Rich Chocolate Cupcakes

Lately there has been quite a few cupcake stores selling cupcakes, but I've never bought a single one. I felt that cupcakes are simple to make and I can't find a reason why should I fork out money when I could make one myself. I bought some home from Twelve Cupcakes, just out of curiousity, and was grumbling at the crazy pricing until I took a bite. OMG... Now I know what the fuss was about. It was sooo moist, yet firm! Oh so rich and chocolaty, but yet not overly sweet! I became obsessed. How did they do that? Can I achieve such awesomeness in my kitchen??

I searched online for the right recipe, making sure that my key words include "rich", "chocolate", "cupcakes" and "moist" and this is what I found. Rich Chocolate Cupcakes. My review is... it is freaking awesome! It's sooo rich and moist and chocolatey and it's perfect when you are feeling low or just have the chocolate cravings! Definitely a keeper!

CUPCAKES
1 1/2 cups all-purpose flour
2/3 cup Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup (113g) butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup milk

MILK CHOCOLATE FROSTING
1 3/4 cups Semi sweet chocolate chips
85g butter, softened
1/2 teaspoon salt
2 1/2 cups sifted powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

CUPCAKES
PREHEAT oven to 180°C. Paper-line 20 muffin cups.
1. COMBINE flour, cocoa, baking soda and salt in small bowl.
2. Beat sugar, butter, eggs and vanilla extract in large mixer bowl.
3. Gradually beat in flour mixture alternately with milk.
4. Spoon 1/4 cup batter into each prepared muffin cup.
5. BAKE for 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely. Frost with Milk Chocolate Frosting.

CHOCOLATE FROSTING
1. MICROWAVE chocolate chips, butter and salt in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
2. Transfer to large mixer bowl. Gradually beat in sugar alternately with milk. Stir in vanilla extract.

MY NOTES

• Know your oven! My oven is hotter, so it's 160°C for me. To achieve a flat surface for your cupcakes, always go for LOW AND SLOW.
• I baked for 18mins which gave me very moist cupcakes that's juuuust cooked. But the paper muffin cups tore away from the cupcakes which bugs the hell out of me. Did some research online and turns out that this problem bugs the hell out of many people too! One of the many many possible reason was underbaking the cupcakes. Yes it does gives you a sexy, moist cupcake but the sight of the paper casing falling off is nothing to be proud of. Also, too little batter also means that there's not enough cake to "cling" onto the paper casing. Therefore, on my next cupcake project, I will make the following adjustments. 
• I've already lowered my temperature, so will increase baking time by 3-5mins. 
• Increase amount of batter to 1/2 or 2/3 for a fuller cupcake, hopefully will keep the cupcake casing on. Hope it works!