Chocolate Chip Muffins for a Chocolate Lovergal.

So I remembered it was my gf’s birthday month. I had wanted to bake cupcakes for her but now that our date was brought forward, I am scurrying to find something that’s bake-able for the short time frame given. To top it off, I hadn’t remembered she doesn’t take coffee either. I haven’t been a great gf to her and I apologize for that. (Sorry babe!)

Initially I was quite set on baking coffee cupcakes. My MIL (mother-in-law in case you don’t already know by now) was looking forward to that. I had mentally divided the portions for two gfs and two mums since I don’t take coffee. That’s quite ironic right? But since it’s a last minute job as I’m meeting the girlies tomorrow, I am going for the next easiest recipe…

CHOCOLATE CHIP MUFFINS. What could possibly go wrong with that right? πŸ™‚

adapted from The Original Cupcake Rehab

For the muffins:

  • 2 cups + 2 tablespoons cake flour
  • 1/4 cup light-brown sugar
  • 1/3 cup sugar
  • 2 teaspoon baking powder
  • Β½ teaspoon salt (I used Kosher salt)
  • 2/3 cup milk
  • Β½ cup butter β€” melted and cooled
  • 2 eggs – beaten
  • 1 teaspoon vanilla, or a little bit more for that matter
  • 6 ounces mini chocolate chips (according to wiki,Β 6 ounces is equal to 170.0971 grams. You just round it up, or down it will do just fine)

Preheat oven to 200C and grease up the required muffin cups or put liners in them, as mentioned in my previous post, I am using non-stick muffin cups already. Much more convenient for baking. I did not state how many cups as it really depends on the size of the cups. Mine was small and I baked about 16 little ones.

In a large bowl, stir together the cake flour, both type of sugars, baking powder and salt. In another bowl, stir together milk, eggs, butter (the butter must be melted! I forgot to melt it and purely left it overnight. End up delaying the whole process of baking), and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips. You can add in nuts if you’d prefer.

Spoon batter into muffin cups, filling them as much as possible or 2/3 full; bake 15-20 minutes, or until a knife inserted in center of one muffin comes out clean. Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling.

I spent about 1.5 hours prepping and baking. More time was spent on baking since I didn’t need to beat it with an electric mixer. Whatever it is, I am keeping my fingers crossed that it taste fabulous. Here is the final product, I hope it whets your appetite!

Processed Image.

Original image wiithout further enhancing.

So just 5 hours ago I passed my gf the muffins, I know it tasted a little dry as I ran short on butter…but it’s made with love (and perspiration), I hope she loves it anyway. Happy Birthday K!

Till the next! πŸ™‚


What can spur a tie between chocolate and more chocolate: Nutella Cupcakes.

It’s not the first time I’m baking on my own, but the last few experiences cheesed me off for some time and here I am..back with a (soft) bang! They always say baking is not difficult, but in my opinion, it’s not an easy feat too. You spend a lot of time mixing the ingredients together and a lot of time understanding your oven. That is not all of the items you need to understand, but don’t let me frighten you. If I can do it, I’m sure you can too!

So there is no special occasion for any baking today, but so what?

I’ve chanced upon Handle the Heat website while I was googling for cake flour recipes. The main reason was I wanted to finish up the remaining flour I’ve previously used to make the mango birthday cake for my mum before it goes bad. One of the recipes that has managed to tickle my taste bud visually was Nutella Cupcakes.

Today I’m going to show you what comes out of my oven and if I am successful at my attempt.

I prep all the ingredients together and mix as per the recipe on Tessa’s blog. Only thing was I didn’t want it too sweet and I’ve drop a few measurements here and there. But it still taste great to me so you can vary how sweet you want your cakes to be.

Nutella Cupcakes
Adapted from Handle the Heat who adapted from Koko Cooks who adapted from Dorie Greenspan

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • ΒΌ teaspoon salt
  • 250g butter, softened (I use SCS brand locally, no they don’t pay me for advertising them)
  • 4/5 cup caster sugar (It’s near to 1 cup but lesser sugar makes me feel less guilty about eating it as a whole with Nutella)
  • 3 eggs
  • 1 teaspoon vanilla extract (I add in a little more for my liking)
  • 3/4 cup whole milk (Marigold or HL whole milk do just fine)

Preheat oven to 220 degrees. Sift together the cake flour, baking powder, baking soda, and salt. I’m not sure what muffin cups you are using but since I’m already using the hard case nonstick types, I saved a lot of time lining and doing all the necessary to prevent it from sticking.

In a stand mixer (or with a hand mixer), beat the butter until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.

With the mixer on low, add the dry ingredients alternately with the milk, beginning and ending with the dry mixture. Scrape down the sides of the bowl as necessary. Mix only enough for ingredients to become incorporated. Don’t overbeat the batter..which I think I did which is why it forms a volcano top. 😦

Spoon batter evenly into prepared muffin cups, filling until about 2/3 full. Bake for about 20-25 minutes, until a toothpick inserted into the cupcakes comes clean. I like mine to have a golden brown crusting so I make sure I see it visually before I deem it ready. Remove from oven, and let cool for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.

Cupcakes growing up.

Nutella yay.

For the Nutella Frosting

  • 3/4 cup butter, softened
  • 1/2 cup Nutella
  • 1 tsp vanilla
  • 1 Tbs milk
  • 1 cup powdered sugar

Beat butter and nutella together in the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer until combined. Add the remaining ingredients and beat on low speed until powdered sugar is incorporated. Increase speed to medium-high and beat until frosting is smooth and stable.

Unfortunately, I didn’t quite get that right, my frosting was really runny. Need to master that buttercream skill soon if I want to sell cakes for a living.

One By One.


Although I didn’t have a fantastic outcome, I’m glad I completed the whole process and not stop halfway when I realized that I need to run to the nearest convenience store to buy another stick of butter. I didn’t succeed but it won’t stop me from another project.

Soon, people. Until the next yummy recipe comes along.

You Had Me At Hello.


Firstly I would like to introduce myself. I’m a married kiddo (I hope it stays that way till I’m 70) who is half working and half pursuing a passing enthusiasm hobby in baking.

As the good old saying goes, it’s never too late to cook (bake) up a storm in the kitchen. So this is where I am going to share my recipes with you as well as recipes that I’ve scowered over the WWW for the goodies.

Let’s see how long it’s going to last! πŸ™‚

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