for a very sweet treat

 FUDGE MUFFINS

INGREDIENTS:

• 1.5 cups flour
• 4 tablespoons cocoa powder
• 6 tablespoons sugar
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1 pinch salt
• 1 cup buttermilk
• 1 egg
• 5 tablespoons vegetable oil
• 1 cup fudge candy (chopped)

• 1 bar dark chocolate (100g)
• 0.3 bar white chocolate (30g)
• 1 tablespoon heavy cream

INSTRUCTIONS:

1. In one bowl, combine the dry ingredients. Whisk together the liquid 
ingredients in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined.

3. Fill paper liners with half of the batter and put about two thirds of the 
fudge onto it. Cover up with the rest of the batter.

BAKE:   17 min.    170° C

4. In a double boiler melt both kinds of chocolate (separately). Add the 
heavy cream to the dark one.

5. Top the muffins with the dark chocolate and garnish them with the 
white one and the rest of the fudge.

Note: I put the white chocolate in a pastry bag with a very narrow tip and 
pipe 3 circles on each muffin: the smallest one in the center and the biggest 
one near the edge. Using a toothpick, I lightly pulled the white chocolate in 
four times and out four times (as if to draw two crosses).

for a lot of fibre

 BLACKCURRANT & WHITE CHOCOLATE MUFFINS

INGREDIENTS:

• 1 cup regular flour
• 1 cup wholemeal flour
• 6 tablespoons brown sugar
• 1 teaspoon baking powder
• 1 baking soda
• 1 pinch salt
• 2 eggs
• 1 cup milk
• 0.3 cup vegetable oil
• 1.5 cups blackcurrant
• 1 bar white chocolate (100g)

INSTRUCTIONS:

1. In one bowl, combine the liquid ingredients.
Whisk together the dry ones in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined.

3. Fold in the currant and chocolate.

4. Fill muffin trays with the batter.

BAKE:   22 min.   170° C

for the sweet-sour effect

 YOGHURT & REDCURRANT CUPCAKES

INGREDIENTS:

• 1.5 sticks butter (150g, unsalted)
  
• 0.5 cup caster sugar
• 3 eggs
• 1.5 cups flour
• 0.5 teaspoon baking powder
• 0.5 teaspoonsbaking soda
• 2 teaspoons vanilla sugar
• 1 pinch salt
• 1 cup natural yoghurt

• 2 cups cream cheese
• 1.5 bars white chocolate (150g)
• 2 cups redcurrant

INSTRUCTIONS:

1. Beat together the butter and the sugar. One by one, add the eggs.

2. Combine the sifted flour, baking powder and soda, vanilla sugar, and salt.

3. Gradually, add the dry ingredients and the yoghurt to the butter mixture. Stir thoroughly.

4. Fill paper liners with the batter (half way up). Put half a cup 
of currants into the batter. Distribute them evenly to each batter-filled liner.

BAKE:   18 min.   180° C

5. Melt the chocolate in a double boiler and let it cool.

6. Combine the cream cheese and the chocolate. Let it cool for 
about half an hour.

7. Top the cooled cupcakes with the cream cheese frosting and 
garnish them with ther rest of the currants.

for a delicious dessert

 RASPBERRY & WHITE CHOCOLATE MUFFINS

INGREDIENTS:

• 1 cup regular flour
• 0.5 cup wholemeal flour
• 0.5 cup rolled oats
• 0.5 cup sugar
• 2 teaspoons baking powder
• 1 pinch salt
• 1 egg
• 2 tablespoons lemon juice
• 1 cup milk
• 4 tablespoons vegetable oil
• 1 cup raspberries
• 1 bar white chocolate (100g)

INSTRUCTIONS:

1. In one bowl, combine the dry ingredients. Whisk together the liquid ingredients in another, seperate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined.

3. Fold in the raspberries and finely chopped chocolate.

4. Fill paper liners with the batter.

 BAKE:   25 min.   180° C

Recipe inspired by this one found at mojewypieki.com

for a little refreshment

 MINI CHEESECAKES WITH STRAWBERRIES

INGREDIENTS:

• 10 biscuits
• 2 tablespoons cocoa
• 3 tablespoons butter
• 2 cups cream cheese
• 1 bar white chocolate (100g)
• 1.5 cups heavy cream
• 4 tablespoons caster sugar
• 3 tablespoons gelatine
• 2 cups strawberries cut into quarters

INSTRUCTIONS:

1. Combine the crumbed biscuits with the cocoa and butter. 

Fill paper liners with one tablespoon of the mixture. Flatten it using the bottom of a damp glass.

2. In a double boiler, melt the chocolate and let it cool. Fold it into the cream cheese and stir thorough-

ly.

3. Whip the cream with the caster sugar and add it 

to the cream cheese.

