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Death By Chocolate

If you are in search of the perfect Chocolate Mud Cupcake then your quest ends here!

This is without a doubt my favorite chocolate cake recipe. I am not a light and fluffy chocolate cupcake kind of girl, I want my chocolate cake to be lush, full of flavor, totally satisfying and worth every single calorie!!

Whether I am making chocolate cupcakes or cakes, this is my absolute go to! The recipe itself has quite a few ingredients, but nothing crazy, so don’t be discouraged by that, and the first time you make it, like most recipes, it might take you a little longer. However, it is technically very simple to make, so once you get the hang of this one, you will never need another!! It is absolutely worth that initial effort, as this cake lasts longer, freezes well (which I would never normally encourage, but true in this case) and really hard to get wrong!!

The beauty of this recipe is that it is also super versatile! It makes for sensational cupcakes, gorgeous cakes and perfect desserts, it is rich, decadent and makes an impression wherever it goes. The Kwirky Husband’s favorite version of this is served hot with whipped cream and chocolate ganache sauce. Admittedly, this is hard to beat and a show stopping dessert option for any dinner party.

So for those of you who share the love of delectable chocolate cake, you are welcome and enjoy!

Death By Chocolate

Chocolate Mud Cupcakes

650g unsalted butter

650g plain chocolate (semi dark)

100mls espresso coffee

3 tsp vanilla extract

10 eggs (medium to large)

580g sour cream

600g plain flour

50g Cocoa powder

2 tsp bicarbonate soda

2 tsp baking powder

950 soft brown sugar (light or dark, either is fine, dark will create a slightly richer flavor).

Set oven temp to 140 c🇦🇺(284 f 🇺🇸)

In an extra large bowl, mix all dry ingredients together, flour, cocoa powder, bicarbonate soda, baking powder and soft brown sugar. Mix together using your hands and making sure that there is no hard lumps of sugar in the mix, then set aside.

In a mixing bowl, add the eggs and sour cream and whisk until well combined.

On the stove, melt butter and chocolate together carefully in a pot on medium heat, taking care to constantly monitor and stir so it doesn’t burn, once both ingredients have completed melted remove from the stove then add coffee and vanilla extract and stir in .

Pour the beaten eggs and sour cream mixture into the large bowl with dry ingredients and mix well by hand with mixing utensil, once all combined, then add the chocolate and butter mixture and continue to stir by hand until all mixtures are well combined.

Spoon into cupcake papers and bake for 18-20 minutes, poke with a metal skewer to test if cakes are ready, the skewer will come out clean when they are done. Do not open the oven when baking the cakes before the 18 minutes.

Remove cupcakes from the cupcake tray and let cool before icing with your favorite topping or, because they are sooooo good, just eat plain!

For the true hardcore chocoholics, finish with Chocolate Buttercream!

Chocolate Buttercream

200g softened unsalted butter

3/4 cup thickened cream (can be substituted with full cream milk)

1 tablespoon vanilla extract

1 cup of cocoa powder

8 cups of icing sugar🇦🇺(confectioner’s powder🇺🇸)

Cream butter until pale shade of yellow, add cream, vanilla extract and cocoa powder. Mix for approx. 2 minutes, then add half of the icing sugar, mix until combined then add the rest of the icing sugar, beat until silky in texture.

My Hot Tip: Once all the ingredients are combined, turn the speed up a couple of notches and whip it good! This is the time to taste test and add extra cream or icing sugar if needed, but just a little at a time until you get it just right. To test if you have the right consistency, taste the mixture and once you can bite down on it without any grittiness from the icing sugar…it is perfect!!

Happy Baking!

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Banana Bread

Banana Bread

I think like most parents at the moment, I am trying to come up with some new ideas for meals, to be perfectly honestly, particularly ones that don’t include me getting up and making breakfast every morning! Banana Bread is my saving grace recently and one of those perfect versatile foods that can be a quick and easy breakfast or yummy afternoon snack.

Now in the Kwirky Kitchen Banana Bread is not always an option, because in order to make it, you need extra ripe bananas and with my three banana eating monkeys, it is a rare day indeed that this happens! I have learnt that if I want to make sure I have at least a loaf a week for the family, I have to put some bananas aside in a safe place where my family can’t find them!

The great thing about this particular Banana Bread is that it keeps beautifully for longer than most baked goods, as long as it is kept in a ziplock bag or airtight container. I couldn’t tell you exactly how long it lasts before going dry, because it never last terribly long in our house. I am not even a great fan of bananas, the taste, the texture makes my whole body go “Ewwww!”, however put them in Banana Bread (that isn’t dry and requires a cup of coffee to get it down) and I am all over it! This particular recipe is so full flavor and such a lovely texture, there is nothing not to love about it, and if you want to get real crazy, warm it up, pop some real butter on that baby …. Happy Days!

