Chocolate Cupcakes

Okay okay. I did have chocolate cupcakes to blog about for Valentine’s Day but was recently so demotivated to turn on my laptop at home after 8 hours of staring at a screen at work. I thought that if I bought myself a laptop, I’d be able to blog more often. Turns out, not true!

Buuuut… chocolate cupcakes never require special occasions to make them. I did make this for a special occasion last year (yeah, took me almost a year to get around to sharing this.. crazy!) and they were well received! Also, I was searching through my blog for a chocolate cake/cupcake recipe. NONE! Can you believe that? I do have a flourless recipe but regular? Non-existent. Totally unbohlievable. Have. To. Remedy. This.

So I basically stole Ree’s recipe & prettied it up a little so the cupcakes work as a tea party offering. Also, cos the recipe starts by melting butter. When is melting butter ever bad?
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Why use cocoa powder and butter instead of melting down a perfectly good bar of chocolate for cake? I’ll tell you why. A chocolate bar contains cocoa butter & cocoa solids. Cocoa powder has a way lower amount of cocoa butter in them with the greater amount of cocoa solids, which gives it a stronger chocolate flavour. Instead on relying on cocoa butter which hasn’t got much flavour on its own, why not use actual butter instead for even better flavour? I’ve never made chocolate cake with chocolate bars and I doubt I ever will seeing as I have this recipe. 😉
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Yep, coffee to intensify the cocoa flavour. 
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I remember seeing the recipe on Ree’s blog when she first posted it in 2007… I have never gone on to another chocolate cake recipe ever since. Never needed to. 
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Dry ingredients.. Looks really pretty to me.
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Buttermilk is the key here. Milk + lemon juice is how I do it. They make such tender crumbs!
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I always love how exciting this step is. Warm butter-cocoa mixture into the flour & sugar. The stirring here helps the mixture to cool slightly before any eggs get in. Scrambled eggs in cake batter is not good.
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The rest of the wet ingredients!
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Trust me when I tell you this batter tastes as dreamy as it looks. I’ve been known to lick up the wooden spoon.
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I poured the batter into a little measuring cup just to make the filling in easier seeing as the batter is pretty runny.
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Now to pretty things up!
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Strawberries always seem so classy & pretty, right? Stick a strawberry on some dessert and instantly, it becomes legit. ♥
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A bit of sweetened cream adds even more flair to these simple cupcakes.
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Every single element of this dessert can be scarfed down on their own. Cake, strawberries, cream.
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But jam them together and you get something fit for a party!
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Can you believe I made this in a tiny toaster oven that bakes 12 cupcakes at a time?
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That means pretty much anyone can whip this up.
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Here’s one for you.
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Happy Chinese New Year, by the way! This would be perfect with all that red. 😀

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“But let all those that put their trust in Thee rejoice: let them ever shout for joy, because Thou defendest them: let them also that love Thy name be joyful in Thee.” {Psalm 5:11}

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Chocolate Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: appx 45 small cuopcakes
Ingredients
  • 2 cups Flour
  • 2 cups Sugar
  • 4 tbsp (heaping) Cocoa
  • 2 sticks (1 cup or 225 g) Butter
  • 1 cup Boiling Water + 1 tbsp Instant Coffee
  • ½ cup Buttermilk (or ½ cup Milk + 1 tsp Lemon Juice/Vinegar)
  • 2 Beaten Eggs
  • 1 tsp Baking Soda
  • 2 tsp Vanilla Extract, separate use
  • 2 cups Heavy Cream
  • 2 tbsp Powdered Sugar
  • 1 punnet fresh Strawberries
Steps
  1. Preheat oven to 350 F or 170 C. Line cupcake tins with liners.
  2. In a saucepan, melt butter. Add cocoa. Stir together.
  3. Add boiling water mixed with instant coffee, allow mixture to boil for 30 seconds, then turn off heat.
  4. In a mixing bowl, combine flour & sugar.
  5. Pour butter-cocoa over flour mixture, and stir lightly to cool.
  6. In another bowl, pour the buttermilk & add beaten eggs, baking soda 1 tsp vanilla.
  7. Stir buttermilk mixture into the batter. Batter will be quite runny.
  8. Pour batter into a measuring cup to make it easier to fill cupcake liners.
  9. Bake for 15 minutes or until top springs back when touched. Repeat until all the batter is gone.
  10. Cool on wire rack.
  11. Meanwhile slice up strawberries. Be careful not to slice too thinly or they will flop.
  12. Whisk up cream with powdered sugar & 1 tsp vanilla.
  13. Once cupcakes are cool, pipe or spoon a dollop of cream on top. Stick a slice of strawberry on.
  14. Admire your handiwork before inhaling 5 in one sitting, That or serve up at a tea party. 🙂
Notes
* Only top with cream before serving. If need to do ahead, decorate & keep in fridge until ready to serve.

Recipe lightly adapted from: The Pioneer Woman

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