Espresso Muffins with Chocolate Chips

As one grows older, taste in food changes, and that's speaking from experience. Muffins were not my favourite before, same goes for coffee but now, I love muffins, and I love coffee even more! Anything coffee goes for me so I definitely had to make muffins, the coffee way.

Here I used espresso coffee but was a tad disappointed that the coffee taste did not come through that much. Chocolate chips added kinda took over the overall taste, making it more like chocolate chip muffins. Nevertheless, I still would like to share it here, for those who love coffee, but nt too strong tasting though.

Moist and soft centre muffins 

for our breakfast

Espresso Muffins with Chocolate Chips
Adapted from Ellena Guan's Chocolate Chip Muffins, with slight variations

Makes 6 Regular Muffins (I made 10 small muffins)

Dry Ingredients - (A) 
• 165g All-purpose Plain Flour
• 2 Teaspoon Baking Powder
• 1/2 Teaspoon Sea Salt

Wet Ingredients - (B)
• 1 Large Egg (60g)
• 70g Caster Sugar
• 120ml Espresso coffee without sugar (cooled to room temperature)
• 60ml Vegetable Oil
• 1/2 Teaspoon Vanilla extract 


• Desired amount of chocolate chips for mixing or sprinkling

1. Preheat oven to 200°C (392°F) and line muffin tins with muffin liners or alternatively grease muffin tin. 

2. Stir Ingredients (A) together in a bowl till well-mixed and set aside. 

3. Whisk Ingredients (B) together using a hand whisk starting with egg and sugar till combined then followed by the rest.

4. Pour mixture (B) into (A), using a spatula gently fold mixture to combine until no trace of flour is found (the batter will be thick and lumpy so do not over mixed it). 

5. Lastly fold in chocolate chips and spoon batter into prepared muffin tin all the way to the brim (do not 't worry the batter will not overflow). Top with optional chocolate chips or walnut on top before baking. 

6. Bake at 200°C for the first 5 minutes and then reduce temperature to 180°C for another 25 - 30 minutes until surface is browned and a skewer inserted in the center and comes out clean. 

7. Remove muffin tin from the oven and allow the muffins to cool in the tin for at least 10 minutes before removing it on a wire rack. 

Crunchy Chocolate Chips Cookies

Last year about this time, I made these same chocolate chip cookies to be given to my ex colleagues as X'mas gifts. I made them again this year, but done at the request of my hubby, who wanted to bring these to office for party. I made 4 batches of these cookies at one go and yield 5 big tubs of crunchy munchies.

Cooled and packed into dainty packs and off it went to hubby's office. According to him, the cookie packs were gone in a jiffy and had good reviews. Indeed no fail crunchy chocolate chip cookies.

Racking your brain on what to bake as giveaways this X'mas? Now you know what to do ya? ;)

Crunchy Chocolate Chips Cookies

125gm unsalted butter
100gm fine sugar (I used a total of 130g of brown sugar)
50gm Splenda Brown Sugar Blend (I did not use this)
1 egg
1 tsp vanilla essence
190gm plain flour (I used 220g plain flour as the dough was a little sticky for me to handle)
30gm cornflour
1/2tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
180gm Semi-Sweet Chocolate Chips (I used 250g chocolate chips cuz my colleagues love more of them!)

1. Preheat oven to 180 deg cel. Line baking trays with baking sheets.
2. In a large bowl, cream butter and sugar till fluffy and pale. Add egg, vanilla & salt, beat on low speed until blended.
3. Sift in flour, baking powder and baking soda and stir with a wooden spoon until just blended. Add the chocolate chips and mix well.

4. Shape the dough into small balls 11gm each and place on the baking sheets, spacing them about 2 inches apart.

5. Bake the cookies for 12 minutes or until golden brown around the edges. Let the cookies cool briefly on the sheets before transferring them to the racks to cool completely. (For my Rowenta Oven, I baked my cookies at 180deg for 12min, switch trays halfway through the baking)

6. Store in airtight containers when cooled.

Moist Cocoa Cupcakes with Chocolate Frosting

After a good break, life back here continues.  Looking forward to the series of festive public holidays and given company holiday - Dec is my favourite month of the year!  And with this good month here, mood just got better and I picked myself up to bake, again. 

Here's some cupcakes baked to celebrate my younger sister's birthday.

