Double Chocolate Mini Cupcakes

So I pondered whether to call these triple chocolate cupcakes instead of double chocolate cupcakes because of the chocolate flavour of the cupcake with the little white choc surprises inside and topped with some melted chocolate over the buttercream frosting, but then I feel like the chocolate on the frosting isn’t quite enough of a distinguishing element. Maybe if I had used chocolate ganache then they could be triple chocolate cupcakes. Anyway, the point is, they are packed with chocolate, so if you love chocolate (as I do) you will love these!

I promise the name is the only confusing part about the cupcakes, the rest is super easy!

I first melted the butter and chocolate melts together. You can use dark chocolate melts or milk chocolate either is fine. You only need to use a medium heat, it never takes much to melt butter and chocolate. I even took mine off the heat when there were still a few small butter chunks and simply continued to stir until they melted. This meant the liquid wasn’t as hot and could cool more before adding the other ingredients.

Once slightly cooled add the sugar, I tend to always put less that the recipe says, just to cut down on that super sweet factor, even though I have a major sweet tooth, I know it’s better for my health in the long run. Add the eggs, as always, making sure they are thoroughly mixed in, then add the cocoa powder and the flour. I thought to myself the mixture was a little dry, but wasn’t too worried. So I added the white choc bits and started spooning my mixture into the cupcake papers. Half way through, I thought to myself again, this is actually quite dry and sticky, maybe I have messed something up. So I added a dash of milk to hopefully loosen it up a little and get rid of the stickiness. This became tray 2. My recipe ended up yielding me about 46 mini cupcakes, which seems a like a lot right? Don’t worry, as they are so small and cute, people or more inclined to eat not just one, but two … or three … or four … or more! Something about feeling less guilty because they are so small …

I cooked both trays at the same time at same temperature. Although 1 tray was on the top shelf in the oven and the other on the bottom (this doesn’t seem to make much difference in my oven). Both trays rose nicely and came out looking a gorgeous chocolate brown with little white specks of where the white choc bits were peeking through. After letting them cool, I braved it and tried one from each rack to see which had turned out better. Surprisingly the batch from the first tray were perfect, whilst the batch from the second tray were slightly dry. Completely odd. Nevertheless, I knew that adding frosting to the top would certainly fix that!

I had some leftover buttercream frosting from the other day (This was for my Mother’s day cupcakes which you can read about here), so using a Wilton 1M tip I piped little swirls on top. I originally had the idea of melting down some chocolate and drizzling it over the buttercream, but when I went to the fridge to find the few squares of chocolate I had leftover they were gone! My boyfriend had struck again and sneakily eaten the last few blocks. Nonetheless I searched the fridge again and remembered I also had some leftover chocolate ganache from the other day too. So I put the ganache in the microwave for 30-40 seconds to melt it back down to a liquid, poured it into a small snap lock bag, cut the corner and went crazy making some melted chocolate artwork. (I put all my cupcakes onto a sheet of baking paper to minimise the mess)

And wallah! There you have it, mini double chocolate cupcakes. Even though my boyfriend did steal the few chocolate squares I wanted to melt down he did also suggest to me I could have used Ice Magic for the chocolate topping instead, so feel free to give it a try and let me know how that turns out.



  • 50g Milk Chocolate melts
  • 100g Unsalted Butter (softened)
  • 100g Caster Sugar
  • 30g Cocoa Powder
  • 2 eggs (I always use extra large)
  • 100g Self-Raising Flour
  • ¼ cup White chocolate bits


1. Preheat oven to 180⁰C and line 2 x 24 mini cupcake trays with papers.

2. Melt butter and chocolate melts in saucepan over a medium heat then allow to cool slightly for 5 minutes.

3. Whisk in the sugar until completely dissolved and no granules can be felt at the bottom of the bowl. Then add eggs one at a time, ensuring to beat well after each addition.

4. Sift the flour and cocoa into the mixture and using a spatula mix until well combined.

5. Gently fold in white chocolate bits. I have put ¼ cup on the recipe, but feel free to add more or less to your personal preference. (Some people aren’t a big fan of white chocolate …. Not me!)

6. Bake in the oven for 10-12 minutes or until a skewer comes out clean. (Be careful not to put the skewer through a white chocolate bit!) Place tray on rack to cool. Remove cupcakes from tray after 5 minutes and allow to cool fully before frosting…

Delicious Banana Pancake Recipe

You’ve probably been in this scenario before – you don’t feel like going to the grocery store but you’re starving at the same time, trying to figure out what could you make from scratch. Here’s a perfect idea – a simple pancake recipe with a banana twist that makes an excellent dessert and is not only easy to make but won’t take more than 20 minutes of your time. Banana pancake recipe takes only the kind of ingredients you must have in your kitchen at all time – flour, milk and eggs, and you only need a pair of bananas to make them even better than the basic pancakes.

