Monday, December 15, 2014

Chocolate and Cream Cheese Cupcakes






Actually I thought I might not be able to join in this post-it-together event, I was so busy that I was thinking no choice I have to give it a pass. However I managed to squeeze in some of my times to do this baking, I dun have time to check out for other recipes so I just used one of my all-time favourite to modify it.

My cupcakes' look weird due to the overflow of the batter, no time to bake another batch so just bear with the look :p.



Ingredients : Yield about 18 cupcakes, diameter 5 cm

Cream Cheese Batter
300g cream cheese, softened
50g castor sugar
1 egg

1. Beat cream cheese with sugar until light and fluffy
2. Beat in egg until well incorporated and set it aside

 
Chocolate Batter
250g butter, softened
160g sugar
4 eggs
4 tbsp cocoa powder
160g self-raising flour
1.25 tsp baking powder
1.25 tbsp chocolate milk

some chocolate chips

Method:
1. Sieve flour, baking powder and cocoa together and put aside
2. Beat butter and sugar until light and fluffy
3. Add egg, one at a time and beat until well incorporated into mixture
4. Fold flour mixture and chocolate milk alternatively into egg mixture.
5a. Fill up the cupcake cases 50% full with chocolate batter, use chopstick to "dig" a hole in the middle and then scoop 1 tbsp of cream cheese batter into it, sprinkle some chocolate chips on it.

5b. Or you can scoop 1 tbsp of chocolate batter into the cupcake cases, then scoop 1 tbsp of cream cheese batter then follow by another 1 tbsp of chocolate batter to fill up only 60-70% of the cupcake case. Then sprinkle chocolate chips on top of the batter.
6. Bake in pre-heated oven at 180C for about 15 mins or until the skewer comes out clean. ( I think my oven's top heat element is too hot, thus some of the cupcakes actually a bit charred.


Notes :
1. 300g of cream cheese actually quite a lot, for my cupcake, 60% is chocolate cake and 40% cream cheese. If you prefer the cream cheese to be lesser, you can cut down to 200-250g.
2. I had scooped too much batter into the cupcake cases, when I scooped in the 1 tbsp of cream cheese batter, the cupcake cases were about 80% filled.
3. The original recipe actually used method 5b but I want the cream cheese batter to be seen, I want to have the contrast of 2 colors of the batter to be shown at the cake top, and I added some chocolate chips in to make it look more attractive, so I came out with method 5a instead. 
4. When baking, the chocolate batter raised, the cream cheese sank, and I had filled too much batter, so the chocolate batter overflow out and yield weird shape of the cake top.
5. If the cupcake cases are 60-70% fill, should be able to yield 20 or more cupcakes with diameter 5cm.
6. I used the same mixing bowl to beat the butter and sugar after beating the cream cheese batter, without washing the mixing bowl.


Verdict?
Although this baking is not very successful in the look, but the taste does not compromise, the cupcake is still very delicious. The chocolate cake is soft and moist, the cream cheese is creamy, it tasted heavenly with this combination.







This post in joining Best Recipes for Everyone December Event : My Little Cupcakes


Friday, December 5, 2014

Chocolate Marble Rice Flour Chiffon Cupcakes with Chocolate Custard Cream







Ever since the 1st baked of chiffon cupcakes and received a lot of compliments, it become my favourite bake for give-away and this is one of the variation.



For Cake  

Ingredients : for 18-20 chiffon cupcakes cases base about 5-6cm
5 egg yolks

10g caster sugar
40g corn or sunflower oil  
1/8 tsp salt
70g milk
60g cake flour
10g  cocoa powder, dissolve with some hot water
30g rice flour
1 tbsp vanilla extract

5 egg whites
50g caster sugar

Method :
1. Sift cake flour and rice flour twice.
2. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
3. Add in oil, salt, milk, vanilla extract and mix well.
4. Sift in flour mixture and whisk well.
5.In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture). 
6. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
7. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
8. Pour 1/3 of the batter to another bowl, mix in the cocoa mixture and gently fold till well combined.
9. Scoop ratio 2:1 vanilla batter vs cocoa batter into cupcake cases and use a satay stick to whirl the batter.
10. Bake at pre-heated oven at 160C at center rack for 20-25 mins.
11. Knock the cupcake on table top once and set aside to cool completely.


