This is one of my own creations, and a spur-of-the-moment one at that. I just started picking random things from my pantry and throwing them in the mixing bowl. And I am very, very proud of myself. This is just so yummy to bite into. The chocolate and the coffee and the melting butterscotch. Oooh mamma!
This is my 100th post here at Loveisinmytummy, and I would first like to thank all those from across the world (at least that’s what Blogger Stats tells me) whom I don’t know and who have been reading my posts. Thank you World! 🙂
And to my friends, for all the encouragement and generous fake ‘Ooohs’ and ‘Aaahhhs’. Love you guys so much! >:D<
And last but not the least, to my lovely family, who eat anything I make, however I make it and still be instantly proud of me on cue! If I am able to create my own cupcake today, it’s because of you guys. You guys are the best!
Still, I really need to work on my icing skills.
This is a gooey cupcake because of the butterscotch. If you don’t like gooey things, just cut it out of the recipe, and you’ll have a nice firm cupcake.
Mocha and Butterscotch cupcakes Makes 16
To make these, you will need
– 200g all purpose flour
– 100gms chocolate
– 100gms butter
– 200gms castor sugar
– 2 eggs
– 125 ml coffee decoction or 1tbsp instant coffee dissolved in 125ml warm milk
– 1tsp baking powder
– 4 tbsp butterscotch kernals
– A generous handful of your favourite nuts, chopped up.
– Preheat the oven to 180°C. Line a muffin tin with paper cups. I double lined my tins because this is a runny batter and I wanted some hold to the batter.
– Chop the chocolate, and melt it over a double boiler. Take care not to over heat the chocolate. Remove from heat once it melts completely.
– Add the cold butter and stir quickly till it melts completely.
– In a large mixing bowl, add the sugar, eggs, coffee and the now slightly cooled chocolate-butter mixture. Make sure that neither the coffee nor the chocolate are hot. Warm is ok. Hot is not.
– Beat with an electric mixer till combined. What you’ll have is a very slushy liquid.
– Sieve in the flour and baking powder. Beat with the mixer to combine.
– Stir in the butterscotch and nuts.
– Pour into the paper cups.
– Bake at 180°C for 20 minutes or until a skewer inserted into the center comes clean.
– Transfer to a cooling rack and cool completely.
Chocolate Frosting Makes enough to frost 16 cupcakes
To make these, you will need
– 170gms bittersweet chocolate
– 100gms icing sugar
– 2tbsp butter
– Melt the chocolate and butter over a double boiler.
– Gradually beat in the icing sugar, one spoon at a time till it reaches piping consistency.
– Fill a piping bag with the nozzle of your choice, fill the bag with the prepared icing, and pipe away!
– If the chocolate looks too thick, do not add water, or any other liquids to loosen it. The chocolate will seize and you won’t be able to make a frosting out of it.
– Mix melted butter if the frosting looks too thick.
– The complete cupcake was a little too sweet for me. If you have a sweet tooth, go ahead with the given quantities. But if you prefer mild sweetness, then reduce the amount of sugar in the cupcake recipe to 100gms.
I love cupcakes!
I have to veganize this yummy cupcake…
Tina Dawson says
Thanks Kumudha! I'd love to try out your vegan version. Please drop back with your recipe sometime…