Wednesday, 8 January 2014

My all-time favourite Chocolate Cupcakes

I only realised the other day that I haven't shared my all-time favourite cupcake recipe with you people yet. Seeing as it's my favourite recipe that has been made time and time again, I thought it's about time I've shared it with y'all!



These cupcakes are moist, dark, and chocolatey. It's hard to dry them out by over baking and they're dense enough to hold up mounds of frosting.



What I like about this recipe is that it's quick and easy. It's a no-fuss recipe. No melting butter, no heating ingredients over stovetops, and definitely no impromptu shopping trips to pick up an ingredient that you don't usually keep.



I think the secret to these is the water content. After all your ingredients are beat together, you add a full cup of boiling water to the batter. Yep, one whole cup. This makes your batter very runny (so runny that I always think I've made a mistake somewhere), but it makes it moist and oh-so-good.

Grace's Favourite Chocolate Cupcakes
makes 24 cupcakes

2 cups sugar
1 3/4 cups plain flour
3/4 cup cocoa power
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preheat oven to 180C. Line muffin tin with paper liners.
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla. Beat on medium speed for one minute then stir in boiling water. The batter will become very thin.
Fill liners 2/3 full with batter. I like to put my batter into a container with a spout before pouring it into the patty pans. Bake for about 18 minutes, or until a skewer inserted comes out clean. Cool on a wire rack.

2 comments :

  1. Grace your presentation is always perfect! How do you get your piping/frosting looking so good all the time?!

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    Replies
    1. Lots and lots of failed cupcakes and practice Jessica! The Wilton 1D tip I use is pretty forgiving too :)

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