As the recipe, Brownie Cupcake by airyfairycupcakes (http://www.airyfairycupcakes.com/) did not state the temp of the oven at all, I thought I should try between myusual baking time temp at 180-190 Deg C as suggested. The ones on the left used 190 Deg C to bake, while the ones on the right used 180 Deg C.
The one on the left has a more crispy top, while the right one is slightly more moist.
I decided to go ahead with another choc cupcake recipe; Gooey Chocolate Cake http://www.airyfairycupcakes.com/search/label/chocolate. The result is a moist chocolaty one.
I'm supposed to throw in some dark choc strips juz before putting them into the oven to bake. But it was too late by the time I remembered. So I threw them in once they came out of the oven.
My sample cup to try.
Indeed it's so moist!
I got an unsweetened bar of baking choc from Hersheys. I wanted to melt it and form a choc spread on top of the cupcakes.
But it's so bitter!
Strawberries weren't in season, so I got these Strawberry Collon as topping.
The dark choc was still in a watery state.
I also made choc ganache, following a recipe by Cupcake Bakeshop. I was too impatient to think that the consistency wasn't up to standard.
And patience is one thing that I muz muster, especially in baking! The choc ganache is really fantastic.
So I poured a mixture of bitter choc into half of the cupcakes, and the sweet ganache into the rest.
I liked the way these looked, with crushed collon covered to the brim.
The strawberry flavour and smell filled the entire area.
27 altog for our dear Witch Nana's 27th Witchy Day!
Brownie Cupcake (http://www.airyfairycupcakes.com/)
4 oz dark chocolate ( Preferably 70%)
1/2 c. butter
1 c. sugar
1 t. vanilla extract
3 eggs
3/4 c. plain flour
1/8 t. salt
1. Melt the chocolate in a double boiler with the butter until combined.
2. Remove from heat and leave to cool.
3. Whisk in sugar until incorporated then add vanilla extract.
4. Add the eggs one by one, beating each one before adding.
5. Add flour and salt a few tablespoons at a time until fully combined.
6. Batter will be runny and quite difficult to navigate into cupcake cases!
7. Bake for 20 mins at your usual baking temperature.
Topping
A bar of baking chocolate
Melt chocolate, leave to cool then spoon onto cupcakes and leave to cool and set.
Gooey Chocolate Cake (http://www.airyfairycupcakes.com/search/label/chocolate)
Ingredients:
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
5 oz bittersweet chocolate
– 4oz coarsely chopped
– 1oz very finely chopped
4 oz unsalted butter, cut into 8 pieces
2 large eggs, at room temperature
1 large egg yolk, at room temperature
6 tablespoons of sugar
Directions:
1. Centre a rack in the oven and preheat the oven to 400 degrees F. Use 6 paper soufflé cups or buttered ramekins.
2. Sift the flour, cocoa and salt together.
3. Set a heatproof bowl over a saucepan of gently simmering water, put the coarsely chopped chocolate and the butter in the bowl and stir occasionally over the simmering water just until they are melted.
4. Remove the bowl from the pan of water.
5. In a large bowl, whisk the eggs and yolk until homogenous.
6. Add the sugar and whisk until well blended, about 2 minutes.
7. Add the dry ingredients and, still using the whisk, stir (don’t beat) them into the eggs. Little by little, and using a light hand, stir in the melted chocolate and butter.
8. Divide the batter evenly among the cups and sprinkle the finely chopped chocolate over the batter.
9. Bake the cakes for 13 minutes. Transfer them, still on the baking sheet, to a rack to cool for 3 minutes.
Blogger's note:
There is no way to test that these cakes are properly baked, because the inside remains liquid. After the 3-minute rest, unmold the cakes onto a plate. Serve with ice-cream, strawberries or whatever takes your fancy!
