Mocha cupcakes with chocolate buttercream and mocha sauce

I needed something sweet - so I combined 2 of my favourite things .. Chocolate and Coffee ..
Once these were made and ready, they didn't last the hour! At least I got one in before I had to leave for work!

Ingredients .. (Cupcakes) 

• 1 cup of plain flour
• 1 cup of caster sugar
• 1/4 cup cocoa
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup of butter - melted
• 2 eggs
• 1 tsp of vanilla paste
• 3 tbl instant coffee
• 1/2 cup strong hot coffee

Mocha Sauce

• 1/2 cup cocoa
• 1/3 cup good quality dark chocolate
• 4 tbs heavy thick cream
• 6 tbs icing sugar
• 2 tbs water .. 
• 2 tsp instant coffee

Chocolate Buttercream

• 1 cup of butter at room temperature
• 2 1/2 cups icing sugar
• 1 tsp vanilla paste
• 2/3 cup of melted and cooled milk chocolate

Method ..

Combine the flour, cocoa, sugar, baking soda, salt.

In a seperate bowl, combine eggs, vanilla and butter.

Add to dry ingredients and beat on medium for a couple of minutes

Add instant coffee and the made up 1/2 cup coffee

Pour batter into cupcake cases in a muffin tin.

Bake at 180 for 18 minutes

Cool completely on wire racks 

Meanwhile make the buttercream.

Whip the butter on medium for around 5 minutes

Reduce the speed to low and add the icing sugar

Back to medium speed, add the chocolate and coffee and vanilla - beat for about 2 minutes.

decorate your cupcakes with the buttercream and store in the freezer for around 10 minutes.

Meanwhile make the mocha sauce.

Heat cream in a medium pot, do not boil.
Once warmed, take off heat and stir through your chocolate, coffee, cocoa and icing sugar .. stir until it has a pouring consistancy. =) 

Pasta Carbonara

Pasta Carbonara

Here's the question .. Cream or no Cream? 

Traditionally carbonara requires NO cream, however, I think it tastes better with cream - so I do add it.

It's totally up to the individual whether they want to add it or not, so if you aren't for cream just omit it from the recipe. 

Ingredients

1 pack of spaghetti (follow instructions on packet) 

50g butter

2 Tbs of Olive oil

2 garlic cloves - crushed

150g bacon or panchetta, cut into small chunks

1/4 cup good white wine

5 eggs

150g Parmesan cheese or Pecorino, grated.

150ml thickened cream

Small bunch of fresh parsley chopped finely

salt/pepper

Method

Cook the spaghetti according to instructions (pot of salted water and oil) 

In a large pan, melt the butter and cook the bacon or panchetta and garlic until crispy (drain on paper towel) 

Add the wine to the same pan and let it evaporate a bit. Put aside.

Lightly beat the eggs with the cream, cheese, parsley, salt and pepper. Set aside

When the pasta is ready - drain - then add the cream mixture, mix through. Put into the pan with the wine and add the bacon - stir through until warm. 

Serve