For those who have read my book and follow me on social media, it’s no secret I LOVE to bake!
If you have read my book Perfect Imperfections you will see I mention many delectable foodie items in the novel, one being chocolate. Recently I baked my family some chocolate cupcakes, and ever since, everyone has been asking me for the recipe.
I have already shared the main Character Sarah’s real hot chocolate recipe with you, and now I will share my chocolate cupcakes too.
For the cake
1 & 3/4 cups cake flour
1 cup cocoa powder
1 & 2/3 cups sugar
2tsp baking soda
1tsp baking powder
2 large eggs
1 cup milk
3/4 cup canola oil
1tsp vanilla essence
1 cup boiling water
15 cupcake holder cases
For the chocolate icing
3 & 1/2 cups icing sugar
1 cup cocoa powder
1 cup unsalted butter, softened
3/4 cup milk
For the cake:
Preheat the oven to 180 degrees celsius (350 degrees F)
Line a cupcake baking tin with cupcake casings
In a large bowl stir together the flour, cocoa powder, sugar, baking soda, baking powder until well combined
Mix in the eggs, milk, oil and vanilla until throughly combined
Carefully mix in the boiling water until the consistency is even. The batter will be thin, this is exactly how it should be.
Pour the batter into the cupcake tin and bake for 20 – 30 minutes, or until a knife or toothpick inserted comes out clean.
Allow the cupcakes to cool before icing
For the icing:
In a bowl. stir together the icing sugar and cocoa powder until well combined. Set aside
Using an electric mixer, whip together the softened butter on a medium speed until creamy (about 2 minutes).
Turn the mixer down to a lower speed and slowly spoon in the icing sugar/cocoa mixture until all is complete (it will resemble coarse sand).
Slowly pour in the milk, a little at a time, until the desired consistency is reached (you might not use all the milk, or you may need more).
Whip for another 2 minutes until light and fluffy and then ice your cooled cupcakes.
Happy eating everyone and be sure to send me your pictures!
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