It's been a long time I didn't make cupcakes...
These chocolate cupcakes are moist and fluffy at the same time with a tender crumb.
The coffee is the secret ingredient here and makes these intensely chocolatey and gives the cupcakes a deeper color. You can’t really taste the coffee in these and you probably wouldn’t know it’s there if you didn’t read the recipe, but it really makes the chocolate flavor shine.
If you are a fan of cupcakes made from scratch, this Chocolate Cupcake Recipe is a must-try!
Chocolate cupcakes 巧克力杯子蛋糕
Ingredients:
100 g Butter (room temperature)
160g Castor sugar
2 Eggs
3/4 tsp Vanilla essence
125ml Milk
1 tsp Baking soda
125 ml Hot water (add 1 tsp coffee powder to dissolve)
190 g Low-gluten flour
1/4 tsp Salt
3 tsps Baking powder
40g Cocoa powder
Method:
1. Sift low-gluten flour, baking powder, salt and cocoa powder.
2. Add baking soda into milk and stir until disolve.
3. Preheat the oven at 160˚C.
Beat butter and sugar until light and fluffy, add vanilla essence, mix well, then add eggs in batches, mix well.
4. Add milk, stir evenly, add half of the flour, mix well, add coffee liquid, mix well, then add the rest of flour, mix well.
5. Spoon batter into prepared cupcake cups — only fill the cups ¾ of the way full so they don't overflow in the oven.
6. Bake for about 20-24 minutes or until a toothpick inserted in the center comes out clean. * The baking time depends on the size of paper cup that you use.
7. Frost as desired.
Chocolate Cream Cheese Whipped Cream Frosting:
150g softened cream cheese
30g powdered sugar
200g heavy cream
80g melted milk chocolate
Method:
- Beat the softened cream cheese and powdered sugar until nice and creamy.
- Add the cold heavy cream and beat on high speed for 3-5 minutes until stiff peaks.
- Add the melted chocolate and mix well with a spatula.
- Place this frosting into a pastry bag with a pipping tip.
Happy Baking!
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