I’m not sure if you can tell from this photo, but these cupcakes are incredible. Like… really. Super chocolatey, moist, tasty.. and totally bad for you, but who cares! These are an indulgence totally worth the extra kilometre I’ll have to run later. I didn’t help the matter when I put a pile of whipped chocolate cream on top.. but hey, if I’m going to feel guilty, I might as well make it worth while.
I came across this recipe on The Little Teochew and thought it sounded like a winner, but instead of making one big cake (or even 6 small cakes like the original recipe calls for), I made cupcakes. Apart from that, the only things I did differently to the recipe were that I only put in 1 cup of sugar, and about a third of the amount of chocolate chips. Wouldn’t want to overindulge you know. I then baked them for about 20 minutes.
I’ll list the adjusted recipe here, but if you’d like to see the one for the whole cake go here, and for the 6 smaller cakes here. The original recipe came from Tish Boyle.
1. Position a rack in the center of the oven and preheat the oven to 175°C (350°F). Fill a muffin tin with cupcake papers in preparation.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
3. In the bowl of an electric mixer, beat the butter at medium speed for 2 minutes, until very creamy. Gradually beat in the sugar. Increase the speed to medium-high and beat for 3 minutes, until the mixture is well blended and light. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
4. In a small bowl, stir together the buttermilk, Kahlua (or rum), and vanilla extract. At low speed, add the dry ingredients to the butter mixture in three additions, alternating it with the buttermilk cream mixture in two additions, and mixing just until blended. Remove the bowl from the mixer stand and stir in the finely chopped chocolate or miniature semisweet morsels. Divide the batter into the prepared cake papers.
5. Bake the cakes for 20 to 25 minutes, until a cake tester inserted into the center of a cake comes out clean. Cool the cupcakes on a wire rack.
For the icing, all I did was whip some cream with a little bit of powdered sugar and cocoa added. Best to only ice them when you want to eat them.
Om nom nom. Now if you’ll excuse me, I’ve got whipped cream to wash off my face.
