My 3 year old is a chocoholic, so often I make these chocolate cupcakes for his evening snacks. These are super moist, fluffy and very easy to prepare. I frosted the cupcakes with very simple and instant nutella spread. The topping was actually a twist on otherwise plain chocolate cupcakes. And believe me it complemented the cupcakes really well. Do try these cupcakes and you won't be disappointed.
Yields: 10-15 cupcakes, Baking time: 20-25 minutes
1 1/2 cup Flour (all purpose)
100 gm unsalted Butter (softened)
60 gm Dark Chocolate
1 1/2 cup white Sugar(granulated)
1/2 cup Cocoa powder
1/2 Vanilla extract
1 tsp Baking powder
1/2 cup Water
Pinch of salt
4 tbsp Nutella spread
1/4 cup heavy whipped Cream
Pre-heat the oven to 350 degrees F (175 degrees C). Grease 12 cup cake pan.
In a small saucepan, heat water and add chocolate, stir until completely melted. Switch off the heat and allow the chocolate to cool.
Sift the flour with baking powder, cocoa powder and salt. Beat the eggs in a large bowl with a fork or with an egg beater. In another bowl, beat sugar and butter until the mixture is fluffy and light. Blend in chocolate mix, vanilla, flour into the sugar batter and mix well. Add the egg mixture, a little at a time and follow the cut and fold method (with a spatula cut down through the mixture, move across the bottom of the bowl and come back up). This down-across-up and over motion gently turns the mixture over on top of each other.
Divide the batter into greased cake pans. Fill up the cake only till half mark. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Remove from the oven and place them on wire racks to cool completely. Once they are cooled completely, frost with your choice of frosting or decorate as you wish. What I did: taken a large chilled bowl, whipped cream with chilled beater blades to a medium stiffness. Added nutella and folded into cream mixture. Instead of pastry bags I have used ziplock bag.