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Chocolate Cupcakes with Fudge Frosting / Buttercream đ§
Difficulty
Easy đPreparation
Baking
Resting
Ingredients
Utensils
2 fine sieves, 2 bowls, 2 stand mixers with paddles, rubber spatula, muffin tin, oven, ice cream scoop, cooking spoon, heatproof bowl, wooden spoon, microwave, piping bag, decorating tip
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Step 1/ 5
- 20â g flour
- â tsp baking powder
- â tsp baking soda
- œ tbsp unsweetened cocoa powder
- â pinch salt
- â eggs
- 20â g unsalted butter
- 20â g caster sugar
- â tsp instant coffee powder
- fine sieve
- bowl
In a large mixing bowl, sift dry ingredients first and add the rest of ingredients
Step 2/ 5
- Œ tbsp buttermilk
- â tsp vanilla extract
- stand mixer with paddle
- rubber spatula
Start mixing in a low speed and gradually turn it into medium high speed for 1 minute. Add buttermilk and vanilla extract and continue mixing for another minute. Do not over mix.
Step 3/ 5
- muffin tin
- oven
Preheat oven to 180C and lined 12 hole patty/cupcake tin with paper liners.
Step 4/ 5
- ice cream scoop
- cooking spoon
Using an ice cream scoop or 2 spoons, fill in cupcake liners to 3/4 or 1/2 the way full. Tap on the counter to release air bubble and bake for 18-20 minutes or until cooked.
Step 5/ 5
- 30 g confectionerâs sugar
- 20 g unsalted butter
- 7œ g unsweetened cocoa powder
- 5 g bittersweet chocolate
- heatproof bowl
- stand mixer with paddle
- wooden spoon
- fine sieve
- microwave
- bowl
- piping bag
- decorating tip
Melt chocolate over bain marie or microwave. Let cool to room temperature. Meanwhile sift icing sugar and cocoa powder. Beat butter for 3-5 minutes and add icing sugar and cocoa powder. Add cooled chocolate and put it in piping bag with nozzle.
Enjoy your meal!
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