Chocolate Cupcakes

A cup cake also known as fairy cake is a small cake. It is designed to serve one person. I usually make cupcakes for my hubby and son. They usually bring it to the office (for my hubby) and to school (for my son). My hubby always shares it with his officemates. It is easy to bring cupcakes because they don’t require plates and it is served individually. I usually don’t put frosting for my cupcakes unless I will bring it to birthday parties or celebrations.

I got my chocolate cupcake recipe from Good Housekeeping magazine (Philippine edition). But I find it a little dry. I want my cupcakes moist and a little spongey so I changed some of the ingredients and suit it for my taste.



Ingredients:

2 cups all purpose flour
1 ½ cups refined sugar
2/3 cup cocoa
2 tsp. baking powder
½ tsp baking soda
½ tsp salt
1/3 cup butter
1/3 cup canola oil
2 eggs
1 cup milk
½ cup hot water
2 tsp. vanilla extract
cashew or walnuts (optional)

Procedure:

Line muffin pans with paper bake cups. Stir together all purpose flour, refined sugar, cocoa, baking powder, baking soda and salt. I usually sift dry ingredients thrice. Add the butter, canola oil, milk, hot water and vanilla extract. Beat with mixer on low speed for 1 minute. Continue beating until smooth. Fill cups ½ full with batter. In on oven preheated to 350°F bake 15-20 minutes until center of cupcake springs back when touched lightly. Remove from pan to wire rack. Cool completely.

The original recipe calls for 2/3 cup butter, and I changed it to the mixture of 1/3 cup butter and 1/3 cup canola oil. Good Housekeeping recipe also calls for 2/3 cup milk but I also changed it to 1 cup instead. I also add cashew nuts or walnuts.