"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Saturday, 22 June 2013

Chokolatty Chocolate Cupcakes

I made this batch of cupcakes for my darling muffin Izzy. She wanted to have cake and I had just got my superb cupcake tray so was rejoicing in the thrills of both being asked by her to have cake and the new cake tray.

This is a super simple recipe so you can make it in under an hour.I call this Chokolatty Chocolate Cupcakes as it is a celebration of chocolate. In case you are making 2 batches, then double the amount of ingredients and you can add a tbsp of expresso coffee powder or any instant coffee powder of your choice (add it with the dry ingredients)


You need:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup cocoa powder
  • 1/4 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1/4 cup plain chocolate of your choice (It does not have to be cooking chocolate, you can even use Cadbury silk) 
  • 1/3 cup full-fat cream
  • 1/2 cup sunflower oil
  • 1 tsp vanilla extract/essence
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup drinking water


The Make

Preparation Time: 10 minutes | Cooking Time: 30 minutes | Makes 10 cupcakes

1. Preheat oven to 180°C.

2. Lightly brush oil on the cupcake tray holders. You can also dust some flour and invert to remove any excess and set aside.

3. In a large mixing bowl,  mix the butter and sugar until well-combined.

4. Next, melt the chocolate in a double boiler.Once the melted chocolate is cool enough to handle, add it to the butter/sugar mixture and fold until combined.

5. Whisk the eggs separately and add in the egg mixture bit by bit and mix well.

6. Next add in the oil, vanilla extract and cream and fold well.

7. Sift together all the dry-ingredients - flour, salt, baking powder, and cocoa powder into a separate bowl.

8. Add dry ingredients to wet ingredients in batches, whisking well to avoid any lumps.

9. Next add the water and give it one good whisk. Stand the batter for 5 minutes.

10. Next fill the cupcake holders about 2/3 full and place carefully in the oven.

11. After 20 minutes, using a skewer, check to see if the center is cooked. The skewer should come clean otherwise return to the oven and check after another 5 minutes.

12. Remove cupcakes from the cupcake tin while still warm and place on a cooling rack or on the kitchen counter to cool to room temperature.


You could also make a butter cream icing to top your cupcakes or a plain chocolate(white/brown/dark) icing. You can also add some sprinkles, chopped nuts or berries/fruit.


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