After a bit of time off work over the Easter break (largely spent without my computer!) I’m now tidying up some blogging ideas that didn’t quite get polished off before the holiday.
At one point recently I made around 200 cupcakes within one week – in fact, it felt like I did little else in that week… So here are some of the recipe ideas that inspired me for these tasty treats!
Two types of chocolate plus two types of berries equal two delicious varieties of cupcake: (Dark) Chocolate Mixed Berry Cupcakesand (White) Chocolate Raspberry Cupcakes.
The dark choc/mixed berrytype were the basis for the Easter cupcakes below that I made for an after-church morning tea.
|Jacquot jelly eggs and some pastel-coloured hundreds and thousands make the perfect Easter decorations|
This is Annabel Langbein’s recipe for One Pot Chocolate and Raspberry Cupcakes which is both delicious and easy, and has a decent cupcakes-per-egg ratio (my personal test for money’s-worth-iness!). For variations in the past, I’ve added half a cup of jam to the batter, used mixed berries instead of only raspberries, and used coconut milk to make up some of the yoghurt/buttermilk. It’s quite important to let the mixture stand for a few minutes before filling the paper cases if it’s runny, as this helps it to thicken. The cream cheese in the icing MUST be full-fat (see Baking flail post to demonstrate why…) and doesn’t set particularly well so make sure you can keep them refrigerated and transport them in trays without stacking.
The white choc/raspberry cupcakes were the personal favourite of a bride-to-be friend, and served as birthday cake at her combined hen’s do and birthday party. White choc ganache swirls on top look and taste great!
The recipe for the white choc/raspberry cupcakes was Cravin Cake’s recipe for White Chocolate Raspberry Cupcakes with White Chocolate Ganache. It’s actually a white choc mud cake recipe – soooooo decadent but sooooo good!!! You have to fill the paper cases quite full because the cupcakes don’t rise very much while cooking. You might see that I mixed the berries into the batter so that they were berry nice… 😉
Two types of choc, two types of berry, two delicious cupcakes – tried and tested by yours truly!
And that’s your inspiration-station for a cupcake nation 😉
(don’t worry, I’ll stick to my day job and NOT become a poet!)
|Delicious girly brunching fun!|
4 thoughts on “Two Cupcakes For The Price of One: Chocolate Berry Cupcakes x 2”
Om! Oh and your blog does inspire. I ended up making an ombre buttercream cake for W because of your post about yours. (No surprise that i made mine shades of green, though.) I've not made a white chocolate mud cake before…but wow, that particular recipe looks like chocolate thinly disguised as cake! Twice as much chocolate as flour!! Sounds delicious and i bet they were!
love the idea of adding jam to cake batter, defs worth a try!
Hey Cheryl, ooh I'd love to see pictures of the pastel cake you made! Green shades sound beautiful 🙂
Hehe yes lots of chocolate, but white choc doesn't have a strong flavour so often 'more is more'! I didn't find it too dense, either, with the berries mixed in 🙂 Hope that you have a go at them sometime!
Hey Jayana, adding the jam to the dark choc/mixed berry cupcakes was a new idea for me, and I think I could taste the sweetness and texture of it in the finished product. It did make the batter a lot thicker, and made only 21, rather than 24, cupcakes. Though I use large/muffin-sized patty pans so if you're using smaller ones you'd probably easily get 24 out of it. In the past I've tried putting a teaspoonful of jam into the centre of each cupcake, but it's not nearly as noticable as a delicious berry! Happy baking 🙂