I love a crumble topping, so when I have a little extra time I add the topping, it isn’t necessary, but does take it to the next level of deliciousness!!

I hope this is helpful next time you are at a loss as to what to feed your zoo of hungry monkeys and you just happen to have a few spare ripened bananas around.

 

Banana Bread

1 medium to large egg

1 1/8 cup bakers (fine) sugar

1/2 cup vegetable oil

3 tbsp of sour cream

1 tsp vanilla

2 cups plain flour

1 tsp baking soda

1/4 tsp fine salt

1/2 tsp cinnamon

4 extra ripe bananas

3/4 cup of chopped walnuts

Optional Scrumptious Topping

2 tbs soft brown sugar

2 tbs white sugar

3 tbs plain flour

3 tbs butter, cubed

1 tsp cinnamon

Place all ingredients into a mixing bowl and mix until just combined well but not creamed! Set aside.

Banana Bread

Pre-heat oven to 325 degrees.

Line 8 x 5 loaf pan (or 2 smaller 6 x 3.5 pans) with parchment paper. You can use any tin you have handy, just keep an eye on it and adjust it’s cooking speed.

Mix egg, sugar, vegetable oil, sour cream and vanilla together on a medium speed until combined.

In a separate bowl, add plain flour, baking soda, fine salt and cinnamon together, mix with hands or utensil until combined. Then add this bowl of dry ingredients to the mixing bowl and combine on a medium speed till well combined, make sure you do not over mix the batter.

Add bananas to the mix, and mix on a slow speed until they are all mushed in. Then finally, add the walnuts and mix on a slow speed until they are combined into the batter.

Pour mixture into prepared tins. At this point you may add the optional topping.

Place in over and bake for 60 mins, check mixture with a metal skewer, if it comes out clean, it is ready, if not continue to cook at 10 minute intervals until ready. If you add the “Topping”, it may take a little.

Also, adjust cooking time to 40 mins for small pans and repeat the same process.

This also make for FANTASTIC muffins, which take approximately 25-30 mins.

HAPPY BAKING!

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Heart Melting Moments

Heart Melting Moments

So firstly I would like to say, sorry it has been a while since my last post, you would think that being in insolation it would give me more time to write, but the reality is between baking for the #100happybakingdays and keeping the three Kwirky Kids occupied….I feel like I am busier than ever!!! Crazy times my friends! However, recently I have had a few requests for recipes so I have made it my mission to make sure I get these posted. So tonight, I made a coffee (a very strong one!) and sat down to make sure I got these done before Netflix started calling to me!

Now, onto the reason why you are here…Melting Moments!! If you grew up in Australia there is every chance that you have experienced the deliciousness of these melt in your mouth biscuits (cookies, if you are in America). These much loved Aussie classics literally melt in your mouth and it was alway a happy day in our home when these were being baked! In our house they were traditionally lemon flavored, but the beauty of these little darlings is that they are so versatile, that you really can add any desired flavor and they are still going to taste AMAZING!

They are quick, easy and definitely do not require any great baking knowledge or skills. Truth be told, I haven’t actually baked Melting Moments in years, in fact, I can’t actually remember the last time I did before I started my #100happybakingdays challenge. So I am thrilled that this journey that I started has reminded me to go back to my roots on quite a few recipes. It really does bring so much joy being able to share these childhood favorites with my family.

If you have been following my #100happybakingdays, you may have seen that on Day 37 I did the first batch with Lemon Biscuit and a Raspberry Buttercream….which was truly decadent. However, more recently on Day 93, I made Vanilla Biscuit with Lemon and Passionfruit Buttercream and these seem to be a big hit amongst my friends. It is only now that I have learnt that these are very much an Australian bake and my American friends had not experienced these before. It also prompted quite a few requests for the recipe from some of my fellow bakers. So it is with great pleasure that I share the love and the recipe for Melting Moments, go forth, bake and enjoy! You will not be disappointed!

MELTING MOMENTS

227g (1 cup) Unsalted Softened Butter

1/2 cup Icing Sugar (confectioner’s sugar)

1 1/2 tsp Vanilla Extract

1/2 cup of Cornstarch

1 1/2 cup Plain Flour

Cream the butter and sugar together until they are well combined, turn a lighter shade of yellow and has a fluffy consistency.

Add the Vanilla Extract and mix until combined.

Add the cornstarch and flour half a cup at a time and mix on a slow speed, until well combined.

I then use a small ice-cream scoop to ensure that all the biscuits are the same size, then roll them into balls and place on a baking paper lined cookie tray. Use a fork to flatten the balls and place in the fridge for approximately 30 mins.