I prefer flat tops to work on

Simple rose swirls that needs more practising!

Dressed my cupcakes with some toppings.

More reasons these month to bake frosted cakes and improve on my piping skills :)

If you love moist chocolate cupcakes, try these :)

Moist Cocoa Cupcakes with Chocolate Buttercream Frosting
(Makes 14 to 16 small cupcakes)

90g plain flour
45g cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
2 eggs
160 brown sugar
80ml olive oil
2 tsp vanilla extract
1/2 cup buttermilk (If you do not have buttermilk on hand,  mix 120ml milk with 1.5 tsp of vinegar or lemon juice. Allow it to sit for at least 5min before use.)


1. Preheat oven to 180deg C. Line muffin tray with cupcake liners and set aside.

2. Sift plain flour, baking powder, baking soda and cocoa powder and set aside.

3. Place olive oil, brown sugar and vanilla extract in a bowl and mix well, then add in eggs and whisk till well mixed.

4. Pour in buttermilk and whisk well. Add in sifted flour mixture and fold in gently till not much big lumps of flour are visible.

5. Spoon mixture into cupcake liners till just half full and put to bake for 18 to 20 min. (For my Rowenta oven, I baked them at 175deg C for 17min) To test readiness, insert a toothpick into centre of cupcake, cake is done when inserted toothpick comes out clean with no sticky mixture.

6. Remove cupcakes from oven and set to cool on cooling rack before use.

7. Pipe chocolate frosting on cakes when cooled and decorate with your favourite sprinkles!


Chocolate Buttercream Frosting

80g dark converture chocolate
115g unsalted butter, softened
50g icing sugar
1/2 tsp vanilla extract
A pinch of salt

1. Melt dark converture chocolate in a double boiler (bain marie) and set aside to cool before use.

2. Cream butter and icing sugar till white and fluffy. Add in vanilla extract and salt and mix well.

3. Add in the cooled melted chocolate and mix till well combined.

4. Add more icing sugar (if required) to attain desired consistency for frosting. I do not need a thick and sturdy frosting, and did not want it to be super sweet, hence I left out on more icing sugar (and it was still sweet!)

Chocolate Roll Cake with Nutella filling

Currently on a 10 days break before starting on my new job,  I have lots of time on hand to spare. Catching up on the hours of sleep that I have lost, prepping food,   cooking dinner as well as prepping breakfast for Hubby. I am so enjoying this period! Counting down to the days I get back to work again, if only time could stay still haha!

Now, you are in for some eye feasting here. I made my first ever chocolate roll cake and it was a nice one.

If you are a chocolate lover, you will love this cake. Chocolate cake with nutella filling, convinced? Nothing can really go wrong with Nutella actually. Heehee!

Will make this cake again because I love chocolate cake :)

Anyway, Happy Golden Jubilee Weekend to All! Have a wonderful long weekend break with your family and loved ones :)

Chocolate Roll Cake with Nutella filling

20g cocoa powder
40g hot water
60g egg yolks (about 3 big eggs, or 4 small eggs)
50g caster sugar
50g canola oil
15g milk + 15g espresso coffee, without milk/sugar (can just skip this and use 30g milk if no coffee. I use coffee to intensify the chocolate flavour and taste.)
75g plain flour

130g egg white
55g caster sugar

1. Mix cocoa powder with hot water amd stir well to form a thick smooth chocolate paste. Set aside.

2. Whisk egg yolk and sugar till well mixed and sugar is dissolved.  Add in canola oil, milk and espresso coffee and whisk to combine.

3. Add in chocolate paste and mix well with the egg yolk mixture.
4. Sieve plain flour into egg yolk mixture and whisk till combined.

5. With an electric mixer, beat egg whites till foamy. Add in caster sugar in 3 additions, making sure each addition is well mixed before adding more. Beat till stiff peaks form.
6. Place 1/3 of egg white into yolk mixture and fold in gently with a spatula or a whisk.
7. Fold in remaining egg whites in 2 additions till just incorporated. Make sure not to over fold and deflate the chiffon mixture.
8. Pour chiffon mixture into lined tin (10"×12"),  use a scraper to spread out and level mixture.

