This does not fit any of our usual recipe expectations. But birthday food is always the rule breaker (everyone, say happy birthday to Mama Fizzle pls, she has been neglected in recent posts and would like more frequent acknowledgement.*)
So this was because she has been complaining soo much about how I don’t make chocolatey foods like I used to, now that I like real chocolate too much. So this is full of sugar and butter, just for her.
For healthier cupcakes, check out my vegan attempt WHICH REMINDS ME, we recently shared that post on The Recipe Hunter’s ‘Sharing is Caring’ project where you can send in your recipes as guest blogs, and discover some new foodie friends! (GO LOOK)
So for today I found a recipe on Cupcake Project, a blog I remember finding waay back in grade 9 where I learnt about the perfect vanilla cupcake. It changed my cupcake life (so go check that out later). But today was time for chocolatey things so I slightly adjusted this recipe based on tropical weather considerations and also my feelings. My feelings play a big part in ingredient proportions.
- Melt ¼ cup butter with 1 cup sugar and 60 g chocolate
- Mix in 2 eggs and 2 egg yolks
- Add 1/6 cup coconut oil, 2 tsp vanilla and 2 tbs yoghurt
- Mix 1 cup flour, ½ tsp salt, ½ tsp baking powder and ¼ cup cocoa powder
- Mix dry ingredients into wet ingredients
- Add 1/8 cup of water
Bake for 10-15 mins at 175 C.
This would make 12-16 reasonably sized cucpakes.
I only frosted half of them with:
- 1/3 cup butter, 2 tbs cocoa powder, 3-4 tbs icing sugar and 1 tsp vanilla
And so, Birthday Food ✅
My default question to the first person I see after licking a batter bowl is usually, ‘Is there chocolate on my face?’ The last time I asked brother he said he couldn’t tell because they’re both brown.
*To non-Fizzles, I have been asked to clarify that actually Mama Fizzle is usually complaining that we blog about her too much. But I’m the specialest daughter so I’m sure she doesn’t mind. 😁