Treat the chocolate lovers of your family with this delicious cupcake frosted with chocolate icing.
| Course: | Snack |
| Type of dish: | Cupcake |
| Place of origin: | USA |
| Main ingredients: | Butter/Sugar/Flour/Chocolate |
| Total Time: | 1 hrs |
| Prep Time: | 45 mins |
| Calories: | 176.41 |
| About the Recipe: | Ideal for snack, breakfast and kids party. |
| Serving temperature: | Normal |
Ingredients
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
Step 1:
Preheat the oven to 180 ° c. Butter your pan.
Step 2:
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.
Step 3:
Cream the butter and caster sugar together, beating well until pale and fluffy.
Step 4:
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.
Step 5:
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.
Step 6:
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.
Step 7:
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.
Step 8:
Take the tins out and leave them on a wire rack for 5 – 10 minutes, before turning the cakes out to cool.
Tips
Always keep the ingredients at room temperature.
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