chocolate cupcake

E made a latest entry on moist chocolate cake, when I saw the words moist and chocolate, I have this urge to bake it immediately. So I started working on it right after dinner.

The method is quite different from the usual creaming of butter and sugar. This one involves melting the butter with water. And because H was helping me, I sifted the flour and cocoa powder together when I was supposed to whisk the cocoa powder into my melted butter. Anyway, other than this little mishap, everything went smoothly.

This chocolate cake is really good, super moist and soft even after overnight. This recipe is definitely a keeper. Thanks E!

Moist Chocolate Cupcake

150g unsalted butter
1/2 tsp salt
150ml water
35g cocoa powder

170g cake flour
2 tsp baking powder
180g castor sugar (E uses 200g, I scaled down)
2 eggs
1 tsp vanilla essence

1. Preheat oven @ 180degC
2. Combine butter, salt and water in a saucepan and heat it under low fire until the butter melts, almost reaching boiling point
3. Add in cocoa powder and whisk till smooth
4. Let it cool complete before adding in eggs and vanilla essence and give it a good whisk
5. Sift the flour and baking powder, stir in the sugar
6. Fold the flour/sugar into the cocoa mixture and beat till smooth
7. Pour into prepared muffin cases and bake for 20-25min or until the skewer comes out clean