For a long time, I’ve been searching for the perfect chocolate cupcake recipe. I wanted that cupcake to be soft, moist and chocolatey. I’ve failed many times & almost decided against making them again.
However, after the success of my Earl Grey cupcakes from the Primrose Bakery cookbook, I decided that perhaps their Chocolate ones would be a success too. True enough, the cupcakes turned out pretty well. The cupcakes were as fluffy as I’d liked, moist enough but lacking somewhat in terms of richness of the chocolate (when it first came out of the oven). In about 6 hours, however, the chocolate taste seemed to have set in better. The next time I make it, I’ll use a darker chocolate. (I used 54% cocoa. Think I’ll go for 72% next time).
The cupcake is paired with a Marshmallow frosting in the book. I’ve been dying to try it out & the pairing is gorgeous. The icing is so fluffy and delicious & really compliments the chocolate cupcake. It’s pretty easy to make too. My only complain about the recipe is that it makes an odd number of 16 cupcakes. The Marshmallow Icing makes slightly more than 16 cupcakes. I had leftover icing which Primrose recommends not to keep leftover. (I still did anyway, but I doubt I’ll have use for it :( )
So here’s the recipe for the lovely cupcake
Chocolate & Marshmallow Cupcakes (Adapted from The Primrose Bakery book)
Chocolate Cupcakes (Makes 16 regular cupcakes)
- 115g good-quality dark chocolate (at least 70% cocoa solids) (oops, I didn’t listen)
- 85g unsalted butter, room temperature
- 175g soft brown sugar
- 2 large eggs, separated
- 185g plain flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- pinch of salt
- 250ml semi-skimmed milk (I used full milk)
- 1 tsp good-quality vanilla extract
- 120g granulated sugar
- 80g golden syrup
- 1 1/2 tbsp water
- 2 large egg whites
- 1/2 tsp good-quality vanilla essence (optional)
- Preheat oven to 190℃. Line the muffin trays with muffin cases.
- Melt the chocolate (either bain marie or in a microwave). Keep stirring to prevent it from burning Leave to cool slightly
- Cream the butter and sugar together, using an electric mixer, until and smooth. Slowly add the egg yolks and beat well. Next, add the melted chocolate and beat well again.
- Sift flour, baking powder, baking soda and salt into a separate bowl and stir together (use a whisk to make sure that it is well mixed)
- Measure milk with vanilla extract. Fold in flour mixture and milk (alternate) into the chocolate mixture till well combined.
- In a clean bowl, whisk the egg whites until stiff peaks have formed. Then, fold in egg whites into main batter till well combined.
- Spoon into muffin cases, filling to about two-thirds full (they’ll rise to form a nice dome)
- Bake for 20-25 minutes. Leave to cool in tin for 10 minutes before removing.
- Place sugar, golden syrup & water into a sauce pan and cook on high heat until mixture reaches the soft-ball stage (when the bubbles in the mixture almost start to stick together and would drop off a spoon in a smooth slow stream). When this happens, remove from the heat.
- While letting the mixture cook, start whisking the egg whites in an electric mixer until soft peaks start to form.
- With the machine on low speed, gradually add the hot syrup into the bowl. Continue beating on low speed until all the syrup is in the mixing bowl.
- Increase speed to medium-high and continue whipping until mixture is cool, thick and glossy.
- Add vanilla extract (if you want), towards the end.
- The icing works best when is still a little warm. So use it right away.
- You can store it overnight, but do not keep it for longer than that. beat it again gently with a spoon or spatula if using straight from the fridge.
Hope you enjoy this recipe. It really is quite scrumptious!