I’m always trying out new cupcakes recipes, for vanilla and chocolate cupcakes specifically – I have made some really nice ones in the past and some that are so so. Yesterday we had the Durrants over for lunch, so I thought it would be a good opportunity to try out the recipe below for chocolate cupcakes, plus I woke up in the morning feeling like cupcakes – Are you surprised? No, neither am I.
I also wanted to mention that I have added a new category to the left of my blog called My Recipes, which includes all the recipes I have tried out by myself that I have found online, in books and from friends.
So I tried out what sounded like a quick and easy recipe, that involves very few ingredients and very few steps – my kind of baking and they came out a treat. They were quick, they took 16 mins to bake in my oven. Their texture was soft and spongy and their taste is a bit on the dark chocolate side of life, which is awesome because the Nutella icing (yes I said Nutella icing) that accompanies them is super sweet and decadent, so they compliment each other really well.
So here you go, here’s the recipe (which I will definitely be using again) and some photos of the goods, incase you would rather just look at them on your screen than eat them in the real world.
Thanks Sally’s Baking Addiction for the recipe.
CHOCOLATE CUPCAKES- MAKES ±14
- 1 cup (240ml) water
- 1/2 cup (64g) unsweetened cocoa powder
- 1 and 1/3 cups (167g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 130g unsalted butter, softened to room temperature – I upped this amount, the original recipe asks for 115grams
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup (230g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 3/4 cup (222g) Nutella
- 3-4 Tablespoons (45-60ml) heavy cream*
- 2 teaspoons vanilla extract
- salt to taste
*Replacing the heavy cream in the frosting with milk will result in a less creamy consistency
Preheat oven to 375F degrees (180°). Line ±14 muffin cups with liners.
1. Pour the cocoa powder into a medium sized bowl and mix with the boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.
2. Whisk together the flour, baking powder, and salt in a bowl and set aside.
3. In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
4. Slowly add the flour mixture and beat only until *just* combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.
5. Fill each cupcake liner 3/4 of the way full with batter (make sure you do fill them to this mark, otherwise the cupcakes will come out small). Bake for 16-19 minutes. My cupcakes in my oven took 16 minutes and a toothpick inserted in the middle came out clean. So keep an eye on yours from that time, you don’t want to over bake them and land up with dry cupcakes. Remove from the oven and place on a wire rack to cool before icing.
How to make the icing:
1. Beat the softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy.
2. Add 2 cups of icing sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed.
3. Add 3 Tablespoons of heavy cream and the vanilla extract. If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time). Taste the frosting and add salt to cut the sweetness. I added about 1/4 teaspoon of salt to mine.
4. Then all you have left to do is ice the cooled cupcakes and then eat as many as your cholesterol levels will allow. Cupcakes taste best the day of or 1 day after they are made. Store covered in the refrigerator for up to 5 days.