The recipe book describes this cake as a “Frankenstenian” melding of a cobbler, a Brown Betty pudding, and a Streussel, so I was intrigued!

Its a chocolate batter with chopped apple in it topped with roasted sugar tossed peanuts!! If you’re a fan of cake without icing, this little monster may be perfect for you.

Here it is after it came out of its baking tin!

And here it is cut so you can see the apple on the inside! Its quite dense so the apple doesn’t all sink to the bottom of the tin while its baking.

Seize the Chocolate beta tested it for me so you can pop over and see what she thought. When she collected it we had a cup of coffee and a slice of cake each… You know, to test the quality! She even froze it and thawed it successfully!

This was a beta test that Tanya volunteered to try, and as she says they’re definitely not the prettiest cupcakes so I’m definitely going to have to find a way to “jazz” them up a bit, but they are divine! There’s some chopped pecan nuts in them and they’re wonderfully chocolatey…

As Tanya said “…OH.MY.GOSH they are probably the most delicious things I have ever bought from you! Seriously… I’m not kidding. I love love love them!”

Yes!

Seriously!

These are Baklava cupcakes! Delish is not the word! Spicy, nutty and sweet, these cupcakes are perfect for dessert and coffee!

Anneke is beta testing these for me tomorrow and I’m entering them in the Food24 Cupcake Competition as well!

The Filling

50g walnuts (chopped)

50g blanched almonds (chopped)

½ cup Demerara sugar

2 teaspoons ground cinnamon

50g unsalted butter (melted)

The Cupcakes

185g unsalted butter (softened)

¾ cup soft brown sugar

3 eggs

1 cup self-raising flour

¼ cup plain flour

½ cup buttermilk (room temperature)

¼ cup honey (warmed)

Preheat oven to 180C and fill a cupcake pan with liners.

Combine the filling ingredients in a bowl and set aside (this will be quite a dark mixture).

Beat the butter and sugar until light and creamy.

Add the eggs one at a time, beating well after each addition.

Fold in the sifted flours alternating with the buttermilk, then stir until smooth.

Divide half the mixture evenly among the cupcake liners.

Sprinkle about ⅔ over the batter, then spoon the remaining mixture over the top.

Sprinkle the leftover filling on top of the cupcakes.

Bake them for 10-12 minutes or until a cake skewer comes out clean when inserted into the centre of a cupcake.

Brush the warmed honey over the top of the cupcakes whilst they’re still hot.

This recipe is deceptive because it calls itself a six-layer slice, but they count each ingredient as a layer when the butter and the biscuits are actually mixed together for the first layer!

Its a biscuity base, then coconut, then chocolate, then condensed milk and then nuts!

Its a deliciously sticky sweet nutty taste and its perfect for a dessert!

This special silver box, tied with a red ribbon, was ordered for a birthday gift.

There is a chocolate cake with a secret-centre in the fancy yellow cup- decorated with butter icing and a flake. In the fancy green cup is a chocolate cake with a secret-centre, decorated with chocolate butter icing and little fondant flowers. In the purple cup is a crème-caramel secret-centre chocolate cupcake with a chocolate ganache-type frosting and chopped nuts. The other cupcake is supposed to be a red velvet cupcake, and its divinely velvety, but its not red at all. It has cream cheese icing on nonetheless since it tastes divine in combination… and its not the red colouring that determines its taste