Chocolate Cupcake with Rich Chocolate Icing

Chocolate cake has been a favourite at home whether be plain or with icing. Since I made a horrible cupcake yesterday, I thought of making another cake today using a different recipe. I decided to try the recipe that I copied from Very Best Baking a long time ago but I have not gotten time to try yet. The cake is just so tender and moist. It definitely has a strong cocoa flavour, yep... that's a must to me. Chocolate cake must have lingering cocoa taste, rich and strong but not harsh. Here is my adaptation of the recipe.







Rich Chocolate Cake with Creamy Peanut Butter Milk Chocolate Frosting
by Nestle Toll House at Very Best Baking
adapted by me

Makes about 12-14 medium size cupcakes

Ingredients

Dry ingredients
145 g all purpose flour
100 g caster sugar
25 g Dutch processed cocoa powder, Cadbury Bournville
3/4 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt


Wet ingredients
5 Tbsp skim milk powder added with water to make 250 mL milk
1/4 cup canola oil
1 large egg
1 tsp vanilla extract
1 Tbsp light corn syrup


Icing
100 g chocolate, Lindt 85%
15 g unsalted butter
2.5 Tbsp soft icing sugar



Methods
Preheat the oven to 180 degree Celcius. Line a muffin tin with paper cups.

Combine dry ingredients in a mixing bowl and add wet ingredients into it. Blend until moistened. beat for 1 minute with a mixer on medium speed (batter will be thin). Pour into prepared cups. Bake for 14 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes. Remove to wire racks to cool completely. Iced with the chocolate icing.

To make the icing:
Break chocolate to small squares. Heat in the microwave on high setting in stages, 30 seconds then mix, add butter and icing sugar. Reheat for another 30 seconds then mix well. Reheat for another 15 seconds if the chocolate has not melted yet.