Reese’s Peanut Butter Chocolate Cupcakes

If you love peanut butter, chances are you’re a huge fan of Reese’s Peanut Butter Cups. This Peanut Butter Chocolate Cupcake recipe pays homage to this American candy and takes a love of peanut butter to a whole new level.

The chocolate cupcakes are rich, moist(sorry!) and decadent. They are topped with a creamy peanut butter buttercream which is sweet and salty all at the same time and the cakes are filled with a little nugget of peanutty goodness. Finished off in the only way they should be, sprinkled with the mighty peanut butter cup. Treat your loved ones (and yourself) to something a little bit naughty. Go on, you deserve it.

Reese's Chocolate Cupcakes

Full credit goes to Cupcake Jemma for this delicious recipe:

INGREDIENTS:

For the chocolate cupcakes

  • 140g plain flour, sifted
  • 185g caster sugar
  • 30g cocoa powder
  • 40g milk chocolate chips
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 125g buttermilk
  • 120ml cold coffee (I use one tsp of instant coffee granules)
  • 100ml vegetable oil
  • 1 large free range egg

For the filling

  • 125g peanut butter
  • 125g icing sugar, sifted
  • 30g butter
  • Pinch of salt

For the buttercream

  • 150g softened unsalted butter (I use Lescure)
  • 80g peanut butter
  • 340g icing sugar, sifted
  • 3-4 tbsp milk

Chocolate Peanut Butter Cupcakes

METHOD:

1. Preheat your oven to 160°C/Gas Mark 3. Line your 12-hole muffin tin with cupcake cases.

2. Sift all the dry ingredients into a mixing bowl (caster sugar, cocoa powder, bicarbonate of soda, salt and plain flour) and add the chocolate chips. Using a hand whisk, mix this until all the dry mixture is well combined.

3. Once you have done that, put the dry mixture bowl to one side. Now it’s time to add all your wet ingredients into a separate mixing bowl (buttermilk, cold coffee, vegetable oil and one large egg). Again, using the same whisk, whisk the wet mixture together until combined.

4. Pour the dry mixture into the wet mixture bowl and bring the mixture together, whisking thoroughly until combined and you have a smooth rich chocolatey cupcake mixture. As this is a fairly wet mixture, it is recommended you pour the mixture into a jug and use this to fill you cupcakes to avoid any extra mess or spillages.

5. Pour the mixture evenly into each cupcake case and bake for around 25 mins (it will differ with every oven and how much mixture you have placed in each case so check to see if a knife comes out clean, if it doesn’t, they may need an extra 5 mins). Transfer to a cooling rack and leave to cool completely before piping the peanut buttercream on top.

6. In the meantime, you can make the peanut butter filling. You can use a food processor for this but I used my electric mixer which also worked equally as well. Pop your butter, peanut butter and sifted icing sugar into the mixer and blitz together for a couple of minutes until it clumps together and combines, you’re looking for a squidgy consistency. Pop the mixture into a smaller bowl and squidge together by hand until it combines into one ball. Put this to one side until your cupcakes are out of oven and have cooled.

Chocolate Peanut Butter Cupcake Recipe

7. Now it’s time to make your peanut buttercream. Add the butter and peanut butter into the mixer and beat on high speed for 5 minutes until it goes really smooth and pale. Add the sifted icing sugar into the bowl in two stages, beating for 5 minutes between each addition. Remember to start the mixer on a low speed to avoid your icing sugar going everywhere!

8. At this point you will notice the buttercream is really thick, so to loosen up the mixture and make sure it is a lovely smooth and silky consistency we need to add the milk. Gradually add the milk a tablespoon at a time until you have the desired consistency (the amount in the recipe is just a guideline).

9. Once your cupcakes have cooled, it’s time to put everything together! First you will need to make some room for that lovely peanut butter filling and to do this, make a hole in the middle of the cupcakes (I used an apple corer but a knife will work just as well). Add a little nugget of the peanut butter filling into each cake, filling it until it reaches to the top of the cupcake.

