Chocolate and Strawberry Battenburg Cake

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As an (almost) Canadian and an avid baker, I was incredibly excited when I heard that Canada was hosting a version of the Great British Bake off. Eagerly I hopped on the website and started reading the application, only to find the eligibility criteria stated that contestants must be “Canadian citizens or permanent residents.” At the time I was only on a work permit (#americanproblems so I did not qualify. Crestfallen, I resolved to watching the show with a mixture of admiration and envy, wishing that I was in that glorious baking tent.

But, if there’s a season 2, you can bet your bonnet I will put my name into the hat as I now am a permanent resident! And what better way to prepare than to attempt the challenges on the show. Cake week’s technical challenge was a Battenburg Cake, which I had never heard of before. So obviously, I decided to recreate my own version in my kitchen.

This is not an easy cake, as you may have guessed. It made a complete ridiculous mess of my kitchen. Gooey marshmallow was everywhere. (They say marshmallow fondant is easier than making the regular fondant… if that’s true, heaven help us). Honestly, I think I should get credit for making my own marshmallow fondant and marzipan, because I’m pretty sure the contestants didn’t have to do that. This cake is legitimately from scratch.

I also didn’t feel like scouring the grocery store to find pistachio paste, and I had strawberry flavouring and jam, so I switched up the flavours for my version. Chocolate and strawberry is a bit more appealing than pistachio and cherry, in my very humble opinion.

I sincerely apologize to my British readers (if they exist?) if changing the flavours of this cake is a disrespectful bastardization of a true Battenburg. But if there’s anything us Americans are good at, it’s taking a perfectly good thing and ruining it, like this horrific combination of donuts and burgers.

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Long instructions:

Alright, so let’s start with the cake. Easy peasy. Preheat your oven to 375 F.

Cream together 1 1/3 cup room temperature butter and 1 1/8 cup white sugar until light and fluffy. Add in 5 eggs one by one until combined. Add 3/4 teaspoon vanilla. (Sorry for the weird quantities, I converted from grams to volume because that’s how I bake).

In a separate bowl combine 1 7/8 cups flour with 1 tablespoon baking powder. Add to the wet mixture and combine.

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Think KitchenAid would sponsor me for this product placement??

Split your batter evenly into 2 bowls. To one bowl, add 1/8 cup of cocoa powder. To the other bowl, add a couple drops of strawberry flavouring and red food colouring. Mix both well.

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Mmm two delicious flavours, strawberry and chocolate!!! So much better than pistachio and cherry 😉

Prepare your pan by greasing the bottom and sides. I apparently do not own a 9×9 pan because I am a poor student, so I jerry-rigged a 9×13 to do the trick by implementing a false tinfoil wall. I suggest you make life easier and find a 9×9 pan. Take a piece of parchment paper and fold it up in the middle to make a little barrier between the two sides.

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Yep. I did that. And it worked. Surprised even myself.

Then fill one side with the strawberry and other with the chocolate batter.

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And bake! It should take approximately 25-30 minutes.

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After they cool for 5 or so minutes, turn out onto a wire rack and let cool completely.

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Clearly some trimming needs to be done here. You can see all the parchment paper grooves.

And now the fun part – marzipan and fondant! Let’s start with the marzipan. Now I will warn you that the only time I had heard of marzipan before this recipe was the character Marzipan from Homestarrunner.com, so I had absolutely no idea what I was making while I was making it, but it seemed to turn out ok.

Either get some whole almonds and grind them in a food processor, or buy ground almonds. I ground my own. You want 1 3/4 cup of ground almonds chilling in a food processor.

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Stir together 1 cup sugar, 1/4 cup honey, and 2 tablespoons water in a small pot. Bring to a boil over high heat and sugar has dissolved.

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Pour this sugar mixture into the food processor with the almonds while it’s running, until it’s one big goopy mess. Add 1 teaspoon almond extract.

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Does this seem right? I honestly had no clue.

Pour the goop onto some plastic wrap, shape it into a log, and let cool at room temperature.

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Not too shabby!

And now the marshmallow fondant. Good luck. Deceptively simple looking because of how few ingredients it requires, but working with melted marshmallows is a level of sticky hell.

Melt 1 bag of mini marshmallows by microwaving for 30 seconds at a time and stirring in between.

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Once melted, combine the marshmallow with 3 cups of powdered sugar. I tried to use my  hand mixer but it really did not work too well, sticky marshmallow all over my hands, the beaters, my counter…… so I think it might be easier just to get in there with your hands. There are not many pictures of this process as I was a sticky mess.

Knead this mixture until soft and shiny, adding the last cup of sugar bit by bit and adding a little water at a time if it feels dry. Eventually you’ll have a ball of edible model magic (grade school, anyone?). If you want you could knead in some food colouring at this point, but I chose to leave it white. Wrap in plastic wrap until you’re ready to work with it.

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This lump of fondant is probably your sugar quota for the year. Or decade. 

And now… the assembly!!! Where you discover whether your hard work will pay off with a technically inspiring masterpiece, or look like a wonky sad cake that looks like it’s had better days.

Prepare the jam by putting 3/4 cup of strawberry jam in a small saucepan and warming on the stove.

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Then press the jam through a sieve to strain out any lumps or seeds. You should have a bowl of smooth jam.

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Take the cake and stack on top of each other. Trip the edges until you have 2 identically sized rectangles. If you need to, trim the top so it’s level as well. This will create many delicious cake pieces for you to snack on while trying to conquer this challenge.

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My favourite part of baking:  snacking as you go

Then, cut the rectangles in half so you have 4 rectangles.

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Little cake bricks waiting to be assembled!

Coat the inside long edges of two of the opposite coloured rectangles with jam and stick together horizontally. Do the same with the other two. Then, coat the top of two rectangles with jam and place the other two cake rectangles on top, alternating the colour of the rectangles. You should get a checkerboard. Essentially, you want the 4 pieces of cake together with jam lining all the seems to glue them together.

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The jam is the glue, so be generous, unless you want your cake to fall apart. Which you don’t.