This recipe might look like a real calorie bomb and a guilty pleasure, but if you substitute regular milk with skimmed and use whole wheat flour instead of all-purpose white flour, you’ll be saving up some calories and turning this pancake recipe into a healthy meal. Fruit is good for you anyway, and although bananas are rich in calories, they’re also a great source of potassium that helps normalize blood pressure by flushing out the sodium in your body. By adding bananas to the recipe, you’re not only getting a delicious meal but some health benefits, too!


  • 1 cup all-purpose flour
  • 1 cup milk
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon vegetable oil or butter
  • 2 large bananas


Mix all purpose flour, baking soda and baking powder in a small bowl. Use a large sized bowl to mix milk, egg, 2 teaspoon oil or butter and mashed bananas. A great way to easily mash bananas without making a mess in the kitchen is to put them in a zip lock bag or a regular plastic bag, simply mash with something heavy and pour the content out by turning the bag inside out. When you’ve stirred the mix well so it makes a smooth mixture, add the flour mix from the small bowl. It’s important not to stir too much because you’ll make all the air bubbles in the batter burst which makes pancakes taste rubbery and lack the fluffiness and lightness they should have. Don’t worry if you notice some lumps left over in the batter – they’ll disappear while you’re cooking pancakes.

Use a large frying pan or a skillet, cover the surface with a thin layer of oil or butter. It’s best to soak a piece of kitchen paper towel in oil and lightly brush it on the frying pan. Put it over medium heat and wait for a couple of minutes for it to warm up. By using roughly 1/2 cup batter for each pancake, pour the batter in the frying pan. Wait for a couple of minutes until you notice bubbles forming and bursting in the batter, then flip the pancake and repeat the same with the other side. When all pancakes are done, serve hot and use an extra topping like honey or peanut butter according to taste.…

Gluten Free Dulce de Leche Cupcakes

So I have this Colombian friend who used to be a student at an English school I worked at and I discovered that he lives on the same street as me, so we tend to hang out a lot. He has been in Australia for a while now and is always promising to do a Colombian style lunch for me and my boyfriend so that we could get a taste of his traditional home country food. The other day, we finally got to doing it!

Part of the bargain was of course that I make cupcakes and they be Colombian style in order to fit in with the theme of the lunch, however I had no idea what Colombian style was. Normally when I think of Colombia, I think of salsa dancing and that infamous white powder, neither of which could end up in my cupcakes! Then my amazing boyfriend, suggested I make some Dulce de Leche and somehow incorporate that into my cupcakes. Perfect! The Colombians call it ‘Arequipe’ instead of Dulce de Leche, but it means the same thing: ‘candy of milk’. If you have ever made Dulce de Leche before then you know that’s exactly what it is and it tastes deliciously divine.

I also wanted to cut back on the sugar in the recipe as I knew the cupcakes were going to be quite sweet with the Dulce de Leche frosting, so I used some Natvia sweetener instead. I also made the cupcakes gluten free so my boyfriend could enjoy them too. Seemed only fair considering they were his idea!

I chose the saucepan method for the Dulce de leche. I boiled some water on the stove then added a can of sweetened condensed milk, then left in there to boil for about 4 hours. The longer you leave it the darker and more caramel the Dulce becomes. When you use the saucepan method you need to check it regularly and ensure the can is always fully submerged in the water, so you may need to add water as it does evaporate over time. It’s also good to rotate it every now and then to ensure the all of the milk inside gets caramelised. Do be careful making it this way. Although its never happened to me, I have read horror stories of cans exploding and all sorts of crazy stuff, so make sure you are checking it regularly whilst its going through its transformation.

After 4.5 hours I turned it off and carefully removed the can from the water with some tongs and placed it on a rack to cool. It takes a while to cool, so it’s best to let it sit overnight. Then when you open it the next day it looks a little like this …

I found a vanilla cupcake recipe that used coconut flour instead of normal flour as I thought this would make it gluten free and also add to the colombianess (I know that’s not a word, but you get what I’m saying) of the cupcakes. I found the original recipe over at Flourish. It can be hard to find good gluten free recipes, but I think this recipe is delish and moist, especially considering coconut flour is the only flour used in the recipe. And it doesnt have that ‘cardboardy’ flavour some gluten free cupcakes have. I made a few slight changes, as I said I wanted to make it a little healthier and cut the sweetness out.

I used silicone moulds for these cupcakes as I have heard that using coconut flour can make the cupcakes a little greasy.

So you basically add all the wet ingredients together and mix well. Then add the flour and baking powder. My mixture was quite runny to start with but it did thicken up the more I mixed it. Then pour your mixture into your silicone moulds and bake in the oven until they are golden brown on top.

Once done, place on a rack to cool. I left them in the silicone moulds until the next day when I removed them to frost them, but I’m sure you could remove them once cooled, just be gentle to ensure you don’t break the cupcake when you pop them out.

