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Cristina Riches aka Bird, is the founder of BirdsParty.com. She's also a creative mom of two, published author, graphic designer, freelance photographer, magazine editor and unconditional party lover. Her party ideas and photos have been featured on numerous publications such as Forbes.com, CNN Entertainment, Parenting Magazine, Celebrate Magazine, All You Magazine, Elle Decor and MarthaStewart.com. She also regularly creates content for brands such as PBS Parents, HGTV, Coca-Cola, Nestlé, Pillsbury, PayPal, Mars, Hellmann's, Cultura France and Danone to name a few. 

The Recipe for The Best Chocolate Cupcake


Recipe for The Best Chocolate Cupcake EVER - via BirdsParty.com

Today's yummy chocolate cupcake recipe is courtesy of the fabulous Jane from the Lou and Jane Homemade Parties blog!

The Recipe for The Best Chocolate Cupcake EVER

Chocolate Cupcake recipe:

(makes 12 large cupcakes or 14-16 medium size)

50gr (1/2 cup) cocoa (unsweetened cocoa, organic fair trade if possible)
1 cup boiling water
175gr (1 1/3 cups) plain flour
2 teaspoons baking powder
113 grams (1 stick, 1/2 cup) butter (don't worry about unsalted butter!)
1/2 cup firmly packed raw brown sugar (this is what makes the cupcakes so 'fudgy')
1/2 cup castor sugar
2 large free range eggs (yes, you can taste the difference) - lightly beaten.
2 teaspoon vanilla extract (ie NOT just the essence - it costs a bit more so look around for it)
1/4 cup sour cream


Recipe for The Best Chocolate Cupcake EVER - via BirdsParty.com


 How to make them:

1. Line cupcake pans with paper baking cups and pre-heat the oven to 180 degrees C (375 F).
2. In a bowl, mix together the cocoa and boiling water until smooth and allow to cool to room temp.
3. In a separate bowl whisk the flour and baking powder together.
4. In your electric stand mixer (ie. your kitchen aid if you're lucky enough to have one) (but you know what - before I got my kitchen aid this worked out just fine with an electric beater!) cream the butter with the two sugars until smooth, light and fluffy. Gradually add the eggs, beating until light and fluffy. Beat in vanilla. Lightly beat in sour cream. Add flour mixture and mix until incorporated. Then add the cooled cocoa mixture and mix until smooth. (Sometimes it can look a bit curdled - this freaks Lou out - but it does come together, don't worry!)
5. Fill the paper cases just over  two thirds full of cake mix and bake for about 16-20 minutes, until cooked (ie. bounces back when pressed/inserted skewer comes out clean).
6. Allow to cool slightly in pan, then turn onto wire rack to completely cool.
7. Frost your cupcakes :)

For the fabulous frosting, check out Jane's suggestion on her blog here.

Thanks for sharing your fab recipe here Jane!

And if you have a yummy recipe, then why keep it to yourself?! Come share it here on the blog!
Just email us your high resolution photos and recipe to: bird at birdsparty dot com

Have a sweet week my friends! :)

More tasty party recipes here!

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6 comments:

  1. I have to admit I could eat this NOW xxxx

    ReplyDelete
  2. I'm a chocoholic - these are calling my name :)

    ReplyDelete
  3. These look yummy! Nothing like a good chocolate cupcake! ;-)

    ReplyDelete
  4. Ohh they look yuummers!! Been looking for a GREAT chocolate cupcake recipe for a long time!...one question...what is castor sugar? :(

    ReplyDelete
  5. Caster sugar is just "standard", white sugar. NOT icing sugar powder (too thin), and not too grainy like muscovado sugar.

    ReplyDelete
  6. I tried this recipe and it gives me amazing and lovely results thank you

    ReplyDelete

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