Friday, 22 November 2013

Chocolate Cupcake with Chocolate Butter cream Frosting

Do you like cupcakes? What a question right? :) I don't think there will be many people around who don't love these little beauties. We, at home, can sit and finish one complete batch at one go!
This recipe is adapted from 'Joy of Baking'. The butter cream frosting is slightly different here. The moment the cupcakes were out of the oven, sonny dear started asking, "Mamma can I have one, pleaseeee?". So I didn't melt the cocoa as in the original recipe, just added them as is for the frosting. 

50g cocoa powder
240 ml boiling hot water
175 g all purpose flour
2 tsp baking powder
1/4 tsp salt
113 g unsalted butter, room temperature
200 g white sugar
2 eggs
2 tsp vanilla essence

Chocolate frosting:
3 tbsp cocoa powder
100 grams unsalted butter, room temperature
160 grams icing sugar, sifted
1 1/2 tsp vanilla essence

  • Preheat oven to 190 degrees C.
  • Put the cocoa powder in a small bowl. Add the boiling hot water and stir well to get a smooth mixture. Let it cool to room temperature.
  • In another bowl, mix the flour, baking powder, and salt.
  • Beat the butter and sugar until light and fluffy using an electric mixer. 
  • Add the eggs, one at a time, beating until smooth. Add the vanilla essence and continue beating.
  • Add the flour mixture and mix well. 
  • Add the cooled cocoa mixture and stir until smooth.
  • Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until a skewer inserted into a cupcake comes out clean. 
  • Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. 
For Frosting
  • Beat the butter until smooth and creamy using an electric mixer. 
  • Add the sugar and beat until it is light and fluffy. 
  • Beat in the vanilla extract and the cocoa powder. 
  • Beat until frosting is smooth and glossy. 

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