Chocolate Coffee Cupcakes with Baileys Frosting and Macadamia Nuts (Guest Post)

img_7868Hello my dears!

It’s already the third of December – time has really been flying lately! Only 22 days until Christmas, and this year I’m getting an early present: the recipe of these absolutely scrumptious looking beauties!img_7869

Sarah from the wonderful blog Hidden Sweet Treats has invented it just for me and chosen some of my favourite flavours to be the stars of her creation. When she showed me the first pictures, I felt that I could almost taste them from afar…and I cannot wait to try this recipe myself VERY soon! 🙂

But now – the stage is yours, Sarah – and thank you so very much for this fabulous recipe!

Best wishes,


Hello everyone! I’m Sarah, the one behind the blog „Hidden Sweet Treats“ ( Being a guest on Bettina’s wonderful blog makes me really happy, because I love the baked goods she creates.

After we decided to bake something for each others blogs, I asked her if she had any wishes and she told me her favourite ingredients. The stars of my creation made part of them: chocolate, coffee, Baileys Irish Cream and macadamia nuts. As you can see, I baked some delicious cupcakes. They start with a moist and fluffy chocolate dough that I flavoured with some coffee, continue with a Baileys Irish Cream frosting made of creamcheese and whipped cream and end with some slightly salted and roasted macadamia nuts. The combination of these flavours is just amazing, the ingredients go together perfectly. And because of the coffee in the cakes and the fact that there isn’t that much sugar in the topping, they aren’t too sweet. Absolutely delicious.

Thank you Bettina for having me on your blog, it was a great pleasure!img_7872


Chocolate Coffee Cupcakes with Baileys Frosting and Macadamia Nuts

(for 10-12 cupcakes)

What you need:

  • for the cupcakes:
  • 100g dark chocolate
  • 125g butter
  • 120g sugar
  • 1dl espresso
  • 1dl milk
  • 1 vanilla bean
  • 1 egg
  • 135-140g flour
  • 1 tsp. baking powder
  • 20g cacao powder
  • 1 pinch of salt

for the frosting:

  • 30g butter
  • 200g cream cheese (e.g. Philadelphia)
  • ½-1dl Baileys
  • 2-3 tbsp. powdered sugar
  • 1 tsp. cacao powder
  • 1 tsp. gelatine express powder (e.g. Dr. Oetker)
  • 1dl cream
  • ½ sachet whipping cream stiffener (e.g. Dr. Oetker)

in addition:

  • 50g macadamia nuts
  • 1-2 pinches of salt

How to do it: 

  1. Prepare a muffin tin for 10 to 12 cupcakes. Preheat the oven to 180°C.
  2. Cut the butter into small cubes. Chop the chocolate and put it together with the butter over a bain-marie. Mix flour, baking powder, cacao, salt and vanilla in a bowl. Put the chocolate-butter mixture into another bowl and let it cool down. Add sugar, milk and espresso; whisk well. Add the egg and whisk again. Add the flour mixture and whisk until everything is well mixed.
  3. Pour the dough into the prepared muffin tin (each muffin liner should be about 2/3 full) and bake for 20-25 minutes. Check on the muffins after about 20 minutes, if necessary bake for a few more minutes. (Mine were perfect after 23 minutes.) Take them out of the oven and let them cool down completely.
  4. For the frosting: Whip the butter until creamy. Add cream cheese, Baileys, powdered sugar and cacao and continue to whisk while adding the gelatine express powder. Taste and add more powdered sugar or Baileys if you like. Whisk the cream in a separate bowl until stiff together with the whipping cream stiffener. Fold the cream carefully into the cream cheese mixture. Put the frosting into a piping bag with a round nozzle and put it into the fridge for 30 minutes.
  5. Chop the macadamia nuts and roast them in a pan (without fat). Put them into a bowl and season them with 1-2 pinches of salt.
  6. Distribute the frosting onto the cupcakes, put the macadamia nuts on to and enjoy.

Recipe by Sarah from Hidden Sweet Treats


To get a printed version: Download the pdf. (Both English and German versions available!)




Nutella Cupcakes – Hopp Schwiiz! (Recipe Testing)

DSC02608b.jpgThis evening, Switzerland will play against France – I can’t wait to see the match! And, of course, I hope that they play well. They almost have to, now that I made these wonderful “Hopp-Schwiiz”-Nutella-Cupcakes!

