Skip to main content
logo
Food Advertising by

Chocolate Cupcakes



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)
(A)
  • 100 gm butter
  • 200 gm caster sugar  ( I reduced to 180 gm)
  • 2 eggs
  • 3/4 tsp vanilla
(B)
  • 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
(C)
  • 190 gm plain flour
  • 1/4 flat  tsp salt
  • 3  flat tsp baking powder
  • 40 gm cocoa/chocolate powder
Method
  1. Dissolve the boiling water with the Nescafe and set aside.
  2. Dissolve the bicarbonate of soda with the milk and set aside.
  3. Sift all the ingredients in (C), mix well and set aside.
  4. Cream butter and sugar till light and creamy, add in vanilla and the eggs, one at a time.  Continue beating.
  5. Add in the Nescafe mixture and mix well.
  6. Fold in the sifted flour alternating with the milk mixture, starting with flour and ending with flour.  Mix well.
  7. Spoon batter into greased paper cups, 3/4 full.
  8. 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.
  9. Leave to cool on rack and ice with whatever icing you fancy.
  10. Serve. 
Note :  These cakes taste much better when they're chilled and they freeze well.

Recipe from Quinn's Baking  Diary and The Waitakere Redneck's Kitchen


Comments

  1. Beautiful cuppies...I like chocolate cake that is moist and have a bitterish taste. Thanks for sharing with the recipe. Will try this one day when Josh is back. He is a chocolate fan :)

    Oh btw, your pictures look great especially the last one :)

    ReplyDelete
  2. I want five pcs for tea leh!

    ReplyDelete
  3. Yummy! This reminds me I have not baked chocolate cakes for a while now...would give this recipe a try. Thanks for sharing!

    ReplyDelete
  4. Soory Cheah, not the last photo but the 2nd last. The gigantic cupcake!

    ReplyDelete
  5. Ya, I've to agree with Elin. The last picture looks awesome. You should have place it to the top! Ans ove the one with melted sugar top. hmm..mm...yumm... Drooling! I think Claire also drooling right now! hahaha....
    Have a nice day, dear.
    Kristy

    ReplyDelete
  6. I know how hard it is using a point and shot camera but you have done a good job here. Delicious cake with different ways of dressing up hehe

    ReplyDelete
  7. mr. pineapple man
    Thanks for dropping by!

    Elin
    Thanks. Had a hard time clicking the pics!

    Help yourself, Pete!

    Jeannie
    Yes, try it!

    Kristy
    Yes, I like that one too!

    3 hungry tummies
    I'm no good at dressing them up, just add sugar only, easy job!

    ReplyDelete
  8. These cupcakes do look yummy. I like the idea of sprinkling the demerara sugar prior to baking to create a crust.

    ReplyDelete
  9. I think you did a great job baking and taking the photos.

    ReplyDelete
  10. They are moist and rich! I will try the recipe when the weather is cooler. It's so darn HOT today! 37C!!!

    ReplyDelete
  11. Oh Cheah! So happy you liked this chocolate cupcakes. Look beautiful with those sprinkles.

    ReplyDelete
  12. pigpigscorner
    Of course you can!

    Biren
    Yes the crust was yummy!

    Thanks penny!

    Angie
    Ah, so the hot sun has moved over to your place. We have experienced those humid days for nearly half a year already. Now, it's rain, rain and more rain!


    Anncoo.
    Ya something different and so kind of you to share the recipe.

    ReplyDelete
  13. this chocolate cup cake look diff from the normal one, bookmark this recipe, must try soon.

    ReplyDelete
  14. Do try it Sonia, I'm sure your kids will love it!

    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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Purple Sweet Potato Mooncake 2020 ~ 紫薯月饼

The Mid-Autumn Mooncake Festival is here again and it falls on 1st October, a Thursday this year.  But I have seen some mooncakes already on sale, maybe they want to catch up on sales during this Recovey Movement Control Order.  I have shared quite a few mooncake recipes on my blog and this time I'm sharing with you this Purple Sweet Potato Mooncakes.  Give it a try if you prefer something different from the norm.



Purple Sweet Potato Mooncake 2020  ~   紫薯月饼  (adapted from 'here')
Ingredients700 gm purple sweet potatoes (only 500 gm required)5 Tbsp honey65 ml oil440 gm lotus pasteKoh fun (fried glutinous flour)Method Steam the sweet potatoes, remove the skin and weigh out 500 gm to mash till fine.  (You can use the food processor or with a fork), I used the food chopper.Add in honey, oil and blend till fine, knead lightly.Divide into 25 gm dough, roll into a ball, wrap in cling wrap and chill in the fridge for about 30 mins.Meanwhile, prepare the filling, roll into balls of…