10. Pipe the buttercream on top of the cakes. I used the close star nozzle for these cupcakes to make a pretty swirly pattern. Finally, finish the cakes with some broken pieces of Reese’s Peanut Butter Cups and there you have it. You have just made your very own piece of chocolatey peanut buttery piece of heaven. Enjoy!

Peanut Butter Chocolate Cupcake Recipe

If peanut butter aint your thing, check out my other cupcake recipes and find your favourite. Happy baking!

Advertisements

Chocolate Praline Cupcakes

What are your favourite chocolates?

For me, it’s those silky smooth Guylian seashells. OH MY GOD that truffle centre gets me every time.

That’s why, for my next cupcake recipe, I decided to make my very own chocolate praline cupcakes, inspired by favourite chocolate treat.

Hazelnut Cupcakes Recipe

These chocolate hazelnut cupcakes have a really lovely texture to them due to the ground roasted hazelnuts which leaves you with an indulgent chocolate cupcake and a distinct nutty flavour. Yum.

And I haven’t stopped there, to add even more chocolate nuttiness, these badboys are topped with a very naughty Nutella buttercream.

This chocolate hazelnut cupcake recipe is inspired by Cupcake Jemma’s How to Make Nutella Cupcakes video tutorial. I’ve used and watched so many of her tutorials but she’s basically the cupcake queen so not even ashamed about it one tiny bit.

Chocolate Hazelnut Cupcakes

It’s a really simple recipe but it’s one of my favourites so far. If you give them a go please let me know how they turn out, I’d love to see!

If you fancy drooling over some of my other bakes and cake ventures around Yorkshire, head over to my Instagram. I just can’t be held responsible for any cake cravings that will follow!

Chocolate Hazelnut Cupcake Recipe

INGREDIENTS:

For the Chocolate Praline Cupcakes

  • 100g Self-Raising Flour
  • 25g Cocoa Powder
  • 125g Caster Sugar
  • 1/4 tsp Bicarbonate of Soda
  • 60g Ground Roasted Hazelnuts
  • 140g Unsalted Butter (I use Lescure)
  • 2 Large Eggs
  • 1.5 tbsp Whole Milk
  • 1/2 tsp Vanilla Extract

For the Nutella Buttercream

  • 150g Unsalted Butter
  • 200g Nutella
  • 300g Icing Sugar, Sifted
  • 6 tbsp Whole Milk
  • Guylian Chocolates (roughly chopped – for decoration)

Chocolate Praline Cupcakes

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases.

2. Sift all the dry ingredients into a mixing bowl (caster sugar, cocoa powder, bicarbonate of soda and self-raising flour) and add the ground hazelnuts.

3. Add the eggs and butter into the dry mixture and mix for approximately a minute using an electric mixer on a medium speed until the mixture is combined. Add in the whole milk and vanilla extract and beat for another minute. Remember the batter will not be completely smooth due to the ground hazelnuts which will add a bit of texture to the cupcake!

4. Spoon the mixture evenly into each cupcake case and bake for around 20 mins (it will differ with every oven and how much mixture you have placed in each case so check to see if a knife comes out clean, if it doesn’t, they may need an extra 5 mins). Transfer to a cooling rack and leave to cool completely before piping the Nutella buttercream on top.

5. In the meantime, you can make the Nutella buttercream. Pop your butter and Nutella into the mixer and beat on high speed for 5 minutes until it goes really smooth and pale. Add the sifted icing sugar into the bowl in two stages, beating for 5 minutes between each addition. Remember to start the mixer on a low speed to avoid your icing sugar going everywhere!

6. At this point you will notice the buttercream is really thick, so to loosen up the mixture and make it a lovely smooth and silky consistency we need to add the milk. Gradually add the milk a tablespoon at a time until you have the desired consistency (the amount in the recipe is just a guideline).

7. Once your cupcakes have cooled, it’s time to pipe! Place the Nutella buttercream into a piping bag and splodge a generous blob on top (I have used an open circular nozzle for my cakes). Simply squeeze the buttercream in the centre of the cakes until it almost covers them and slowly pull upwards and do one circular motion round the blob to get your added height.

