I think this week has just been one of “those weeks”. Benedict and I have been ill with a cold/fluey thing, which has made B pretty hard to deal with at times, and Eoin has had to work really late each night this week. So after a day of quite a lot of tantrums, it was really nice to lose myself in a bit of baking. They were so good too… I might have had two in one sitting… crazy!
It’s the hummingbird bakery recipe, and then I added a cheeky spoon of Nutella to each one.
Chocolate Cupcake Recipe
100g plain flour
20g cocoa powder
140g caster sugar
1½tsp baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
¼ tsp vanilla extract
Preheat the oven to 170°C (325°F) Gas 3.
Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.
Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Frost as desired.