I had a friend come over for tea this week, and what better way to enjoy tea-time than with chocolate cupcakes! I adapted the recipe from Sally’s Baking Addiction and tweaked it a little. My edits are in italics, but if you want to follow the original recipe, click the link. The cupcakes were perfectly moist, and not too sweet; thank goodness. Because her vanilla frosting recipe was really sweet. So the two balanced each other out.
Now, between you and me, I nearly didn’t put this post up, because I didn’t think the pictures were great. I really had no intention to blog this when I was making them. But they were such a treat, that it would be selfish not to share. Also, it’s been a while since I shared a recipe, hasn’t it?
I know the South East Asia travel posts have been on hold. My external hard drive broke (it has all the pictures and videos), and I need to replace the enclosure. What’s annoying is that I can see what the problem is (Hello electrical engineering degree!) but because it is a printed circuit board, I can’t even solder it back on. So I will have to give a couple of thousand of Kenyan Shillings to a stranger, for something that I know how to fix!
Enough chit chat…
- 1/2 cup (42g) unsweetened natural cocoa powder
- 1 tablespoon of soluble/instant coffee (my addition)
- 3/4 cup (95g) all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (200g) white sugar (can use brown sugar too)- my alteration
- 1/3 cup (80ml) vegetable oil
- 2 teaspoons vanilla essence
- 1/2 cup (120ml) buttermilk, room temperature (substitute: mix 1 tbsp of white vinegar or lemon juice with ordinary milk, and let it sit for a few minutes till it starts to curdle)
- 1 cup (230g) unsalted butter, softened to room temperature
- 4 – 5 cups (480-600g) icing sugar
- 1/4 cup (60ml) heavy cream/ cream cheese (optional if the frosting is too thick)
- 2 teaspoons vanilla extract
- salt, to taste
- sprinkles, chopped nuts, chocolate chips and shavings etc (optional)
- Preheat the oven to 180°C. Line a 12-cup muffin pan with cupcake liners. Set aside.
- Make the cupcakes: Whisk the cocoa powder, flour, baking soda, baking powder, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk – about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix.
- Pour/spoon the batter into the liners – fill only 2/3 way full.Bake in batches for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. (I’ll often thrown them in the fridge to cool quickly if I’m pressed for time)
- Make the frosting: With a handheld or stand mixer (or your good old hand, like I did), beat the butter on medium speed until creamy – about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I had to add a lot of salt and it was still too sweet)
- Frost cooled cupcakes however you’d like. Decorate as desired. (I frosted some, dusted some with icing sugar, and left some untouched)
THANKS FOR READING!
CATCH YOU NEXT TIME.