Turkish Delight Cupcakes with Chocolate Ganache

I originally tried this cupcake in "Delish Cupcakes" (cupcake store) one day and decided to make it for myself. It's basically a Rose Cupcake and frosted with Dark Chocolate Ganache. It's an Old Fashioned Dreamy Morsel! To me it tastes like a cupcake version of a piece of Turkish Delight, and that's why I baked them in miniature cupcake papers rather that the usual size. So they are bite sized delicious, morish little blessings!! All the glory to God for giving us these ingredients and the skill and ability to bake them x

Just a note, I made the Chocolate Ganache first and let that set and then I made the cupcakes.

So here is the recipe.

Chocolate Ganache
375ml Cream
450g Dark Chocolate

I put the chocolate and cream into a tin bowl and put it over a pot of boiling water. Then I whisked it until completely smooth. Once smooth I pulled it off the pot and left it to cool on the bench.

Once it's completely cooled you can then put it into the fridge to really set it, and ready for piping onto the cupcakes.

Cupcake Ingredients - Makes approximately 48 minis
115g unsalted butter
225g caster sugar
2 eggs
150g self raising flour
125g flour
1 tablespoon of rose water
180ml milk

Preheat your oven to 150° fan bake. (See "The Oven" tab on my blog before starting your oven).
In a mixing bowl beat the butter until light and creamy takes about 2-3 minutes, then add the sugar and beat a further 2-3 minutes.
Add the eggs one at a time and make sure after each egg you scrap down the side of the bowl.
Add the rose water to the milk and set aside.
Then take the sifted flours and add half to the mixture and then add half the milk into mixture. Then repeat this process and mix until smooth and creamy, but be careful not to over beat the mixture.
Then spoon the mixture into your miniature cupcake cases. I used a melon ball scooper to measure the mixture evenly into the liners.
I baked mine for about 8-12 minutes. To test if your cupcakes are cooked use a baking skewer and insert into the cupcake if it comes out clean then cupcakes are cooked.
Transfer them immediately to a wire rack to cool.
Once cooled you can pipe on the Ganache. I used a Wilton 63 tip to frost the Cupcakes.

Cream Cheese Cranberry Cupcakes with Maple Cream Cheese Buttercream

I have to say that these little blessings are the bestests, yummiest cupcakes that I have had to date! They are a mix of sweet cupcake and tart cranberry, just Perfect!! I sourced/adapted this recipe from Krissy's Creations.
The recipe asks for Cake Flour, and in New Zealand we can't buy cake flour off the shelf, so I had to make it myself. But don't freak out, its really easy to do.

So firstly let me tell you how to make the Cake Flour Sourced from Joy the Baker.
Ok, firstly measure out the amount of flour in the recipe you are using.
Then for every cup you use, take out 2 tablespoons of the flour and replace it with Cornflour. I sifted together 6 times just to make sure it was fully integrated together. Its a easy as that!!


Cupcake Ingredients - yeilds 24-30
205g unsalted butter
250g cream cheese
2 c sugar
3 eggs
1/4 teaspoon almond extract
1 1/2 teaspoon vanilla extract
2 1/2 c cake flour
1 teaspoon salt
1 teaspoon baking powder
1/2 c almond milk (I found this in Pak n Save)
2 c frozen cranberries (rolled in 1 tablespoon flour)

Preheat oven to 150° Fan Bake. (See "The Oven" tab on my blog before starting your oven).
In a bowl sift the flour, salt and baking powder. Set aside.
In a mixer bowl beat the butter and cream cheese until buttery and creamy. Then add the sugar and beat until fluffy.
Add the eggs one at a time and make sure you scrap down the bowl after each addition.
Mix in the almond and vanilla extract.
Then add half of the dry ingredients and half of the almond milk. Mix until combined. Repeat this adding the remainder of the dry ingredients and the almond milk. Mix until just combined.
And finally stir in the cranberries.
Divide the mixture between the cupcake liners, and bake in oven for about 15-18 minutes (depending on your oven).

Once the cake skewer comes out clean, the cupcakes are ready.

I always transfer them straight onto a wire rack to cool.

Maple Cream Cheese Frosting

250g cream cheese

100g butter

2-3 c icing sugar

2 teaspoons maple syrup

2 teaspoons vanilla extract

In a mixing bowl beat the cream cheese and butter until fluffy and creamy. Start adding in the icing sugar and half of the maple syrup and half of the vanilla extract. Beat until mixed and creamy.

Then repeat adding the remainder of the maple syrup and vanilla extract. And the remainder of the icing sugar. You may need a little or less icing sugar, depending on the consistency you want.

Then pipe onto your cooled cupcakes.

I decorated the cupcakes with white chocolate heart shapes. Totally delicious and very eye catching.

Happy baking xxx

Decadent Chocolate Cupcakes filled with Dark Chocolate Ganache and Whipped Dutch Chocolate Buttercream

I made these for my friends Daughter's 12th Birthday. These are incredible rich and decadent. I filled the cupcakes with dark chocolate ganache, so they are yum yummy!! In the buttercream I used certified Dutch Cocoa, not the normal supermarket cocoa. The Butterflies and Blossom flowers on top are made out of Red Fondant. Also if you want to be a little adventurous you can add lollies, chocolates or easter eggs into the middle of the cupcake mixture just before putting them into the oven.

