About
Its ok to be a little sinful.
Here are some amazing cupcakes (well, mine aren't exactly cupcakes, I ran out of small cases :S) They smell amazing and taste just as good!
Awww, look at the little tiny cake(pic 2), I ran out of mix XD
Warning: Picture heavy!
Damn I need a piping bag! Using greaseproof paper is so damned messy. *begs santa*
I made more of these the other day but with double the quantity of milk. They were super squishy and sticky and oh-so-yummy!! So its your choice now whether to get mega soft or super squishy cupcakes ^^
Tags
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nina.eriksen.90834 added Devilishly Good Chocolate Cupcakes to To-make
06 Dec 13:27
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Joy A. added Devilishly Good Chocolate Cupcakes to Food
04 Feb 22:33
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Annie q. favorited Devilishly Good Chocolate Cupcakes
07 Nov 21:39
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Vicky Ninja entered her project Devilishly Good Chocolate Cupcakes to Pop Bakery
16 Aug 16:05
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Vicky Ninja entered her project Devilishly Good Chocolate Cupcakes to Mix Tape Zine
11 Aug 14:26
You Will Need
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Step 1Gather all your ingredients.
Preheat your oven to 350 degrees F (175 degrees C) -
Step 2Whoops! Forgot the vanilla!
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Step 3Measure out everything except the eggs into the mixing bowl.
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Step 4Mix on a low speed until all the ingredients are combined.
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Step 5Beat on a high speed for 2 minutes. If you dont have a mixer you'll have to rely on muscles!
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Step 6Add the eggs and beat on high speed for another 2 minutes.
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Step 7Set out the cupcake cases into the trays.
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Step 8Measure out the mixture into the cupcake cases. The easiest way to do this is to use a desert spoon and a teaspoon, desert spoon to spoon the mixture over and the teaspoon to scrape the extra mix off the desert spoon.
(Note: I filled mine up too far! The mix rises! The results of which can be seen in step 10) -
Step 9Bake for about 15 to 20 minutes.
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Step 10Test your cakes with a fork. Push it all the way into the largest cake, pull it out. If it comes out clean the cakes are cooked, if not put them back in the oven and repeat this every couple of minutes until cooked.
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Step 11For the frosting:
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Step 12Beat the butter on high speed for 30 seconds or until soft.
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Step 13Add the cocoa and 1 cup of icing sugar and beat until incorporated.
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Step 14Add half the milk and remaining icing sugar and beat until incorporated.
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Step 15Continue to add milk until you get the consistency you want.
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Step 16Pipe on the frosting. You can do this with a piping bag and nozzle or using baking parchment folded into a cone (same way you fold filter paper to fit a funnel) with a small hole snipped in the end.
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Step 17Pipe the frosting on in a circular pattern. I tested this out on the mini cupcake (it came in handy after all!) Pretty good for a first attempt I think.
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Step 18Your cupcakes are finished!! Let the frosting dry before eating (or it could get very messy!)
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And yes, icing sugar is the same as powdered and confectioners sugar
And ehm, icing sugar. Is that like powdered sugar?
What a mess.
My pastry chef mother says 1 1/2 teaspoons sounds more about right.
You might want to fix that.
im in like with them.
CO + K User