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Deliciously Moist Chocolate Cupcakes

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Hey Guys,

So this is my first post. Its a beautifully delicious cupcake recipe. It’s not my own I hold my hands up, I retrieved this recipe from my old boss but the cakes are too good not to share. You can see from my pic that the icing started to melt, this was because my kitchen is small therefore gets pretty hot when the oven is on. This task was making 74 cupcakes of different flavours. I made so much as I was bringing them into work as I was leaving and my wife didn’t want to be left out, therefore she got a tray also. I ha all good comments, the icing did set once put in fridge, I used margarine instead of butter also therefore you may wish to stick with butter. Although this is a chocolate recipe, I swapped up the cocoa and water with two spoons of coffee and the same water, or lemon juice with lemon zest, orange juice with orange zest, the juices were fresh squeezed not bought cartons. For the strawberry I used strawberry essence in my sponge without water and found them to be drier therefore you may wish to continue using the water. Hope you enjoy. Any feedback would be great.

One note of caution. You have to be precise in the quantities, temperature of ingredients and instructions.

Ingredients

Cup Cakes

50gms cocoa powder

240ml boiling hot water

175gms self raising flour

½ teaspoon of salt

113gms of unsalted butter at room temperature

200gms of granulated white sugar

2 large eggs at room temperature

2 teaspoons of pure vanilla extract NOT essence at room temperature not straight out of fridge

1.preheat oven to 190degrees c

2. in a bowl stir until smooth cocoa and boiling water……..set aside until cool to room temperature

3.in a second bowl sift together flour and salt

4.in either electric mixer or a food processor beat butter and sugar until light and fluffy

5. Add the eggs one at a time mixing after each egg added

6.add vanilla extract and mix in thoroughly

7.Add flour and salt and mix ONLY until incorporated

8. stir in the cooled cocoa mixture by hand ( not whisk)

Pour into cup cake paper liners until 2/3rds full

Bake for 16 -20mins or until risen and springy to the touch

AND a toothpick inserted into the cup cake comes out clean

Take out of oven and place on wire rack to thoroughly cool

Icing

275gms icing sugar

6 heaped tablespoons of cocoa

6 round tablespoons of unsalted butter at room temperature

5 tablespoons of evaporated milk at room temperature

1 teaspoon of vanilla extract at room temperature

1.Sift together the icing sugar and cocoa and set aside

2,In a mixer cream the butter until smooth

3.gradually ( and it means gradually) beat in alternatively the sugar/cocoa mixture and the evaporated milk

4.blend in vanilla extract

5.beat until light and fluffy

DON’T play around with the quantities even if the mixture looks soft

6. pour into piping bag with star nozzle ( it is easier if you pour into a measuring jug first but not essential)

7. Hold the piping bag vertically and starting from the outside of the cupcake ice the top

8 decorate with chocolate ‘sprinkles’

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Hello world!

Hey world,

I thought I’d like to share some things with you. I have a few interests from reading to cooking etc. so my blog will be bits and pieces of both. Hope you enjoy.

Cheers

David