4. Dissolve the gelatine in minumum amount of hot 

water and add it to the mixture once cooled.

5. Fill the paper liners with the batter and top it with 

the strawberries.

6. Let the cheesecakes cool in the refrigerator for 

about 4 hours. 

for poker players

 POKER CUPCAKES

"My name is Alice, so please your Majesty," said Alice very politely; but she added, to herself, "Why, they're only a pack of cards, after all, I needn't be afraid of them!"
Lewis Carroll: Alice's Adventures in Wonderland

INGREDIENTS:

• 3 eggs
• 0.5 cup caster sugar
• 1 stick butter (100g, unsalted)
• 1 cup natural yoghurt
• 1 cup flour
• 1 teaspoon baking powder
• 2 teaspoons vanilla sugar
• 0.5 cup desiccated coconut
• 0.5 cup flaked almonds

• 1.5 cups cream cheese
• 1 bar white chocolate (100g)
• 1 strawberry jelly
• 0.5 bar dark chocolate (50g)

INSTRUCTIONS:

1. Mix the egg yolks with the sugar and add the butter.

2. Fold in the yoghurt and sifted flour with baking powder and 
vanilla sugar.

3. Beat the egg whites until stiff and combine with the batter. 
Fold in the coconut and almonds.

4. Fill paper liners with the batter.

BAKE:   20 min.   160° C

5. Combine the cream cheese with the melted white chocolate 
and top the cooled cupcakes with it.

6. Dissolve the jelly powder in 1.5 cups hot water and pour it into 
a flat vessel. Cool it in the refrigerator for several hours. Then cut 
out hearts and diamonds.

7. Melt the dark chocolate and use a pastry bag to form clubs and 
spades on baking paper. Cool them in the freezer for half an hour.

8. Garnish the cupcakes with the card suits. 

for those planning an easter surprise

 SHEEP CUPCAKES

INGREDIENTS:

• 1.5 cups flour
• 4 tablespoons sugar
• 3 tablespoons cocoa
• 1 teaspoon baking soda
• 1 teaspoon baking powder

• 0.75 cup milk
• 1 stick butter (100g, unsalted, melted)
• 2 jeggs
• 1 bar dark chocolate (100g)

• 1 cup heavy cream
• 2 tablespoons caster sugar
• 1 stabilizer for whipping cream
• 1 cup mascarpone cheese

• 1 bar white chocolate (100g)
• 1 tablespoon butter
• 2 tablespoons milk
• 6 biscuits

INSTRUCTIONS:

1. In one bowl, combine the flour, sugar, cocoa, baking soda and powder. 
Whisk together the milk, butter and eggs in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined. Fold in the chopped chocolate. Leave a few chocolate chunks for garnish.

3. Pour the batter into paper liners.

BAKE:   20 min.   180° C

4. Beat the heavy cream with the caster sugar and stabilizer. Fold in the mascarpone cheese.

5. Let the cream cool. Top the cooled cupcakes using a pastry bag.

6. In a double boiler, melt the white chocolate and combine it with the butter, milk and ground biscuits. Form heads and tails.

7. Use the leftover chocolate chunks for pupils and horns. 

for our sweet valentines

 ORANGE & TRUFFLE CUPCAKES

INGREDIENTS:

• 2 cups flour
• 0.3 cup sugar
• 2 tablespoons cocoa
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 1 stick butter (100g, unsalted, melted)
• 0.5 cup milk
• 0.5 cup orange juice
• 1 egg
• 3 tablespoons orange zest

• 1 bar white chocolate (100g)
• 2 tablespoons orange juice
• 2 spoons sour cream
• 2 tablespoons orange zest

• 1 bar dark chocolate (100g)
• 2 tablespoons sour cream
• 2 teaspoons caster sugar
• 5 biscuits
• 3 tablespoons cocoa

INSTRUCTIONS:

1. In one bowl, combine the flour, sugar, cocoa, cinnanmon, baking powder and soda, and salt. Whisk together the butter, milk, juice, egg and orange zest in another separate bowl.

2. Add lithe quid ingredients to the dry ones and stir until roughly combined. Fill paper liners with the batter. 

BAKE:   27 min.   180° C

3. Melt the white chocolate in a double boiler and add the orange juice, sour cream and orange zest. Let it cool for 0,5 hour in the refrigerator.

4. Melt the dark chocolate in a double boiler, add the sour cream, caster sugar and ground biscuits. Let it cool for 0,5 hour in the refrigerator. Shape hearts and cover them with cocoa.

