Wednesday, August 23, 2017

Chocolate Cupcakes with Chocolate Cream Cheese Frosting.

Dear Reader,

It is birthday season and it is time to bake cakes. What am I saying? I didn't mean to lie so blatantly.  I bake all year, but now I actually have an excuse to bake because cakes are needed. After watching Cupcake Jemma's YouTube videos, I got hooked and developed cupcake fever. Although this recipe is not from her, her channel really helped me understand a lot.

Here is my recipe. It is moist, decadent, and impressive. The great thing about this recipe is that, it is very easy.

Chocolate Cupcakes with Chocolate Cream Cheese Frosting. (Makes 24 cupcakes)


Ingredients:

Cupcakes:

225g Flour (sifted)
85g Cocoa Powder (sifted)
320g Caster Sugar
7.5g (1.5 tsp) Bicarbonate of Soda
7.5g (1.5 tsp) Baking Powder
5 ml Vanilla Paste (2 tsp Vanilla Extract)
2 Eggs
250ml Milk
125ml Vegetable Oil (I use Olive Oil)
250ml Boiling Water


Chocolate Cream Cheese Frosting:

100g Dark Chocolate
100g Milk Chocolate
200g Cream Cheese
400g Icing Sugar (sifted)
25ml Double Cream

Decoration: 

Cake sprinkles.

Important Equipment you will need: 

  • Two muffin trays (for 12 muffins each)
  • 24 Cupcake Liners
  • Mixer for frosting (or just a wooden spoon if you are strong)
  • Piping bag and nozzle
  • A plastic jug
  • A pot (for bain marie)
  • A metal bowl to fit completely over the pot.


Directions:

Preheat oven to 160 °C on fan mode, or at 170 °C conventional mode.
Place cupcake liners into the muffin pan.

In a bowl or mixer, mix all the cupcake ingredients together, except the boiling water. When mixture is thoroughly mixed, add boiling water gradually until mixture is really loose and watery. Don't panic. It is supposed to be watery. Put cake mixture into a jug and pour into the cupcake liners three quarters full, and put into oven. Bake for 20 minutes or until cakes is cooked. Check if the cakes are cooked by poking three with a skewer from each tray, and the skewer should come out dry. If it comes out wet, leave in the oven for 5 more minutes. 

Put cupcakes aside and let them cool down completely. While they are cooling, make the frosting. 

Melt dark and milk chocolate in a bowl by placing the bowl of chocolate over a pot of barely simmering water. This is called a bain marie. When chocolate is melted, let it cool so that you do not feel the heat with your hand, while the chocolate is still liquid. While the chocolate cools, whip some cream cheese until it is creamy and fluffy. Add half the icing sugar and whisk. Then add the last half of the icing sugar and whisk. When icing sugar and cream cheese are well incorporated, add the melted chocolate and mix gently until well mixed.

Fill your piping bag with the frosting and top cupcakes. 

Enjoy! 






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