9. Put to bake in preheated oven at 180deg C for 12 to 15min or till done. (I baked 180deg, 21min in my Rowenta oven) To test done-ness, when cake springs back and makes a "sss" sound when pressed, it is done.
10. Remove and place on cooling rack. Place a new baking paper over top of cake and flip over to other side of cake. Remove baking paper and let it cool slightly before  rolling. You can choose to roll cake on either side of the cake.
11. Slice off end of swiss roll to form somehwat 45deg angle so that when cake is rolled till the end, it gets tucked nicely underneath. At the front of the cake where you will start the rolling, make 2 horizontal cut gently on the cake to allow easier rolling. Take care not to slice through cake.
12. Spread your favourite fillings and start rolling! (I used the all-time favourite Nutella spread)
13. Wrap rolled cake in baking paper and leave in fridge to set its shape for about 45min before slicing.

I prefer leaving the roll cake out till nutella filling has softened a little before eating.

Chocolate Chip Muffins

Another nice bake from my new (and lovely!) oven. Hehe! Cannot help but rave about this new toy. 

It's been some time since I last baked muffins and I was craving for some. 

Freshly out from the oven

Want some?

And so I made a batch of yummy choc chip muffins, credit to Ellena Guan of Cuisine Paradise!! It was great when paired with a cup of good coffee, and I thought tea would do well too!

Simple, fuss free and short baking time. Muffins are just so easy :)

Chocolate Chip Muffins
Recipe by Ellena Guan of Cuisine Paradise
Makes 6 Regular Muffins 

Dry Ingredients - (A) 
• 165g All-purpose Plain Flour
• 2 Teaspoon Baking Powder
• 1/2 Teaspoon Sea Salt

Wet Ingredients - (B)
• 1 Large Egg (60g)
• 80g Caster Sugar
• 120ml Fresh Milk
• 60ml Vegetable Oil
• 1/2 Teaspoon Vanilla Extract


• 80g Mini Chocolate chips
• Some Walnuts (whole), optional
• 20g Mini Chocolate Chips (extra), optional

1. Preheat oven to 200°C (392°F) and line muffin tins with muffin liners or alternatively grease muffin tin. 

2. Stir Ingredients (A) together in a bowl till well-mixed and set aside. 

3. Whisk Ingredients (B) together using a hand whisk starting with egg and sugar till combined then followed by the rest (I replace vanilla extract with 1/2 vanilla bean pod). 

4. Pour mixture (B) into (A), using a spatula gently fold mixture to combine until no trace of flour is found (the batter will be thick and lumpy so do not over mixed it). 

5. Lastly fold in chocolate chips and spoon batter into prepared muffin tin all the way to the brim (do not 't worry the batter will not overflow). Top with optional chocolate chips or walnut on top before baking. 

6. Bake at 200°C for the first 5 minutes and then reduce temperature to 180°C for another 25 - 30 minutes until surface is browned and a skewer inserted in the center and comes out clean. 

7. Remove muffin tin from the oven and allow the muffins to cool in the tin for at least 10 minutes before removing it on a wire rack. 

巧克力豆松饼
数量：６个松饼   

材料（A）
165克面粉
2茶匙发粉
1/2茶匙海盐

材料（B）
1个鸡蛋（60克）
80克砂糖
120毫升鲜牛奶
60毫升植物油
1/2茶匙香草精

80 - 100克迷你巧克力豆

做法:
1.预热烤箱至200度。把小纸杯放在松饼盘里备用。
2.材料 (A）筛匀在碗中，备用。
3.材料 (B）从鸡蛋和砂糖开时顺序搅拌均匀。
4.把混合液体（B）倒入（A）然后轻轻用橡皮刮刀把它们拌匀。（切记不要过度混合以免松饼变硬） 
5.之后加入巧克力豆再拌2－3次，然后将面糊分别倒入小纸杯 (你可以在上面撒些巧克力豆或核桃) 再放进预热200度烤箱烤5分钟让松饼因热度膨胀。
6.接着把温度挑低到180度再烤25－30分钟直到松饼表面呈现金黄色即可。

Chocolate Custard Bread

As you know, I love to buy recipe books and to date, my best buy for bread and bun recipe book was one by Alex Goh. Tried many recipes from the book and it never failed to yield soft yummy bread.

Savoury buns for the past few weeks brekkie so this time, I made a change and did some sweet fillings for our buns.  It did not disappoint as usual. I got a pan of pillowy soft and fluffy buns with yummy streusel toppings.

