Gluten Free Chocolate Chocolate Cookies

Shhhh, don't tell anyone. They will never ever know these chocolate, chocolate chip cookies are gluten free and celiac friendly.

Ok then tell your friends that are gluten intolerant, in fact share this gluten free recipe all around because it's a keeper, the cookies are soft and filled with chocolate chips and chunks and they stay soft for a couple of days.

Eating gluten free is a necessary way of life for many people and luckily these days there are quite a few options available in the supermarket to help out.

If you do a lot of gluten free baking you will probably already know that there are some things you need to put into your flour to give it a bit of help. I find it can be expensive to have a pantry full of stuff like guar gum and tapioca starch for the occasional cookie or biscuit I make.

So I buy a gluten free flour that already has those things added. The one I use at the moment is Orgran as I have found it to be a good all purpose flour but if you make your own or have another brand you like just substitute that in my recipe.

If you are living a gluten free life I hope you enjoy these cookies, they can be frozen and kept for a few months after baking.

For more gluten free options check out my recipe for macarons (CLICK HERE) which are also gluten free and super delicious.

Happy Baking

Gluten Free Chocolate Chocolate Chip Cookies Recipe Makes around 16 cookies
Do not be tempted to over bake the cookies they will continue to bake and harden as they cool.

260g (9 1/4 oz) Orgran All Purpose Flour
30g (1 oz) cocoa powder
1 tsp baking powder (make sure it's gluten free)
115g (4oz) unsalted butter
60g (2oz) cream cheese
115g (4oz) brown sugar
60g (20oz) white sugar
1 tsp vanilla extract
1 large egg
1 1/4 cups chocolate chips (I used dark bittersweet)
Optional 1/4 cup extra chocolate chunks to press into top

Preheat oven to 160C (320 F ) and line 2 trays with baking paper.

Sift together flour, cocoa and baking powder and set aside until required.

Place butter, cream cheese, brown sugar and white sugar in a large bowl and mix at low speed until combined. Increase speed to high and mix for 2 to 3 minutes until the mixture is well creamed and lightened in color.

Reduce mixer speed to low, add vanilla and egg and mix until combined.

Add the flour mixture and mix until just combined then add the chocolate chips mixing until the chips are distributed evenly.

Place approx 2 Tbsp mounds of cookie dough onto the prepared baking trays leaving. Flatten the cookie dough slightly. If you would like to add extra chocolate chunks to the cookie press a few into the top of each cookie at this stage.

Bake in preheated oven for 12 minutes, the cookies should still be soft to touch, but don't worry they should be fine.

Remove from oven and allow to cool on tray.

Keep in an airtight container for up to 2 days. Cookies can be frozen wrapped separately in plastic wrap and placed in an airtight container in the freezer for up to 2 months.

Linda Vandermeer is a blogger, baker, maker and author of the children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the US the book is still available at Amazon and some online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes by Linda Vandermeer please do not reuse without permission.

I'll have what she's having Nutella Cookies

Welcome to my kitchen, where it's kinda obvious I can not resist any type of pretty thing for my house.

It's been a problem for a while now, you might have noticed over the years I have the same thing going on with food which I frequently decorate with pink sugar flowers and sprinkles, because most everything tastes better that way.

But not these cookies. Nope, they will not win any beauty contests, but oh the taste, the yummy chocolately taste will win you over in no time.

There seems to be a lot of ingredients, but these are easy to make if you have a mixer to help cream the butter and sugar together. Just follow the steps and soon you will have a batch of soft chocolately cookies of your own.

Also make sure you take them out while they are still soft, they will continue to cook on the tray a little bit and as they cool they will harden up a little bit.

Like all chocolate chip cookies I love them best when they are still a bit warm, but if you can resist you can store them in a cookie jar for up to 3 days.

Happy Baking Xx

Nutella Chocolate Chip Cookie Recipe (makes 20 Super delicious cookies)
Conversions are rounded to nearest 5 gram.

250g (9oz) plain (all purpose) flour
30g (1oz) cocoa powder
2 tsp cornflour (cornstarch)
1 tsp bicarb soda (baking soda)
115g (4oz) unsalted butter at room temperature
115g (4oz) brown sugar (approx 1/2 cup)
60g (2oz) white sugar (approx 1/4 cup) * I used caster or superfine but regular is ok
1 large egg
145g (5oz) Nutella (heaped 1/3 cup)
230g (8 3/4oz) chocolate chips or chunks * I used a mixture

Preheat oven to 160C (320 F) and line 2 or 3 trays with baking paper.

