I almost forgot that I hadn’t yet posted this mini-adventure. :D It was a friends birthday a couple of weeks ago. His girlfriend, also on the dragonboat team was planning to buy him a cake. Long story short—it’s the day off, meeting, rush, no time, asked to help, baked cupcakes.
She said chocolate is his favourite so that really helped narrow down the choices. Or else, I would’ve wasted much precious time finding and comparing a dozen recipes. I still compared about 5 since I wanted to ensure maximum moistness and taste. :)
I tweaked this recipe a bit and it worked really well for me/those who ate the cupcakes so I’ll post “my version”.
The original recipe hadn’t called for any sour cream but I noticed that most chocolate cupcake recipes do. That’s why I incorporated it while decreasing the amount of milk and coffee that goes in.
1¾ cup flour
¾ cup cocoa powder
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¼ cup butter, room temp
1 cup brown sugar
¼ cup vegetable oil
¾ cup milk
¾ cup coffee
2 tsp vanilla extract
½ cup sour cream
1. Preheat oven to 350ºF. Line 2 muffin trays with paper liners.
2. Sift flour, cocoa, baking powder, baking soda, and salt. Set aside.
3. Cream butter and brown sugar. Beat in oil.
4. Add eggs one at a time, beating well after each addition.
5. Mix milk, coffee and vanilla. Incorporate into batter.
6. Fold in sour cream until just combined.
7. Spoon batter into the prepared muffin tins.
8. Bake until a toothpick inserted into the centre comes out clean, 25 min.
½ cup butter, room temp
1½ cup icing sugar
1½ tbsp milk, room temp
¼ tsp vanilla extract
1. Beat butter until as white as possible.
2. Gradually add half of the sugar.
3. Beat in remaining sugar.
4. Beat in milk and vanilla. Use immediately.
I’m gonna try to make this post short & sweet…although it’s length is anything but short already. :( I'll still try!!
This photo shows the whole prepping batter process. By now, I think I’ve got the steps down pretty well so it was quick and I was able to whip these up and ice them too in a little over an hour’s time.
Here they are, out of the oven, cooling on a wire rack.
|I should really invest in some fancier paper liners..|
Buttercream/frosting time. I used a little less milk to get a thicker consistency. It's hard to tell here, but the frosting is actually off-white and not a pale yellow.
The extras that went onto the cupcakes: buttercream & fresh cherries.
Here’s the birthday cupcakes. Not super special looking. I wanted to top each with a cherry in the corner but I didn’t want to have small letters…
|Didn't have enough space for "Joseph" so had to go with "Joe" haha|
So the others were topped! They look almost pro. Just need a bigger tip to pipe nice, fat and plump spirals. Mmmm yummy. Reminiscent of a black forest cake but in cupcake form?
I didn’t get to try any but I heard they were moist and very chocolatey (which is just what I wanted). :D This recipe’s a keeper!!
5 out of 5 NOMs