Chocolate delights for weekends at home

Yay for Sunday's am I right? Ok so I'm writing this post on a Monday on the signature Monday low from a lovely weekend with my boys, and right now while you're reading this I'm back in Bucks with Dann's family ahead of his birthday on Tuesday, but hey, let's celebrate Sunday! 

One of my absolute favourite things to do on a Sunday daytime is bake. I find baking totally relaxing and it's nice to have some yummy treats for the week too. My go-to recipes are the brownies from this 3 ingredient recipe post, or my favourite banana loaf (also if you're looking for the perfect meal outside of the usual Sunday roast, check out this Lamb recipe). 

However a couple of weekends back I thought I'd try something new from one of my many recipe books, The Big Book of Baking. As a fan of GBBO the book is a great one, though I always get a little nervous about the recipes as they are always more skilled cooks than I am. To ease me in gently, I tried the Very Quick Cupcakes.

What I love about the cupcake recipe is that is made with just your general store cupboard items, bits that pretty much all bakers, and to be honest most kitchens, will have in at all times. 

Recipe makes twelve (though I got 18 out of my mix!)

Ingredients:

For the cakes

140g self-raising flour

40g cocoa powder

200g caster sugar

125ml sunflower oil (i used olive oil)

1 medium egg - room temperature, beaten to mix

175ml milk - room temperature

1 teaspoon vanilla extract

For the icing

75g icing sugar

25g cocoa powder

50g unsalted butter

50g caster sugar

2 tablespoons strong coffee or water

To decorate

You choose - I used crushed smarties.  

Get baking:

Heat oven to 190C/375F/Gas 5. Mix flour, cocoa powder, and caster sugar in a bowl thoroughly until combined (this can be done in a food processor if you have one).

Pour oil into a measuring jug, add the egg,milk and vanilla, and mix with a fork. Pour slowly into the dry mix, combining as you go. Mix thoroughly until fully combined and extremely smooth and even. (again this can all be done in a food processor - have it set to mix whilst you pour, then once all added scrape down sides and run for about 10 seconds to fully combine.) 

Pour/spoon the mixture into paper cases, filling until half full. 

Bake for approximately 18-20 minutes until the cupcakes feel springy to the touch. Rotate the tray halfway through for even baking. 

Transfer to a wire rack to cool. 

For the icing, sift the icing sugar and cocoa powder into a heatproof bowl. Put the butter, caster sugar, and coffee into a small pan and heat on a low setting, stirring gently until melted and smooth. Bring to the boil, then slowly pour into the sugar and cocoa mix, stirring with a wooden spoon. Leave to cool for 10 minutes until thick enough to spread. 

Decorate however you please - I crushed smarties in a pestle and mortar!  

I will admit, these aren't as "quick" as the recipe title suggests, but they are damn good, and the hint of coffee with the chocolate makes it a little less sickly.

Enjoy, and happy Sunday!!

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