I am very adamant about cakes that are too dry or too hard, so I absolute adore this recipe. The cupcakes are feather light, delicate and very moist inside. They also come out with flat tops, which makes them perfect for decorating. As it happens, no one in my family likes buttercream, so I always glaze them, or dust them and I love such neat, elegant finish.
Approximately 12 servings • Preparation time: about 30 minutes • Baking time: 20 minutes
The better you cream your ingredients, the more delicate the result. Butter and eggs need to beaten as well as possible, so take your time until they are smooth, visibly fluffy and almost white in colour.
Be very careful when you glaze your cupcakes. Sugar gets extremely hot and sticks to your fingers, so any encounter with skin is highly unpleasant.
Do not worry that if cupcakes change their height quite a lot during baking. It is perfectly normal. They will rise significantly at first, but then reduce to flat tops at the end.
✽ 185 g unsalted butter (room temperature or softened but not melted in oven or microwave)
✽ 235 g sugar
✽ 185 g all-purpose flour
✽ 125 ml milk
✽ 100 g baking chocolate
✽ 2 medium to large eggs
✽ 1 tablespoon cacao
✽ 2 teaspoons baking powder
✽ powder sugar (optional, to decorate)
✽ dry rose petals (optional, to decorate)
✽ crushed nuts of your choice (optional, to decorate)
✽ ½ lemon (squeezed)
✽ 1 cup powder sugar
Melt the chocolate using this tip. Set aside to cool down.
Meanwhile, beat the butter with sugar as well as you can. It needs to be very fluffy and white.
Separately, beat the eggs. Again, make sure they are fluffy and almost white. It is important for lightness of you cupcakes later.
Now, come back to the creamed butter. Add melted, cooled chocolate and blend together with a mixer using slower speed. After that, add the beaten eggs and gently blend as well.
Sift the flour, cacao and baking powder into the batter. Gently mix with a blender on a slow setting.
At the end, add milk and blend gently on a slow setting.
Use silicone moulds or a cupcake tray prepared with paper liners. Fill out the forms at about ¾, leaving a bit of space for the cupcakes to rise. Bake at 180ºC for about 20 minutes. Cool down thoroughly before decorating.
In a small saucer, mix the lemon juice and powder sugar, and heat up continuously mixing. Take off the heat and mix for a while longer.
When your glaze starts cooling down and thickening, take your cold cupcakes, turn upside and gently dip in the glaze until the top is completely covered. Be careful not to hold the cupcake in hot glaze too long. You do not want the cupcake top to stick to the glaze too much and tear off the cupcake. Finish dipping with a little twist and lift. Add your dry toppings to the hot glaze and set aside to cool thoroughly.