So for the frosting, as I mentioned before I was trying to cut the sweetness from this recipe so I simply used butter, the dulce and a small amount of icing sugar.

The frosting was very smooth but didn’t quite have the same firm hold it would if I had added a lot more icing sugar. But the consistency was still firm enough to pipe a cute little swirl on top of the cupcakes.

And there you have it, delicious and moist gluten free coconut cupcakes with decadent Dulce de Leche frosting.Have you ever made Dulce de Leche or used it in baking before? I would love to hear how you made your Dulce and what you used it for 🙂


  • 1/2 cup butter melted
  • 2/3 cup Natvia sweetener
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 5 eggs large
  • 2 tbsp milk
  • 1/2 cup coconut flour
  • 1 tsp baking powder


  • 170 grams butter softened
  • 1/4 cup icing sugar
  • 1 can Dulce de leche

Servings: 10 Cupcakes


  • Preheat over to 180 degrees Celsius and line your baking tray with silicone cupcake moulds.
  • Beat together the butter, sugar, salt, vanilla extract, eggs and milk.
  • Sift in the coconut flour and baking powder and mix until well combined.
  • Spoon mixture into cupcake moulds filling approximately 3/4 full.
  • Bake in the oven for 18-20 minutes, rotating half way through. Cupcakes will be done when they are slightly golden on top and a skewer comes out clean.
  • Remove from oven and place on a tray to cool. Frost once completely cooled.


  • Beat softened butter until light and fluffy (approximately 3-5 mins)
  • Add dulce de leche in batches, beating well after each addition.
  • Add sifted icing sugar and beat well.
  • Once mixture is smooth, spoon into a piping bag and pipe onto cooled cupcakes

Recipe Notes

You may want to add more icing sugar in the frosting if you which to have a firmer more defined swirl.…

Gingerbread Cupcakes

We wish you a Merry Christmas, we wish you a Merry Christmas, we wish … wait, what’s that you say? It’s not Christmas? Well technically no, it’s not. But it is Christmas in July!

I know it may seem sort of weird to be singing that song in July, but for us southern hemisphere people we don’t get to experience the Christmas winter wonderland with snowmen and spicy mulled wine and hot roast turkey and warm fruit mince pies. Instead Christmas day in Australia is normally a scorching hot 40 degree summer’s day where we attempt to cool ourselves by drinking chilled beer or cider by the pool or at the beach, whilst doing our best not to melt or get sunburnt and become lobsters! Such a contrast to the snowy white Christmas of the northern hemisphere.

I am yet to experience a white Christmas, but I sure hope to one day! But in the meantime I will channel my own Christmas winter wonderland with these delicious gingerbread cupcakes I found over at Sally’s Baking Addiction. I just want to start by saying these cupcakes were the best I have had in a long time, they were soooo delicious and moist yet soft and with just the right amount of ginger and molasses flavour to it, with hints of sensuous spices, I was in heaven eating these! She has totally nailed it with this recipe. I highly encourage you to check out her page, she has so many delicious recipes and she has even written 2 cookbooks, amazing!

These cupcakes were very easy to make too. Basically mix all you wet ingredients together, then add your dry ingredients then pop them into you trays and into the oven and you are done! They are that simple.

Sally teamed her cupcakes with a cream cheese frosting, which I’m sure would go well, but I decided to make a Cinnamon Buttercream frosting, just to add to the Christmassy theme of these cupcakes and it worked perfectly.

Full recipe and details are below, and you know what, I think you should make these asap! As in, right now. Don’t wait for the real Christmas, that’s waaaaay too far away, make them now and you will be so glad you did.

So tell me, how do you celebrate your Christmas? Is it summer or winter for you? Where should I go to experience my first white Christmas?


  • 115 grams unsalted butter softened
  • 100 grams brown sugar (light or dark is fine)
  • 120 mls milk
  • 156 grams molasses
  • 1 tsp vanilla extract
  • 167 grams All purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp ground all spice
  • Cinnamon Buttercream Frosting
  • 200 grams unsalted butter softened
  • 2 cups icing sugar sifted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Servings: 12 Cupcakes


  •  Preheat oven to 180 degrees Celsius. Line 12-count muffin pan with cupcake liners. Set aside.
  • In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy.
  • Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed.
  • Beat in the milk, molasses, and vanilla on medium speed. Mixture will be piecey and not fully combined. That’s ok.
  • In a medium bowl, toss the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined.
  • With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
  • Fill cupcake liners 2/3 of the way full, no more. Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.

Cinnamon Buttercream Frosting

  • Beat butter until light and fluffy.
  • Add sifted icing sugar in batches
  • Once well mixed, add vanilla extract and cinnamon
  • Pipe frosting onto cupcakes using your favourite piping tip. I used a medium sized star tip.

Recipe Notes

I filled my cupcake liners about 3/4 full, this was perfect for me, they rose just nicely with a slight dome on top.…