Laura
Arnold
Lara M
Sara Dobson
CibbuanoDevilishly delicious Devil’s Chocolate cupcakes!
June 13th 2007 08:42
Devil’s Chocolate cupcakes
Exam time isn’t a fun time for anyone! The “smart” people get stressed. The “not-so-smart” people get stressed. Even the teachers and lecturers, dare I say it, get stressed. So what everyone needs during this stressful period, is a little pick me up, say a delicious chocolate cupcake for instance! Rich, moist, delicious chocolate cupcakes! Small enough to feel like you haven’t really wrecked any sort of “healthy eating plan”, but still amazingly delicious and motivational too! (Motivational; as in you can say things like ‘If I read this whole textbook I get to eat another cupcake!’)
The chopped chocolate definitely “maketh” the chocolate cupcake! What I love best is eating these cupcakes when they are still warm from the oven, because the chocolate is just a bit melted, enhancing that delicious chocolate taste that engorges your senses! Mmmmmmmm…..
When chopping the chocolate, I simply get a large knife and start chopping away! You could alternatively grate the chocolate, however I find the task of grating chocolate fairly time-consuming, unentertaining and just a tad dull. Besides, I don’t think anyone minds chocolate chunks in their chocolate cupcakes! And chopping the chocolate is easier and therapeutic (deals with excess anger issues, just joking).
Devil’s Chocolate cupcakes!
Ingredients: 225g unsalted butter softened, ¾ cup caster sugar, 1 ¼ cup self-raising flour, 1 tsp baking powder, 4 eggs, 1 tsp vanilla essence, ¼ cup cocoa powder, 150g dark chocolate roughly chopped.
Steps: Preheat the oven to 175 degrees Celsius. Grease/Line 15 paper cases in muffin tins. Combine the butter and sugar and beat together using electric beaters until pale and creamy. Add the flour, baking powder, eggs and vanilla essence, then beat to combine until smooth and pale. Ensure you scrape the edges between beating to ensure the mixture is mixed thoroughly. Sift the cocoa powder into the batter and add the chocolate, then mix with a large wooden spoon to combine
Spoon the batter into the cases and bake for 15-20 minutes or until golden and a skewer inserted into the centre of the cupcake comes out clean. Cool in tins for 5 minutes before transferring to a wire rack to cool.
Makes 15 cupcakes
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