Saturday, 7 January 2012

Chocolate Cupcakes

Last week was my niece, Avani's, 8th birthday and she wanted a very "chocolaty" cake. As we all know how kids love their chocolate we decided to serve them individual cupcakes,, for the birthday party, which they don't have to share with anyone. This lovely Chocolate Cupcake is all about having your own little cake that you do not have to share. It has a moist texture with mild chocolate flavour, which the kids absolutely loved. It was a smash hit with kids and adults at the party.The Chocolate Cupcake recipe is adapted from Stephanie Jaworski of The original recipe called for Dutch Processed Cocoa Powder, which we don't get in India. Instead I used regular cocoa powder and introduced baking soda in my recipe.

Chocolate Cupcake
1/2 cup (50 grams) cCocoa powder
1 cup (240ml) boiling hot water
1 1/3rd cup (175 grams) all purpose flour
2 teaspoons baking powder
1/4th teaspoon baking soda
1/4th teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) castor sugar
2 eggs
2 teaspoons vanilla extract

Preheat the oven to 190 degree Celsius. Lightly butter, or line 12 muffin cups with paper liners.
In a small bowl, stir smooth the boiling water and cocoa powder with baking soda. Set aside and let cool to room temperature.
In another bowl, whisk together the flour, baking powder and salt.
In another bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup 2/3 rd full with batter and bake for about 16-20 minutes or until risen, springy to the touch and a toothpick inserted into a cupcake comes out clean. Do not overbake  or the cupcakes will turn out dry. Remove from the oven and place on a wire rack to cool.

 These Cupcakes are best the day they are made, but can be covered and kept in an airtight container for a week.

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