5. Top the cupcakes with white chocolate frosting and garnish them with truffle hearts.

for the undecided

 BLACK & WHITE MUFFINS WITH CHERRIES

INGREDIENTS:

• 2 cups flour
• 0.5 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 pinch salt
• 1 cup milk
• 2 eggs
• 4 tablespoons vegetable oil
• 2 tablespoons cocoa
• 1 bar white chocolate (100g)
• 1 bar dark chocolate (100g)
• 1 cup cherries (stoned)

INSTRUCTIONS:

1. In one bowl, combine the flour, sugar, baking soda, baking powder and salt. 
In another separate bowl, whisk together the milk, eggs and oil.

2. Add the liquid ingredients to the dry ones and stir until roughly combined.

3. Divide the batter in half. Fold the cocoa and chopped dark chocolate into one 
half and the chopped white chocolate into the other. 

4. Fill paper liners with one tablespoon of white batter.  Place the cherries on top 
and cover it with a tablespoon of dark batter. Use a wooden skewer to swirl the 
batters together.

BAKE:   17 min.   180° C

for crumble monsters and cranberry eaters

 ALMOND MUFFINS WITH CRANBERRIES AND CRUMBLE TOPPING

INGREDIENTS:

• 1 cup  flour
• 0.5 cup ground almonds
• 0.5 cup rolled oats
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 pinch salt
• 1 egg
• 1 cup buttermilk
• 4 tablespoons vegetable oil
• 1 cup dried cranberries
• 1 bar white chocolate

FOR CRUMBLE TOPPING:

• 0.5 cup ground almonds
• 4 tablespoons flour
• 3 tablespoons sugar
• 2 tablespoons butter

INSTRUCTIONS:

1. In one bowl, combine the dry ingredients. Whisk together the liquid ingredients 
in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined.
3. Fold in the cranberries and chopped chocolate.
4. For the rumble topping, combine the almonds with flour, sugar and butter. 
Form crumbles and sprinkle the muffins.

BAKE:   25 min.   170° C

Note: Instead of buttermilk, you can use milk or natural yoghurt.

for coffee addicts

 COFFEE MUFFINS

INGREDIENTS:

• 1 stick butter
• 2 tablespoons instant coffee
• 1 cup milk
• 1 egg
• 2 cups flour
• 0.5 cup sugar
• 3 teaspoons cinnamon
• 2 teaspoons baking powder
• 2 teaspoons vanilla sugar
• 1 pinch salt

INSTRUCTIONS:

1. Melt the butter. Dissolve the  coffe in minimum amount of hot water and mix it with the milk.

2. In one bowl, combine the dry ingredients. Whisk together the liquid ingredients in another separate bowl.

3. Add the liquid ingredients to the dry ones and stir until roughly combined.

4. Fill paper liners with the batter.

BAKE:   22 min.   180° C

WHITE CHOCOLATE FROSTING:

Melt one bar of white chocolate in a double boiler and mix it with two tablespoons of butter. 
You can decorate the muffins with sprinkles.

Note: For a richer taste, you can fold a bar of dark chocolate (chopped) into batter.

for those in a Christmas mood and their friends

 SANTA CLAUS CUPCAKES

INGREDIENTS:

fot. Sonia Łomnicka

• 2 cups flour
• 0.3 cup brown sugar
• 1 teablespoon cocoa
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon cardamon
• 1 teaspoon oginger
• 1 pinch pepper
• 1 pinch salt
• 1 cup milk
• 1 egg
• 1 stick butter (100g, unsalted)
• 2 tablespoons honey

FOR THE BEARD:

fot. Sonia Łomnicka

• 1 cup heavy cream
• 2 tablespoons vanilla sugar
• 1 tablespoon stabilizer for whipping cream
• 1 tablespoon caster sugar
• 1 cup cream cheese

FOR THE FACE:

• 1.5 bar white chocolate (150g)
• 2 tablespoons butter (unsalted)
• 2 tablespoons milk
• 8 biscuits
• 1 teaspoon beetroot extract

FOR THE HAT:

• red cardboard
• cotton wool

INSTRUCTIONS:

1. In one bowl, combine the flour, sugar, cocoa, soda, cinnamon, cardamon, ginger, pepper and salt. 
In another separate bowl, whisk together the milk, melted butter, egg and honey.

2. Add the liquid ingredients to the dry ones and stir until roughly combined.

3. Pour the batter into paper liners.

BAKE:   17 min.   180° C

4. Whip the heavy cream with vanilla sugar, stabilizer and caster sugar. Fold in the cream cheese. 
Let the cream cool.

5. Melt the in a double boiler and add the butter, milk and ground biscuits.
When the mixture has cooled, form faces and place them on top of the cupcakes. 
You can previously cut off uneven cupcake tops.

6. Put the cream into a pastry bag with a small tip to form beards, hair and eyes.
You can use cupcake crumbles from the cut off tops for pupils.
Use the beetroot extract to blush the faces and colour the mouths.

7. Cut hats out of the cardboard. Form wool cotton pompoms and glue them to the hats. 
Stick the hats into the cupcakes.