I’m such a sucker for anything chocolate. Especially when they are melted inside a gooey moist chocolate cake topped with creamy buttery dark chocolate icing. The down side about chocolate cravings, it will never stop after one bake. It carries on to the next day, the day after, even the week after. I will bake anything with more chocolate in it. Guaranteed! It’s like a bad karma. Well probably a “chocolate karma” is more suitable.
I had baked several different chocolate based recipes as in Chocolate Pearl Cake, Donut Brownie, Banana Choco Cobbler, Macademia Brownies, Brownie Cupcakes ala Bakerzin, etc. The best of all, however is the Double Chocolate Peanut Butter brownies. Besides that gorgeous dark chocolate frosting, the real treasure is inside, the melted dark chocolate & peanut butter chips inside. Ohhhh, it’s heaven! Please note though, do not use those cheap *estle or other lower brand cocoa powder. I would prefer to use the dutch processed cocoa powder … or the best there is, Valrhona. After all, if you are a baker, you should know better that Dutch cocoa has smooth taste, low in acidity and gives much darker color.
More on cocoa powder facts from David Lebovitz
I personally like Droste, and my second option is Van Houten brand. (pls do not use those manufactured in M*l**sia, they taste pretty gross). In this recipe however, I use a pack of “Duncan Hines Dark Chocolate Fudge Cake Mix“. Beautiful result, gorgeous silky smooth texture and spongy.
(read this recipe on your iphone)
For Cupcakes:
* 1 1/3 cups of water
* 1/2 cup vegetable oil
* 3 large eggs – room temp.
* 3 tbs of Dutch cocoa powder
- 24 Cupcakes: 19-22 minutes
- Prep: PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans. GREASE sides and bottom of each pan with shortening. FLOUR lightly. (Use baking cups for cupcakes).
- Mix: BLEND dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter in pans and bake immediately.
- Bake: BAKE following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.
* 1/3 cup Dutch cocoa
* 1/2 cup dark chocolate chips
* 1/4 tsp salt
* 1/2 cup heavy cream
* 1 tsp vanilla
1.) Place all ingredients in a bowl
2.) Heat in microwave till chips softened. Stir & set aside
3.) Whisk 4 tbs butter + 1/2 cup shortening + 2 cups sifted icing sugar till fluffy
4.) Mix in half of choco mixture. Whisk till smooth
5.) Add the rest of choco mixture, add 2 cups of sifted icing sugar
6.) Check consistency, add icing sugar if too soft or add heavy cream if too stiff
** For the icing, I use Wilton’s 1M cupcake decorating tip.
mmm this looks like such a wonderful cupcake recipe, although (unless im being totally blind sorry!) is there no flour in the cakes at all..?
Hiya there Sasha, I use the instant mix of “Duncan Hines” Dark Chocolate Fudge Cake. Should be easy to find in supermarkets… otherwise, Betty Crocker would also have something similar
cheers