set aside.

Cream together the butter and sugars with a mixer until smooth. Add the eggs, one at a time. Add the vanilla extract and mix until blended.

Gradually add the flour mixture to the wet mixture and mix until the flour disappears. Stir in the chopped chocolates and Oreos. This works best if you do it by hand.

Drop tablespoons of cookie dough onto the baking sheet, leaving about 2 inches between the cookies.

Bake the cookies for 8-10 minutes in the oven. Remove the baking sheets from the oven and let the cookies cool for 3-5 minutes on the baking sheet before removing them to a rack to cool completely.
Triple Chocolate Oreo Chunk Cookies

Source: Two Peas and their Pod