For Chocolate Custard Cream Filling

Ingredients  :
150g dairy whipping cream
3 tsp custard powder 
1 tsp homemade vanilla extract
2 tbsp icing sugar
 
50g chocolate
20g chocolate milk

* this amount of cream is just nice with little left over as my cupcakes are full of cream. 

Method :
1. Boil the chocolate milk and remove from heat, add in chopped chocolate until chocolate melt and mixture is smooth.
2. Whisk whipping cream, vanilla extract, custard powder and icing sugar till peak form (not too stiff) under a bowl of ice water. Pls ensure not to over beat the cream.
3. Mix in the cocoa mixture, fold until mix well.
4. Chill the vanilla custard cream in the fridge for at least 15 mins to let it set a bit. I put in the freezer to fasten the process.


Assemble :  
1. Insert the long narrow pipping tip into the center of the cupcakes and squeeze the whipped cream in (I like the generous of cream so I just press as much as I can, until the cake fluff up lol).
2. Sprinkle with snow sugar and garnish with fruits if desire.
3. Serve cold!








This post in joining Best Recipes for Everyone December Event : My Little Cupcakes

Wednesday, December 3, 2014

Mocha Rice Flour Chiffon Cupcakes with Mocha Cream 摩卡米粉戚风杯子蛋糕 - 摩卡鲜奶油馅







These cupcakes were baked more than 3 months ago when I was so crazy on rice flour chiffon cake that I baked different variations, so just nice to post it up for the bake-it-together organised by Fion :).



Recipe modified from here.


For Cake  

Ingredients : for 18-20 chiffon cupcakes cases base about 5-6cm (I can yield 22 cupcakes as my eggs are big)
5 egg yolks
10g caster sugar
40g corn or sunflower oil  
1/8 tsp salt
50g chocolate milk
40g cake flour
30g rice flour 
在来米粉/粘米粉
10g instant coffee 
10g cocoa powder 
4 tbsp hot water
1 tbsp kahlua

5 egg whites

80g caster sugar
1 tsp lemon juice or vinegar (I omitted)

Method :
1. Sift cake flour and rice flour twice.
2. Dissolve cocoa powder and instant coffee with hot water and set a side.
3. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
4. Add in oil, salt, mocha mixture, kahlua and chocolate milk and mix well.
5. Sift in flour mixture and whisk well.
6.In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture). 
7. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
8. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
9. Pour the batter from a considerable height into cupcake cases, lightly shake it left and right to level the cake, then gently bang the cupcakes on the table top to release air bubbles. 
10. Bake at pre-heated oven at 160C at center rack for 20-25 mins.
11. Knock the cupcake on table top once and set aside to cool completely.


For Mocha Cream Filling

Ingredients  :
60g chocolate
30g chocolate milk
2 1/2 tbsp 2 in 1 brown coffee
1 tsp kahlua 

150g dairy whipping cream
2 tbsp icing sugar

* this amount of cream is just nice with little left over as my cupcakes are full of cream. 

Method :
1. Boil chocolate milk and pour in the chopped chocolate, kahlua and coffee powder and stir until chocolate melted and smooth. Set aside to cool.
2. Whisk whipping cream and icing sugar till peak form (not too stiff) under a bowl of ice water. Pls ensure not to over beat the cream.
3. Pour the melted mocha mixture into the whipped cream and fold until mix well.
4. Chill the mocha cream in the fridge for at least 15 mins to let it set a bit. I put in the freezer to fasten the process.

Assemble :  
1. Insert the long narrow pipping tip into the center of the cupcakes and squeeze the whipped cream in (I like the generous of cream so I just press as much as I can, until the cake fluff up lol).
2. Sprinkle with snow sugar and garnish with fruits if desire.
3. Serve cold!



Verdict?
While the cupcakes were baking, the mocha smell was so fragrance. The mocha cupcakes were full of distinctive mocha taste, the cream were rich with mocha taste as well. My buddy prepared this for a party and she said all the people snatching for the cakes, she received a lot of praising too. Mocha lovers, this is definitely for you, yummy! 




This post in joining Best Recipes for Everyone December Event : My Little Cupcakes

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