Chocolate Peanut butter cupcakes by Chef Shireen Anwar

Ingredients:

Butter                           5 ounces or 125 gm or 5 tbsp

Caster sugar (grinded)    5 ounces or 10 tbsp or 125 gm

Eggs                            2

Self-raising flour            4 ounces or 1 cup or 8 tbsp

(To make 1 cup self raising flour, take 1 cup maida (white flour), and 1 tsp baking powder (leveled) and sieve it 3 times)

Coco powder                 2 tbsp (heaped)

Milk                              2 to 3 tbsp

Ingredients for Frosting:

Butter                           1 ounce
Creamy peanut butter     3 tbsp

Icing sugar                    2 ounces
Cream cheese               3 tbsp

For decoration
Chocolate coated peanut as required

Method:

-        In a bowl, beat 5 ounces butter and 5 ounces caster sugar until light and fluffy

-        Now add 1 egg and beat it well then add another egg, add 2tbsp of self raising flour and beat it well.

-      Now add coco powder, beat it, then add the remaining self raising flour and beat it. Also add milk in it and fold everything together with spatula.

-        Preheat your oven at 180 degree Centigrade.

-        Put cup cake liners in try and pour mixture in it, and bake it oven for 20 minutes.

Method for frosting:

-       Beat butter, add peanut butter, cream cheese and icing sugar and beat until frosting is smooth and fluffy

-         Spread some frosting over each cup cake; decorate each with chocolate coated peanut and serve.

Chocolate Chip Cup Cakes with Chocolate Fudge Frosting by Yasmeen (Chef Shireen Anwar's student)

Ingredients
Butter                           100 gm or 4 ounces
Fine sugar                     75 gm or 3 ounces
Brown sugar                  2 tbsp
Eggs                             2
Vanilla essence             1 tsp
Flour (maida)                 150 gm or 6 ounces or 1 1/2 cup
Baking powder               1 tsp
Milk                              1/4 cup
Chocolate chips             1 cup

Ingredients for Chocolate Fudge Frosting
Cooking chocolate                    125 gm or 5 ounces
Unsalted butter                         2/3 cup or 4 ounces
Icing sugar (sifted)                    1 cup
Vanilla essence                        1/2 tsp

Note: Butter used for cup cakes should be softened

Method for Cup Cakes

  Preheat oven on 190 degree C. Grease and dust cupcake tray or line with cupcake liners. Sift together 150 gm flour and 1 tsp baking powder.

-         Now beat butter with beater until soft, and then add fine sugar, brown sugar and vanilla essence beat until light & fluff.

-         Add in 2 eggs one at a time, adding 1 tbsp of flour after each egg. Now fold in the rest of the flour alternating with 1/4 milk.(with spatula, donot use beater)

-         Fill the prepared cupcake tray half with the batter. Sprinkle several chocolate chips & then cover with a spoonful of batter. Bake for 20 minutes or till done.

-         Cool them on a wire rack. Then decorate with chocolate fudge frosting and sprinkle sugar balls as you like

Method for Chocolate Fudge Frosting

-         Melt chocolate in double boiler & cool to room temperature.

-         In a large bowl beat butter till light & smooth, then add sifted icing sugar & beat well.

-         Now add melted chocolate & vanilla essence. Beat very well till smooth, light & fluffy. If icing is a little soft, chill for a while. Fill in an icing bag & decorate as you want.

Brownie Cup Cakes by Chef Shireen Anwar

Ingredients
Eggs                                   2
Plain flour (Maida)           2 ounce
Walnut chopped              1/2 cup
Vanilla essence               1 tsp
Plain chocolate                3 1/2 ounce
Butter                                 4 1/2 ounce
Brown sugar                     5 1/2 ounce

Ingredients for topping
Whipped cream                    4 ounces
Chocolate chopped             4 ounces
Liquid glucose                      1 tbsp
White chocolate grated        for decoration

Method

-       Pre heat oven to 190 degree C, melt chocolate in a bowl over a pan of hot water, add butter into the chocolate and mix well till chocolate melted

-       In another bowl beat eggs and brown sugar till foamy, fold the egg mixture into the chocolate mixture then fold in flour with chopped walnuts

-       Divide mixture between the paper cases, bake for 20 minutes on 180 degree C, remove and cool, Spread the topping over the cup cake, decorate with walnuts halves and dust with icing sugar.

Method for topping
Bring the cream to boil in a sauce pan, remove the pan from heat, stir in 1 tbsp liquid glucose, also add 4 ounces chopped chocolate, mix until the chocolate melts, and allow it to cool enough to coat the cup cakes.

Double Chocolate Cupcakes by Chef Sharmane

Ingredients:

Butter                             225 gm (if you are not using salted butter then add a pinch of salt in the mixture while beating. Salt enhances the flavor)

Cocoa powder                 1/4 cup (if you want strong flavor then add 2 tsp more)

Refined flour (Maida)        1 1/4 cup

Baking powder                 1 tsp

Chocolate chunks            1/2 cup (Cut medium size chunks, keep the chocolate on room temp, ii will cut easily)

Vanilla essence               1 tsp

Eggs                               4

Sugar (granulated)           3/4 cup (first measure the sugar then grind it)

Brown sugar                    1/4 cup

Bi-carbonate soda            1/2 tsp

(khanay ka soda)                      

Method:

 -       Beat butter, sugar and brown sugar in a bowl until it is creamy.

-         Then add eggs one by one and beat well between each interval. Then add vanilla essence in it and mix it well.

-         In a separate bowl mix refined flour (Maida), baking powder and bi-carbonate soda.

-         Now fold this refined flour mixture gradually in egg mixture (fold this with help of spoon, don’t use beater). Retain some refined flour mixture and coat the chocolate chunks with it (this stops the chocolate chunks from going into the base of baking pan)

-         Now add cocoa powder in the egg mixture and mix it.

-         Add chocolate chunks (that you have coated in refined flour mixture) in the mixture and fold it gradually.

-         Grease the baking pan with oil, and preheat your oven at 180 oC, 10 minutes before baking.

-         Put this mixture in cup cakes baking tray or you can also make a big cake by pouring all the mixture in a cake baking pan. Baking time of cup cakes is 20 minutes where as a big cake can take more than 20 minutes.