Chocolate Coffee Walnut Cupcakes
I’ve come across so many cupcake recipes which are good but do not please me completely. There are recipes which turn out so yum that in no time you see the tray empty. Some look great but do not taste great.
So I then began a journey searching for the right recipe which tasted great and also gave a good rise (not too much and not too less)
Have you come across recipes where you confused about how well the cupcake rises? The same batter yields flat cupcakes and some puffed up? Or the same batter gives you variations in the rising levels of each cupcake?
This can confuse the baker while adding the batter to each cupcake cover. I had so many trials till I discovered this is the recipe I’d like to share with all. It has no hassles when it comes to the rise on each cupcake, it is perfect with no flaws but just that perfect cupcake bump.
Batter: This cupcake batter is not to thin and not too thick. When your batter turns thin, it yields soft spongy cupcakes but not an even rise on every cupcake. If its too thick the cupcakes rise well but taste rubbery, sometimes turns out dry. This cupcake batter does not put you in a situation like these but is just the right consistency
Baking: It is essential you fill each cupcake cover a little more than half and not 3/4 of the cover. This will give you the perfect cupcake bump. Many bakers fill their cupcakes liners with batter halfway through or up to 3/4 of the liner. This recipe sticks on to filling the batter slightly more than halfway thru
Preheating your oven is very very essential for this one. I like to preheat my oven for at least 20 mins before baking these. Preheating makes sure that the oven is at the right temperature.
- 260 grams all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 200 grams brown powdered sugar
- 25 grams unsweetened cocoa powder
- 2 eggs
- 120 ml unflavored oil
- 120 ml full fat milk
- 2 teaspoon instant coffee powder
- 1/4 cup walnuts, chopped
- 1/4 cup chocolate chips
- In a bowl warm up the milk and add the coffee powder to it. Mix well and set aside
- In another bowl, add the all purpose flour, cocoa powder, baking powder and baking soda. Mix well.
- In another bowl, add the milk (milk & coffee mixture), oil,eggs and sugar. Using a beater, beat well.
- Add the liquid mixture to the dry ingredients and using the same beater combine all of it together. Once done, add the chocolate chips and chopped walnuts to the batter
- Set the cupcake liners in a cupcake tray and using an ice cream scooper or spoons, put the batter in each cupcake liner filling it a little more than half (not 3/4 of the cupcake liner)
- You can also sprinkle some chocolate chips and walnuts on the top of each cupcake
- Place the cupcakes in a preheated oven at 170 degrees C for 20 to 25 mins or until an inserted skewer comes out dry
- Once done, let cool for 5 mins and then eat all of it
- Once the batter is ready, do not keep it unbaked for a long period of time. Bake the cupcakes immediately.