Last year in August, I opened up my kitchen commercially…. taking orders for custom made cupcakes from family and friends and the word spread. Why am I talking about it here? Because for the longest time, I felt embarrassed to post it here….but it is an extension of what I love, and you my dear blog readers deserve to know…. also, cupcakes are all the rage currently, so I thought I would put the information out there for anyone who wanted to know about where to order custom made cupcakes in Hyderabad.
Look no further. Send me an email at escapadesculinarystudio(at)gmail(dot)com or leave a comment here and I will get back to you. You could also leave a message for me on my Facebook page.
Recently, I made a batch of chocolate cupcakes with my regular recipe but wasn’t happy with the texture of the cocoa powder only cupcakes. I tweaked the recipe a bit and added melted dark chocolate and a pat of butter to the same batter and the cupcakes turned out like magic! deep dark full of texture and very rich. the compliments I got for these cupcakes alone should keep me from seeking any other recipe out in the future!
here is the recipe
Fudgy Chocolate Cupcakes (Makes 10 regular sized cupcakes)
1 1/4 cups all purpose flour
1/4 cup cocoa powder
2/4 cup brown sugar (I powdered it finely)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup coffee decoction (or 1 cup of warm water mixed with 1 1/2 teaspoons of instant coffee powder)
2 teaspoons vanilla essence or a teaspoon of real vanilla extract
1/4 cup sunflower or any neutral oil
100 grams dark chocolate, chopped and melted without lumps
3 tablespoons of butter, melted
Preheat oven to 350°F. Prepare a muffin tin with cupcake liners.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt until everything is mixed well.
In the large jar attachment of a food processor (or a large bowl if doing by hand) mix together the coffee, sugar, vanilla extract, and oil.
Melt the chocolate and butter together (you can heat in the microwave for 30 seconds at a time till just melted, then stir to mix thoroughly)
Mix together the dry ingredients with the sugar mixture and the melted butter and chocolate until it makes a fairly thin batter. Take care not to over mix the batter, or the cupcakes will have a rubbery texture.
Fill the cupcake liners with batter till about 2/3 full.
Bake for 22 to 24 minutes, or till a skewer inserted in the center comes out clean.
Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
Once cool, frost or eat/ serve as is.
I made 24 mini cupcakes with this batted. Should make about 10 regular ones