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So pretty! Starting to look like a Battenburg

Sprinkle your counter generously with icing sugar and roll out the marzipan into a thin rectangle.

battenburg (38)Make sure it’s 4 times as wide as your cake is wide, as it’ll need to wrap around all 4 sides. Coat the top of the cake with jam and then invert, jam side down, onto the middle of the marzipan. Then, coat both long sides and top with jam and wrap with marzipan, like you would a present. Don’t worry about the checkerboard ends, as you’re trimming them off anyway.

I had a horrible time with this step, as you can see below, because my marizpan was not rolled out big enough. Make sure you roll it out big – you can always trim the excess. Thankfully, you can cover this layer with fondant, so all is not lost.

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Yep. This was really sad… who knows what the judges would say if they saw this sorry mess.

Do the same with the fondant – roll out into a thin rectangle on a counter dusted with icing sugar.

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Brush the marzipan with water, then place in the middle of the fondant and wrap. Trim as needed so that the ends meet perfectly in the middle. Then place seem side down on  your serving dish.

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Nicely recovered, you can’t tell the marzipan is in pieces! Looking good. I never thought I’d say this, but thank goodness for fondant!

Trim off the edges so that you have a nice clean open face cake and let that checkerboard show!

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You may notice the sides are gaping a bit. That’s because I forgot to coat all sides with jam. So learn from this and coat every freaking side with jam.

And lastly, garnish the top. I topped with a dusting of cocoa powder, a strawberry rose, and some strawberry slices, but feel free to be creative!

And voila! A yummy chocolate strawberry Battenburg that is sure to impress your friends and family.

Ingredients:

  • Cake
    • 1 1/3 cup room temperature butter
    • 1 1/8 cup white sugar
    • 5 eggs
    • 1 7/8 cup flour
    • 1 tablespoon baking powder
    • 3/4 teaspoon vanilla extract
    • 2 drops strawberry flavouring
    • red food colouring
    • 1/8 cup cocoa powder
  • Marzipan
    • 1 3/4 cup ground almonds (you can grind yourself in a food processor)
    • 1 cup white sugar
    • 1/4 cup honey
    • 2 Tablespoons water
    • 1 teaspoon almond extract
  • Marshmallow fondant
    • 4 cups icing sugar
    • 1 bag mini marshmallows
  • For assembly:
    • 3/4 cup strawberry jam
    • cocoa powder
    • 2-3 strawberries

Short instructions:

Preheat your oven to 375 F.

Cream together 1 1/3 cup room temperature butter and 1 1/8 cup white sugar until light and fluffy. Add in 5 eggs one by one until combined. Add 3/4 teaspoon vanilla.

In a separate bowl combine 1 7/8 cups flour with 1 tablespoon baking powder. Add to the wet mixture and combine.

Split your batter evenly into 2 bowls. To one bowl, add 1/8 cup of cocoa powder. To the other bowl, add a couple drops of strawberry flavouring and red food colouring. Mix both well.

Prepare your pan by greasing the bottom and sides. Take a piece of parchment paper and fold it up in the middle to make a little barrier between the two sides.

Then fill one side with the strawberry and other with the chocolate batter.

Bake for approximately 25-30 minutes.

Let the cake cool for 5 or so minutes, turn out onto a wire rack and let cool completely.

Marzipan:

Place 1 3/4 cup of ground almonds in a food processor.

Stir together 1 cup sugar, 1/4 cup honey, and 2 tablespoons water in a small pot. Bring to a boil over high heat and sugar has dissolved.

Pour this sugar mixture into the food processor with the almonds while it’s running until combined. Add 1 teaspoon almond extract.

Pour the mixture onto some plastic wrap, shape it into a log, and let cool at room temperature.

Marshmallow fondant:

Melt 1 bag of mini marshmallows in the microwave by nuking for 30 seconds at a time and stirring in between.

Once melted, combine the marshmallow with 3 cups of powdered sugar.

Knead this mixture until soft and shiny, adding the last cup of sugar bit by bit and adding a little water at a time if it feels dry. Wrap in plastic wrap until you’re ready to work with it.

Assembly:

Prepare the jam by putting 3/4 cup of strawberry jam in a small saucepan and warming on the stove. Then press the jam through a sieve to strain out any lumps or seeds.

Take the cake and stack on top of each other. Trip the edges until you have 2 identically sized rectangles. If you need to, trim the top so it’s level as well.

Then, cut the rectangles in half so you have 4 rectangles.

Coat the inside long edges of two of the opposite coloured rectangles with jam and stick together horizontally. Do the same with the other two. Then, coat the top of two rectangles with jam and place the other two cake rectangles on top, alternating the colour of the rectangles. You should get a checkerboard. Essentially, you want the 4 pieces of cake together with jam lining all the seems to glue them together.

Sprinkle your counter generously with icing sugar and roll out the marzipan into a thin rectangle.

Make sure it’s 4 times as wide as your cake is wide, as it’ll need to wrap around all 4 sides. Coat the top of the cake with jam and then invert, jam side down, onto the middle of the marzipan. Then, coat both long sides and top with jam and wrap with marzipan.

Do the same with the fondant – roll out into a thin rectangle on a counter dusted with icing sugar.

Brush the marzipan with water, then place the cake in the middle of the fondant and wrap with the fondant Trim as needed so that the ends meet perfectly in the middle. Then place seem side down on  your serving dish.

Trim off the edges so that you have a nice clean open face cake.

And lastly, garnish the top. I topped with a dusting of cocoa powder, a strawberry rose, and some strawberry slices, but feel free to be creative!

Recipe adapted from:

http://www.cbc.ca/food/recipes/recipe-battenberg-cake

http://www.foodnetwork.ca/recipe/homemade-marzipan/16562/

https://www.biggerbolderbaking.com/how-to-make-marshmallow-fondant/

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Peanut Butter Chocolate Chip Cookie Dough Cheesecake Pie

Can’t decide if you want cheesecake, cookies, or peanut butter? Well, solve that dilemma with this three in one decadent dessert. Super delicious and not at all nutritious.

And yes, I have been away from the baking blog for a while. Life gets busy! But, now that I’m going back to college for Public Relations and my college is on strike (with all other Ontario colleges), let’s just say I have a little extra time in my hands and I was itching to get back to blogging.

