I must admit I am a fan of choclate and would like to share the chocolate cupcake recipe with you. This Chocolate Cupcake Recipe is a great chocolate fix (Credits to "Joy of Baking"). It works well and result in a good flat topped cake that is fantastic for decorating. This Chocolate cupcake recipe is easy to prepare and quick to make .. and quick to dissapear too..!
To my friend Lynn, who has been asking me for the recipe... go ahead.. give it a try...
Chocolate Cupcake Recipe (Makes: 16 cupcakes)
1/2 cup (50 gms)- Cocoa Powder
1 cup (240 ml)- Boiling Hot Water
1 1/3 cup (175 gms0 - All Purpose Flour
1/2 cup (113 gms) - Unsalted Butter - room temperature
1 cup (200 gms) - Castor Sugar
2 Eggs
2 tspn - Vanilla Extract
2 tspn - Baking powder
1/2 tspn - Salt
Method:
Preheat oven to 350F (180C).
Lightly butter, or line 16 muffins cups with paper liners (paper cups).
In a small bowl, stir until smooth the boiling hot water and cocoa powder. Let cool to room temperature.
In another bowl, sift the flour, baking powder and salt.
Using electric mixer or hand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until smooth. Add vanilla. . 
Add flour mixture and beat only until incorporated
Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup 2/3 full with batter and bake about 16-20 minutes or until risen, springly to touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once completely cooled, frost with chocolate icing/frosting. Using electric mixer or hand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until smooth. Add vanilla. . Add flour mixture and beat only until incorporatedThen add the cooled cocoa mixture and stir until smooth. Chocolate Frosting/Icing:
4 oz (120gm) unsweetened chocolate, coarsely chopped (usually I use Vochelle cooking chocolate)
2/3 cup (150 gm) unsalted butter - room temperature
1 1/3 cups (160 gm) - Icing sugar (sifted)
1 1/2 tspn - Vanilla extract
Melt the chocolate, using double boiler (a heatproof bowl placed over a saucepan of simmering water). Remove from heat and let cool to room temperture.
Using electric or hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy. Add vanila. Add melted chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting/icing is smooth and glossy.
Use 1M open star tip noozle to make lovely swirls.
1 comment:
takde masa nak masuk dapur skrg.....semua ee main beli je....
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