If you are a Friends fan, you know that Monica needed the Nestle Tollhouse chocolate chip cookie recipe in order to feel like she’s ready to be a mom. Well, meet my version of the same story – the perfect chocolate cupcake recipe. I’ve finally found it, and it’s everything that a cupcake should be, and now I’m qualified to host kids parties and contribute to bake sales.
A good cupcake shouldn’t be too dry (often the problem with previous iterations) or too dense (another problem from converting some of my favourite recipes). It should carry enough flavour on its own, but also serve as a great vehicle for icing and sprinkles and all that it needs to hold on top. With this recipe, I’m now pretty satisfied with the chocolate version. I’ll now be in search of a perfect vanilla version and let you know when I’ve found that one! Oh, and this recipe has been scaled down to make just seven cupcakes – perfect for a little weekend (or weekday!) treat without taking forever. And, the cake recipe doesn’t require any fancy appliances, just a couple of bowls and a whisk.
Small-batch chocolate cupcakes
Recipe adapted from Sally’s Baking Addiction
- 47.5g all purpose flour
- 22.5g natural cocoa powder
- 2g baking powder
- 1g baking soda
- 1 egg
- 2.5g salt
- 50g white sugar
- 50g brown sugar
- 40mL oil
- dash vanilla
- 60mL buttermilk
- (optional – a handful of chocolate chips to add into the batter just before dividing into the baking cups)
- Add flour, sifted cocoa powder, baking soda and baking powder in a small bowl and whisk to mix
- Whisk egg, salt, sugars, vanilla and oil in a separate bowl
- Add the two parts together, then the buttermilk, and whisk until smooth. If using the chocolate chips, add them in now.
- Fill cupcake moulds half full. Bake for about 15-20 minutes at 350 degrees Fahrenheit until the surface springs back to the touch.
Cream cheese icing just enough for 7 cupcakes
(This is enough to smear onto the cupcakes. If you want to pipe anything fancier, you’ll probably need double the recipe.)
- In a mixer, cream together 30g butter and 60g cream cheese at room temperature until well mixed and soft. Add in a small pinch of salt.
- Add in 90g icing sugar and continue mixing until smooth. You may want to add 1 tsp of milk or lemon juice if it’s too stiff (and for flavour) but I found it was ok without.