Don’t get me wrong, I definitely did bake a lot in the last two years! You can’t keep me out of the kitchen. I just didn’t blog it. Here are a few highlights (you can follow me on Instagram @emining23 so you never miss one of my delicious concoctions):

Peanut butter cheese cake with a brownie bottom and topped with fudge sauce, peanut butter, chocolate whipped cream, peanut pieces, and peanut butter cookies

Cookie dough cake roll

Maple bacon creme brulee

Chocolate ganache strawberry pie (there’s a layer of ganache on the bottom)

Red velvet and vanilla Canada cake (to celebrate my permanent residency!)

But now to the main event of today – the Peanut Butter Chocolate Chip Cookie Dough Cheesecake Pie. Mmm. I know it looks fairly flat, but it is incredibly rich so a slice is plenty! The occasion: my 26th birthday. Officially in my late 20’s, I probably should have life figured out a bit more. But currently I’m sitting on my bed at 4:35pm on a Monday afternoon trying to resist the temptation of another slice of this delicious cake.

25 was a good year, and the last 12 months have been full of changes and exciting memories; I met my current wonderful boyfriend, transitioned from full-time work back to school, took a pottery class, moved to Toronto, went on a road trip to Louisiana and back, battled rats in my basement, survived apartment hunting in Toronto, and got my Canadian permanent residency. But here’s to making new memories and moving on to bigger and better things. Hopefully by this time next year, I’ll be a gainfully employed public relations professional. We’ll see!

Long instructions:

First we need to make the “Oreo” cookie crust. Now, I would never buy name brand Oreos for baking because I’m frugal. I forgot to pick up off brand sandwich cookies during my shopping trip and returned home cookieless. My closest convenience store only had name brand Oreos for $5, which is ridiculous in my opinion. So I decided to go with these slightly less expensive fudge sandwich cookies. And they worked quite well! So really, feel free to use about 300 grams of whatever sandwich cookie that happens to occupy the shelf of your local grocery store.

Preheat the oven to 350. Put the cookies in a food processor and process until they are fine crumbs.

Will it blend??

Of course! It’s cookies!

Then, add 5 tablespoons of melted butter and mix around.

Yummm butter and cookies… what a great combo

Press into whatever container you are making this pie in (I chose a spring form pan, but you could do a normal pie pan as well).

This is the crust pre-baking. Turned out super buttery. But that can only be a good thing.

Bake the crust for 8 minutes and let cool.

Next, the peanut butter cookie dough layer. Mix 1/4 cup melted butter with 1/3 cup peanut butter with an electric mixer until smooth.

Then mix in the 1/3 cup brown sugar, 2 tablespoons white sugar, 1 teaspoon vanilla and 1 tablespoon milk.

Yes, I have a spatula that says I love baking. Because I do!

Once that’s all creamy and smooth, mix in the flour on slow speed.

And try to resist eating the whole bowl. It’s hard I know.

Lastly,  stir in (not with the mixer, with a spoon or spatula) 1 cup of chocolate chips.

Dump the cookie dough on top of the completely cooled cookie crust and flatten down to make an even layer of delicious peanut butter cookie dough.

And now, the last layer, the cheesecake! Take your room temperature 8 oz of cream cheese and mix in 1/4 cup of granulated sugar and 1 teaspoon vanilla.

Don’t forget the most important step – licking the beaters! 🙂

Now smooth it over the peanut butter cookie dough layer. I got the top extra smooth by using my icing spatula, which was a bit awkward sized and did not reach the middle of the pie. Still, we will cover that with whipped cream, so not a huge deal. Chill for at least an hour.

Icing spatulas come in handy!

Aw yea. So smooth. Except for the middle…

 

I felt bad using natural peanut butter for this because I’m basically violating it with sugar… but… that’s the peanut butter I have!

Now the peanut butter crumble. The original recipe didn’t have the crumble, but I thought it just would go perfectly with this pie (and it did!) Mix 1/2 cup powdered sugar and 1/4 cup peanut butter together with a fork until crumbly. Then sprinkle the crumbs over the cheesecake.

Looks unassuming… but will soon be delicious.

 

And, lastly, the whipped cream. Whip 1/2 cup of whipped cream up until it forms stiff peaks with an electric mixer. Once stiff, mix in the 1 teaspoons of vanilla extract and 1 tablespoons powdered sugar.

Plop that cream into a piping bag and pipe away, in whatever designs you like. I apparently chose concentric circles.

Tah dah! The target… is deliciousness.

And voilà, a delicious layered triple threat pie 🙂

Look at those layers of goodness.

Can you eat just one slice?

Ingredients:

  • Crust
    • 300 g of sandwich cookies (Oreos or similar)
    • 5 tablespoons melted butter
  • Chocolate Chip Cookie Dough
    • 1/4 cup butter, melted
    • 1/3 cup peanut butter
    • 1/3 cup brown sugar
    • 2 tablespoons white sugar
    • 1/2 teaspoon vanilla extract
    • 1 tablespoon milk
    • 1 cup flour
  • Cheesecake
    • 8 oz cream cheese, at room temperature
    • 1/4 cup white sugar
    • 1 teaspoon vanilla extract
  • Whipped cream
    • 1/2 cup heavy whipping cream
    • 1 teaspoon vanilla extract
    • 1 tablespoon powdered sugar

Brief instructions:

Preheat the oven to 350. Put the cookies in a food processor and process until they are fine crumbs. Add 5 tablespoons of melted butter and mix. Press into baking dish (pie pan or spring form pan) Bake the crust for 8 minutes and let cool.

Next, the peanut butter cookie dough layer. Mix 1/4 cup melted butter with 1/3 cup peanut butter with an electric mixer until smooth.  Then mix in the 1/3 cup brown sugar, 2 tablespoons white sugar, 1 teaspoon vanilla and 1 tablespoon milk. Once that’s all creamy and smooth, mix in the flour on slow speed. Lastly, stir in (not with the mixer, with a spoon or spatula) 1 cup of chocolate chips.

Dump the cookie dough on top of the completely cooled cookie crust and flatten down.

For the cheesecake, take your room temperature 8 oz of cream cheese and mix in 1/4 cup of granulated sugar and 1 teaspoon vanilla. Smooth it over the peanut butter cookie dough layer. Chill for at least an hour.

