Soft Moist Chocolate Cupcake



soft, moist and fluffy, chocolate cupcake recipe.

Ingredients for 10-12 medium size cupcakes:

all-purpose flour 170g (1 cup)
baking powder 1&1/2 tsp
sugar 140g (3/4 cup)
eggs 150g (3 large)
salt 1/4 Tsp
cocoa powder 20g (1/4 cup)
milk 120g (1/2 cup +2 tbsp)
oil or butter 80g (1/2 cup + 2tbsp)
coffee 1tsp
vanilla 1-2 tsp

bake for 20 - 25 mins at 160°C preheated oven


Method:

* sift flour and baking powder together.
* melt cocoa, vanilla and coffee in hot milk and let it cool down
* In another bowl beat the eggs, salt and sugar
* add oil of butter and beat well
* now add the cocoa mixture and gently mix
* add flour in three batches and gently fold in big stroaks just until all incorporated
* preheat the oven at 160°C
* pour into greased cupcake pan
* tap the pan on the surface to get rid of big air bubbless
* bake at 160°C for 20 mins


Note:
* over baking makes cake dry and hard. check your cake and stop baking as soon as it is done. when you insert a toothpick in the middle, a few crumb should still be sticking on it.
* do not overmix the batter
* this is not a chiffon sponge cake so don't expect to be light sponge but it will be soft and moist and delicious.
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Comments

  1. Let me know if you have any question

    ReplyDelete
  2. My cupcake sinks from bottom after it cools down....Why this happens??
    I don't over mix...Even I have started keeping baking powder in refrigerator....
    I don't overfill my cupcake tin...Then also my cupcake sinks from bottom.

    ReplyDelete
    Replies
    1. I think it's under-baked. Place the tray in the lower side of the oven or bake little longer.

      Delete
    2. What is 160 degrees in far.?

      Delete

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