23 Feb 2014

Grown up go-to chocolate cupcakes

Yes I know I sound a bit american with the "go-to" but seriously every time I think of making of chocolate cupcakes this is the recipe I go to. Never mind all those recipes earmarked in the Hummingbird bakery books....I say grow up because they have lots of dark chocolate in them. I have been making them for a long time and have made them a lot over the years so I can't believe I am only just sharing them with you now!  You have to try them to know what I mean when I say they are really good! Tender, soft, very chocolatey sponge topped with a thin cap of crisp dark chocolate. And super easy to make too. Recipe is from the book by the author of fave blog Orangette "A Homemade life". A little instruction from experience: do not overfill the cases-the batter is very liquid and the cakes rise quite a lot and will be very soft when cooked. So under fill if anything! And seeing they are delicate when taken out of the oven use foil or thick cupcake cases if you can.

For the cupcakes:
1 oz finely chopped dark chocolate
1/2 cup hot coffee
1 cup sugar
3/4 cup plain flour
1/2 cup cocoa powder
1/4 tsp baking powder
1/2 tsp bicarbinate of soda
1/4 tsp salt
1 large egg
1/4 cup canola oil
1/2 cup plain yoghurt
1/4 tsp vanilla extract

For the glaze:
8 oz dark chocolate 

Preheat oven to 300 ◦ F or 150 ◦C
Pour hot coffee over the chocolate and leave to melt stirring occasionally.
In a medium bowl whisk sugar, flour, cocoa powder,baking soda, baking powder, and salt.
In a separate bowl/mixer beat the egg on medium speed until it is pale yellow, about 1 minute. Add the oil,yoghurt and vanilla, beating well.Gradually beat in the chocolate mixture. add the dry ingredients all at once, and beat on low speed until the batter is just combined. Spoon batter in cupcake cases. bake for 20-25 mins or until skewer inserted comes out clean. Allow to cool completely before glazing. To glaze, melt chocolate and spread a thin layer on each cupcake with a teaspoon. let the glaze harden before serving.
Recipe in book says this makes 12 muffin size cupcakes but with the gold liner I use I always end with 25-30! I also also have melted chocolate left over so you may want to melt less than 8 oz for the glaze.....