Mocha Chocolate Chip Cupcake

I attempted my first cupcake yesterday. It turned out so well that my hands are itching to blog it right away despite a sink full of vessels that needs to be washed. So here I come!

Yesterday I discovered if baking is fun, baking a cupcake is super duper fun. I do not know what got me so excited – whether the cupcake liners or my new icing syringe set or the chocolate chips that I have been hunting for all over Hyderabad for a couple of months (which by the way, I finally found in general bazaar!). I totally enjoyed the whole experience though the second batch of cupcakes had to face some disastrous situations like the liners collapsing along with the batter and a 2 hour power-cut halfway through the baking. Thankfully they tasted just as good as my first batch!

The highlight of the evening was watching my little girl enjoy the cupcake with the icing smeared all over her pretty face! Thank you Maria Chechi for the recipe!

Ingredients

  • 2 eggs
  • 125 gms unsalted butter, softened
  • 1 cup caster sugar (process 1 cup usual sugar in a food processor/mixer until fine, but don’t powder it like icing sugar)
  • 1/2 milk, room temperature
  • 1 tsp vanilla essence
  • 2 tbs instant coffee powder (I used BRU!)
  • 2 cup all-purpose flour (maida)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
Icing
  • 1.5 cup icing sugar
  • 125 gms unsalted butter, softened
  • 1 tsp instant coffee powder
  • 1 tsp vanilla essence
  • Chocolate chops to decorate
Method
  • Preheat the oven at 180C for 10 minutes just before baking.
  • Line a 12-cupcake tray with the cupcake liners.
  • In a medium sized bowl, beat the eggs lightly and then add the butter, vanilla essence, milk and sugar. Beat till light and fluffy. 
  • In a separate bowl, sieve the all purpose flower, salt, baking powder and coffee powder twice.
  • To this add the wet mixture in three portions. Combining gently after each addition.
  • Once combined, stir through the chocolate chips.
  • Divide the mixture between the prepared cupcake tray. Bake for 30 minutes until risen and firm to touch.
  • Cool at least for an hour before icing.
For Icing
Beat the butter, sugar, vanilla essence and the coffee powder with an electric mixer. Transfer portions of it into a icing cone fitted with the nozzle of your choice and unleash your creativity on the cupcake!
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