Saturday, March 19, 2011

Chocolate cupcakes

I had this idea of filled caramel chocolate cupcakes with vanilla swiss mareng buttercream ,so i surfed the internet and found this and that and then to save time i made the homemade caramell last night and i just could not resist that delicious sause so i had some with icecream yummi it was heavenly

ok back to these cakes
someone said this was the best chocolate cake ever ,and i have agree its very very tasty and soft ,but its not a cupcake recipe but i dint care about that and made cupcakes out of it ,and of course you should not bake it as long since its cupcakes and i baked them for 15 min at 180 C but you can make it like it says in the recipe that is in a larger baking form

So here is the recipe

The Best Chocolate Cake Ever

8oz self-raising flour (1 cup or 224 gr)
3tbsp cocoa
2tsp baking powder
8oz margarine (1 CUP OR 224 GR )
8oz caster sugar (1 cup or 224 gr )
4 eggs, beaten
10tbsp milk
Sieve the first three ingredients into a bowl (or processor bowl), then add the margarine, caster sugar, beaten eggs, and milk, and beat until combined.
Tip into two well-greased 8” round baking tins, and bake at 160 degrees C for about 50 minutes.
Test with a skewer – when it comes out of the cake clean, the cake is done.

then i just used a caramel sause recipe i found online as well (got to love that internet)and ive never made caramel saus and it whent so well that im never buying these store sauses again.

Salted Caramel
For the caramel:
1/2 cup sugar
2 tablespoons water
1/4 cup heavy cream
pinch sea salt
1.    Add the sugar to a small saucepan and pour the water over it. With the heat on low, swirl the pan around until the sugar has nearly dissolved. Be careful not to let it boil — if it starts getting too hot, remove it from the burner for a few seconds, continuing to swirl.
2.    Once the sugar has mostly dissolved, raise the heat to medium-high and bring the mixture to a boil. Cover it immediately and leave on boil for 2 minutes.
3.    Uncover and continue swirling the mixture until it becomes dark amber. (Be careful — you want it to be dark, but it can go from dark to burning in seconds.) Take it off the heat immediately.
Slowly pour in the cream, stirring with a whisk. Again, be careful as the caramel will start splattering, and will splatter even more if you add the cream too fast. Whisk until combined
I cut a litle hole in each cake and filled it with caramel saus and put the top back on

then its the Swiss mareng buttercream
that i got online like the rest
and i used this video Swiss mareng

its also fluffy and charming enough to convert the anti-chocolate cake league.


Well im of to do some more fun things ,its a wonderful day here in Sandnes Norway ,sun is shining birds are singing (sounds like a movie) but its just the way this day is going so i have a smile on my face and cant wait to go out and wait for the spring to jump on me .
Have a wonderful


  1. yummy! I will have to try these.

  2. Oh my God, Valeria, my husband is going to have to tie my hands... these look so delicious I want to try to make some, maybe tomorrow!
    Thank you so much for sharing these recipes :) all the boys here are happy (I have to control myself or I'll turn into a pumpkin lol)


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