Chinese New Year cupdakes with homemade marshmallow fondant |
Dark Chocolate Cupcake Recipe
Adapted from Brown Eyed BakerIngredients
113gm unsalted butter
2 oz bittersweet or semi-sweet chocolate, chopped
1/2 cup cocoa powder
3/4 cup all-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
2 eggs, room temperature
2/3 cups granulated sugar
1 tsp vanilla
1/2 tsp salt
1/2 cup sour cream
Method
- Preheat oven. See below for temperature and oven setting.
- Melt butter, chocolate and cocoa powder over simmering water. Then cool to warm-to-touch.
- While waiting for chocolate mixture to cool, sift flour, baking soda and baking powder in a bowl. Mix to combine.
- Beat the eggs with electric mixer. Add sugar, vanilla and salt. Mix till fully combined.
- Take the egg mixture off the mixer stand. Pour in the cooled chocolate mixture. Mix with a spatula or spoon till combined.
- Add 1/3 of the flour mixture, mix to combine.
- Add sour cream, mix to combine. It's easier to blend in the sour cream at this stage while the mixture is still quite thin.
- Add remaining flour mixture, mix to combine.
- Divide batter into cupcake casings, filling each one 1/2 full, and bake.
For mini cupcakes, bake at a slightly lower temperature, 130-135°C for 18 minutes. The recipe yields 24 mini cupcakes.
Oven Setting
It's important to bake cupcakes using the top and bottom heating element of the oven, instead of fan-assisted convection, and bake them in the middle rack in a single tray or layer. I've learned that using fan-assisted convection could result in cupcakes with lopsided dome tops (caused by the wind from the fan before the cupcakes fully set).
Homemade marshmallow fondant cupcakes |
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