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| Devil's Chocolate Cupcake |
Exam time is not a fun time for anyone! Smart people get stressed. People who are “not very smart” get stressed. Even the teachers and lecturers, dare I say, became stressed. So what everyone needs during this stressful time, is a little pick me up, say a delicious chocolate cupcake for example! Rich, moist and delicious chocolate cupcakes! Small enough to feel like you haven't completely ruined any "healthy eating plan" yet, but still incredibly delicious and motivating too! (Motivation; like you can say things like 'If I read this whole textbook, I can eat cupcakes again!')
Chopped chocolate definitely make a chocolate cupcake! What I love most is eating these cupcakes while they are still warm from the oven, as the chocolate only melts slightly, enhancing the delicious chocolate flavor that indulges your senses!
When cutting chocolate, I just take a big knife and start cutting! You can also grate chocolate, but I find the task of grating chocolate quite time-consuming, not entertaining, and a little tedious. Other than that, I don't think anyone would object to the bits of chocolate in their chocolate cupcakes! And cutting chocolate is easier and more therapeutic (troubleshooting excessive anger, just kidding).
Devil's Chocolate cupcakes!
Ingredients:
225 grams softened unsalted butter,
cup caster sugar,
1 cup self-raising flour,
1 teaspoon baking powder,
4 eggs,
1 teaspoon vanilla essence,
cup cocoa powder,
150 grams coarsely chopped dark chocolate
Method:
Steps 1.
Preheat the oven to 175 degrees Celsius.
Steps 2.
Grease/line 15 squares of paper in a muffin tin.
Steps 3.
Combine the butter and sugar, then beat with an electric whisk until pale and fluffy.
Steps 4.
Add flour, baking powder, eggs and vanilla essence, then beat until combined and pale.
Steps 5.
Make sure you scrape the edges between beatings to ensure the mixture is evenly mixed.
Steps 6.
Sift the cocoa powder into the mixture and add the chocolate, then mix with a large wooden spoon to combine
Steps 7.
Scoop batter into bowls and bake for 10-20 minutes or until golden and a skewer inserted into the center of the cupcake comes out clean.
Steps 8.
Cool in the tin for 5 minutes before transferring to a wire rack to cool.
Steps 9.
Serve as dessert with the family!
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