8. And because these are chocolate praline cupcakes, they wouldn’t be complete without a sprinkling of Guylian chocolates on top for an extra chocolatey treat. Enjoy!

Ginger and Cinnamon Cupcakes

So here it is, my first recipe of 2018 and I’ve decided on some spice-filled, super indulgent, ginger and cinnamon cupcakes.

A little twist on many of the gingerbread cupcake recipes I tend to come across online, I’ve decided to add more spices and top these beauties off with the creamiest vanilla buttercream (courtesy of Cupcake Jemma’s buttercream masterclass).

And I didn’t stop there. I have also added a miniature (although I struggle with miniature anything so they’re kind of normal size) gingerbread cookies. These are loaded full of even more spices and currants – because I’m all about that healthy lifestyle balance.

Ginger and Cinnamon Cupcakes Recipe

If any of you have read my previous cupcake recipes, you may have noticed the absence of an electric mixer. This meant everything was mixed and whisked by hand and it made the entire process a lot longer. Over Christmas though, I was treated to a snazzy new stand mixer that has completely revolutionised my baking – seriously how did I ever cope before?!

I have the Kenwood Stand Mixer KM240 900W and it is just fabulous. I know many of you may have or will definitely have heard of the Kitchen Aid mixers (it’s what they use on Great British Bake Off and you see them popping up on all those beautiful baking feeds on insta) but they are pretty pricey. This Prospero Stand Mixer has everything you need to mix up your masterpieces and whip up your favourite buttercreams. It just makes everything an absolute doddle and if you are currently on the search for a cake mixer, I would definitely recommend this one.

There are three different elements to this cupcake and at first glance, it may seem like you have to invest in a lot of ingredients. However, the ingredients are very similar in both the cupcakes and the cookies so it’s more about having the right amount of ingredients for both elements rather than a large variety of different things.

For the vanilla buttercream though, I followed Cupcake Jemma’s recommendation and opted for Lescure Unsalted French Butter. I found some at my local Waitrose, it is pricey but it makes a massive difference to the overall creaminess and whippy texture of the buttercream.

Gingerbread Cookie Cupcake

I had many compliments about it with these cupcakes and everyone commented on how white the buttercream was – almost like whipped cream. So if you’re wanting to go all out and be showered with the same praise…it’s definitely the one to go for and I will be using this in all my future recipes.

And finally, the Gingerbread Cookie Recipe actually makes around 10 large cookies so you will probably have a lot of mixture left over. I just made another batch of larger rock cakes with the remaining mixture which also went down a treat. I bake these all the time at home and they’re so quick and easy to bake and perfect if you’re having guests over for a brew (or if you get peckish).

INGREDIENTS:

For the Ginger and Cinnamon Cupcakes

  • 150g Unsalted Butter (I use Stork)
  • 150g Light Muscovado Sugar
  • 150g Self-Raising Flour
  • 2 tsp Ground Ginger
  • 1 tsp Cinnamon
  • 2 tsp Mixed Spice
  • 3 Medium Eggs
  • 1 tbsp Whole Milk

For the Vanilla Buttercream

  • 150g Unsalted Butter (I use Lescure)
  • 340g Sifted Icing Sugar
  • 3 tbsp Whole Milk
  • 1 tsp Vanilla Extract

For the Miniature Gingerbread Cookies

  • 200g Self-Raising Flour
  • 1tsp Baking Powder
  • 2 tsp Mixed Spice
  • 100g Unsalted Butter (I use Stork)
  • 85g Light Muscovado Sugar
  • 100g Currants, Raisins or Mixed Dried Fruit
    (whatever you want to bang in there really)
  • 1 Egg
  • 2 tbsp Whole Milk
  • Demerara Sugar (for sprinkling)

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases.

2. Cream together the butter and sugar. Using a sifter, put the flour and spices into a separate mixing bowl. Add the beaten eggs into the creamed butter and sugar with the mixer on a low speed, alternating with the flour/spices until fully combined. Add in the milk and then continue to mix well.

