#chocolate spread

rose-hibiscus tea today!!! 🥹💖🍫🌺🌸

Kinder bueno cookies 🤤

Yields: 8-9Cookies

INGREDIENTS: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •238g plain flour •½ tsp salt •1½ tsp baking powder •¼ tsp baking soda •1 whole egg + egg yolk •½ tsp vanilla •5 kinder bueno bars •White hazelnut spread •Chocolate spread

INSTRUCTIONS:

•In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.

•Add the eggs, vanilla extract, Whisk until fully incorporated.

•Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. And then add 3 chopped kinder bueno bars

•Portion the dough into 85-90gballs. Place a piece of kinder bueno inside the cookie dough ball.

•Place the cookie dough balls in a cling wrap and freeze for at least 30 minutes (or overnight for best results).

•Preheat oven to 175-180C (350°F). Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft.

•Remove from the oven and let cool slightly and then decorate it with white hazelnut spread, chocolate spread, roasted hazelnuts and a piece of kinder bueno.

•Serve warm with ice cream.

• Makes: 12 cupcakes

• Time: 10 min prep | 18–22 min bake

INGREDIENTS:

• 125g (1 cup) plain flour

• 40g (½ cup) cocoa powder

• 150g (¾ cup) caster sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 large egg

• 120ml (½ cup) milk

• 60ml (¼ cup) vegetable oil

• 1 tsp vanilla extract

• 120ml (½ cup) hot water or coffee

• Chilled/frozen chocolate spread (for filling)

METHOD:

1. Preheat oven to 175°C / 350°F. Line a 12-hole muffin tin with cases.

2. Sift together flour, cocoa, sugar, baking powder, baking soda & salt.

3. Add egg, milk, oil and vanilla. Mix until smooth.

4. Gradually pour in hot water/coffee — the batter will be runny (that’s perfect!).

5. Add 1 tbsp batter to each case → place 1 tsp chilled chocolate spread in the centre.

6. Top with more batter until cases are ⅔ full.

7. Bake 18–22 min, until cupcakes spring back when lightly pressed.

8. Cool 5 min in tin, then transfer to rack.

Optional: swirl chocolate buttercream or extra chocolate spread on top!

🧁Coffee in chocolate cake or cupcakes isn’t there to make them taste like coffee (unless you use a lot) - it’s there to intensify the chocolate flavour. A small amount of brewed coffee or even instant coffee in hot water deepens the richness of cocoa and makes the cupcakes taste more “chocolatey.”

You can absolutely just use hot water instead if you don’t want any coffee at all - the recipe still works fine. It just won’t have that extra depth of flavour that coffee brings.

🧁 If you put room-temperature chocolate spread straight into the cupcake batter, it tends to just melt into the mix as it bakes - so instead of a gooey centre, you’d just get a slightly richer cupcake.

By chilling or freezing the chocolate spread first:

• It holds its shape long enough in the oven to stay as a pocket of filling.

• You get that lovely molten centre when you bite in.

• It also makes it easier to handle (spooning or rolling little blobs) without it sticking everywhere.

• Some bakers even freeze teaspoons of spread on a tray before baking so they drop neatly into the batter.