Chocolate Cupcakes

This week's cake is the simple Chocolate Cupcake. I got this recipe from one of my cookbooks. This past week I have been sick and didn't really think about baking this week so I didn't include the ingredients in this week's grocery. I chose this recipe because I had all the ingredients either in my fridge or pantry ( I can't stress enough the importance of having a fully stocked pantry and fridge with all the basics and essentials). I decided to included 100grams of chocolate chips to make it more chocolatey.

• 100g good quality dark cooking chocolate, chopped


• 100ml milk


• 30g (1/4 cup) cocoa powder, sifted


• 100g butter, at room temperature, cubed


• 115g (1/2 cup) caster sugar


• 2 eggs, at room temperature


• 150g (1 cup) self-raising flour, sifted


• * Chocolate glaze *


• 210g (1 1/3 cups) pure icing sugar


• 2 tbs cocoa powder


• 2 tbs boiling water

1. Preheat oven to 180c. Line 12 medium (80ml / 1/3cup) muffin pans with large paper cases or use non-stick muffin pans.


2. Place the chocolate, milk and cocoa in a medium heavy-based saucepan. Whisk constantly over low heat for 3-4 minutes or until smooth. Remove from the heat and set aside until the mixture is lukewarm.


3. Meanwhile, use electric beaters to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs 1 at a time, beating after each addition until well combined.


4. Add the chocolate mixture to the butter mixture and mix well. Use a metal spoon to fold in the flour, in 2 batches, until well combined.


5. Half fill each muffin pan with the mixture. Bake in preheated oven for 18-20 minutes or until a skewer inserted in the centres of the cupcakes comes out clean. Cool the cupcakes in the pans.


6. Meanwhile, to make the chocolate glaze, sift the icing sugar and cocoa into a medium heatproof bowl or the top of a double saucepan. Add the water and mix to a firm paste. Place over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir for 2-3 minutes or until warm and runny.


7. Remove the cakes from the pans and use a small pallet knife to spread the warm glaze over the top of each. Set aside for 15minutes for the glaze to set before serving.

Chocolate Cupcakes @ Group Recipes



Bon Appetite
Cherrie