Sunday, 27 September 2015

Sunday Baking

Cadbury's Brownie Cupcakes

Sundays are meant for jogger bottoms, baggy tops/hoodies, messy hair and no make up! but for me, as well as all of those, it's my usual baking day. From brownies, to pizza dough balls, to cheese and bacon turn overs. But for these past two Sunday's I've done a bit of a mash up of brownie cupcakes.

Last Sunday(20/09/15) I really fancied a really cute chocolaty cupcake like the ones they sell in a tea room near me, but everywhere I went they had sold out of the ones I wanted - so instead I decided to make my own.  The recipe I used is from the Cadbury's website. This is my go to website for anything I want involving chocolate! Even though it was a recipe meant for just a plain brownie, I used it to make cupcakes. And I loved them that much that I decided to make them again this weekend as I had ingredients left over. When I first made them and used the same measurements of ingredients I managed to get 18 cupcakes all together.

For the brownie itself you need:
175g of butter
3 medium eggs
250g caster suger
 75g plain flour
50g of coco power
175g of chocolate(of your choice)
1tsp of baking power(i only used this as I made them into cakes and wanted them to rise a little)
Cupcake cases

For the topping you need:
125g of butter
125g of icing sugar
50g of chocolate(of your choice)
A piping bag and nozzle
Cadbury's bar chunks(optional or anything of your choice)
Reeces Pieces bits(optional or anything of your choice)
- the first time I made them I used chunks of a Hershey's Cookies and Cream bar


  1. Preheat oven to 180 ⁰C, gas mark 4. Grease and line the base and sides of a 20 cm square cake tin with baking parchment.
  2. Melt the chocolate and butter in a bowl over a pan of simmering water. Cool slightly.
  3. Whisk the eggs and sugar until thick and creamy, pour over the chocolate mixture and fold in.
  4. Sift in the flour and cocoa and fold in the nuts. Pour into the prepared tin, making sure it goes right into the corners and bake for 25-30 minutes. The top should be crusty with a slight wobble underneath.

    Then prepare the buttercream by beating together the butter and icing sugar until light and fluffy, then beat in the melted chocolate. Place into a piping bag with nozzle and pipe onto the top of the cakes. - brownie details - icing details

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