One of my blogger friends suggested my blog to her friend/reader when the recipe for chocolate cake was requested. Funny thing is that person got overwhelmed by so many chocolate cake recipes but none of them were simple for her. I think she went through the recipe index for cakes and didn't look down for the 'Quick Chocolate cupcakes'. I had an opportunity to make these cupcakes for my neighbor's kid's birthday. They wanted some vanilla cupcakes and some chocolate cupcakes. This is very chocolatey since coffee enhances the flavor.
One Year Back - Pumpkin Chocolate Chip Bread
Two Years Back - Vegan Sourdough Chocolate Cake with peanut butter glaze
Three Years Back - Sourdough Pumpkin Spice Cake
Ingredients: (Makes 12 standard sized cupcakes)
All purpose flour - 1 cup
Cocoa - 1/2 cup
Sugar - 1 cup
Salt - 1/2 tsp
Baking Powder - 1 1/2 tsp
Semi sweet baking chocolate - 1 Oz chopped fine(See Notes)
Oil - 1/3 cup
Eggs - 2 large
Strong freshly brewed coffee - 2/3 cup
Vanilla - 2 tsp
Method:
Preheat the oven to 400 F. Line a 12 muffin pan with cupcake liners. Set aside. In a bowl, whisk together flour, salt and baking powder. In another bowl, take the semisweet baking chocolate and pour hot coffee over it. Whisk and let it sit till it comes to room temperature and the chocolate has melted. In a larger bowl, beat eggs, oil, cocoa and sugar till thick and creamy. Stir in vanilla. Add dry mixture to the egg and sugar mixture alternating with coffee and chocolate mixture starting and ending with dry mixture. Whisk gently. This is a thin batter. Divide the batter among the cups and place in the oven. Immediately after closing the oven door, reduce the temperature to 350 F (325 in case of non stick or dark pan). Bake for 20 - 23 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes and then remove to the wire rack to cool completely. Serve as is or frost with your favorite frosting.
Notes:
You can use up to 3 Oz of semi sweet chocolate squares. It just increases the intensity of the chocolate and doesn't alter the texture of the cupcakes.
Enjoy.
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Two Years Back - Vegan Sourdough Chocolate Cake with peanut butter glaze
Three Years Back - Sourdough Pumpkin Spice Cake
Ingredients: (Makes 12 standard sized cupcakes)
All purpose flour - 1 cup
Cocoa - 1/2 cup
Sugar - 1 cup
Salt - 1/2 tsp
Baking Powder - 1 1/2 tsp
Semi sweet baking chocolate - 1 Oz chopped fine(See Notes)
Oil - 1/3 cup
Eggs - 2 large
Strong freshly brewed coffee - 2/3 cup
Vanilla - 2 tsp
Method:
Preheat the oven to 400 F. Line a 12 muffin pan with cupcake liners. Set aside. In a bowl, whisk together flour, salt and baking powder. In another bowl, take the semisweet baking chocolate and pour hot coffee over it. Whisk and let it sit till it comes to room temperature and the chocolate has melted. In a larger bowl, beat eggs, oil, cocoa and sugar till thick and creamy. Stir in vanilla. Add dry mixture to the egg and sugar mixture alternating with coffee and chocolate mixture starting and ending with dry mixture. Whisk gently. This is a thin batter. Divide the batter among the cups and place in the oven. Immediately after closing the oven door, reduce the temperature to 350 F (325 in case of non stick or dark pan). Bake for 20 - 23 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes and then remove to the wire rack to cool completely. Serve as is or frost with your favorite frosting.
You can use up to 3 Oz of semi sweet chocolate squares. It just increases the intensity of the chocolate and doesn't alter the texture of the cupcakes.
Enjoy.
It's indeed a very simple yet delicious looking cupcake.
ReplyDeleteDeepa
Catchy and very attractive cupcakes.
ReplyDeleteOh wow, I'm drooling!
ReplyDeleteThey look so tempting.
ReplyDeleteIf I want to use only one egg (to lessen egg smell), how can I substitute the other egg? Also, can I use instant coffee (bru) to make coffee?
Swapna,
DeleteYou could use 1/4 cup thick yogurt instead of one egg. You could use bru but personally I prefer the regular brewed coffee. But it should be fine as it is just to intensify the chocolate flavor.