Chocolate and Rosewater Cupcakes

I love turkish delight. I love the real thing – big soft pieces dusted in icing sugar -and I love the chocolate coated turkish delight bars or the little ones that come in big boxes of assorted chocolates. I especially love it combined with dark chocolate. So of course I wanted to turn this combination into cupcakes!

My main problem is that I’ve never really found a good chocolate cupcake recipe. Chocolate chip muffins, yes. Chocolate cupcakes, not so much. My basic recipe is vanilla, and it doesn’t convert well to the rich chocolatey mixture that I was after, so a whole new recipe was required. Here’s the one that I tried:

100g dark chocolate
1 cup (250ml) water
125g butter, softened
1 ¼ cups (255g) brown sugar
3 eggs
1 ½ cups (225g) self-raising flour
½ cup (75) plain flour
¼ cup (30g) cocoa powder

Preheat oven to 160°C. Combine the chocolate and water in a small saucepan over low heat. Heat, stirring, until the chocolate melts and mixture is smooth. Remove from heat and set aside to cool.

Cream the butter and then add the sugar and beat until pale and creamy. Add the eggs, one at a time, beating briefly after each addition. Add the flours and cocoa powder and stir until just combined. Add the melted chocolate mixture and stir to combine. Fill each cupcake liner about 2/3 full.

Bake for 20 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and transfer to a wire rack to cool.

This will make about 24 cakes, but I found the paper cases came away from some of the cakes themselves a little bit, which concerned me. They tasted great, but it didn’t help their appearance!

I decorated them with rosewater buttercream – basic buttercream with some rosewater essence and a few drops of pink food colouring – and some chocolate buttons. I took them to work and they disappeared really quickly!

Dark Chocolate Turkish Delight Brownies

These brownies are amazing. Seriously rich and fudgy, they can be made with any chocolate bar you like, changing to suit tastes. I prefer to make them with Fry’s turkish delight bars – the flavour works so well with the slightly bittersweet dark chocolate and coffee – but I’ve made these with peppermint crisp bars before, and that works well too.

If you don’t like the bittersweet dark chocolate taste, then you could absolutely make these with milk chocolate instead, but I’d still recommend including the coffee.

1/3 cup strong black coffee
250g dark chocolate – roughly chopped
180g butter, chopped
1 ½ cups plain flour
½ cup cocoa powder
1 ½ cups brown sugar
3 eggs, lightly beaten
4-5 chocolate bars, roughly chopped

Preheat oven to 180C.  Grease and line a 20cm base cake tin or deep slice tray.

Place coffee, chocolate, and butter in saucepan and melt. Stir while it’s melting to make sure it doesn’t catch and burn. Set aside to cool for about 10 minutes.

While that is cooling, roughly chop up the chocolate bars.In a separate bowl mix flour, cocoa, and sugar together. Make a well in the centre, add eggs and chocolate mixture. When combined, add chopped chocolate bars and mix again. Pour into tin/dish, bake for 45-50 minutes, use a skewer to check when it’s done. Leave to cool in the dish (preferably in the fridge overnight or for at least a few hours) before cutting into squares.

It’s rich, so you can usually cut the pieces fairly small. Even better is warming it up and pouring some cream over the top!!