Sift together flour, cocoa powder, cornflour (cornstarch) and bicarb soda (baking soda).

Cream butter and both sugars for approx 3 minutes at high speed. Reduce speed to medium-low and mix in egg and then Nutella until combined.

Add flour mixture, mix at low speed until just combined and then add the chocolate chips mixing until the chips are distributed evenly.

Place approx 2 Tbsp (US 2 1/2Tbsp) mounds of cookie dough onto prepared trays leaving enough room for the cookie to spread during baking. Flatten the cookie dough slightly.

Bake in the preheated oven for 10 minutes. The cookies will still be soft when you remove them, however leave on trays to cool and you will be able to pic them up.

Store in an airtight container at room temperature for up to 3 days.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Chocolate Hot Cross Bun Recipe

I love baking, love it. But for some reason when it comes to hot cross buns I usually buy them from the bakery or supermarket.

But this weekend we had a bit of free time so I whipped up some myself taking an old traditional hot cross bun recipe and modifying to add chocolate chips, removing all that unnecessary dried fruit and changing the bun into a chocolate bread with a lightly fragrant cinnamon base.

Deliciously perfect just baked Chocolate Hot Cross Buns

I don't know why it took me so long, look at that picture, delicious just baked softly fragrant buns and oh my goodness the house smells even better than those buns look.

Plus it cost me way less than the bakery ones, so economical as well.

They were super easy as I used my stand mixer's dough hook attachment and saved about 10 minutes time of hand kneading, although don't worry, the recipe will work out just fine hand kneading if you don't have a dough hook/stand mixer.

I find the key things for successful baking with yeast is to not overheat and to prove the yeast prior to mixing into the other ingredients. Oh and time, you can't really rush it, I made the ones in the picture in about 2 1/2 hours including rising and baking time but I would normally set aside at least 3 hours.

Chocolate Hot Cross Bun Recipe makes 12 large hot cross buns
I use premix royal icing mixed with water to a piping consistency.

2 X 7g packets yeast 14g total (1/2 oz total)
1 tsp caster sugar
3/4 cup milk (6 fl oz)
50 g unsalted butter (1 3/4oz) melted/softened
1 large egg
1/2 cup milk (4 fl oz) extra
525 g plain (18 1/2 oz all purpose flour)
70 g caster sugar (2 1/2 oz)
25 g cocoa (7/8 oz)
2 tsp ground cinnamon
1/4 tsp salt
230 grams chocolate chips (8 oz)  # the baking kind that hold shape.
1/2 cup royal icing mixed with  1/2 tsp cocoa and 1/4 tsp cinnamon.

Put milk in microwave safe jug and heat in microwave for around 15- 20 seconds at high so that it is warm to touch (not hot). Using a fork whisk in yeast and 1 tsp sugar and allow to sit around 10 mins until needed.

The yeast should froth up like this

Sift the flour, cocoa, remaining caster sugar, cinnamon and salt together and set aside until required.

In the bowl a large stand mixer with a scraper beater attachment or regular beater, place the butter, egg and 1/2 cup milk and mix for 30 seconds at low speed. Add the yeast mixture and mix another 10 seconds, then add the sifted flour mixture and beat at low speed until all the dry mixture has been incorporated. The mix will be quite sticky.

Switch to a dough hook and mix at medium low speed for a couple of minutes until the mixture is smooth and elastic.* If you do not have a stand mix and dough hook you can knead by hand for around 10 minutes.

Spray a large bowl with oil, place the dough into the bowl, cover with plastic wrap and pop in a warm place to rest for around 1 to 1 1/2 hours until the mixture has doubled in size. I use my oven and turn it up to 50C for a few minutes then turn it off before placing the bowl into the oven, if required I turn the oven light on. It should be just warm not hot.

Once the dough has risen remove from bowl, punch it down and mix in the chocolate chips quickly. I used baking chips which do not melt very quickly, the higher quality chocolate will melt and become a sticky mess.

Dough should be smooth and flexible

Lightly spray a baking tray around 20cm X 30 cm with oil. Shape the dough into 12 even rolls and place into the tray. Cover with plastic wrap and allow to rest/rise for 30 minutes.

Heat the oven to 190 C (fan forced). Remove the plastic wrap from baking tray and pop the buns in the oven for 10 minutes, reduce the heat to 160 C and cook for a further 20 minutes.

Allow to cool a little. Pop the royal icing into a zip lock bag, cut a small hole in the corner and pipe crossed onto the top of the buns.

Best served immediately although still good next day. Store in airtight container at room temperature.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Cute dress from Target Australia

Egg Free Chocolate Chip Cookie Dough Thumbprint Cookies

I live in a household of people who like to lick the bowl.

Except me, I'm the odd one out. 'Wait,' I cry 'That has raw egg in it!'

Everyone around me looks at me like I am some kind of crazy 'cause y'know they just wanna eat raw dough.

As I compromise I came up with this egg free chocolate chip cookie dough a while back and last week I thought I would give the kids a treat and pop it onto thumbprint cookies.

Of course they loved them, in fact Sweet loved them most of all and after finding extra left over raw cookie dough in the bowl she was in dough heaven.

I on the other hand was not completely smitten, they tasted OK but I think my brain was convinced that I should not be eating the raw dough.

Anyhoo enough about my issues. The point of this intro is that if you like raw cookie dough you'll love these cookies. Yup just like I thought, pretty much everyone that is not me can now scroll on down to the recipe.

Egg free Chocolate Chip Cookie Dough Thumbprint Cookies

225g (8oz) unsalted butter (softened to room temperature)
2 cups plain flour (all purpose)
1/3 cup cocoa
1 cup sifted icing sugar (powdered sugar)
pinch salt
2 tsp vanilla extract

Line 2 baking trays with baking paper (parchment paper) and preheat oven to 160 C (325 F).

Place all ingredients in a large bowl and mix until combined.

Roll tablespoons (US approx 1 1/2 Tbsp) of mixture into a ball, flatten, place onto prepared trays with enough space around to spread a little.

Use your thump to press an indent into the middle of each cookie.

Bake for 18-20 minutes or until the cookies are firm to touch.

Allow to cool on tray for 5 minutes and then remove to wire tray to cool completely.

Once cooled place 2 teaspoons of chocolate chip cookie dough mixture (recipe below) on top of each cookie. If you like sprinkle extra mini chocolate chip cookies on top of each cookie.

Store in an airtight container in fridge for up to 3 days.

Egg Free Chocolate Chip Cookie Dough

1 cup plain (All purpose) flour
75 grams (3oz) unsalted butter at room temperature
1/2 cup brown sugar
1/4 cup white sugar
1 1/2 Tbsp (2 US Tbsp) Milk
1/2 tsp Vanilla
1/2 cup mini chocolate chips

Sift the flour and set aside.

In a large bowl of an electric mixer at high speed cream (mix together) the butter and both sugars until light and fluffy. Reduce the speed to medium low, add the milk and vanilla and mix until combined. Then reduce speed to low and mix in the flour until completely combined. Add the chocolate chips and mix in by hand.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Orange is the new Chocolate Cookies

O'range you glad you saw this recipe. Well maybe not yet but if you bake up a batch of these cookies I'm pretty sure you will be.

That is if you like chocolate and orange together which we most certainly do in this household.

This month you won't be finding any of those plain ole' vanilla chocolate chip cookies in our jar. Nope Orange is the new chocolate around here.

These cookies are flavored with  a combination of juice, extract and zest which results in a lovely fragrant slightly chewy cookie.

They are perfect for an afternoon snack and if you manage not to eat them all at once I think the orange flavor becomes a little improved by the next day.

Or maybe it's just when they are warm with the chocolate chips still melted I just focus on the melty chocolate yumminess. I'm not that sure, pretty much my opinion is easily swayed like that when sweets are involved.

