so what happened to cupcake monday?
well, if you live in the Philippines then you know that it was a non-working holiday yesterday. no work monday means no cupcakes. so i thought.
i guess it's starting to be a new habit in the office. then my peers commented on my fb wall to bring cupcakes today. being the loving officemate that i am, i gave in. but what do i bring? but then again, they asked for chocolate cupcakes, so chocolate it is.
somebody asked for double chocolate. so, i guess that's the direction to go. been browsing for an easy recipe, but apparently, i ended up with a complicated one. it took me 3 hours to finish everything.
so here it is:
Double Fudge Chocolate Cupcake
Ingredients
1/2 cup (125 mL) cocoa, sifted
2/3 cup (150 mL) chopped unsweetened chocolate (about 4 oz/125 g)
1 cup (250 mL) boiling water
1 cup (250 mL) butter
1 cup (250 mL) granulated sugar
1 cup (250 mL) brown sugar
3 eggs
1 tbsp (15 mL) vanilla
2 1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 cup (250 mL) milk
Chocolate icing
3/4 cup (175 mL) butter, cut in small pieces
12 oz (375 g) semisweet or bittersweet chocolate, melted and cooled
1/3 cup (75 mL) cocoa, sifted
1 tbsp (15 mL) vanilla
3 cups (750 mL) icing sugar, sifted
1/2 cup (125 mL) milk, approximately
Preparation
1 Combine the cocoa and unsweetened chocolate in a bowl. Pour boiling water over chocolate and let sit for 2 minutes. Whisk until smooth. Cool.
2 In a large bowl or bowl of electric mixer, cream butter with both sugars until very light. Add eggs one at a time. Beat in vanilla and cooled chocolate mixture.
3 In a separate bowl, combine flour, baking powder and baking soda. Add flour to butter mixture alternately with milk in three or four additions, beginning and ending with flour.
4 Fill 24 well-buttered or paper-lined muffin cups. (Fill muffin cups three quarters full; cupcakes will not rise as much as muffins.) Bake in a preheated 350ºF (180ºC) oven for 20 to 25 minutes, or until a cake tester comes out clean. Cool on a rack before icing.
5 For icing, in a large bowl or food processor, beat butter until light. Beat in cooled melted chocolate, cocoa and vanilla. Beat in icing sugar. Add milk and beat until very cool and creamy. (Add milk if necessary for a creamy texture.) If mixture is too warm and thin to spread, set over a bowl of ice; it should thicken very quickly as you beat with a wooden spoon.
6 Swirl or pipe icing on top of cupcakes.
For more details on this recipe, you can visit
How did they turn out? Here they are:
baking these goodies maybe tiring and all, but at the end of the day, it still gives me joy... will there be cupcakes next week? we'll see!
No comments:
Post a Comment