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

Ingredients

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

Instructions

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!

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Browniecupcakes met Frambozen Frosting

Ingredi√ęnten

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

Instructies

Browniecupcakes

  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!

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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 (http://sallysbakingaddiction.com/2014/07/17/raspberry-lemon-cupcakes).

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.

 

Cherry Clafoutis

Omelette du fromage!

These were my very first French words. And even though I like cheesy omelettes, it’s the clafoutis aux cerises I prefer. Doesn’t matter if it’s one with sweet cherries, sour cherries, or just whatever the season has to offer, because the taste of this dessert is always right.
I actually like¬†somewhat of a sour hint in all types of pastry, to contrast with the sweetness and the usual sugar overkill. But I prefer using seasonal fruits to support local farmers, and produce ecologically friendly patisserie, so I just used the plain black Belgian cherry in this clafoutis. Which is one of our¬†seasonal summer fruits. Because I’m a hippie. Not really, but still. Using ingredients that are available anyway, is often the simplest and cheapest choice -for my fellow students- too. So, you know what to do with those big, fat cherries. Eat them, eat them, eat them. Tudududuuduuuduuu.

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Other than a fairly cheap and easy dessert to make – because it makes use of basic ingredients – it’s also one of the only desserts I know that’s supertasty straight out of the oven even if the outside temperature is above 25¬įC. So this could be a welcome variation in your ice cream-diet during summer months ūüėČ . I do have to warn you though, for this dessert loses its taste a bit when served cold. But I swear that the suffering in front of your oven in this hot summer weather¬†will be¬†of short notice, and’ll be definitely worth it! Plus, it’s a nice and easy way to show off your baking skills at the many barbecues you’ll be obliged to organize.

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Cherry Clafoutis

Ingredients

  • 500 g (3 & 3/4 cups) fresh cherries
  • 90 g (3/4 cup)¬†all-purpose flour
  • 2 eggs, whisked
  • 100 g (1/2 cup) granulated sugar
  • 2.5 dl (1 cup) milk
  • 60 ml (1/4 cup) heavy whipping cream
  • 50 g (1/2 stick)¬†unsalted butter, melted

Instructions

  1. Preheat the oven at 180¬įC/356¬įF and grease a 25 x 15 cm/11 x 6 inches rectangular baking pan with melted butter. Than remove the stones from the cherries and put them in the baking pan.
  2. Put the flour in a whisking bowl and add the eggs. Beat until it becomes a smooth mixture. Add the sugar, milk, cream and (slightly cooled) butter, and whisk until only just combined.
  3. Pour the batter over the cherries and bake for about 30 – 40 minutes. Remove the clafoutis from the oven, and serve while still hot. And if you’ve got a¬†sweet tooth, you can sprinkle powdered sugar all over your dessert!

This recipe serves 6 – 8 portions and can be stored for about 2 days however, if you heat it up afterwards,¬†it won’t taste as good as when it comes straight out of the oven.

I encourage experimenting, and this recipe allows so many variations. Use, for example, blueberries, raspberries, strawberries, or blackberries. If by any chance you’re making use of cherries or other fruits from a bowl, it’s crucial that you drain them well and maybe use about 700 g instead of 500 g.

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Kersenclafoutis

Ingredi√ęnten

  • 500 g (verse) kersen
  • 90 g bloem
  • 2 eieren, losgeklopt
  • 100 g kristalsuiker
  • 2.5 dl melk
  • 60 ml room
  • 50 g ongezouten boter, gesmolten

Instructies

  1. Verwarm de oven voor op 180¬įC en vet een ovenschaal van¬†24 x 15 cm in. Ontpit de kersen en leg ze in de ovenschaal.
  2. Klop de bloem en eieren tot een glad mengsel, en voeg daarna de suiker, melk, room, en boter toe. Klop tot alles net gemengd is, maar niet meer.
  3. Giet het beslag over de kersen en bak de clafoutis in 30 – 40 minuten gaar. Haal het dessert uit de oven en dien het warm op. Voor de zoetekauwen onder ons is het zeker mogelijk om er nog extra poedersuiker over te strooien, net voor het serveren.

Dit recept voorziet circa 6 – 8 personen van een portie en kan ongeveer 2 dagen koel bewaard worden. De clafoutis verliest wel een beetje z’n smaak als ze meermaals wordt heropgewarmd.

Een beetje experimenteren kan ook nooit kwaad, en dus raad ik zeker aan om de kersen in dit recept te vervangen door ander fruit als braambessen, frambozen, bosbessen, e.d. Wanneer je echter gebruik maakt van kersen of andere vruchten uit een bokaal moet je ze wel goed laten uitlekken, en eventueel 700 g gebruiken ipv 500 g!

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I adapted this recipe from Zoete Gerechten by Kay Scarlett, my favorite mini-cookbook.

I want to thank my cat for not eating my dessert while I was shooting, and my brother for developing the pictures!

Bon Appétit!

