10 September, 2015

Chocolate cupcakes

Perfect solution for a chocolate craving. I prefer to make these mini individual cakes rather than a large layered chocolate cake, when in a hurry. It’s easy, convenient and can be eaten without much of a mess. Most of all, they look pretty on a tea table.

And you don’t have to worry about beating the cake to that perfect cake batter consistency. This batter is a bit runny and that creates a dense yet moist cake. Baking powder acts as the main rising agent. One thing to remember is not to over bake these cupcakes. The best thing is to check the cakes at the 15 minute mark and then give it 5 or 3 minutes until just done. Cakes tend to cook while cooling down too. 

Just like with any other cake, you can brush the tops with sugar syrup to retain the moisture but it is optional if you are frosting them as soon as they are cool.

You can decorate them with basic chocolate buttercream or whipped ganache as I have done in these pictures. Make the usual ganache and semi-set it in the fridge before whipping. 

Great for parties and celebrations with some colorful sprinkling on top.

Chocolate cupcakes
Serves 8
Moist chocolate cupcakes
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 25g cocoa powder
  2. 1/2 cup boiling water
  3. 90g flour
  4. 1 tsp. baking powder
  5. 50g butter
  6. 1 egg
  7. 100g sugar
  8. 1 tsp. vanilla
  9. 2 cup chocolate butter cream
  1. Preheat oven to 180 °C.
  2. Line a muffin cups/tray with cupcake liners.
  3. Sieve flour and baking powder together and place in a separate bowl.
  4. Using cocoa and the boiling water, make a thick, smooth chocolate paste and set aside to cool.
  5. In the bowl of a stand mixer, cream butter and sugar.
  6. Add the egg and mix until clear.
  7. Add the chocolate paste, vanilla and start mixing in low speed and beat on medium for few seconds.
  8. Fold the flour mix in to the batter until well combined. No traces of flour should be left.
  9. The batter is a bit runny than a usual cake batter.
  10. Deposit batter in to prepared cups and bake for about 20 minutes.
  11. Let cool on a wire rack.
  12. For a much darker, chocolaty frosting, add melted chocolate with some cream to the chocolate butter cream and whip until soft.
  13. Decorate cupcakes as you wish.
  1. Chocolate ganache is another, much richer and creamier, alternative to butter cream.
Adapted from joy of baking
Adapted from joy of baking
Voddy's Kitchen http://voddyskitchen.com.au/

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