3. Spoon the mixture evenly into each cupcake case and bake for around 25 mins (it will differ with every oven and how much mixture you have placed in each case so check to see if a knife comes out clean, if it doesn’t, they may need an extra 5 mins). Transfer to a cooling rack and leave to cool completely before piping the vanilla buttercream on top.

4. Whilst your cupcakes are baking in the oven it’s time to get started on your mini gingerbread cookies. Line a baking sheet with parchment paper. Sift the flour, baking powder and spices into a large mixing bowl. Add the butter (cut into small pieces). Rub the butter with your fingertips gently until the mixture forms fine crumbs (or you can do this using a food processor if you have one).

5. Add the sugar and fruit and mix together until combined, finally add the egg and milk. Mix to a firm and sticky dough. Spoon twelve rough blobs onto the baking sheet, leaving some space for the cookies to spread out. Mix together the demerara sugar and some extra mixed spice and sprinkle over each blob before placing them in the oven. Bake for 20-25 mins or until golden brown on 180°C/Fan 160°C/Gas Mark 4.

6. Finally it’s time to make the buttercream. Pop your butter into the mixer and beat on high speed for 5 minutes until it goes really smooth and pale. Add the sifted icing sugar into the bowl in two stages, beating for 5 minutes between each addition. Remember to start the mixing on a low speed to avoid your icing sugar going everywhere!

7. Next, add the whole milk and vanilla extract (I pre-mix these liquids in a bowl to help the wet mixture combine with the buttercream better). Speed up the mixer for one last time on high for another 5 minutes.

8. Once your cupcakes and cookies are cooled, it’s time to put it all together! Place the vanilla buttercream into a piping bag and pipe a generous swirl on top (I have used an open star nozzle for my cakes), place your gingerbread cookie on top and there you have it!

Stick with it, it seems like a lot of baking, ingredients and know-how goes into these cupcakes but really, it’s just a few simple recipes bashed together to make something really impressive.

Spiced Ginger Cupcakes

I hope you like them as much as I do, check out my latest cupcake recipes on my blog and please let me know if you have any cupcake flavours you’d like me to whip up for my next bake!

Carrot and Walnut Cupcakes

Carrot cake isn’t everyone’s cup of tea. I must admit, when cake is on the agenda I don’t usually think of choosing the one with vegetables stuffed inside. However, I have made my way through many-a-carrot-cake (for research purposes obviously) and have perfected my own carrot and walnut cupcake that is all kinds of satisfying. Inspired by Paul Hollywood’s ultimate carrot cake recipe, I have tweaked a few of the ingredients and measures to suit my own tastes, and hopefully yours too.

Although the actual baking process is fairly simple, the prep work does take a lot of time and patience. But trust me, when you pull those cupcakes out of the oven and get a whiff of all those spices working in perfect harmony, all the pain, shredding and tears will be well and truly worth it.

Carrot and Walnut Cupcakes

The main changes I have made to Hollywood’s recipe is switching pecans for walnuts, (initially it was because they’re a bloody nightmare to find in the supermarket) but now I just think the taste works better. I have also added lots more spices because you can never have too many and mixed spice is pretty much the greatest thing ever.

INGREDIENTS:

For the carrot cake cupcake

  • 155ml sunflower oil
  • 230g self-raising flour
  • 1 tsp baking powder
  • 1½ tbsp ground cinnamon
  • 2 tbsp mixed spice
  • 1 tbsp ground ginger
  • 230g light brown muscovado sugar
  • 100g walnuts, chopped into quarters
  • 260g carrots, finely grated
  • 3 medium eggs, beaten

For the icing

  • 50g margarine, softened (I use Stork)
  • 200g cream cheese (I use Philadelphia)
  • 150g icing sugar, plus extra to dust

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases. Using a sifter, put the flour, baking powder and spices into a large mixing bowl. Add the sugar, chopped walnuts and finely grated carrots. Stir until the mixture is combined. Add in the beaten eggs and sunflower oil and then continue to mix well.

