Skip to main content

Chocolate cupcakes with jam ~ 果酱巧克力蛋糕

 

This is a soft and moist chocolate cupcake which will augur well for breakfast or to enjoy at any time of the day.  I added jam inside the cake by poking a 'tunnel' into the cake and slowly scoop the jam in  to fill up the tunnel.  You can use any flavour of jam according to your preference but no matter what flavour or brand of jam you add in, the cake will taste real good!





Chocolate Cupcakes with Jam  ~   果酱巧克力蛋糕

Ingredients

  • 30 gm cocoa powder
  • 110 gm plain flour
  • 1/2 tsp sodium bicarbonate
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 2 'L' eggs
  • 90 gm caster sugar
  • 90 gm light brown sugar
  • 80 ml oil
  • 1/2 cup buttermilk (milk + 1 tsp white vinegar or lemon juice to make up 1/2 cup)
  • 2 tsp vanilla
  • Jam of your choice to fill up the 'tunnel'  after baked 
  • Icing sugar to dust (optional)
Method
  1. Sift plain flour, sodium bicarbonate, baking powder, cocoa powder and salt into a mixing bowl.  Whisk with a ball whisk to combine thoroughly.
  2. Using a hand whisk, whisk eggs, oil, vanilla, caster and brown sugar till light and creamy.
  3. Pour half egg mixture into the flour mixture and whisk to combine.  Add the buttermilk, followed by the remaining egg mixture.  Whisk till just combined.  Mixture will be runny.
  4. Scoop batter into muffin pan with cupcake liners.  Bake in a preheated oven @ 180 deg.C for 20 to 25 mins.  Test with a skewer till it comes out clean.  Remove cakes from the oven and let them cool on a wire rack.
  5. Use a funnel to poke into the cake and slowly scoop jam into the 'tunnel'.  Lightly dust with icing sugar before serving.
  6. Yield :  9 cupcakes

Comments

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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!
45 comments
Read on for the Recipe

Pineapple Tarts ~ CNY 2013

Chinese New Year is not too far away and a quick look at the supermarkets and bakeries revealed that the prices of the festive goodies have gone up again.  Prices of  food stuff have gone up drastically and look like they are here to stay.  It's much more economical  to DIY when you know how to do so....... These Pineapple 'Closed' Tarts are a bit different from the  Nastar   I posted previously.  Shaping the tarts this way is less time consuming and moreover they taste just as good! Recipe for Pineapple Tarts ~ CNY 2013 Ingredients  125 gm butter/margarine 25 gm icing sugar 1 egg yolk 190 gm plain flour 1 Tbsp cornflour 1/8  tsp salt 1/4  tsp vanilla 370 gm pineapple paste 1 egg yolk + 1  tsp water = egg glaze Method Sift the plain flour with salt, mix in the cornflour, set aside. Cream the butter with icing sugar till light, add in the egg yolk, vanilla.  Mix well. Add in the fl...
38 comments
Read more