Chocolatey Cupcakes

Chocolate Cupcakes

 

I wanted a chocolate cupcake that was still light but had a rich chocolate taste, so after many trials here is my ultimate chocolate cupcake. The frosting is easy and deliciously decadent. Like all cupcakes, these are best eaten on the day they are made however they will keep for about 3 days in the fridge. Remember to bring to room temperature before serving.

Makes 12 cupcakes|Baking time 20 minutes|Best eaten on the day they are made

Chocolate Cupcakes

200 mls whole milk
1 teaspoon apple cider vinegar
1 cup (150 grams) flour
1/3 cup (33 grams) cocoa
1 teaspoon baking powder
1/2 teaspoon bicarb
1 large egg
2/3 cup (150 grams) castor sugar
1/3 cup (80 mls) sunflower oil
1 teaspoon vanilla extract

  1. Preheat over to 180 degrees celsius
  2. Line a 12 hole muffin tin
  3. Mix vinegar with milk and set aside
  4. Sift flour, cocoa, baking powder and bicarb and set aside
  5. Whisk by hand egg, oil, sugar and vanilla and fold in flour alternatively with milk in three batches
  6. Divide mixture between cupcake cases and bake for 20 minutes or until a cake tester comes out clean
  7. Cool before frosting

Chocolate ganache style frosting

100 mls double cream
100 grams chocolate (30-50% cocoa solids)
100 grams unsalted butter softened

  1. Heat cream over medium heat until bubbles form around the side of the saucepan, then remove from heat
  2. Break up chocolate and add to cream and stir until smooth – leave to cool completely
  3. Beat in butter with electric beaters until fluffy and frost cupcakes – if frosting is very soft refrigerate until it holds it shape before frosting cupcakes