It’s my good friend’s
birthday tomorrow, a soon-to-be mom and a hardworking colleague, I thought that
giving her a present for her special day would be sufficient to tell her how
much she is appreciated.
And since she has been
a good customer of mine, I thought that what best gift to give her than her favourite
super moist chocolate cupcakes?
So, for those of you
who are looking for the best treat or maybe just something that you’d like to
enjoy at the comfort of your own home, you may want to check this recipe out.
What I like about this
recipe is that you will only follow 3 simple steps! You don’t need to use a
mixer. If you don’t even have a spatula or a wire whisk, you can simply use a
fork! That’s how simple and easy this recipe is.
Yield: 24 (3.0 oz)
cupcakes
Ingredients:
1 ½ Cup Cocoa Powder
1 Cup Granulated Sugar
1 Cup All Purpose Flour
½ tsp Baking Soda
½ tsp Baking Powder
¼ tsp salt
1 tsp Vanilla Extract
3 Tbsp Vegetable Oil
¾ Cup Water
¾ Cup Milk
2 eggs
Garnish:
Large Marsh Mallows
Graham Crackers (crumbled)
Caramel Syrup
Procedure:
- In a bowl, mix together all your dry ingredients using a wire whisk.
- Add water, milk, vegetable oil and vanilla extract
- Add in eggs, one at a time.
Do not worry if the consistency is runny. It
should be, what makes this recipe ultra moist is because of the runny batter.
Don’t worry because it will come together perfectly. You will love this recipe
because it will make your cupcake look polished. (even, smooth top and no cracks!)
While mixing, pre-heat your oven at 150 degrees
Celsius. Bake this using a 3oz. liner cups, filled at least ¾ of the cupcake
liner. Pop in the oven and bake for 20 mins. or until nothing sticks to a
toothpick when pricked.
To garnish, about 3 minutes before you end your
20-minute mark, put a large piece of marsh mallows on top of your cupcakes and
continue baking. Make sure that you do this quickly so that your oven will stay
hot.
After baking, bring out your pan and
immediately swirl caramel syrup on top. It is best to put the syrup while it is
hot because it will liquefy the very sticky caramel syrup making your cupcake
even more moist! You can drizzle the crushed graham crackers at this point.
Enjoy it while it’s hot with a scoop of vanilla
ice cream or you can refrigerate and eat later with a cup of hot brewed coffee
or tea!
I hope you guys enjoy this recipe! I am sure
that my friend will enjoy it as well.
Let me know what you think and if you want more
recipes, please feel free to comment below and I will see what I can do. Happy
baking!
Comments
Post a Comment