creamy chocolate cupcake cones

In continuation from the previous post, I thought I’d share my experience baking for a humble Eid Fest the community held on the day of Eid…

So you see, I nominated myself to bake some treats to sell/donate in one of the little stalls at the fest. I finally decided, the day before, amidst my dinner party rush, that I wanted to make cupcake cones! I buzzed through a call so someone can organise all the ingredients I needed, but the problem was, I didn’t even know how to make them (I had an inkling of what it might need, but I never bothered to check it out).

So I wake up at 4 in the morning on the day of the fest, and get baking. I tried a cake recipe I had found after some research, but it turned out to be (almost) a complete disaster. So I made a second batch with a trustworthy chocolate cake recipe (below) and finished the whole ordeal by 6am. But I still had the icing to do.

I was worried that whipping cream would just turn into a mess because it’d need refrigerating, so I made royal icing and began to ice the cupcakes. Quickly I realised my icing hadn’t hardened enough! It hadn’t set! And I was running VERY short on time! But despite all that, royal icing just wasn’t what I wanted, you really need to make a pretty swirl on top with proper cream icing!

As time kept creeping by, I was starting to panic that I wouldn’t have anything to take with me. But lo and behold, there came a phone call. And it said “We’ve had to postpone the starting time. A whole hour!”

A WHOLE HOUR?! Why didn’t you call me earlier and save me the panic?! That’s when I finally pulled out the thickened cream, whipped it up and finished off my cupcake cones. But something was missing. The sprinkles! Oh-my-god, the sprinkles! I thought we had some in the back of the pantry, but they’re all gone! Too much fairy bread making, maybe…

What is fati to do? I sent a text message through to my aunty: a total life saver. She told me she’ll get them for me, so I topped my cupcake cones off at the fest and sold each and every one! Gave the money to the fest organisers and toddled off home for a nap.

All the kids who bought the cones gave them the thumbs up! Except for the really little ones who insisted their parents are lying, and that the cones were actually ice cream! 😛

Serves: 12 (1 per person)


12 flat base ice cream cones

1 cup self-raising flour

1/3 cup plain flour (I just did 1 1/3 cup self-raising flour)

1 cup caster sugar

1/2 tsp vanilla (essence, dusting powder, or extract)

1/2 cup unsweetened cocoa powder

2 eggs

2/3 cup olive oil

1/4 cup milk (low fat, normal, or any)



Preheat the oven to 180 degrees celsius.

Beat the eggs, sugar and vanilla until somewhat pale and creamy.

Sift in the flours cocoa powder and fold with a spatula until the mixture is almost combined.

Add in the milk and oil, and fold until combined.

Line a muffin tray with 12 ice cream cones (mine was busy in the oven).

Spoon in the batter until the cone is about 2/3 full.

Repeat for all the cones, then bake in the oven for 20 minutes, or until a skewer comes out clean.

Place the cones on a cooling rack for 10 minutes. Then pop into fridge until they’re completely cool.

In the meantime, whip about 300mL of thickened cream, with 3 tbs of caster sugar until light and fluffy.

Attach a star nozzle onto your piping bag/syringe, and fill it up with the cream.

Remove the cupcakes from the fridge and pipe on a generous amount of cream.

Add sprinkles, crushed Oreos, or choclate chips, if desired. Also you can add a drizzle of ice cream sauce.

Keep in the fridge until it’s serving time. Be VERY careful when handling the cones, they will fall over very easily.

Share, deceive the deceivable, and




Side Notes:

To bake the cake recipe as a cake, place the batter in a greased 8″ springform pan, or 19cm square pan. Bake for 35-40minutes. Perfect to use for cakes that will be frosted, because the recipe is not extremely flavourful. Store the cooled cake in an airtight container for up to 2 days.

divine double choc muffins

So you may have seen my other divine double choc muffin recipe, the one I made as per a recipe request.

Yes, that one is really yummy… but my gosh, this one is really good, too!

