Chocolate Cupcakes

This dark, rich and moist chocolate cupcake recipe is hopelessly irresistible.

Double the quantity and make a large cake for a birthday or special occasion… like SPCA Cupcake Day coming up soon on August 15th.

Makes: 12 cupcakes

Ingredients

50g unsalted butter
150g dark brown sugar
1 large egg
120g plain flour
4 tablespoons cocoa
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
Pinch of salt
100ml milk
100ml boiling water

Method

1. Let all refrigerated ingredients to come to room temperature. Pre heat oven to 180°C. Line cup cake tin with cup cake cases.
2. Using a hand held electric beater, cream butter and sugar together. When the butter and sugar become smooth and creamy add egg and beat for 1 minute.
3. In a separate bowl, shift all dry ingredients (except sugar) together.
4. In the butter mix bowl, add 1/3 of flour mixture. Mix well, and then add half the milk. Beat for 1 minute.
5. Mix another 1/3 of flour, and then add rest of the milk. Beat for 1 minute again.
6. Add rest of the flour and mix well.
7. Pour boiling water in the cake mixture. Beat for 2 minutes. Don’t worry, the mixture is quite thin.
8. Fill cup cake tin and bake in oven for 20 minutes until the cake is well risen, firm to touch and the skewer inserted come out clean.

Decorate the cup cakes as you feel and what matches your theme.