The Work BAKE-SALE- Chocolate Cupcake Batter



I have to say that bake-sales really get me super competitive. I just get crazy! I know you can’t win at a bake-sale but that’s what I set out to do! Kinda?! So obviously when this was announced at work I was ecstatic!! Was working till 8 the night before and obviously me being me, left it until I got home to make my amazing baked delights! Then I go through “what the hell am I guna make?” phase! I started baking at like 9pm that night. Gotta say though I do actually work great under pressure and I produced some of the finest cupcakes I’ve ever made! (In my opinion)(and maybe my family’s) :S 😛

So I made a moist chocolate cupcake with various coloured frostings. They were divine!


3/4 cup of cocoa powder ( I use mix of weight watchers/ Aero/ Bournville)

3/4 cup of hot water

3 cups of flour

1 tsp baking soda

1 tsp baking powder

1 1/4 tsp Maldon salt

1 1/2 cups od unsalted butter

2 1/4 cups of sugar

4 large eggs

1 tbsp + 1tsp vanilla extract

1 cup of sour cream ( I ran out of sour cream and topped up with ordinary cream)



Preheat oven to 180˚. Line muffin tins. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.


Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is mixed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.


Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.




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