I want to thank Steph yet again for her chocoholic-ness and amazing recipes. I’m glad she’s doing all the hard work for me! 🙂

I just thought I should let you know, on a different note, about my vis-comm subject. Remember the “photos of a cookbook” whiteboard project, well, this was the ‘work in progress’ video I had to submit. I was so stuck for music so I just used a bit that I found years ago, and loved. If you could suggest one for my final portfolio video, then I’d be very happy!

Just a note, I cropped off the title slide, so the music is a bit out of tune in the beginning! 🙂 And please disregard that really dark photo, I accidentally turned down the opacity and didn’t know about it!

And now, for the double choc muffin recipe, adapted from Steph’s awesome blog….

Yields: 12


2 cups all-purpose flour

2/3 cup brown sugar

1 cup buttermilk

1/4 cup unsalted butter, melted

1/4 cup vegetable oil

1/2 cup cocoa powder

1 cup chocolate chips

2 eggs

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract (I used the powder)

1 teaspoon espresso powder or  instant coffee

1/2 teaspoon salt

I love it how the choc-chips don’t sink to the bottom!


Preheat the oven to 190 degrees celsius (375 F).

Line a muffin tray with paper cups (prep for 12 muffins).

Lightly spray the paper cups, and set aside.

In a large bowl, add the dry ingredients and chocolate chips. Whisk together until well combined.

Here’s the checklist: flour, sugar, cocoa powder, baking powder, baking soda, vanilla extract, instant coffee, salt.

Next, in another bowl, whisk together the wet ingredients: eggs, buttermilk, butter, and oil.

Make a well in the dry ingredients and add the wet ingredients into it.

Use a (rubber) spatula to combine the ingredients together. Don’t overmix, but be sure to get all the dry ingredients at the bottom of the bowl!

Divide the batter evenly among the muffin cups. The cups will be very full.

Bake in the oven for 20 – 25 minutes, or until a toothpick comes out clean: don’t confuse uncooked batter with melty chocolate chips, though! The batter will be darker than the chips.

When completely cooked, transfer the muffin tray to a cooling rack and leave for 5 minutes.

Remove the muffins from the tray and leave to cool completely.

Serve with a cuppa for breakfast, lunch, or tea!


Why would you buy a coffee machine if you could make coffee this good at home?!

convivial chocolate cupcakes

I can’t believe this recipe! It’s like the cupcake recipe I was after! But that’s not to say it will come further than the next muffin recipe I plan to make…

Why put a candle there? These cupcakes will fill the house with a divine scent of cocoa

What I love about this one, is that it’s so soft and airy, and it’s not overly sweet. In fact, there’s this very slight bitterness in it from the cocoa powder, but I LOVE that… especially when eaten with something sweet, like cookies and cream ice cream… 🙂 or strawberries… or more chocolate 😉

Excuse the messy presentation, but I was in a hurry to eat it 😉

This is definitely my type of recipe. Where you don’t sift the flour, and you chuck everything together in a bowl then mix 🙂 Too easy! Also just a note for cake lovers, the original method is to be a cake cooked for 30-40 minutes, I believe.

So… From where I first saw this recipe, over at Stephanie’s amazing blog, the cupcakes have lots of cream on top, and I’m assuming that’s what helps balance the bitterness. No one here fancies cream all that much, so I dusted most of the cupcakes with icing sugar.

Take these along to a picnic and your friends will love you for good

Steph, I think your stats must have shot up yesterday. I had the iPod  between my fingers and kept flicking through back and forth between your chocolatey recipes!

I’ve bought some buttermilk to make the other muffin recipe you’ve recently put up, so keep an eye out for that one. Until then, enjoy this one, I promise you it won’t fail you. Even Steph promises that, too, I’m sure… Right?

1, 2, 3, all for me!

Yields: ~ 30 to 35 (I think I made 33, I can’t remember, they disappeared within minutes)


1 3/4 cups plain flour

3/4 cup cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

2 teaspoons vanilla extract

2 cups sugar

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil (I used rice bran oil)

1 cup boiling water

You can’t hide from me…..


Preheat the oven to 180 degrees celsius (350 F).

Add the first 7 (dry) ingredients into a bowl and mix through.

Next, add the eggs, milk and oil, and beat with an electric mixer on medium speed for a couple of minutes.

Mix in the cup of boiling water (I was scared, so here’s some reassurance: the batter will be thin).

Line a tray with paper cups, and lightly spray them.

Fill each cup with the batter, until about 2/3 full.

Pop into the oven for 20-25 minutes.

You know the toothpick/knife/skewer method (if it’s clean, they’re done), or the bouncy method (when lightly touched, they spring back when cooked).

I had 2 trays in at the same time, and the one on top finished before the one on the bottom, which meant the bottom one was in there for some 30 minutes.

You can brush the tops with cream when they’re warm as suggested by Steph, but I didn’t do this. I dusted most of them with icing sugar once they had cooled.

The ones I hid in my secret stash of goodies, came out the next day moist and extra delicious (I didn’t have any sugar on them, though).

Serve with your favourite cuppa, ice cream, or just dig into with a load of frosting on top.


charismatic chocolate chip cupcakes

If you read my kitchen disaster rant, then you’ll know where these muffins came from. Yes. A cookie recipe. It’s a miracle they worked out, and tasted good, too. Maybe my kitchen disaster wasn’t so bad after all 🙂

Yields: 12 (this is minus the 6 tsps of batter I used for the failed cookies)


2 1/4 cups plain flour

1 tsp baking powder

1/2 tsp salt

1 1/4 cup butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar

1 tsp vanilla essence

1 1/2 cups chocolate chips

2 eggs


Preheat the oven to 190 degrees celsius.

Stir the flour, baking powder and the salt together in a bowl.

In a separate bowl, combine the butter, vanilla and two sugars until creamy.

Add the eggs and beat until completely incorporated.

Gradually begin adding in the dry ingredients, beating well.

Stir in the chocolate chips.

Fill your muffin tins with the batter (if you’re using silicone, don’t grease them).

I topped some with a chocolate button, too.

Bake for 15-20 minutes or until it springs back when lightly touched in the centre.


Keep an eye out for part 3…. french chocolate tart, and how that horrid disaster might have worked out like these muffins did…. 🙂


recipe request: divine double-choc muffins

For even more chocolaty muffin goodness, top this cupcake recipe with choc chips and devour!


This is my second “recipe request” post.

The dish – double-choc muffins.

The recipe card – below. :)

Serves: 12


1 3/4 cup plain flour (I think I may have accidentally used self-raising which made some muffins look funny)

1 cup sugar (only 3/4 if you like them a blander)

3 tbs cocoa powder

1 tbs baking powder

1 tsp vanilla essence or extract (as long as it’s powdered)

1 cup milk

3 tbs butter (when solid)

2 eggs


12 chocolate triangles (or squares)

1/2 cup chocolate chips (dark or milk, your choice)


finely diced dark chocolate, or chocolate chips


Preheat the oven to 200 degrees celsuis.

Lightly grease a non-stick muffin tray.

I experimented with greaseproof paper, too. I put in 2 large ones, 3 small ones, and the rest were just the muffin trays without anything.

If you like, you can pop in paper liners and lightly grease them instead.

In a large bowl, add the dry ingredients (except the cocoa powder) and mix well (You can be fancy and sift the flour, but you really don’t need to, I reckon).

Make a well in the middle and add the eggs.

First beat the eggs, then gradually beat in the dry ingredients.

Gradually add the milk. Melt the butter in the microwave and gradually add in.

When the batter is well combined, sift in the cocoa powder.

Mix until no lumps remain.

NOTE: I used the chocolate pieces. If you want to use chocolate chips, then add them to the batter and mix first. Else, continue below.

Take one teaspoon of the batter, and place in the muffin tin.

Repeat for all the muffin slots.

Take your chocolate piece and add on top of each muffin batter.

Fill the muffin tray with the remaining batter.

Sprinkle the top with chocolate chips, or finely dice dark chocolate and add on top.

Pop into the oven and bake at 200 degrees celsius for 20 minutes.

When ready, remove and leave aside to cool.

Serve with your favourite ice cream…

Munch with your preferred tea….

A hot chocolate will make it a TRIPLE-choc muffin delight….

What ever you do, don’t forget to wholeheartedly: