Baileys Chocolate Chip Cookies

Baileys Chocolate Chip Cookies

Soft and chewy brown sugar and baileys cookies, studded with milk chocolate chips ~

Ingredients –
60g/ 2oz/ 1/2 stick unsalted butter, melted
75g/ 2 3/4oz/ 1/2 cup soft light brown sugar
1 egg yolk
3 tbsp Baileys
90g/ 3 1/4oz/ 2/3 cup plain flour
1/2 tsp baking powder
1/2 tsp sea salt
100g/ 3 1/2oz milk chocolate chips

makes approx 10 cookies

Baileys chocolate chip cookies

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Chocolate and Salted Caramel Cupcakes

Chocolate and Salted Caramel Cupcakes by Blueberry Kitchen


Blueberry Kitchen has moved! Please come and visit me at my new home



Chocolate cupcakes drizzled with salted caramel and topped with a salted caramel buttercream frosting ~

Ingredients –
For the cupcakes –
40g/ 1 1/2oz/ 3 tbsp unsalted butter, at room temperature
135g/ 4 3/4oz/ 1 cup soft brown sugar
1 egg
120g/ 4 1/4oz/ 1 cup plain flour
30g/ 1oz/ 1/4 cup cocoa powder
2 tsp baking powder
pinch salt
100ml/ 3 1/2 fl oz/ 1/2 cup whole milk

For the salted caramel –
35g/ 1 1/4 oz/ 2 tbsp unsalted butter
50g/ 1 3/4oz/ 1/4 cup soft brown sugar
25g / 1oz/ 1 tbsp golden syrup (or corn syrup if you can’t get golden syrup)
50ml/ 1 1/2 fl oz/ 1/4 cup double cream
1 tsp sea salt

For the icing –
225g/ 8oz/ 1 3/4 cup icing sugar/ powdered sugar
55g/ 2oz/ 1/2 stick unsalted butter, at room temperature
1 tbsp whole milk
4 tablespoons salted caramel sauce + extra for drizzling

makes approx 6 cupcakes

Chocolate and salted caramel cupcakes

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Double Chocolate Custard Cream Filled Brownies

Double Chocolate & Cream Brownies

Dark chocolate brownies with white chocolate chunks and a custard cream filling ~

These brownies are definitely not the most photogenic and I so nearly didn’t post them because of it. In the end though the taste won me over and I decided they were too yummy not to share!  The brownies have a really rich dark chocolate taste, a fudgey texture, white chocolate chunks and a creamy custard filling.

Ingredients –
For the brownies
100g/ 3 1/2oz/ 1 stick unsalted butter, cut into cubes
100g/ 3 1/2oz dark chocolate, broken into small pieces
2 eggs
175g/ 6 1/4oz/ 1 1/4 cups soft brown sugar
50g/ 1 3/4oz/ 1/3 cup plain flour
35g/ 1 1/4oz/ 1/4 cup cocoa powder
pinch salt
50g white chocolate, thinly sliced into small pieces

For the custard cream filling –
150ml/ 1/4 pint/ 3/4 cup double cream
1 tsp vanilla paste
2 egg yolks
10g caster sugar/ 1/2oz/ 1tbsp


Double Chocolate Brownies with Custard Cream Filling

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