Wednesday, December 10, 2014

Keeper Recipe - Double Chocolate Cupcakes


Had a sudden crave to bake, searched for some chocolate cupcakes and chanced upon this. I then used this recipe, and I use hand to beat with whisk from start, instead of using my mixer. 

The cupcakes is light, rich and moist. It's a keeper for me as it is not easy to find a recipe tt is rich and yet moist. Will use them for parties should I need to bake for my guests!


Double Chocolate Cupcake (adapted with slight modifications from AnnCooJournal)
Makes 11 standard cupcakes + 12 mini cupcakes
A : 100g Butter, soften
300g Sugar *I used 250g Brown Sugar*

B : 2 Eggs
3/4tsp Vanilla Extract
125ml Milk + 1tsp Baking Soda
125ml Hot water + 1tsp Instant Coffee Granules

C : 190g Plain Flour *I used Cake Flour*
3tsp Baking Powder
40g Cocoa Powder

1) Beat A til fluffy. Add egg & vanilla and mix well.
2) Add in B & C and mix well. *I added 100g Chocolate Chips*
3) Fill cupcakes liners 3/4 full and bake at 160deg for 20mins. *I baked for 30-35mins for my oven*

2 comments:

Vone said...

Possible to add measurments in form of cups?

Priscilla Toh said...

Hi Vone,

You can refer here to convert - http://www.weekendbakery.com/cooking-conversions/