Brownie Cupcakes with a Raspberry Frosting

Love me!

That’s what this cupcake would probably say if it could speak. And let’s be honest, how could you possibly not love a thing filled with chocolate goodness and topped with creamy raspberry frosting? Plus,¬†they’re Valentine’s day proof!20160124_0010-1

Normally, I’m not really the person to celebrate Valentine’s day – because I’m pretty much the anti-Christ of romance, unintentionally of course -, but I think every excuse is a good one to bake something special ūüėČ . And chocolate’s the best excuse of them all!¬†20160124_0007-1

So let me be your savior for today.
If you still haven’t got a clue how to make the heart of your¬†(potential) beloved one beat faster -whether or not due to the high amount of incorporated sugar- on the 14th of February, then just go with these delicious and easy to make brownie cupcakes. You only need 1 bowl to make them, 30 minutes to bake them, and an awful lot of love to infuse them with.¬†20160124_0060-1

And the very best thing about these cupcakes is that I pimped them to match the Valentine’s day theme, but that they’re equally good without the raspberry frosting! Any frosting -or none at all- would suit these little chocolate bombs, so knock yourself out by trying other types of frosting like a peanut butter one or salted caramel!

Bonus: if you change the topping of the cupcakes, you’ve pretty much got yourself an excuse to ignore all social activity on Valentine’s day and enjoy yourself with your new brownie friends in front of the TV all¬†day.

So no more excuses. Get up, stand up, and bake for the love of chocolate! ‚̧

Brownie Cupcakes with a Raspberry Frosting


Brownie Cupcakes (12)

  • 150 g (5 ounces) dark chocolate
  • 115 g (1/2 cup) unsalted butter
  • 200 g (1 cup) granulated sugar
  • 1 tbsp vanilla extract
  • 3 large eggs
  • 105 g (3/4 cup) all purpose flour
  • 1 pinch of salt

Raspberry Frosting

  • 170 g (1/2 cup) unsalted butter, softened to room temperature
  • 375 g ¬†(3 cups) powdered sugar
  • 3 tbsp heavy cream
  • 2 tsp vanilla extract
  • 1 pinch of salt
  • 165 g (1/2 cup) raspberry jam


Brownie Cupcakes

  1. Preheat the oven at 170¬įC/340¬įF.
  2. Melt the chocolate together with the butter until just melted and take off the heat. Add the sugar and vanilla extract, and stir until well incorporated.
  3. Beat the eggs into the mixture one by one and after you’ve mixed the batter well, incorporate the flour and salt. Whisk until the mixture is smooth.
  4. Pour the batter into 12 cupcake liners that are placed in a ramequin and bake them for about 25 minutes, or until a toothpick comes out clean.

Raspberry frosting

  1. Beat the softened butter for about 3 – 4 minutes until creamy (preferably in a cool environment) and add the sugar, cream, vanilla, and salt while the mixer is still running. Beat until this mixture is quite fluffy, and add the raspberry jam. Beat for another 2 minutes until the jam is incorporated, and put your frosting into a piping bag.
  2. Pipe your frosting onto the cool cupcakes and top them off with a pinch of love. Enjoy!


Browniecupcakes met Frambozen Frosting


Browniecupcakes (12)

  • 150 g pure chocolade
  • 115 g boter
  • 200 g kristalsuiker
  • 1 tl vanille-extract
  • 3 eieren
  • 105 g bloem
  • snuifje zout

Frambozen frosting

  • 170 g ongezouten boter, op kamertemperatuur
  • 375 g ¬†bloemsuiker
  • 3¬†el room
  • 2 tl vanille extract
  • 1¬†snuifje zout
  • 165 g¬†frambozenconfituur



  1. Verwarm de oven voor op 175¬įC.
  2. Doe de chocolade en boter in een kom en smelt ze (ofwel au bain-marie, of in de microgolfoven) tot ze glad is.
  3. Voeg de suiker en het vanille extract toe aan het chocolademengesel en roer tot alles ge√Įncorporeerd is.¬†Voeg daarna de eieren 1 voor 1 toe en mix elke keer goed, alvorens de bloem en het zout toe te voegen.
  4. Zorg dat het beslag een gladde consistentie heeft, en giet ze daarna in 12 papieren cupcakevormpjes die in een bakvorm/ramequinvorm geplaatst zijn.
  5. Bak de cupcakes ongeveer 25 minuten, of tot een tandenstoker er schoon uitkomt. Laat ze daarna afkoelen alvorens de frosting aan te brengen.

