Posted on | April 28, 2013
If you like chocolate in cupcakes here is one really interesting recipe for you! Chocolate cake, chocolate buttercream and chocolate shortbread in one perfect cupcake mix! So check this nice guest post from my food blog friend Yii-Huei.
Hi, my name is Yii-Huei, and I am a teenage blogger. My blog, Around le globe, features my love for sweets, as there are many baking recipes. In addition to that, I also post reviews of restaurants and cafes, and write about my travel journeys.
This is one of my favorite cupcake creations I’ve made. I used Hershey’s ‘perfectly chocolatey’ chocolate cake. Hence its name, it really is perfectly chocolatey! It has a nice spongy, spring-like texture with the right amount of chocolate to hit the spot. To frost, you make a rich chocolate buttercream , and to pair that, you top it off with a cute chocolate shortbread! This chocolate shortbread has a deep, dark and rich flavor that has a hint of espresso. Although the shortbread is not necessary, it gives it a nice touch to the cupcake and cuts through a bit of the sweetness.
This is what I call a perfectly-chocolate cake, because it is chocolate on chocolate on chocolate; triple chocolate!
Perfect chocolate cupcakes
* Makes 12
1 cup sugar
3/4 cup + 2 tablespoons all purpose flour
1/4 cup + 2 tablespoons cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup milk (any milk is fine. I used 2% fat)
1/4 cup vegetable oil (I used sunflower oil)
1 teaspoon vanilla extract
1/2 cup boiling water
1. Preheat the oven to 180 degrees Celsius (350 F). Line 12 muffin liners in a muffin pan.
2. Sift the flour and cocoa into a bowl. Combine with sugar, baking powder, baking soda.
3. Add the eggs, milk, oil and vanilla. Mix until combined.
4. Stir in the boiling water (at this point, the batter will be very thin, like a soup-like texture. However, this will turn out fine). Pour batter into prepared muffin liners.
5. Bake for 22-25 minutes (I baked mine for about 24 minutes), or until a toothpick is inserted in the centre and comes out clean. Cool for 10 minutes and then transfer to wire rack
* This was supposed to be for 24 cupcakes (original recipe calls for 24), but I did not bother to halve it, and just used it all up for 12 cupcakes.
1 stick (113 g) butter, room temperature
2/3 cup cocoa powder
1 and 1/2 cup powdered/icing sugar, sifted *
1/3 teaspoon milk
1 teaspoon vanilla extract
*Original recipe calls for 3 cups. I don’t like my frosting too sweet, so I reduced it to 1 and 1/2. You could probably even reduce it to 1 cup.
1. Using an electric mixer, or by hand, beat the butter.
2. Add the cocoa powder, powdered sugar and milk.
3. Add the vanilla.
Slightly adapted from Hershey’s
1 stick (113 g) unsalted butter, room temperature
3/4 cup all purpose flour
1/2 cup powdered/icing sugar
3 tablespoons unsweetened cocoa powder
* plus more flour for rolling
1. Preheat oven to 150 degrees Celsius (300 F). With an electric mixer, or by hand, beat the butter until creamy. Add the flour, sugar and cocoa. Mix until combined.
2. Chill dough in the refrigerator for 10-15 minutes.
3. After refrigerated, roll out with a rolling pin and sprinkle flour so the dough will not stick.
4. Cut desired shapes.
5. Put the shortbread dough on a baking tray with parchment paper. Bake until firm, about 30 minutes (depending on how big you cut your shapes).
6. Cool completely.
Adapted from Martha Stewart
You can find the post at http://aroundleglobe.blogspot.com.au/2013/03/perfect-chocolate-cupcakes.html