Sunday, April 20, 2014

Chocolate cupcake

I just wanted to share something simple and clean.

If you want to make it fancy, you can add some frosting like I previously did. This cake is not sweet, great for people who enjoys the taste of cocoa or people who like the combination of frosting. My recommendation is to have it with a dark espresso -- no milk and sugar.

Alright, less talk.

Preparation time: 15 minutes
Cooking time: 20-25 minutes
Ready time: about an hour

Ingredients: approx. 12 servings
2 cups all-purpose flour
2 tsp baking powder
3/4 cup cocoa powder
a pinch of salt
1/4 cup vegetable oil
1/4 cup sugar
2 eggs
1/2 tsp vanilla extract
1 cup milk
1/2 cup half and half cream

1. Preheat the oven at 350°F. 
2. In a mixer, blend the vegetable oil with sugar.
3. Meanwhile, sift the cocoa powder, and mix with the all-purpose flour, salt and baking powder. 
4. Add the eggs to the vegetable oil and sugar mix. When it all looks smooth, add milk, cream and vanilla extract. 
5. Incorporate the dry ingredients to the liquid ingredients at once. When the batter looks smooth, transfer it in a cupcake pan. 
6. Bake it for 20-25 minutes. It is ready when you stick a skewer or toothpick in the cake and it comes out clean. Make sure to tap the bottom of the pan so that the hot air can escape from the cakes, which would prevent them from flattening and shrinking.
7. Let it sit for about half an hour. It is now ready to serve. 

If you want to add frosting, it would be ideal to wait for an hour, so that the cake is completely cooled. 
I decorated it in celebration of Spring, simply click on the image to learn how to do it! 

Good luck and enjoy! 

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