Frambozen frosting

  1. Klop de boter op tot ze romig is in ongeveer 3 – 4 minuten, and voeg er daarna de suiker, room, vanille, en zout aan toe. Klop tot het mengsel fluffy is and voeg de confituur toe aan het mengsel. Klop nog eens 2 minuten tot een mooi geheel en doe de frosting in een spuitzak.
  2. Spuit de frosting op de afgekoelde cupcakes en besprenkel met een snuifje liefde. Smakelijk!


This recipe makes 12 cupcakes, and a ton of frosting that you can eat straight out of the piping bag.

The brownie cupcake recipe was given to me by the niece of my boyfriend and I’m not sure where she got it from, so thanks niece! The frosting I got from a blog that I can always relate on for good baking recipes, Sally’s Baking Addiction (

Pictures where taken by me, and I have to give a special thanks to my little sister for helping me throw ingredients on a plate and placing a cupcake in the middle of the mess.

Hopefully we can all spend our Valentine’s day with our only true love… Food.



Pumpkin Cake

I now declare pumpkin season officially open!

Let’s pumpkin everything! Pumpkin bread, Pumpkin Spice Latte, Pumpkin cookies, Pumpkin pie; bring it on! Because pumpkin spice and everything nice, that’s what fall is made of.
Or not. Because I live in Belgium.
We ain’t got pumpkin spice mixes or canned pumpkin over here, and that’s why I spent my weekends peeling and cutting up pumpkins the entire fall. Not that I don’t like it, because there are worse veggies to be cutting, such as onions. And I even dare say there’s a certain art to cutting up these orange spheres of loveliness, but nothing beats creating a good ol’ pumpkin shaped pumpkin cake with pumpkin frosting. I just love making things that are made out of things and filled with things. There’s no holding back in pumpkin season!

Oh I’m definitely not holding back, and neither should you. So start baking already!


This cake may seem like a lot of work but it’s actually a piece of cake (<- see what I did there?).
The only things you’ll need are the right baking tins, the ingredients, and a pack of orange fondant.¬†I bought my baking tins of 10cm/4 inch diameter at Dille & Kamille ( and when you put them on top of each other, they form a perfect sphere, doing a pumpkin right.


The batter is just a regular spiced batter that doesn’t need a lot of time to bake, and the frosting is also just a regular frosting, mainly to keep the fondant in place. Beware of the frosting though. The ingredients really need to be at the same (room)temperature for it curdles quite quickly. And trust me when I tell you this. I’ve already made about a million batches of buttercream, and half of those curdled because of my inability to wait.


Another potential tricky part of assembling the cake might be¬†putting on the fondant and making sure it doesn’t get damaged during the process.
I rolled out mine pretty thin, so I had to put it over the sphere in one time because once the frosting sticks to the fondant, it kind of melts into it, and when it does and you’re not prepared, you’re doomed. But don’t worry! If you just follow the instructions, you’ll have a lovely little cake to present at your Halloween party. It’ll be yummy and totally fit the theme at the same time.


Pumpkin Cake



  • 113 g (1/2 cup) unsalted butter, at room temperature
  • 200 g (3/4 cup) granulated sugar
  • 1/2 tsp salt
  • 2 large eggs
  • 150 g (1 & 1/2 cup) all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 tsp baking powder
  • 90 g (1/4 cup) sour cream, at room temperature
  • 125 g (3/4 cup) pumpkin puree
  • 1 tsp vanilla extract

Buttercream frosting

  • 110 g (4 oz) cream cheese, at room temperature
  • 30 g (1/8 cup) unsalted butter, at room temperature
  • 100 g (1 cup) powdered sugar
  • 1/2 tsp vanilla extract

