Wednesday, 30 April 2014

Chocolate Cupcakes with Chocolate Frosting

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

As I mentioned last week, I have been on the search for the perfect chocolate sponge for a while. And, with these Chocolate Cupcakes, I think I may have found it!



It's a really easy recipe too. Mix the dry ingredients together, and then the wet ingredients, and finally, combine the two! The batter will be very liquidy, not at all like a traditional sponge. You may think you've done something wrong but don't panic - all will turn out well, inshallah. 

The frosting (or icing, in the UK) is on another level as well. Smooth, silky and so tempting that you many want to eat it with a spoon, directly from the bowl.

But, restrain yourself! Because when the said frosting is piped onto those moist cakes, a perfect match is made. 



To make things easier, bake the cakes a day in advance. They won't dry out but they'll still be super soft and perfect. The next step is to try this batter as an actual cake - can't wait!

Chocolate Cake, previously - Chocolate Fudge CakeChocolate Log, Mini Chocolate Cream CupcakesHeavenly Chocolate Cake and Chocolate Ganache Cake.

Ingredients needed to make these little beauties include Plain Flour, Sugar, Cocoa Powder, Bicarbonate of Soda, Baking Powder, Salt, Buttermilk (I'll give you my cheat version down below), Cornflour, Brewed Coffee, Vanilla, Egg, Vegetable Oil, Butter, Icing Sugar and Chocolate!

Bismillah, let's bake!


As always, preheat your oven (temperature will be in the written recipe at the end), and line your cupcake tin with paper cases.


Grab your recipe! I love to handwrite my recipes - I think it makes it so  much more personal. These cupcakes originally had a Nutella frosting but I left it because of nut allergies around here. 


Next, take your ingredients for the actual cake.


Measure out a little Plain Flour. If you have an electronic scale, this is the recipe for which you should dig it out - it really makes a difference when each ingredient is weighed accurately. 


Anyway, back to the flour. Sift it into the mixing bowl. I used my Kitchen Aid but a bowl and wooden spoon will do the trick too.


Next, weight out the Sugar.


And, pour it in!


Time to make these cupcakes chocolatey! I used this Raw Cacao Powder which was given to me by my cousin a few weeks ago. But any Cocoa Powder will do.


Sift the cocoa in - and it will definitely need sifting because it always has lumps!


Next, sift in the Cornflour, Baking Powder, Bicarbonate of Soda and Salt.


Stick on your paddle attachment or grab your wooden spoon.


And, mix!


Once combined, set aside.


Time to tackle the wet ingredients. Into a bowl, pour in a little Vanilla.


Measure out the Vegetable Oil.


And, add it to the bowl.


Crack in a lightly beaten Egg.


Next, to make my 'Buttermilk'


Mix together equal parts of yoghurt and water.


Pour it into your bowl.


Next, time to brew up a little Espresso or Coffee.


You don't have to add this if you don't want to.


But, I was sceptical about coffee in chocolate cakes.


And, that was before I tried it - and I can tell you that it really brings out the chocolate flavour.


If you don't want it so strong, then just add less coffee. 


Once you've added in the coffee, give your wet ingredients a good whisk.


Then, add them to your dry ingredients.


And, mix very well until combined. The batter will be very liquidy but all will turn out well, inshallah.


Divide the batter between the cases - fill them approx 2/3 full.


Bake in the preheated oven for 15-17 minutes. 


No more and no less!


Remove from the tin and place on a wire rack to cool completely. For more tips on baking better cakes, check here.


Whilst the cupcakes cool completely, onto making the frosting. Take either dark or milk Chocolate - I used a mixture of both!


Melt it in the microwave, and then set aside to cool slightly.


Next, take Butter, and place it in the microwave to soften.


Mine softened too much - oops! But it doesn't matter, it just means I won't need to add any milk to the frosting.


Time for the Icing Sugar.


Sift it into the bowl with the softened butter.


Beat on a low speed for about 1 minute.


Be sure to scrape down the sides of the bowl!


Then, pour in a little Vanilla.


Along with the melted chocolate.


Finally, add in a little Salt.


And, mix well for about 2 minutes.


Until it's smooth and glossy.


I was going to ice my cupcakes the following day, so I popped the icing into a bowl and into the fridge to chill.


The next morning, the sun was shining and the cupcakes had cooled completely.


The icing had hardened in the fridge overnight.


So, had to be heated in the microwave for a few seconds.


Before being popped into a piping bag and ..


.. piped onto the cakes!


I hope you love these cupcakes as much as we did. Decorate them with coloured sprinkled for more colour, and enjoy!

Full Written Recipe:


Chocolate Cupcakes with Chocolate Frosting

Heavily adapted from Sweetapolita 

Ingredients – makes 10 cupcakes

For the Chocolate Cupcakes

95 grams (3.3 ounces) Plain Flour

150 grams (5.2 ounces) Sugar

30 grams (1 ounce) Cocoa Powder

3.5 grams (1/2 level teaspoon) Bicarbonate of Soda

3.5 grams (1/2 level teaspoon) Baking Powder

3.5 grams (1/2 level teaspoon) Cornflour

4 grams (1/2 teaspoon) Salt

80 ml Buttermilk (equal quantities of yoghurt mixed with water)

60 ml Brewed Espresso or Coffee, hot

45 ml Vegetable Oil

1 Egg, lightly beaten

1 teaspoon Vanilla

For the Chocolate Frosting

227 grams (8 ounces) Unsalted Butter, softened but cool

190 grams (6.7 ounces) Icing Sugar, sifted

2 teaspoons Vanilla

125 grams (4.4 ounces) Dark or Milk Chocolate, melted and slightly cooled

Pinch of Salt

Method

Preheat the oven to 180C or Gas Mark 4 or 350F.

Line a cupcake tin with 10 cupcake paper cases.

Into a bowl, sift in the flour, cocoa powder, bicarbonate of soda, baking powder, cornflour.

Add in the salt and sugar, and mix well.

In to another bowl, place the oil, egg, vanilla, buttermilk and hot coffee. Whisk until well combined.

Pour the wet into the dry mixture. Mix for 2 minutes on a medium speed or by hand.

The batter will be very liquidy – do not panic! This is how it should be.

Divide the batter between the paper cases. Fill each 2/3 full.

Bake for 15-17 minutes – try not to bake for more than this (they will continue cooking when cooling).

Remove them straight from the tin onto a wire rack to cool completely.

To make the frosting, beat the butter and icing sugar together on a low speed for about a minute.

Add the vanilla, and beat again.

Then, add the melted but slightly cooled chocolate, and beat again for 2 minutes.

Add in the salt and 100 grams Nutella, if you want. Mix well.

Depending on the consistency, add a drop of milk if needed.

Pipe the frosting onto the cupcakes, and serve! You could also decorate them with sprinkles!

This Time Last Year:



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Keep me in your duas, please,

Wasalaam!

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