Tamarillo dropped chocolate cupcakes and happy Valentine’s Day!

February 14, 2012

To celebrate the month of love I have baked some chocolate cupcakes to be a Valentine’s Day treat. That’s because cupcakes are always a crowd-pleaser so I decided to go with it to suit the mood of love.

Valentine’s Day is all about honouring and expresses the love for each other, I have indeed something to present to show how special and how much you mean to me “Cooking Tackle” readers, how I wish I could exchange the wonderful treat with all of you

I had two recipes that I’ve highlighted to try, one is chocolate charm and the other one is one bowl chocolate cup cakes, both are simple and pretty interesting to try on. 
For the chocolate charm I kept it in a personal folder of baking wish-list *I’m so looking forward to give it a try shortly.

For some reason, to be honest I’m not a huge fan of cup cakes with frosting/iced unless perhaps cup cakes with cream cheese frosting then I don’t mind it at all, I still can enjoy it.

I draw on Martha’s one bowl cupcakes recipe for my cuppies today, after retrieving the recipe, I changed few things to suit my desire. Although I’m not that often making those beautiful cuppies that I have seen the gorgeous photos on the recipe book but I’m pretty much confident to do the adaptations.

The fact, I was thinking to have some cuppies with the fruity flavor relish since I have ready those tamarillos that I bought before hand. It should pretty rocking idea to just dropped it off as simple as that and to replace the frosting on the cup cakes I decided to just dusting it with some icing sugar for the final looks.

As for the presentation to match up for the Valentine’s Day, I just making handmade chocolate heart shape and just place them on top to make them pretty :)


Tamarillo dropped chocolate cupcakes


1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 cup chopped dark chocolate/you can always use chocolate chips
1 cup sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil
1 teaspoon pure vanilla extract

for the tamarillos drop

10 tamarillos/ halved
2 tablespoons sugar
½ teaspoon lemon zest

Scoop out the Tamarillo flesh and place them in the bowl
Mix in sugar and lemon zest, fold lightly until the fruit well coated with sugar
*do this step when your cuppies are filled with batter so that the sugar does not liquefy.


Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. 
Sift together cocoa powder, flour, sugar, baking soda and salt into a large bowl.

Add eggs, warm water, buttermilk, oil, chocolate chips and vanilla.
mix until smooth, about 3 minutes.

Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among muffin cups, filling each 2/3 full.

Drop each cup with Tamarillo

Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed.

Transfer to a wire rack; let cool completely.

Cook's Note

Cupcakes will keep, covered, for up to three days.

I called for buttermilk substitute, by adding 1 tablespoon of lemon juice in 1 cup of milk. 
Let it stand for 5minutes and then, use as much as your recipe calls for.


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