Orange and black fondant


  1. Preheat the oven to 175¬įC/350¬įF and butter¬†4 mini bundt cake tins.
  2. Cake: Mix together butter, sugar, and salt until creamy. Add the eggs one by one, and mix until well incorporated. Add the flour, cinnamon, and baking powder, and then the sour cream and pumpkin puree. Pour the cake batter into the cake tins and bake them for about 25 Р30 minutes. Let the cake cool on a wire rack for 10 minutes before taking it out of the tin.
  3. Frosting: Make sure that all ingredients are on room temperature and the room you’re in isn’t too hot. Then just mix¬†the cream cheese and butter together until fluffy, and add the powdered sugar. Again, mix well until creamy.
  4. Construction: Take 2 bundt cakes and smear them all round with buttercream. Place them on top of each other¬†(as shown on the picture), and then place the sphere on a platform that would make it easy for you to top the cake with fondant. For example, I’ve put it on the bottom of a wine glass.
  5. Roll out the fondant and drape it over the cake sphere. Gently streak out any bumps and make sure the fondant is evenly distributed. With the back of a knife, gently carve in the ribs of the pumpkin. Create a stem with the black fondant and put it on top of your bake.
  6. Et voila! You can cut into your very own sweet mini pumpkin.


Pompoen Cake



  • 113 g ongezouten boter, op kamertemperatuur
  • 200 g¬†kristalsuiker
  • 1/2 tl zout
  • 2¬†grote eieren
  • 150 g bloem
  • 1 tl kaneel
  • 1/2 tl muskaatnoot
  • 1/2 tl kruidnagel
  • 1 tl bakpoeder
  • 90 g¬†zure room, op kamertemperatuur
  • 125 g¬†pompoenpuree (1 kleine pompen volstaat)
  • 1 tl vanille aroma


  • 110 g¬†roomkaas, op kamertemperatuur
  • 30 g ongezouten boter,¬†op kamertemperatuur
  • 100 g bloemsuiker
  • 1/2 tl vanille aroma

Oranje en zwarte rolfondant


  1. Verwarm de oven voor op 175¬įC and vet 4 tulbandvormige kleine cakevormpjes in.
  2. Cake: Mix de boter, suiker, en zout tot een glad geheel. Voeg de eieren 1 voor 1 toe en mix tot een glad geheel. Doe de bloem, kruiden, en bakpoeder bij het beslag, en voeg vervolgens de zure room en pompoenpuree toe. Meng tot alles ge√Įncorporeerd is, en verdeel het beslag in de verschillende cakevormpjes. Bak ze ongeveer 25 – 30 minuten en laat ze 10 minuten afkoelen alvorens de cakejes uit de vormen te halen. Laat ze daarna volledig afkoelen.
  3. Frosting: Zorg ervoor dat alle ingredi√ęnten op dezelfde (kamer)temperatuur zijn, en dat de kamer waarin je de frosting maakt niet te warm is. Mix de roomkaas en boter tot een glad geheel, en voeg er daarna de suiker geleidelijk aan aan toe.
  4. Construction: Neem 2 cakejes en smeer ze volledig in met een (dunne) laag frosting. Zet ze op elkaar, als getoond op de foto’s, and zet de cakebol vervolgens op een verhoogje om de fondant aan te brengen. Ik heb mijn cake bijvoorbeeld op de onderkant van een wijnglas gezet.
  5. Rol de fondant plat en drapeer ze over de cakebol. Strijk eventuele oneffenheden voorzichtig weg en zorg ervoor dat de fondant over heel de bol verdeeld is. Je kan een teveel aan fondant wegsnijden, maar wees voorzichtig dat je ze daardoor niet scheurt. Maak daarna met de achterkant van een mes de inkepingen van de pompoen na en vorm een steeltje met de zwarte rolfondant.
  6. Voila! Klaar om je zoete mini pompoen te presenteren.


PUMPKIN! Okay that was the very last time I said it. From now on I’ll just start calling it the P-word. Not to be confused with another P-word ofcourse. Oh lord, stop taking over dirty mind!

Sorry not sorry¬†that this cake turned out quite bumpy and the pictures aren’t that nice, but at least I’ve got something to present at Halloween ūüėČ .

