Everything started with those Cupcakes, it’s been about 1 1/2 years ago when I had my first Cupcake ever, self made by me, because you can’t buy them here in town. I didn’t even know what the difference to a muffin is. Forgive me my beloved Cupcake! So I was just curious and started making them, and that made me baking and baking and never stop baking, trying new recipes constantly.
I have to admit I was lonely when I started baking. My husband was out of town during the weeks for his Job and my daughter would go to bed at 6.30 pm. I needed something to do during these long nights. It was one of the best things I ever started.
These chocolate Cupcakes are so moist and tender, they melt in your mouth. I like them the best with Vanilla Frosting. You can set some fresh fruits on top, like blueberries, or raspberries. Another good combination is Peanut butter filling, or frosting.
I made this batch for a really good old friend of mine for his Birthday. He munched down 5 of them this day. That made me very happy.
Recipe for Chocolate Cupcakes
(makes about 15)
- 1/2 cup (50g) unsweetened cacoa powder
- 1 cup (240ml) hot boiling water
- 1 1/2 cup (180g) flour
- 2 teaspoons baking powder
- a pinch of salt
- 1/2 cup (115g) butter or lactose free margarine
- 1/2 cup (100g) sugar
- 1/4 cup (50g) brown sugar
- 2 eggs
- 2 teaspoons Vanilla extract or Vanilla Bean
Preheat the oven to 375 degrees Fahrenheit (190 Celsius) and line a muffins pan with paper forms.
Pour the hot water over the cacoa powder stir well and set aside.
Mix the flour with the salt and the baking powder and set aside.
With an electric mixer, cream butter and sugar. Add the eggs and Vanilla mix until combined. Add the flour and beat on medium speed by adding the cacoa. Mix until you can’t see white spots in the batter.
If this batter seems to you very liquid, don’t worry , that’s the way it should be.
Now you fill the forms about 3/4 full with the batter and set them in the oven for about 12 minutes. Never forget to test if they’re done by sticking a toothpick in the cupcake. The pick has to come out clean.
Vanilla Butter Cream Frosting
- 1/2 cup (115g) lactose free margarine or unsalted butter, room temperature
- 3 to 4 cups (300-400g) confectioners’ sugar
- 1/4 cup (60ml) milk, or soy milk
- 1/2 teaspoon pure vanilla extract, or vanilla bean
With an electric mixer cream the butter and add the confectioner’s sugar, add milk and Vanilla and beat until light and fluffy for about 2 minutes. Use a piping bag with a big tip to decorate.