I love to bake and have been baking since I was a young girl - I remember baking for my mum when I was young and I always received a cake related present for my birthday and I don't mean the birthday cake...... but instead cake decorating tools, sugarcraft books and recipe books.
What's not to enjoy about baking, first you get to potter around and be creative in the kitchen, then you get to eat your creations!
For a few years now I have been on the hunt for the most scrummy yummy and super moist chocolate cupcake recipe ever. I have tried and tested so many, but have been unsuccessful in creating the perfect tasting and accurately moist cupcake. Yesterday evening I decided to have another turn at finding a recipe, so I scanned Google (what on earth would we do without Google?)...... and I found a number of recipes but as usual they all seemed the same as what I had tried previously apart from one. One recipe had something a little different and these particular ingredients were ones I hadn't tried in cupcakes before. So I grabbed my mixing bowl and ingredients and began creating the mixture for my cupcakes.
The recipe wasn't at all prepared in the way I had always made other cupcakes.... olive oil?? boiling water??? more sugar than flour... but that's breaking all the rules.
No matter I still prepared as instructed - the resulting mixture appeared to be extremely liquidy (if that's even a word) and at once I thought the whole chocolate substance in the bowl was ruined. I proceeded to spoon the mixture into my extra large cake cases (if I was going to choc muffins, they had to be big) then I placed in the oven, making up my own temperature and time - because we have a really crappy oven that never bakes or roasts in any way that it's supposed to.
.....The cakes that I took out from the oven looked perfect, they had risen well and definitely looked the part of a giant choc muffin..... the family helped themselves while the muffins were still warm but I like to leave mine to cool.
After trying the muffins I must say that they were/are the most delicious chocolate muffins I have ever tasted - and I'm not just saying that because I made them, but they really were.
These are ideal to make for the Jubilee celebrations and you could even stick a mini Union Jack flag in the icing on the top to finish.
Here's the recipe - well worth a try:
Ingredients
For the cake- 225g/8oz plain flour
- 350g/12.5oz caster sugar
- 85g/3oz cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp bicarbonate of soda
- 2 free range eggs
- 250ml/9fl oz milk
- 125ml/4.5fl oz olive oil
- 250ml/9fl oz boiling water
- 2 tsp vanilla extract (optional) - I didn't use this but your muffins will more than likely taste just as good.
Chocolate Icing
- 200g/7oz plain chocolate
- 200ml/7fl oz double cream
Method
- Preheat oven to 160 °C/325F/gas mark 3 (I baked mine at 120 °C but mine is a fan oven that crisps the outside and doesn't cook the inside - ovens do vary)
- Prepare large bun cases in your bun tray.
- For the cake place all the ingredients into a mixing bowl except for the boiling water. Whisk/beat the mixture until smooth and combined.
- Once mixed, add the boiling water, a little each time - don't worry if it starts to look too runny, you are doing it right if this is how it turns out.
- Divide the mixture between the bun cases placing a generous amount in each one if you want large muffins. Place in the oven and bake for 25-35 minutes.
- Remove from the oven and allow to cool completely.
- For the icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate has melted. Remove the pan from the heat and whisk until smooth, glossy and thickened - set aside to cool and leave until thick enough to pipe onto your muffins.
Decorate as you wish with sprinkles, choc chips/curls or union jack flags and serve at your jubilee celebrations.
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