There is nothing better than a delicious moist chocolate cupcake or cake…and this recipe from Robyn Stone’s blog : Add a pinch, could easily be the best chocolate cake recipe ever. The mixture is rich, chocolatey and yummy. As it is a cake recipe, we adapted it slightly for cupcakes and added chocolate chips (Angelique’s idea) to the batter to add that little extra chocolate bite.
We then iced the cupcakes with red icing using a open star nozzel (M1 – if you want to buy one from Kadies). These were the basis of the dragon cupcake cake we made for my husband’s surprise birthday…want to see how the cake turned out…visit my blog post.
Below are some images of the cupcakes and of course the recipe for the cupcakes. A big thank you to Angelique & Candy for all the help!
Prepare your muffin/cupcake trays by place cupcake baking cups into them. Depending on the size of cupcakes you make, it will make between 24 – 36.
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of your stand mixer. Whisk through to combine.
Add milk, vegetable oil, eggs, and vanilla extract to the flour mixture. Mix together on medium speed until well combined. Reduce speed and carefully and slowly add the boiling water, bit by bit, to the cake batter. Once all the boiling water has been added, beat on a high speed for about 1 minute to add air to the batter.
Distribute the cake batter evenly between all the cupcake baking cups. Bake in the oven for approximately 12 minutes, until a toothpick or cake tester inserted in the center comes out clean (If making a cake – bake for 30-35 minutes).
Remove from the oven and allow to cool completely before icing.
Ice the cupcakes using your preferred icing or serve with a sprinkling of icing sugar…yum yum!