Hot chocolate cupcakes

Preparation time: 25 minutes

Cooking time: 20 minutes

Makes: 12

Chocolate cupcake with whipped buttercream topped with marshmallows, cocoa powder and steam!


Ingredients:
4oz Unsalted butter
4oz Self raising flour
4oz Caster sugar
2oz Cocoa powder
2 Eggs

Buttercream:
200g Unsalted butter (soft)
450g Sifted icing sugar

Decoration:
Sprinkle of cocoa powder
Around 36 mini marshmallows (3 on each)
50g Dark chocolate

Method:

1. Preheat your oven to 180°C and line a cupcake tray with cases. In a bowl mix together the butter and sugar using an electric whisk. Whisk until light and fluffy, from there add in the eggs, cocoa powder and flour and carry on whisking until fully combined.

2. Spoon the mixture evenly into each case and place in the oven for about 15-20 minutes or until golden brown. When your cupcakes are done set aside to cool.

3. While your cupcakes are cooling its time to make the chocolate steams. Line a dinner tray with grease proof paper. Melt 50g of dark chocolate in the microwave or over a pan. When the chocolate has melted, move into a small piping bag and pipe large S letters like steam. Make at least 12 to put onto each cupcake. Place in the fridge until you have decorated the cakes.

4. Cream the butter into a large bowl. To make the buttercream look whiter and more like whipped cream, keep whisking the butter until light in colour. Then gradually add in the icing sugar. Place the buttercream into a large piping bag fitted with a nozzle of your choice! Pipe a swirl on each cupcake, top with 3 marshmallows and carefully place the chocolate steam on top. Repeat for each cupcake until complete. When decorated, pour a little bit of cocoa powder into a sieve, gently sprinkle cocoa powder over the cupcakes, try not to hit the sieve too hard.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Chocolate orange mini roll trifle

Preparation time: 30 minutes

Cooling time: 25 minutes

Makes: 6 small sized glasses

Chocolate orange mini rolls with orange jelly topped with chocolate angel delight and whipped cream, not forgetting chocolate sauce and zest.
Ingredients
4 Chocolate orange mini rolls
Hartley's orange jelly (135g)
Chocolate angel delight (59g)
300ml Milk
600ml Whipping cream
Drizzle of chocolate sauce
Zest off an orange
6 Ice cubes

Method:

1. Unwrap the mini rolls and cut them into slices, place them on the side of the glasses going round in a circle.

2. To make the jelly, boil the kettle and cut the squares with scissors into a jug, then pour a bit of hot water into the jug, stiring the jelly until the cubes have dissolved. To make the jelly set quicker add 6 ice cubes into the jug and mix until ice cubes have melted. Pour in each glass until the jelly fills over the top of the mini rolls. Place in the fridge for 10 minutes

3. To make the angel delight pour the chocolate powder into a bowl and add the milk, whisk until blended together and makes a smooth and creamy consistency. Get the glasses out of the fridge and check to see if the jelly is set, if so place some angel delight in, leaving room for the whipped cream in top. Place in the fridge for 5 minutes until the angle delight has set.

4. Whilst they are in the fridge to set, make the whipped cream and zest the orange. Pour the whipping cream into a large bowl and whisk until fluffy cream has appeared. Place this into a piping bag with a star nozzle and place this in the fridge.

5. Carefully zest the orange skin into long thin strips. Remove the glasses and cream out of the fridge. Pipe the whipped cream on top of the angel delights in the glass until it reaches the top. Drizzle a small amount of chocolate sauce and place the zest on top!

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Chocolate popcorn cupcakes

Preparation time: 25 minutes

Cooking time: 20 minutes

Makes: 12

A chocolate cupcake topped with chocolate caramel icing and popcorn


Ingredients:
4oz Unsalted butter
4oz Self raising flour
4oz Caster sugar
50g Cocoa powder
2 Eggs

Buttercream:
200g Unsalted butter (soft)
450g Sifted icing sugar
½tsp Vanilla extract
150g Chocolate caramel spread

Decoration:
Chocolate popcorn

Method:

1. Preheat your oven to 180°C and line a cupcake tray with cases. In a bowl mix together the butter and sugar using an electric whisk. Whisk until light and fluffy, from there add in the eggs, cocoa powder and flour and carry on whisking until fully combined.

2. Spoon the mixture evenly into each case and place in the oven for about 15-20 minutes or until golden brown. When your cupcakes are done set aside to cool.

3. While your cupcakes are cooling its time to make the buttercream. Cream the butter into a large bowl whilst gradually adding the icing sugar. Cream until light and fluffy. Add the vanilla and chocolate caramel spread, stir well. Place the buttercream into a large piping bag fitted with a nozzle of your choice! Pipe 7 dots on each cupcake and top them with popcorn.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Black treacle flapjack

Preparation time: 10-15 minutes

Cooking time: 20-25 minutes

Makes: 8-12 pieces

A lovely sweet oaty flapjack filled with delicious black treacle, topped with dark chocolate and popping candy perfect for the crackle on bonfire night!




Ingredients:
150g Butter
75g Light brown sugar
3 tbsp Black treacle
250g Oats
200g Dark chocolate
63g Tesco's popping candy


Method:

1. Preheat the oven to 180℃ and line a 20cm square tin with greaseproof paper. In a pan melt the butter and black treacle on a low heat. Once that has melted take off the heat and add in the oats.

2. Place this into the tin, level and press the mixture evenly with the back of a spoon. Bake in the oven for 25 minutes or until golden brown.

3. Remove from the oven and set aside until cool.

4. When the flapjack is cool, cut the flapjack into squares. Melt the chocolate over a pan or in the microwave and dip the flapjacks halfway into the chocolate then sprinkle the popping candy on top.

There you go! I really hope you enjoyed this recipe, if you did please let me know by messaging me and commenting. If you have any requests for any desserts I should make then please let me know! I will be happy to try any.

Be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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