Easy enough, right? It takes the right recipe to get the perfect chocol
ate cupcakes. They have to be moist, not too crumbly, not too hard, but just the right texture and consistency. This recipe wasn't it.
Recipe - courtesy of Baking by Love Food.
1/2 cup butter
1/2 cup superfine sugar
1 1/4 cup self-rising flour
2 tbsp unsweetened cocoa
1 oz semisweet chocolate, melted
4 oz cream cheese
4 oz butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
Makes 12 cupcakes.
Frosts 20 cupcakes.
- Good chocolaty flavor.
- Batter was too thick.
- Too crumbly - I had to keep my hand under the wrapper to keep the crumbs from falling onto the ground.
- Didn't rise as well as they should have. I did fill the cups 3/4 of the way up, but still, hardly a rise.
- Frosting was too sweet. - Maybe less powdered sugar?
- Frosting was too soft. - Need to find a new recipe for cream cheese frosting. This wasn't it either.
Next time, I would probably not use this recipe. If you decide to make these cupcakes, let me know how yours come out!
*April 25, 201o