No mixer chocolate cupcakes

No Mixer Chocolate Cupcakes – Easy Peasy Glorious Cupcakes

No mixer chocolate cupcakes

Making cupcakes cannot be easier than this!  And, getting the utmost sponginess, the intensly chocolaty flavour and the eye popping beautiful glazed chocolate icing are all a great big bonus!

Try this out today and you are sure to get addicted to both the taste as well as the easy method of making it!

The best part of making these glorious cakes is that there is no need of taking your electric hand mixer out.  Hence, no extra washing up and storing all back!  Just by mixing all the ingredients, you get the right consistancy, tempting colour and the most satisfying bite of a luxury cake!

Let’s make them with a smile!

You will need:

Self Raising Flour 250 g
Margerine or Baking spread (I used Stork baking spread) 250 g
Caster sugar 250 g
Eggs (large) 2
Milk 1/2 cup
Cocoa Powder 3 tbsp
Baking powder 1 tsp
Salt 4 pinches
For the icing
Icing sugar 150 g
Margerine 75 g
Cocoa Powder 2 tbsp
Milk 2 tbsp
Vanilla essence 1 tsp

Let’s make :

  • Pre heat the Oven at 180 C
  • In a heavy bottom pan, put milk, margerine, sugar, cocoa powder and salt and heat until all melt into a chocolaty sauce.  Be careful not to boil.  As soon as everything comes together as a sauce take out from the flame.

  • Mix baking powder and flour together and sieve on to a bowl
  • Using a fork, whisk the eggs until frothy
  • Now slowly pour the chocolate sauce on to the eggs and mix well

  • Add the liquidy chocolaty mixture on to the flour while rapidly mixing
  • Mix with a wooden spoon or a spatula until no lumpy bits remaining
  • The mixture will be very watery.  Keep aside for 15 mins and it will become a thick sauce

  • Pour on to silicon cupcake cases, paper cupcake cases or just rub butter and dust flour the muffin tray and carefully pour the batter leaving a little space from the top allowing the cake to rise

  • Bake in the pre- heated oven for 15-20 mins  (Important : never open the door of the oven in the initial 10 mins)

  • Take out the cupcakes and place on a tray to cool off completely

Now make the chocolate icing

  • Melt all the ingredients mentioned under ‘Icing’ in a heavy bottom pan until everything comes to a runny liquid. This is a very quick task.  do not boil or over heat
  • Leave to cool

  • Pour over cupcakes

  • Decorate with white chocolate and milk chocolate shavings
  • Place all the cupcakes in a tray and stick in the fridge for the icing to settle
  • After 1/2 hr your cupcakes are ready to devour!
  • Store in an plastic box in the fridge

Chocolate Cupcakes – Pretty chocolate cupcakes for any occassion

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chocolate cupcakes

 

These super spongy chocolate cupcakes topped with creamy butter icing is a pure delight!

Easy to make double the joy!

Get the butter icing creamy and delicious by using any good quality spread made especially for baking or just margerine.  Butter is not my choice as it could get hard and lumpy unlike the smooth marge.

The fudge icing recipe also given here for those who like a real chocolaty taste.

Happy baking friends!

Get ready with the following ingredients :

Self raising flour 300 g
Stork spread/Butter/ Magerine 300 g
Caster sugar 300 g
Eggs 5 medium
Lemon juice 1 tsp
Salt 3 pinches ( a must)
Baking powder 1 tsp
Cocoa powder 4 tbsp heaps
Plain full fat yogurt (optional) this is to make the cake more moist 1 tbsp
 Milk  1/4 cup

Let’s make it:

Set the oven to 180 C . (Temperature conversion chart  is given under Tips)

Beat it

  •  Beat butter and sugar together until creamy,  using an electric hand mixer.
  • Add eggs, one at a time. Beat well after each addition.
  • Add vanilla essence,  lemon juice, salt and beat for two rounds.

Flour it

  • Mix baking powder,  flour and cocoa powder and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  • Fold the flour gently with a wooden spoon until everything turns into a creamy batter.
  • Mix milk and yogurt and add.  Give a good mix with a wooden spoon going clockwise.

Fill it

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  • Fill paper cupcake cases with the batter leaving a little room from top allowing the cake to rise.
  • Place the cupcake cases in a cupcake baking tray for them to stay steady and neat.

Oven it

  • Pop it in the oven and bake for 20 – 25 mins. In the first 10 min do not open the oven door.
  • Insert a skewer into the middle of one of the cakes and if it comes clean,  it’s ready.

Cool it

  • Take it out from the oven and let it rest for 10 mins.
  • Slowly remove the cupcakes from the tray and place them on a cooling rack to cool off completely. This will take 1 hr at least.
  • Your cakes are ready to ice now.

To make the chocolate butter icing you will need ;

Icing sugar 300 g
Stork spread or butter 125 g
Cocoa powder 5 tbsp
Milk 2 tbsps
Lemon a few drops
Vanilla a few drops
Sprinklers to decorate
  • Sieve icing sugar and cocoa powder together from a sieve on to a bowl.
  • Add butter and beat together until creamy.
  • Add milk, vanilla and lemon.
  • Your chocolate icing is ready.
  • Cover the cupcakes with chocolate icing one by one with a flat knife, often dipping it in warm water. Or, you can use a piping bag e in cake icing kits to have a more elegant look.
  • Throw some sprinklers on .
  • Done !!

To make the  Chocolate fudge icing you will need:

 Icing sugar 1/2 cup
Double cream 1/4 cup
Butter/Stork spread 50 g
Milk chocolate buttons 110 g
Cocoa powder 3 tbsp

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  • In a small glass bowl place chocolate drops, butter and double cream.
  • Place a wider pan on stove and  fill it with  hot  water.
  • Dip the small glass bowl into the wide pan.
  • Stir slowly until chocolates melt along with butter and cream.
  • If the chocolates are hard, heat up the pan with water under very light flame.
  • Add sieved icing sugar and cocoa powder.
  • Take out from the pan and stir until you are left with a creamy chocolaty melt.
  • Leave to cool.
  • Pour chocolate fudge cream on to the cupcakes.
  • Sprinkle some decorative sprinkles.
  • Enjoy !