I almost lost hope in baking. But it’s always good to persevere. Despite wasting money for having to throw away ‘baked goods’ which are close to inedible, I decided to give it another try and, voila, I was able to create a (close to) masterpiece – Tsokolate Cupcake.
Over the weekend, I decided to spend more time in the kitchen (apart from preparing @IamMrPies’ dog food) and decided I make good use of my tablea before it expires and sentenced to death by binning. It turned out time well spent as the project turned out successful – one of my few ones in baking. Lesson learned: just follow the recipe to a T.
I have organized the recipe in such a way that you can follow it per batch / step featuring the ingredients for each step.
Makes 9 Cupcakes
Step 1: Pre-heat oven to 180 degrees Celsius
Step 2: Tsokolate Prep
- 6 Tbsp Ground Tablea Tsokolate
- 2 Tbsp Cocoa Powder (I used Hershey’s Unsweetened Chocolate)
- 120ml Boiling Water
Mix Tablea and Cocoaa Powder in hot water. Let the batter cool and put in fridge.
Step 3: Dairy
- 2 Tbsp Greek Yogurt
- 6 Tbsp Milk (I used Non-Fat)
Mix these two ingredients and set aside.
Step 4: Dry Goods
- 3/4 cup Flour
- 1 tsp Baking Soda
- Pinch of Salt
Sift all dry ingredients and mix together. Set aside.
Step 5: Cream
- 3/4 cup Brown Sugar
- 1/4 cup Butter
- 1 1.2 tsp Vanilla
- 2 Eggs
Cream butter, sugar and vanilla until light and fluffy. Once done, add eggs one at a time without over mixing.
Step 6: Mix all ingredients
- Slowly pour in chocolate mixture into your cream mixture.
- Add in half of your flour mixture and mix.
- Add in half of your dairy/milk mixture and mix.
- Repeat the process for both your flour and dairy mixture.
- Careful not to over mix the batter.
Step 7: Bake
- Divide batter into 9 cupcake moulds.
- Bake for 20-25 minutes.
- Once done, let it cool.
Enjoy! And let me know what you think of the recipe – feedback, suggestions, recommendaitons are welcome!