2. Spoon the mixture evenly into each cupcake case and bake for around 35 mins (it will differ with every oven and how much mixture you have placed in each case so check to see if a knife comes out clean, if it doesn’t, they may need an extra 5 mins). Transfer to a cooling rack and leave to cool completely before icing.

3. For the cream cheese icing, beat the butter in a large bowl with a hand mixer until it has softened up. Add the cream cheese and beat again until it is well mixed. Sift over the icing sugar gradually and then beat until smooth.

4. Place the cream cheese icing into a piping bag and once your cupcakes have totally cooled, ice them any way you like. (I always opt for a large star nozzle for piping), sprinkle a few leftover chopped walnuts and voila!

I hope you love them as much as I do!

Crumbs and Doilies

I have fangirled over Crumbs and Doilies for well over a year now and when I’m not drooling over their Instagram account, I’m watching Cupcake Jemma’s YouTube channel, falling in love with all the delicious cupcakes that are being created in front of my eyes.

So on a recent trip to London, it was the first on my list of places to go and visit. Situated in the super cool and super vibey district of Soho, Crumbs and Doilies is nestled inside Kingly Court on a quaint cobbled street.

As I stepped inside the shop I was confronted with cupcake overload. The most beautiful counter of cupcakes with every flavour, size and topping you could dream of. And of course I was first in the queue, don’t you just hate that – you start panicking about what to order and choose something without proper contemplation, the mounting pressure forcing you to opt for the safe option.

Crumbs and Doilies Soho

Well the safe option for me is chocolate, always chocolate. So I chose the Ferrero Rocher cupcake, mainly because I had made some the week before and I wanted to experience how the professionals do it.

I also had the added pressure of choosing one for my sister who was waiting outside and asked me to “choose something that looked good” bloody difficult when I was faced with the cupcake counter of dreams. After making another impulse decision and going for a classic Custard Cream number, I ordered a couple of takeaway coffees and joined her on the bench outside.

The shop itself does have a few spots to perch and devour your cake but at that point it was pretty busy. Although it was October, it felt like summer down in London when the sun was shining so we grabbed a seat outside ready to stuff our faces and people watch.

I had really high expectations for this cupcake after it had been shown off a number of times on their Instagram account. And my oh my, it didn’t disappoint. I’m not just saying this, it was literally the best cupcake I have ever eaten.

The chocolate, nutty infused cake was so moist (sorry like most people, I hate that word too but its the only way to describe it accurately) and full of flavour. The buttercream was the lightest, most fluffiest buttercream I have ever tasted and it had a really subtle nutty flavour to it too – kind of like eating a Ferrero Rocher but without the crunch. And then the crunch of the chocolate ganache and sprinkling of chopped hazelnuts was the perfect balance to all that creaminess. All in all, it was perfection.

Crumbs and Doilies 5

And it was only when I got home and had a proper look at my pictures that I spotted the Ferrero Rocher cupcakes were actually gluten free. I have tried my fair share of gluten free cakes (one of my dearest friends is a coeliac so I join her whenever we eat cake or when she’s lucky enough to experience a gluten free badboy of my own) and I can honestly they never taste quite the same – they always seem a little dry. However, I would never have realised the cupcake I ordered was gluten free it was so damn tasty, it actually ramped up my love for it a little bit more.

Crumbs and Doilies, I’m still fangirling over your creations and I can’t wait to go back down and try more.

Lotus Biscoff Cupcakes

I first discovered lotus biscuits in a posh coffee shop in Leeds. Now every time I order a latte, I cross my fingers and secretly pray that a little caramel biscuit in its red wrapper is accompanying it.

Lotus biscuits and coffee are a match made in heaveeeen. The sweet caramelised taste of the biscuit is so unique, once you have experienced such a yummy blend of flavours, no other biscuit quite matches up to it. They also feel a bit classier than your standard rich tea, not sure why, they just do.

So I had been wondering for a while how I was going to transfer this unique taste into a cupcake and stumbled across lotus biscoff spread. Genius.

Recommended as a spread for your toast, I had much bigger plans for this beautiful invention, lotus biscoff cupcakes.

