Chocolate Fudge Cupcake Recipe

Chocolate Fudge Cupcakes

As far as desserts are concerned, my husband lives by this simple equation: Chocolate + Coffee = Happy Tummy.

So one time as a homecoming surprise for him (something I rarely do, by the way), I refashioned a fave recipe and, instead of using dark chocolate for frosting (which is yummy too, by the way!) used coffee, instead. But the cupcake itself is made of rich, dark, sinfully fudgy chocolate. 

The dough of this chocolate fudge cupcake is very thick and dense--- taste it and you’ll know it’s purely heavenly chocolate fudge.

Chocolate Fudge Cupcakes with Coffee Frosting

I wasn’t sure if I could feed the kids frosting with so much coffee in it. So I made another batch for them and used the conventional dark chocolate frosting, topping them with different colors and flavors that would surely attract the little ones.

It so happened that the following day was my good friend Raymond’s birthday, good thing I still had a half-dozen of those devilishly fudgy chocolate cupcakes (hastily decorated, though!).

He’s 100 years old, but he loved the kiddie toppings—he said it made him feel young. Haha!

A lot of love always goes into making these cupcakes every single time (because I usually make them for family and friends!), and I’m sharing the recipe (and the love!) with you. Enjoy!

Rich dark chocolate fudge cupcakes

CHOCOLATE FUDGE CUPCAKES WITH COFFEE (OR DARK CHOCOLATE) FROSTING

Ingredients:

DARK CHOCOLATE CUPCAKES

·         1/2 cup (1 stick or 115g) unsalted butter

·         2 ounces semi-sweet baking chocolate

·         1/2 cup (64g) unsweetened cocoa powder (not Dutch processed)

·         3/4 cup (95g) all-purpose flour*

·         1/2 teaspoon baking soda

·         3/4 teaspoon baking powder

·         1/4 teaspoon salt

·         2 large eggs, at room temperature*

·         1/2 cup (100g) granulated sugar

·         1/4 cup (50g) light brown sugar

·         1 teaspoon vanilla extract

·         1/2 cup (120ml) buttermilk*

DARK CHOCOLATE FROSTING

·         2 and 3/4 cup (270g) confectioners' sugar

·         2/3 cup (80g) unsweetened cocoa powder

·         6 Tablespoons (90g) unsalted butter, softened to room temperature

·         6 Tablespoons (95ml) heavy cream

·         1 teaspoon vanilla extract

·         1/3 cup (60g) semi-sweet chocolate chips for decoration, optional

OR:

COFFEE FROSTING

·         2 and 3/4 cup confectioners' sugar

·         1/2 cup instant coffee granules, melted  in 1/8 cup of hot water
          1-2 Tablespoons coffee liqueur (I used Kahlua)

·         6 Tablespoons (90g) unsalted butter, softened to room temperature

·         6 Tablespoons (95ml) heavy cream (or you can used instant whipped cream – if you do so, omit the confectioners’ sugar and unsalted butter)

·         1 teaspoon vanilla extract

·         1/3 cup (60g) semi-sweet chocolate chips for decoration (or candy sprinkles, cashew nuts, M-and-M's, feel free to experiment) -- optional

Directions:

For the cupcakes: Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.

Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.

In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. 

In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.

Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the frosting: 

COFFEE FROSTING

Mix together the instant coffee solution (coffee granules+warm water) and coffee liqueur. 

With a handheld of stand mixer, beat the butter at medium speed until fluffy - about 2 minutes. 

Gradually add the sifted sugar and coffee liqueur alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.

DARK CHOCOLATE FROSTING

Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside.

With a handheld of stand mixer, beat the butter at medium speed until fluffy - about 2 minutes. 

Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.

*If you are using instant whipped cream, just mix the coffee mixture and coffee liqueur (or cocoa powder) with the whipped cream and vanilla. 

FROSTING THE CUPCAKES

Frost cooled cupcakes and top with chocolate chips as desired. Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.  Store covered in the refrigerator is desired for up to 1 week.

*Using cake flour instead of all-purpose flour is OK. I find the cupcakes to be slightly softer using cake flour.

*Room temperature eggs are required for this recipe. To bring eggs to room temperature quickly, put them in a glass of warm water for 5-10 minutes.

*Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 2 teaspoons white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.

Strawberry Cheesecake Recipe

Mmm…cheesecake. I love everything about it. 

