Tag Archives: chocolate

Double Chocolate Mocha Crunch Cupcakes


This is not my recipe. I found it through Pinterest,(http://www.bakersroyale.com/cupcakes/double-chocolate-mocha-crunch-cupcake/) but I’ve made it twice now so decided to blog it. All I have done is translate it from American to Australian 🙂 and made a few other little adjustments.

Back to work tomorrow after the summer holidays, taking these to help!

Double Chocolate Mocha Crunch Cupcake

Makes 12 Cupcakes ( I doubled just this part of the recipe, so ended up with 24. Did not need to double other elements) What is written here is for a single mixture.

Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.
• 1 cup all purpose flour
• 1 cup plus 2 tablespoons sugar
• 1/3 cup plus 2 tablespoons Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoon instant coffee
• 1/2 cup hot coffee
• 1/2 cup crushed Maltesers

Chocolate SwissMeringue:

5 large egg whites
• 11/2 cup sugar
• 450 g unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 2 tablespoons unsweetened cocoa powder
• 280 g chocolate, melted and cooled

Chocolate Pouring Sauce
• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm
1. Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. Add half of the coffee into the mixture and beat for 20 seconds. Scrape the sides of the bowl and add remaining coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.

Chocolate Swiss Meringue:
1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add cooled chocolate and mix to combine.

Chocolate Pouring Sauce:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
1. Frost cooled cupcakes. Freeze frosted cupcakes for ten minutes. Drizzle chocolate pour over chocolate frosting (reheat chocolate pour in microwave as needed to keep pouring consistency). Sprinkle crushed Maltesers on chocolate sauce. Finish with a small swirl of frosting and a Malteser.

This slideshow requires JavaScript.

Chocolate cream puffs


Chocolate cream puffs….why you might rightly ask 🙂 Some more procrastination and also a little trip back into time. Made these almost 25 years ago, been reminded of them again lately watching people making cream puffs for  a croquembouche. Old recipe or not, they are still pretty yummy! ( adapted from an old WW recipe book)



Cream Puff paste

  • 1 cup of hot water
  • 125 grams butter
  • 1 cup plain flour
  • 4 large eggs
  • 2 teaspoons cocoa


Pastry Cream

  • 4 egg yolks
  • 1/2 cup sugar
  • 1/2 teaspooon vanilla
  • 300 ml carton cream
  • 1 1/2 teaspoons flour


Chocolate Butter Cream

  • 250 g unsalted butter
  • 2 tablespoons castor sugar
  • 60 g dark chocolate



  • 1/2 cup cocoa
  • 1/2 cup castor sugar



Place water and butter in saucepan and bring to a rapid boil. Quickly add the sifted flour all at once. Stir the mixture until it leaves the sides of the saucepan. Remove the saucepan from the heat and let cool slightly. Place mixture into small bowl of electric mixer, add eggs one at a time. Beat well between each addition. Beat in sifted cocoa.


Put teaspoons full of mixture onto lined tray. Allow room for spreading. Bake in a hot oven for 10 minutes, reduce heat to moderate and bake for a further 30-40 minutes or until puffs are crisp. When cooked remove from the oven, make small slits in the side to let steam escape. Return to the oven for a few minutes to allow to dry out further. Allow puffs to become cold. Remove any soft filling from inside with a soft spoon.


Pastry Cream

Combine in a small bowl of electric mixer egg yolks and sugar. Beat on medium speed until mixture is pale. Reduce speed to low, add sifted flour, cream and vanilla. Place mixture in plan over low heat and cook, stirring constantly, until mixture comes to boil. Boil 30 seconds. Remove from heat, beat until mixture is smooth. Let cool. Push mixture through sieve to remove any small lumps.


Butter Cream

Have butter at room temp. Place butter in small bowl of electric mixer. Beat on medium speed until soft and creamy. Gradually add sugar while butter is creaming. Beat in 8 tablespoons of the Pastry Cream, beat until mixture is smooth and almost doubled in bulk. Finally beat in the melted chocolate. Using a sharp knife,  make a small hole in the bottom of each puff. Put prepared Butter cream into piping bag fitted with a small, plain nozzle. Fill each puff with the cream.

Combine sifted cocoa and sugar, roll the puffs in the mixture to coat all over. Store in the fridge until ready to serve.

Makes about 20


This slideshow requires JavaScript.

Salted caramel tart


Actually made this last weekend, but only just got around to posting. I’ve had this on the ‘to try’ list for ages now and a Donna Hay magazine at the hairdressers made it happen!

You need to make the dulche de leche ( caramel)  first. Really very simple. 


  • 2 tins of condensed milk.


Preheat oven to 220 degrees c. Place condensed milk in oven proof baking dish and cover tightly with foil. Place baking dish in a larger deep-sided baking tray and fill with boiling water until it reaches 3/4 of the way up the sides of the dish. Bake for 1 hour 30 mins or until caramel in colour. Spoon caramel into a bowl and whisk until smooth.Spoon into sterilised jar. Will keep for up to a month in the fridge. Makes 2 cups.

Salted Caramel Tarts


  • 1 cup plain flour sifted
  • 1/2 cup cocoa sifted
  • 1/2 cup icing sugar sifted
  • 125 g butter chopped
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon iced water
  • 1 cup home-made dulche de leche
  • 1/2 cup cream
  • 175 g dark chocolate
  • sea salt flakes for sprinkling


Place flour, cocoa, icing sugar and butter in food processor and process until the mixture resembles fine bread crumbs. While the motor is running add the egg yolks and vanilla and process to combine. Add the iced water and process until the dough comes together. Flatten into a disk on lightly floured surface , wrap in plastic wrap and refrigerate for an hour.

