I made my first chocolate cake eight years back….out of Betty Crockers cake mix in a pressure cooker…..It was delicious covered with chocolate buttercream I made myself.I would generally bake for my family being coached by my mother :), this was the first time I made a cake for one of my friends on his birthday.He ate almost half of it. 🙂
I still remember how happy it made him and I forayed into the world of baking and have loved every part of it.
This recipe for chocolate cupcakes has been apdated from the book “Cupcakes with attitude” by Benjamin Wong.The cupcakes turned out super moist, well balanced flavor of cocoa powder.The tangy cream cheese chocolate frosting takes the cupcake to another level and these would make for a perfect treat served at any occasion or party.
All purpose flour 125 g
Baking Powder 2 tsp
Butter 125 g, softened
Cocoa powder 2 tbsp
Caster sugar 125 g
Eggs 2, lightly beaten
Vanilla extract 1 tsp
Full cream milk 2 tbsp (optional)
Chocolate Cream Cheese Frosting:
Cream Cheese 125 g, softened
Butter 50 g, softened
Semi sweet chocolate 60 g, chopped
Vanilla Extract 1 tsp
Milk 1-2 tbsp
Icing Sugar 50 g
Preheat oven to 180°C. Line muffin tray with cupcake liners.
Sift dry ingredients except sugar together. Set aside.
Cream butter in a mixing bowl with the help of an electric beater for a few minutes.
Gradually add the sugar and continue to beat until well combined.
Add eggs and vanilla and beat until mixture is light and fluffy.
Add flour mixture and continue to beat until well combined.Do not overbeat.
Add milk if using and mix well.
Remove cupcakes from the tray and place on a wire rack to cool completely.
Chocolate Cream Cheese Frosting :
Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Let stand until just warm.
Beat cream cheese, butter and milk until light and fluffy.
Add vanilla essence and mix well with the beater.
Gradually add the icing sugar and beat until mixture is smooth.
Mix in melted chocolate until combined.