I adapted the original recipe from¬†¬†and I’m quite certain that this cake is at least as good with the brown butter glaze. So do not hesitate to try this, and let me know ofcourse.
The frosting is from and I even added some more pumpkin puree, a tbsp of flour, and spices to the frosting, just to give it that little extra P.

Happy Halloween y’all!

‘Red Velvet’ Cake

Roses are red
Violets are blue
Oh dear cake, 
you don’t know how much I love you

So far for my attempt to writing¬†poetry. And by the look of it, it might be better if I just stick to baking…


And I don’t even know if I should stick to baking anymore, since my ‘red velvet’ cake (that’s supposed to look pretty red) turned out more brown than expected¬†when it came out of the oven. But since I made this cake for Valentine’s day, and Valentine’s day is all about love and things like that, I’m gonna love my baked creation and take it as it is. Also because it still tastes damn good, and everybody knows that love’s about what’s inside, and not all about appearances ūüôā .


Normally I don’t celebrate Valentine’s day and refuse to participate in making boyfriend- or girlfriendless people miserable, but I’m making an exception when there’s cake involved. And since I’m a marketeer-to-be, it’s kind of my duty to stimulate these great opportunities to create needs with customers who don’t actually need material things to show each other how much they care, but they do need them, since us marketeers tell them so. But it’s still kinda romantic, though ūüėÄ .


This red velvet cake is a hated classic for many¬†food critic (such as the tv-ones on ‘The Great British Bake-Off’, ‘Cupcake Wars’, ‘Masterchef’, etc.), despite the funny fact that these same food critics always love the flavor of the cake when it’s presented to them, but it is a perfect dessert for occasions like¬†Valentine’s day. Like when you don’t have money to buy an expensive cake, or if you just want to present¬†something that you yourself created for your loved one.
And, eating this cake, while¬†watching the 5th romantic comedy on tv and forgetting all of your non-existing relationship problems by binge-eating, is also a great alternative for sitting in a restaurant on a ‘double date’ with your best friend and her/his boy- or girlfriend and feeling like the third wheel.

I wrote too many long sentences in this post already, so on your marks. Get set. Bake!


Red Velvet Cake



  • 250 g (2 & 1/2 cups) cake flour
  • 1/4 tsp salt
  • 15 g (2 tbsp) cocoa powder (non sweetened)
  • 113 g (1/2 cup) unsalted butter, room temperature
  • 250¬†g (1 & 1/3 cups) granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 240 ml (1 cup) buttermilk
  • 4 tbsp liquid red food coloring
  • 1 tsp white distilled vinegar
  • 1 tsp baking soda

Cream Cheese Frosting:

  • 230 g (1-8 ounce) cream cheese, room temperature (I use Philadelphia)
  • 230 g (1-8 ounce) mascarpone, room temperature
  • 1 tsp vanilla extract
  • 115 g (1 cup) powdered sugar
  • 360 ml (1 & 1/2 cups) heavy whipping cream, cold (min. 30% fat)


  1. Preheat oven to 175¬įC (350 F) and butter two 23 cm (9 inch) round cake pans (or maybe heart-shaped ones). Line the bottoms of the pans with parchment paper¬†and set aside.
  2. For the Cake: Sift the flour, cocoa powder and salt in a bowl. Place the butter in a different mixing bowl and beat the butter until soft. Add the sugar and beat for about 2 Р3 minutes, until light and fluffy. Add the eggs, one at a time, beating well after each addition and add the vanilla extract. In a separate bowl, whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, starting and ending with the flour mixture. In a small cup, combine the vinegar and baking soda. Pour this mixture quickly into the cake batter and divide the batter evenly between the 2 prepared cake pans. Bake them for about 20 Р25 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean.
  3. Take the cakes out of the oven and let them cool for about 10 minutes in their cake pan, before placing them on a wire rack. Let the cakes cool completely.
  4. For the Cream Cheese Frosting: Beat the cream cheese and mascarpone until smooth, and make sure that they’re both on room temperature. Add the vanilla extract and sugar and beat again, until smooth. In a different bowl, Whisk the cream until stiff peaks start to form. Gently fold the cream into the cream cheese mixture and put in in the fridge when you’re done.
  5. To assemble the cake: If you want a 4 tier cake, you can cut the 2 cakes (horizontally) in half, but I thought they were thin enough as they were, so I just stacked to 2 cakes without cutting them. So, place a cake on your serving platter and spread the cake with a thick layer of frosting. Place the other cake on top and decorate the top by piping the frosting, or just spreading it out over the top and sides.

