I hope you all had a lovely Valentines day and spent it with someone you care about. We had a lovely Valentines day dinner at home. I know I said before that I had been a bit pushed for time this year and hadn’t had a chance to plan a menu like last year or even really think about it. But we left it a bit too late to book anywhere so I rustled up a nice dinner. I looked up a few recipes on that saviour the Google and found a nice main course recipe. I had a good idea in my head for the desert, one that is quick and easy to make and tasty. The starter came as a bit of inspiration whilst in the supermarket. I will share the menu and the recipes with you very soon so please do check back.
In the mean time I really enjoyed the Valentines day cupcakes which Hana made for us and I thought I would share the recipe with you. The recipe is another from our copy of the Hummingbird Bakery cook book, Cake Days.
They are deliciously moreish Mocha Cupcakes topped with some lovely little heart shaped chocolates. Hana made a half batch so we halved the quantities which are below and made 6, the perfect number to share between the two of us. And by that I mean 4 of them disappeared into my tummy over the week, yum.
Without further ado Mocha Cupcakes, courtesy of the Humming Bird Bakery.
- 15g hot chocolate powder
- 5g espresso powder (or ground coffee)
- 80g butter
- 280g caster sugar
- 240g plain flour
- 1tbsp baking powder
- 1/4tsp salt
- 2 large eggs
For the frosting
- 50ml milk
- 30g hot chocolate powder
- 500g icing sugar
- 160g unsalted butter
- heart shaped chocolates
- A 12 hole deep fill muffin tin
- paper cases
- electric whisk
Assemble all the ingredients and let any which you have kept in the fridge get up to room temperature, it makes them easier to work with. Preheat the oven to 190c/Gas mark 5. Line the muffin tin with the cases.
For the cupcakes.
Gently warm, don’t boil, the milk. Take off the heat and add both the hot chocolate and coffee powders. Stir till dissolved and set aside.
Whisk together the butter, sugar, four, baking powder and salt till they look like breadcrumbs. You could do it by hand or with a mixer.
Break the eggs into a bowl then add the Mocha milk and whisk. Add 3/4 of this to the dry ingredients and mix on a slow speed till it makes a smooth batter. Add the remaining liquid and keep mixing till you have a smooth batter again. Humming bird bakery cupcakes often make quite a liquidy batter so don’t worry at this stage.
Divide it into the cake cases and bake in the center of the oven for 18-20 minutes. When cooked they should be well risen and springy to the touch. Cool for 10 minutes in the tin then turn out onto a wire rack.
For the Frosting
Warm the milk, as before don’t bring it to the boil, then dissolve the chocolate powder in, stir it in and cool the mixture.
Whisk together the the icing sugar with the butter until relatively smooth. Pour in the cooled chocolate mixture and keep mixing till light and fluffy.
Once the cakes are cool top with the frosting. You could use a palette knife or pipe it on. Top each cupcake with some of the heart shaped chocolates as Hana did.