Flourless Chocolate Cake with Nutella Mousse

Admit it, we’ve all hidden our favorite food from our family at least once. I’m guilty too. And Nutella is my guilty pleasure.
Actually¬†it’s not just a guilty pleasure. To me, it’s more like smokeless, spreadable crack.
There’s days that I confuse 10 servings with 1, on purpose of course. And there’s days that¬†I curse the damn delicious hazelnut spread for being too addictive.
Luckily, I’m quite sure that there’s a lot of fellow addicts out there who can relate, and none of them will ever have said ‘darn, I put too much Nutella on that!’. There’s no way of putting too much Nutella on anything. And that’s part of the problem.
Whenever I see that there’s bowls of it in the kitchen cupboard,¬†my whole feeding pattern takes a 180 degree turn, and transforms¬†in something like this (don’t mind the ranch dressing part):

nutellafoodpyramid

 

 

 

In other words, I eat 1 kg of Nutella in a week, and when the cold turkey hits me, I regret my every move.

Too bad that I have a habit of feeding bad behavior.¬†And that’s why I made this fabulous cake topped with Nutella!

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I don’t believe that there’s anything more yummy than a chocolate cake topped off with a velvety Nutella mousse.¬†And because the¬†cake itself is made without flour, it’s easier to eat a whole bunch of it without feeling stuffed right away. Naturally, the mousse counters the fluffy cake by being made with heavy whipping cream, sour cream and Nutella.

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To contrast the sweetness of the cake and to give it some extra color, I put some raspberries on top. And I was surprised with how much healthier the cake suddenly looked.

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While admiring this little beauty I remembered that I’m not a big fan of “healthy” cake, so I added some cookie chunks (I used Balisto). It gives the cake something extra because of the crunchiness, and eases up my need of always wanting more.

I hereby present you, the ultimate chocoholic masterpiece.

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Flourless Chocolate Cake with Nutella Mousse

Ingredients

Cake:

  • 200 g (8 oz) dark chocolate
  • 150 g (1 & 1/2 sticks) unsalted butter
  • 100 g (1/2 cup) granulated sugar
  • 100 g (2/3 cups) ground almonds
  • 4 eggs, separated
  • pinch of salt

Mousse:

  • 125 ml (1/2 cup) heavy whipping cream
  • 100¬†g ( 1/4 cup) Nutella
  • 60 ml (1/4 cup) sour cream

Optional:

  • raspberries
  • chopped up cookie bars

Instructions

  1. Preheat the oven to 180¬įC (375 F), and grease and line a 20 cm (8 inch) round cake tin.
  2. Put the chocolate and butter in a bowl and melt them au bain-marie, or in the microwave. Stir the mixture and add the sugar and ground almonds. Then stir in the egg yolks, but keep the egg whites separate in another bowl.
  3. Whisk the egg whites with a piece of salt until it forms stiff peaks. Very gently, fold the whisked egg whites into the chocolate¬†batter and keep stirring carefully until there’s no white streaks remaining.
  4. Pour the batter into the prepared cake tin and bake for 30 – 35 minutes, or until the cake is risen, and only barely wobbles if you gently shake the pan. Set the cake aside to cool off completely.
  5. For the mousse: place the cream, Nutella and sour cream in a whisking bowl and whip until soft peaks form. You don’t want to overwhip this mixture because you don’t want it to split.
  6. Pile the mousse onto the cooled cake, and scatter over the raspberries and cookie crumbs.

This cake serves 6 – 8 portions and I wouldn’t mind if you’d spread some extra Nutella on every piece.

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Bloemloze Chocoladecake met Nutella Mousse

Ingredi√ęnten

Cake:

  • 200 g fondant chocolade
  • 15o g ongezouten boter
  • 100 g kristalsuiker
  • 100 g amandelpoeder
  • 4 eieren, gesplitst
  • snuifje zout

Mousse:

  • 125 ml room (min. 30% vetgehalte)
  • 100 g Nutella
  • 60 ml zure room

Optioneel:

  • frambozen
  • verbrokkelde koekjesrepen

Instructies

  1. Verwarm de oven voor op 180¬įC, en vet een 20 cm ronde bakvorm in met boter. Bekleed ze daarna met bakpapier en zet opzij.
  2. Smelt de chocolade en boter samen au bain-marie, of in de microgolf. Voeg de suiker en amandelpoeder toe aan de gesmolten chocolade en meng goed. Voeg daarna de eierdooiers toe, maar hou de eiwitten apart.
  3. Klop de eiwitten het het snuifje zout op tot ze stijf zijn, en vouw ze daarna geleidelijk aan door het chocolademengsel. Zorg ervoor dat je ze niet te hard mengt, maar toch genoeg om witte strepen in het beslag te vermijden.
  4. Giet het mengsel in de bakvorm en laat de cake ongeveer 30 – 35 minuten bakken, of tot de cake juist in het midden nog wat beweeglijk is maar de randen vast zijn. Haal de cake uit de oven en laat ze helemaal afkoelen.
  5. Voor de mousse: doe de room, Nutella en zure room samen in een kom en klop ze tot ze een stijve massa vormen.
  6. Om af te werken schep je de mousse over de afgekoelde cake en strooi je er frambozen en stukjes koek over.

Deze cake bevat 6 – 8 porties, en het is je helemaal vergeven als je er nog wat extra Nutella op smeert bij het opeten.

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Recipe from: http://www.thesugarhit.com/2014/04/flourless-chocolate-cake-with-nutella-mousse-raspberries-honeycomb.html

Pictures taken by me and adapted by my dear brother, Jesse.

The author of this post is not responsible for any cases of nauseousness or chocolate withdrawal symptoms after eating this cake.

And to end this post, I’ll share this little piece of wisdom with you:
A balanced diet is chocolate in both hands.