Roll the pastry out between 2 sheets of baking paper to 4 mm thick. Cut 6x 12 cm rounds from the pastry and use to line 6×8 cm tart tins. Prick the base with a fork and trim the edges. Place in fridge for 30 minutes.

Preheat oven to 180 degrees c. Line the pastry cases  with non stick baking paper and fill with baking weights ( I used rice) Bake for 10 minutes , remove paper and weight and bake for a further 10 minutes or until cooked through. Allow to cool completely in tins. Remove pastry cases from tins. Divide the duche de leche between the pastry cases. Uses a butter ( or palate) knife to spread evenly. refrigerate for 10 minutes.

Place the cream in a small saucepan over a high heat until starting to boil. Remove from heat and add broken chocolate. Stir mixture until thick and glossy. Spread tarts with chocolate and refrigerate for 2 hours or until set. Sprinkle with salt to serve. Makes six.

(Some of my’ food tasters’, couldn’t ‘get’ the idea of the salt flakes and grabbed their tarts before it could happen!)

* I used a 12 medium muffin tin. There was enough pastry but I used all the duche de leche.

This slideshow requires JavaScript.

Chocolate chunk muffins


We’ve had heaps of comments about our raspberry white chocolate muffins.  One of my workmates says she has to make a few batches each weekend as her husband loves them.  Here is another muffin recipe using the same formula but totally chocolate.


1 1/2 cups SR flour

2 tbs cocoa powder

1/2 cup brown sugar loosely packed

50 g each of milk chocolate and white chocolate chopped roughly

3/4 cup light milk

1/2 cup vegetable oil

1 egg

cocoa powder extra for sprinkling


Heat oven to 180ºC.  Put muffin cases in a 12 hole muffin tin.

Combine dry ingredients in a mixing bowl add chocolate, make a well in the centre of the mixture.  In a jug combine milk, oil and egg mixing until combined.  Pour liquid mixture into chocolate mix and stir until just combined.

Spoon mixture evenly into muffin cases and place in oven.

Bake for approx 20 mins of until just firm to touch.

Cool on cooling rack, sprinkle with extra cocoa powder if desired.

This slideshow requires JavaScript.

Josh’s Icecream


Today I met with a very special student I taught for a number of years. I feel very privileged because he gave me a copy of one of his recipes for our blog! I am sure I can’t make it as well as he can, and he probably won’t be impressed with the chocolate decoration but it is way too delicious. Thankyou Josh!


  • 5 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 250 grams chocolate
  • 1/2 cup cream ( approx)
  • 1 litre of vanilla ice cream
  • 1 packet chocolate ripple biscuits


Break chocolate into microwave safe bowl. Pour over enough cream to almost cover chocolate. Micowave together until chocolate is melted. Mix well and allow to cool.

In electric mixer, beat eggs and 1/2 cup of the sugar until fluffy. Pour into another bowl. In the electrix mixer, mix icecream, remaining 1/2 cup of sugar and vanilla.  Return the egg mixture to the bowl and fold through. Add the cooled chocolate mixture. Break chocolate ripple biscuits into the mixture. Pour into container and freeze for 4-6 hours. ( My kids couldn’t wait that long!)

This slideshow requires JavaScript.

Meal 2- “Chocolate meringue stacks with raspberry & kahlua cream”


Ummm chocolate, raspberries, cream, kahlua……need I say more?  This is a really easy dessert that looks great and tastes even better!


4 egg whites

1 cup caster sugar

2 tbs cocoa powder

1/4 cup chocolate chips (I used Anvers couverture milk chocolate)

250 g mascarpone cheese

1 cup cream

2 tbs kahlua

1 tbs caster sugar

2 cups raspberries

2 tbs water

1 tbs sugar extra


Preheat oven to 160°C

Whisk egg white in an electric beater until soft peaks form.  Gradually add caster sugar and continue beating until thick and glossy. Sift in cocoa powder and add chocolate, fold through mixture.

Place  baking paper onto baking trays and spread large tablespoonfuls  of meringue mixture into disc shapes. Put in oven and cook for approx 30-40 mins or until crispy to touch but not browning.  Turn oven off and leave to cool with door slightly ajar,

Beat (with electric mixer or whisk) mascarpone, cream, sugar and kahlua until spreading consistency.

Gently heat raspberries, sugar and water until slightly soft but not losing shape.

When meringues are cool set 1 meringue on serving plate and top with cream, spoonful of raspberries, another meringue disc and repeat cream and raspberries.




This slideshow requires JavaScript.

Road trip


On Wednesday we set of on our foodie, produce seeking road trip.  With 2 children and grandma in tow we headed down the “old” highway going through all the little towns of Hagley, Exton and Westbury until we arrived at Deloraine for morning tea.  Morning tea was at the Deloraine Deli which has an impressive selection of Tasmanian produce.

Next stop was Latrobe and the fantastic experience that is Reliquaire. The back road through Spreyton to Devonport where we had lunch and some not so foodie shopping!

After lunch we headed to Anvers chocolates – too good for words :).  Back to Latrobe to the Cherry Shed – fantastic cherry ice-cream. Next stop cheese lovers heaven – Ashgrove cheese and the grand finale Christmas Hills Raspberry farm.


Dutch cream potatoes from a roadside stall

Quinoa from Reliquare

White & milk couvetoure chocolate from Anvers

Feta & goats cheese from Ashgrove

Raspberries from Christmas Hills raspberry farm

Considering only one of us has a kitchen this week ( renovations) we thought it only fair to hold the competition off until the weekend. We are both going to cook a main meal and a dessert and need to use at least one of the ingredients we bought on our trip in both dishes . Keep the sisterly competition alive by voting!