I used light brown sugar for the cakes as this brings that all important caramel flavour to the basic cupcake recipe and I added the biscoff spread into the buttercream, and I must admit, it’s my favourite ever buttercream.

I recently baked a batch and took them into the office to celebrate National Cupcake Week and they were all gone by the first round of brews, so I would say they went down pretty well.

Lotus Biscuit Biscoff Cupcakes

INGREDIENTS:

For the cupcakes

  • 150g light brown sugar
  • 150g self raising flour
  • 150g margarine (I use stork)
  • 1 tbsp whole milk
  • 3 large eggs, whisked
  • 1 tsp vanilla extract

For the lotus buttercream

  • 150g margarine
  • 300g icing sugar
  • 200g lotus biscuit spread

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases.

2. Beat the margarine and light brown sugar until well combined. Add the eggs, self raising flour and vanilla extract and mix together until you have a smooth consistency – you can add the milk if the mix isn’t as smooth as you would like.

3. Spoon the mixture evenly into your 12 cases and bake for 20-25 mins. Once they’re ready to come out of the oven, transfer to a cooling rack and leave to cool completely before adding the lotus buttercream.

4. Whilst the cupcakes are in the oven, you can make the buttercream. Beat the margarine in a large bowl to soften it and gradually add the icing sugar, continuing to beat until smooth. Add in the lotus biscuit spread and continue to beat until it is creamy and caramel-ly mmm.

5. Once the cakes have cooled and your buttercream is ready to pipe, it’s time to decorate. I use a disposable piping bag with a large star nozzle tip. Add the buttercream to the cakes and finish with the lotus biscuit. I crush a couple of the biscuits and sprinkle the crumbs over the cakes to make it extra fancy.

Enjoy!

Peggy Porschen Cakes

Vanity Fair claims they are the “best cupcakes in the world” so naturally, I had to pay a visit to Peggy Porschen Cakes on a recent trip down to London.

Located in the upmarket district of Belgravia, Ebury street is lined with elegantly whitewashed townhouses and luxury hotels. And sat unashamedly in the midst of all this surrounding wealth was an inviting pink pop of colour with the most beautiful floral centrepiece framing its doorway.

As we moved in closer, we noticed a swarm of people circulating outside and we were quickly told we would be put on a waiting list and should expect to be seated in around 40 mins. Wow, this place must be good.

Peggy Porschen7

Although it was a long time to wait for a coffee and cake, it gave me chance to take some fancy shots of the building and stalk what everyone was ordering outside.

I was also catching up with a good friend of mine who abandoned Yorkshire in favour of the big city life and I was reliably informed that in London, you should expect to wait an hour for almost anything you want to do. So, with a 40-minute wait, we had got it pretty good.

Peggy Porschen London

It was a surprisingly warm autumnal day so we were happy to be seated outside and after reading the menu cover to cover, I decided on a chocolate heaven cupcake.
Peggy Porschen certainly knows how to make Instagram-worthy cakes that match up to its super pretty exterior and my chocolate heaven cupcake was almost too pretty to eat. Almost.

They had got the buttercream to cake ratio just right and they opted for a simple but elegant topping to make it all about the flavour in the cake. The chocolate cake was really light, fluffy and incredibly moreish however, if I had to say one thing it would be that I’ve had better buttercreams. This chocolate buttercream seemed a little bland and personally, I didn’t think it did the cake justice.

Peggy Porschen3

For me, the cupcake I had ordered didn’t quite live up to Vanity Fair’s bold statement but the Instagram pics I took certainly made up for it. If you want a “cakexperience”, this is definitely one to tick off the list.

Bourbon Biscuit Cupcakes

Do you know why biscuits are my second favourite things aside from cake? Because biscuits are a guilt-free accompaniment to a cuppa. You’re almost judged if you don’t have a biscuit with your tea, well you are in my house anyway.

So here’s my next question…what is the best biscuit out there? For me, it’s a toss-up between those pink wafers you only find in biscuit selection boxes at Christmas or the timeless classics, custard creams and…yes you guessed it bourbon biscuits.

