Chocolate Cupcakes

Name: Chocolate Cupcakes
Cuisine: American
Ingredients: 6 cupcakes / Quantity; 90 grams / Unsalted butter; 70 grams / Sugar (soft light brown sugar if available); 1 pinch Salt; 2 medium / Egg; 10 grams / Almond flour※; 70 grams / ◎Cake flour; 30 grams / ◎Cocoa Powder※; 1/2 tsp / ◎Baking powder; 1 to decorate Nuts etc.

cookpad.japan @cookpad_jp

I've been experimenting with cupcakes and muffins lately. Here's a very moist chocolate cupcake base recipe.

The almond flour isn't for flavouring, but rather to ensure the cupcakes become moist. The cocoa powder should be unsweetened. The bake time is just a reference and will change depending on your oven so adjust accordingly. If you used the amount of ingredients listed for Step 3, each cupcake should contain around 253 kcal. They're satisfying but still big enough even if split into 4 (190 kcal each). They have the same amount of calories as onigiri rice balls so you can eat them even if you're on a diet. For 6 (or 3) cupcakes (using 100 ml muffin cups). Recipe by Sabumochi

I've been experimenting with cupcakes and muffins lately. Here's a very moist chocolate cupcake base recipe.

cookpad.japan @cookpad_jp

I've been experimenting with cupcakes and muffins lately. Here's a very moist chocolate cupcake base recipe.

Saved

Ingredients

6cupcakes / Quantity
90 grams/ Unsalted butter
70 grams/ Sugar (soft light brown sugar if available)
1 pinchSalt
2 medium/ Egg
10 grams/ Almond flour※
70 grams/ ◎Cake flour
30 grams/ ◎Cocoa Powder※
1/2 tsp/ ◎Baking powder
Topping (optional)
1to decorate Nuts etc.

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Steps

1

[Preparation] Warm the butter to room temperature in a bowl. Sift together the dry ingredients marked ◎. Bring the egg to room temperature.
2

Cream the butter until smooth and add the sugar in 2-3 batches, mixing well after each addition. Add the salt and mix again.
3

Add well beaten eggs a little at a time, stirring after each addition. Add the almond flour and continue mixing.
4

Preheat the oven to 180°C and take out the baking tray. Fold in the sifted dry ingredients marked with ◎ in 2-3 batches.
5

Distribute the batter evenly between the muffin cups and even out the surface. If you want to add nuts etc. to decorate the top, you should do it now. If you don't want to decorate them that's also fine.
6

Line up on the baking tray and bake in the preheated oven for approximately 15 minutes. Test to see if they're done by inserting a skewer into the middle, if no raw clumps come out then they're ready. Once they've cooled, cover with cling film whilst slightly warm and chill. Then you're done.
7

Brush with rum or orange liqueur after baking, or mix chocolate chips in before baking. You can try adding your own little additions to see what you like. If you can leave them overnight for a moister cake.
8

[Bonus story] I was given a bunch of cocoa (on the left) so I was really eager to use it in a recipe, starting with cupcakes. On the right I put in a 1 kg bag of cake flour for comparison. The bag of cocoa I got is massive....