Now the peanut butter crumble. Mix 1/2 cup powdered sugar and 1/4 cup peanut butter together with a fork until crumbly. Then sprinkle the crumbs over the cheesecake.

And, lastly, the whipped cream. Whip 1/2 cup of whipped cream up until it forms stiff peaks with an electric mixer. Once stiff, mix in the 1 teaspoons of vanilla extract and 1 tablespoons powdered sugar.

Plop that cream into a piping bag and pipe away a pretty design.

 

Recipe adapted from https://www.crazyforcrust.com/peanut-butter-cookie-dough-cheesecake-pie/

Sweetly Surprised Cupcakes

Sweetly Surprised Cupcakes: A rich, dark chocolate cupcake filled with colourful M&Ms, topped with refreshing mint icing and chocolate drizzle.

Mood:  This cupcake is for the mood when you’re feeling spontaneous, and want to explore the new and unexpected. Tired of the conventional, you’re ready to be pleasantly surprised!

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Cupcakes that look ordinary (and delicious) enough, but little do you know they are not what they seem! Appearing to the naked eye as chocolate cupcakes with vanilla icing, as you bite in you realize the frosting is not vanilla, or even white chocolate- it is mint! As you ponder this new flavour in your mouth, M&M’s spill out from the bite mark, for they are filling the inside! Yes, this is the cupcake version… of a Piñata.

I should make these for Cinco de Mayo.

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But no, these cupcakes came about as I was preparing to visit my brother in Michigan for Canadian Thanksgiving. Yes, I do realize they do not celebrate Canadian Thanksgiving in Michigan, but it coincides with Columbus day so that meant that my brother, my parents, and I all had the Monday off and could convene for some family time! How lovely. Well, it just so  happens that Canadian Thanksgiving is shortly after my brother’s birthday, and what better birthday gift than to surprise him with surprise cupcakes!

So, when my brother said he’d be out of the house Saturday night and I’d have to entertain myself, I knew what I had to do. I had to bake him cupcakes while he was out as a surprise! And surprise him I did. With seriously delicious cupcakes.

Instructions: 

Now, I made this a bit differently because I had to mix the ingredients prior to traveling via Greyhound to Michigan. I mixed the wet together, mixed the dry together, and put them in separate baggies, to be assembled in America.

First, mix together 1/4 cup of room temperature butter with 1 cup of white sugar.

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Butter and sugar. The key to everything delicious.

Melt 2 ounces of dark chocolate either in the microwave or on the stove (you can use semisweet if you prefer. Depends on your preference). Then mix in the 2 eggs and 2 egg yolks, one at a time until combined. Lastly, add the 1/2 cup vegetable oil, 2 teaspoons vanilla extract, and 1/3 cup plain Greek yogurt (I used Greek yogurt because I had some. Original recipe calls for sour cream. Use whatever is in your fridge).

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And brown chocolate sludge. Awesome.

In a separate bowl, mix together 1 cup flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 1/2 cup cocoa powder. At this point, I put them both into bags.

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Whoever invented ziplock bags is my hero. Seriously. Love this person.

To transport these ingredients to Michigan, I used this handy dandy lunchbox that has built in ice pack walls! Kept the butter hard the entire 10 hour trip. No food spoilage here!

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The awesome lunchbox of awesome. I feel like Packit should be giving me money for this endorsement.

When you are ready to combine the wet and the dry, alternate, adding the dry ingredients to the wet in 3 additions, mixing until just combined. Then mix in the 1/2 cup of water.

Pour the batter into 12 cupcake wells, lined with papers.Bake at 350 for approximately 18 minutes. Take them out, let them cool on wire racks and voila! Deliciousness.

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Baaakkkiiinnnngggg time

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Looking good already.

Now for the deceivingly plain looking icing that is actually minty! So fun. Take 1 stick of room temperature butter and whip it with a mixer until nice and fluffy. Mix in 3 cups of powdered sugar. Add 2 Tablespoons of heavy cream and 1/4 teaspoon of mint extract. Check the consistency- if it’s not stiff enough, add more powdered sugar.

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Look at this mint extract. Is it not the most legit bottle you have ever seen? So classy.

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My batch of icing ready to go!

I then loaded up my icing in an icing bag and threw it in another plastic bag. Wet, dry, and icing, all ready to come into action once I reached my destination.

Now assembly. As per all my filled cupcakes, you must cut a cone out of the middle. Then, cut off the tip of the cone so that you just have a thin slice of cupcake to cover the hole back up. The cut off tips you can just eat, and you will want to because they are hella tasty.

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A hole in a cupcake? Emily you’ve never done that before!! /sarcasm

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Just cut off the tip!

Then you fill the hole with M&Ms! I wish I had found mini M&M’s but I couldn’t find any in the Canadian grocery stores (you sucks Zehrs). So we had to settle with large M&M’s. Which were fine, but for this purpose I think mini would have worked better. If you’re American or can find them in your Canadian grocery store then get mini. Also mint M&M’s would also be fun, and coordinate with the flavour of the icing. How fancy. Put the cap back on and you’re ready to ice!

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I see you hiding in there M&Ms!

Pipe on that icing like with normal cupcakes. Then, melt a bit of chocolate, put it in a plastic bag, cut off the tiniest hole in the tip of the bag, and add some of that chocolate drizzle that everyone loves.

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You think they look good now? Wait for it…

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BOOM! Drizzled.

And you are done! Now go surprise some people with your awesome baking skills and deliciously fun cupcakes 🙂

Now I know you see these pictures and probably think wow, Emily must be the best baker ever. Although this is probably true, I though I should show you some of my… mistakes. To reassure you that I am human and yes, it’s totally fine if you have a few flops. Everyone does. Just only photograph the pretty ones.

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Someone cut the drizzle hole too big… That’s just… not very pretty.

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And a large glob of chocolate decimated the side of this cupcake. Like a landslide.

There, you see? I am also human. So don’t be afraid to screw up! Close your eyes and the screw ups usually taste just as good!

