Category

Chocolate

“If it’s not 100 per cent pure maple syrup, it can’t be called ‘pure maple syrup.”
Nancy Greene

Dark Chocolate Wholegrain Cupcakes with Maple Syrup Cream Cheese Frosting. It’s been forever since I baked cupcakes or muffins. I bake cakes and cookies more often I guess, possibly, lazy me. Yet when Spring comes and summer is round the corner, the first thing I reach out for are these gorgeous cupcake liners a sweet friend sent me. This time I also had on hand a 100% pure maple syrup from Canada.Both the liners and the syrup inspired me to ‘cupcake’ so here we go. These cupcakes are a 100% wholegrain which is what I mostly bake with now.  I also almost always use natural sweeteners and this time I decided to use a pure maple syrup from Canada in the cupcakes. The flavours are subtle but the health benefits quite significant.Maple Syrup an excellent source of manganese and riboflavin {B2}, and a good source of magnesium and a source of calcium, potassium, sodium, copper and zinc. It offers a healthier alternative to regular sweeteners and sugar. You can easily replace white or brown sugar with an equivalent volume of maple syrup. Just reduce the quantity of liquid in the recipe accordingly {for each cup of maple syrup substituted, reduce liquid by a ¼ cup}. An alternative like maple syrup is a great addition to adding flavour and nutrition to food.It has an addictive earthy robust flavour. One sip, then another … and soon the little bottle is empty. That delicious!! Also it’s ideal for vegans. I did a version of granola with the 100% pure maple syrup and virgin coconut oil. Mmmmm! Do tell me if you’d like the recipe.

While using maple syrup is extremely easy in your morning pre-workout or post workout smoothie, I thought I’d try it in baking as well. I used it very easily in this granola I made but before that tried it in cupcakes. The cupcakes are a great on the go healthy snack, a tiffin box filler, and a great addition to the kids birthday party. That they are a 100% wholegrain and use natural sweeteners  cannot be emphasized enough.I am currently working around a #makehalfyourgrainswhole theme. You can too. Before you cook,bake or make something, look at the list of ingredients and see how you can make it better. Make each ingredient count for itself. If it says empty calories, try and work out a better alternative.For instance, for the frosting for these cupcakes I reached out for the bottle of maple syrup to see if it would work. Yes it did! Just simple cream cheese with maple syrup offered a creamy delicious earthy cupcake frosting. It’s simple changes like this that will lead you to a healthier lifestyle. Take a step at a time…

Dark Chocolate Wholegrain Cupcakes with Maple Syrup Cream Cheese Frosting
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Print Recipe
These Dark Chocolate Wholegrain Cupcakes with Maple Syrup Cream Cheese Frosting are moist, chocolaty, and oh-so-satisfying. The frosting uses 100% Pure Maple Syrup from Canada.
Servings Prep Time
6-8 muffins 5 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 muffins 5 minutes
Cook Time
20 minutes
Dark Chocolate Wholegrain Cupcakes with Maple Syrup Cream Cheese Frosting
Yum
Print Recipe
These Dark Chocolate Wholegrain Cupcakes with Maple Syrup Cream Cheese Frosting are moist, chocolaty, and oh-so-satisfying. The frosting uses 100% Pure Maple Syrup from Canada.
Servings Prep Time
6-8 muffins 5 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 muffins 5 minutes
Cook Time
20 minutes
Ingredients
Servings: muffins
Instructions
Wholewheat dark chocolate muffins
  1. Preheat oven to 180C
  2. Place all ingredients for dry mix in a large bowl and stir well to mix. Reserve.
  3. Place all the wet mix ingredients EXCEPT buttermilk in bowl of stand mixer. Whisk for 2-3 minutes on medium high speed.
  4. Add the dry ingredients alternatively with the buttermilk in 3 lots. Stir until mixed. Don't overmix.
  5. Turn into 6-8 cupcake liners. Bake for 18-20 minutes until done.
  6. Eat as is, warm or at room temperature. Cool completely if you wish to frost them.
Maple cream cheese frosting
  1. Place cream cheese and maple syrup in a large bowl
  2. Whisk with an electric hand beater until smooth. Transfer to piping bag fitted with a star nozzle. Pipe over cupcakes.
  3. Sprinkle over maple flakes if desired.
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Wholegrain Buckwheat Orange Chocolate Chippers … the cookies get better and better with each experiment, and these were really really good {if I may say so myself}. I know because they were over before I knew it, and I could see ‘those eyes’ searching for more. And yes of course, I got photobombed yet again.

Impossible to keep this little pup away. Impossible to keep her away. She wants to be part of just about everything, no matter how mundane it might be. Bambi is the cutest little one at 5 months, just slightly less cute than our Coco. Coco is our first love of course.Anyway, back to the food talk. Most of my baking finds roots in the ingredients I have on hand, much like this bread I made not so long ago. It’s a ‘Swirled Everything But the Kitchen Sink Bread’, an interesting concept that encourages you to use anything and everything left over in the fridge. I have yet to share this recipe, but it’s an easy swirled bread, the making of which I shared on Instastories on the PAB Insta handle a short while ago. Most of my recipes are really simple and on the go. Leaves me time to play around with the camera! I took a few different shots of the cookies on different backgrounds, different settings, angles, light etc.

I went on too do a dark moody shot series too. Call me addicted to the camera!!

