Sometimes you need a cake.
Last weekend on Saturday, I needed cake. I made my go-to chocolate cupcakes because I almost always have the ingredients in the house, then I took some of them to Kathy and Adam’s and some to Ryan.
The original recipe came from Smitten Kitchen (as do so many good things!) but keen eyed amongst you will notice that the original recipe features Guinness and sour cream and be wondering about what’s usually in my fridge, ok it’s true I almost never have those things in my fridge. For the Guinness, I’ve used the same amount of coffee, root beer, coca-cola and on one desperate occasion, ginger beer. So basically any fizzy drink or coffee would do. For sour cream, I subbed greek yoghurt, (which I do in these pancakes too).
You can gussy them up with ganache and frosting if you wish but I like them plain, they are moist enough that they are good on their own and they also freeze really well.
As usual I’ve mixed and matched the weights and measurements to suit my peculiar way of cooking, butter does not come in sticks in my part of the world but a stick of butter is 4oz, US pint sizes are 4 oz smaller than UK ones as well, it’s all very confusing!
Simple Chocolate Cupcakes (makes 20 to 24)
1 cup liquid such as Guinness, coca-cola, coffee or root beer
8 oz unsalted butter
3/4 cup ( unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons bicarbonate of soda
3/4 teaspoon salt
2 large eggs
2/3 cup greek yoghurt
1) Preheat oven to about 220C (which is pretty much the temp my oven is stuck on!)
2) Line muffin tin with cake cases.
3) Put the butter and your chosen liquid in a saucepan and heat until the butter is melted.
4) Add cocoa powder and whisk until mixture is smooth, let the mixture cool slightly.
5) Add flour, sugar, bicarb salt to a bowl and stir to blend.
6) In another large bowl, beat eggs and greek yoghurt together (this is best done with an electric whisk if you have one).
7) Add the chocolate mixture to the egg mixture and beat to combine.
8) Add the flour mixture and beat on slow speed, then fold batter until completely combined.
9) Pour the batter into cake cases, fill them about 2/3 to 3/4 up and bake until a skewer inserted into the middle comes out clean. About 15-20 minutes.