Anyhoo the recipe for these orange chocolate cookies is below, but if you like chocolate chip cookies like I like chocolate chip cookies try out these other recipes on this blog, recipe links below picture:

Red Velvet Chocolate Chip Cookies (CLICK HERE) 

Raspberry Chocolate Chip Cookies (CLICK HERE)

Orange Chocolate Chip Cookies (makes approx 24 cookies depending on cookie size)

1 1/2 cups plain flour (all purpose flour)
1/4 tsp bi-carb soda (baking soda)
1/4 tsp salt
115g (4 oz) unsalted butter at room temperature
1/4 cup caster sugar (superfine use regular white sugar if superfine not available)
1/2 cup lightly packed brown sugar
1 large egg at room temperature
1 Tbsp orange juice
1 tsp grated orange zest
1/4 tsp orange essence
1 cup chocolate chips (any type)

Preheat oven to 160 C. Line 2 trays with baking paper (parchment paper).

Sift together the flour, bicarb soda (baking soda) and salt.

In a large bowl cream together the butter and both sugars at high speed for a few minutes.

Scrape down sides of bowl, reduce the speed to medium low and mix in the egg, then add the orange juice, zest and essence and mix until combined.

Add the sifted flour mixture and mix at low speed until the mixture has just combined.

Using a spatula or large spoon mix chocolate chips until evenly distributed.

Spoon dough onto the prepared trays about 1 1/2 Tbsp (2 US Tbsp) in size and flatten slightly.

Bake for around 12 to 15 minutes until the cookies start to turn golden, the middles of the cookies will look set and no longer be shiny. Remove from oven allow to rest on trays for around 5 minutes and then transfer to a wire rack to cool completely.

Cookies can be stored in an airtight container for at least 3 days. 

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Raspberry Chocolate Chip Cookies

The kids went back to school a few weeks ago and I started off the year baking home made healthy snacks for them to take to school.

Reduced fat and sugar muffins made with banana and blueberries and wholemeal cookies. Yup I was totally that mum.

But then it started, the muffins were still banana and wholemeal but I was slipping chocolate in as well, same with the cookies.

Not that I mind stuff like banana and blueberry muffins, they are actually quite nice and the kids love them, but I like a bit of chocolate every now and then.

And I don't think there is anything wrong with that.

Anyhoo today I found a bag of raspberry M&M's sitting around and I actually don't really eat candy by itself much so I thought I would make them into some cookies. 'Cause candy in cookies - yup I totally eat that, like all the time.

These cookies are a bit of a cross between a muffin top and a cookie, a touch cakey, they are not crisp and not overly buttery, cakey is the way I like them. It means I can eat a couple and I don't feel overloaded.



The raspberry M&M's give the cookies a yummy raspberry flavour which I love, and a bit of a bonus for me they are pink - yay!.

Of course you can substitute regular chocolate chips for M&M's if you like and they will be just as delicious.

Raspberry Chocolate Chip Cookies (make 24 cookies)

1 1/2 cups plain flour
1/4 tsp bi-carb soda (baking soda)
1/4 tsp salt
115g unsalted butter at room temperature (4 oz)
1/4 cup caster sugar (superfine)
1/2 cup brown sugar
1 large egg at room temperature
1 tsp vanilla extract
1/2 cup raspberry M&M's
1/2 cup milk chocolate chips (of chopped milk chocolate - I used Lindt milk)
Optional 1/4 cup raspberry M&M's extra

Line 2 trays with baking paper. Preheat oven to 160 C (320 F)

Sift together flour, bi-carb soda (baking soda) and salt, set aside until required.

In the bowl of an electric mixer, cream together butter and both sugars at high speed for around 3 minutes.

Reduce the speed to medium low, scrape down the sides and add the egg and vanilla.

Reduce the speed to low and add in the flour mixture, mix until combined. Add the chocolate and M&M's  and mix for a few seconds until distributed evenly.

Scoop out around 1 1/2 Tbsp (2 US tbsp) of mixture and flatten into a disc shape on the prepared tray. Repeat until all mixture is used.

Bake in preheated oven for 12 to 16 minutes or until cookies start to turn golden.

Optional - after 8 minutes remove trays from oven and quickly press a few extra M&M's onto the top.

Cool on tray for around 5 minutes and then remove to a wire rack to cool.

Store in an airtight container at room temperature for up to 3 days.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Black Bottom Cupcakes

 I love school holidays and spending more time with the kids.

Well up to a point. Yup, that point when everyone is BORED and HUNGRY and it seems like I'm the one who has to come up with a solution.

That's when having a few packets of Betty Crocker mix ready in the cupboard has been coming in handy these holidays.