Ingredients: Makes 12 cupcakes

Cupcakes:

  • 1/4 cup unsalted butter
  • 1 cup sugar
  • 2 ounces dark chocolate (or whatever kind of chocolate you love)
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/3 cup plain Greek yogurt
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup cocoa powder
  • 1/2 cup room temperature water

Icing

  • 1 cup unsalted butter, at room temperature
  • 3-4 cups powdered sugar
  • 2 tablespoons heavy whipping cream
  • 1/4 teaspoon mint extract

Filling

  • 1-1.5 cups M&M’s (preferably mini, though any kind will do. Or heck throw in Skittles if you’re a crazy person)

Drizzle (optional)

  • 1/4 cup of semisweet chocolate chips

Short Instructions:

Preheat the oven to 350. In a medium mixing bowl, beat together the 1/4 cup butter with 1 cup sugar until it resembles sand. Then, melt 2 ounces of  chocolate and add it in. Add the 2 eggs and 2 egg yolks one at a time, mixing until combined. Add 1/2 cup of vegetable oil, 2 teaspoons of vanilla extract, and 1/3 cup plain Greek yogurt.

In another bown combine 1 cup flour, 1/2 teaspoon salt,  1/2 teaspoon baking soda, and 1/2 cup cocoa powder. Add to the wet ingredients, 1/3 at a time. Lastly add the 1/2 cup of room temperature water and combine.

Bake for approximately 18 minutes. Remove from muffin wells and let cool on a wire rack.

To make the icing, whip up 1 cup of butter with a beater. Mix in 3 cups of powdered sugar. Add 2 tablespoons of heavy whipping cream and 1/4 teaspoon of peppermint extract. Mix well.

Cut a cone in the middle of each cupcake (see photos for instructions). Cut off the tip of the cone so that you have a think cap to place overtop the hole. Fill the hole with M&M’s. Place the lid on. Ice the cupcakes with the mint icing. Melt 1/4 cup of semisweet chocolate chips and put in a ziplock bag. Cut a tiny, tiny hole in the corner of the bag and drizzle on top of your cupcakes.

Sources:

Darker Than Your Soul Chocolate Cupcakes

Darker Than Your Soul Chocolate Cupcakes- Dark chocolate cupcake with dark chocolate ganache centre, dark chocolate icing, and a dark chocolate covered coffee bean on top.

Mood: For when you just want to curl up in a ball, cry, and shove a ton of chocolate into your face because you’re having a rough time and your soul feels lifeless and dead.
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Ah yes. The cupcake that started it all, the original inspiration for the “Eat My Feelings” line of cupcakes (see explanation here). A super rich dark chocolate cupcake for a depressed, glum, my life sucks kinda mood. This was the first mood inspired cupcake I came up with, and so obviously it had to be one of the first ones I whipped up!

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I was inspired to create this cupcake because, quite frankly, the last few months of my life have kinda sucky. Let’s just say graduating university, breaking up with boyfriend of over a year, being unemployed, and looking for a job for months kind of make for a not so fun time. And in some of my darker moments I could have used a cupcake like this! Don’t worry though, now I’m in a much better place :). Doesn’t mean I can’t make a mean cupcake though!

With dark chocolate cake, dark chocolate icing that is dyed black, a chocolate filled centre, and a chocolate coated coffee bean to give it some umpf, how can you go wrong? I don’t know about you, but when I am down in the dumps, I need an inordinate amount of chocolate to cheer me up, and I think these cupcakes do just the trick! Next time life throws you a curve ball, drown your sorrows in this dark, delectable ball of dark chocolate bliss.

Instructions:

So let’s start at the beginning, shall we? (Note: The recipe makes 12 cupcakes, but the pictures are of a half batch. That is why there are only six cupcakes. All ingredient amounts are for a full batch of 12.)

Make the ganache. Take the 1/4 cup of heavy cream and bring it to a boil on the stove. As soon as it starts boiling, pour it over your 3/8 cup of chocolate chips. You can use semi-sweet or dark, whatever your fancy. To be true to the cupcake’s mood, it probably should be dark chocolate, but if you want a bit sweeter filling made with semi-sweet chips then that’s up to you! Wait a minute, then stir until smooth. Let cool for 2 hours at room temperature.

Preheat oven to 350. For the cupcakes, melt 2 oz. of dark chocolate with 1/2 cup of butter. I find chopping the chocolate up in pieces helps it melt faster- just nuke it in the microwave for 30 seconds at a time, stirring in between, until it’s melted. If that scares you, you can also do it over a stove top or a double boiler- just use low heat.

Get out two bowls. In the smaller one, combine 1/2 cup cocoa powder, 3/4 cup flour, 1/2 t. baking soda, 3/4 t. baking powder, and 1/4 t. salt. Mix well. In the larger bowl combine the 2 egg,s 1/2 cup sugar, 1/4 cup brown sugar, and 1/4 t. vanilla extract (when I did it this time I accidentally added the sugar to the dry ingredients. Oops. Still came out ok.)

Now add it all together- alternate between adding the dry mix and 1/2 cup buttermilk (or regular milk with 1/2 T. of vinegar as a substitute), starting and ending with the dry mix.

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Tell me that batter doesn’t look like liquidy chocolate heaven. Yum!

Divide between the 12 lined muffin cups and pop them in the oven for 18 minutes or until a toothpick/knife comes out clean.

Ideally I would have black cupcake liners to go with the cupcake mood, but alas, my local Zehrs does not in fact carry black cupcake liners. I suppose most people don’t want black, depressing cupcake papers, they’d rather have that pastel crap. All the more reason the world needs my cupcakes! These look pretty cool though.

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Aren’t they pretty? I’m such a sucker for black and white.

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Party in the oven!

Next, take them out and let them cool.

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While they’re cooling, mix up the frosting. Take 6 T. of room temperature butter and whip it up with a mixer until light and fluffy. Then take the 2 3/4 cup of confectioner’s sugar and 2/3 cup of cocoa powder and sift it to get rid of lumps. I don’t usually sift my stuff, but today I felt fancy. If you don’t the world will not end.

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This is my “sifting station.” I should have used a bigger bowl. I made quite a mess.

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Look at all that sifted goodness! No lumps here.

Then slowly add the heavy cream, vanilla, and dry mix to the butter, alternating wet and dry. Voila, delicious chocolate icing! Then, to make it black, mix in some food colouring. I started out with a bunch of blue, then added some green and pink to make it turn black.

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Yeaaa it’s definitely dark grey. But we can pretend it’s black.

