Treat the chocolate lovers of your family with this delicious cupcake frosted with chocolate icing.
|Type of dish:||Cupcake|
|Place of origin:||USA|
|Total Time:||1 hrs|
|Prep Time:||45 mins|
|About the Recipe:||Ideal for snack, breakfast and kids party.|
2Brown sugar - 4 oz (100gms)
3boiling water - 1cup
4Unsalted butter - 5 oz (150gms)
5Caster sugar - 5 oz (150gms)
6Plain flour - 8 oz (225gms)
7Baking powder - 1/4tsp
8Baking soda - 1/4tsp
9Vanilla essence - 1tsp
10Eggs - 2
Method of Preparation
Preheat the oven to 180 ° c. Butter your pan.
Put the cocoa powder and 100gms brown sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
Cream the butter and caster sugar together, beating well until pale and fluffy.
While this is going on – or as soon as you stop if you are mixing by hand – stir the flour, baking powder, and baking soda together in another bowl, and set aside for a moment.
Dribble the vanilla essence into the creamed butter and sugar mixing all the while. Drop in the egg, quickly followed by a scoopful of flour mixer and then the second egg.
Keep mixing and mix the rest of the dried ingredients and then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.
Divide this batter between the 2 prepared tins and bake in the oven for about 30 minutes, or until a cake tester comes out clean.
Take the tins out and leave them on a wire rack for 5 – 10 minutes, before turning the cakes out to cool.
Always keep the ingredients at room temperature.