These cookies also used anything I had on hand. Jaggery, oats, buckwheat flour etc. I shared these Wholegrain Buckwheat Orange Chocolate Chippers there too. Do follow Passionate About Baking on Instagram as I share quick and easy recipes there on and off. Instagram’s a great place to be, so much inspiration and so much creativity.The cookies of course are the simplest two bowl cookies. Mix the dry ingredients in one bowl. The wet go into the bowl of the stand mixer. Whisk both, mix both, and we’re good to go. Actually that’s just the good thing about comfort food like this. Minimum fuss, minimum clean up, maximum satisfaction.Do bake a batch when you have a little time to unwind. These Wholegrain Buckwheat Orange Chocolate Chippers will be baking before you know it. It probably takes more time just to line out the ingredients. That is one thing I always always do. Makes life simple, and you don’t miss an ingredient. I’ve learnt the hard way of course so I might as well share that tip!

Wholegrain Buckwheat Orange Chocolate Chippers
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Wholegrain Buckwheat Orange Chocolate Chippers come together in a matter of minutes, fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
Servings Prep Time
24 cookies 5 minutes
Cook Time
20 minutes
Servings Prep Time
24 cookies 5 minutes
Cook Time
20 minutes
Wholegrain Buckwheat Orange Chocolate Chippers
Yum
Print Recipe
Wholegrain Buckwheat Orange Chocolate Chippers come together in a matter of minutes, fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
Servings Prep Time
24 cookies 5 minutes
Cook Time
20 minutes
Servings Prep Time
24 cookies 5 minutes
Cook Time
20 minutes
Ingredients
Wet Mix
Servings: cookies
Instructions
  1. Place all the dry mix ingredients in a large bowl and stir to mix.
  2. Place all the wet mix ingredients in bowl of stand mixer, fitted with the paddle attachment, and process for 2 minutes on speed 3.
  3. Add the dry mix and stir with paddle attachment on slowest speed for 30 seconds.
  4. Let the mixture stand/rest while you preheat the oven to 180C {15-20 minutes}
  5. Line 2 baking sheets with parchment.
  6. Place scoops of cookie dough on the parchment, 2 inches apart, 12 on each sheet. Flatten gently with the tines of a fork. {Sprinkle over a few more chocolate chips if you are feeling particularly indulgent}
  7. Bake for 15-20 minutes, until the edges are done, light golden brown, and the centre is still a little soft. {Bake further 5 minutes if you like crisp cookies}.
  8. Remove tray from oven, allow to stand for 5 minutes, then cool the cookies completely on the rack.
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‘Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me’
Audrey Hepburn

Dark, divine, sinful, creamy, chocolaty and as simple as can be, these Mini Dark Chocolate Cheesecakes are just the answer for chocolate cravings of all types. If you’re looking for a quick bake ahead ‘sweet something’ for the one you love, look no further.  This is my to go recipe minimally adapted from a winner by Ruchira @ Cookaroo.Of course you can always bake one large cheesecake and be done with it, like I’ve done here with this Dark Chocolate Cheesecake with Wine Macerated Strawberries. Yet, IMHO, there is something entirely charming and lovable about small petite desserts.So make single servings, or double as your heart might signal, dress these up with a swoosh of whipped mascarpone spiked with a liqueur. That was my initial idea but I ran out of time as usual. So I fast tracked and gave these a dusting of cocoa powder, a topping of fresh strawberries, some dark chocolate shavings…and a mint sprig just for the pop of colour.And yes, in my hurry to get this dessert ready for friends who were over for lunch, I forgot to add cream to the cheesecake batter. I baked for a slightly lesser time, hoping things would behave. They did. The little bites were richer, denser and more chocolaty…which isn’t really a bad thing though!So here you go, the recipe as I did it that day. And as I said, this is a foolproof recipe, my firm favourite, tried by several folk. So when are you going to make it?

Mini Dark Chocolate Cheesecakes
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Print Recipe
Dark, divine, sinful, creamy, chocolaty and as simple as can be, these Mini Dark Chocolate Cheesecakes are just the answer for chocolate cravings of all types. If you're looking for a quick bake ahead sweet something for the one you love, look no further. Recipe minimally adapted from Ruchira @thegreatcookaroo.com. This is my to go recipe.
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
30 minutes 4-5 hours
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
30 minutes 4-5 hours
Mini Dark Chocolate Cheesecakes
Yum
Print Recipe
Dark, divine, sinful, creamy, chocolaty and as simple as can be, these Mini Dark Chocolate Cheesecakes are just the answer for chocolate cravings of all types. If you're looking for a quick bake ahead sweet something for the one you love, look no further. Recipe minimally adapted from Ruchira @thegreatcookaroo.com. This is my to go recipe.
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
30 minutes 4-5 hours
Servings Prep Time
8 people 5 minutes
Cook Time Passive Time
30 minutes 4-5 hours
Instructions
Biscuit base
  1. Whiz the biscuits, brown sugar and cocoa in food processor until you get a fine meal. Add butter,whiz again to mix. Press into 8″ loose bottom tin. Chill in the freezer while you get the filling ready, and the oven preheats.
Dark Chocolate Filling
  1. Preheat oven to 160C.
  2. Place all ingredients of the filling in bowl of food processor, and blend well to mix, 1-2 minutes on medium speed.
  3. Pour into crust, and bake for 30 minutes hour. Leave to cool in the oven, then cover and chill for 4-6 hours, better overnight.
Topping
  1. Dust with cocoa powder, top with diced strawberries and dark chocolate flakes. Garnish with mint. Serve cold, or leave at room temperature for 30 minutes before serving.
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