Chocolate Cupcakes with Peanut Chocolate Ganache and peanut butter frosting.

Oh yes.  You heard me right. Peanuts and chocolate!  Who doesn't like this combination?  Dead people, that's who! 

I was looking for an idea for chocolate and peanut in a cake, and was wondering.. should i make peanut cupcakes and chocolate frosting?  or the other way around?  then I found the perfect recipe, tried the cake base in another recipe this week, and thought this cake MUST be made, and it MUST be made into cupcakes! :)  

Peanut butter cream cheese frosting topping a dark moist cake.  wow.  wow! 

In the theme of the Ganesh cake I made last weekend, I feel that this one also deserves to be attached to some kind of deity. So I'm calling them "Holy Jesus peanut butter chocolate cupcakes".

I've had quite a chocolate week this week, i've already made one decadent chocolate celebration cake, but tonight's celebration (one of my dearest friends is leaving for a year to do his masters in the UK) also calls for an uber chocolate feast!  Apart from all the cakes, chocolate has made an appearance in savoury cooking this week as a friend of mine made us chicken cooked with port, sage and cocoa the other day, which was pretty amazing! :) I will definitely put my adaptation of this dish up when i finally get around to making it!

Anyway, the base of these cupcakes are the same as the Dulce de Leche cake posted previously. Only difference is that i did not add the coffee, which was actually totally an oversight.  ah well, for next time ;)  Honestly these cakes are so good that I don't think the coffee is even needed, especially not with the fact that these are filled with chocolate peanut ganache (yes.  i didn't even know this could be done.  my life will never be the same!) and then topped with cream cheese peanut butter frosting (this tastes infinitely better than it sounds, and i certainly would not have made it had Deb from smitten kitchen specifically mentioned that it's good!!)...

Stop Chasing Ganesh! a.k.a. Chocolate cake with Dulce de Leche filling and Chocolate Ganache

Chocolate Dulce de Leche Layer Cake with Dark Chocolate Ganache

I know, I know!! The title’s misleading!  There is no Indian elephant god Ganesh in this cake, however honestly if there was to be a cake that represented a god, this would be, at the very least, a contender!

The title comes from a line out of an episode of The Simpsons, where Homer dressed up as Ganesh and tries to stop Apu from getting married.  In turn, my lovely friend Joe always says “Ganesh” instead of “Ganache”, and frankly, that stuff is pretty godly so it does make sense in a way ;)

Anyway, I was looking for a cake that would fit perfectly with one of my best mates – she adores chocolate and toffee like substances, so what better cake for her than a moist dark chocolate cake, filled with lashings of dulce de leche, topped with smooth dark chocolate ganache??  YUM! 

This is definitely, no doubt about it, a celebration cake.  This isn’t something you do on a weekend to have something with tea.  This is a cake to be placed at the centre of attention, shared and enjoyed. 

I have accidentally also found one of the best chocolate cake recipes ever!  I will most definitely be using this when I make chocolate layer cakes.  It’s moist, dense, insanely dark (I don’t know what it is about an almost black chocolate cake that just excited me!), wonderfully chocolatey, and yet, somehow, it still manages to be delicately soft and light.… YUM!  For the Maltesers, what I was looking for essentially was a cake I can make from scratch that rivaled the old school Fontanella cake.  Unfortunately, I believe they have gone downhill over the last few years, hence the need to replace it with something! AND.. SUCCESS!!   I have finally found the right cake!  And to top it off, I know exactly what goes into it as I’ve made it myself (always a concern when ordering cakes from out) J

Frosting - cream cheese and buttercream.

yumyum cakes!

Frosting is a little funny sometimes, it might work out perfectly one time, and another time it just ends up being a runny mess.  here are some pointers to help you get it right.  

At the bottom of the post, there are a bunch of pictures, including "successful" and "failure" frostings. 

First of all, the most important things - it seems like a stupidly long list, but really, once you've made it once successfully, you'll see it's actually not hard!

Easy peasy Cinnamon scrolls (yeast free!)

As you might know by reading this blog, I LOVE to cook.  I have no problems making things from scratch, taking the long way round so to speak, but sometimes, when there's an easier and faster way to get things into people's bellies and it works just as well, I don't mind taking that option!

These cinnamon scrolls are a case in point :)  Delicious, buttery goodness that leave the most amazing smell in your kitchen when making.  I was preparing them for Christmas brunch with friends and i wanted to have as many things ready to go straight from fridge to oven to hungry friends bellies in as quick a time as possible.  

