It’s been long since I baked something using chocolate. I have been baking a variety of things, some for the blog, yes, but chocolate is the whole and sole reason I took to baking. My conscious was pricking me for not utilizing the mounted pile of compound chocolate that usually doesn’t last more than a month. So one fine weekend, to satisfy my ego and my taste buds, I pulled out a recipe of Chocolate Cake all set to bake.
The chosen recipe was off the label of a prominent brand of cocoa powder that I received (a boxful) as a gift lately. A very simple, one bowl type recipe where you just dump everything in a vessel, mix it and bake it. Yes, that simple! My kinda recipe, especially when I am impatient to bite into one of my chocolate creations.
I had never baked cupcakes so I decided to spoon the batter into cupcake moulds and since this greedy soul (me) was craving chocolate I decided to add chocolate chunks to the batter (as chips would have failed here). After using chocolate chunks in Double Chocolate Chunk Oat Cookies, I have become a fan and try to use them wherever I can for the XXXtra special chocolate extravagance.
The sight of every cake makes Nabeel sing “Happy Birthday to you”. That is how he relates to cakes after attending the many birthday celebrations of classmates in school. So whenever I bake or buy cakes/cupcakes Nabeel has to sing and cut the cake with a knife. Sadly, he doesn’t enjoy eating the cakes with same enthusiasm. I hope that changes soon praying.
I made the cupcakes on a Sunday morning and they easily made up for the “absent” breakfast (that I never would have managed to make). Unintentionally, our Sunday begun with a celebration and the day was well spent in good spirits.
Why don’t you bake these moist cupcakes and celebrate too, in Nabeel style? 🙂
Chocolate Chunk Cupcake Recipe
Ingredients to make 12 to 15 cupcakes
1 cup castor sugar
1 cup flour
3 tablespoons good quality cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
A pinch of salt
½ cup milk
¼ cup oil
1 teaspoon vanilla extract
½ cup hot water
Dark chocolate (approx 150grams)
Step 1 – Heat oven to 180 C. Line cupcake tray with wrapper and keep ready.
Step 2 – Cut the chocolate into bite sized chunks.
Step 3 – Except the chocolate chunks and hot water, add all ingredients in a bowl and beat on medium speed for 2 minutes. If mixing manually, whisk till the ingredients combine well to for a smooth batter.
Step 4 – Slowly mix in water, it’s going to be a thin batter compared to usual cake batter. Do not panic.
Step 5 – Pour in the prepared tray and bake for good 30 to 35 minutes.
Step 6 – Keep looking through the oven glass door, just when you think the cupcakes have risen and will be ready in a few minutes, remove the tray and dip the chocolate chunks in the cupcakes. You have to be real quick here as the cupcakes might sink if the temperature fluctuation is for too long. Also make sure the chocolate chunks are not placed on top but dipped right in covered at least 80% by the batter. If they are left on top they will burn. Use your judgement to gauge if the cupcakes have baked enough to hold the chunks.
Step 7 – When ready remove the cupcakes and let them cool before indulging.
Tips: 1) If you find the chunks are burning in spite of being dunked well in the cupcakes then lightly place foil on top and bake.
2) The cupcakes are not too sweet..the chunks lend their light sweetness and bitterness to the flavour. Choose which chocolate you want to use, accordingly.
3) Since the batter of this recipe is going to be very thin it is not a good idea to mix the chunks in it before baking. Thus, refrain from doing so.
Till then, love Being a Mommy!