This recipe serves 8 – 10 people. Really. I ate 1/4 of the cake on my own in one evening, and I felt quite sick (but oh so satisfied!).


Red Velvet Cake



  • 250 g bloem
  • 1/4 tl zout
  • 15 g (2 el) cacao poeder (ongezoet)
  • 113 g ongezouten boter, op kamertemperatuur
  • 250 g kristalsuiker
  • 2 eieren
  • 1 tl vanille extract
  • 240 ml karnemelk
  • 4 el vloeibare rode voedselkeurstof
  • 1 tl azijn
  • 1 tl baking soda/zuiveringszout


  • 230 g roomkaas, op kamertemperatuur¬†(ik gebruik Philadelphia)
  • 230 g mascarpone,¬†op kamertemperatuur
  • 1 tl vanille extract
  • 115 g poedersuiker
  • 360 ml zware room, koud (min. 30% vetgehalte)


  1. Verwarm de oven voor op 175¬įC en vet 2 ronde (eventueel hartvormige) bakvormen van 23 cm in met bakboter. Bedek¬†de bodem van de bakvormen met bakpapier en zet deze opzij.
  2. Voor de cake: zeef de bloem, cacao poeder en het¬†zout¬†over een kom en zet deze even opzij. Klop, in een aparte kom, de boter zacht en voeg daar de suiker aan toe. Klop deze tot ze cr√®me-achtig¬†in ongeveer 1 – 2 minuten. Voeg de eieren 1 voor 1 toe aan het mengsel tot ze helemaal ge√Įncorporeerd zijn, en voeg daarna het vanille-extract toe. Doe de karnemelk en rode kleurstof in een apart kommetje en meng ze goed. Zet de mixer op een lage stand en voeg langzaam en in 3 porties, beginnend en eindigend met de bloem, de bloem en de karnemelk toe. Doe de azijn en baking soda in een klein kommetje en laat heel eventjes sidderen. Voeg het daarna onmiddelijk toe aan het beslag. Verdeel het beslag over de 2 bakvormen en steek ze in de oven voor 20 – 25 minuten, of tot een propere tandenstoker die je in het midden van de cake steekt, er droog terug uit komt.
  3. Laat de 2 cakes 10 minuten in hun vorm koelen alvorens ze om te draaien op een bakplaat of iets dergelijks, en het bakpapier er van te halen. Laat de cakes helemaal koelen alvorens ze met de frosting te bestrijken.
  4. Voor de frosting: Klop de roomkaas en mascarpone samen tot ze een glad geheel vormen en voeg er daarna de suiker en het vanille-extract aan toe. Klop goed tot het een homogeen mengsel vormt. Klop in een aparte kom de room op tot ze stijve pieken vomt en meng ze daarna voorzichtig onder het roomkaasmengsel.
  5. Om de cake samen te stellen: Wanneer je een cake van 4 lagen wil is het mogelijk om de 2 cakes horizontaal door te snijden, wat ik echter niet gedaan heb aangezien mijn cakes dun genoeg waren. Plaats 1 cake op je serveerschaal/bord en smeer er een rijkelijke laag frosting over. Plaats er daarna de 2de cake op en werk deze af met de overige frosting, hetzij in toefjes gespoten, hetzij over de top en randen gesmeerd.

Dit recept is geschikt voor 8 – 10 porties, of voor 4 heel grote eters, die je wel moet waarschuwen voor het effect op hun maag, alvorens ze een 4de van de cake te serveren.

Recipe adapted from:

Pictures taken by me, and a big thanks to my awesome brother for his help with the light and stuff!

Happy Valentine’s day cake lovers!