Chocolate Cupcakes

Some people claim that there is nothing worse than leaving an argument with a significant other unfinished, and the anguish you feel at letting someone have such an influence over your emotions for the day.  So you can imagine my surprise when I realized the relationship I have with my kitchen is no exception to this rule.

I can't count the number of days that have been spent in frustration as I allow the result of a cupcake mixture that has been lovingly measured, sifted and whisked dictate my emotional stability for the day. I can confidently say without a doubt, that the consistency of a batch of Russian fudge can literally make or break my week.

In fact it has reached the point where my family and friends are no longer surprised to come home and occasionally see me lying down on the kitchen floor, covered in a mixture of flour and defeat while a slightly overcooked tray of brownies sits on the counter.

(Slightly un-pretty batch, attempt #1)

So today just happened to be one of those days, I had it all planned out to the minute, but as per usual halfway through the day the study schedule was in the bin and I was in the kitchen with a picture of perfectly frosted cupcakes in my head. 

Although upon realizing that the beautiful chocolate frosting I had made wasn't going to hold shape, I did what logical person in my situation would do. I covered them with a generous heaping of grated toblerone chocolate and called it a day, again proving that chocolate can fix almost any problem.

Now I present to you my go-to chocolate cake recipe from Annabel Langbein, which also makes great cupcakes. It uses 1 bowl and literally takes about 5 minutes to prepare, and while I am not a coffee person it gives the cake a richer, less sweet taste instead of adding more cacao powder.

Chocolate Cupcakes

Ingredients:

       3 cups self-raising flour

       2 cups sugar

       1½ tsp vanilla extract

       ¾ cup cocoa powder

       2 tsp baking soda, sifted

       200g butter, softened

       1 cup milk or unsweetened yoghurt (buttermilk also works)

       3 large eggs

       1 cup boiling hot coffee

Heat oven to 160°C. Grease the sides and line the base of a 30cm round cake tin or 2 x 20cm round cake tins with baking paper.

Place all ingredients in a bowl or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated. Pour mixture into prepared tin or tins and smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the tin. If not using at once, the cake will keep for about a week in a sealed container in the fridge.

To ice, use this fantastic frosting from the "I am baker" blog here!