I've made a lot of cakes in my time, but these choc cupcakes are REALLY yummy.Verging on 'melt-in-your-mouth' when eaten warm from the oven. Just ask my husband.
They're from this book (another late-at-night photo, sorry) -
I've made lots of lovely cakes from this book actually (vanilla, hummingbird, carrot, lumberjack, zucchini) and it was the book that really gave me the 'secrets' to a great cupcake, including beating the butter for a few minutes before adding the sugar. Of course that means that we have a lot more noisy beater time now, but ah, they're so much better. Of course, the decoration in the book was a lot prettier than my 'school lunch' version. But Masterchef was on and I had places to go, people to see.
Here's the recipe. They say it makes 24. I say it makes 24 big cupcakes and about 36 mini ones from the one batch.
Chocolate Birthday Cakes - keeps 2 days, freezes 2 months
- 2 cups plain flour
- 2 tsps bicarb
- 1 tsp baking powder (I only had SR flour tonight, so I replaced these first 3 ingredients with that and it worked fine)
- 1 tsp salt
- 3 tbsp instant coffee granules (I'll probably only add 2 next time, but the kids are still liking 3)
- 1 cup hot water
- 1 cup cocoa
- 1 cup cold water
- 200g softened unsalted butter
- 2.5 cups caster sugar
- 4 eggs
- 1 tbsp vanilla
Method (my words)
- Preheat oven to 170 degrees C. Put out patty papers.
- Sift together flour, baking powder, bicarb and salt.
- In a separate bowl, whisk together the coffee, hot water and cocoa until smooth. Then add the cold water and whisk again.
- In another bowl cream the butter for 1-2 mins. Add the sugar 1/3 at a time, beating for 2 mins after each addition and then beating until sugar has almost dissolved. Add eggs one at a time, beating for 1 min after each addition or until light and fluffy. Add vanilla and beat again!
- Add flour and cocoa mix alternately, about 1/3 at a time, beating on low until thoroughly combined. Don't overbeat though, or they'll be tough.
- Spoon into papers. If you don't want them to crack on top, wait 20 mins before baking. Cracking doesn't bother me, so I just went straight ahead and baked them for about 20 mins (less for the mini size). Cool on wire rack before icing.
I did a simple cocoa/icing sugar/butter/milk icing and added sprinkles.
Love them. And the kids are stoked. We've got enough for a few weeks. Very happy. Do try them.