Am I the only one who avoids recipes that use an electric mixer because I can’t be bothered washing up?
It’s the height of laziness, I know. And as a result, pretty much all of the sweets I bake are mixmaster-free, except for special occasions.
I have no doubt that purists would argue the “melt-and-mix” variety of baking doesn’t produce a good crumb, or texture, or aeration. Or something like that. But you know what? I reckon most of my melt-and-mix cakes taste pretty damn good, and I’m hard to please.
So here’s one of them – easy chocolate cupcakes. They’re light but full of flavour, and can be served plain or jazzed up. And the best bit is that they’re made from pantry ingredients, take less than 20 minutes to prepare, and of course, all equipment is dish-washable!
Easy Chocolate Cupcakes, adapted from Cakes by Le Cordon Bleu
- 110g butter
- 80ml (1/3 cup) vegetable oil
- 300g caster sugar
- 150g dark chocolate
- 100ml milk
- 150ml water
- 250g plain flour
- 40g cocoa powder
- 3tsp baking powder
- pinch bicarbonate of soda
- 2 eggs
- Preheat the oven to 160°C. Line 18 muffin tins with paper cases.
- Combine the butter, oil, sugar, chocolate, milk and water in a small saucepan over low heat until the chocolate and butter have melted and the sugar has dissolved. Remove from the heat and allow to cool for 5 minutes.
- Sift the dry ingredients into a large bowl and then whisk in the chocolate mixture. Gradually whisk in the eggs, one at a time, being careful not to over mix.
- Pour the batter into the prepared tins and bake for 30 minutes, or until a toothpick comes out clean when inserted into the centre of a cupcake.
- Allow the cupcakes to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
This recipe makes 18 cupcakes. Feel free to jazz them up with some chocolate ganache, or carve a hole in the centre and fill with dulce de leche.