When I saw Anncoo's post on 'A must try chocolate cupcake', I KIV and only got to try it out recently. I totally agree with her that these cupcakes were good, moist, soft and tasted much better, chilled. I only reduced the sugar to 180 gm because I much prefer to have a slight bitter taste of the chocolate and Nescafe. This recipe is a keeper for sure. Thanks Ann!
I didn't ice the cupcakes, instead sprinkled on some Demerara sugar (immediately upon removing the cupcakes from the oven) to blend in with the chococolate and coffee .......Yummy is the word!
Sprinkled some Demerara sugar on top of the cake prior to baking. The fine syrup coating on the crystals together with its coarseness, gives a good colour to the crust of the cake after baking ..... like the taste of the crust, a bit crunchy and aromatic!
Good old icing sugar, came in very handy. Just dusted some on top and it looks so cute, like snowdrops!
Have to admit that snapping these pictures was very challenging as basically the 'objects' were very dark and my camera is only a point and shoot model, but nonetheless, perseverence pays!
Just can't wait to take a bite ....... mmmm, wonderful!
Ingredients (Makes 18 Cupcakes)
- 100 gm butter
- 200 gm caster sugar ( I reduced to 180 gm)
- 2 eggs
- 3/4 tsp vanilla
- 1/2 cup milk ( I used skim milk powder mixed with water)
- 1 flat tsp bicarbonate of soda
- 1/2 cup boiling water
- 1 flat tsp instant Nescafe or any brand of your choice
- 190 gm plain flour
- 1/4 flat tsp salt
- 3 flat tsp baking powder
- 40 gm cocoa/chocolate powder
- Dissolve the boiling water with the Nescafe and set aside.
- Dissolve the bicarbonate of soda with the milk and set aside.
- Sift all the ingredients in (C), mix well and set aside.
- Cream butter and sugar till light and creamy, add in vanilla and the eggs, one at a time. Continue beating.
- Add in the Nescafe mixture and mix well.
- Fold in the sifted flour alternating with the milk mixture, starting with flour and ending with flour. Mix well.
- Spoon batter into greased paper cups, 3/4 full.
- Bake in preheated oven @ 160 deg C for about 20 mins. Insert a skewer in the centre of the cake and see if it comes out clean.
- Leave to cool on rack and ice with whatever icing you fancy.
Recipe from Quinn's Baking Diary and The Waitakere Redneck's Kitchen