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
  3. Do we switch the top and bottom flame on at the same time?

    ReplyDelete

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