Toblerone cupcakes

My husband is such a sucker for anything chocolate, it makes me sick. He wont buy anything other than chocolate ice cream, chocolate cake, dark chocolate bars and even chocolate biscuits (????!!!). I on the other hand is slowly getting sick of chocolate. I mean I can have the occasional bite of a dark chocolate bar, but nothing more than that. In fact I'm thinking its a good thing and trying to appreciate it. There used to be a point in time where I had to have a bar of chocolate or something chocolatey after a meal, but now I detest the thought of it. I cant really explain where, when or why I started hating chocolate so much, but I sure seem to be OK with it, considering I have moved on to greener (no not the healthy green) pastures and have replaced my after meal chocolate bars with a nice big bite of the red velvet cake with cream cheese frosting or the date and walnut cake or the plain vanilla cakes (which I'm a sucker for). You see, I have replaced it with something more calorious (I just made up that word).

Ro, although he eats all the useless (exactly his words) desserts I make or buy, says he's being unfaithful to his first love (oh I'm waaaaay below in line, in case you were wondering). A loving wife who's born to make the husband happy will only make chocolate desserts henceforth, but me, as you all might already know, is not that wife and so haven't really made a chocolate cake in like FOREVER. I think my last chocolate cake was this one almost a year back and my last something chocolatey were the Nigella bars which I kinda liked because it had all those crunchy stuff in it and was not that chocolatey.

Ro's been nagging me to make chocolate cakes for so long, but it falls on deaf ears. But a couple of days ago, we decided to go for a walk through the English countryside and since the initial plan was to pack a picnic lunch I decided to bake some cupcakes. Was scouting around for recipes and I stumbled upon this beautiful blog What Katie Ate and the Toblerone muffins caught my eye. Now if there is one chocolate I don't mind once in a while, its Toblerone...the original that too. So I decided to give it a go and I admit I was excited at having baked a choc-something, but it didn't last that long....I screwed it up royally.

I have no idea why, but all the cakes Ive baked recently have been disastrous. This one was sooo easy to follow, but I managed to ruin it. I don't know where I went wrong, but it was dry and the only part that was worth eating was the Toblerone spotted areas. Even Ro, the chocolate addict, was like 'hmm its a bit too dry." I was disappointed and had to chuck the plan of taking it to the picnic. Instead I piled it into an air tight container and kept it thinking Ro might eat it anyway, after all its chocolate.

A couple of days later, it still was there untouched and I was just about to throw it when I decided to take a few pics anyway..and blog it because the recipe is such an easy-to-follow but unique one that I had to keep it...just in case I decide to try it another day. I would like to blame the cocoa powder used, for the colour and for not getting the double choc effect. Next time I'm definitely buying Dutch processed cocoa powder even if its gonna cost an arm and a leg. Considering that I don't use it on a regular basis, I think its alright. So this recipe is not one of my successful ones, but if any one out there decides to try it out, do let me know how it turned out so I can take notes and correct my mistakes.

Recipe halved from here

Plain flour- 1 1/2 cups

Cocoa powder- 1 1/2 tbsp

Baking powder- 1/2 tbsp

Brown sugar- 3/4 cups

Butter- 63 grams, melted and cooled

Milk- 3/4 cup

Egg- 1

Toblerone chocolate- 1/2 cup, roughly chopped

Sift together the flour, cocoa and baking powder. Mix well.

Add the brown sugar and stir well, making sure there are no lumps.

Whisk the egg lightly and add to the melted butter along with milk. Mix well.

Add the wet ingredients to the flour-cocoa mix, tip in the chopped chocolate and mix them all together until no traces of flour is seen.

Transfer into cupcake/ muffin cases till 3/4th full and bake in an oven pre heated at 160C for about 16 to 20 minutes.

Cool on a rack and when ready to serve, heat it for a lil while in the microwave, so the chocolate melts a bit (optional).

Notes: I used Cadbury cocoa and probably that's why the colour is not that strong. Use Dutch processed as the original recipe says.

I made cupcakes and so the cooking time was a little less.