Kit-Kat Cupcakes

I’m not dead.
I’m not dead, but my eating habits sort of are. You know, I’m having a tough time right now, not eating regularly, because I am a slave of my stupid eating-disordered brain.
I had this diet week in February which was Detox, and somehow it made my body gain weight, although I ate less than what the diet plan told me and from that point on I have gained and lost weight and definitely lost my mind on food. But I still love baking – combining flavours, mixing ingredients together and decorating sweets makes me really really happy. But you must excuse that I cannot bake so often – I kind of lost my appetite – craving food is something uncommon for me these days.

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Still, I bake for special occasions and I enjoy every second of it, for example these cute mini cupcakes I made to garnish a friend’s present with some sweet delight.

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Their name sounds like a tongue twister if you say it out loud and if you repeat it quite a few times, it will blow your mind, just like their taste. Putting kitkat pieces in brownie batter was definitely not my worst idea.

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To top the whole thing and underline the hazelnut taste in the candy bar, I put some whipped cream with nutella on top. The Kit-kat piece stuck in the cupcake is just one ore feature to make the delight more intense. So if you have a good friend whose birthday is near or if you just crave something both creamy and chocolatey, you might very well consider this recipe.

Kit-kat Cupcakes

(makes about 30 cupcakes)

225 g (2 sticks) butter
300 g (1 1/3 cup) sugar
2 tsp vanilla extract
4 eggs
85 g (3/4 cup) dark cocoa powder
120 g (1 cup) flour
1/2 tsp baking powder
1/4 tsp salt
8 mini Kit-kat bars

Topping:

250 ml heavy cream
2 heaped tbsp nutella or any other nougat cream
5 mini Kit-kat bars

Preheat oven to 175°C (350°F). Cut the Kit-kat bars into chunks and set them aside.
Melt the butter in a microwave. Combine with sugar. Add the eggs one at a time and stir in vanilla. Sift together all dry ingredients and stir them in. At the end, put in the Kit-kat chunks. Line a muffin mold with cups and fill with dough up to 2/3. After about 18 minutes you will have cute mini cupcakes waiting for decoration. Let them babies cool properly.

Beat the heavy cream until stiff and finally stir in the nutella. Place about 1 tsp of topping on each mini cupcake.
Now cut each Kit-kat single bar into half and stick the halves inside the cupcakes, so they stand upright.

Et voilà, adorable sweetness.

Butterfly Inside Cake

Yay! The second surprise-on-the-inside-cake. Found the idea on pinterest and knew this would be the cake for my bf’s mother’s birthday.

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The butterflies I made of basic white cake, baked in a rectangular pan and cut out with a cookie cutter. Then I made a brownie dough and put the butterflies inside. The cake is topped with a mascarpone and raspberry cream, then covered with beaten heavy cream.

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So proud of this flower I made of fondant and the paper wire butterfly. :P

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Find the instructions for this cake below and a tutorial with pictures for the surprise effect here.

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Butterfly Inside Cake

white cake:

250 g (2 sticks + 1 tbsp) butter, room temperature
200g (1 cup – 1 tbsp) sugar
4 eggs
300 g (2 1/2 cups) all purpose flour
1 tsp baking powder
1 pinch salt

Whisk together the flour baking powder and salt in a medium-sized bowl. Set aside. Preheat oven to 180° C (350° F).
Cream the butter and sugar in a large bowl, until the mixture becomes light and fluffy. Add one egg at a time and stir until fully incorporated. Now add the dry ingredients and stir until the dough is smooth.
Transfer the mixture into a rectangular pan lined with a baking sheet 30 x 40 cm (12 x 16´´) and bake about 15 minutes until a toothpicker comes out clean. Let cool then cut out butterflies with a cookie cutter.

brownie cake:

225 g (2 sticks) butter
300 g (1 1/3 cup) sugar
2 tsp vanilla extract
4 eggs
85 g (3/4 cup) dark cocoa powder
120 g (1 cup) flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 180°C (350°F). Melt the butter in a microwave. Combine with sugar. Add the eggs one at a time and stir in vanilla. Sift together all dry ingredients and stir them in.
Put 1/3 into a round pan 26 cm (10´´). Place the butterfliec in a circle into the mass. Pour the rest of the dough on top.
Bake for about 25 minutes or until a toothpicker comes out clean. Let the cake cool completely.

topping:

250 g (8 oz.) mascarpone
120 g (4 oz.) fresh raspberries
5 tbsp. powdered sugar (or to taste)
250 ml (1 cup) heavy cream

Beat raspberries, mascarpone and powdered sugar until the cream is smooth. Spread on top of the cooled cake and let cool in the refridgerator for at least 2 hours.

Beat heavy cream until stiff and cover the cake.

Decorate as you like.