The Hummingbird Bakery’s Chocolate Cupcakes

I have made the most delicious Chocolate Cupcakes based by the recipe from The Hummingbird Bakery’s book “Cupcakes and Muffins”. I have just changed a few things to put my touch on it. 🙂 I hope you enjoy it as much as we did. The cakes tasted AMAZING!! 😀

Recipe (makes 12 cupcakes)

Chocolate mixture

  • 100 g (3/4 cup plus 2 tablespoons) plain all-purpose flour
  • 2 ½ tablespoons unsweetened cocoa powder
  • 140 g (a scant 3/4) caster sugar
  • 1 ½ teaspoons baking powder
  • a pinch of salt
  • 40 g (3 tablespoons) unsalted butter, at room temperature
  • 120 ml (½ cup whole milk)
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1 quantity Chocolate Frosting
  • Chocolate vermicelli or edible silver balls/dragees, to decorate

Ps. I chopped some pieces with milk Chocolate (50 g) and added it into the mixture, before I put it in the oven. To decorate, I used fresh Spanish strawberries and sprinkles instead.

Preheat the oven to 170 degrees C (325 degrees F) Gas 3.

Put the flour, cocoa, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Whisk the milk, egg and vanilla extract together in a bowl, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps. (I used my very helpful boyfriend as a mixer, lol, because I couldn’t find my own one – worked perfectly! 😀 )

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the cake bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.

When the cupcakes are cold, spoon the Chocolate Frosting on top and decorate with chocolate vermicelli or silver balls/dragees.

Chocolate Frosting

  • 300 g (2 1/3 cups) icing/confectioners sugar, sifted
  • 100 g (6 ½ tablespoons) unsalted butter, at room temperature
  • 40 g (1/3 cup) unsweetened cocoa powder, sifted
  • 3 tablespoons whole milk

Beat the icing/confectioners’ sugar, butter and cocoa in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on a medium-slow speed until the mixture comes together and is well mixed. I got help from my lovely boyfriend again. A great opportunity to have some quality-time together. 🙂

Turn the mixer down to slow speed. Add the milk to the butter mixture a little at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

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