When trawling the net, I discovered that the vast majority of the recipes involved yeast. In fact, I had no idea you could really make them without it.  But then I stumbled upon a recipe that used a soda bread/scone type dough, and suddenly my mind was filled with the soft, warm, buttery goodness that i love about scones, in a scroll form filled to the brim with cinnamon sugar and the decision was made!  

I must say, I actually prefer these to the ones using yeast.  They really are something you eat straight out of the oven, just like you would with scones.  The yeast ones are something I would make to eat straight away and then also have leftover to munch on when cold.  But I knew these wouldn't last, if I know myself and my friends! heheheh :D Additionally, unless i've been baking all day, my kitchen is quite cool, so the yeast would have taken a bit longer to rise... and i'm impatient! :D

Photo by a friend Sarah :) taken about 2 seconds before half of these were already down people's gullets :D

Anyway, they were really lovely!  I'll definitely be making this recipe again!! 

Ingredients for 12 mini ones, or 6 larger ones:

For the dough:

2 cups cake "00" flour (plain flour is fine too!) ***

2 1/2 teaspoons baking powder

1/2 teaspoon salt

100g butter, unsalted, chopped

2/3 cup of milk

**If you have self-raising flour, use that, and omit the baking powder, and use only a pinch of salt.

For the filling:

120g butter, softened

4 tablespoons lightly packed soft brown sugar (i used light, but dark would be find too!)

1 heaped teaspoon cinnamon

Preheat oven to 190 degrees 

First, make the filling:

Put all ingredients into a small bowl and beat with a hand held electric mixer until the mixture is light and fluffy :)  Set aside.

Sift flour, baking powder and salt in to a large bowl, then add the chunks of butter, rubbing it into the flour with your fingertips.  Keep doing this until the mixture resembles fine breadcrumbs. 

Make a well in the centre of this mix and add most of the milk (leave a couple of tablespoons).  Mix lightly using a flat bladed knife (i used my cake icing spatula) until it comes together to a soft, light, slightly sticky dough (add the rest of the milk if necessary).

Turn the dough out onto a lightly floured surface and knead lightly and briefly until the dough is smooth.  

Roll out the dough into a rectangle, 25cm wide and as long as it comes (around 40cm in my case).  Roll it to around 1/2 cm thick.  

Using a long flat blade knife (like a cake icing spatula or a butterknife if you don't have), spread the mixture evenly over the dough, making sure you go right up to the edges.  

Roll up the dough (from the long side) to make a long sausage.  Wrap in cling and put it in the fridge to cool for about 20 minutes (this isn't necessary, but it makes cutting easier and more even).  You can also store it like this for up to a few days, ready to be whipped out, baked and served!

Take out of the fridge, and slice the sausage into 2-3cm slices (or simply slice into 6 equal slices for 6 larger ones). 

Place on a baking sheet lined with baking paper, cut side up.  Leave some space for them to spread and rise, they grow quite considerably in the oven!

Bake for 12-15 minutes (a little longer for the large ones) until they have risen well and are lightly golden.

If you want, you can also make an icing glaze, but to be honest, when just out of the oven, there is really no need! 

For a cinnamon icing glaze, mix 1 cup of sifted icing sugar, 1 scant teaspoon of cinnamon and 1 tablespoon of boiling water until smooth.  Drizzle this over the scrolls with a teaspoon.  

Unlike the yeast ones, I don't think these would be great the next day.   But seriously, the are so morish that this won't be an issue.

ENJOY! :D

Halloween cupcakes!

Ok so a friend of mine loves Halloween.  In fact, it's by far her favourite "feast" occasion, much more than Christmas etc :D  Her and her partner hold a Halloween event every year (even before they met, they individually used to have a Halloween party.. awwwww)

Anyway this year I made cupcakes!  of course, they had to have a Halloween theme, so I decided to make Red Velvet cupcakes (mm blood red!) and some kind of black cake, which this time was Guinness Chocolate cake with a small amount of black food colouring for extra um.. blackness.

For the recipes of the cakes, click here:

Red Velvet Cupcakes
Chocolate Guinness cupcakes

As we were planning on decorating them, I decided on making a regular buttercream frosting, and separating the mix and colouring each part.

I made the following colours - plain white, pinkish/grey, orange and green.

As for decorations,  i bought sweets in the shape of vampire fangs, skulls, bones and Sarah provided some chocolate eyeballs and pumpkins :) 

Chocolate Guinness Cake

If you want a dark, moist chocolate cake, this is the one for you.  I was looking for a dark chocolate cake for Halloween - we had red velvet cakes, and I was thinking about making black velvet but a friend noticed this recipe in the Hummingbird Bakery Cake Days book, and since I happened to have a can of Guinness, it was the perfect time to try!

