The best chocolate cupcake recipe. Over a cup of tea or coffee with friends this chocolate cupcakes do not need much equipment. I love it! Cupcakes originated in the United States in the 19th century with the name deriving from the teacup, as they were …
A super delicious and versatile simple naan bread recipe. This is an extremely basic way to make quick, homemade bread. You can bake it in the oven or roast it in a pan. Plus, these are just a few ingredients! This naan bread with yogurt …
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The best chocolate cupcake recipe. Over a cup of tea or coffee with friends this chocolate cupcakes do not need much equipment. I love it!
Cupcakes originated in the United States in the 19th century with the name deriving from the teacup, as they were weighted and baked in cups. They soon became popular as they were so easy to make and quick to bake. Can the busy and tired contemporary Housewife dream of a more convenient recipe (probably yes – one where everything is done by itself and always comes out perfect…)?
For some time, small colourful and multi-flavoured cupcakes have become so popular that you can probably talk about something like the phenomenon of cupcake culture.
What suits me the most in cupcakes is that any cake can be served in their form. Vanilla, red velvet and chocolate delights are the most famous. But there are also lavender, cheesecake and apple-pie versions. And even dry, with sun-dried tomatoes and ricotta or feta frosting. Aesthetically, they can be minimalist, exquisite or kitschy. It all depends on your tastes. So something good for everyone…
For my first post, I would like to give you the best chocolate cupcake recipe. I have experimented endlessly, making mistakes along the way and learning a great deal to come up with the perfect cupcake. It is soft, moist and tastes amazing. You can make it anytime, I do. Over a cup of tea or coffee with friends or just when you want some sweet deliciousness in your day. It’s simple and you do not need much equipment. I love it!
120g dark chocolate (½ cup + 3 tbsp)
120g unsalted butter (½ cup + 1 tbsp)
80ml cold coffee/water (¼ cup + 1 tbsp)
2 large eggs
20ml vegetable or other flavourless oil (1 tbsp + 1 tsp)
65g buttermilk (3 tbsp + 2 tsp)
140g self-raising flour (¾ cup + 2 tbsp)
30g cocoa powder (¼ cup)
190g caster sugar (¾ cup + 3 tbsp)
1/4 tsp bicarbonate of soda
HOW TO MAKE IT
Before you start making your cupcakes prepare your cupcake tin and heat up your oven to 170 degrees Celsius (fan oven) or 338°F.
In a small pan heat up chocolate, butter and coffee until it has all melted. If you do not want to use coffee you can substitute it for water. I use coffee because it brings out the flavour of the chocolate and you get a hint of it in the end; which I love!
When it has all melted remove the pan and put it aside to cool down.
In a big bowl mix eggs, oil and buttermilk. these are all your wet ingredients. Mix them all quickly with a whisk for around 20 seconds. Next add you melted chocolate, butter and coffee that you prepared earlier and whisk some more.
Take the flour, cocoa powder, sugar and bicarbonate of soda and sift it it all together into a seperate bowl. Mix all the dry ingredients into the wet ones and stir until everything is smooth and lump free.
Pour your mixture into your cupcake cases up to 3/4 high. You may end up with extra cupcake batter, which you can pour onto another tin. Trust me it will be worth it, the more the better! Yummy!
Bake at 170 degrees (338°F) for around 20 minutes. To make sure they are done, take a toothpick and pierce one of the cupcakes and pull it out. If it comes out clean, they re done. Yay! If not leave for an extra few minutes.
Remove the cupcakes from the oven and leave them to cool down for approximately 20-30 minutes.