A (UK) Food and Travel Blog – Recipes, Baking, Travel and Lifestyle
14th October 2015
Indulgent Chocolate Cupcake Recipe
I’m a huge chocoholic! So its only right that my chocolate cupcakes reflect this. I hate it when I see & taste chocolate cupcakes that are just not ‘chocolately’ enough! I’ve tinkered with my recipe a few times, added or subtracted an ingredient here and there and eventually have one I’m confident in sharing. So here it is:
This recipe will bake 12 large cupcakes and it also works fine when doubling up too 🙂 I use a mixer but it will work perfectly fine with hand mixing also.
200g plain flour
200g golden caster sugar (normal caster sugar doesn’t give the same ‘molassey/treacle’ taste)
1 teaspoon of bicarbonate of soda
70g cocoa powder
1 teaspoon of baking powder
1 teaspoon of salt
100g of melted dark chocolate
140ml of sour cream
60ml of vegetable oil
2 large eggs
1 teaspoon of Vanilla Bean Paste (extract works fine too)
1 large shot of espresso coffee (in coffee lingo a double shot is large)
Pre-heat your oven to 150 degrees and line your cupcake tins ready.
Put all your dry ingredients (flour, sugar, baking powder, bicarb, cocoa powder) in one large mixing bowl and combine well
In a separate smaller bowl, add your egg, sour cream, vanilla, vegetable oil, and mix together.
Add your wet ingredients to your dry and mix in slowly until all combined.
Add your melted chocolate & espresso coffee to the mixture. I do this bit by hand. Don’t worry about it being too runny either, this is normal.
Use an ice-cream scoop to add your cases, fill a little less than you normally would (just a little under 3/4) as they will rise well, bake for around 22-25 minutes – this will vary depending on your oven.
Voila! If you try this recipe please let me know how you got on and even share your results if you fancy 🙂 Enjoy!