At first glance it might seem that I am just a happy, normal girl who loves to bake and walk her dog. However, I have suffered with an eating disorder since I was 13. It was only in May 2014 when I realised that this Voice in my head was slowly but surely trying to kill me. And so began the long, hard, and painful journey which is recovery...

I want My Cocoa Stained Apron to be a special place...a place for reflection, memories, shared stories...and of course a little bit of cocoa-staining ;) Recovery might be the hardest thing you ever choose to do in this life. But it is also the bravest and best decision you will ever make.:)

Saturday, 18 July 2015

Dappled cupcakes!!:)

Yes!!! Yet MORE cupcakes were made in the kitchen of Ganache-Elf today!! And you know, the best thing about these is, that they look ever so exquisite, with a delightful, dainty prettiness to them which makes them all but irresistible to anyone who you might consider lucky enough to ask to sample one of your heavenly delights - well, despite all of that, they are remarkably simple to make, and don't need any pricey ingredients. Just check to see if you have some little choccies in the house for decorating!! ;) I used cadbury dairy milk buttons, but it is, of course, entirely up to you which ones you use - as is the way which you choose to apply the most heavenly concocoction ever created by humankind, surely (that being GANACHE of courese. ;) to your buns. Swirls? Smiley faces? A polka dot or chessboard patterns? The possibilities are as endless as your imagination!! Ganache in itself, once mastered, is never really any hardship to make - don't let the fancy-sounding name fool you if you are unfamiliar with the delights of ganache-making. But anyway, never fear - the recipe is included below complete with Ganache-making instructions!! ;)

  • 125 g butter/margarine, softened
  • 150 g caster sugar
  • 2 large eggs
  • 150 g self-raising flour
  • About 1 tbsp cocoa powder
  • 1/2 tsp vanilla essence/extract
  • 2 tsp milk 
For the ganaches...
  • 4 tbsp single cream
  • 100g white chocolate, chopped
  • 100 ml single cream
  • 100g plain chocolate, chopped
  • a few chocolate dairy milk buttons (or whatever small chocolates you prefer )

  • Preheat the oven to 180c/fan 160. Line a muffin pan with 12 muffin cases.
  • Beat the butter or margarine in a bowl until really soft, then add the sugar, the eggs, and the flour. beat well for about 2 minutes until smooth and well blended.
  • Transfer half the mixture to a clean bowl and add the vanilla essence to one of them.

  • Distribute alternative spoonfuls of the different coloured batters amongst the 12 paper cases, filling them about three quarters full. When you're done, take a little thin skewer and swirl it round in each case to get that gorgeous, swirly marbled effect.
  • Bake the cupcakes for about 17-20 minutes, until well-risen and springy to the touch - if you press the top of one gently with a fingertip, it should spring back. If an indention is left bake for a few more minutes and then test again.
  • Leave in the muffin pan for about two or three minutes, and then move to a wire rack to cool. While they are cooling make the ganaches, starting with the dark chocolate ganache. ;)
  • Make the dark choc ganache by melting the 100g plain chocolate with 100 ml single cream, on a very low heat in a small saucepan. Stir until smooth and then refrigerate for about 1 ½ - 2 hours, checking after 1 ½ hours…you don’t want it very hard, just a nice spreadable consistency.
  • Next make the white choc ganache: in a small heatproof bowl set over a pan of simmering water, melt the white choc with the 4 tbsp single cream. Stir now and again and watch it very closely – the white choc will temper easily if it is overheated. As soon as the choc has melted remove from the heat and stir until nice and smooth. Refrigerate for about 1 hour – 1 ½ hours, checking after an hour, until the ganache is thicker and more spreadable.
  • When the cupcakes are completely cold, decorate them with the two whatever way you heart desires. To get swirls or rosettes of course, you will need an icing bag or small piping bag fitted with a star-shaped nozzle. I created flowerheads and circular patterns upon my own batch, and then added a few buttons to some of them. Very pretty, very cute, and very, very yummy, of course. <3 xxx


  1. Im so happy you are putting up receipes again :)

    1. Hello!! :) Yes I am so so sorry about that - I know I haven't posted a recipe for ages!! It was because I kep on baking the same things, haha! I hope to be a bit more adventurous for the next few months :) Take care, thanks so so much for taking the time to comment <3 xxx