Right then, today’s post is quite contrary to the one before it. However, we need to indulge every now and then and the cupcake above was my treat for the day!
While I have baked a few cakes in my day, cupcakes somehow never inspired me. Maybe because I have not sampled anything worthwhile. Either the cake is too dense or the frosting too sweet, or there are just too many embellishments. This was the case till I had cupcakes my colleague baked for her birthday. One bite and I was converted. The sponge was light and springy, the frosting just the right amount of chocolatey and best off all the result not sugary sweet.
What followed was thus, I added a muffin tray, cupcake liners and a piping bag to the next day’s shopping list. Today I finally put the good wares to use and made a batch of 16 chocolate cupcakes. The result was as you see above.
Though, I have to add, being a frosting novice only two cakes were worth clicking a picture of. The rest, though awesome to taste were not a sight for sore eyes.
The recipe I am sharing is my colleague’s, who adapted it from the internet.
Ingredients (makes 16):
- 50 gm of cocoa powder
- 240 ml of boiling water
- 175 grams of self-raising flour
- 2 tsp of baking powder
- 113 gms unsalted butter @ room temperature
- 200 gm caster sugar
- 2 large eggs
- 2 tsp vanilla extract
Chocolate Fudge Frosting
- 120 gm milk chocolate – coarsely chopped ( I used 70% dark chocolate)
- 150 gm unsalted butter @ room temperature
- 160 gm of icing sugar
- 1 ½ tsp of vanilla extract
- Heat the oven to 190 degrees C.
- In a separate bowl mix the cocoa powder with the boiling water and leave to one side to cool. I first made a paste of sorts by adding the hot water bit-by-bit so as not to deal with cocoa lumps.
- Mix flour and baking powder together in a separate bowl
- Cream the butter and sugar
- Add eggs one at a time into the butter and sugar mix
- Sift the flour into the mixture in batches of three and combine well at each stage
- Finally add the cocoa liquid to the mixture and combine. The resultant batter would be quite loose and not too thick like the usual cake batter
- Fill each cup cake case about half way and bake for approximately 16 – 20 minutes
- Leave to cool completely and make a start on the frosting
Chocolate Fudge Frosting
- Melt the chocolate chunks and leave to cool. I melted the chocolate in the microwave and added a knob of butter right at the start. Heat the chocolate in short burst of 7-10 seconds so as not to burn it. Every time you turn off the microwave over, mix the chunks to combine.
- Cream the butter and add the sugar to it. Beat until fluffy.
- Add vanilla extract and mix well
- Finally add the melted chocolate to the mix and combine
- Go ahead and frost the cakes
Hope you enjoy these as much as we did.