Ah-huh, see what I did there. Oh yeah I solved the bored and hungry problem in one smooth move.

What I like about the Betty Crocker mixes is they are really simple enough the kids can mix them up with minimal help from me.

I love the proud looks on their faces when they serve up the finished cupcakes.

Plus I like to think that they learn a bit, like how to follow instructions in order and measure out ingredients.

We've put our own twist on the Betty Crocker super moist vanilla cupcake mix and come up with yummy black bottom cupcakes. 

Betty Crocker Black Bottom Cupcakes

1 packet Betty Crocker super moist vanilla cupcake
2 extra large eggs
1/2 cup milk
60g unsalted butter
2 Tbsp cocoa
1 1/2 cups mini chocolate chips
Extra chocolate chips for serving

Preheat oven to 180C (160C fan forced) and line a 12 hole muffin tin with regular sized muffin paper cases.

Beat cupcake mix eggs milk and butter in a medium bowl with an electric mixer on low for 30 seconds, then reduce speed to medium and mix for a further 2 minutes, remove half the batter and set aside.

Mix the 2 Tbsp of cocoa into the remaining batter and mix at medium speed for 30 seconds until combined. Fold in 3/4 cup of mini chocolate chips and divide the mixture evenly between the muffin cases.

Fold the remaining 3/4 cup of mini chocolate chips into the reserved batter and spoon onto the top of the chocolate cupcake mix filled cases.

Bake for 20 minutes or until the tops spring back when lightly touched.

Swirl frosting (included in box) onto top of each cupcake and sprinkle a few extra chocolate chips on top.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go! Published in the US, the book is available at most online book-stores.

Disclosure: The ideas, words and opinions in this post are my own however this post was sponsored by General Mills.

This ain't no plain vanilla Red Velvet Chocolate Chip Cookie Recipe

I'm gonna let the pictures of these red velvet chocolate chip cookies speak for themselves.

Are you listening, 'cause they are saying delicious slightly chewy chocolate chip cookies with a twist.

Yup these ain't no plain vanilla cookie, Oh yeah, I've added a little raspberry to them which I know is not traditional, but sometimes I'm just crazy like that ;)

Feel free to omit the raspberry. Your choice.

Hope you love them as much as I do.

Red Velvet Chocolate Chip Cookies (makes approx 20 cookies)

220g (7 and 3/4 oz) plain (all purpose) flour
40g (1 and 3/8oz) cup cocoa
1 tsp baking powder
1/4 tsp salt
115g (4oz) unsalted butter room temperature
100g  (3 and 1/2oz) white sugar (I used caster/ superfine sugar - use regular white if you can't find superfine)
100g  (3 and 1/2oz) brown sugar firmly packed
1 egg
1 tsp vanilla extract
1/2 tsp raspberry essence
1/4tsp red food colour
85g (3 oz) milk chocolate chips
85g (3 oz) white chocolate chips



Preheat oven to 160 C. Line 2 trays with baking paper (parchment paper).

Sift together the flour, baking powder (soda), salt and cocoa.

In a large bowl cream together the butter, white and brown sugar at high speed for a few minutes until light and fluffy.

Reduce the speed to medium low and mix in the egg, vanilla, raspberry essence and food colour until combined.

Add the sifted flour mixture and mix at low speed until the mixture has just combined.

Using a spatula or large spoon mix in the white and milk chocolate chips until evenly distributed.

Spoon dough onto the prepared trays about 1 1/2 Tbsp (2 US Tbsp) in size and flatten slightly.

Bake for around 12 to 15 minutes. Remove from oven allow to rest on trays for around 5 minutes and then transfer to a wire rack to cool completely.

* I often add some extra white chips by removing the tray and gently pressing about 3 into the top of each cookie about 7 minutes into baking so they look good but don't over brown :)

Cookies can be stored in an airtight container for at least 3 days.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.

Chocolate Chip Cupcakes with Mocha Buttercream frosting

I'm a bit of a chocolate chip fan.

Ok I know that doesn't really set me apart from everyone else. But surprisingly I am not a huge fan of plain chocolate - I have kilo's of it in my baking cupboard and I am never tempted to eat it.

Although pop it into a cake or cookie, and I love it.

I don't know why, it just the way it is. The sky is blue, water is wet and I love chocolate chip cakes and cookies.

Frosting swirl with a Wilton 1 M tip

Anyhoo, you may all of noticed I'm not much into the health food. I don't really do low fat much when it comes to baking, if it reduces the flavour and texture, forget it. However a while back (due to a running out of ingredients baking emergency) I noticed when I added some low fat plain yogurt into my cakes it created a yummy, dense and moist cake which I loved. The reduced fat aspect was just a bonus.

So I decided to merge my love of chocolate chips with the yogurt based cake.

Then I piled on some frosting and chocolate chips and popped a macaron on top, although the macaron is optional. It looks pretty good either way.

Oh I baked some in these Greengate baking cups I had lying around. I picked them up last year at Just Plain Gorgeous and they matched some of my latte cups, which totally worked out for my afternoon tea.

We enjoyed these cupcakes both frosted as decorated in the picture and without the frosting. We found the cupcake delicious just as it was plain, the addition of the yogurt made it moist enough to be an easy after school snack.

Chocolate Chip Cupcakes with Mocha Butter Cream Frosting
I used Chobani plain 0% fat Greek yogurt in this recipe. Any left over yogurt can be used in place of sour cream - eg for baked potato or soup swirling.


Chocolate Chip Cupcakes (makes 12)
Ingredients should be at room temperature for best results

1 1/2 cups (1 1/2 Cups rounded US) Self Raising Flour
pinch salt
125 g (4 3/8 oz) unsalted butter
3/4 cup sugar
125 g (4 3/8 oz) 0% Fat Yogurt (I used Chobani)
2 large eggs
1 tsp Vanilla
3/4 cups mini milk chocolate chips
Frosting (I used the recipe below)
Extra mini chocolate chips
Optional - mini macarons

Preheat the oven to 160 C (325 F). Line a 12 cup muffin tin with cupcake papers.

Sift the flour and salt into a large bowl and set aside.

In a large bowl of an electric mixer cream together the butter and sugar for a couple of minutes. Reduce speed to medium low and add the yogurt. Mix until just combined.

Still at medium low add the vanilla and eggs and mix until combined.

Reduce speed to low and add the sifted flour, when the flour is just combined turn off the machine, add the chocolate chips and mix by hand until the chips are evenly distributed.

Divide the mixture between the baking cups.

Bake for around 20 minutes until the tops are turning golden and a skewer inserted comes out clean of cake crumbs.

To decorate, smooth on a small amount frosting around the edges of the cupcake.

Pop the mini choc chips into a shallow plate or bowl and then roll the edges of the cupcake in the mini chips. Repeat for remaining cupcakes.

Place the remaining frosting into a large piping bag with a large star tip (I used Wilton 1 M tip ) and pipe a swirl on the top of each cupcake.

Store frosted cupcakes in an airtight container in the fridge for up to 3 days. Remove from fridge about 10 minutes prior to eating. Unfrosted cupcakes can be stored at room temperature.


Mocha Maple Butter Cream Frosting
I used Lindt Milk Chocolate. The Maple is a subtle flavor in place of Vanilla - it's not knock your socks off, if you like you can leave out the coffee powder and maple syrup and have plain milk chocolate frosting.

This batch made about double what I needed, you can either half the recipe or freeze the remainder (like I did). To reuse frozen butter cream defrost and then whip it back up until light and fluffy.

250 gram (8 3/4 oz) unsalted butter
3 cups (3 1/4 US cups) sifted icing sugar (powdered sugar)
1/2 tsp salt
200 grams ( 7 oz) melted milk chocolate (cooled)
2 tsp powdered coffee
1 Tbsp (1 US Tbsp + 1 tsp) Maple syrup

In a large bowl of an electric mixer cream the butter and 2 cups of the sugar for 3 minutes at high until light and fluffy. Add the remaining sugar and salt and mix on high speed until very light and fluffy. Add the chocolate, coffee and maple syrup and mix on high another couple of minutes until the mixture is well combined and once again lightened in color and texture (see picture for example).

# If the weather is hot (or you don't wait for your chocolate to cool like me) and your frosting becomes too soft to pipe, just pop it into the fridge to chill about 1/2 and hour or so, then you can whip it back up with the mixer until it's perfect for piping.

Original recipe by Linda Vandermeer blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

Link to Amazon:

Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! 

Or at Fishpond (free shipping Australia)

 

 Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!