The thick graham crust. The rich, sweet-sour-creamy filling that melts in my mouth. The topping (whether it's strawberry, chocolate, oreos, or plain sour cream--everything just tastes great on top of perfectly baked cheesecake!). I love how the flavors in every layer complement each other, creating this cheesy, creamy, little piece of heaven on earth. 

Strawberry cheesecake is a classic and one of my topping favorites. Browsing through all the strawberry cheesecake recipes I could find, I settled with this recipe and I was happy with the result.

Strawberry cheesecake with canned filling and real strawberries

The first time I made this, I used real strawberries, with canned strawberry filling. The second time I ran out of fresh fruit; I just added natural strawberry jam (Mountain Maid jam, bought during my recent trip to Baguio City) with my reliable Comstock strawberry filling to get that fresh-strawberry goodness. 

The topping artillery: Mountain Maid strawberry jam and Comstock filling 

Strawberry Cheesecake with Canned Filling and Natural Jam

Even my mother-in-law, who isn’t a big fan of sweets, couldn’t get enough of this strawberry cheesecake. She just had to request me to bake this again! 

So if you’re a cheesecake fan, you will probably enjoy baking and eating this recipe. If you’re not a fan, well, this just might make a fan out of you. I mean, just look at my mother-in-law!

So let’s cut to the “cheese” and get started! 

STRAWBERRY CHEESECAKE

Ingredients:

For the Graham Cracker Crust:

• 1 cup (100 grams / 8 oz) graham cracker  crumbs or crushed digestive biscuits
• 1 tablespoon (15 grams) granulated white sugar
• 5 tablespoons (70 grams) butter, melted (TIP: Melt the butter first before measuring—melted and room temperature butter don’t weigh the same. Spoon an estimated amount—say 5 tablespoons—melt and measure)   

For the Cheesecake Filling:

• 2   8-ounce packages (450 grams) full fat cream cheese, at room temperature
• 2/3 cup (135 grams) granulated white sugar
• 1/8 teaspoon salt
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract (or vanilla flavoring)
• 1/2 teaspoon freshly grated lemon zest (outer yellow skin) (optional – I didn’t use this)
• 1/2 cup (110 grams / 4 oz) sour cream, at room temperature (you may use low-fat reduced our cream)

For the Strawberry Topping:

• 8 ounces (1/2 pound) (225 grams) unsweetened frozen strawberries, thawed
• 3 tablespoons (40 grams) granulated white sugar, or to taste
• 1 teaspoon (3 grams) unflavored powdered gelatin
• 1 tablespoon cold water

OR if you don’t have fresh strawberries:

• 1 can strawberry filling (with real strawberries)
• Strawberry jam (use as much as needed)
• 1 teaspoon (3 grams) unflavored powdered gelatin
• 1 tablespoon cold water

Directions:

Strawberry Cheesecake: 

Preheat oven to 350 degrees F (180 degrees C) and place your oven rack in the center of the oven.

Lightly butter, or spray with a non stick vegetable spray (I used vegetable lard), an 8 inch (20 cm) springform pan.

Place the springform pan on a baking sheet.

Graham Cracker Crust:

In a bowl stir the graham cracker crumbs with the sugar and melted butter until all the crumbs are moistened. 

Press the crumbs evenly over the bottom of your pan (I use the flat bottom of a measuring cup). Bake for about 6-8 minutes or until set. Remove from oven and place on a wire rack to cool.

Reduce your oven's temperature to 300 degrees F (150 degrees C).

Cheesecake Filling:

In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth.

Add the sugar and salt and beat until combined. Scrape down the sides of the bowl as needed.

Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until incorporated. 

Pour the filling over the crust.

Bake for about 50 - 55 minutes or until firm yet the center of the cheesecake is still a little wet.

Remove from oven and place on a wire rack to cool. Carefully run a knife or spatula around the inside edge of your pan to loosen the cheesecake (this helps to prevent the surface from cracking as it cools).

Let cool completely and then cover and chill in the refrigerator for a couple of hours.

Strawberry Topping:

Place the thawed strawberries and sugar in a food processor or blender and process until smooth (can also use an immersion blender. You will have about 

1 cup or 240 ml/8 oz of strawberry sauce.) Place the sauce in a medium sized saucepan and heat until warm.

Meanwhile, in a small cup, sprinkle the gelatin over the cold water and let stand about 2-3 minutes or until the gelatin has become soft and spongy.

Add the gelatin to the warm strawberry sauce and heat (over low heat), stirring constantly, until the gelatin has dissolved.

