“There’s nothing that a Cupcake and a Coffee can’t solve, and if it’s a Dark Chocolate Cupcake, with certainty problems may pass into nothingness”. Okay before purists express their displeasure on I misquoting Marie Williams Johnstone, I must mention that I am borrowing her quote and altering it for expressing my love for Chocolate Cupcakes.
Chocolate and me go long back. I fell head over heels in love with chocolate many years ago- our relationship is timeless. Give me a chocolate in any form and I would find it hard to say no. Darker the chocolate better it is.
With such a profound love for chocolate and baking, you may find it ironical, to see quite a limited recipe for baking on this site. It’s a conscious decision that I made when I chose to venture in this field intending to promote regional Indian food. Witnessing the vanishing act of Indian regional recipes- heirloom recipes that our Mom’s and Granny’s master in- was a painful sight to see. It was then I made a choice to tread on this culinary journey, documenting some well-known, some not–so-popular recipes on this space. This very same intention led us into field of making recipe videos and posting it on YouTube.
Baking has therapeutic effect on me. When I am tired or stressed of my hectic work schedule, I have an urge for baking and I pull out my mixers and whisks and bowls. But before that I spend time reading from my favorite cookbooks (the conventional way) or reading through the online recipes for baking (the more common method now). Some of my favorite sites being- https://sallysbakingaddiction.com/ and http://www.joyofbaking.com/ . While I love baking in general with the entire process having a calming impact on me, I tend to incline towards those recipes that have chocolate listed as an ingredient. So it should come as no surprise to you if you happen to notice chocolate being used in my baking recipes in some or the other form.
This recipe of Chocolate Cupcake is my personal favorite to the extent that I had used this same recipe for my baking exam during my post-graduation in culinary arts course. What an exciting event it was! During the entire course, we were exposed to a breakneck schedule that had classes, workshops, exams lined up in quick succession. It provided us very little time to sleep but the excitement that had filled my heart during this course saw me through. I will be providing a detailed account of the course in an another blog post. This recipe was appreciated by my professors, judges and my colleagues as the cupcakes came out perfectly moist and soft.
These dark chocolate cupcakes serve as a perfect accompaniment with a cup of warm coffee. In Pune this year winter is cooler than the usual. The mid-morning coffee time becomes more pleasant with the cool breeze blowing across your face. This experience becomes more enjoyable with couple of warm dark chocolate cupcakes to dig into. Make these easy and super moist cupcakes and share your coffee time stories with us. Remember to share your feedback/comments with us in the comment section below.
If you have any suggestions to make go ahead and type it below. We like folks who can help us improve.
Did you like the recipe? Share with other foodies Yum
- 100 grams Plain Flour
- 85 grams dark chocolate (chopped)
- 150 grams Granulated Sugar
- 45 grams unsweetened Cocoa Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 2 Eggs
- ¾th Cup Hot Water
- 2-3 drops of Vanilla Essence
- 2 tsp Vinegar
- 85 ml refined Oil
- We take a clean bowl, a whisk and ¾th cup of hot water. Put chopped chocolate in the bowl. Add Cocoa Powder. Add water and whisk until chocolate melts completely. Finer the chocolate is chopped, sooner it melts. Chocolate and cocoa powder have melted completely and has no lumps.
- Refrigerate for 20 mins.
- We will mix all dry ingredients. Take a large clean bowl, a spatula and a sieve. Place sieve on the bowl. Put Plain flour, Salt and Baking Soda and Sift through sieve.
- Add Sugar and mix
- Meanwhile, Pre-Heat Oven at 180 °C. While Oven is getting pre-heated, we will make cupcake batter.
- In a large bowl, add whole eggs. Add vinegar, vanilla essence, and refined oil. We will whisk with a blender at low speed (1-2).
- Add melted chocolate and whisk again (speed: 2-3).
- Add dry ingredients and mix well with Spatula. Whisk again at speed 2-3 until the batter is smooth with no lumps.
- Cupcake batter is ready. We have whisked for 2-3 mins on medium speed. For baking we require low rack, baking tray and cup cake liners. Paper CupCake Liners can easily be purchased from a grocery store. You can even use silicon CupCake moulds. Arrange the liners evenly on baking tray (see tip below for paper liners)
- Pour the batter in the moulds. Fill the moulds till it is ¾th full. Do not fill till the brim
- Place the cupcakes on a low rack. It takes 17-20 mins for the Cupcakes to get ready. Set the timer for 20 mins.
- After 17 mins, insert toothpick in the Cupcakes. If the toothpick comes out clean, it means cupcake is ready. Use a handglove to remove the tray from the oven.
- Place the cupcakes on a high rack and let it cool. Similarly make remaining batches
- Tip: Sometime paper cupcake liners are very fragile and may not be able to withstand the weight of the batter. In such cases you may have to stack 2-3 liners together to prevent spillage in the tray
Click here to watch recipe video
<div class=”g-ytsubscribe” data-channelid=”UC5MEhP816gPEZBLd55XKF1g” data-layout=”full” data-theme=”dark” data-count=”default”></div>
<iframe width=”560″ height=”315″ src=”https://www.youtube.com/embed/C_-gSR3qsw8″ frameborder=”0″ gesture=”media” allow=”encrypted-media” allowfullscreen></iframe>