Blog-alog baking, with your host Oog…
I hate baking, I’m not even kidding. But I’m being forced against my will to make cakes. I’m going to be making Fluff-filled Brownie cakes, inspired by Martha Stewart’s recipe for Mint-filled Brownie Cupcakes. A subtle change, but it’ll all be worth it.
Doing this from a mobile is harder than I thought.
Here’s the original recipe for you folks…
First things first, I need to get al my ingredients together… Recipe calls for 8 ounces of chocolate. Good job I brought tons along.
I’m not using the finest chocolate on offer, as I need some for the icing too… and THAT would cost too much. Sorry.
Recipe also calls for 1/2 cup or 1 stick of butter. Luckily, I’m in the know and I know that this equates to about 115g. No stuffing butter in to a cup for me!
Side note: I always use unsalted butter in my baking unless specified otherwise.
Butter should always be room temp. As mine isn’t, I’ve shoved it in the airing cupboard so it softens up, but doesn’t melt.
1 cup of sugar (seriously, buy some measuring cups)
I don’t need to take a picture of the 3/4 teaspoon of salt…
3 large eggs – always buy the eggs it says. It really does make a difference. If it doesn’t say – go medium. And always, ALWAYS buy free range, and organic if possible.
1/2 Cup of all-purpose flour. In my language, this is Plain Flour. The US doesn’t seem to use self-raising in its recipes at all, they add the baking soda/bicarb later. Easy enough…
Now, the recipe says 1/4 cup unsweetened Dutch-process cocoa powder, but I can never find/afford this, so I’ve gone for bog-standard cocoa that’s available EVERYWHERE.
Well, I knew *something* would go wrong…
The golden syrup fell out of the cupboard. There’s cocoa everywhere :(
In the mean time I’ve misplaced the flour
Excuse me whilst I have a little tidy up.
And we’re back.
Just don’t look at the floor.
Now, I have just turned on the oven to 175 degrees/Gas Mark 4 and am about to get the BEAST out of the cupboard.
I now have my chocolate and butter in a glass bowl over some simmering water. Melting chocolate should never be done in a hurry. It really doesn’t work.
I think I missed a bit of cocoa that flew on to the hob. Wowsers that stinks.
This is the mess currently sitting in a bowl.
I wish I was posh and had a proper Bain Marie.
It get a bit more melty and chocolatey over time… Don’t over do this bit. we don’t want a pot of boiling chocolate.
Ooops, forgot the picture!
Ta-da!! May just sit and eat this with a spoon actually…
Just whisking the chocolate with the sugar and salt. About to whisk in the eggs.
Should be all nice a drippy at this stage, as we’re just about to plonk in the flour and cocoa.
After a quick whisk on medium speed (we don’t want to beat the crap out of this, just make sure it’s mixed) we’re ready to pop this gooey mixture in to the cases!!
I wish I had posted this earlier – it’s all the ingredients BEFORE I made the cake mix!
I am currently spooning the mixture in to the cases.
Liveblog does not like portrait.
Awwwww…..! It’s like 12 tiny cows went for 12 tiny poos.
These bad boys are now going in to the oven (the one that we definitely preheated) for about 35 minutes.
Now, whilst they’re in the oven I am going to attempt to make the frosting and the filling. The frosting will be easy-peasy whereas the filling may not be. I tried to buy Marshmallow Fluff earlier, but failed. I will therefore be attempting to make some of my very own.
I need to clean first. I’ll be back momentarily!
And we’re back! I’m going to make me a glass of squash (Summer Fruits). It’s thirsty work.
Baking music today is all-day Kisstory on Kiss FM. Don’t judge me, you judgey thing, you.
I need to remember which frosting recipe I’m using. Again, it’s a Martha Stewart one.
This is the one… Dark Chocolate Frosting.
Right. let’s get all the ingredients together again.
For this, I need ALL OF THE BUTTER. Over 500g.
In case you were in any doubt, 1.5lb of chocolate is A LOT of chocolate.
Here are the other ingredients… Cocoa, Icing sugar and butter. Lots of butter.
Mmmmm… Melty…. (this is almost a kilo of chocolate)
(I didn’t forget the cakes, by the way)
This is basically the worst cup of cocoa you’ve ever had.
In the bowl, we have 2.25 cups of butter, 3/4 cup icing sugar and 1/4 teaspoon salt.
I’m going to beat this until it’s golden and fluffy :)
With the mixer still going, I’ve just added my melted chocolate and my cocoa mixture to the bowl. This creates a very, very chocolatey frosting! I’m going to put this in a smaller bowl and stick it in the fridge until I’m ready to ice (which will be after dinner, and after I’ve done the filling).
I’m going away for a bit now, because I require feeding and the frosting needs cooling. I’ll tweet back after when I start the filling!! Fun fun fun!!!
Right, next up in in my treasure trove of ingredients, we have: Honey (the clearest I could find), an egg (I’ll be using the white), salt (just a pinch) and vanilla extract.
No shops in Ealing had any official fluff, so I’m making my own.
Honey, egg white and salt are in the mixer, ready to go. I shall be whisking this for a good 7-10 minutes before adding the vanilla.
Now, you can’t really see the whisk as it’s going so darn fast, but the honey and egg white mixture is already turning white! Exciting news!!
Another 6 minutes to go and it’s looking quite fluffy…
Whilst that’s still going, I’ll start coring my cupcakes.
This is the finished Fluff, nice and firm.
This is what a cored cupcake looks like
If you ever need to core a cake, buy a corer. Catface bought me this one and I love her for it (not just that, obvs.)
The process is simple. Get spoon of fluff in to the hole, and then recover using the removed core. Simple? Not really. Messy? Oh yes.
All 12 cakes, filled and plugged. Now, I just need to bring my frosting out of the fridge and we’re done!
Here’s the frosting, ready to pipe.
And we’re done! Ladies and gentlemen, I give you…… (drum roll)….. FLUFF-FILLED CHOCOLATE BROWNIE CUPCAKES WITH DARK CHOCOLATE FROSTING.
I have been your host. Thank you and goodnight.