Remove from heat and let the strawberry sauce cool to room temperature. As it cools, skim off any foam that may formed.

Then slowly pour the strawberry sauce over the top of the cheesecake. Cover and place in the refrigerator for several hours, preferably overnight, before serving.

Or do what I did without the real strawberries:

Place the strawberry filling and strawberry jam in a medium saucepan and heat until warm.

In a small cup, sprinkle the gelatin over the cold water and let stand about 2-3 minutes or until the gelatin has become soft and spongy.

Add the gelatin to the warm strawberry sauce and heat (over low heat), stirring constantly, until the gelatin has dissolved.

Remove from heat and let the strawberry sauce cool to room temperature. As it cools, skim off any foam that may formed.

Then spread strawberry sauce over the top of the cheesecake. Cover and place in the refrigerator for several hours, preferably overnight, before serving.

If desired, pipe in some frosting for design. Best served chilled.

(Serves about 10-12)

Tiramisu Cake Recipe

tiramisu cake recipe

If you're a chocolate and coffee lover, you are probably a fan of Tiramisu cake. A marriage of two distinct flavors (coffee+chocolate), laced with a hint of coffee liqueur and filled with creamy Italian mascarpone cheese in between its moist, rich layers-- it's one of Italy's sweetest legacies to the world.  

This recipe from one of my favorite baking gurus, captures the spirit of Tiramisu cake as I know it. You will need at least the entire afternoon to make it  but I tell you-- it would be worth it. 

So put on your apron and prepare for battle. Let's do the Tiramisu!

  

TIRAMISU CAKE

For the cake layers:

• 2 cups (255 grams) cake flour
• 2 teaspoons (10 grams) baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 10 tablespoons (140 grams)) unsalted butter, room temperature
• 1 cup (200 grams) sugar
• 3 large eggs
• 1 large egg yolk
• 1 1/2 teaspoons (8 ml) pure vanilla extract
• 3/4 cup (175 ml) buttermilk

For the espresso extract:

• 2 tablespoons instant espresso powder (I used strong powdered instant coffee as substitute)
• 2 tablespoons (30 ml) boiling water

For the espresso syrup:

• 1/2 cup (120 ml) water
• 1/3 cup (65 grams) sugar
• 1 tablespoon (15 ml) amaretto, Kahlua, or brandy (I used Kahlua)

For the filling and frosting:

• 1 8-ounce (225 grams) container mascarpone (mascarpone is hard to find in Manila - so I used a substitute recipe from allrecipes.com instead)
• 1/2 cup (60 grams) confectioners’ sugar, sifted
• 1 1/2 teaspoons (8 ml) pure vanilla extract
• 1 tablespoon (15 ml) amaretto, Kahlua, or brandy (I used Kahlua)
• 1 cup (235 ml) cold heavy cream
• 2 1/2 ounces (70 grams) bittersweet or semisweet chocolate, finely chopped, or about 1/2 cup store-bought mini chocolate chips 
• Chocolate-covered espresso beans, for decoration (optional)
• Cocoa powder, for dusting

Directions:

Getting the utensils ready

Center a rack in the oven and preheat the oven to 350 degrees F (175 degrees C). 

Butter two 9×2 inch round cake pans, dust the insides with flour, tap out the excess, and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.

Making the cake

Sift together the cake flour, baking powder, baking soda, and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.  (I used a hand mixer. More labor, more love)

Add the sugar and beat for another 3 minutes. 

Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. 

Beat in the vanilla; don’t be concerned if the mixture looks curdled. 

Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. 

Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.

Bake for 28 to 30 minutes, rotating the pans at the midway point. 

When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. 

Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.

To make the extract

Stir the espresso powder and boiling water together in a small cup until blended. Set aside.

To make the syrup

Stir the water and sugar together in a small saucepan and bring just to a boil. 

Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.

To make the filling and frosting

Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.

Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.

To assemble the cake

If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. 

Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer – user about 1 1/4 cups – and gently press the chopped chocolate into the filling. 

Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup.

For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too.

With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.

Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.

Just before serving, dust the top of the cake with cocoa. Decorate as you wish with thinly-chopped chocolate shavings, chocolate chips, and/or frosting. 

I used Lady Finger biscuits (or "Broas", as we call it here in the Philippines) to decorate the edges of my Tiramisu cake. Then for the centerpiece, I frosted a heap of icing (using a giant frosting tip) at the center of the cake and planted a pile of chocolate shavings (thinly-chopped) on top.