The cupcake recipe is sourced/adapted from Annie's Eats. The ganache and buttercream recipes I have had for ages and use all the time in other Cupcake Recipes.

Happy baking xxx

Ingredients: Yields approx 24-30 cupcakes

75g dark chocolate
1 1/2 c strong hot coffee (brewed)
3 c sugar
2 1/2 c plain flour
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/2 c dutch cocoa
1 1/4 salt
3 eggs
3/4 c oil (I used cooking and salad oil)
1 1/2 c buttermilk
3/4 teaspoon vanilla extract


Preheat oven to 150° Fan Bake. (See "The Oven" tab on my blog before starting your oven).
In a mixing bowl sift together the sugar, flour, baking soda, baking powder and cocoa powder. Put aside.
Place the chocolate in a bowl and pour over the strong hot coffee and whisk together to the chocolate is melted and combined.
In another mixing bowl add the oil, buttermilk and vanilla.
In a mixing bowl beat together the eggs until light, creamy and fluffy. Then slowly add the oil mixture and the coffee mixture into the egg mixture until well combined.
Lastly add the dry ingredients and mix until combined.
Divide mixture into the cupcake liners, 3/4 full and bake in oven for about 15-18 minutes (depending on your oven).

Once the cake skewer comes out clean, the cupcakes are ready.

I always transfer them straight onto a wire rack to cool.

Once cool you can fill the cupcakes. To do this, I just take a little but sharp kitchen knife and cut out the middle. Once you have cut out the cake piece, inside the cupcake with look like a grater, perfect for filling with yummy chocolate.

Dark Chocolate Ganache

225g dark chocolate

2/3 c cream

2 tablespoons butter

Place the chocolate in a bowl and then gently heat the cream. Once the cream heated, pour over the chocolate and whisk until smooth and glossy. Then add the butter and whisk until combined.

I put the chocolate into the fridge to cool and thicken. Once the chocolate is thickened you can dollop spoonfuls into your decadent cupcakes.

Dark Chocolate Frosting

250g butter

75 g dutch cocoa

150ml a mixture of milk and cream

2 teaspoons vanilla extract

500g icing sugar

Beat butter for about 2-3 minutes until light and creamy. Had half the icing sugar, cocoa and half the milk/cream mixture. Beat again for another 2-3 minutes. Add the remainder of the icing sugar, milk/cream mixture and the vanilla extract. Beat until creamy.

You can add more or less icing sugar to the consistency you like.

Fill the buttercream into a piping bag and pipe onto your cupcakes.

Vanilla Bean Cupcakes with Whipped Vanilla Buttercream

These definitely are the most moist and fluffy vanilla cupcakes I have ever had. I think I ate about 6 or 7, and no I'm not kidding! God really did bless us when he created Vanilla!!
Anyway give them a go, you will not be disappointed. Also the original recipe (source: www.cupcakeproject.com) has you making your own Vanilla sugar, which you can get a tutorial off "You Tube" if you prefer that way. However I purchased Vanilla Sugar already made up for me. I have seen the sugar on the shelves at New World and Farro's (New Zealand).

I have added my staple Vanilla Buttercream. I use this buttercream almost every time I make Cupcakes, because you can easily add this and that to change the flavor depending on the Cupcakes you are making at that time.


Cupcake Ingredients: Makes approx 24-30.
1 cup of vanilla sugar (can be bought from Farro's Deli Supermarket)
1 3/4 cup plain flour

1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
60g unsalted butter
2 eggs
1/3 c sour cream
1/4 c oil (I used salad and cooking oil)
1tablespoon vanilla extract
2/3 c whole milk

Preheat oven to 150° Fan Bake. (See "The Oven" tab on my blog before starting your oven).
Sift plain flour, baking powder, baking soda, sugar and salt. Mix throughly and put aside.
Add the butter to your mixer and beat until light and fluffy, for about 2 minutes.
Then add the dry ingredients slowly. Because of the small amount of butter, the dry ingredients will make the mixture like bread crumbs, this is ok.
In a separate mixing bowl whisk together the eggs, sour cream, oil and vanilla extract, then slowly add this to the bread crumb mixture until just combined.
Then slowly add the milk until just combined. It will be very runny, which is perfect!
Fill your cupcake liners 1/2 way and bake for 10-15 minutes (depending on your oven).
Once the cake skewer comes out clean, the cupcakes are ready.
I always transfer them straight onto a wire rack to cool.

Once they are cool you can frost them!


Vanilla Buttercream Frosting
215g butter
950g icing sugar
2 tablespoons boiling water
1/2 c thickened cream
2 teaspoons vanilla extract

Cream butter for about 2-3 minutes until light and fluffy. Add 1/2 the icing sugar and the boiling water and mix until creamy. Add the remainder of the icing sugar, thickened cream and vanilla extract and beat until creamy. You made need a little more icing sugar, will depend on the consistency you are after.