Chocolate Chocolate Chip Brownie Muffin

It has been a month since I was a student. And it has been a month I've been slacking at home doing nothing productive in my life. All my classmate is applying jobs here and there, some has already got a job. Honestly, I have no intention of getting a job this time soon. Why ? Because I'm a slacker. That's why. Not good for a 25 year old, I know.

I feel bad because at 25 you should have a job (or planning to have one) and should not depend on your parents entirely. My dad is a pensioner and my mom is set to follow suit this coming July, so I should probably start to worry about our family's financial state.

That's where my baking comes in. I plan to bring in money with my bakings and help my parents financially. For now, I am still trying to figure out how and when. In the mean time, I'm going to practice, practice, practice !

This toothsome brownie muffins are the best ! I could eat it all if I don't really care about others. *yikes* For a chocolate lover I think the chocolate-ness in it is just right. But my mom beg to differ. She thinks it was too chocolatey. So if you're not into chocolate that much you can just omit the cocoa powder and use less than 55%-60% cocoa chocolate. 

Chocolate Chocolate Chip Brownie Muffin
Adapted from Happy Home Baking


Ingredients :

• 80 gram unsalted butter, room temperature ( I used 100 gram )
• 150 gram dark chocolate, chopped ( I used Lindt 70% chocolate )
• 165 gram brown sugar
• 2 eggs, lightly beaten
• 1 tspn vanilla
• 100 gram plain flour
• 1 tbspn cocoa powder ( I used Tudor Gold )
• As many chocolate chips you want

Methods :

1. Pre-heat oven to 200 degrees C. Prepare muffin cups on baking tray. I used 38x30 mm paper muffin cups.
2. Sift together flour and cocoa powder; set aside.
3. Place butter in saucepan and melt over low heat. Once the butter start to melt, add in sugar. Stir to prevent sugar from getting burnt. Add in chocolate and stir until smooth.
4. Transfer chocolate mixture to mixing bowl and let cool slightly. Stir in eggs gradually, followed by vanilla, then dry ingredients. Stir until just incorporated.
5. Divide batter into muffin cups. I used 2 1/2 tablespoon for each cup. Sprinkle chocolate chips and bake for 20 minutes.
6. Let cool for 10 minutes on the tray and cool completely on wire rack.

German Hazelnut Cake with Chocolate Cream Cheese

At last I get to write a new post. Earlier this month I went for a vacation with my friends. Just spend a week at my friend's place in Taiping. I have never set foot there so why not ? Why not get to know more about one of the oldest town in Malaysia. So there I was for a week exploring the town. 

This post was not meant to write about my vacation.

So a couple of days before I get the baking mode back after a week leave. And it was for my best friend's birthday. I have never bake him anything and once when I told him about my new hobby he said I haven't bake anything for him. So for his birthday, I baked him a cake !

I didn't know what kind of cake is his favourite so I just went on and pick one myself. I have been meaning to use my ground hazelnut stock which has been forever sitting in the fridge. I baked the German Hazelnut Cake ! I don't know why it's called what it's called, but I have a soft spot for anything German, say, Thomas Muller. *wink*

My verdict ? This cake was delicious the day after ! I baked two of the cake, one for my friend and the other one for my family. It tasted not-so-tasty the day it was made, but the day after......YUMSSS ! But not enough to satisfy the chocolate cake lover in me.

That's why it has Chocolate Cream Cheese frosting on top ! With chocolate chips !

Overall the cake was okay. Not delicious enough for me to bake it again. But maybe that's just me.

My friend hasn't even taste the cake yet. He said it was a shame to cut a beautiful cake. I think he's just touched that I took all the trouble to bake him one, which is not the case as I've always bake with lots and lots of love in it ! A labour of love, that is.

German Hazelnut Cake

Adapted from ........... ( I forgot to bookmark the website! )

Ingredients :

• 70 gram hazelnut, ground
• 80 gram unsalted butter, room temperature
• 200 gram caster sugar
• 3 eggs
• 1 tspn vanilla
• 170 gram plain flour
• 1 1/4 tspn baking powder
• Pinch of salt

Method :

1. Pre-heat oven to 180 degrees C. Grease and line a 9" cake pan.
2. Melt butter and set aside to cool.
3. In large bowl, beat eggs, sugar and vanilla until thick and lemon coloured ( about 2-3 minutes ).
4. Add flour, baking powder, salt and ground hazelnuts; mix well.
5. Continue beating while adding the melted butter. Mix well and pour into the pan.
6. Bake for 30-35 minutes ( mine was done after 30 minutes ). Cool in pan for 15 minutes and remove from pan and cool completely for 30 minutes.

Chocolate Cream Cheese frosting

Adapted from Cupcake Project


Ingredients :

• 8 oz. cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 4 cups icing sugar ( I used 1 cup because that was all that I had )
• 1/2 cup cocoa powder

Method :

1. Mix cream cheese and butter until smooth and creamy.
2. Mix in icing sugar, one cup at a time.
3. Mix in cocoa powder.