Makes 12
I love making these cupcakes for Stefan or for when he has play dates as they are the quickest dessert I can bake. For icing, I normally stay away from the traditional cupcake icing in my attempt to keep desserts less sugary, when possible. So, I whip some cream and you have one delicious dessert ready in less than an hour. If I want things a bit fancier, I make a chocolate cream that requires some extra time but it is worth all the wait.
They can be stored in an airtight container until you are ready to decorate and serve them.
150 g all-purpose flour, sifted
25 g cocoa, sifted
135 g brown sugar
100 g unsalted butter, softened
2 eggs
2 tbsp milk
1 ½ tsp vanilla extract
½ tsp sea salt
1 ½ tsp baking powder
Preheat oven to 325° F/160°.
Line a 12 muffin tin with cupcake liners and set aside.
Mix the flour, cocoa, brown sugar, butter, eggs, milk, vanilla extract, salt and baking powder in an electric mixer on medium speed for about 2 or 3 minutes until all ingredients are well combined and the mixture becomes pale and smooth.
Divide batter evenly between the cupcake liners, filling them about ½ full.
Bake for 20-25 minutes or until a toothpick comes out clean. Place on a wire rack to cool completely.
Chocolate cream
250 ml whipping cream
150 g milk chocolate
In a small saucepan, heat the whipping cream until the boiling point. Remove from the heat and add the milk chocolate cut into pieces. Whisk until the chocolate is melted and the mixtures is well incorporated. Place the mixture in the fridge for a few hours or in the freezer for 40 minutes. Once cool and slightly hard, using an electric mixer, whisk the mixture for 2-3 minutes until fluffy or until it forms a stiff peak. Decorate your cupcakes and go as creative as you wish.
Comments