CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING

Preparation time:

Approx 2 hours (Including cooling time)

Serves:

12

Chocolate Cupcakes

Ingredients:

BAR Cocoa Powder (Indian Origin) - 50 g/ ½ cup

All-purpose flour – 280 g/ 2 + ¼ cups

Granulated sugar – 300 g/ 1 + ½ cups

Baking soda – 1 tsp

Baking powder – ½ tsp

Salt – ½ tsp

Milk (At room temperature) – 240 ml/ 1 cup

Water (At room temperature) – 240 ml/ 1 cup

Vegetable oil – 120 ml/ ½ cup

Vinegar – 2 tbsp

Vanilla extract – 1 tsp

Directions:

1. Preheat your oven to 160 degrees C.
2. In a large bowl, whisk together the dry ingredients-flour, sugar, baking powder, baking soda, cocoa and salt.
3. Add the liquid ingredients - water, milk, oil, vanilla and vinegar.
4. Whisk until smooth.
5. Pour the batter into the cupcake liners. Fill only about 3/4 of the cupcake liner with the batter. This recipe makes about 20 cupcakes. Bake at 160 degrees C for about 20-25 minutes.

Chocolate Frosting

Ingredients:

Bean2BAR 60% Dark Chocolate – 200 g

Cream cheese – 240 g/ 1 cup

Powdered sugar – 160 g / 1 + ½ cups

Directions:

1. Melt the chocolate in a heat-proof bowl either in the microwave or over a pot of simmering water on the stovetop. Allow it to cool until warm or lukewarm. Then, add the powdered sugar and the cream cheese.
2. Mix it all until smooth. I recommend using a large balloon whisk, but a rubber spatula will also do in a pinch. And that’s it – the frosting is done and ready to be used!
3. Now frost the cupcakes using the chocolate frosting. You can frost 10 cupcakes with this recipe.