Lovely Chocolate Cuppies
Love is in the air! As we approach the most romantic day of the year, I’m sure many of you are cracking your brains and thinking of what to get for your loved ones! But what other better way to show your love than to bake? Today, we’ll be sharing with you a recipe fit for Valentines’ Day! This recipe is shared by Diana Gale. She’s a professional baking instructor, a recipe book author and also runs an award-winning food blog – The Domestic Goddess Wannabe! There’s no reason for you to not try out this recipe! Here’s bringing to you Lovely Chocolate Cuppies.
  • 125g plain / cake floursifted
  • 50g Cocoa powdersifted
  • 3/4tsp baking sodasifted
  • 150g caster sugar
  • 180ml chocolate milk
  • 65g unsalted butter
  • 1/2pod vanilla seeds
  • 1 egg
  • 230g unsalted buttersoftened to room temperature
  • 360g icing sugar
  • 2tbsp heavy cream / heavy whipping cream
  • 1/2pod vanilla seeds
  • pinch of saltadjust to taste
  • colouringas desired
Prepare the cake batter and bake
  1. Preheat the oven at 180oC.
  2. Place all the ingredients, except for the eggs, into a bowl. Use a mixer and beat for 1 min.
  3. Add in egg and beat until well blended.
  4. Place cupcake liners in the muffin tray. Fill each cupcake liners with the batter till it 2/3 full.
  5. Bake in the pre-heated oven for about 18-20 mins, or until an inserted skewer emerges clean.
  6. Let the cakes cool in the pan for 5 – 10 mins before transferring onto a wire rack to cool completely.
Prepare the butter cream
  1. In a bowl, use a mixer to beat butter till smooth.
  2. Add in powdered sugar and mix on low speed, then increase to medium speed. Continue to mix for another 1 – 2 mins until the mixture are well combined.
  3. Add in heavy cream, vanilla pod, salt and 2 drops of coloring, beat on medium to high speed till everything comes together. Scrape down the sides of the bowl as needed. Add in 1 tbsp of heavy cream gradually to smoothen the mixture.
Pipe the butter cream on the cupcake and serve
  1. Insert the piping tip into a piping bag, fill the bag with buttercream till it’s 2/3 full.
  2. Cut the tip of the piping bag, squeeze out the buttercream. Frost the cupcake as desired.
  3. Decorate with sprinkles and serve immediately.