Chocolate Cup Cake

Description:
I made this cupcake since I had craving of something sweet after dinner. The cup cakes are easy to make and the texture is very soft and moist but just need to be a little bit patient while making them. You'll know what I mean when you read the recipe.

The recipe is adapted from the Australian Women's Weekly Chocolate Cakes book and the recipe is called Family Chocolate Cake. The original recipe is using a big tin but I made it into cup cakes so it is easy to serve. I don't have to keep on cutting the cake and washing many dishes ;-p



Ingredients:
Batter:

Wet mixture -
240 mL water
275 g caster sugar
135 g unsalted butter, Home Brand
18 g cocoa powder, Droste
0.5 tsp bicarb soda
1 tsp instant coffee, Nescafe Gold

Dry mixture -
225 g all purpose flour, Home Brand mixed with
1.5 tsp baking powder

2 pcs extra large eggs, lightly beaten mixed with
2 tsp vanilla extract


Frosting:

45 g unsalted butter, Home Brand
40 mL water
25 g caster sugar

120 g soft icing sugar
18 g cocoa powder, Home Brand




Directions:
Cake:

Combine the ingredients for the wet ingredients in a medium pot. Stir over the heat, without boiling until sugar dissolves. Bring to a boil then recude heat, simmer, uncovered for 5 minutes. There will be foam forming, ensure the mixture does not over flow.

Put the wet mixture in a large mixing bowl. Stir occasionally to cool down the temperature. The bowl can be kept in the fridge for a few minutes after the mixture does not steam.

Meanwhile... preheat the oven to 170 deg C. Line the muffin trays with paper cups.

Take the bowl out from the fridge and stir the mixture. Bring down the temperature of the mixture until it is warm enough and the bottom of the bowl can be hold by hands easily.

Add flour and egg mixture to the bowl. Beat with electric mixer at low speed for 30 seconds. Scrape the bottom of the bowl. Beat again until mixture is smooth and changed to a paler colour, about another 30 seconds.

Divide the batter into the cup. The volume of the batter is about slightly more than half of the cup. Bake for 20 minutes.

Leave the cup cakes in the tin for 10 minutes, take them out and cool on the rack.


Frosting:

While waiting for the cup cakes, clear up the kitchen bench. Then start making the frosting.

Sift icing sugar and cocoa powder to a mixing bowl.

Combine water, butter and caster sugar in a small pot. Stir over low heat without boiling until sugar dissolves.

Add the hot butter mixture to the icing sugar bowl gradually. Stir until the ingredients well combined. Cover and put in the refrigerator for 20 minutes or until the frosting thickens. Beat with a big spoon until spreadable.

Decorate the cup cakes with the frosting.


Note:
Tasted on third day, the texture is still soft and moist.