Chocolate Cupcake Base
3/4 cup Plain flour
1/4 cup Cocoa powder
1/2 cup Castor Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Vanilla Essence
80g Butter, melted
1/2 cup Milk
1) sift together dry ingredient and then add sugar.
2) Make a small well in the center and add the rest of the ingredients.
3) Beat 2 minutes on medium, make sure all lumps have disappeared. (remember to scrape down sides of bowl!)
4) Place patty cases in muffin tray and fill them just above halfway with the batter.
5) Bake 10 min for mini muffin tray or 16 min for regular muffin tray.
6) Cool and ice or just leave plain.
After making the cupcakes we stuck them in front of a fan made a makeshift baking paper icing bag and piped a few of these goodies with the leftover ganache from last week (Yes, ganache lasts for at least a week in the fridge because of the high sugar content!)
Taste: 9/10: Chocolatey enough without being overbearing, this is perfect to go with flavoured icing.
Texture: 9/10: A lovely cakey texture, not dry and not too heavy.
Difficulty: Easy: After I had all the ingredient and utensils out on the kitchen bench, Pumpkin and I made these in under 15minutes and they were baked in another 15 minutes, we cooled them quite fast using a fan.
Overall: 9/10, delicious chocolatey yet light. Definitely making these again next time with nicer patty cases and actual icing bags and maybe some shiny cachous.
Taste: 8/10 Got the chocolate taste.
Texture: 8/10 Soft and spongey. Make sure you whack on a 6 inch layer of ganache, otherwise it'll taste a little dry, and who doesn't love extra sugar.
Difficulty: Easy. Just mix and bake.
Overall: 8/10 This super simple recipe is great for tea parties.