Thursday, 12 April 2012

Chocolate Buttermilk Cupcakes

I’m in the process of baking and freezing some snacks and meals for the imminent post baby era. These cupcakes are just so divine and rich and I think will freeze well as they are very moist. The original recipe was for a cake from Australian Women Weekly, but I tweaked it a little.

Ingredients (makes 15 large cupcakes)
200g dark chocolate, broken into small pieces
125g unsalted butter
1 cup castor sugar
3 eggs, lightly beaten
1 cup buttermilk
1 cup plain flour
1 cup self raising flour
1 tsp baking powder
2 tbsp cocoa powder

1.          Preheat oven to 170C.
2.          Melt chocolate and butter in a bowl on top of a water bath, making sure the water doesn’t touch the bottom of the bowl.
3.          Gently stir till all the chocolate is melted. Add the sugar, then let it cool.
4.          Mix the eggs with buttermilk and add into the chocolate mixture alternating with the sifted flour  cocoa and baking powder.
5.          Spoon into muffin pans and bake for 18 minutes in 170C fan forced oven. If you bake it in a cake tin, you might need a longer baking time.

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