Chocolate Cupcakes

All ingredients should be at room temperature. Make sure you read whole recipe!
(Makes 24 cupcakes)

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INGREDIENTS

175g Dark chocolate (6oz)
60g Dutch processed cocoa (2oz)
2g or 2tsp instant coffee
350ml Boiling water (1 1/2cups)
240g Bread flour (9oz)
320g castor sugar (10 1/2oz)  
4g or 1tsp salt
4g or 1tspsodium bicarbonate/baking soda
156g or 12tablespoons vegetable oil
4 eggs
4 tsp white vinegar
2 teaspoon vanilla extract

METHOD

  1. Preheat oven to 160c or 325f
  2. Prepare baking cups.
  3. Whisk oil, eggs, vinegar and vanilla in a jug. Set aside.
  4. Weigh flour, sugar, salt and sodium bicarb into a bowl and whisk together by hand. Set aside.
  5. Place chocolate, cocoa, instant coffee in mixer, with paddle attachment on low add boiling water.  beat until the mixture is smooth and cool.
  6. With mixer running, add oil and egg mixture.
  7. Turn mixer to low and add flour mixture and beat until smooth.
  8. Using an ice cream scoop, divide batter evenly into baking cups.
  9. Bake for 10 mins, then rotate pan and bake a further 10 mins.  
  10. Test for springiness.
  11. Cool in pan for a few mins, then remove and place on cooling rack. 
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