Perfectly Chocolate Cupcakes

Adapted from http://www.glorioustreats.com/2010/04/recipe-perfectly-chocolate-cupcakes.html, which is from a Hershey's recipe.

Makes approximately 24 standard sized cupcakes

2 1/4 cups dextrose
1 3/4 cups plain (all purpose) flour
3/4 cup unsweetened cocoa (I used Nestle baking cocoa)
1 1/2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda (baking soda)
1 teaspoon salt
1 cup whole milk
1/2 cup cooking oil (I use coconut oil or extra light olive oil)
1/2 cup rice malt syrup
2 teaspoons vanilla extract
2 eggs
1 cup boiling water

1. Line muffin tin with paper liners. Heat oven to 180C.
2. In a large mixer bowl, stir together dry ingredients (dextrose, flour, cocoa, baking powder, bicarb soda and salt).
3. Add milk, oil, rice malt syrup, vanilla and eggs. Beat on medium speed for one minute. 
4. Stir in boiling water. (Don't worry if the batter seems extremely thin – this is right.)
5. Fill liners 2/3 full with batter, leaving approximately a 1cm gap from the top of the liners. The easiest way to do this is to put the batter into a large measuring cup/jug with a pour spout, and then pour the batter into the liners.
6. Bake cupcakes for approximately 18-24 minutes, or until skewer comes out clean. 
7. Cool completely on wire rack before icing. My favourites are Whipped Chocolate Cream Icing and Raspberry Cream Cheese Icing - see below.

The cupcakes photographed here actually have chocolate cream cheese icing, which I had several attempts at but never really liked. My first attempt (following the recipe linked to above) was way too sickly-sweet for me. When I reduced the sweetening it was a bit sour-chocolate-yoghurt, which is not usually what I'm after for a chocolate treat. ;-P You could make a chocolate buttercream icing, but I'm not a buttercream fan... probably overdosed as a kid! I find the cupcakes go perfectly piped with these:


Raspberry Cream Cheese Icing

This is enough for more than 12 cupcakes but not enough for all 24 cupcakes if you are extravagant when piping!

250g cream cheese (I use the spreadable version in the tub)
100g unsalted butter, softened
¾ cup – 1 cup dextrose (I used 7/8 cup – ie ¾ cup + extra 1/8 cup)
1 tsp vanilla extract
3 Tbs (60ml or ¼ cup) thawed, mashed frozen raspberries (or fresh raspberries, or try substituting other berries)

Whip together. Add dextrose to taste. Transfer to piping bag and pipe on to cupcakes (or dollop/spread). Keep refrigerated!

Berry cream cheese icing
(blackberries, blueberries & raspberries)

Whipped Chocolate Cream Icing

This is enough icing for about 12 cupcakes – double if icing all 24 cupcakes

200ml thickened cream
2 tsp cocoa (I used Van Houten dutch processed cocoa powder, as it gives a darker colour)
1 ½ tablespoons dextrose
½ tsp vanilla extract

Whip together. Add extra dextrose or cocoa powder to taste. Transfer to piping bag and pipe on to 12 cupcakes (or dollop/spread). Keep refrigerated! This icing will not hold its shape for long out of the fridge.