The recipe is for a single cake, however I've found that Hummingbird bakery cakes always work out well as cupcakes too! 

• Some notes about this cake mix:  It will be MUCH runnier than many cake mixes. 
• At first, it smells kinda beery.  Then once it's all mixed in together, life is good :) 
• Before I took it out, i touched it lightly and the cake sprung back anyway, however please note that even though it did this, it still didn't actually look cooked.  This is fine.
• This particular time,  I used regular butter-cream as I was making millions of little cupcakes, however I believe it would probably taste even better with the cream cheese frosting
• I made regular cupcakes, mini muffin, and also mini cupcake size.  I adjusted the cooking time by sight, I figured about 10 minutes for the tiny ones, 12-14 for the medium size.  If you are making a whole cake, it should take about 45 minutes, until the top is springy (bounces back when touched lightly) and a skewer comes out clean when put through the middle of the cake.

Ingredients

(for 24 large cupcakes, approx 40 fairy cakes, about 50-60 mini cupcakes)

For the cake/s

250ml Guinness

250g unsalted butter

80g good quality cocoa powder

400g caster sugar

2 eggs (at room temperature)

1 tsp vanilla extract

140ml buttermilk (if you can't find buttermilk, use runny plain unsweetened yoghurt)

280g cake ("OO") flour, sifted

2 tsp bicarbonate of soda

½ tsp baking powder

For the frosting

50g unsalted butter, softened

300g  icing sugar

125g full fat Philadelphia cheese

Cocoa powder, for dusting (optional)

Method

Preheat the oven to 170°C, then line 2 x 12 muffin pan thingie with muffin liners (fairy cake liners are too small) 

Sift the flour, baking powder and bicarb together into a large bowl. 

Pour the Guinness into a small saucepan, add the butter and gently heat until it has melted. Remove the pan from the heat and stir the cocoa powder and sugar into the warm liquid. 

Mix together the eggs, vanilla essence and buttermilk by hand in a jug or bowl, and then add this to the mixture in the pan.

Add the liquids to the bowl containing the flour, and whisk on a low speed until incorporated, making sure you scrape down the sides and get it all well mixed.

Spoon the batter into the cake liners until 2/3 full.  If there is any extra, put it to the side, you can cook it in another batch after the first batch is done.  

Bake for approximately 15-18 minutes or until the sponge bounces back when lightly pressed.

Leave cool in the tin for about 5-10 minutes, then remove them from pan and cook on a wire rack.  

Make sure the cakes are completely cold before frosting. 

To make frosting: 
Sift the icing sugar into a bowl (the bowl of free standing mixer if you're using). 
Chop the butter into small cubes, and if it's not soft, put in the microwave in 5 second intervals until it's soft and pliable. 

Work the butter into the icing sugar with the back of a spoon.  This is my method of preventing the whole kitchen becoming a cloud of icing sugar, as whilst it does smell quite nice, it's also horrible and messy.  

Once you've worked the butter in, using the electric whisk (or freestanding mixer with paddle attachment) mix the butter and icing sugar together until there are no large lumps of butter and it is fully combined with the sugar in a sandy mixture.   You can choose to cover your freestanding mixer with a clean teatowel at this point, to make sure the clouds of icing sugar don't puff out. but if you've worked in the butter, this shouldn't happen.  Having the butter at room temperature REALLY helps for this!

Add the cream cheese and mix in a low speed (I "pulse" it in until it's combined then increase the speed to medium and beat until the frosting is light and fluffy.  Be careful not to overbeat the cream cheese frosting, as it can go from voluminous and fluffy to runny in a surprisingly short amount of time.  You can beat the hell out of it for a couple of minutes though!  it DOES need to be nice and fluffy!
Place the cooled cake on to a plate or cake card and top generously with the cream cheese frosting. The cake can be decorated with a light dusting of cocoa powder.

As I used buttercream, I piped the frosting on.  The frosting above should just be spread on using a palette knife :)  

the tea party - post 2 - Gill's Carrot cake with cream cheese frosting.

This cake recipe was given to my mum from Gill, an australian friend and ex colleague of hers.  When we were leaving australia in 1995, Gill made an incredible little book, full of delicious hand-me-down recipes, things she'd discovered, and little tidbits of australian memorabilia, including photos, and pressed eucalypt leaves.  It is a lovely book, full of love and written with true friendship in mind:)

Gills carrot cake recipe is delicious :D

As you can see, i don't always follow the "loaf" tin suggestion.  i've used round, i've made a giant double one, i've even made em as a sort of cupcake/muffin style and it's always pretty much worked out.  this is an almost failsafe cake recipe! :D