Light, chocolatey and will melt in your mouth. Dress them with Chocolate Ganache and your in chocolate haven.
Ingredients
200 grams / 3/4 cup + 2 tbsp unsalted butter (room temperature)
400 grams / 2 cups dark brown sugar
4 large eggs
85 grams /3/4 cup Cocoa Powder
280 grams/ 2 1/2 cups All purpose flour
1 1/2 tsp Baking Soda
2 tsp Baking powder
1/2 tsp Salt
240 ml / 1 cup sour cream (beaten)
2 tsp of Vanilla
240 ml/ 1 cup boiling water.
Method;
Recipe Updated with video on May 2, 2013
Previous post with progress pictures
Preheat the oven to 170C/340 F
Prepare your cupcakes for baking.
Sift the flour, baking powder, soda, salt.
In a bowl add the boiling water to the cocoa powder. Set aside to cool.
Until next time.
Happy Baking
Thanks for stopping by.
Can I use this recipe to bake in a 9 inch baking tray, or there will be some problem with it?
ReplyDeleteThere is also Devil's food cake recipe to make a cake. This can also be used as a cake instead of cupcakes. Look for the cake recipe under cake recipes.
DeleteVeena
Phenomemal!!Superduper lovely recipe..Veena ur a natural.How much do u normally fill ur cupcake tin for a perfect rise.Do u use mini/standard or jumbo icecream scoops.Can i make sour cream from amul single cream coz we dont have heavy cream in india.Please make some recipe from amul cream someday and loved ur wedding cake too.It must have been a tough job completing 200 cupcakes in 2 days.Way to go veena.Have a good day Veena!!
ReplyDeleteHi Shalu,
ReplyDeleteI thought you already did these cupcakes using my cake recipe. It's the same really!
I do not usually fuss with equipment. I was raised the old school method so equipments are not something I rely on. I use regular size cupcakes papers. I use a soup spoon or a tablespoon to fill my cupcakes pans.
Yes, you can use any single cream to make sour cream. Making sour cream is like making yogurt. If you use some thing low in fat you will get a more thin rather than thick end product.
I do not get Amul products here in Israel. I love the Amul butter for cakes actually. It's fairly yellow but the taste is really good and it keeps the cake moist. It's salted so you will have to omit salt in your recipe.
200 Cupcakes? Cakes is my business, I do not take too many orders but also do not say no to my returning customers, hence sometimes I end up with more than I can handle. I prefer to keep within my limit because my kids are small. But business is business and also my priority.
Have a good day.
Veena
Hai veena how do we make sour cream? Or do we just substitute it with yoghurt? I am starting a home based xake business and as a beginner ur aite has always been of soobmuch help to me.i made ur imbc and smbc. Both workd in my favour and customers were very happy.going to make your chocolate chiffoncake and vanilla cream cake soon. I have to say you are soo very generous with your recipes and that makes you such an awesome and special baker.most of the timws when I use recipes from books and end up with a not soo special cake or frosting I have always wondered if they were hiding somthing.after stumbling across your website through facebook and after going thru ur recipes I realized it is true. Thankyou for your tutorial s and recipes.love Anna
ReplyDeleteveena how do you make these lovely cupcakes pareve i hate the taste of "fake" sour cream:)
ReplyDeleteYeah, unfortunately this is not a great recipe for Parve..! Try one of my other recipes that has a parve option. Thanks
DeleteHow to make sour cream
ReplyDelete