Chocolate Cupcake Recipe
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Prep time
10 mins
Cook time
18 mins
Total time
28 mins
Author:
Serves: 6
Ingredients
>>Cupcake:
1 cups all purpose flour, sifted
2 tsp baking powder
tsp salt
cup cocoa powder
1 cup hot water
cup unsalted butter
1 cup granulated sugar, sifted
2 pieces raw eggs
2 tsp vanilla essence
>>Frosting:
cup unsalted butter
1 1/3 cups confectioners sugar, sifted
4 ounces unsweetened chocolate
1 1/2 tsp vanilla essence
Instructions
1.
Combine flour, baking powder, and salt in a mixing bowl and whisk thoroughly
until the ingredients are evenly distributed. Set aside.
2.
Put the cocoa powder in the bowl where the hot water is and stir until the cocoa
powder is diluted. Set aside.
3.
Combine the butter and sugar in a separate mixing bowl then cream (electric
mixer is needed) until texture become fluffy
4.
Add the eggs while mixing continuously then put-in the vanilla essence.
5.
Put in half of the flour-baking powder-salt mixture then mix well.
6.
Add the other half of the flour-baking powder-salt mixture then continue mixing
until all the ingredients are well distributed.
7.
Pour the cocoa mixture and continue mixing until texture becomes smooth.
8.
Preheat the oven to 375 degrees Fahrenheit
9.
Fill the cupcake pan with cupcake paper cups.
10. Put the batter in each paper cup then bake for 18 minutes (insert toothpick in the
cupcakes, if it comes out clean then the cupcakes are done).
11. Remove the cupcake from the oven and allow to cool down over a wire rack.
12. Melt the chocolate by placing it in a bowl over boiling water.
13. Once melted, set aside and allow to cool down to room temperature
14. Put the butter in a mixing bowl then cream (use electric mixer)
15. Add the sugar and continue mixing until the texture becomes fluffy.
16. Put-in the vanilla essence and chocolate then mix thoroughly until texture
becomes smooth.
17. Place the frosting over the cupcakes.(I use a pipe so that the frosting can easily
be swirled. If you don't have any tools, you may use a spoon or spatula to spread
the frosting.
18. Serve with a smile. Share and enjoy!
Nutrition Information
Serving size: 6
CHIFFON CAKE AND ITS VARIATION
Below after the cooking procedures is a list a cooking variations that you might like
to try in cooking your Chiffon Cake.
Ingredients :
o
2-1/2 cups cake flour, sifted
3 tsp. baking powder
3/4 cup sugar
1/2 tsp. salt
1/2 cup oil (vegetable oil or corn oil)
7 egg yolks, at room temperature
1 tsp. vanilla
3/4 cup cold water
7 egg whites, at room temperature
1/2 tsp. cream of tartar
3/4 cup sugar
(Cooking Measurements)
Cooking Procedures :
1.
Preheat oven to 350F. Prepare 10-inch ungreased tube pan.
2.
Sift together the flour, sugar, baking powder and salt in a bowl.
3.
Make a well at the center and add oil, egg yolks, water and vanilla. Beat until
smooth and no lumps occur. Set aside.
4.
Using a stand mixer or electric hand mixer, beat egg whites until frothy. Add
the cream of tartar. Continue to beat on high until soft peaks begin to form.
Add sugar very gradually and continuously beating until meringue is glossy and
stiff.
5.
Gently fold the egg yolk mixture into the meringue until well blended,
ensuring that you scrap the bottom of the bowl as you fold.
6.
Pour into prepared ungreased tube pan.
7.
Bake until golden and middle springs back when touched for about 45
minutes.
8.
Invert onto the neck of a bottle.
9.
Cool completely upside down.
VARIATIONS:
Pineapple Chiffon Cake
Same as for orange chiffon except that you use pineapple juice in place of
the orange juice and omit orange rind.
Orange Chiffon Cake
Use 3/4 cup orange juice instead of cold water and add 1/2 tsp. orange rind.
Omit vanilla.
Mocha Chiffon Cake
Instead of 3/4 cup cold water. Use 1/4 cup of hot water and dissolve 1 tbsp.
coffee and add 1/2 cup cold water.
Chocolate Chiffon Cake
Instead of 2-1/2 cups cake flour. Reduce the flour to 2 cups. Add 1/2 cup
cocoa powder and 4 tbsp. more of sugar. Dissolve cocoa with 3/4 cup hot
water instead of 3/4 cup cold water.
Chocolate Chips Chiffon Cake
Follow exactly the standard recipe except that you add 1 cup chocolate
chips or 3 oz grated semisweet chocolate or bittersweet chocolate and fold
in last to the mixture before transferring to the prepared tube pan.
Banana Chiffon Cake
Follow exactly the standard recipe except that you add 2 pcs. mashed ripe
bananas and fold in last to the mixture before transferring to the prepared
tube pan.
Coconut Chiffon Cake
Follow exactly the standard recipe except that you add 1 cup desiccated
coconut and fold in last to the mixture before transferring to the prepared
tube pan.
