Chocolate Cupcakes

Posted July 5th, 2010 in Food 6 Comments »

The contrast of dark cocoa colour and pure white cream… looks cute, aren’t they?  No artificial colouring and all natural.  These little bite-size cupcakes are great sweet item for afternoon tea, or as a dessert after the meal.  You can add dried fruits to the batter, such as strawberries, cherries and orange peel.  Enjoy your special flavour 🙂

<Chocolate Cupcakes> makes about 10 mini

  • 50g unsalted butter (softened)
  • 50g sugar
  • 1 egg (room temperature)
  • 50ml milk
  • 85g plain flour
  • 15g cocoa powder
  • 1 tsp baking powder
  • fresh cream, icing sugar, chocolate to decorate
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* oven 180°
  1. Cream butter and sugar in a bowl with a whisk until white and fluffy.
  2. Add egg and milk.  Mix well.
  3. Shift in dry ingredients.  (you can add dried fruits or choco chips at this point) Mix.
  4. Pour the batter into lined mini muffin mould.  Bake in the oven for about 30 minutes, or until cooked.
Once the cupcakes are cooled down, decorate with whipped cream and shaved chocolate.  Dust with icing sugar.
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6 Comments on “Chocolate Cupcakes”

  1. 1 Kathy said at 7:52 pm on July 5th, 2010:

    These look so yummy!

    Just a question…what brand of flour do you use? I often wonder what I should use for Japanese recipes instead of 強力粉 and 薄力粉

  2. 2 umepontarou said at 4:29 pm on July 6th, 2010:

    Kathy,

    Thank you!

    About the flour: since I can’t get Japanese 薄力粉／強力粉, I normally use plain flour for 薄力粉 and bakers flour for 強力粉. There is no particular brand that I usually buy.

    But, the plain flour here is pretty much similar to 強力粉 (the ratio of the mineral and other stuff).

  3. 3 Kathy said at 7:13 pm on July 8th, 2010:

    Sorry, umepon, I’m going to ask another question…

    Is baker’s flour different to self-raising flour?

  4. 4 umepontarou said at 8:57 pm on July 8th, 2010:

    Kathy, that’s ok 🙂

    Yes, they are different.

    Self-rising flour is basically plain flour + rising agent (baking powder/soda)
    Plain & S/R flour is used to make cakes/scones and other light dough.
    Baker’s flour is stronger than plain & S/R flour and it is used to make bread. 😀

  5. 5 gelia said at 8:45 pm on March 19th, 2011:

    Ume-San,

    Congratulations to your new-born!

    Would like to know why self raising flour is not used in your choc cupcake recipe like your moist and fluffy cupcake recipe.

    Thank u!

  6. 6 umepontarou said at 9:08 pm on March 20th, 2011:

    Thank you Gelia 🙂

    You can use SR flour in this recipe too, just remove baking powder.

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