Chocolate Brownie Cupcakes

Chocolate Brownie Cupcakes

It is the most adorable and favourable cake for my kids, they always inquire about all the time! So, I give them a special treat today!

It can’t become wrong by adding chocolate to their cake. I’m not sure how many times I have made this for their tea since their childhood. I think it is the one that will pass it on to their kids in the future, oh yeah, my grandchildren!

What’s the conflict from this cake compare to the other brownies? This cake is light, moist, rich and full of flavor from the real dark chocolate, that’s cocoa contain 85%, it won’t bitter because I adapted the molasses natural unrefined sugar to balance the taste. Also, I’m not using the butter nor the oil in this recipe, I prefer the natural yogurt instead of the fat. Otherwise, you can use the vegetable oil for the yogurt if you like.

Orange zest is the additional, interesting ingredient that I like to add to the rich chocolate batter. Meanwhile, a pinch of pink Himalayan sea salt will bring out all the ingredients to your taste bud.

I hope this brownie won’t disappoint you all.

Chocolate Brownie Cupcakes

Ingredient: 

  • 200g Self-raising flour
  • 1 tsp Baking Powder
  • 35g Cocoa powder
  • 150g Dark chocolate
  • 150g Molasses Sugar
  • 4 Eggs
  • 10 tbsp Natural yogurt
  • 1 tsp Vanilla extract
  • 2 tsp Orange Zest
  • 150g Macadamia, chopped      (or any other choice)
  • Pinch of Pink Himalayas Sea salt

Method: 

  1. Preheat the oven to 360ºF/180ºC/160ºC(fan oven), or gas mark 4.
  2. Put 100g of dark chocolate in a little bowl, melt over a pot of simmering water, don’t let the little bowl touch the hot water to prevent the chocolate getting curdle.
  3. Chop the other 50g of dark chocolate into small pieces, set aside.
  4. Sieve the flour, cocoa powder, and baking powder together.
  5. Whisk the sugar with one egg at a time until all well mixed, add yogurt, half of the chopped nuts, vanilla extract, salt and orange zest, whisk until all incorporated well. Add the melted chocolate at the last step.
  6. Fold the dry ingredients into the wet mixture gradually, make sure each adding is well combined without any lumps.
  7. Spoon into the lined cupcake case, sprinkle with a few chopped nuts on top.
  8. Bake in the preheat oven for 12 to 15 minutes until cooked. Cool on a wire rack and serve.

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