Hi,

I am waiting for my Cupcake to cook and I can already see that it is not going to be a success. Just the mix didn't taste so good.

I am looking for the perfect moist, fluffy and delicious Chocolat Cupcake.

Please, share your recipe with me and I promise I'll keep the secret!

Nil

We don't do fluffy here

Suck it up and give me some fluffy!

I keep my hopes high. Someone must have a nice Cupcake recipe to share with us, I mean with me!

tandoori chicken, chocolate cup cakes..

its started hasnt it

i have put this in patty tins..

http://www.foodnetwork.com/recipes/n...ipe/index.html

oh, and PS.. with these cravings i think its a girl

Thanks, You know, I feel it is a girl. I was right for the first... Let's see!

A friend of mine made this, the recipe is in French, they are the best thing I have tried...

http://www.cuisineaz.com/recettes/cu...che-53715.aspx

The last time I made this recipe I threw half a punnet of fresh raspberries into the mix and omitted the orange peel (yum!).

After cooking and cooling. I topped them with a little icing sugar and served with double cream and the remaining raspberries on the side.

Adding a shot of strong coffee to the chocolate/ butter mix also made it taste pretty amazing.

Sunken chocolate orange cupcakes

1 cup blanched almonds
1/2 cup unsalted butter
4 large eggs (separated)
1 cup sugar
2 teaspoons orange peel (grated)
230 grams of good quality dark chocolate

Preheat oven to 180 degrees
Place almonds in food processor. Blend until nuts are coarsely ground.
Line 12 cup muffin pan with paper liners (or smaller cupcake pans and cupcake liners)
Heat chocolate and butter in small bowl over pot of simmering water until combined.
Cool until barely lukewarm (about 5 minutes)
Whisk egg yolks and 3/4 cup of sugar in large bowl until blended.
Mix in orange peel, almonds and chocolate/ butter mix
Using electric mixer. Beat eggwhites and remaining 1/4 cup of sugar until thick and glossy.
Fold eggwhite mix into chocolate mix in 3 additions.
Divide among muffin/ cupcake cups and bake until edges are firm and tops are cracked (about 16 mins. or 22 for a firmer cake)

Serve warm.

Nic80, is that a flourless chocolate cake recipe?

Was thinking, "Where is the flour?!"

Apologies, yes it's flourless. It's also one of the softest, most amazingly moist cakes I've ever made.

Oh and delicious...

I'm going to try removing the orange and adding chilli with really dark chocolate next

ok. these are some i made for my son's bday 2 years ago. recipe is in u.s terms so you'll have to be a bit creative and calculate things, but they are really yummy...

2 sticks of butter
1 cup sugar
1 cup brown sugar
4 eggs
6 oz unsweetened chocolate
2 cups cake flour
1 tspn baking soda
1 cup buttermilk
1 tspn vanilla

cream together butter, sugar, and brown sugar.

add 4 eggs, 6 oz of melted chocolate

add and alternate
2 cups of cake flour and 1 tspn of baking soda
with buttermilk and vanilla

bake at 350 for 20-25 minutes.

frosting
1/2 cup of butter (melted)
4 1/2 cups confectioners sugar
1/3-1/2 buttermilk or milk
vanilla extract.

if you want really chocolately cupcakes (add a bit of melted chocolate to frosting-
whip together and put on cooled cupcakes.

yummy....

__________________
'there isn't enough of anything as long as we live.
but at intervals a sweetness appears and, given a chance prevails'

Here's mine:

125g butter
125g sugar
40g icing sugar
2 eggs
1 vanilla pod/1 tsp vanilla extract
80g blackberry jam
155g flour
1 1/4 tsp baking powder
60g cocoa powder
1 tsp bicarbonate of soda
250ml milk

Chocolate buttercream
50g dark chocolate
25g butter
3 tsp cream
30g icing sugar

1. Preheat oven to 180 degrees
2. Cream butter and sugars until light and fluffy. Add eggs beating well after each addition. Beat in vanilla and jam. Fold in combined sifted flour, baking powder, and soda alternating with the milk.
3. Pour into molds and bake for about 20 min
4. Stir the ingredients for the buttercream in a pan under low heat until smooth and glossy. Spread over cooled cupcakes

Yum yum! I feel like munching this now! I made a hot-milk sponge cake yesterday so unfortunately I can't have this now...gotta control the piggy wig part of my brain!

My second attempt of Cupcakes are better then the first on. But I am still not very satisfied. Too drye! I need something very very moist.

Such a nice recipes in here....

I'll need some times to try them all.

Nil, sorry to spoil your fun but it isn't healthy to eat raw batter. Besides, I don't think the batter is really an indication of what they will taste like once baked. Can't help you on the recipe. I do have a muffin cookbook from Canada(eh?) with some great recipes, including banana muffins. Perhaps healthier than the chocolate.

I did have a bit of a go in it.....

Yep Nil, Mrs D is right - raw batter = raw eggs = no no

I know it is very tempting however

Should I be concerned?

Well I am not going to say yes or no as it is not my place but i have dabbled in some forbidden foods since being pregnant, i am sure the little bit of raw egg you consumed wont have any adverse affects. Its just precaution to not eat raw eggs, meat, cheeses etc... (just in case)

not concerned, just careful. Raw eggs can be a risk for salmonella and if pregnant-Nil became ill then it would be much more risky for you than not-pregnant-Nil. During pregnancy it's normal to have a "better safe, than sorry" approach to raw eggs

A few tips to get softer, more moist cupcakes:

1. Use the Denner Kuchenmehl (cakeflour). It produces a softer cake than the usual Weissmehl or Haushaltmehl.

2. Don't overmix right after you add the floor. Fold it in gently till just combined. Overmixing makes the cake tougher, hence drier, because mixing develops the gluten in the flour.

3. Add two or three tablespoons of yoghurt or milk if the batter appears too thick.

4. Separation of the eggs makes cakes fluffier as it adds more air. Whisk the whites separately and fold it into the batter gently.

5. Check that you have enough baking powder (but not too much baking soda as it adds a 'funny' taste). Rough guide is: one teaspoon of baking powder for each cup of flour.