Saturday, 4 February 2012

Chocolate Cupcakes



I have been making several types of chocolate cupcakes for a while now and I realise I haven’t even posted one of them. Like brownie, I tend to try lot of chocolate cup cakes so as to satiate our chocolate craving. Cupcakes are small and mighty and I also easily halve the recipe so as to make a small batch. Usually recipe works fine without any major taste difference at all. Each chocolate cup cake I tried was different in texture, taste, depth of chocolate flavour and different method too. This particular cupcake has mild chocolate flavour, was spongy and soft. I dint ice these as it was sweet enough to eat them without icing. Plus whenever I ice my cakes, my sons just licks all the frosting and have few nibbles off the cake. To avoid that I left the cake un-iced and he had them as it is.



Chocolate Cupcakes
Adapted from Fairy Cakes by Nancy Lambert

Ingredients: (For 6-7 medium cup cakes)
 
30g dark chocolate
75mls water
1 medium egg (58g)
75g soft brown sugar
45g slightly salted softened butter (Add a pinch of salt if using unsalted butter)
65g self raising flour
20g ground almonds
1 tbsp cocoa powder

Ingredients: (For 12-14 cupcakes)

60g dark chocolate
150mls water
2 medium egg (116g)
150g soft brown sugar
90g slightly salted softened butter (Add a pinch of salt if using unsalted butter)
125g self raising flour
30g ground almonds
2 tbsp cocoa powder

Preparations:
1.Preheat the oven to 180 º Celcius/gasmark 4/350 º F. Line a 12 hole muffin pan with muffin cases.

2. Place chocolate and water into a small saucepan. Stir over a low heat until chocolate is melted and is smooth. Reserve.

3. In a large bowl, beat the butter and sugar using a wooden spoon or electric whisk until soft and fluffy.

4. Add eggs one at a time and beat until incorporated.

5. In another bowl, mix flour, cocoa, almond powder and mix well using a whisk or sieve the ingredients once.

6. Into the wet mixture, add the dry mixture, followed by the chocolate mixture and using a wire whisk, mix till smooth.

7. Using a tablespoon transfer equal amounts of batter into the muffin cases, filling 2/3rd of the case. Bake the cupcakes for about 18-20 minutes or until a skewer inserted in the centre comes out clean without any crumbs sticking to it.

12 comments:

Aarthi said...

cupcakes look delicious..Bookmarked

Aarthi
http://www.yummytummyaarthi.com/

Roshu said...

Yummy cup cakes.....

Jayasri Ravi said...

Cup cakes look marvelous, first time here, you have a lovely blog, do visit me when time permits

simply.food said...

These looks wonderful and perfectly made.
Would love it if you link them up with lets cook for valentine chocolate/ hearts event@ simply.food

Sravs said...

perfectly done cupcakes !! looks so wonderful !!

Ongoing event CC-Dish For Loved Ones

Umm Mymoonah said...

Cute and lovely looking cupcakes,those paper cases looks beautiful.

Hamaree Rasoi said...

Yummy and lovely looking cupcakes. Looks delicious.

Deepa
Hamaree Rasoi

faseela said...

yummy cup cakes....superb

Shabitha Karthikeyan said...

Lovely muffins !! Liked the way you have given measurements for 2 sets!!

zareena said...

mmmm.... amazing clicks. Even I make different cup cakes. this looks yummm...

Rookie Qookie said...

Lovely pics dear :)

notyet100 said...

My son is craving for them,,,will bake some for him tomorrow,..they look yum,,

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