Hot Chocolate Glazed Cupcakes

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My son’s school requires a parent to cater snack for an entire week for an entire class twice a year. Might sound laborious when you have 25 little mouths to feed, but at least, you’re making sure the children get top-notch snacks.

Along with fruits and veggies, I try to bring a little extra (healthy) sweetness to their mornings. One morning it was oatmeal raisin cookies, one morning mini-croissants, and one, cupcakes (of course!). On Adam’s instructions, they were chocolate. His words upon taste-testing them: “They taste like hot chocolate, Mom.”

And they did!

 

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Makes 12-16 cupcakes

 

Chocolate Batter

1 cup sugar

¾ cup unsweetened cocoa powder

1 cup boiling water

2 tsp baking powder

1 tsp baking soda

1 tsp salt

½ cup vegetable oil

2 eggs

¼ cup heavy cream

¾ cup milk

2 cups flour

 

  1. Preheat the oven to 350 F or 180 C and line a cupcake pan with liners of your choice.
  2. In a bowl, whisk the sugar, cocoa powder, baking powder, baking soda, and salt with the boiling water.
  3. Add in the oil and mix well.
  4. Beat in the eggs, the milk, and the cream.
  5. Whisk in the flour until your batter is smooth.
  6. Divide batter between prepared liners and bake for 16-18 minutes or until a toothpick inserted in the middle comes out clean.

 

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Chocolate Glaze 

2 tbsp butter

¼ tsp salt

2/3 cup powdered sugar

30 g unsweetened cocoa powder

¼ cup boiling water

 

  1. Melt the butter in the microwave. Mix in the powdered sugar and cocoa powder.
  2. Add the salt and water and whisk until glossy.
  3. Dip cooled cupcakes into glaze.
  4. Decorate with sprinkles if desired.
  5. The glaze will harden slightly as it cools, but it won’t become solid.

Back-To-School Chocolate Cake

It’s that time of year again! Back to school. That moment each parent looks forward to—or is it just me? I like the rhythm it gives our lives and enjoy the time off, be it a few meager hours, to concentrate on the books I’m critiquing and the ones I’m writing. To celebrate, I baked my son, Adam’s favorite cake.

 

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It’s a spongy and moist chocolate cake that takes no time to make, but quite a bit to bake (nearly 1 hour). It’s light on the calories. One slice will set you back a mere 312 calories. Yummier by the minute, no?

 

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Serves 12

1 cup sugar

¾ cup unsweetened cocoa powder

1 cup boiling water

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp vanilla extract

½ cup vegetable oil

2 eggs

1 cup heavy cream

2 cups flour

 

  1. Preheat the oven to 350 F or 180 C and line a round pan with a sheet of parchment paper.
  2. In a bowl, whisk the sugar, cocoa powder, baking powder, baking soda, salt and vanilla extract with the boiling water.
  3. Add in the oil and mix well.
  4. Beat in the eggs and the cream.
  5. Whisk in the flour until your batter is smooth.
  6. Pour into prepared pan and bake for 50 minutes.

 

 

Cocoa Brownies

Okay, okay… I know we have a lot of brownie recipes – and we keep on calling them the best (which they are) – but there is always room for one more variant.

These brownies are chewy and super rich, and yet contain no melted chocolate. I made these last night for a last minute dinner and they were such a hit that I was ordered (yes, ordered) to put them up on the website.

They take 15 minutes to make and 25 minutes to bake.

 

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Cocoa Batter

160 g salted butter, melted

1 cup brown sugar

1/2 cup unsweetened cocoa powder

1/2 tsp baking powder

1 tsp vanilla extract

2 large eggs

2/3 cup all-purpose flour

1/2 cup chocolate chips

 

1. Preheat oven to 325 F or 170 C and line a square baking pan with parchment paper, or just grease it.

2. In a large bowl, beat the butter and sugar. Add the eggs and whisk until bubbly.

3. Add the cocoa powder, baking powder, and vanilla extract. Pour in the flour. Mix until creamy.

4. Fold in the chocolate chips.

5. Bake for 25 minutes or until the top is set and a knife comes out with just a few crumbs attached.

 

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Chocolate Cloud Cake

I just came back from a weekend in Deauville where my sister, Vanessa, (who will hopefully join us one day on Sisterbakers) and her Greek family celebrated Greek Easter. Adam was so excited to see his cousins and participate in their chocolate egg hunt.

 

adam easter

pacques mai 2013

 

But the kids weren’t the only chocoholics.

 

For Sunday lunch, after an absolutely amazing slow-cooked lamb courtesy of my sister (did I mention Vanessa was a fantastic cook?), her sister-in-law, Carmen, made this mouth-watering, flourless, whipped chocolate cake from Nigella Lawson. I take absolutely no credit in it since I really didn’t change much. I just made it kid-friendly by not adding the alcohol that goes in the original version, lightened up on the sugar, and made it a little salty with the fleur de sel.

 

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Thank you, Vanessa, and thank you, Carmen, for the fabulous chocolate concoction and the wonderful weekend! I’m going to have to come back… 😉

 

 

Serves 6

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Cake

125 grams semisweet chocolate, chopped

70 grams unsalted butter

3 large eggs (1 whole, 2 separated)

70 grams caster sugar, divided

1 tsp fleur de sel (coarse sea salt)

  1. Preheat the oven to 180°C or 350 F and line the bottom of a small springform cake tin with baking parchment.
  2. Place the chocolate, the butter, and the fleur de sel in the microwave for 1 minute. Stir until the chocolate is completely melted.
  3. In the bowl of a stand mixer, whisk the egg whites and 50 g of sugar until the mixture stiffens and forms stiff peaks. Then pour it into a bowl and set aside. (You do not need to wipe down the mixer bowl.)
  4. Beat the whole egg and 2 egg yolks with 20g of the caster sugar until creamy, then, with the mixer on low speed, drizzle in the chocolate mixture.
  5. Lighten the chocolate mixture with a dollop of egg whites, then fold in the rest of the whites with a spatula.
  6. Pour into the prepared tin and bake for 35 minutes or until the cake is risen and cracked and the center is no longer wobbly.
  7. Cool the cake in its tin on a wire rack; the middle will sink as it cools.

 

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Whipped Cream

125 ml heavy whipping cream

1 teaspoon vanilla extract

½ teaspoon unsweetened cocoa powder (for sprinkling)

  1. Whisk the cream vanilla until it has the consistency of whipped cream. Fill the crater of the cooled cake with it, then sift the cocoa powder over it.

 

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chocolate cloud cake gabi

 

After observing the fluffy wonder for quite some time, Gabrielle decided it was safe to touch it. She was quite surprised when she found herself with a tiny handful of sticky whipped cream.

 

whipped cream

 

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