Hummingbird Bakery Chocolate Cupcakes

I was given 'The Hummingbird Bakery Cookbook' as a gift, and have tried out a few of the recipes.

For some of Sophie & John's wedding cakes, I used the chocolate cupcake recipe, and they were great!

Ingredients (makes 12 cupcakes)

100g plain flour

20g cocoa powder

140g caster sugar

1 and a half teaspoons baking powder

a pinch of salt

120ml whole milk

1 egg

quarter teaspoon of vanilla extract

Preheat the oven to 170.c (325.f) Gas 3.

Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into the 12 paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When the cupcakes are cold, spoon the Chocolate, Vanilla or Cream Cheese Frosting on top and decorate with chocolate vermicelli or silver balls.

Although I actually didn't use the Hummingbird Bakery's recipe for the frosting. I used a chocolate frosting recipe by 'Peggy Porschen' as I wanted a really rich sumptious chocolate flavour, and I've tried this one before and know it delivers exactly that.

The recipe is for enough frosting for 24 cupcakes, so you could just half it. But personally, I like ALOT of yummy frosting so always make double the quantity anyway....better to have too much than not enough I say!

100g full-fat cream cheese at room temperature

50g soft unsalted butter

300g icing sugar, sieved

200g dark chocolate drops 

200ml single cream

Put the cream cheese, butter and icing sugar in a mixing bowl.

Slowly mix together, using an electric hand whisk or wooden spoon, until light and fluffy, and put this aside for a moment whilst you prepare the chocolate for the mixture.

Put your chocolate drops in a seperate bowl.

Bring the single cream to a simmer in a pan, and then pour over the chocolate. Stir gently until the chocolate has melted. 

Let it cool until slightly set, and then mix with the frosting. If it's too soft, chill before using.

Enjoy!!