Monday, March 9, 2015

After Eight Moist Chocolate Cupcakes. My Recipe for Moving On.

8th of March will always be a day to remember MH370. Among my many efforts to heal and move forward is by baking. I came across a simple moist chocolate cupcake recipe and decided to give it my own twist by inserting a thin sliver of chocolate mint thins in the middle of the cupcakes. The result was really yummy! So, here's the recipe for those who wanna try this:

After Eight Moist Chocolate Cupcakes
  • 1¾ cups all purpose flour
  • 2 cups fine brown sugar
  • ¾ cup unsweetened cocoa powder
  • 1½ tsp baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
  • ½ cup vegetable oil 
  • 1 tbsp vanilla extract
  • 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
  • 1 box of After Eight chocolate mint thins

To make cupcakes:
  1. Preheat oven to 375 degrees F. Line two 12-cup muffin tins with paper liners; set aside.
  2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, vegetable oil and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
  3. Remove bowl from mixer, and use a tablespoon to pour batter into the prepared muffin cups. Pour in 2 tablespoons of batter into the muffin cups, lay 1 piece of After Eight chocolate thins onto the batter, and then cover with another tablespoon of batter. Do not fill the muffin cups more than two-thirds full (or else batter will rise over and make a big mess - not bigger cupcakes).Repeat the same for the rest of the muffin cups. Bake 20-24 minutes, or until cupcakes feel slightly springy when you gently press their centres. Transfer cupcakes to wire racks to cool completely.
Makes approximately 20 cupcakes.

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