RECIPE: Chocolate Cupcakes

As crafters, we all love cake.  I think that generalisation can be made without ruffling any feathers. This week, Suzy, from Mighty Fine Cupcakes shows us how to make a good chocolate cupcake base.

I get lots of questions as a cupcake maker; there seems to be an intense fascination with both the technical and design aspects of cupcakery that, to be fair, I probably didn't appreciate when I started my business almost one year ago. This recipe answers two of them: “What's the difference between a sponge cake and a cupcake?”, and “What's the most popular flavour?”

Well, my most popular cake is chocolate, by a country mile. But the chocolate base is so versatile it can be used with a huge range of other flavours to give very unique cupcakes. So, as this is my first recipe, why not start at the very beginning? This is my staple, a recipe I can do in my sleep, adapted from the nice people at Hummingbird Bakery.

INGREDIENTS (makes 16ish):

• 200g plain flour (a decent one, not supermarket 'value' ranges) 
• 270g golden caster sugar 
• 50g cocoa powder (I like Rowntrees) 
• 2tsp baking powder 
• 1/4tsp espresso powder (optional – can't be tasted but really adds to flavour) 
• 80g butter at room temperature (if using unsalted, add pinch of salt) 
• 220ml semi skimmed milk at room temperature 
• 1tbsp lemon juice 
• 2 large, free range eggs 
• 100g dark chocolate (approx 60% cocoa solids) 

EQUIPMENT:

• Electric mixer/kitchenaid (I wish!) or a wooden spoon and a strong bicep 
• Sieve 
• Set of measuring spoons 
• Scales, preferably digital
• Muffin tin and paper cases to fit 

METHOD:

Firstly, it's important to note this is not a traditional sponge cake – it's denser than that and more sturdywithout being tough and heavy. So whilst the method will seem strange to traditional cake makers, it does work (but I understand your skepticism!). 

1. Pre-heat oven to gas mark 4 – go lower rather than higher.

2. Melt the chocolate over a bowl of gently simmering water, then leave to cool. It's important it cools sufficiently that it won't melt the butter when added to it later. I don't recommend using a microwave, but the smell of burnt chocolate haunts me so use whichever method you prefer! 

3. Sieve together the flour and cocoa powder in a mixing bowl. Usually I'm not a fan of sieving but it really makes a difference in this recipe.

4. Add sugar, butter, baking powder and espresso powder.

5. Mix together using electric whisk/k-beater or by hand until the mixture looks like a wet beach, damp and sandy.

6. Add the eggs and lemon juice to the measured milk – don't worry if the milk appears to curdle a little – and mix well. 

7. Add the wet mixture slowly to the dry mixture and continue to mix until the mixture becomes smooth. DO NOT overmix, I can't stress that enough. 

8. Add the cooled melted chocolate to the mixture and stir until just combined. 

9. Fill your paper cases in your muffin tin to 2/3rds full – the mixture will rise but will not usually form a muffin-like dome, so overfilling means it expands outwards over the edges which isn't a good look. I use a mechanical ice cream scoop so they are all identically sized. 

10. Bake in the oven for 22 minutes initially, then check – when fully cooked they will spring back when lightly pressed. If you use the 'skewer' method, beware that the moist cake may try to pretend it's not done when it is! In that first 22 minutes do not open the door of the oven – peepers get pancakes, not cupcakes! 

11. Allow to cool in the tray for 10-20 minutes until they are set enough to remove without breaking the tops. And there you have it! 

Next time, I'll give you a selection of toppings and icings which go brilliantly with these cakes, but for now – they're just as gorgeous when eaten naked. That's the cakes, not you ;)