Well, a really dark grey- it’s hard to make something pitch black. Maybe someday I’ll get my hands on black food colouring. Until then dark grey will do. Use gel food colouring, not liquid, because it’s more concentrated and won’t alter the consistency as much.

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These are the food colourings I use, little colour pots I got in a cake decorating kit. Yes, they are incredibly messy.

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Yes, I am the messiest human alive. Do not make these the day before a job interview unless you want to explain the blue splotches on your hand.

If all you have is liquid, just add it and then add more sugar to make up for the extra liquid until it reaches the right consistency. Hopefully the taste won’t be altered too much.

Once the cupcakes are cool, fill them with ganache using the cone method (if you need help, check out my instructions in the Going Bananas recipe.) Then pipe the black icing on top.

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Almost done! Yes, I do realize that the black icing applied with the round tip looks a bit like a pile of poo, but that’s because life can be shitty. Deeper meanings people.

For a finishing touch, plop a little dark chocolate covered coffee bean on top. And you’re done! Time to indulge 🙂

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So good. Just. So good.

Ingredients (makes 12 cupcakes)

Cake batter:

  • 1/2 cup unsalted butter
  • 2 ounces dark chocolate
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup buttermilk (or 1/2 cup regular milk + 1/2 tablespoon white vinegar)

Frosting:

  • 2 3/4 cup confectioner’s sugar
  • 2/3 cup unsweetened cocoa powder
  • 6 tablespoons unsalted butter at room temperature
  • 6 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Chocolate ganache

  • 1/4 cup heavy whipping cream
  • 3/8 cup (3 oz) dark chocolate

12 dark chocolate coated coffee beans for garnish (optional)

Brief Instructions: 

First make the ganache by boiling the 6 T. heavy cream. When boiled, pour over the 3/8 cup of dark chocolate, let sit for a minute, and then stir. Let cool for 2 hours at room temperature.

Preheat oven to 350. Melt 1/2 cup of butter with 2 ounces of dark chocolate, mix together. Set aside.

Get out 2 bowls. Mix the dry ingredients in the smaller bowl- 3/4 cup flour, 1/2 t. baking soda, 3/4 t. baking powder, and 1/4 t. salt. In the other bowl, combine 2 eggs, 1/2 cup granulated sugar, 1/4 cup brown sugar, and 1 teaspoon vanilla extract. Then mix all together, alternating between adding dry mix and 1/2 cup of buttermilk until all combined. Pour into muffin cups, and bake for 18 minutes/until a toothpick comes out clean.

For the icing- whip up the 6 T. butter. Sift the 2 3/4 cups powdered sugar and 2/3 cocoa powder, then add slowly to the butter, alternating with 6 T heavy cream and 1 teaspoon vanilla. Once well combined, add some blue, green, and red gel food colouring until you achieve a dark grey/black colour.

Once cupcakes are cool, cut out a cone from the center and fill the hole with ganache. Replace the cone on the cupcake and pipe on icing. Add a coffee bean for garnish. And you’re doneskis!


Recipe adapted from Sally’s Baking Addiction.

Going Bananas Cupcakes

Going Bananas Cupcakes: Banana cupcake with chocolate ganache filling, peanut butter icing, chocolate drizzle, and a banana chip on top.

Mood: For when you’re stressed out, feeling silly, or a little bit crazier than normal, and life is making you go bananas!going bananas (21)

Wow, it’s been almost exactly a year since I’ve last posted on this blog! That is ridiculous and unacceptable. I have baked since then, I guess I just got too lazy to post on the internet! Well that shall soon change. I have a few recipes that I can post from the last year, stay tuned.

So what inspired this long overdue return to the blogosphere? You see, I was chatting with a friend of mine and a new idea was born. An idea for a bakery which has cupcakes based on your mood. If you’re having a crappy day, you probably want to console yourself with baked goods, but do you want a cheery, fluffy, pink cupcake? NO! You want a cupcake that matches the darkness of your insides. So naturally you would come to “Eat Your Feelings Bakery” and buy a “Darker than Your Soul Chocolate cupcake” (Recipe coming soon!).

Consequently, for the last little bit I’ve been brainstorming different cupcakes that are inspired by moods. This cupcake is the first- “Going Bananas,” a banana cupcake with chocolate ganache filling, peanut butter butter cream icing, chocolate drizzle, and a banana chip for garnish. This cupcake is for when you feel like you’re going a little bit crazy, maybe you’re super stressed, maybe you just feel a little silly that day. Whatever is making you feel bananas, this cupcake is for you!

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Possible variation- if you’re lazy and don’t feel like cutting little cones out of every cupcake, which is probably a reasonable use of your time, just skip the ganache and throw some chocolate chips in the batter.

Instructions

First prepare the ganache I always forget to do this ahead of time then have to wait an unneccessary amount of time for it to cool down. You think I’d learn. So for the ganache, take the 1/4 cup of heavy cream and bring it to a boil on the stove. As soon as it starts boiling, pour it over your 3/8 cup of chocolate chips. Wait a minute, then stir until smooth. Let cool for 2 hours at room temperature.

Preheat the oven to 350.

Get out 2 mixing bowls. First, mix the 1 c. flour, 1/2 T baking powder, and pinch of salt in the smaller bowl (if one is smaller). Use the bigger bowl for the wet ingredients because you’ll be adding everything to them. I always forget this and end up juggling my bowls or dirtying more than necessary. Anyway, then beat together the 5 T. of butter and 1 cup of sugar for a few minutes, until light and fluffy. Continue beating, and add the eggs one at a time. Lastly add the mashed banana. Alternate adding the flour mixture and butter milk to the batter, starting ending with the flour (I usually do flour, buttermilk, flour, buttermilk, flour).

Spoon the batter into lined muffin tins. Because I am a beautiful genius, I checked if we had cupcake liners but not how many we had. We had 3. So I improvised with some parchment paper- if you wish to do this method, just take parchment paper, cut into roughly 5 inch squares, and push down into the cupcake tin. It’s hard to make it stay down and parchment paper is not the most cooperative, so I would suggest using cupcake liners.

The cupcakes, ready to go in the oven and be baked!

The cupcakes, ready to go in the oven and be baked!

Bake for 20-22 minutes at 350, until a toothpick comes out clean.

