I heard today that 11-17 October 2010 is National Chocolate Week in the UK so I thought I’d share my favourite chocolate recipe with you. This is from The Hummingbird Bakery Cookbook but I found it in Easy Living Magazine about a year ago.
Things can get messy as the mixture is pretty runny but you will get the most moist, fluffy and delicious cupcakes ever!
Makes 12 – Preparation 20 mins – Cooking 25 mins, plus cooling and icing time
100g (3 ½ oz) plain flour
20g (¾ oz) cocoa powder
140g (4 ½ oz) caster sugar
1 ½ tsp baking powder
Pinch of salt
40g (1 ¼ oz) unsalted butter at room temperature
120ml (4 fl oz) whole milk
¼ tsp vanilla extract
1 quality of chocolate frosting (see recipe below)
Chocolate vermicelli or edible silver balls to decorate
1. Heat the oven to 170ºC (gas mark 3). Line a 12-hole cupcake tray with paper cases.
2. Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld whisk) and beat on a slow speed until you get a sandy consistency. Don’t overbeat the mixture, as the sponge will be too heavy.
3. Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high to get rid of any lumps.
4. Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until smooth. Do not over-mix.
5. Spoon the mixture into the paper cases until two thirds full and bake for 20-25 minutes or until the sponge bounces back when touched and a skewer inserted in the centre comes out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire rack to cool completely.
6. When the cupcakes are cold, decorate!
300g (10 oz) icing sugar, sifted
100g (3 ½ oz) unsalted butter at room temperature
40g (1 ¼ oz) cocoa powder, sifted
40ml (1 fl oz) whole milk
1. Beat the icing sugar, butter and cocoa powder together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on a medium/slow speed until the mixture comes together.
2. Turn the mixer down to slow and add the milk a couple of tablespoons at a time. Once all the milk has been incorporated turn the mixer up to high. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer it’s beaten, the fluffier it becomes.
My last batch ended up looking like this: