27 Jun 2010

Baking 101: Chocolate Cupcake

My search for the chocolate fudgy frosting ala goldilocks is over. I sooo love the frosting that it almost did not make it to the cupcakes...oh well, I am not telling the truth. But really, I think i was able to consume 4 teaspoons of the frosting.


When I saw the recipe from here, I was quite challenged with the frosting. A lot of readers were not able to make the fudgy consistency...theirs was runny. I proved that patience is really a virtue. I had a good 25 minutes of stirring the frosting to achieve the spreadable consistency. But it was really worth it!

The cake itself was also good. It's not that sweet...it complements the sweetness of the frosting. But i'll experiment the next time buy adding half cup more of sugar.


These cupcakes are my post birthday cuppies. I'll bring them to the office tomorrow...

Some of these are dry, around 6 pieces, I overbaked them...sorry hehehe!.  


You can try making your own...here's the recipe. Very easy to make.

Ingredients for the Cake
1 cup Hershey's Cocoa
2 cups boiling water
2 and 3/4 cups all purpose flour, sifted
2 tsps baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup butter softened
2 1/2 cup brown sugar
4 pcs eggs, large
1/2 tsp vanilla

Procedure

1. Mix the Cocoa and boiling water until well incorporated and lumps free. Set aside and cool.
2. In a separate bowl, mix all the dry ingredients (flour, baking soda, baking powder,and salt)
3. In another bowl again, cream butter, gradually add sugar, beat with mixer until light and fluffy.
4. With mixer at low speed, add eggs one at a time, mix thoroughly after each addition.
5. Add vanilla.
6. Alternately add the dry ingredients and the cocoa mixture. Mix thoroughly after each addition. Make sure to begin and end with dry ingredients.
7. Bake at 350F for 20-25 minutes or until the toothpick inserted comes out clean.
8. Cool completely before frosting.

Fudgy Frosting
1 can condensed milk
1/2cup cocoa
1/4 cup butter

1. Mix the milk and cocoa powder with wire whisk until you see no lumps
2. Cook in a double broiler (i used an improvised double broiler -- a smaller saucepan on top of a bigger saucepan half filled with boiling water). Continue stirring until thick, but not the yema thickness.It should still be spreadable.

3. Remove from fire, cool a little and spread it in the cupcakes.

Try this recipe and hope you'll like them.

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