Skip to main content

Chocolate cupcakes ~ 巧克力杯子蛋糕


If you're a chocolate lover, I'm sure you'll find that these Chocolate cupcakes will satisfy your craving.  These cuppies are soft and moist and there's a hidden gem when you bite into them.  Chocolate and peanut butter ~ a perfect pairing!












   Although the Reese mini peanut buttercup candy is too tiny to be spotted but definitely it can be tasted!


Recipe for Chocolate Cupcakes  ~   巧克力杯子蛋糕
(adapted from  'here'  with modification)

Ingredients

  • 30 gm cocoa powder
  • 110 gm plain flour
  • 1/2 tsp bicarbonate of soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 90 gm caster
  • 90 gm light brown sugar
  • 80 ml canola oil
  • 1/2 cup buttermilk (milk + 1 tsp white vinegar or lemon juice to make up half cup)
  • 2 tsp vanilla
  • Reese mini peanut buttercup candies (optional)
Method
  1. In a big mixing bowl, use a ball whisk to whisk cocoa powder, flour, bicarbonate of soda, baking powder and salt.
  2. In another mixing bowl, use a hand whisk to whisk eggs, sugar, oil and vanilla together till smooth.
  3. Pour 1/2 wet ingredients into dry ingedients, whisk, then pour in the buttermilk and the remaining wet ingedients, whisk till just combined.   Batter will be runny.    Do not overmix.
  4. Pour the batter into the paper lined muffin pan.  Halfway through, put in the Reese mini peanut buttercup candy. Then top up with more batter to cover.
  5. Bake in a preheated oven @ 180 deg.C  for 20 to 25 mins.  Test with a skewer till it comes out clean.
  6. Let cool in pan before removing them onto a wire rack to cool.
  7. Dust with icing sugar before serving.
  8. Yield :  12 cupcakes






       I'm submitting this post to the Little Thumbs Up event, organised by 

Comments

  1. Cheah, I love your chocolate cupcakes, sound so yummy and look pretty too.

    ReplyDelete
  2. What beautiful chocolate muffins! Love the peanut butter cup filling, Cheah.

    ReplyDelete
  3. Good Morning Cheah!
    These are such lovely cupcakes!!
    Love the motif added on the cupcakes!
    They are simply nice to see and delicious to eat..haha~
    mui

    ReplyDelete
  4. Cheah, seem like must try this out after hearing your comments!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju