right now I’m most likely baking some tasty treats with my MIL and SIL well we bask in the sun and watch out over the water from the cottage deck. I can’t wait to tell you all of my stories when I get back but for today I have one of my favourite girls Char on the blog.
For anyone who has seen my cupcakes and told me I should go into cake/cupcake decorating – you really need to pay a visit to Char’s blog @ My Life’s a Marathon. She is amazing at both baking and decorating cupcakes and is a runner just like me! We are both coming back after injuries and have a love for all things furry that bark. I hope you all enjoy reading this recipe! xo
Ali asked me to write a post for her while she takes a break. My name’s Char and I share Ali’s love of running and cooking. I’m a mother of three sons (all pretty much grown up but all still living at home), a wife of 26 years and own one of the cutest and most intelligent (genius wouldn’t be an exaggeration) puppy in the world.
You also need your favourite music – the stuff that always puts you in a great mood. And the last thing you need is a really cute puppy. Yes, I know that sounds silly but the puppy actually has an important role.
Chocolate Truffle Cupcakes
- 225g dark chocolate
- 175g double cream
- 125g crushed plain, sweet biscuits
Break up the chocolate into a microwave-safe bowl and microwave for 1:30 mins. Give it a stir and continue to microwave in 15sec increments until the chocolate is smooth. Warm the cream in a jug for about 30sec in the microwave and blend in with the melted chocolate. Finally mix in the biscuit crumbs and place the bowl in the fridge for the mix to set. (Please note that you can melt the chocolate and cream together the proper way in a double boiler but I’m a bit lazy and if there’s an easier way I’ll take it – especially if it involves less washing up)
- 125g butter
- 1 cup boiling water
- 1 1/2 cups white sugar
- 3 tbsp cocoa
- 1/2 tsp bicarb soda
- 1 1/2 cups self raising flour (or 1 1/2 cups plain flour and 3 tsp baking powder sifted together)
- 2 eggs
Put the butter (chopped), boiling water, sugar, cocoa and bicarb soda in a saucepan. Place them over a moderate heat and gradually bring them to a boil, stirring regularly. When they’ve reached the boil, take off the hotplate and allow to stand for five mins. Measure the flour into a large bowl and gradually mix the chocolate mixture into the flour – making sure there are no lumps. Finally beat in the two eggs. It should make quite a runny mixture. Pour the mixture into a jug for easy handling and then pour into the cupcake tray that you’ve lined with wrappers. It should make about 14. Bake at a moderate temp (160C fan-forced is what I use) for 25 mins.
Remove from the oven to cool. And this is where the cute puppy comes in – first it licks the bowl and then you both go for a walk while the truffle mix is setting and the cakes are cooling.
When you get home your cakes should look like this –
Get a melon baller (or a teaspoon) and gouge out a hole. Try not to eat too much of the cake that you’ve just gouged out – you WILL regret this later.
Then use the baller to make mounds of truffle to fill the hole you’ve just made.
Fill the hole!
The puppy should be good and tired from his walk so you won’t have pleading eyes distracting you – unless your husband/partner/children realise what you’re up to.
The cakes are now ready to ice. I used a coffee butter cream – (200g soft butter, 3 cups icing sugar, 1 tbsp of strong coffee and 4 tbsp milk) and a piping nozzle that looks like this one.
Pipe on swirls of icing.
Then make small truffles with the remaining mixture. Roll them in chocolate powder.
Then place on the top of the cupcakes.
Then photograph them and put the photos on Facebook so everyone can see what a great cook you are OR share with friends over a cup of tea or coffee and good conversation.
If you want to see more of my cupcakes OR my puppy you can find my blog here.
1. Have you ever thought about using a melon baller to dig holes in cupcakes?!?
I seriously thought this was a genius idea!!!! I’ve got a filling tip and it never puts enough in the cupcake and I’ve also tried cutting them out by hand – Char this was GREAT!
2. Do you own an apron?? if so what does it look like??