Chocolate Mud Cupcakes

When somebody in the house is having a birthday, but work schedule is not letting you have a party, what do you do? In our case, we’ll just have cupcakes!

I found this simple chocolate mud cupcake recipe in one of my books, but as usual, I had to adjust parts of it to suit my preferences. Whatever works for you, right? So, here is how I made the chocolate mud cupcakes:



300g plain chocolate chips or cooking chocolate
300g butter (does not really matter much whether it is salted or unsalted)
5 eggs
1/2 cup caster sugar
1 cup self raising flour

Melt chocolate and butter in a pan on the stove, or in a bowl in the microwave oven. Stir well and set aside to cool a bit.

Beat eggs and sugar in a bowl until thick and pale. Sift 1/2 cup flour into the egg mixture, then fold. Sift the remaining flour into the same mixture and fold again. Stir in the melted chocolate and butter until well blended.

Preheat oven to 160 degrees Celsius. (I prefer turning the oven on when I have already finished mixing the batter and just before I transfer the batter into the cake tin, as I find that if I start preheating the oven before mixing anything, it reaches the desired temperature waaaaaayy before I’m finished making the cake batter, so it’s just wasting energy for quite a while afterwards, until I put the cake in.) 

Spoon the mixture into paper baking cases in a muffin tin. This recipe should yield around a dozen cupcakes. Bake for approximately 20 minutes. The cupcakes are expected to be soft and gooey. Remove muffin tin from the oven and let cool for about 5 minutes before removing the cupcakes from the tin.

You can dust the cupcakes with cocoa powder or icing sugar, or decorate them with your favourite icing.

Ward Conference Cakes

We had a successful ward conference last Sunday, with so much people in attendance!  Because we were expecting a lot of visitors from the stake, we thought we’d bring a lot more food than usual for the ward luncheon after the meetings. Hubby prepared his meat dishes, plus rice.  I made a couple of cakes for dessert, which I thought I’d share with you today.

ward con carrot cake

Above is a couple of layers of carrot cake, with cream cheese icing, orange gelatin, and fresh fruits on top.  When it came to slicing this cake, having it in 2 layers didn’t seem to be a good idea. It was a heavy cake, so the slices kept on wobbling and falling over. Of course, I used my carrot cake recipe, which can be found HERE.  Hubby was wondering why my carrot cakes are much more delicious compared to the store-bought one we had sometime ago (which was too sweet and dry). I told him, the secret to having a delicious moist carrot cake is not to over cook it. When it’s cooked, take it out of the oven right away!

ward con strawberry cake

This one is a strawberry cake, with buttercream icing, an ugly purple drip icing, and all the lollies and bickies in the house. I was not very happy with the shade of the purplish drip. I should’ve had it in a different colour. Thankfully, the layering inside looked perfect when it was sliced – such a beautiful shade of pink! Too bad I was busy slicing it for those who were excited to taste it, so I wasn’t able to take a photo of the sliced cake.  I’ll have to blog the recipe next time, so you guys can try it too.

15 Amazing Harry Potter Themed Cakes

Perhaps the TV station GO must have heard of hubby’s Harry Potter themed birthday celebration. Because a few weeks later, this station decided to show the Harry Potter films every Friday evening. On the first Friday evening, I was wearing the Gryffindor gray pullover sweater vest, Gryffindor scarf, and a witch’s hat, and munched on the remaining jelly beans and chocolate frogs while watching the movie. I’m not really a super fanatic of HP, but since I had all the props lying around, I thought I might as well have fun with them! Hahaha.

Speaking of Harry Potter, today I’m sharing with you some of the amazing Harry Potter themed cakes I came across while researching for hubby’s party weeks ago.  I’m linking each photo and caption to their sources. They might come in handy in case you’re planning an HP party of your own, so here they go…

from Cakes Decor

 from Cakes Decor

 from Cake Punk

 from Everything Harry Potter

 from Sweet Discoveries

 from That’s Nerdalicious

 from Cake Central

 from Crust N Cakes

 from Between The Pages Blog

from A Sweet Design (Flickr)

 from Pat A Cake Cakes

 from Tumblr

 from Puntapelotaforo

Chocolate Cupcakes Recipe

1 cup self raising flour
1/2 cup plain flour
1 cup raw sugar
8 teaspoons cocoa
1/2 teaspoon bicarb soda
A pinch of salt
65g unsalted butter (softened)
1 cup milk
1 teaspoon vanilla extract


Preheat oven to 180 degree Celsius. Line a muffin tray with cupcake liners/papers.

Combine flours, sugar, cocoa, bicarb soda and salt in a large bowl and mix very well. Add butter, milk and vanilla, and mix thoroughly with a wooden spoon.

Spoon mixture into the lined cupcake tray, dividing the mixture evenly.  Bake for approximately 20-25 minutes, or until a toothpick inserted in the cake comes out clean.  Let cool on a wire rack, before adding your favourite icing or other decors.

Carrot Cake Recipe


Ingredients:                                       Icing:
Olive oil (for greasing)                        250 g    spreadable cream cheese
2 (300g) carrots, finely grated           1/3 c     icing sugar
1   c   self raising flour                          1/2 t      vanilla essence
1/2 c  plain flour
1   t    bicarbonate soda
1/2 t   ground cinnamon
2/3 c   brown sugar
3/4 c   organic olive oil
1/2 c   maple syrup
3        eggs
1   t    vanilla essence


Preheat oven to 170 degrees Celsius, or 150C if using a fan-force oven.  Lightly grease a cake pan with oil and line with baking paper.

Sift flours, bicarb soda and cinnamon in a bowl.

In another bowl, whisk brown sugar, oil, maple syrup, eggs and vanilla. Pour this mixture into the bowl with the dry ingredients. Mix well with a wooden spoon. Stir in the grated carrots.

Place the mixture into the pan and bake for approximately 55 minutes. Then, let cool in the pan for a few minutes, before turning it out onto a wire rack to cool completely.

For the icing, combine the cream cheese, icing sugar and vanilla essence in a bowl, using a wooden spoon, until well mixed. Spread the icing over the cake.