Moist Dark Chocolate Cupcakes 特濃朱古力杯子蛋糕

Portion: 18 cupcakes
Time: 2hrs

Dark Chocolate Cupcakes Ingredients:

All purpose flour x 130g
White sugar x 100g
Dark cocoa powder x 40g
Baking soda x 1tsp
Sea salt x 1tsp
Egg x 1 (large)
Buttermilk x 120ml *
Vegetable oil x 120ml
Vanilla essence x 1tsp
Hot water x 120ml

* Substitution of buttermilk:
Full fat milk x 120ml
Lemon juice x 1tbsp
Mix these 2 ingredients and let it rest for at least 10 minutes

Chocolate Frosting Ingredients:

Unsalted butter x 140g (room temperature)
Dark chocolate chips x 150g (melted)
Dark cocoa powder x 1tbsp
Icing sugar x 280g
Sea salt x 1pinch
Whipping cream x 100ml (whipped to ready to use)

Directions for Cupcakes:

1. Preheat oven to 150c and prepare a cupcake mould with liners.
2. Add the dry ingredients to a large bowl and whisk together. Set aside.
3. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Add the water to the batter and mix until well combined. Batter will be thin.
6. Fill the cupcake liners about 3/4 full and bake for 18-20 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then transform to a cooling rack to finish cooling.

Directions for Chocolate Frosting:

1. Beat the butter in a large mixer bowl and mix until smooth.
2. Add the melted chocolate and mix until well combined.
3. Add the cocoa powder and mix until well combined.
4. Add half of the icing sugar and whipped cream and mix until well combined.
5. Add the remaining icing sugar and whipped cream and mix until smooth and to the right consistency of frosting.
6. Pipe the frosting onto the cupcakes and decorate.