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Triple Choc Brownies

Triple Choc Brownies

Let’s make triple choc brownies!

I am personally loving baking with my kids during this time. It is a bonding experience. I am so use to baking being my job that I don’t actually spend any time with them getting creative in the kitchen. Until now! We made these absolutely scrummy triple choc brownies last week and loved every moment! Jazz yours up with a variety of sprinkles of even just melting some extra chocolate and drizzling over the top. Lets bake people happy 😘

Triple Choc Brownies - Triple Choc Brownies

From the mouth of babes!

This part is written by my daughter Olivia (aged 9). “Making the brownies was definitely an interesting and yummy project because I was very keen to see how the scrumptious combined to make a  delicious and yummy treat. I enjoyed the fact that my sister and I had to work together to weigh up the ingredients and then stir it all together. My sister Bella was good at cracking the eggs, removing the shell and doing the sprinkles. I was good at weighing the exact amount of ingredients as I enjoy Maths. Most of all I loved the eating part! Triple Choc Brownies are the best!”

Ingredients

  • 300 g butter
  • 3/4 cup cocoa
  • 2 1/2 cups brown sugar
  • 3 eggs
  • 1 1/2 cups plain flour
  • 250 g dark choc nibs
  • 250 g white choc nibs
  • 100g chopped pecans (optional)

Method

  1. Weigh up your butter, cocoa powder, flour, brown sugar, chocolate nibs & pecans.
  2. Melt your butter in the microwave – 10 seconds should do it.
  3. Add in your eggs and mix.
  4. Sift a big spoon of flour at a time into the butter & eggs – making sure to mix after each addition.
  5. Sift your cocoa powder straight into the mixing bowl on top of the flour.
  6. Sprinkle in your choc chips & pecans.
  7. Mix well.
  8. Pour into lined baking pan.
  9. Bake for 30-40 mins or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes then turn onto wire rack.
  10. Decorate!

Choc Buttercream

Combine:

  • 125g unsalted butter, softened 
  • 250 pure icing sugar 
  • 2-3 tablespoons whole milk
  • 1⁄4 teaspoon of high quality pure vanilla extract or vanilla bean paste

💡Anna’s Tips!

  • Don’t fancy plain ol’ vanilla buttercream, then substitute the vanilla essence with other flavours!
    • Squeeze of fresh orange
    • Tablespoon of blended raspberries
    • Tablespoon of pureed strawberries
    • Shot of coffee
  • Always work with your ingredients at room temperature – you will thank me for this!
  • Use the best quality ingredients that you can afford – cupcakes are a treat so be good to yourself and don’t bake with rubbish.
  • If your buttercream splits then slowly add a little more icing sugar until it comes together.
  • Add melted white, milk or dark chocolate to your buttercream for white choc buttercream!

Enjoy our helpful little video

Other easy recipes to give a go

  • Quick Cupcakes for Kids: https://theccc.com.au/quick-cupcakes-for-kids/
  • Basic Buttercream: https://theccc.com.au/basic-buttercream/
  • Nigella Lawson’s Cupcakes: https://www.nigella.com/recipes/cupcakes
  • Martha’s Top 5 Healthy Baking Tips from Her Latest Cookbook, “A New Way to Bake”: https://www.marthastewart.com/1513122/marthas-top-healthy-baking-tips

More from us

What could be more fun than your very own cupcake party with us at The CCC headquarters in Mosman! Learn more about our kid’s parties HERE

Basic Buttercream

Basic Buttercream

Let’s make some super basic buttercream

This has been the buttercream icing recipe I have been using since I started cake decorating with my Grandmother (Nannie) 40 years ago! This is so basic, super easy to pipe, tastes great, sets nicely and is very versatile with colours and flavourings of your choice! My darling Nannie shared her little book of secret recipes with me before she passed away and I am so grateful to her for that. How many of you struggle to make the delicious buttercream that pipes perfectly every time?

