Chocolate Cupcakes

-
This recipe is from one of my favourite cook books and is probably my favourite Baking book. The book is called Baking, From my home to yours, By Dorie Greenspan. This is also the book my favourite carrot cake recipe comes from. I am yet to find a recipe in this book that hasn't been easy to follow and worked out great. I had a little bit of free time so I thought I would give these a go.

So firstly preheat your oven to 190 degree Celsius. Place your rack in the centre of the oven. Prepare a 12 hole muffin tray by lining them with paper liners.

In a bowl whisk together the flour, cocoa, baking powder, baking soda and salt.

In your stand mixer, fitted with a paddle attachment, beat the butter on a medium speed until sot and creamy. Add the sugar and beat for 2 minutes, until well combined. Add the egg, then the yolk and beat for 1 minute. Scrap down the sides of the bowl and beat in the vanilla. Then reduce the speed and add half the dry ingredients. When just combined add the remaining dry ingredients. Mix until just combined. Scrape down the sides of the bowl again and add the melted chocolate, this time use your spatula to combine.

Divide the batter into the 12 liners and cook in the oven for 22-25 minutes. Use a skewer check that the cakes are cooked through. Transfer the tray to a cooling rack and allow to cool for 5 minutes. Then remove the cakes from the tray and allow to cool to room temperature.

Once the cakes are cooled prepare the icing. Melt the chocolate in a microwave proof bowl. Heat for 30 second intervals until melted and smooth. Allow to cool for 5 minutes.

Add the icing sugar and stir to combine. Then add the butter 1 piece at a time stirring to combine. Spread over cupcakes with a spatula.


 
As you can see by the photos I decorated mine with gold and silver decorations. I have already made these cakes again. They were so soft and the icing was so easy to make. (A little secret I am hopeless at making icing.) They are really easy and quick and look and taste like you have gone to a lot of effort.
 
Until next time, Happy cooking, Kate.
 
***Ingredients
  • 1 cup plain flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 115 grams unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup butter milk
  • 55 grams dark chocolate, melted & cooled
 
Chocolate Icing
  • 85 grams dark chocolate, coarsely chopped
  • 1 tablespoon icing sugar, sifted
  • 2 tablespoons cold unsalted butter, cut into 6 pieces

Comments

Post a Comment

Popular posts from this blog

Rhubarb Jelly

-
Image
I made Pork for mother's day. (Will post shortly). To go with the Roast Pork I made Rhubarb jelly. Lets get started in a large stock pot place the rhubarb, apple and lemon juice and seeds. Pour over 1.5 litres of water. Bring the pot to a simmer over a medium heat. Once simmering reduce the heat and cook for 1- 1 1/4 hours until pulpy. Strain through a muslin-lined sieve. It should make 1 litre. Do not push the pulp throught the sieve it will make the jelly cloudy. Pour the liquid into a clean saucepan and add the sugar. Stir over a medium to high heat until the sugar resolves. Simmer the mixture until the mixture reaches setting point. To check if it is at setting point chill a saucer in the freezer. Return to the freezer for 1 minutes. If the mixture wrinkles it is ready. Remove from heat, stand for 10 minutes. Remove any scum from the surface and stir in the vinegar. Ladle into sterilised jars. Add a rosemary sprig to each, seal and stand until cooled to room temp...
Read more

Peri Peri BBQ Chicken Pizza

-
Image
This recipe combines some flavours that I really like. And is there anything better that a home made pizza. I have posted my recipe for pizza bases on my lamb pizza  post earlier this year. This recipe is amazing and the more times that you make it the easier it gets! Now for the topping, you can cook this on your BBQ, if you have a BBQ with a hood, otherwise you can grill the chicken and onion in a grill pan on a hot plate. Spray the capsicum with some oil and put into an oven at 180 degrees Celsius for 20-30 minutes until the skin begins to black. (If you are doing on your BBQ place them onto the grill and cook until charred all over. Turning as required.) Once cooked place into a bowl and cover with plastic wrap. Allow it to stand for 5 minutes. Peel the skin off and deseed. Cut up to your desired size. While you are waiting for the capsicum to seam in the bowl, process the garlic, chilli, paprika and oregano until finely chopped. Add the lemon juice and oil and continue t...
Read more

Spice Rub Butterflied Chicken

-
Image
I has been pretty hot here in Melbourne for the last couple of week and I also haven't had an oven😢 So I was looking for something to cook on the BBQ. I am a fan of butterflied chicken because it cooks quicker than a traditional roast. I also like that it is easier to get marinade to stay on the bird while you are trying to cook it. I made this for my family and some of them, not naming names, aren't huge fans of chilli, so I reduce the amount of flakes that I used. However if I was making it for myself I wouldn't hesitate to use the full amount. I don't think that the full quantity would be to hot at all. Obviously depending on the type of flakes that you use. Preheat your oven or hooded BBQ to 200 degrees Celsius.  I prefer to butterfly my own chickens. It is really easy and once you have done it once or twice and you know where to cut you will never buy one again pre-cut. I suggest watching one of the many videos on YouTube. It will give you the added visua...
Read more