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Chocolate Fudge Cupcakes
Nb persons: 30
Yield: regular size
Preparation time:
Total time:
Source: The Kakeman, Gavin Grabe
400g | plain flour |
250g | caster sugar |
100g | light muscavado sugar |
50g | cocoa powder |
2tsp | baking powder |
1tsp | baking soda |
1/2tsp | salt |
3 | eggs |
142ml | sour cream |
1 tbsp | vanilla |
175g | unsalted butter, melted and cooled |
125ml | corn oil |
300ml | chilled water |
1. Preheat the oven to 350 degree F. Arrange cupcake liners on a baking sheet.
2. Melt the butter on the stovetop or microwave and let cool to room temperature.
3. Mix the flour, sugars, cocoa, salt, baking powder and soda in a large bowl using a large whisk.
4. Whisk the eggs, sour cream and vanilla together until a smooth mixture forms.
5. Using electric beaters, blend the oil and butter. Beat in the chilled water.
6. Add all the dry ingredients at once and on low speed, slowly incorporate them into the oil, butter and water mixture.
7. Add the egg and sour cream mixture and beat on low speed until a smooth batter forms, about 2 mins.
8. Spoon the batter into cupcake holders, filling only halfway up the sides of the hodlers(cos they rise alot), and bake for 25-30 minutes or until a skewer inserted in the middle comes out clean.
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