Basic Buttercream - Basic Buttercream

Let’s keep this simple!

When our bakers start with us at The CCC we spend so much time working on buttecrream. Why? Well, it can be a very fickle thing and you need to know how to ‘read’ your buttercream. I’ve had days where the warmth of the mixing paddle actually started cooking the butter so it ended up splitting just as we were piping over 1000 cupcakes! When we first did Valentine’s Day, we made over 3000 red velvet cupcakes and piped them all with red buttercream roses. Sounds simple huh? Wrong! This was a nightmare. The kitchen looked like a massacre had occurred with red food colouring splattered across the ceiling, our staff’s hands and the walls…and then the 20 kg bowl of red buttercream split! So you really do have to take your time to really perfect your buttercream and take every step slowly, tweaking here and there.

Ingredients

  • 125g unsalted butter, softened
  • 250 pure icing sugar
  • 2-3 tablespoons whole milk
  • 1⁄2 teaspoon of high quality pure vanilla extract or vanilla bean paste (don’t be tempted to add more otherwise it may taste bitter)

Method

  1. Make sure your butter is room temperature

  2. Cream the butter using your whisk or mix master (or lovely Kitchenaid if you have one) until it starts looking more white rather than cream-coloured.

  3. Sift in your icing sugar slowly whilst continuing to mix. Always use pure icing sugar and not the mixture.

  4. Combine your milk and vanilla.

💡Anna’s Tips!

  • Don’t fancy plain ol’ vanilla buttercream, then substitute the vanilla essence with other flavours!
    • Squeeze of fresh lemon
    • Squeeze of fresh orange
    • Tablespoon of blended raspberries
    • Tablespoon of pureed strawberries
    • Shot of coffee
  • Always work with your ingredients at room temperature – you will thank me for this!
  • Use the best quality ingredients that you can afford – cupcakes are a treat so be good to yourself and don’t bake with rubbish.
  • If your buttercream splits then slowly add a little more icing sugar until it comes together.
  • Add melted white, milk or dark chocolate to your buttercream for white choc buttercream!
  • Create two-tone buttercream by filling half of your piping bag with one colour of buttercream and the other half with another colour. Use a Wilton 1M nozzle to get this exact effect on top of your cupcake.

Product Gallery Image - Basic Buttercream

  • Use a glass or cup to help you fill your piping bag with buttercream!

how to fill piping bag - Basic Buttercream

Enjoy our helpful little video

Other easy recipes to give a go

  • Quick Cupcakes for Kids: https://theccc.com.au/quick-cupcakes-for-kids/
  • Nigella Lawson’s Cupcakes: https://www.nigella.com/recipes/cupcakes
  • Martha’s Top 5 Healthy Baking Tips from Her Latest Cookbook, “A New Way to Bake”: https://www.marthastewart.com/1513122/marthas-top-healthy-baking-tips

More from us

What could be more fun than your very own cupcake party with us at The CCC headquarters in Mosman! Learn more about our kid’s parties HERE

Quick Cupcakes for Kids

Quick Cupcakes for Kids

Let’s make some delicious Vanilla cupcakes

There’s nothing like a handy little recipe! Let’s me show you how to make some deliciously quick cupcakes that the whole family will enjoy! 1 1 - Quick Cupcakes for Kids

Have this one up your sleeve

I always think that having key recipes up your sleeve is a must! It was for this very reason that I started The CCC! My Grandmother shared her little book of secret recipes with me before she passed away and I am so grateful to her for that. Included was this wonderfully easy cupcake recipe that we would beg her to make with us (reminding her that there were no longer butter rations!) Now let’s get started!

Ingredients

  • 1200 g plain flour (sieved)
  • 150 g caster sugar 
  • 125 g butter (room temperature)
  • 125 ml milk (room temperature)
  • 2 large eggs (room temperature)
  • 1/2 teaspoon(s) salt 
  • 2 teaspoon(s) baking powder 
  • 1tsp pure vanilla extract

Method

  1. Warm up the oven 170C (160C for fan oven)
  2. Put ALL the ingredients together into the mixing bowl and mix by hand or on a slow speed until no lumps remain.
  3. Put batter into cupcake cases using a cup, ice cream scoop or spoon. Fill 3/4 of each case
  4. Fill your cases up to weigh between 36g-38g for the perfect cupcake ready to decorate with buttercream frosting.
  5. Bake until springy to touch (approx. 18-20 mins depending on your oven).
  6. Gently open your oven door when the cupcakes are ready and place onto wire baking rack to cool completely before decorating (or, if you are like me, wait 1 minute before enjoying one warm from the oven – you can’t beat it!).

💡Anna’s Tips!

  • For delicious a light chocolate cupcakes, replace 35g of the flour with high quality cocoa powder – super easy!
  • Always work with your ingredients at room temperature – you will thank me for this!
  • Make sure to warm your oven up when you start mixing everything together so that it has reached the desired temperature when you need to use it!
  • Use the best quality ingredients that you can afford – cupcakes are a treat so be good to yourself and don’t bake with rubbish.

Enjoy our helpful little video

 

Other easy recipes to give a go

  • Nigella Lawson’s Cupcakes: https://www.nigella.com/recipes/cupcakes
  • Martha’s Top 5 Healthy Baking Tips from Her Latest Cookbook, “A New Way to Bake”: https://www.marthastewart.com/1513122/marthas-top-healthy-baking-tips

More from us

What could be more fun than your very own cupcake party with us at The CCC headquarters in Mosman! Learn more about our kid’s parties HERE

Recipe tutorial – Purple Velvet Cupcakes

Recipe tutorial – Purple Velvet Cupcakes

Just a spoon full of sugar…

AG 120401 CCC 0086b 200x300 - Recipe tutorial - Purple Velvet Cupcakes

When we started The Classic Cupcake Co. I wanted to be bold, but not so bold that people were scared off! The Red Velvet cupcake was already a firm favourite with the Sydney treat-loving folk however, Purple Velvet was a new twist and bold step in an attempt to be different.

One thing was for certain, I didn’t want standard cream cheese icing but rather the soft, light and creamy deliciousness of pure Vanilla Buttercream.

For the Cupcakes

  • 250 g plain flour
  • 2 tbs 100% pure cocoa powder (sifted)
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 100 g soft unsalted butter (room temp)
  • 200 g caster sugar
  • 1 heaped tbs red paste food colouring or high grade liquid
  • 2 tsp vanilla extract
  • 2 large eggs
  • 175 ml buttermilk
  • 1 tsp cider vinegar

For the Buttercream Frosting

  • 500 grams pure icing sugar (sifted)
  • 250 soft unsalted butter
  • 1 tsp vanilla extract
  • 1 tsp whole milk (at room temp)

Let’s Bake

1. Cream butter & sugar till light and creamy
2. Add eggs slowly, beat in between
3. Mix cocoa powder, colour and vanilla in small bowl
4. Add to the sugar/egg mix and beat for a few mins
5. Scrape down the bowl
6. Weigh flour and set aside
7. Weigh buttermilk and set aside
8. Alternate by adding flour and buttermilk to batter
9. Measure vinegar and set aside
10. Weigh salt, bi carb into one small bowl. Add add the vinegar all at once to this mix until all has disolved (approx. 10 secs)
11. Straight away add to batter, even if it is still bubbling. Mix for 1-2 mins
12. Fill cases 3/4 high
13. Bake for 17-18 mins at 160 degrees

P1090454 300x225 - Recipe tutorial - Purple Velvet Cupcakes

Let’s Decorate

1. Cream butter & sugar till light and creamy
2. Add vanilla extract and milk and beat until light, fluffy and almost white
3. Decorate with sprinkled purple velvet cake crumbs

Love ANNA xxx

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