Baked.

Chocolate Cupcakes

I love cupcakes but not the store bought-types that are topped with colourful icing.  Over the years, I have developed more than 23 cupcakes for clients and for myself.  Each cupcake has a different flavour.  I would also make the icing for the cupcakes but have never piped any icing!  I will just take a spatula and spread the icing.  Not that I have no time to pipe nice designs on the cupcakes.  I don’t know how to….I am not that patient too.

Makes:   36 cupcakes

450 g plain flour
600 g caster sugar
160 g unsweetened cocoa powder
17 g bicarbonate of soda
8 g baking powder
10 g salt
4 X 60 g large eggs (room temperature), beaten lightly
350 ml buttermilk
350 ml warm water + 15 g instant coffee mixed
125 ml vegetable oil
10 ml vanilla extract

METHOD

  1. Preheat oven to 180°.
  2. Line cupcake pans with paper cases. I grease them lightly on the inside to prevent cake from sticking to the paper.  This prevents chunk of cake sticking to the paper when you peel it off.
  3. Combine flour, sugar, cocoa powder, bicarbonate of soda, baking powder, and salt in a mixer bowl using a low speed until combined.
  4. Add eggs, buttermilk, warm water, oil, and vanilla extract. Beat on a medium speed for 2 minutes until smooth.
  5. Using an icing scoop for even portioning, scoop up the batter into each of the cupcake case.
  6. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before icing.

CHOCOLATE FROSTING

500 g unsalted butter, melted

200 g sifted cocoa

700 g sifted icing sugar

15 g vanilla extract

120 ml milk

Sea salt for sprinkling (optional)

METHOD

  1. Beat first 4 ingredients and then slowly add the milk and beat well till almost double.
  2. Ice the cupcake with this frosting and sprinkle a bit of sea salt on the cake.

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