Friday, March 12, 2010

Chocolate Chip Cupcakes

Eversince the arrival of my newborn, not able to bake as frequent as before! busy busy busy.... this chocolate chip cupcakes was baked during the last day of my confinement period which I gave some to the confinement lady to bring back home :)

  • 230gm unsalted butter
  • 180gm sugar
  • 4 eggs
  • 1 tsp vanilla essence
  • 1 tsp chocolate emulco
  • 220gm self raising flour, sifted
  • 10gm cocoa powder, sifted
  • 100gm chocolate chips
  1. Combine all ingredients except chocolate chips in a large mixing bowl. Beat on low speed for 1 min, turn on high speed and beat for 3mins till batter is smooth & fluffy.
  2. Stir in chocolate chips. Spoon batter into baking cases.
  3. Baked in preheated oven at 180 deg cel for 20-25mins.


PlumLeaf 李葉 said...

I like the quick and easy recipe - what is chocolate emulco? I've not heard of that in UK. Is there something else I could use?

Oh, and confinement lady? Is that someone who comes in to help you for a month when you are in confinement?

Peng said...

Hi, choco emulco is a thick cocoa paste use in bakes to enhance the chocolate taste.

Yes, CL help to cook n take care bb for 28 days :)

CelestialDelish ツ said...

Hi Peng, welcome back. I love the non-oven steam chocolate cake, however i am unable to make the chocolate frosting, as it just doesnt get harden.

anyway, im going to try this chocolate chip cupcakes. where can i buy chocolate emulco in singapore?

and any idea whts the diff btw muffin and cupcake?

Peng said...

U can get chocolate emulco from cold storage or baking specialty store like Phoon Huat. Muffin has more liquid content (milk & oil) than cupcake. Muffin has slightly denser texture than cupcakes which are fluffier & more buttery taste.

cindyccl said...

Hi. I would like to try this recipe for my daughter's bday. Can I skip the choc chip? is the choc flavoured for this recipe strong enough? if i prefer it to be more chocolaty, how do i modified it? tq

Peng said...

Cindy..yes u can skip the choc chip if u want. Use a better quality cocoa powder will gives a better choco flavour like Dutch cocoa or valhorna. You can increase the cocoa powder to 20gm and reduce the SR flour to 210gm.

cindyccl said...

I tried this recipe last night,without doing any amendment on the ingredients except omitting the choc chip(becoz i dont have it at home). It turns out great!I ate one this morning and it's still moist.I'm planning to use this recipe for my daughter's coming b'day.Thank you soooo muchhh for this easy all in one recipe, as i'm not good at "beat the butter and sugar until fluffy" method.

But i got i problem, that's the cupcake liner tends to pull away from the u have any idea on this?
I dont want to use those sturdy paper cup becoz i want to make it easier for the kids to peel it off.

Peng said...

Cindy...great to know that u like the recipe :D If using 'waxed' cupcake cases the cake will pull away, normal paper liner should not have to problem.

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