Chocolate Cupcakes are timeless little sweet creations that can stand on their own. You do not need a special occasion to make a chocolate cupcake. A moist and rich chocolate cupcake with malt buttercream frosting is the kind of sweet I crave for whenever there is a celebration. I can eat these cupcakes all day, and especially after midnight while watching the new release of Gilmore Girls on Netflix. I just can’t get enough of either.

Ingredients:

For Chocolate Cupcakes
  • Flour – 1¾ cup
  • Cocoa Powder – ¾ cup
  • Sugar – 2 cups
  • Baking Powder – 1½ teaspoon
  • Salt – 1 teaspoon
  • Oil – ½ cup
  • Milk – 1 cup
  • Eggs – 2
  • Vanilla Essence – 1 teaspoon
For Chocolate Malt Frosting
  • Butter – 500 grams or 2¼ cup (unsalted, room temperature)
  • Icing Sugar – 500 grams or 4 cups (should be super fine - for best results, use confectioners’ sugar)
  • Malt Milk (or Ovaltine) – ½ cup
  • Sour Cream – ¼ cup (to make sour cream, add the juice of one lemon to cream and leave for 15 minutes)
  • Whipped Cream – ½ cup
  • Vanilla Essence – 1 tablespoon
  • Salt – a pinch
  • Milk Chocolate – 1 cup (melted)
  • Preparation time : 1 Hour
  • Cooking time : 20 - 30 Minutes
  • Number of servings (yield) : 4 Individuals

Instructions:

For Chocolate Cupcakes
  1. Preheat your oven to 180 C
  2. In a large bowl, add flour, sugar, cocoa, baking powder and salt and mix well
  3. Mix eggs, milk, oil and vanilla essence in another bowl
  4. Add the wet ingredients to the dry ones and beat with an electric mixer until well incorporated
  5. Line the cupcake baking tray with cupcake liners and pour the batter into them
  6. Bake in the preheated oven for 12 to 15 minutes until a toothpick pierced into them comes out clean
  7. Let the cupcakes cool in the tray for 10 minutes, then remove from the tray and leave to cool completely on a wire rack
For Chocolate Malt Frosting
  1. Bring butter to room temperature and beat on high speed with an electric beater until creamy
  2. Add all other ingredients (except melted chocolate) and beat until well combined
  3. Add the melted chocolate and beat for another few minutes until the frosting is creamy and spreadable. [Ideally, I would have used a food processor to pulse the butter and sugar to make a perfect spreadable frosting, but I didn’t have it so I used an electric beater instead]
  4. If the frosting gets too soft, refrigerate it for about 10 to 15 minutes and it will thicken. Make sure the frosting is of spreading consistency
  5. Use immediately to decorate your cupcakes
PS: You can make one 8-inch round, 3-layered cake with same ratio of ingredients_dsc0071 

Fatima Ali

I am trained to be an IT professional. I served National University of Sciences and Technology (NUST) for six years after graduating from the same university. As long as I can remember, cooking good food has been my passion and it makes me happy. My cooking lessons were a bit unusual though. Back in the day when digital did not mean much, my father would record cooking shows (knorr ka kitchen, kaukab khuwaja and Zee Khana Khazana – Chef Sanjeev Kapoor) for me to watch endless times later on, before trying the recipes out. I would make brownies and cold cake almost every day while my mother was asleep. This was my way of surprising her every evening. My mother cooks amazing food too and I have tried many of the recipes written in her recipe book. I draw inspiration from a number of chefs from televised cooking shows such as Late Chef Farah, Chef Rahat, Chef Mehboob, BBC Food, Masala TV, Chef Shai, Chef Sharmeen, Master Chef Australia and my ultimate favorite Chef Shireen Anwer. I would not be as good a cook I am now without passive guidance from each one of these.