More cupcakes

Same recipe used here as before (see labels) but with cocoa and/or coffee added.

Brownies with a Coffee Cheescake Swirl

This is a marriage made in heaven. Dark sticky brownies all gooey and chocolaty with a swirl of coffee cheesecake for added yummieness.
Two recipes have been pulled together here, the first (brownies) I have made at least once a week since Heather gave me the recipe over on the forum I belong to Violet's Pantry.
http://pinkbytes.blogspot.com/2009/04/dark-chocolate-brownies.html The second part is from another member from V.P. our dear Granny, who writes a smashing blog called Tea and Wheaten Bread. http://teandwheatenbread.blogspot.com/2009/09/chocolate-cheesecake-brownies.html
Now for what I did.The Ingredients..
8 oz Butter
4 oz Cocoa Powder (good quality)
4 Eggs.
8 oz Dark brown Sugar.
2 teaspoons Vanilla Extract.
4 oz S.R. Flour.
4 0z White Chocolate Chunks.
2 teaspoons Instant Coffee.

Cheesecake Swirl..
8 oz Soft Cream Cheese (I used Philadelphia full fat)
4 oz Castor Sugar.
2 teaspoons Instant coffee (melted in a touch of boiling water)

Method..
Preheat oven to 180c. Line the bottom of a shallow baking tin with greaseproof paper (very important to do this)
Melt the butter, then add the cocoa powder and coffee, stirring well to remove any lumps.
Beat the eggs in a large bowl, add the sugar and mix until smooth.
Stir in the cocoa mixture, white chocolate chunks and vanilla extract and mix well.
Add the sifted flour and mix gently with a spoon. Pour this mixture in to your tin and spread it around.
Now make the cheesecake swirl by mixing all ingredients together in a bowl, when soft and well combined, spoon on to brownie mix already in your tin. Then with a skewer just swirl it around until you have the desired affect.
Place the tin in to the oven for around 25 minutes. When done the brownies should be crisp on top and soft in the middle. Leave to cool before turning out and cutting, then dust with a little icing sugar.

If you wished, you could leave out the coffee element to this recipe, but I think it was HEAVEN. Hope you enjoy.

Mocha Fudge Brownies

If you like Brownies, then why not try these. Mocha Fudge Brownies.
Ingredients..
Brownies.
1/2 cup Shortening (Copha)
1/2 cup Butter.
1 cup Cocoa.
2 cups Caster Sugar.
1 tablespoon hot Water.
4 teaspoons Instant Coffee.
4 Eggs.
2 teaspoons Vanilla Extract.
1 cup S.R. Flour.
1/2 teaspoon Salt.
Icing..
1/2 cup Butter.
1 teaspoon Vanilla Extract.
2 cups Icing Sugar.
1 and 1/2 tablespoons Milk.
2 teaspoons Instant Coffee.

Method..

Preheat the oven to 180c. Line a 9 x 13 inch baking tray with tin foil and grease it lightly with some butter. Melt butter and shortening in the microwave. (Please note, if you can't get shortening, just use butter, 1 cup in all)

Pour melted butter in to a large mixing bowl, add cocoa and blend in well. Add sugar and mix well again. Dissolve coffee in hot water and mix in to the cocoa mixture.

Add eggs one at a time and beat in well by hand. Stir in vanilla, sifted flour and salt.

Pour mixture in to prepared baking tray and smooth out evenly.

Bake for 25- 30 minutes. Remove from oven and allow to get cold.

While the brownies are cooling, make the icing.

In a bowl, cream the butter and vanilla. Add the icing sugar and beat on medium speed. Dissolve the coffee in the milk and add to the mixture, beat until light and fluffy. Spread over the cake. (Make sure it is cold) Cut in to slices and then lift out from the baking tray. Or lift out and cut in to slices, which ever you find easier.

I dressed mine with Chocolate coated Coffee Beans which gave another taste and texture to this delicious Brownie.

The Chocolate coated Coffee Beans were got from http://www.byronbaycoffeeco.com.au/

I dare you to stop at one slice. (Mine's all gone, in two days)

Chocoffee Cake.

A delightfully chocolatey, gooey, yummy cake from Kazmarri. I changed the original recipe a little, by adding my own favorite chocolate and adding instant coffee granules to the hot water. See the recipe below. I think a warning should go with this cake. It is addictive.

You will need...

200 gms Butter.

300 gms good quality dark Chocolate (I used Whittaker's Dark Mocha)

1/4 cup hot Water.

1 tablespoon Instant Coffee granules.

1/4 cup Cocoa Powder.

1 teaspoon Vanilla extract.

1 cup Castor sugar.

3 Eggs (lightly beaten)

3/4 cup S.R. Flour.

Method....

Preheat oven to 160c. Grease and line a 20cm round cake tin. Put butter, 200gms of the chopped chocolate (Yes, leave 100gms for later) coffee granules and the hot water into a large microwave proof bowl. Microwave on high, uncovered for 2-3 minutes, stirring every minute with a metal spoon until smooth. Add cocoa to warm choc mix. Stir until smooth. Stir in the vanilla and castor sugar, and when it is cooler add the beaten eggs. Sift the flour over the chocolate mix, stirring gently to combine.

Pour half of the mix into cake tin, then sprinkle half of the remaining chocolate you have chopped over the mix. Add remaining mix to the tin and top off with the remaining chopped chocolate.

Bake in the oven for 50-60 minutes or until a skewer comes out with moist crumbs clinging to it. Let cool in the tin. Then you can dust with icing sugar as I did or make your favorite icing to go on top. Serve with cream, ice cream or as I did, a chocolate sauce.

Do hope you enjoy this recipe, and again, Thank you Kazmarri.

Little Coffee Sponge Cakes.

These little darlings are so easy to make and were eaten up in minutes. I have never been a big sifter type person, but this recipe has changed my mind. S.R. Flour is sifted three times and it is well worth it. The eggs and sugar is mixed together for ten minutes, so it triples in size, and is light and fluffy.
You will need....
2/3 cup S.R.FLOUR.
4 EGGS.
1/2 cup CASTOR SUGAR.
1 tablespoon INSTANT COFFEE.
1 tablespoon HOT WATER.
50g BUTTER (melted)

Icing...
50g BUTTER (softened)
1 tablespoon INSTANT COFFEE.
1 tablespoon HOT WATER.
2 cup ICING SUGAR. (sifted so there's no lumps)

Preheat the oven to 180c. Sift the flour 3 times and set aside. Beat the eggs and sugar with an electric mixer for 10 minutes, or until pale and tripled in volume. Fold through half the flour into the egg mixture, when that is taken in do it again with the remaining flour. Dissolve the coffee in the hot water and fold through with the melted butter into the batter mix.
Divide mixture into 8 1 cup muffin holes that have been well greased. Bake in the oven for 20-25 minutes or the cakes feel spongy to touch. Cool on wire racks.
To ice the little darlings.
Mix the softened butter with the dissolved coffee in water, sift in the icing sugar and mix well. I forked my butter icing on because that's the look I wanted and then decorated with chopped walnuts and chocolate sprinkles.
I wonder how long they will last in your home?