Bourbon biscuits satisfy every biscuit must-have. Chocolatey? Yes. Crunchy? Yes. Chocolate butter-creamy centre? Yes.

Anyway, I knew it wouldn’t take long before I was combining this with another love of mine, chocolate cake. And without further ado, I bring you… bourbon biscuit chocolate cupcakes.

A fairly simple recipe with basic ingredients, these little cakes are hard not to love. And just because your Bourbon biscuit is placed on top of a cupcake doesn’t mean you can’t have it with a cuppa, it’s still the perfect accompaniment and don’t let anyone tell you any different.

Bourbon Biscuit Chocolate Cupcakes

INGREDIENTS:

For the chocolate cupcakes

  • 140g caster sugar
  • 100g plain flour
  • 30g cocoa powder
  • 1tsp baking powder
  • 40g margarine (I use stork)
  • 120ml whole milk
  • 1 egg
  • 1/2 tsp vanilla extract

For the chocolate buttercream

  • 110g margarine
  • 200g icing sugar
  • 40g cocoa powder
  • 1tbsp whole milk
  • Bourbon biscuits to decorate

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases. Using a sifter, put the flour, baking powder, cocoa powder and caster sugar into a large mixing bowl. Add the margarine and combine using either a mixer (with the paddle attachment) or a good old fashioned wooden spoon until you are left with a sandy consistency.

2. Whisk the egg, whole milk and vanilla extract in a separate bowl/mug and add it to your mixture gradually, continuing to mix well until there are no more lumps. Be careful not to over mix.

3. Spoon the mixture evenly into your 12 cases and bake for 20-25 mins. Once they’re ready to come out of the oven, transfer to a cooling rack and leave to cool completely before adding the chocolate buttercream.

4. Whilst the chocolate cupcakes are in the oven, you can make the buttercream. Beat the margarine in a large bowl to soften it and add half the icing sugar, continuing to beat until smooth. Add in the remaining icing sugar, cocoa powder and milk and beat until it is creamy.

5. Once the cakes have cooled and your buttercream is ready to pipe, it’s time to decorate. I use a disposable piping bag with a large star nozzle tip. Add the buttercream to the cakes and finish with a bourbon biscuit. I bang my bourbons straight in the middle but you can be as artistic as you like.

Go on, make a brew and enjoy one of these bad boys.

Hessian

You know those places that make you feel a little bit cooler as soon as you step inside? Well Hessian is definitely one of those places. I first visited this hidden gem after a mammoth walk around Roundhay Park. Situated on a busy parade in Oakwood, the bold blue statement cafe certainly knows how to catch your eye.

I initially visited for lunch on a busy Saturday afternoon (and by the way – all of the food is insane and presented so beautifully you have to take a snap of it before you take a bite), and enjoyed it so much I decided to return a few weeks later for coffee and cake.

This time I visited on a sleepy Sunday afternoon after the rush of people had been and gone and was able to take a seat wherever I fancied.

Hessian Cafe Oakwood

So I opted to take a seat under this attractive young stag, right by all the chefs working their magic. Hessian makes no apologies for it’s big bold colours, eclectic mix of prints and wall art to give you a retro but relaxed vibe to wine and dine in.

….But back to the coffee and cake. As we waltzed over to our seat we noticed the drool-inducing cakes up on the counter and it was there I spotted the little number I was going to polish off before I had even taken my first sip of coffee. The cinnamon bun.

Hessian Cafe Oakwood

Drizzled in icing and topped with a sprinkling of walnuts, the cinnamon bun was indulgently dense, sticky, cinnamon-y and full of all the spices that remind you of Christmas. It was the perfect size for a coffee date (who am I kidding – I could have had two) but for once, it didn’t leave me with cake envy. My boyfriend ordered the classic chocolate brownie, which was equally yummy but when you’ve got cinnamon on the mind, it’s only the cinnamon bun that’s going to satisfy that craving. And Hessian’s delicious offering certainly did just that.

Hessian may be small, but it is perfectly formed. With super friendly staff and cakes that have already got me planning my next visit, I definitely recommend trying this place for yourself.