- margarine125 GramsShould be at room temperature
- sugar1 1/2 Cups
- flour2 Cups
- mala/plain yoghurt1/2 Cups
- water1 Cups
- Baking powder1 Teaspoons
- bicarbonate of soda1/2 Teaspoons
- eggs2NOT Kienyeji / free range
- vegetable oil1/4 CupsOptional. However, if using the oil,reduce the margarine to about 90grams
- cocoa powder for cake mix1/4 Cupsuse dark,unsweetened cocoa
- shortening /cooking fat200 Gramsthese include: Kimbo, kasuku, bakers fat
- icing sugar200 Grams
- vanilla essence1 Teaspoons
- water/milk1/3-1/2 Cups
- cocoa powder50 Cups
- Dark cooking chocolate to garnish50 Gramsoptional
Here is how you can prepare some seriously rich moist chocolate cupcakes that will leave your mouth excited for the next one.
For the rich moist chocolate cupcakes:
- Preheat your oven to 200 Degrees Celsius/gas and line your cupcake trays with the cupcake holders/papers
- Cream your margarine and sugar until light(creamish in color) and fluffy
- Add the eggs into the mixture one by one until well incorporated into the mix
- In a separate bowl, sift together the flour, cocoa, bicarbonate and baking powder
- In another bowl, mix the yoghurt, water and oil (optional) until well incorporated
- Add the dry ingredients and the wet ingredients alternatively to the margarine mix,in 3 parts.Start with the wet ingredients.
- Ensure the entire cake mix is well mixed and no flour is left at the bottom of the bowl. the colour should be dark brown and the texture flowy, not too thick.
- Pour the cake mix into your cupcake liners, until 3/4 full.This should make about 18-20 cupcakes and 9-10 large muffins.
- Bake in the oven for 20 minutes. Do Not overbake!
- Cupcakes are ready when a skewer inserted comes out clean.Use a toothpick if you do not have a skewer.
For the frosting/buttercream:
- Beat the shortening until soft and fluffy
- Add the icing sugar and cocoa mix alternatively with the water. The water can be added slowly unti texture is smooth.
- Add the vanilla essence.
- Once the cupcakes are baked and cooled, remove them from the baking trays and ice with the chocolate buttercream. for this step, a piping bag can be used with an icing tip of the desired shape. If no piping bag is available, put the buttercream in a transparent plastic bag…till half-way full, then make a hole at the end of the bag(with a toothpick,knife or scissors) to ensure the buttercream flows out onto the cakes in the shape that you want.
- For the chocolate, melt slowly in a water-bath until completely liquid..
- Pour into a metal sheet or tray and wait for it cool and harden
- Cut out random shapes and place the shapes onto the iced cupcakes to garnish.
Walaar!! your rich moist chocolate cupcakes are a chocolatey munch away…nyaaam
* The vegetable oil adds to the moistness
* use dark cooking to garnish, NOT milk chocolate as it will not form any shape