Food Recipes

Rich Chocolate Cupcakes

Pallavi Ayyagari
Written by Pallavi Ayyagari

 

 

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Cupcakes are my mood lifter. There’s just something about these pretty little things that instantly make me happy, and are quite literally a celebration in your mouth. While vanilla and red velvet cupcakes are my favourite to bake, I haven’t really experimented with chocolate cupcakes. Recently though, I found this great recipe online and couldn’t stop myself from trying it out. I’ve made my own alterations to the recipe and they turned out great! So here you go:

 

Prep Time: 10 mins l Cook Time: 30 mins l Total Time: 40 mins

Makes 12 cupcakes

 

Ingredients:

 

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For the Cupcake

All Purpose Flour – 1 cup

Sugar – 3/4th cup

Cocoa powder – ½ Cup

Baking Powder – 1 teaspoon

Baking Soda – ½ teaspoon

Salt – ½ teaspoon

Espresso Powder – ½ teaspoon

Milk -1/2 cup

Softened Butter – ½ cup

Eggs – 1

Vanilla Essence – ½ teaspoon

Boiling Water – ½ cup

 

For the butter cream

 

Unsalted Butter – 1 cup

Icing Sugar – 2 cup

Vanilla Essence – 2 teaspoons

Cocoa Powder – 1 cup

Milk – 5 tablespoons

Espresso Powder – ½ teaspoon

 

Method

For the cupcake:

 

  1. Pre heat oven at 170 degrees Celsius
  2. Place cupcake liners in the cupcake tray and spray lightly with cooking spray
  3. Sift all the dry ingredients together – flour, cocoa powder, baking powder, baking soda, salt and espresso powder into a large bowl. Add sugar.

 

  1. In a separate bowl, whisk together all the wet ingredients – milk, butter, egg and vanilla essence.

 

  1. Beat the dry and wet ingredients on medium speed with an electric beater until combined.

 

  1. Now, reduce the speed and add the boiling water to the mixture and beat for a minute to add air to the batter.

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  1. Pour the batter into the cupcake mould

 

  1. Place in the oven for 15-20 mins. Keep checking in between by piercing a toothpick in the center of the cupcake and leave it in until the toothpick comes out clean.

 

  1. Remove from the oven and allow it to cool completely.

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For the butter cream

 

  1. Cream the butter and cocoa powder together until light and airy
  2. Add a cup of sugar and 1 tablespoon of milk slowly and beat until combined. Keep alternating between adding sugar and milk to the mixture until you achieve a smooth and spreadable consistency.
  3. Add vanilla essence and espresso powder and mix well.
  4. Add more or less milk depending on the desired consistency.

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Notes:

 

  1. Tip – Never use Nutralite butter for your buttercream. It tastes terrible. Yes, it does.
  2. Insert a small piece of milk chocolate in the center of the batter just before baking to have a delicious surprise in the centre.
  3. To make your cupcake even more chocolaty, add some milk chocolate chips on top or cover the icing with chocolate chips or shavings
  4. I like to add less sugar to the cake, as the icing is sweet as well. If you like your cupcakes sweet, you can add 1 cup sugar to the batter instead of 3/4th cup

 

I made a double batch of these for my bestie when he cleared his exams. It was quite a hit. Try it out and let me know what you think.

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Pallavi Ayyagari

Pallavi Ayyagari

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