“Hopp Schwiiz” means “Go, Switzerland!” in Swiss German. According to this motto, I have cute football cupcake liners…DSC02611insta.jpg… and a lovely floral decoration with roses from our organic garden.DSC02615insta

But now, let’s take a look at the “star” on my table: the Nutella Cupcakes! I tested a recipe from Das Knusperstübchen and I am simply delighted! The dough is super soft and fluffy, really perfect. You can find Sarah’s recipe here. The only thing I changed is the frosting: Instead of cream cheese and cream I chose mascarpone and mixed it with Nutella and powdered sugar. (Make sure to let it rest in the fridge for at least an hour before you pipe it on.) Believe me, it is soooo good!


On that note: HOPP SCHWIIZ and enjoy the European Championship!

Best wishes,



Chocolate-Caramel-Cupcakes with Dulce de Leche Frosting

DSC01910instaHello my dears!

Today I have some lovely and very chocolately cupcakes for you! I discovered their recipe on the wonderful blog Alinas Glücklichmacher. Her pictures looked soooo good – I simply had to give her recipe a try!DSC01877blog

I made the Dulce de Leche myself – it was super easy and the result absolutely delicious.

DSC01932instaYou can find my slightly adapted version of Alina’s recipe below, and here you can find her version.DSC01863blog

I really liked the combination of the crumbly muffin and the soft, creamy frosting. Also, the flavours, chocoalte and caramel, go simply fabulous together. DSC01837blogMy tip for the frosting: Let it stay in the fridge for no less than 1hour! At the beginning, my frosting was quite runny. After 40 minutes, it was already quite set – and after 1 hour, it was perfect. Below you can see the difference between 40 minutes (right) and 60 minutes (left) of waiting. Waiting was really worth it, in my opinion. 🙂DSC01862blog

Enjoy this long weekend!

Best wishes,



Chocolate-Caramel Cucpakes with Dulce de Leche-Frosting

yield: 10 cupcakes
preparation time: 25 min
baking time: 25 min
if you prepare the Dulce de Leche yourself: 2h additional waiting time


For the muffns:

  • ­       150g dark chocolate
  • ­       110g butter
  • ­       160g flour
  • ­       1 tsp. baking powder
  • ­       65g muscovado-sugar
  • ­       55g white sugar
  • ­       2 eggs
  • ­       60g coarsely chopped/broken caramel chocolate (or another chocolate of your choice)
For the frosting:

  • ­       250g mascarpone
  • ­       6 tbsp. dulce de leche
  • ­       1 sachet whipping cream stiffener
  • ­       1 tsp. muscovado sugar
  • ­       ½ tsp. vanilla-extract



To prepare the Dulce de Leche:

  • ­       1 tube of sweetened condensed milk


  1. For the preparation of the Dulce de Leche: Press the content of the tube of Dulce de Leche into a clean jam jar and close it firmly. Put the jar into a pot with boiling water for about 2 hours until the sweetened condensed milk has the colour of caramel. Let it cool down.
  2. Whisk mascarpone, Dulce de Leche, whipping cream stiffener, sugar and vanilla-extract together. Important: Let the mixture cool down for at least 1 hour in the fridge! Only thus, the frosting can reach the perfect consistence.
  3. In the meantime, prepare the muffins: Preheat the oven to 180°C.
  4. Melt chocolate and butter over a bain-marie, mix the two and let the mixture cool down a bit.
  5. Sieve flour and baking powder and combine it with the sugar and the eggs.
  6. Add the chocolate-mixture and whisk shortly.
  7. Cut or break the caramel chocolate into coarse pieces and add them to the dough.
  8. Distribute the dough into the muffin forms and bake for about 25 minutes.
  9. Let the muffins cool down completely, then pipe the frosting onto them.

(recipe adapted from a recipe by „Alinas Glücklichmacher“)


To get a printed version:
Download the pdf. (Both English and German versions available!)

Chocolate-Caramel Cucpakes with Dulce de Leche-Frosting – Kopie

Schokoladen-Caramel-Cupcakes mit Dulce de Leche FrostingDSC01869blog

Valentine’s Day Owl Cupcakes with Lime and Persimmon

DSC00695blogIt’s exactly two weeks until Valentine’s day – and here’s my suggestion for the Valentine’s Day’s Dessert: Owl Cupcakes with Lime and Persimmon!DSC00700blogWhen I think of Valentine’s Day, I have to think of Gilderoy Lockhart’s Valentine’s Day “surprise” which annoyed probably every single creature living at Hogwarts.

‘Happy Valentine’s Day!’ Lockhart shouted. ‘And may I thank the forty-six people who have so far sent me cards! Yes, I have taken the liberty of arranging this little surprise for you all – and it doesn’t end here!’

Lockhart clapped his hands and through the doors to the Entrance Hall marched a dozen surly-looking dwarfs. Not just any dwarfs, however. Lockhart had them all wearing golden wings and carrying harps.

