Chocolate cupcakes are one of my favorite foods to bake. It is always a crowd pleaser and you can choose any frosting flavour. It pairs well with ganache, buttercream, ice cream or even by itself. This recipe can be used to make a cake as well. For an 8 inch cake, just double the recipe and it would take about 45-50 minutes to bake.

Happy Baking!

Servings: 12 cupcakes or 6 inch cake

Prep Time: 20 minutes

Baking Time: 10-12 minutes

Ingredients: 

• 1 cup/125g AP Flour

• 1 cup/180g Castor sugar

• 1/2 cup/30g Cocoa powder

• 1 tsp Baking soda

• 1/2 tsp Baking Powder

• 1 tsp Salt

• 1 egg at room temperature

• 1/2 cup/80g Buttermilk

• 1/2 cup/90g Canola oil

• 1 tsp Vanilla essence

• 1/2 cup/115g Water

• 1/3 cup/40g chocolate

• 1 Tbsp Espresso

Directions: 

1. Preheat the oven to 350F.

2. Sift the flour and cocoa powder to prevent lumps.

3. In a bowl, whisk together all the dry ingredients- Flour, sugar, cocoa powder, salt, baking powder and baking soda

4. In a saucepan, melt the chocolate with the water.

5. In another bowl, whisk together all the wet ingredients- Chocolate-water mixture, egg, buttermilk, oil, vanilla essence and espresso (optional)

6. Mix the dry ingredients into the wet ingredients bowl in 2 parts. This helps to get rid of any lumps.

7. Make sure is fully incorporated and then pour it in cupcake liners, about 3/4th the way up. These cupcakes rise so do not fill it all the way up as it will become a mess.

8. Bake for about 10-12 minutes. Put a toothpick in the centre of the cupcake to make sure its fully cooked. Let it cool before frosting. For cakes it’ll take longer to bake, about 30-40 mins. Check with a toothpick that it’s baked through.

9. Top with buttercream, ganache, ice cream or just have it plain!

Notes / Tips

• If you do not have buttermilk- add milk with 5-6 drops of lemon juice.

• You can use vegetable/olive oil if you do not have Canola oil.

• Coffee is an optional ingredient but it brings out the flavour of the chocolate. Remember it has caffeine so keep in mind and do not add it if baking for children or pregnant women.

• Do not over mix. Just mix till it has no lumps. You do not want gluten formation in cakes.

• Always add dry ingredients to wet ingredients. this prevents lumps and ensures a smoother batter.

• This batter rises so not overfill the cups/tin. fill it max 3/4th the way up.

• Let the cupcakes cool before frosting