Easy Peasy Chocolate Cupcakes

I love recipes that involve only a couple of steps. Especially when it comes to baking! This recipe was passed on to me by my mother, who is a terrific baker and would whip up the most extraordinary desserts in minutes! Icing on the cake right!? 🙂

She never really had the patience to spend a lot of time measuring or whipping or sieving and yet anything she made would taste so incredible. The ingredients would just come together so well! (I still dream of her Orange soufflé with those lovely delicious bits of orange rind. – coming up soon).

I, on the other hand, have always focused on the recipe, getting the exact measurements and making sure it looked exactly like it did in the book or photo and still struggle to get the taste right. With this one, I didn’t have to try too hard to get it to taste good. It is definitely a winner! Made a batch on the husband’s birthday as we had just returned from a trip the previous night and being a weekday, I didn’t have the time to bake an elaborate cake…like this 30 layer cake on his 30th – 

30 layer cake

This year, he just had to make do with these mini cupcakes!

chocolate cup cakes

Doesn’t look terribly disappointed now, does he? 🙂

Here is what you need to make these beauties –

* 4 table spoons of good quality unsweetened cocoa powder
* 1  cup all-purpose flour
* 1  cup sugar
* 1  tsp baking soda
* 1 large free range egg
* ¾ cup oil
* ¾ cup yoghurt
* 1 tsp vanilla extract

Preheat the over to 180C or 350F. Line muffin tins with paper liners. The recipe makes about 24 mini cupcakes.

Mix all the ingredients in one large bowl and the batter is ready.

Divide the batter evenly among the muffin cups, filling each two thirds full. Bake for about 15-20 minutes or until the tops spring back with touched with a knife.

Transfer to a wire rack and cool completely before icing.

Simple icing –

* 1 can of condensed milk
* 4 table spoons of good quality unsweetened cocoa powder

Combine until smooth, decorate your cupcakes and watch them disappear! 🙂

Easy Two Ingredient Chocolate Mousse & Our Oscar Party

Chocolate-mousse-opener

It’s that time of the year again…when we settle down in front of the telly and watch the starlets of Hollywood walk down the red carpet. I personally love watching the red carpet pre-Oscar coverage so I have sort of started a custom of making a party out of it. Husband and I invited only! We make some yummy treats, sip cocktails and make a night of it. The main features tonight are a rich and creamy Chocolate Mousse and Tequila Sunrise that the husband concocted.  (Winner combo!)

So when I first read the recipe for this super easy Chocolate Mousse at Eat Live Run, I couldn’t believe that the ingredients consisted only of chocolate and water! Seriously, I was a little flabbergasted. Once my shock subsided, I decided to test the recipe. Now I am even more in shock because not only does it look perfect, it tastes JUST like Chocolate Mousse made the traditional way. I used 72% dark chocolate and you can add some sugar if you like your mousse sweeter. I didn’t add any and love the way it tastes.

DSC01162 DSC01168

This fabulous recipe, Jennifer Lawrence in her gorgeous red Dior and Lupita Nyong’o in the powder blue Prada sure look like winners tonight!

Recipe by Herve This & Heston Blumenthal

Adapted from Eat Live Run

chocolate-mousse

Ingredients
4 servings
265g bittersweet (%70 cocoa solids) chocolate, chopped
240 ml water
4 tbsp sugar, optional

Method

  • Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
  • Put chocolate and water (also sugar if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally. I added a tablespoon of dark rum to this mix for a nice bold flavor. 
  • Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly. I got it right the second time around.
  • Garnish with orange rind (optional but it tastes so good!)
  • Divide into serving cups, chill for about an hour and serve.

DSC01170