‘My friendly, card-carying cupids!’ beamed Lockhart.

– Harry Potter and the Chamber of Secrets, p. 176.

Lockhart hired dwarfs to deliver the Valentines – I suggest some perfectly cute little owls instead. With a lovely messangers such as the owl on my cupcakes even Ginny’s embarrassing poem for Harry (“His eyes are as green as a fresh pickled toad…”) might have been more successful – who knows? 😉DSC00696blogOf course, these cupcakes are not just about the fondant owls. I simply love the lime and persimmon combination! The fruity and moist texture makes you long for spring and summer, it’s so refreshing.DSC00702blogI hope you like this recipe – don’t hesitate to show me your results either here or on Instagram using the hashtag #bettythebakingprincess.
I am looking forward to it!

All the best,


Valentine’s Day Owl Cupcakes with Lime and Persimmon

yield: about 8 cupcakes

preparation time: 50 min

baking time: 18-20 min


for the muffins:

  • ­       2 eggs (at room temperature)
  • ­       75g butter, softened
  • ­       1 small pinch of salt
  • ­       90g muscovado sugar
  • ­       40g white sugar
  • ­       80g Greek yoghurt
  • ­       125g flour
  • ­       1 tsp. baking powder
  • ­       juice and zest of ½ lime
  • ­       75g persimmon (finely chopped)
for the decoration:

  • ­       white, green, red and black fondant
  • ­       a bit of jam
  • ­       sugar hearts
  • ­       toothpicks


  1. Preheat the oven to 160°C. Prepare a muffin tin with 8 paper liners.
  2. Lightly beat the eggs. Add the sugar, then the warm butter and salt. Mix until light and fluffy.
  3. Add the yoghurt, then sift the flour and baking powder on top.
  4. Add lime (juice and zest) and persimmon.
  5. Divide the mixture evenly between the cake cases. Bake for 18-20 minutes until risen and firm to touch.
  6. Let the muffins cool down completely. In the meantime, prepare the fondant owl.
  7. Cut an owl shape using the white (or green) fondant, then another half one in the other colour. “Glue” it on top of the first owl using a bit of jam. Decorate with eyes, eyebrows, sugar hearts as mouths, buttons, feet and more. Be creative!DSC00665blogDSC00672blogDSC00674blog
  8. Put a bit of jam on the lower side of the owl and put it onto the cupcake. Decorate with fondant heart in on a toothpick and give it to someone you love! ❤

(muffin recipe inspired by a recipe from “Cupcakes” by Marianne Hudson)


To get a printed version:
Download the pdf. (Both English and German versions available!)

Valentine’s Day Owl Cupcakes with Lime and Persimmon

Valentinstags-Eulen-Cupcakes mit Limette und Kaki



Blackberry Cupcakes with Mascarpone-Cream Cheese-Frosting

Blackberry Cupcakes with Mascarpone-Cream-cheese-Frosting

Blackberry Cupcakes with Mascarpone-Cream Cheese-Frosting

Exams are over! 🙂 Let the looooong summer holidays begin – okay not, quite, I’ll be working and I have to finish a paper, but hey, NO MORE EXAMS!!

In fact, I’ve already baked these wonderfully fruity cupcakes a few days before my last exam as real little studying booster, but I didn’t have enough time to write this blog post until now. Still, it would be fantastic to celebrate the end of exams with them and you never know – maybe I’ll bake some more later today.

They’re very easy to make and the frosting is a real discovery – without butter, but still so creamy and perfect to pipe! The dough is moist and fruity and goes very well with this frosting. Also, I’m a real fan of the colours you can create with blackberries!So, what are you waiting for? – Bake! Even if your exams aren’t over yet… 😉


Blackberry Cupcakes with Mascarpone-Cream Cheese-Frosting

Yield: 12 cupcakes
Preparation time: 25 min
Baking time: 18-21 min


For the Muffins:

       70g blackberries

­       40g blueberries

­       75g butter (softened)

­       75g muscovado-sugar

­       2 eggs

­       zest of ½ a lemon

­       1 tsp. vanilla extract

­       1 pinch of salt

­       75ml buttermilk (lukewarm)

­       190g flour

­       2 tsp. baking powder

For the frosting:

       200g mascarpone

­       100g cream cheese

­       1 tbsp. confectioners‘ sugar

­       ½ tsp. vanilla extract

­       2 tsp. lemon juice

­       3 tbsp. blackberry jam; sieved, if you like

­       4-6 blackberries


For the decoration:

­       12 blackberries


  1. Preheat the oven to 175°C.
  2. Wash, dry and blend the blackberries and blueberries; set aside.
  3. Whisk the softened butter until creamy. Add sugar; continue to whisk. Add one egg at a time and whisk until the mixture is light. Add lemon zest, vanilla extract and salt.
  4. Add the (not too cold!) buttermilk and whisk again.
  5. Mix flour and baking powder and sieve on top of the mixture. Add the blended berries and whisk carefully until the mixture is just about combined.
  6. Use a teaspoon to distribute the dough equally into the 12 muffin liners. They should be filled up to about ¾.
  7. Bake in the preheated oven for about 18-21 minutes, check whether they’re done using a small stick and take them out of the oven. Let them cool down completely.
  8. For the frosting: Put mascarpone, cream cheese, confectioners‘ sugar, vanilla extract and lemon juice into a bowl and whisk until smooth. Add the blackberry jam and a few blackberries (maybe already blended). Put the frosting into a piping bag with a star nozzle and pipe small heaps onto the muffins. Decorate each cupcake with a blackberry.

(recipe adapted from “Frau Herzblut – Feine Köstlichkeiten & liebevolle Stylingideen” by Carolin Strothe)SONY DSC


To get a printed version: Download the pdf. (Both English and German versions available!)

Blackberry Cupcakes with Mascarpone-Cream Cheese-Frosting

Brombeer-Cupcakes mit Mascarpone-Frischkäse-Frosting

Horace Slughorn’s Favourite Pineapple and Vanilla Cupcakes


‘What with your uncanny ability to know things you shouldn’t, and your careful flattery of the people who matter – thank you for the pineapple, by the way, you’re right, it is my favourite -‘
Several of the Boys tittered again.
‘- I confidently expect you to rise to Minister of Magic within twenty years. Fifteen, if you keep sending me pineapple. I have excellent contacts at the Ministry.’
Tom Riddle merely smiled as the others laughed again. Harry noticed that he was by no means the eldest of the group of boys, but that they all seemed to look to him as their leader.
‘I don’t know that politics would suit me, sir,’ he said when the laughter had died away. ‘I don’t have the right kind of background, for one thing.’
A couple of boys around him smirked at each other. Harry was sure they were enjoying a private joke: undoubtedly about what they knew, or susprected, regarding their gang leader’s famous ancestor.
‘Nonsense,’ said Slughorn briskly, ‘couldn’t be plainer you come from decent wizarding stock, abilities like yours. No, you’ll go far, Tom, I’ve never been wrong about a student yet.’

– Harry Potter and the Half-Blood Prince, p. 462-463.


Welcome to the Slug Club! Because, if you can make these wonderfully moist and fluffy Pineapple and Vanilla Cupcakes you’ll be invited to Horace Slughorn’s exclusive little parties at once. Crystallized pineapples are his favourite treat (and great weaknes) and these cupcakes are actually topped with them – what more could he wish for?


To be precise, they are topped with dried pineapple to which a little bit of sugar has been added. I found those dried pineapples at a health food shop in Zurich main station (it’s called “Egli”) and they’re a truly delicious snack even without the cupcakes. 😉SONY DSC

So, after I found “my” crystallized pineapples I went looking for a pineapple cupcake or Muffin recipe. I found a muffin recipe and changed it (mainly I added coconut milk and the topping) to create what I think Professor Slughorn (and we all) would like: a very light, moist and spring-like cupcake with a pineapple and vanilla flavoured mascarpone-cream topping (pluis of course the famous crystallized pineapples!).SONY DSC

Whether you want to join Old Sluggy’s Club or not, these Pineapple and Vanilla Cupcakes are a good choice! They’ve got some lovely spring and sunshine magic about them, don’t they?SONY DSC


Horace Slughorn’s Favourite Pineapple and Vanilla Cupcakes

Yield: 12 cupcakes
Preparation time: 30 min
Baking time: 18-20 min


For the muffins:­       2 slices of pineapple (canned or fresh) + 2 tbsp. pineapple juice­       280g flour

­       3 tsp. baking powder

­       1 pinch of salt

­       80g muscovado sugar

­       40g white sugar

­       2 eggs

­       120g coconut milk

­       80g sour cream (or crème fraîche)

­       90g butter (melted but cooled to room temperature)

­       1 tsp. vanilla extract

For the topping:­       ½ dl cream­       4-6 tbsp. confectioner’s sugar

­       3-4 tbsp. mascarpone

­       1 tbsp. coconut milk

­       1 tsp. vanilla extract

­       2 tbsp. pineapple juice

­       dried pineapples (at least 12 slices)


