>> Sunday, 26 July 2009
The cupcake mania is taking over me. I've always wanted to try a few different cupcake recipes though but never a chocolate one since I'm "allergic" to chocolate. It triggers my migraine and I tell you, migraine headache is very painful that I have vowed not to eat anything with chocolate for a month, then I thought I might go an extra mile and make it two months however today while browsing at Gourmetgirlmag, I stumbled upon a cupcake recipe that didn't use lots of chocolate chips. I thought, well, I might just get away with it, hopefully. =P
(Adapted: Gourmetgirlmag Chocolate Fudge Cupcakes)
1/2 cup butter
1/4 cup drinking chocolate *
2 tsp instant coffee
2 T chocolate pieces
1/2 cup granulated brown sugar*
¾ cup flour
1tsp baking powder
Spray cupcake pans (or line with paper liners)
Sift together flour and baking powder. Set aside.
In a 2 quart saucepan, melt the butter, drinking chocolate, instant coffee and chocolate pieces. I used the microwave method instead and set on high for 35 seconds. Stir the mixture until well blended and set aside.
In a medium mixing bowl whisk together the eggs and sugar. Add the chocolate mixture and sifted dry ingredients, stirring until completely blended.
Fill the cups 3/4 full and bake for 20 minutes. Remove from oven and let stand to cool. Remove cupcakes to cooling rack.
*Note: I used Cadbury Instant Chocolate. Another recommendation from GourmatGirlMag is to use chocolate powders with higher quality such as Valrhona, Ghiradelli or Bensdorp. I usually use Bensdorp when baking back in PH and it always worked well. The recipe called for loosely packed light brown sugar but I only have granulated brown sugar.
Makes: ½ doz medium cupcakes
¾ cup unsalted butter
1/2 cup Cadbury Instant Chocolate
1 tsp coffee
pinch of salt
1 c icing sugar
1 tsp vanilla extract
¼ cup double cream
Whisk butter, cocoa powder, coffee and salt until it forms a thick cream. Turn off mixer, scrape sides of the bowl. On low speed add in icing sugar. When all sugar has been incorporated, add double cream and vanilla extract. Increase speed to medium until the mixture becomes light and fluffy.
Makes: Approx. 1.5 cups of medium consistency frosting