Homemade Chococlate Ice Cream

 Yields - About 5 CupsA

Makes about 5 cups (ten ½-cup servings)

Ingredients

¾ cup cocoa powder, sifted 

 ½ cup granulated sugar

 ⅓ cup packed dark brown sugar 

1 cup whole milk 

 2 cups heavy cream 

½ tablespoon pure vanilla extract

pinch of salt

 

 

Instructions

1. In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. 2. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight. 3. Turn the Cuisinart® ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. 4. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 5. Remove from freezer about 15 minutes before serving.

Chocolate Oreo Cupcakes

Ingredients

For the chocolate cupcakes:

• 1 cup (125 grams) all-purpose flour , spooned & leveled
• 1/4 cup plus 2 tablespoons (30 grams) unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (100 grams) light or dark brown sugar , packed
• 1/2 cup (100 grams) granulated sugar
• 1/3 cup (80 ml) canola or vegetable oil
• 1/2 cup (120 ml) buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) boiling water
• 1 teaspoon instant espresso powder or instant coffee granules (optional, but recommended)

For the Oreo frosting:

• 1 cup (230 grams) unsalted butter , softened to room temperature
• 3 cups (360 grams) powdered sugar
• 2-3 tablespoons (30-45 ml) heavy whipping cream
• 1 teaspoon vanilla extract
• 3/4 cup finely crushed Oreo crumbs (about 9 Oreos)
• Optional: 16 mini Oreos

Instructions

To make the chocolate cupcakes:

• Preheat the oven to 350°F (177°C). Line two 12-count muffin pans (or one 24-count muffin pan) with 16 cupcake liners and set aside.
• In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Then, add the oil, buttermilk, egg, and vanilla extract and mix until just combined.
• Add the instant espresso powder (or instant coffee granules) to the ½ cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin.
• Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full. Bake at 350°F for 17-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched.
• Remove from the oven, carefully remove the cupcakes from the pan, and transfer to a wire rack to cool completely.

To make Oreo buttercream:

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for about 1 minute or until smooth.
• Mix in the powdered sugar 1 cup at a time, making sure to mix well after each addition. Add the heavy whipping cream and vanilla extract and mix on medium-high speed until the mixture is well combined and creamy. Then, mix in the Oreo crumbs on low-medium speed until well combined, stopping to scrape down the sides of the bowl as needed.
• Pipe the frosting on the cooled cupcakes and top each one with a mini Oreo. Serve and enjoy!

 

Raspberry and White Chocolate Cupcakes

 

Ingredients

For the sponge

• ¾ cup + 1 tbsp Butter or baking spread softened, unsalted
• ¾ cup + 2 tbsp Caster sugar
• 3 Eggs large
• 1 tsp Vanilla extract
• 1 cup + 1 tbsp Self raising flour
• 0.33 lb Fresh raspberries
• ¼ cup White chocolate chips

For the buttercream

• ¾ cup + 2 tbsp Butter softened, unsalted
• 2 cups + ¾ cup Icing sugar
• 3.53 oz White chocolate melted
• 2-3 tbsp Milk

For decoration

• 12 Fresh raspberries
• 12 squares White chocolate or white chocolate buttons
• 1.5 tbsp Freeze dried raspberries optional

Instructions

• Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
• To make the sponge, mix together the butter and sugar, ideally using an electric mixer, until smooth
• Add the eggs and vanilla extract and whisk well
• Then whisk in the self raising flour gently
• Toss the raspberries in about 2 tsp flour, then fold them into the batter gently along with the white chocolate chips
• Divide the mixture between the 12 cupcake cases
• Bake them for 25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
• Make the buttercream by mixing together the butter and icing sugar, then add the white chocolate and mix until smooth. Then add milk until the desired consistency is reached. For best results, use an electric mixer.
• Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
• Decorate each cupcakes with a square of white chocolate, a fresh raspberry and a sprinkle of freeze dried raspberry pieces
• Store in an airtight container in a cool place, eat leftovers within 3 days