  1. Preheat the oven to 200°C. Cover the muffin tin with cupcake liners.
  2. Cut the pineapple slices into small cubes. Melt the butter and let it cool down.
  3. Sieve flour, baking powder and salt into a big bowl. Add sugar and pineapple cubes.
  4. Combine eggs, coconut milk, sour cream and 2 tbsp. pineapple juice in a small bowl and whisk.
  5. Form a little well in the middle of the dry ingredients and pour the liquid ingredients into that well. Stir until just combined (don’t overwhisk!).
  6. Use a spoon to fill the mixture into the cupcake liners. Bake for 18-20 minutes until the muffins have risen and are golden brown. SONY DSC
  7. In the meantime, prepare the topping: Whisk ½ dl cream until stiff, add 6 tbsp. confectioner’s sugar, whisk again. Add 3-4 tbsp. mascarpone, 1 tbsp. coconut milk, 1 tsp. vanilla extract and 2 tbsp. pineapple juice (make sure that the mixture stays stiff).
  8. Fill the topping into a piping bag and pipe a twirl on each cupcake (once
  9. they have cooled down, of course!). Decorate the cupcakes with dried pineapple slices.SONY DSC

(recipe adapted from “1 Teig = 100 Muffins“ by Susanna Tee)


To get a printed version: Download the pdf.
(Both English and German versions available!)

Horace Slughorn’s Favourite Pineapple and Vanilla Cupcakes

Horace Slughorns liebste Ananas-Vanille-Cupcakes

Christmas Tree-Chocolate-Cupcakes

SONY DSCIt’s the most wonderful time of the year! And here comes my first “really” Christmassy post featuring some of the cutest Christmas trees you will ever see/eat.


Creating these cupcakes made me so happy and giving them to some friends to make their stressful pre-Christmas time a bit more relaxing and festive even more!


I made the trees myself and used some bought cupcake toppers to join those little cuties on the muffins. Below you can read how easily the trees are made.


I wish you a wonderful Advent season with many lovely calm momentes despite everything that needs to be done/studied etc. Make the most of this magical time and, of course, don’t forget to bake these very Christmassy muffins! 😉



Christmas Tree-Chocolate-Cupcakes

Preparation time: about 1h 20 min

Baking time: 18-22 min

Yield: 6 cupcakes (for 12 cupcakes: double everything)

Ingredients (for the muffins):

­       2 tbsp. cacao powder

­       70g flour

­       1 tsp. baking powder

­       30g muscovado sugar

­       1 tsp. vanilla sugar

­       ½ TL gingerbread seasoning

­       1 small pinch of salt

­       40g milk chocolate, coarsely chopped

­       40 dark chocolate, coarsely chopped

­       1 egg

­       4 tbsp. milk

­       40g butter, softened

Furthermore you need:


­       100g green fondant

­       sugar decoration (stars, hearts, snowflakes, pearls, …)

­       4 tbsp. confectioner‘s sugar

­       1 tbsp. lemon juice

­       1 small brush

­       6 toothpicks

­       if you like: some cupcake toppers

­       6 (Christmassy) paper muffin liners


  1. Preheat the oven to 190°C (375° F). Line a muffin tin with 6 (if possible Christmassy) paper muffin liners.
  2. Sieve cacao, flour, baking powder and gingerbread seasoning into a bowl. Add muscovado sugar, vanilla sugar, salt and chopped chocolate. Mix with warm, softened butter.
  3. Mix egg and milk and add to the flour mixture. Don’t overwhisk, otherwise the muffins won’t get fluffy and light.
  4. Distribute the dough equally into the 6 muffin liners. Bake for 18-22 minutes or until the dough has risen and feels elastic when poked with a finger.
  5. Let the muffins cool down in the muffin tin for 2 minutes. Then, take them out and let them cool down completely on a cooling rack. SONY DSC
  6. Divide the green fondant into 6 parts. Form 6 small cones.
  7. Cut with small (if possible, slightly bent scissors) to create the tree’s branches. (Tip: Put the fondant onto a toothpick to make decorating easier.)SONY DSCSONY DSC
  8. Mix confectioner’s sugar and lemon juice and apply the icing onto the little stars/hearts/snowflakes/pearls with your little brush. “Glue” them onto the tree.
  9. Put the trees onto toothpicks. Stick the toothpicks into the muffins and decorate with some Christmassy cupcake toppers if you wish.

(recipe of the chocolate muffins inspired by “Mini-Muffins & mehr“ byJoanna Farrow)



To get a printed version: Download the pdf.
(Both English and German versions available!)

Christmas Tree-Chocolate-Cupcakes