Tasty they are, no doubt, but they don't look nice at all because I have them filled up too high, thou it is stated 3/4 full on the recipe, but I think my 3/4 is too much, thus all of them erupted like volcanoes. I have the ONLY near perfect one here.
I like this recipe because it doesn't add baking powder or soda (so called "artificial" ingredients), but of course, the self raising flour would have raising agent inside. I do not like this recipe because it uses alot of butter. Anyway the cupcake is so tasty and soft and fluffy right after bake that my girl ate 3 in a row. I ate quite a few myself *grin*. So in 3 days, all the cakes are gone.
However, this cake is a bit sweet (feedback from mother and brother). I replaced a certain portion of caster sugar with brown sugar since the teacher from the workshop says brown sugar gives better fragrance but brown sugar is sweeter, so I reduced the sugar by 50g and it is still sweet.
So here's the recipe. You got to try to believe it. Hehe.
Double Chocolate Cupcakes
80gm melted chocolate
180gm plain flour
230gm butter (salted)
350gm caster sugar
200gm chocolate milk
1 teaspoon vanilla essence (optional)
100gm chocolate chips
- Cream butter and sugar until creamy. Add in melted chocolate and continue to cream.
- Add in vanilla essence and continue to cream until well mixed. Add in eggs, one at a time and cream until well combined.
- Mixed in sifted flour alternating with milk until all ingredients are evenly mixed Lastly, fold in chocolate chips into batter.
- Scoop the batter into baking cups until 3/4 full and bake at 190 degree Celsius for +/- 20 minutes.
Now go bake and enjoy the cupcakes. :-)