The Very BEST Chocolate Cupcakes
My EASY chocolate cupcake recipe makes perfect, moist, fudgey, fluffy chocolate cupcakes topped with light, silky chocolate Swiss meringue buttercream. I’m warning you ahead of time, you’ll have ZERO portion control around them so invite your friends over to help out!
Full Recipe:
If you've tried my chocolate cake recipe then trust and believe these are the only chocolate cupcakes you will ever want to bake.
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Chocolate brownie cake with cocoa powder and chocolate Ganache
Chocolate brownie cake | Chocolate brownie cake with cocoa powder | chocolate ganache recipes | chocolate cake recipes | chocolate brownie using cocoa powder
#chocolatebrowniecake
#chocolatecake
#Chocolate_brownie_cake_with_cocoa_powder
#spicebites
This is the best chocolate brownie cake, in fact, this is the ultimate
simple moist chocolate cake recipe with cocoa powder & super delicious chocolate Ganache . It is dense, fudgy, light, and fluffy all at the same time. It is great for a special occasion & simple chocolate cake recipe.
Spice Bites Blog – 409
Ingredients;
for the cake:
melted butter unsalted - 160g
cocoa powder 1/2 cup (50g)
3 eggs - room temperature
sugar 1 cup (200g)
vanilla extract 1tsp
all purpose flour 1 cup (120g)
baking powder 1tsp
for the chocolate ganache-
semi sweet dark chocolate 100g
milk chocolate 20g
milk (hot) 1/3 cup (80ml)
grated chocolate on top - optional
**box tin size 5x10 inch**
* baking time - bake preheated oven at 170c for 30 to 35 minutes
* CUP SIZE: FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML! *
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(You can choose any cake ideas from our Baking Recipes)
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Fudgy Brownie Cookie | With amazing crinkles
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We all love brownies, and we all love cookies – so how about brownie cookies?
▶Brownie Cookie◀
Yield: 7~8 cookies using 5cm diameter scoop
All purpose flour 50g
Baking Soda 1g
Cocoa powder 5g
Light brown sugar 65g
Whole eggs 55g
Salt a pinch
Butter 35g
Couverture chocolate 105g (I used callebaut 811)
① Melt the butter & couverture chocolate to 40℃.
② Mix light brown sugar, whole eggs, salt and whip until you get a slightly lighter colour.
③ Add the melted butter & couverture chocolate.
④ Add the dry ingredients and mix.
⑤ Scoop it out when the batter is around 22~25℃. (I used a 5cm diameter ice cream scoop) and place it on parchment paper/silicon mat.
⑥ Bake at 180℃ (pre-heat to 180℃)for 10~12mins. Do adjust the baking time as getting the right fudginess is key for this product. (size of cookie is also a big factor that affects baking time. Larger the cookies, longer the baking time)
▶Cookie flattening issues◀
There are several reasons for this:
① Measurement issues: are you sure you weighed out the baking soda correctly using an accurate scale? If you are not using a scale that goes down to 0.1g then it's likely that your baking soda measurement will be off!
② Too much whipping (too much air) might cause it to puff up then flatten out.
③ Make sure your batter is not runny. Bring the batter temperature down to 22℃ to make sure it's thick enough.
④ When you scoop it on to the pan make sure it's not too flat. (you want a nice dome shape)
⑤ Make sure you pre-heat your oven.
▶How to store/Shelf life◀
Store in air-tight container at room temp up to 3~4days.
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★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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★슈가레인 베이킹 스튜디오 수강 문의★
#brownie #browniecookie #cookie #hanbitcho #sugarlane
SUPER MOIST BANANA CHOCOLATE CHIP LOAF | Ep. 116 | Mortar and Pastry
~SUPER MOIST BANANA CHOCOLATE CHIP LOAF~
#MoistBananaLoaf
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Ingredients:
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
4 pcs medium size ripe bananas
1/2 cup white sugar
1/2 cup packed brown sugar
2 eggs
2 tsp vanilla
1/2 cup oil
1/2 cup milk + 1 tbsp vinegar
1/2 cup chocolate chips
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How to Make Banana and Chocolate Chip Muffins
In this recipe, you will learn how to make fluffy and moist banana and chocolate chip muffins.
BANANA!! ..and chocolate chips, what’s there not to like? Easy and fast recipe to treat your family to some banana goodness. When they’re warm, they’re just delish. They taste even better the next day, believe it or not :)
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Background music: Kiss the sky by Scott Holmes
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CREAMY COFFEE JELLY | 3 INGREDIENTS COFFEE JELLY RECIPE (No Sugar, No Evaporated Milk)
3 INGREDIENTS COFFEE JELLY RECIPE
NO EVAPORATED MILK, NO SUGAR, NO COFFEE POWDER NEEDED!
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