These are wonderfully rich cup cakes with a firm texture yet very spongy. The flavour of the cake comes from the flavour of the cocoa powder. Dutch-processed cocoa powder gives the cake a dense flavour and cooking chocolate added in the batter makes it rich. I have chosen heavy whipped chocolate cream to top the cake, very quick and simple to make. But coffee lovers can prefer to go for a mocha frosting and that goes best with chocolate cupcakes.

Ingredients:

• 55 gms (1/2 cup plus 1 tablespoon) dutch-processed cocoa powder
• 200 ml (3/4 cup) boiling water
• 125 gms plain chocolate, chopped
• 100 gms (1/2 cup) unsalted butter, at room temperature
• 250 gms (1 1/2 cups) caster sugar*
• 2 large eggs, at room temperature
• 175 gms (1 1/3 cups) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract

*Blend the granulated white sugar in your food processor for 5 minutes until the sugar is superfine.

Method:

1. Pre-heat oven to 160 degree C (320 degree F).
2. Place the oven rack in the middle of the oven.
3. Line up muffin trays with paper liners.
4. Sift or whisk flour, baking soda and salt.
5. Put the cocoa powder in a heat proof bowl and add the boiling water over it and mix well.
6. Add the chopped chocolate into the cocoa mixture and mix well until the chocolate is melted well without any lumps. Set aside to cool.
7. Place the butter in the bowl of your electric mixer and beat until light.
8. Add the sugar and beat until creamy and pale.
9. Add the eggs one by one and beat well after each addition.
10. Add the flour mixture in 3 parts and the cocoa chocolate mixture in 2 parts, alternating both, starting and ending with the flour mixture. Beat after each addition, but do not overbeat.
11. Remove bowl from beater, scrap down the sides and spoon the batter on the lined muffin trays.
12. Bake in the oven for 20 minutes or until a tooth pick inserted into the center of the oven comes out nearly clean. Remove from oven and cool on a wire rack.

 

 

 

 

 

Frosting:

Ingredients:

• 1 cup heavy cream ( Chocolate flavour)
• 2 teaspoons granulated white sugar
• 2 teaspoon instant coffee powder ( optional)

Method:

1. Place the cream on the bowl of your electric beater and beat well until thick.
2. Add the granulated white sugar (and the coffee powder if using) and beat again on medium high speed until stiff peaks form.
3. Spoon the frosting on a piping bag with desired nozzle, pipe the cup cakes and add chocolate sprinkles on the top.

 

 

 

 

 

Adapted from: Easy Cake Decorating, Love food