a book that is becoming a bit of a bible for me - especially for all things cupcake. There are a few more recipes I am very keen to try yet, but what I have tried is delicious. Their cupcake frosting recipe is light and fluffy and a real winner!
Double Chocolate Cookies (from the Hummingbird Bakery)
50g unsalted butter
450g dark chocolate, roughly chopped
170g soft light brown sugar or light muscovado sugar
¼ tsp vanilla extract
85g plain flour
½ tsp salt
½ tsp baking powder
2 baking trays, lined with greaseproof paper
Preheat the oven to 170°C/gas 3. Put the butter and half the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.
Put the eggs, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well mixed. Pour in the chocolate mixture, beating on slow speed until well combined.
Sift the flour, salt and baking powder into a separate bowl, then stir into the chocolate mixture in 3 additions, mixing well after each addition (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Finally, stir in the remaining chocolate until evenly dispersed.
Arrange 6 equal amounts of cookie dough on each prepared baking tray. Make sure that the cookies are spaced apart to allow for spreading while baking. Bake in the preheated oven for 10-15 minutes, checking regularly after 10 minutes. They are ready when the tops start to crack and look glossy. Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.