Deck the halls with boughs of holly (fa la la la laa, la laa la la), Tis the season to be jolly (fa la la la la ….and thereabouts)! Yes, there is definitely something festive in the air this time of the year! Better TV programming, people getting drunk on home made wine, Brigade road lit up with fairy lights… Oh yes there’s something festive! I’ve always had a double whammy during this time, Mom’s birthday is on the 24th and then comes Christmas! The co-resident insisits on buying me presents and who says no during the season of giving 😉 So it’s only fair to say, it’s my favourite time of the year! (Apart from my birthday of course, which I always thought should be declared a national holiday…No? Ok fine… half a day? No?… Grinches!) Anyway this brings me to the Triple Chocolate Cupcake. Yes, you heard me right – it’s Triple = Three = Tres = more the merrier! It’s a Chocolate cupcake with dark Chocolate Chips and Chocolate Frosting. Too much? But we already established that ‘Tis the season to be jolly’ right? Go ahead lick the cream off one 😉 Happy Birthday Mumma and Merry Christmas Darlings!
Triple Chocolate Cupcakes
Prep time: 10 mins + 10 mins
Cooking time: 25 mins
Makes: 10-12 cupcakes
What you need:
For the Cupcakes:
½ cup unsalted Butter
1 cup granulated White Sugar
2 large Eggs
¾ cup Maida
½ tsp Baking Powder
¼ tsp Baking Soda
¼ tsp Salt
½ cup regular unsweetened Cocoa Powder (not dutch processed)
½ cup Milk
1 tsp Vanilla Extract
2/3 cup mini dark Chocolate Chips
For the Frosting:
1 cup granulated Sugar
3 Tbsp Maida
1 cup less 2 Tbsp Milk
3 Tbsp Cream
¾ cup unsalted Butter
½ tsp Vanilla extract
2 Tbsp Chocolate Sauce (Hershey’s)
What to do:
For the Cupcakes: Pre-heat the oven to 170 degree C. Grease or line your muffin tin with paper cups. Ensure all ingredients are at room temperature.
Sift together the flour, baking powder, baking soda, salt and cocoa powder. This ensures that all these ingredients mix evenly and lumps are removed. Mix the milk and vanilla extract in a cup
With an electric mixer or hand mixer, beat the butter for 1-2 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Start with a low speed and increase to high speed. This process incorporates maximum air bubbles, making the cupcakes, soft and airy. Add the room temperature eggs, one at a time. Beat for 30 seconds after each egg.
Now slowly beat the sifted dry ingredients into the mixture in three batches, adding the milk between each flour batch. Start and end with the flour. Scrape down the sides of the bowl as required, and ensure that the batter is evenly mixed. Do not over beat. With a spoon, stir in the chocolate chips.
Fill ½ to 2/3 of the cups in the first muffin tin. Bake for 24-26 minutes. (I use a convestion oven). For a regular oven 23-25 mins should be fine. (I would use this time to make the frosting). Insert a toothpick into one of the cupcakes in the oven and ensure that it comes out clean. Remove and cool on a wire rack. Ensure that the cupcakes are completely cooled before you start to frost them.
For the Frosting: Mix sugar and flour in a heavy bottom sauce pan. Add the milk and cream and bring to a boil. Simmer and stir frequently for 20 minutes. Turn off the heat and transfer the mixture to a mixing bowl. Set aside to cool. Beat the mixture for 5 minutes, add the butter and beat for another 5 minutes. Add the vanilla extract and beat for 1 minute. Add the Chocolate Sauce and incorporate.
Make it look Pretty: Ensure that the cupcakes are at room temperature. This is very important. Lay the cupcakes on a flat surface. Fill a paper cone or a piping bag with a medium tip and frost each cupcake with the frosting. Mmmmmm………… 😀
(Recipe Adpated from The Cupcake Project and Bite Me Company)
Yummly.com featured me in their lucious frosting post on 23rd Jan 2012.