Christmas Dark Chocolate Cupcakes

Recipe from Betty Crocker 

I used white frosting without the chocolate and replace the Christmas sprinkles for the chocolate shards. 

Ingredients

Baking Cups

Chocolate Shards

2  tablespoons dark chocolate chips (1 oz)

Frosting

1 1/3 cups dark chocolate chips

1/4 cup butter, cut into small pieces

1 cup whipping cream

Cupcakes

1 cup Gold Medal® all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup boiling water

1/3 cup unsweetened baking cocoa

1/2 cup butter or margarine

3/4 cup sugar

1/2 teaspoon vanilla

1 egg

Directions

1. In small microwavable bowl, microwave 2 tablespoons chocolate chips uncovered on High 1 minute, until melted, stirring once halfway through heating. Pour chocolate onto 12 x10-inch sheet of waxed paper; spread in thin layer, forming 3 x3-inch square. Place second 12 x10-inch sheet of waxed paper over chocolate square; press to release air bubbles. Roll waxed paper tightly into a cylinder. Regenerate until set.

2. In medium heat- place 1 1/3 cups chocolate chips and 1/4 cup butter. In small microwavable bowl, microwave whipping cream on High about 1 minute or until cream just begins to simmer. Pour cream over chips and butter; beat with whisk until chocolate is melted and mixture is smooth and shiny. Refrigerate 30 to 45 minutes until completely cooled, stirring occasionally.

3. Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 12 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix boiling water and cocoa until dissolved.

4. In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating well. Beat 2 more minutes. Beat in vanilla and egg until blended. On low, alternatively add flour mixture and cocoa mixture, beating just until blended. Divide batter among muffin cups. Bake 20 to 25 minutes or until toothpick comes out clean. Cool 5 minutes. Remove from pan to cooling racks. Cool completely.

5. Beat frosting with electric mixture on medium speed until light and fluffy, about 30 seconds (Do not overheat.) Fit decorating bag with large star tip. Fill bag with frosting. Pipe frosting in circular top of each cupcake and mounding frosting slightly in center.

6. Unroll waxed paper cylinder, causing chocolate to crack creating shards. Garnish each cupcake with chocolate shards. Store in refrigerator.

I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.

Blueberries Yogurt Honey Madeleine

Beautiful Madeleine 

Madeleines are very small sponge cake with shell-like shape. It was in my baking list for a long time. I happen to chance upon these medeleines mould during our trip to Vancouver. Super happy to see these mould and i bought 2 :D Well I've never had or bake a Madeleine before so let's bake and try.  Recipe adapted from Anncoo Journal  I modified a little of the recipe and enjoyed this beautiful Madeleine. 

Ingredients: makes 15

      2 Egg (70g)
      20g Honey
      40g Sugar
      40g Blueberries yogurt
      90g Super fine flour 
      1/2 tsp Baking powder
      70g Melted butter

Methods:

• Grease mould with some soft butter and set aside.
• Gently whisk egg, then add in sugar and honey into it. Whisk till sugar dissolved.
• Add in natural yoghurt and whisk vigourously till batter becomes foamy.
• Then gradually add in sifted flour and baking powder into batter mix till combined and becomes a thick paste.
• Lastly add in melted butter in two batches and mix well.
• Scoop batter into mould with a spoon.
• Bake at preheated oven 170C for about 15 minutes or skewer inserted comes out clean.
• Remove Madeleines from mould and place on wire rack to cool.