I can’t believe this recipe! It’s like the cupcake recipe I was after! But that’s not to say it will come further than the next muffin recipe I plan to make…
What I love about this one, is that it’s so soft and airy, and it’s not overly sweet. In fact, there’s this very slight bitterness in it from the cocoa powder, but I LOVE that… especially when eaten with something sweet, like cookies and cream ice cream… 🙂 or strawberries… or more chocolate 😉
This is definitely my type of recipe. Where you don’t sift the flour, and you chuck everything together in a bowl then mix 🙂 Too easy! Also just a note for cake lovers, the original method is to be a cake cooked for 30-40 minutes, I believe.
So… From where I first saw this recipe, over at Stephanie’s amazing blog, the cupcakes have lots of cream on top, and I’m assuming that’s what helps balance the bitterness. No one here fancies cream all that much, so I dusted most of the cupcakes with icing sugar.
Steph, I think your stats must have shot up yesterday. I had the iPod between my fingers and kept flicking through back and forth between your chocolatey recipes!
I’ve bought some buttermilk to make the other muffin recipe you’ve recently put up, so keep an eye out for that one. Until then, enjoy this one, I promise you it won’t fail you. Even Steph promises that, too, I’m sure… Right?
Yields: ~ 30 to 35 (I think I made 33, I can’t remember, they disappeared within minutes)
1 3/4 cups plain flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons vanilla extract
2 cups sugar
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil (I used rice bran oil)
1 cup boiling water
Preheat the oven to 180 degrees celsius (350 F).
Add the first 7 (dry) ingredients into a bowl and mix through.
Next, add the eggs, milk and oil, and beat with an electric mixer on medium speed for a couple of minutes.
Mix in the cup of boiling water (I was scared, so here’s some reassurance: the batter will be thin).
Line a tray with paper cups, and lightly spray them.
Fill each cup with the batter, until about 2/3 full.
Pop into the oven for 20-25 minutes.
You know the toothpick/knife/skewer method (if it’s clean, they’re done), or the bouncy method (when lightly touched, they spring back when cooked).
I had 2 trays in at the same time, and the one on top finished before the one on the bottom, which meant the bottom one was in there for some 30 minutes.
You can brush the tops with cream when they’re warm as suggested by Steph, but I didn’t do this. I dusted most of them with icing sugar once they had cooled.
The ones I hid in my secret stash of goodies, came out the next day moist and extra delicious (I didn’t have any sugar on them, though).
Serve with your favourite cuppa, ice cream, or just dig into with a load of frosting on top.