Misang’s Kitchen: Chocolate Cupcake

Posted: October 28, 2013 in Misang's Kitchen
Tags: , , , ,

I’m a big fan of chocolate – bars, cakes, cupcakes, all those heavenly treats that melts in your mouth.

Screenshot_2013-10-28-14-41-11_wmI really wanted to try making Black Forest Cupcake but due to the difficulty in completing all the ingredients (I can’t find cherries here), I decided to just try making Chocolate cupcake. And here is the recipe I got from Panlasang Pinoy:

Ingredients:

For the cupcake

  • 10 tablespoons unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 pieces eggs
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated white sugar
  • 1 1/2 cups buttermilk
  • 1 teaspoon salt
  • 1 tsp. vanilla extract

For the basic frosting

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup confectioners sugar
  • 1 tsp. vanilla extract

Procedure:

  1. Pre-heat oven to 350 degrees Fahrenheit
  2. Combine flour, salt, cocoa powder, baking soda in a mixing bowl, and whisk using a balloon whisk. This will be our dry ingredient mixture.
  3. Place the softened butter on a clean mixing bowl and cream using an electric hand or stand mixer. Gradually add the sugar while creaming.
  4. Put-in the vanilla extract and gradually whisk-in the eggs.
  5. Alternately whisk in the dry ingredient mixture and buttermilk then continue mixing until well blended.
  6. Arrange paper cups on your cupcake pans then pour-in the mixture in each cup. Do not completely fill the cups. Leave a space for expansion.
  7. Place in the oven and bake for 20 minutes.
  8. Remove from the oven and let cool.
  9. Make the frosting by placing the heavy whipping cream in a bowl and whisk using an electric hand or stand mixer. Gradually mix-in the confectioners (powder) sugar and continue mixing until soft peaks form. Turn off the mixer and add the vanilla extract and fold.
  10. Frost the cupcakes using the frosting.

Additional Tips:

Cool the cupcakes for at least an hour first before frosting. Whipped cream frosting tends to melt on higher temperature. That’s what happened to my cupcakes. You may add chocolate shavings on top of the frosting.

If buttermilk is not available, you can make one yourself. Just add a tablespoon of vinegar for every cup of milk and let it sit. Then stir and use it on your recipes.

And as of this writing, all the 16 cupcakes I made were all sold out at my husband’s office. It’s a hit to the locals here in Papua New Guinea.

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Comments
  1. mirankaleigh says:

    Looks yummy!
    Can’t wait to try this out.

    Miran
    http://fromhudsontohouston.wordpress.com/

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