postheadericon Chocolate decorations for birthday cupcakes

Decoration of the cupcakes is the most important moment of preparation. However, sometimes it is not so tasty as it looks like.  This is because decorating parts usually contain too much sugar/foundant/, the substance is very hard and after a while it does not taste good.  So why not we use chocolate for all the decorations? Nowadays the chocolate can be total substitute of the sugar fondant.


Melting the chocolate:

Melting chocolate can be accomplished in a microwave or over a hot-water bath. You will recall briefly some of the important things about working with chocolate. Some important things to remember, before you start:

Put 2/3 of the chocolate, which you have prepared in a porcelain pot, always chopped  into pieces.  Water in the hot – bath should not boil. Stir the chocolate frequently and after melted put the other part you have left.  Stir until it became thick, shiny and smooth. This way you have tempered the chocolate, which will retain its luster and elasticity. Avoid all contact with water!

Once the chocolate has been tempered you can do  all sorts of things with it.  Melt the chocolate slowly over low heat. Chocolate is very delicate and can become lumpy or grainy if overheated.


postheadericon Birthday cupcake ideas – roses

Rose birthday cupcakes

250g butter
300g sugar
4 eggs
1 cup milk
2 drops almond extract
1 baking powder
3 cups flour
500-600 g strawberries

Mix the butter with the sugar. Add the eggs one at a time, mix the ingredients after each egg with a mixer for two minutes. Add milk and essence. Mix the flour with baking powder and add it in small portions while you continue to stir. Finally add sliced strawberries into small pieces, stir, pour into a muffin trays and bake in a preheated 200 degrees oven.


Split the fondant into parts and paint in different colors. I divided it into three and then added different amount of the same color so we can get different shades of the color.
Tear  a small piece of dough with a lighter color and make a ball. Then tapered it with fingers until it gets like a thin sheet with a circular or elliptical shape. Make it into a cone to get the heart of the rose. From a slightly darker color tear  more pieces,  shape them as a half circle and attach them to the core as petals. Finally, trim the bottom of the final rose with a knife and curve the edges of each petal. Leave the rose to dry out on a tooth stick and then pin it to the cupcake.

Roll the green fondant on a  smooth surface and cut out the leaves in desired shapes.

postheadericon Red hearted birthday cupcakes

170g flour
170g sugar
1/2 teaspoon baking soda
1 teaspoon cocoa
pinch of salt
1 egg
180 milk mixed with 1/2 teaspoon apple cider vinegar
120ml oil
1 teaspoon sweet red paint
1/2 teaspoon cider vinegar
1/2 teaspoon vanilla


Preheat the oven to 180 ° C.
Gather the flour, sugar, cocoa, baking soda and salt in mixing bowl and mix them thoroughly. In small bowl mix the milk and 1/2 teaspoon vinegar and allow it to interact for about 5-10 minutes.
In another bowl, break the egg and stir it with wire whisk, add oil, milk, red paint, vanilla and vinegar.

** Dry and wet ingredients are mixed and stirred until a homogeneous, relatively rare mixture.

Bake about 20 minutes, check the readiness with wooden skewer / stick – put in the middle, it should come out dry.
Brush the cooled muffins with strawberry jam or strawberry topping / maybe melted white chocolate with a little red paint / decorate with fondant hearts and coconut.

Red hearted birthday cupcakes

postheadericon Chocolate birthday cupcakes with filling

Chocolate birthday cupcakes

….variation of brownies

1 1/2 cup sugar
4 tablespoons cocoa
1 cup milk
1 packet of butter
3 eggs
1 1/2 cup flour
2 vanilla
1 baking powder
jar of chocolate spread

Mix in saucepan the butter, sugar, cocoa and milk. Stir over low heat until you get a homogeneous mixture. Then remove from the heat to cool and add the remaining ingredients.  Pour mixture into muffin pans, filling each cup two-thirds full. Preheat your oven to 180-200°C. Bake for about twenty minutes or until a toothpick inserted in the middle comes out clean.

You will need a small paring knife to cut a cone out of the center of each cupcake. Add some chocolate spread to the cupcake and replace the top portion of the cone, slicing off the tip to leave room for the filling. Frost them to hide the incisions.

Chocolate birthday cupcakes

Chocolate birthday cupcakes

postheadericon Strawberry birthday cupcakes


1 1/2 cup sliced ​​strawberries
3/4 cup sugar
1/4 cup soft butter
2 pcs. eggs
1 and 3/4 cup flour
1/4 tsp salt
1/4 tsp nutmeg

In a bowl mix the strawberries with 1/2 cup sugar and leave for about 1 hour to release the juice. Preheat the oven to 220 C. Mix the butter with the rest of 1/4 sugar, add eggs one at a time and vanilla. In a separate bowl mix the flour, salt and nutmeg. Add the dry mixture to the eggs, add the strawberries with the juice. Gently mix without stirring too much. Distribute in paper trays and bake for 18-20 minutes.

Strawberry birthday cupcakes











postheadericon Lemon birthday cupcakes – The Simpsons theme


* 150 gr warm butter
* 150 gr sugar
* 2 large eggs
* 150 g flour sifted with 1/2 tablespoon baking powder
* 2-3 tablespoons lemon juice
* 2 tablespoons freshly grated lemon peel

Heat the oven to 180 degrees. Mix the lemon peel with the sugar, then mix the butter and sugar until it goes to light cream. Add the eggs one by one, after each shake the mixture to its full absorption. Add the lemon juice and shake until everything is creamy. Add flour and mix by hand. The capsules should be filled three quarters of their volume.  Bake for about 15 minutes until muffins rise up and turn pink.
Cool on a wire rack.

Once they cool off well, with the help of a tool for cleaning seeds or small knife scrape small cylinders in the muffins. Fill the holes with lemon cream. This cream can be prepared 2-3 days earlier. If you do it the same day, you should start with its preparation so the cream can cool off while you are preparing the cupcakes.
Products for lemon cream filling
*  6 egg yolks
* Grated zest of 1 lemon
* 1/2 cup lemon juice
* 1/2 cup sugar
* 6 tablespoons butter
* 2 tablespoons sour cream
Combine all ingredients, excluding butter and cream in saucepan and heat the mixture stirring constantly. Stir with a wooden spoon or silicone spatula. Boil on medium heat, about 10-15 minutes until it begins to “dress” the spoon but not to stick to the bottom of the pan.
When you finished remove from the hot plate and begin to add cream and butter spoon by spoon while stirring. If you want you can strain the mixture to remove the remains from lemon peel. Cover with fresh foil.
Cupcakes can be sealed with the lids from the carved muffins or after cooling the cream to cover directly with coloured fondant.

postheadericon Basic Birthday Cupcakes recipes

Muffins with chocolate and coffee
2 cups flour
an incomplete cup sugar
2 teaspoons baking powder
2 teaspoons vanilla sugar
100 ml cooking cream
2 eggs
100g melted butter
100 ml strong coffee
3 tablespoons bitter cocoa
100 g chocolate
Stir eggs with the sugar. Add cream and coffee. All dry ingredients are mixed and mixed with the liquid mixture. Add chocolate, broken into small pieces and mix carefully. Forms muffins are filled to 3/4. Bake in a preheated oven 200 C for approximately 20-30 minutes.

postheadericon Basic birthday cupcakes recipes

Chocolate muffins

2 cups flour
1 tea spoon of baking powder
1 vanilla
3/4 cup sugar
2 eggs
1 cup milk
3 tablespoons cooking oil
2 tablespoons natural cocoa
Half a chocolate bar, broken into pieces
icing sugar for dusting


Stir together flour, baking powder and vanilla in large bowl. Add sugar and mix well. In another bowl, beat eggs with fork, gradually add oil and then fresh milk, in which you have dissolved cocoa. Make a hole in the center of dry mixture and gradually add egg mixture, do not stir too much (otherwise the muffins will become too fluffy). Place paper basket in each of the cups for muffins or use small bowls with butter and flour on the bottom. Place chocolate chips on top  (can use chocolate). Fill with 3/4 the height of the forms. Bake 20-25 minutes in a preheated 200 degrees oven until ready, check with a toothpick. Remove from oven, cool for 5 minutes and remove cupcakes from the form. If desired, sprinkle top with plenty of powdered sugar.

postheadericon Basic birthday cupcakes recipes

Banana Muffins


1-1/4 cup flour
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ripe bananas, mashed
1/2 cup yogurt
1-1/2 teaspoon vanilla extract
3/4 cup sugar
1/2 cup soft butter (113gr.)
1 egg
1 egg yolk

Heat the oven to 180 C. Prepare tray with 12 cups, put butter on the bottoms of each or place paper baskets.
Mix flour, baking soda, baking powder and salt in separate bowl.
In another bowl with a fork crease bananas, add the yogurt and vanilla.
And another bowl with mixer beat butter and sugar for about 3 minutes and add the egg yolks.
Add the flour to the butter mixture in 3 parts by dilution with the mixture of banana and yogurt.
Fill 3/4 cups and bake for 20 minutes.
Remove and cool on a wire rack.

postheadericon Basic birthday cupcakes recipes

Plain white cupcakes

2 cups flour
4 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, well beaten
1 cup warm milk
1/4 lb. butter, melted and cooled slightly



The liquid ingredients and dry ingredients should be mixed separately. When two mixtures are ready you can put them together. Do not mix to much, stir only until the flour is moistened. Cover the muffins trays with paper baskets and distribute the mixture evenly between them. Fill about 3 / 4 of the size of the cups.
Bake about 20 minutes at preheated oven at 180C,  you can check if they are ready with wooden stick - put in the middle, it should come out dry.