See how fluffy these buns are!

Trying making these and enjoy them over a cup of coffee for an extra oomph.

Chocolate Custard Bread
Recipe by Alex Goh Magic Bread book

Basic Sweet Bread Dough
A
50g bread flour
35g boiling water

B
150g bread flour
50g plain flour
40g sugar
3g salt
10g milk powder
4g instant yeast

C
87g cold water
30g cold egg

D
30g butter

1. Add boiling water from A into flour, mix till well blended to form dough. Cover and set aside to cool. Keep into refrigerator for at least 12 hours.
2. Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead until well blended.
3. Add in D and knead to form elastic dough.
4. Let it proof for 40 min.
5. Divide the dough into 9 portions and mould it round. Let it rest for 10 min and ready for use.
6. Flatten the dough and wrap in fillings.

7. Place it onto a greased baking pan.
8. Place it in warm place and let it proof for 45 min.
9. Egg wash the dough, sprinkle some streusel on top.
10. Place in the bottom of the oven, bake at 180deg C for 20-25 min.

Chocolate Custard Fillings
40g instant custard powder
7g cocoa powder
100g milk
25g roasted and chopped hazelnuts

Sieve cocoa powder into instant custard powder and mix well.  Add in milk, mix until well-blended.  Add in roasted hazelnut, mix until well-combined.  Set aside.

Streusel Topping
30g sugar
25g butter
50g bread flour

Mix sugar and butter until crumbles by using hands. Add in flour and mix until crumbles. Keep it into refrigerator. Use it to sprinkle on top or coat the surface of the dough.

Baked Chocolate Cheesecake 巧克力乳酪蛋糕

Last week a no-bake cheesecake was featured. This week, expect a baked one! Yeah I love making cheesecakes! Baked or no-bake ones, Im okay with both. Ask which one I enjoy eating more, you can wait long long for my answer haha! I love them all.

Other than having to clear the packs of creamcheese, I also have to take care of the chocolate bars stashed in a big compartment of my fridge, where I could definitely make good out of that space. 

These chocolates would have made me a real happy girl in the past, but not anymore now. I do not chomp on choco bars like I used to, when I still got that slim (or maybe skinny) bod. Chocolates are very much eaten with caution now. I can live without them now. And so, to get rid of those chocolates, I planned to incorporate them into my bakes. Prep yourself for more choco stuff :D

I tasted the slice of cheesecake right after I was done with the phototakings.  Smooth, creamy and easy on the palate. Not as dense as no-bake ones but still yummy enough for me! I will bake this again!

Shared some with the sis who is also a cheesecake lover and I brought some into office. It is always good to share the calories, no?? :P

Baked Chocolate Cheesecake
Recipe from Grace Kitchen Corner
Original recipe from Nigella Lawson (Nigella Feasts) 9 inches round pan
(I used 6-inch springform pan)

For the base: 
(I used 120g of digestive biscuits and 80g of Oreo cookies without cream)
200g digestive biscuits 
100g unsalted butter (I used 85g of butter and melted it for use)
1 tablespoon cocoa powder (I left this out)

For the filling: (I left out the top filling)
175g dark chocolate
500g Philadelphia cream cheese
120g caster sugar
1 tablespoon cornflour
3 large eggs
3 large egg yolks
150 ml sour cream
½ teaspoon cocoa & 1 teaspoon instant coffee dissolved in 1 tablespoon hot water

For the glaze:
2 tablespoon cream
55g dark chocolate, finely chopped
1 tablespoon golden syrup
1 tablespoon warm water


1. Make the base, process the biscuits to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tips them into a 23cm springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filing. 

2. Preheat the oven to 180’C. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly. 

3. Beat the cream cheese to soften it and then add the sugar and cornflour, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter. 

4. Take the springform tin out of the the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath. Sit the springform tin in a roasting pan and pour in the cheesecake filing.

5. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it. 

6. Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. 

7. Let it lose its chill before unspringing the cheesecake to serve. 

To make the chocolate glaze, very gently melt the chopped chocolate and cream. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Add the golden syrup and mix well. Add the warm water then mix till you got a smooth chocolate glaze. 

8. Pour it evenly on the center of the chocolate cheesecake. Chill in the fridge for few minutes until the glaze slightly set.
Use a hot knife to cut the cheesecake.