Sunday 22 February 2015

Moist Chocolate Cupcakes with Cream Cheese Chocolate Frosting

These cakes were baked many many weeks ago. I was looking for a chocolate cake recipe and this one caught my eyes. The method of mixing is rather unusual for a cake and the batter is also very watery. Surprisingly, the cakes turn out very moist and delicious. For the topping, I chose the rich and tangy cream cheese chocolate frosting. Perfect combination!

Moist Chocolate Cupcakes with Cream Cheese Chocolate Frosting

60g plain flour
18g cocoa powder (I used Valrhona.)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
40g brown sugar
40g caster sugar
1 tsp instant coffee granules (optional)
1 small egg
50ml  fresh milk (I used UHT.)
30ml canola oil (or any vegetable oil)
1 tsp vanilla extract
50 ml boiling water

  1. Preheat the oven to 180°C. Line a standard cupcake tray with 6 cupcake liners.
  2. Sift together the flour, cocoa powder, baking powder, baking soda & salt into a large bowl.
  3. Add the sugars, coffee, egg, milk, oil & vanilla. Beat using a mixer until combined. Scrape the sides of the bowl. 
  4. Then add the boiling water and mix until just combined. The batter will be very watery so don't be alarm. 
  5. Pour the batter into a measuring cup (it's so much easier and cleaner than using a spoon) & pour evenly into the liners. Place into the oven & bake for 20-22 minutes or until a tester inserted in the center comes out clean. 
  6. Remove from the oven & leave the cakes in the pan for about 10 minutes. Transfer the cupcakes from the pan  to a cooling rack & leave to cool completely before frosting. 
Makes about 6 standard size cupcakes.
Adapted from Chelsea.

125g cream cheese, softened
90g confectioners' sugar
30g unsalted butter, softened
1/4 tsp salt
1 tsp vanilla extract
16g unsweetened cocoa powder (I used Valrhona.)
2 tbsps milk (only if necessary)

        In a bowl, beat together the cream cheese, confectioner's sugar, butter, salt, vanilla & cocoa powder to a spreadable consistency. Beat in milk, if necessary, to adjust consistency of cream. Spread onto cooled cupcakes.

Adapted from Allrecipes.

I'm linking this post to the Little Thumbs Up (February 2015) - Cocoa event organised by Zoe of Bake for Happy Kids & Doreen of my little favourite DIY & hosted by Grace of Life can be Simple.


Zoe said...

Hi Faeez,

You are making these chocolate cupcakes looking so perfect... I wonder if it is you or the recipe that create this magic. I reckon it is both :D


saba said...

Faeez...tq for the recipe.

mui mui said...

I love how beautiful and moist your chocolate cupcake is. Can I have one please :p

Masza said...

Salam sis,
May I know how many cup cakes do get with 2 recipe?

Faeez said...

Salam Masza,
It makes about 6 standard size cupcakes.

Related Posts Plugin for WordPress, Blogger...