Moist Chocolate Cupcakes

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Hey dolls! So I'm back with a recipe today and it's for these absolutely delicious and moist chocolate cupcakes. I have always been into cooking but I never really was into baking until late last year and I must say guys I have caught the baking bug. I love baking so much; I find it so therapeutic and relaxing and there's obviously the added bonus of having something yummy to eat after all your hard work.

Anyway I thought I would share this yummy cupcake recipe with you guys as well as share some tips and tricks that I learnt while making them.

 

INGREDIENTS

Cupcakes

• 350g plain flour
• 370g caster sugar
• 60g cocoa powder
• 1 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 Tbsp coffee
• 237ml hot water
• 237ml butter milk (TIP: mix 237ml of whole milk with 1 Tbsp of distilled vinegar or lemon juice and leave to stand for 5 minutes to make your own butter milk)
• 425ml vegetable oil
• 3 large eggs

Frosting

• 250g softened unsalted butter
• 450g icing sugar
• 4 Tbsp whole milk
• 1/2 tsp vanilla extract
• 1/2 - 1 tsp food colouring of your choice (optional)

   

RECIPE

Cupcakes

1. Preheat your oven at 160 degrees Celsius.
2. Make a cup of coffee using the 237ml of hot water and 1 Tbsp of coffee of your choice and leave to cool.
3. Line your cupcake tray with cases (TIP: if you don't have cases you can line your tray with butter then flour for easy removal once the cupcakes are done).
4. Sieve and mix all your dry ingredients into a large bowl.
5. Mix your wet ingredients into a separate bowl (TIP: make sure that your coffee is cool so as not to cook and scramble the egg in the mixture).
6. Pour the dry mixture into the wet mixture and mix until smooth an fully combined.
7. Pour your mixture into your lined cupcake tray filling 2/3 or 3/4 of the way full (TIP: use a container with  spout to pour the mixture and  a spoon to catch any drip).
8. Place your tray(s) into your oven and bake for 24 minutes (TIP: you will know that your cupcakes are done when a toothpick inserted into the middle of a cupcake comes out clean).
9. Remove cupcakes from the oven once they are done and cool at room temperature for 20 minutes and then remove from the tray and cool for a further 20-30 minutes until fully cool.

   

Frosting

1. Whisk butter until pale and fluffy.
2. Add half the icing sugar and mix for 1-2 minutes.
3. Add the other half of the icing sugar and mix again for a further 1-2 minutes until silky smooth but stiff.
4. Add milk one Tbsp at a time while still mixing at a medium speed for an extra smooth finish (so at this point my mixture curdled and this can happen for a number of reasons but I suspect mine was due to a change in temperature as my mixer tends to overheat sometimes. If this ever happens to you DON'T PANIC! Here's a handy TIP to fix it: transfer your mixture into a microwavable bowl and heat for 10-15 seconds until melted but not hot and then transfer your mixture back into the mixer and whip on a medium to high speed until the mixture comes back together. Add more icing sugar  little at a time if the mixture is not stiff enough).
5. Add the vanilla extract and food colouring of your choice to the mix until silky smooth but stiff and the colour of your choice is achieved.
6. Cool in an airtight container in your fridge for 10-15 minutes.
7. Transfer frosting into a piping bag and pipe onto the fully cool cupcakes.
8. EAT & ENJOY!!

   

If you followed this super simple recipe to the letter and didn't encounter any problems you should be indulging on some pretty tasty cupcakes that are so yummy and moist! I hope you guys enjoyed this post and I would love to know how your cupcakes turn out if you ever try it. Toodles!