02 April 2010

Donna Hay's Double Chocolate Cupcakes

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Donna Hay's Double Chocolate Cupcakes
was rather hesitant to post this at first coz i think its really nothing special. well, its just cupcakes! but this recipe is so good i just hv to share.

Donna Hay's Double Chocolate Cupcakes
oh-so-chocolatey, omg! i can confidently say this is by far the BEST chocolate cake i've ever made. the combination of valrhona's cocoa powder and 55% equatoriale is just potent. lately my cakes hv turned out very soft, moist & fluffy and i'm really happy about it. not sure if its coz of the good recipes or that i've begun using double acting baking powder. basically double acting baking powder rises two times, once is when liquid is added and once more during contact with heat so it makes your bakes rise more.

Donna Hay's Double Chocolate Cupcakes
and guys, you shd really try sprinkling fleur de sel on the frosting if you haven't already tried, it's really good and much better than using sugar sprinkles or fondant (duh). fleur de sel tastes sweet and doesn't dissolve even when heated so you'll be able to taste the crunch of the salt crystals. beautiful.

ingredients (makes 12) :
125g salted butter, softened
1 cup plain flour
3/4 cup sugar
1/4 cup cocoa powder
1.5 tsp double-acting baking powder
2 eggs
1/2 cup milk
1 tsp vanilla extract
150g dark chocolate, melted
for the chocolate buttercream frosting :
250g butter, softened
2 cups icing sugar, sifted
1/2 cup cocoa powder, sifted
1/4 cup milk

directions :
1. in a bowl, sift together plain flour, cocoa powder & baking powder.
2. in another bowl, whisk together butter, sugar & vanilla extract for about 10-12 mins until pale and creamy. add in eggs one at a time and beat until well combined.
3. add in milk and flour mixture alternately in 3 additions, mixing well in between each addition.
4. fold in melted chocolate thoroughly.
5. fill cake mixture in cupcake liners until about 2/3 full. bake in a preheated oven of 160C for 20 mins or until a wooden skewer inserted into the middle of the cake comes out clean. leave to cool on wire rack.
6. to make the chocolate buttercream frosting, whisk the butter in bowl for about 6-8 mins until pale and creamy.
7. add the icing sugar, cocoa powder and milk and whisk for another 6 mins until fluffy and creamy. pipe or spread onto cooled cupcakes.
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