Food Spotlight: The World’s Best Chocolate Cupcakes

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Cupcakes have great novelty to them, and there’s simply so much you can around them. From decorating, to flavour combinations and textures – there really is no limit to what you can do with the humble cupcake.

The origins of cupcakes supposedly date back to the UK Victorian times, where left over cake mixture was cooked in teacups so the staff at large houses could eat them. This simple concept has now turned into a global phenomenon with recipes and TV shows becoming increasingly popular. Chocolate cake is also a long-time favourite, so this recipe aims to help you bake easy and deliciously rich chocolate cupcakes.

The below picture is how they should look on completion. This batch have been finished with a Vanilla butter cream frosting, and topped with a piece of chocolate covered honeycomb:

This wonderful recipe creates a batch of 12 large cupcakes; which are all moist, well-risen and rich (full of chocolaty goodness). They make perfect gifts for any occasion and can be customised to your heart’s content. They can be a great alternative to a traditional birthday cake and go down a storm in any office as all people love food delivery right to them! This recipe was conceived in Toronto, where food delivery and takeout is big – and these create the perfect dessert.

You need to start prepping the following ingredients:

200g plain flour
325g caster sugar
100g cocoa powder
125ml vegetable oil
1.5tsp baking powder
1.5tsp bicarbonate soda
250ml milk
2 eggs
1tsp vanilla
250ml boiling water

There’s a fair number of different ingredients there, but don’t fret. It’s actually very simple and there’s not much mixing and no complicated processes. Start by preheating your oven to 180 degrees/gas 5 and lining a cupcake/muffin tin with the cases of your choice. Personally I think red cases go really well with the dark velvet colour of the cake.

A food mixer such as a KitchenAid or Kenwood Chef can help speed all this up, but a hand electric mixer will do if you do not have access to such equipment. Start by adding all the wet ingredients apart from the boiling water. This would be a good time to get the kettle on so the water is ready when you need it.

Mix all these wet ingredients (including the eggs) with the sugar and start adding in the flour, cocoa powder, bicarb and baking powder. There’s no butter in the recipe as the wet mix stays moist and the oil keeps it soft. On mixing this it will go very dark brown, and now it’s time to add the water. Pour in the boiling water very gradually and you’ll notice the mix goes very running. Don’t worry though – this is normal.

Once mixed; can pour evenly between the cupcake cases, and as the mixture is wet it is very easy to pour the mix straight from a jug to create evenly filled cupcake cases. Don’t worry if the mix looks too wet, it will start firming up and rising in the oven. Put them in for around 20 minutes until the sponge has risen to a perfect dome and a knife comes out clean with inserted right into the cake.

Decorate these however you like. Make a chocolate ganache or something a little more complicated if you feel adventurous enough. Personally I think vanilla butter cream is the perfect combination and can be made with 250g of butter, 500g of icing/powdered sugar and a tsp of vanilla essence. Top the cakes with sprinkles, chocolate buttons or other foods in order to finish off your creations.

Steve writes for Just-Eat, who provide food delivery and takeout (pizza, Chinese, sushi) across Canada – especially in Toronto, Montreal, Vancouver and Ottawa.

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