yeah, these were made for school (again). i bought these along to my second-last day of year 11, before i go on exam leave. these are basically chocolate cupcakes with a cheesecake filling, made even more sinful with extra chocolate chips added in. yum. and because there is no frosting, i was able to carry many of these to school without damage, and these were minis again. recipe was from smitten kitchen.
these fellas taste better after chilling them overnight…it’s more moist/fudgy and the whole thing just tastes better.
i made these for my last ever physics lesson in my life – i’m not going to be taking it for IB, so yeah. the recipe was the same one i used last time for birthday cupcakes, the previous post is here. (this recipe is officialy foolproof for me :D)
this time i made them into minis, as it would be quite impossible for me to lug 25 standard sized cupcakes to school along with my books without half of them being squashed. i didn’t have much time to do the frosting, so i just topped each with an m’n’m and iced ‘Mr’ and ‘L’ onto two (my physics’ teacher’s name)
even though you’ll never read this: thankyou mr L for being a great teacher and for making physics easier to understand! i’m going to miss your lessons! (not so much of the actual physics though :P)
made for michelle’s birthday. they were wonderful, and everyone liked them alot! the frosting was divine, and its sweetness complimented the cupcake’s bitter chocolatey-ness. the recipe (from cupcake bakeshop) is definently a keeper!
the decoration was very simple as i cannot do anything fancy and those dragees and sugar decorations were the only thing i had on hand. the cupcakes were quite easy to whip up…i was going to do vanilla frosting as well but i think i overbeat that and it turned out somewhat watery…so i just frosted them with chocolate frosting. 😛
the cupcake on its own is yummy as well. it has a bitter-sweet chocolatey taste and very soft, fluffy and light. good for people (like my mum) that like to eat cake but can’t stand sugary things like frosting. but i still think it’s better with the frosting 😛 i used varlhona cocoa powder, andi was suprised at the chocolatey-ness of it. jeng.
the recipe says that it is supposed to be a flat cupcake…but for some reason mine were domed! thank god they didn’t overflow…i kept my fingers crossed when i saw them rising rapidly! next time i’m going to fill the papers halfway only instead of 2/3 or 3/4s full.