In the kitchen

{Truly chocolate chocolate cupcakes}

Well, it's no secret. I love chocolate, especially when it's not too sweet. So, imagine my delight when I stumbled upon this amazing recipe for chocolate cupcakes. I guarantee you will stick to this one once and for all. After trying several recipes from several reputable sites, including Martha Stewart's, I have to say, this one is a keeper. I made them twice over the Summer. And I want you to woo your holidays guests with this recipe.  Click below for the amazing simple recipe by Kamran Siddiqi. . Buen provecho!
Chocolate Cupcakes Recipe 
Makes About 16

Ingredients

For the cake:
1 cup / 200 grams granulated white sugar
 ¾ cup plus 2 tablespoons / 105 grams all-purpose flour
 ¼ cup plus 2 tablespoons / 30 grams unsweetened cocoa powder (natural, non-dutched) sifted
 ¾ teaspoon baking powder
 ¾ teaspoon baking soda
 ½ teaspoon salt 1 egg, room temperature 
 ½ cup (4.25 oz) /120 grams sour cream, room temperature
 ¼ cup / 45 grams sunflower oil  or any other non-tasting oil like vegetable
 1 tablespoon real vanilla extract
 ½ cup/ 120mL boiling water.

For the frosting:
6 tablespoons / 85 grams unsalted butter, melted
 ½ cup / 40 grams unsweetened cocoa powder (natural, non-dutched)
 ¼ cup / 60mL milk 2 ¼ cups / 225 grams powdered (confectioner’s) sugar
 ¾ teaspoons pure vanilla extract
 1 teaspoon golden syrup / light corn syrup, or even Maple syrup.

To make the cake:

Preheat the oven to 350ºF/ 180ºC / Gas Mark 4. Line standard muffin tins with paper liners. Now, in a large heatproof mixing bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon or silicon spatula (which I prefer) just until smooth and combined. Pour in the boiling water, and slowly mix starting from the center working your way out (this makes it easier to mix without the splattering.). The batter will be liquidy, but fear not, this is normal. Divide the batter evenly among the lined cups, using a spatula to help you scrape the bowl, filling each lined cup with 3 tablespoons of batter, about halfway full. Bake for 15-19 minutes, rotating the pans halfway through, until a cake tester or a wooden toothpick inserted into the center of each cupcake comes out clean. Transfer cupcakes in pans to wire racks for about 10-minutes until the tins are cool to the touch. Once the tins are cool, remove the cupcakes from the pans, and transfer to the wire racks. Let the cupcakes cool completely before frosting. Make the frosting and frost the cupcakes: In a large bowl (or in a stand mixer), combine the melted butter and cocoa powder powder until smooth. Now, alternatively mix in the milk and powdered sugar, beating (on medium speed) to spreading consistency. Add another tablespoon or so of milk, if necessary. Mix in vanilla and golden syrup / light corn syrup. Frost the cupcakes using a small offset spatula or non-serrated butter knife, making sure to frost to the very edges (doing this is not only an excuse to have more frosting on your cupcakes–yum!, but it also helps keep the cupcakes moist), and adorn with chocolate shavings or other edible decorations of your liking. Note on frosting the cupcakes: To frost the cupcakes, I used a small off-set spatula (can use a butter knife without a serrated edge, as pictured above) at an angle to spread the frosting smoothly around the cake. Then, I used a cake spatula to create the indent in the center. Turn 360º one way, and turn 180º in the opposite direction; lift the spatula, and that’s it.

All photos via TSG