Magnolia Bakery makes wonderful cup cakes. this chocolate cup cake is very moist, has a beautuful texture and tastes great. I ice them with Magnolia's lovely icing, with the addition of instant coffee, so end up with Chocolate coffee cup cakes!
This recipe makes 12 large muffin size cupcakes, or 24 smaller ones. It can be easily halved.
Make sure you use the best chocolate you can get as it does make a difference. I ran out of buttermilk, so used yoghurt with a little milk added - worked perfectly. I use a stand mixer for this recipe, it is not really suited to hand mixing or a hand held mixer.
To see the perfect icing technique, check out this video
Cupcakes
Ingredients
2 cups plain flour
1 (scant) teaspoon baking soda
1 cup softened butter
1 cup firmly packed brown sugar
1 cup caster sugar
4 large eggs
6 ounces 70%+ chocolate
1 cup buttermilk.
1 teasp vanilla extract
Method
Line muffin or cupcake tins with papers.
Put oven on 180C or 160 fan forced.
Melt chocolate in a saucepan over boiling water, be careful not to burn it. Set aside to cool a little.
In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
- Add the sugars and beat for about 3 minutes or until fluffy.
- Add the eggs, one at a time, beat well after each addition.
- Add the chocolate, mixing until well incorporated.
- Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.
- With each addition, beat until ingredients are incorporated but do not overmix.
- Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.
- Carefully spoon batter into cupcake liners; fill 3/4 full and place in oven for aprox 20 mins. (less if using smaller papers).
- Allow to cool completely before icing.
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