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Wednesday, October 3, 2012

Moist Chocolate Cupcakes

Made these today and i am really satisfied with the results.The choco taste might not be as strong as the one i usually bake but it is slightly softer and moist.I guess its the amount of milk used.They were a perfect combination with pieces of choco mint chocolates in them.(thanks to a member of MFWL group who inspired me to place them in the cupcakes.)

So if you are looking for a milder taste of chocolate cupcakes with a surprise(the choco mint inside.)This is the right one for you.

  • 12 mini cupcakes

You will need:
  • 63g softened butter
  • 70g sugar (original recipe was 80g)
  • 80g plain flour
  • 13g cocoa powder
  • 1/4 of 1/4 teaspoon coffee paste
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 egg
  • 60g milk
  • 6 pieces of choco mint chocolate(i am using Andes.),broken into 1/2
The Preparation:
  1. Sift flour,cocoa powder,baking powder and soda.
  2. Cream butter and sugar till light and fluffy.
  3. Add egg and mix well.
  4. Add coffee paste and milk,mix well.
  5. Stir in (1.) with a spatula,mix well.
  6. Fill up 1/4 of the liners,drop the chocolate in,fill the liners with more batter to 3/4 full.

The Baking:
  1. Bake in a preheated oven for 180 for 20-25 minutes or till cooked.
  2. Cool on rack.

Original recipe from:Moist Chocolate Cupcakes from Fabulous Cake Business by Alex Goh

~Indulge in what we make at DeQueenKitchen~

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