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Cupcakes! All done baking. Mine did not rise very much, not quite sure why. I may need to add more baking powder next time. Still delicious though!

After your cupcakes are done, let them cool. While they’re cooling, make the icing. Blend 1 cup peanut butter and 5 tablespoons butter until smooth and fluffy, about 3 minutes or so, scraping down the sides as necessary. When smooth, add the 1 cup confectioner’s sugar gradually, along with the 1 1/2 t. of vanilla extract. Once that is all combined, add the 4 T of heavy cream, and voila! You have the most delicious icing known to mankind. Seriously so good.

The icing. Yes that is a finger indent where I scooped out some icing. Nobody's perfect.

The icing. Yes that is a finger indent where I scooped out some icing. Nobody’s perfect.

Now comes the fun part- putting it all together! Best. So we’re going to fill the cupcakes using the cut out method. Cut out a little cone from the top of a cupcake by inserting a knife by the edge at an angle, and slowly cutting around in a circle.

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This is how you cut the cone out.

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Look! A hole in which we can put delicious chocolate filling.

Now to fill the hole. Get your ganache and spoon an amount into the hole. I like to fill it right up to the top- who cares if the cone doesn’t fit back in perfectly? You’re covering the top with icing. No one can see it. Make it messy! So after filling, set the cone back on top- don’t push down too hard so the chocolate goes everywhere except for inside the hole. That would be ridiculous. Let it pop up a bit.

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Fill er up!

Mmmm chocolate oozing out the sides. So good.

Mmmm chocolate oozing out the sides. So good.

Now for the icing! Put some of that delicious peanut buttery goodness into a piping bag with a star tip. Or, if you’re cheap and unfancy a plastic bag with a hole cut out the tip works in a pinch. Or use a knife and spread it, no judgement. Just put the icing on the cupcake! If you’re like me, you’re afraid to pipe on too much icing in case you run out for the last few, and then have leftover icing. What does one do with leftover icing? Not sure. So just go nuts and don’t have leftover!

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Ready to pipe!

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All iced up.

And lastly, the finishing touches. Chocolate drizzle. I had a ridiculous amount of leftover ganache (I posted the ingredients for half of the amount I made) so I just microwaved a little bit of the leftover and drizzled it over with a spoon. If you don’t have leftover ganache or didn’t do the ganache, melt some chocolate in the microwave or on the stove and drizzle. Lastly, add a banana chip to each to remind you that these are indeed banana peanut buttery chocolate deliciousness, and you’re done! Going Bananas for these cupcakes 😉

So delicious. I think I'm going to declare this mission successful.

So delicious. I think I’m going to declare this mission successful.

Ingredients (Makes 12 cupcakes)

Cake Batter:

  • 1 cup flour
  • 1/2 tablespoon baking powder
  • pinch of salt
  • 5 tablespoons butter, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup butter milk (substitute: put 1/2 T of vinegar n the measuring cup and fill it up the rest of the way with the milk, stir around a bit. Buttermilk!)
  • 2 cup mashed ripe bananas (about 1/2 cup)

Peanut Butter Frosting

  • 1 cup creamy peanut butter
  • 5 tablespoons butter, at room temperature
  • 1 cup confectioners sugar
  • 1 1/2 teaspoons vanilla extract
  • 4 tablespoons heavy cream

Chocolate Ganache

  • 1/4 cup heavy whipping cream
  • 3/8 cup chocolate chips

12 dried banana chips for garnish

Brief Instructions:

First prepare the ganache- boil 1/4 cup of heavy whipping cream on the stove in a small pot. When it boils, pour it over the 3/8 cup of chocolate chips. Wait a minute for the chocolate to melt, then stir until smooth. Let sit at room temperature for 2 hours.

Preheat the oven to 350 F.

Get out 2 mixing bowls. In the smaller one, combine 1 cup of flour, 1/2 T baking powder, and pinch of salt. In the other bowl, use a mixer to whip up the 5 T of butter and 1 cup of sugar until fluffy, a few minutes. When fluffy, add 2 eggs one at a time. Then add the 2 mashed bananas and mix more. Add the flour mixture and buttermilk in alternating steps, beginning and ending with the flour. Fill lined cupcake pan, distributing the batter between 12 cupcakes. Bake for 20-22 minutes until a toothpick comes out clean. Let cool on a wire rack.

For the frosting, whip together 1 cup peanut butter and 5 T butter until smooth and fluffy, approx 3 minutes. Then add the 1 cup of confectioner’s sugar gradually, along with the 1 1/2 t of vanilla extract. Lastly, add the 4 T of heavy cream.

Cut a cone into the top of each cupcake. Fill the hole with the ganache and put the cone back in the top of the cupcake. Pipe icing. Take leftover ganache or some melted chocolate and drizzle over the cupcakes. Add a banana chip to each for garnish. The end!

For storage (if any cupcakes make it there), I usually store in the fridge just cause, but let them warm to room temperature before eating, otherwise the texture of the icing is like butter and no one wants to eat a stick of butter.


Cupcake recipe was adapted from Annies Eats and the frosting from Sally’s Baking Addiction.

Delicious Chocolate Banana Brownies with Caramel Sauce

Well, still in Peru, and Victoria and I decided to make brownies. While we were baking, I got the amazing idea to add bananas and top with caramel sauce. It was delicious, best decision ever. Well, except for the sauce… we to make a caramel sauce, but as you’ll see in the pictures, it didn’t quite work out. I think I over cooked it; it became all grainy and hard. The recipe (found here http://thelevelheadedchef.wordpress.com/2013/04/26/caramel-sauce-without-heavy-cream/) said to just boil sugar with milk and butter, but I think next time I’d rather do the kind of sauce where you cook the sugar separately to make the caramel first, and then add the cream and butter.  But anywho. Super delicious and fudgey brownies.

This recipe adapted from http://www.annies-eats.com/2009/08/05/chewy-fudgy-triple-chocolate-brownies/

banana brownies (31)First off, melt the chocolate in a double boiler with some butter. We took a large pot, simmered some water, and then set a smaller pot inside. You can also just melt it on low heat on the stove, or even the microwave if you microwave on low and stir often.

banana brownies (22)Banana time! Mask the banana up well. We had fairly yellow bananas, so it’s not too mushy. You can totally use old bananas, like you would for banana bread.

banana brownies (30)Then mix the banana with the eggs, sugar, vanilla, and salt.

banana brownies (1)Add the chocolate and stir until incorporated. Then stir in the flour until well combined. Pour it into a pan and bake for 35-40 min at 350 F.

banana brownies (11)Mmmm yummy brownies! They look tasty! But wait, there’s more!

Below is my failed attempt at caramel sauce. Take this as an example of what not to do.

banana brownies (3)For this recipe, you put 1/4 c milk, 4 T butter, and 1/2 cup sugar in a pot. Then boil it vigorously for 3-4 minutes.

banana brownies (9)Look it’s boiling!

banana brownies (14)This is where it started to get weird. I thought it didn’t look dark enough, so I kept boiling it. Then it got kind of watery, and too thick.

banana brownies (15)Aaaaand when it cooled this happened. Caramel chunks. Not burned, but definitely now what was supposed to happen.

banana brownies (20)We still decided to try to use the caramel sauce anyway, so we heated it back up and added some milk. It just got hard again on top of the brownie, but didn’t taste entirely bad. maybe could have made caramel chips to put inside the brownie? Not sure. Below is a different caramel recipe that I would recommend using; I’ve used it before for a Banana Cream Pie and it worked splendidly. Or you can try this recipe that I botched. Maybe you will fare better.

Ingredients:

  • 11 oz unsweetened baking chocolate
  • 8 tbsp. butter
  • 3 eggs
  • 2 cups sugar
  • 2 bananas, mashed
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup flour

Caramel sauce

  • 1/2 cup sugar
  • 1/2 tsp corn syrup
  • 1 tbsp water
  • 1/4 cup heavy cream
  • 3 tbsp unsalted butter, cut into cubes
  • 1/4 tsp salt
  • 3/4 tsp vanilla extract

Directions:

Preheat the oven to 350 F. Grease an 8 inch baking pan and set aside.

Using a double boiler, or a smaller pan set in a pot of simmering water, melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool.

In a medium bowl, combine the eggs, sugar, vanilla, mashed bananas, and salt; whisk until combined, about 15 seconds. Whisk in the warm chocolate mixture until incorporated. Then stir in the flour with a wooden spoon until just combined. Pour the mixture into the prepared pan, and spread evenly with a spatula. bake until slightly puffed and a toothpick in the centre comes out with a small amount of sticky crumbs on it (everyone loves  gooey brownie!). Should be about 35-40 minutes. Transfer the pan to a wire rack and let cool for a bit.

Sauce:

While the brownies are cooking, time to prepare the caramel sauce! First stir the sugar, corn syrup, and water together in a medium saucepan over medium heat until the sugar dissolves. Increase the heat and bring to a boil without stirring, and cook, occasionally swirling pan and brushing down the sides with a wet pastry brush until sugar is deep amber in colour, 6-8 minutes. Remove caramel from heat, whisk in heavy cream, butter, and salt (it’ll bubble, that’s normal). Let cool for 5 minutes, then whisk in vanilla. Let it cool. This can be made a bit ahead of time and reheated to put on the brownies.

Voila! Hopefully your caramel sauce turns out better than mine! You’ll never make brownies without bananas again.

Other variations to try:

Peanut butter swirl brownies: After the batter is all prepared and ready to go in the pan, take some peanut butter and place a few globs on top of the batter. Then take a butter knife and swirl the peanut butter through the brownies.

Chunky brownies: Add a cup of your favourite candy chips, whether butterscotch, chocolate, dark chocolate, white chocolate, whatever. Be creative. You can throw some nuts in too if you desire.

Super Easy Zucchini Chocolate Chip Muffins

Hello All! It’s been a while since I published anything, seeing as I’m in Peru. I have been baking a bit though, with some… interesting substitutions. You see, in the small town of Urubamba, sometimes you can’t quite find everything you’re looking for. Which led to me using a brick of hot cocoa chocolate in place of baking chocolate, which I was using as a substitute for cocoa powder in a red velvet cake. It ended up being not bad, I put in less sugar and butter because there was some in the hot cocoa chocolate, and everything worked out ok. But that’s the kind of thing that ends up happening when I bake here.

To the recipe of the day. Zucchini Chocolate Chip muffins. My friend had sent me the recipe, and the ingredients are pretty simple, so I thought I’d give it a go. Turned out pretty well, if I do say so myself, although the gas oven doesn’t quite cook evenly. Still, none of them were burned badly! The original recipe can be found here.

Like I said, pretty simple. Add all the dry ingredients and wet ingredients in separate bowls. Mix them together, fold in the chocolate chips and zucchini, bake, and voila! Muffins. Make sure you grease the pan well if you don’t use cupcake liners.

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Grated zucchini! The secret to a delicious muffin 🙂

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This is the chocolate that I chopped up as chips, a local brand owned by nestle. There were peanuts in, which I mostly picked out but I’m afraid some remained. It was about half as expensive as the Hershey bar, though, so definitely worth it.

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For the lemon juice I used some juice from these tiny limones they have here. I’m not sure if they’re really limes or lemons, or a combination, but they do the trick. Tiny but powerful!

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Finished batter in the pan! Mmmm so tasty! I can never resist trying the pre-cooked batter.

 

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The finished product! Mmm Mmm good 🙂

Ingredients:

  • 1 1/2 cups flour
  • 3/4 cup white sugar (or mix some brown in. Doesn’t really matter)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1/2 cup miniature semi-sweet chocolate chips (or just chop up some chocolate you happen to have on hand. A candy bar. Whatever.)
  • 1/2 cup chopped walnuts (I don’t really like nuts and they’re expensive. totally optional)

Instructions:

  1. Pre-heat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine flour, sugar, baking soda, cinnamon, and salt in a bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
  3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.Voila! And they’re done. Yay muffins!

Optional: You can also make a yummy streusel topping to make them even tastier. Just combine 1/4 cup flour, 1/8 cup sugar, 1 tablespoon butter, and 1/2 t cinnamon. Cut in the butter with a fork until the butter is in tiny pieces, then after you put the batter in the cupcake pans sprinkle a bit of streusel on top. Yum!