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.

 

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Raspberry and Honey Cheesecake Cups

I wish raspberries grew everywhere. I would eat them whenever, wherever.

You must’ve noticed that I quite like raspberries. I also like blackberries, and blueberries, and strawberries, and actually all sorts of berries. Except for cherries. Are cherries berries? They do grow on trees in stead of on bushes, so I guess not?
It doesn’t really matter, because all that matters is that raspberries are yummy and can be combined with anything. Including cream & cookies. Not in an Oreo way, but in a fresh and light, all-you-can-eat way. It’s important that, right before summer, there’s something that you can eat a whole lot of without having the feeling that you’ll never be able to wear your bathing suit again. I’d be lying if I said that these silky delights will slim you down, but at least you’ll get fat and happy. 17apr2015_0041 But let’s not think about our waistlines while reading a blogpost about baking. That would be rather silly, because my only intention right now is to convince you into making these fresh and silky delights just because¬†I know that you’ll adore¬†them. I mean come on, we’re talking about cheesecake in a cup here. 17apr2015_0055 Starting off with the cookie base. It¬†is kinda crumbly, so beware if you’re planning on eating them in some kind of attractive manner (I have no clue why anyone would do that, but hey I’m just warning you in advance), because your cookie crumbs will be all over the place (and your elegance¬†will be too). Moving on to the creamy part. This recipe intentionally was a skinny raspberry cheesecake cup recipe, but since I don’t do skinny, I just replaced all light ingredients for their full-fat equals,¬†and that gave these cups just that little extra. That extra touch of creaminess and comfort we all need sometimes. But I used honey instead of sugar, so I guess that counts as a healthy substitute? 17apr2015_0062 Now let me give you my raspberry love!


Raspberry and Honey Cheesecake Cups Ingredients Cookie base:

  • 200 g (1 & 1/2 cups) digestive/graham crackers
  • 3 tbsp unsalted butter, melted

Cheesecake

  • 250 g (8 oz) cream cheese (I used Philadelphia)
  • 250 g (1 cup) Greek yoghurt
  • 1 large egg
  • 1 tsp vanilla extract
  • 80 g (1/4 cup) honey
  • 60 g (4 tbsp) all-purpose flour
  • 150 g (1 cup) raspberries (I used frozen ones, but you can also use fresh ones)

Instructions

  1. Preheat the oven to 180¬įC (350F) and line a 12-hole¬†ramequin¬†with¬†muffin liners/cupcake baking cups.
  2. Crush the crackers until you have fine crumbs, and mix in the melted butter. Place just under 1 tablespoon of biscuit crumbs in each muffin liner and press into a level layer with a small spoon or your fingers. Then, place in the oven for about 5 minutes, until slightly darker in color. Once done, leave aside.
  3. Place the cream cheese, Greek yoghurt, egg and vanilla into a large bowl and whisk until well combined and smooth. Add in the flour and honey and whisk until well combined.
  4. Place the raspberries in a bowl and mash with a fork, until you have smaller and larger lumps of raspberry.
  5. Place 3-4 large spoonfuls of the cheesecake into the bowl with the raspberries and stir until combined. Add the raspberry cheesecake mix back into your large bowl of cheesecake, one spoonful at a time, mixing slightly between each addition
  6. Divide the cheesecake mixture between the muffin liners, and fill each one almost level.¬†Place in the oven for 15-20 minutes until cheesecake is slightly puffy in the middle, slightly colored around the edges and is set. When you wobble the pan, the cheesecake shouldn’t wobble too much, but it’s allowed to in the center.
  7. Leave to cool for at least 15 minutes in the pan before transferring to a wire rack to cool completely.

This recipe serves about 12 portions, and can be stored in the fridge for up to 3 days. 17apr2015_0084


Frambozen en honing cheesecake cups Ingredi√ęnten Koekjesbodem:

  • 200 g¬†digestive koekjes
  • 3¬†el gesmolten boter

Cheesecake vulling:

  • 250 g¬†roomkaas (ik gebruik Philadelphia)
  • 250 g¬†Griekse yoghurt
  • 1¬†ei
  • 1 tl vanille extract
  • 80 g¬†honing
  • 60 g¬†bloem
  • 150 g frambozen (ik heb diepvriesframbozen gebruikt, maar je kan gerust verse vruchtjes gebruiken)

Instructies

  1. Verwarm de oven voor op 180¬įC and bedek een ramequin met 12 cupcakepapiertjes.
  2. Stamp de koekjes fijn en meng er de gesmolten boter onder. Vul elk cakevormpje met ongeveer 1 eetlepel koekjes, en druk het aan met je vinger tot je een stevige bodem verkrijgt. Plaats ze daarna 5 minuten in de oven, tot ze lichtjes donkerder zijn geworden van kleur. Als ze klaar zijn, zet je ze opzij om af te koelen.
  3. Doe de roomkaas, griekse yoghurt, ei en vanille-extract in een kom en mix ze goed tot er een gladde massa ontstaat. Doe er de bloem en honing bij en meng weer goed.
  4. Doe de frambozen in een kom en prak ze fijn met een vork. Er mogen kleine stukjes inblijven.
  5. Schep een paar lepels van het cheesecakebeslag bij de frambozen en meng het eens goed. Meng dit geheel daarna onder de rest van het cheesecakebeslag.
  6. Verdeel het beslag over de 12 vormpjes en zorg dat ze allemaal ongeveer evenveel inhoud bevatten. Bak ze 15 tot 20 minuten in de voorverwarmde oven tot ze lichtjes zijn gerezen en misschien zelfs een beetje verkleurd zijn aan de randjes. Normaal gezien zou het beslag nu vrij vast moeten zijn, maar het mag gerust nog wat ‘wiebelen’ in het midden.
  7. Laat de cakejes ten minste 15 minuten afkoelen, alvorens ze uit de ramequin te halen.

Dit recept bevat ongeveer 12 porties en de cakejes kunnen maximaal 3 dagen bewaard worden in de koelkast. 17apr2015_0035


Original recipe adapted from: http://www.anniesnoms.com/2015/01/20/skinny-raspberry-cheesecake-cups/ 

Pictures taken by me and adapted by my dear brother, Jesse. And yes, I’m aware of the fact that some of them are not that pretty because they were taken in direct sunlight (rookie mistake), but I didn’t feel like taking them over because I really wanted to eat these little babies.

I’m too tired for quotes (since I’m writing this post at 3 a.m.), but here’s a cute¬†pic of a baby giraffe that will¬†make your day!

1babygiraf

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.

01mrt2015_0368


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.