Chocolate cupcake, anyone?
I am sooooo excited to share this news with you! I believe that I may have finally created my ultimate chocolate cupcake!
For sometime now, I have this idea stuck in my head that it is critically important for a home-baker (who loves chocolate) to have a special recipe that is proof-tested and contains exactly the things that you want to be in there.
So, I set out to find and create my ultimate Chocolate cupcake that is somewhat health conscious. My reasoning: if I know that the chocolate cake contains healthy stuff, then I will feel less guilty about eating a lot of them. If you love something so much and want to consume a bucket load of it, I am a believer that I should at least try to minimize the potential damage from consuming bad stuff. It was very clear from the beginning that this ultimate recipe must use: wholewheat flour, brown sugar (as opposed to white sugar), no butter, and dark chocolate.
After many diligent and calculated trial, proofing and getting some dedicated trial specialists’ opinion, I present you MyOrangePot’s Ultimate Banana+Chocolate Cupcake! It was very good that a little ‘mouse‘ came in and ate almost the whole batch in one sitting! How’s that for approval? 🙂
Apologies for posting it a little too late, but it would have been good to make this for your Valentine’s (if you live in Japan, you will know what I mean). Since it’s some days past already, how about making some for girls night in? Satisfaction guaranteed!
MOP’s Ultimate Chocolate Cupcake!
Comparable recipe and inspiration: Joy of Baking’s “Banana, Chocolate Cupcake”
Dry Ingredients 1
1 cup brown sugar
1 cup whole wheat flour
1/2 tbsp vital wheat gluten
1/3 cup unsweetened cocoa powder
1 tbsp carob (can skip this, but recommended for a deeper flavor)
3/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 medium sized banana, mashed
1/2 cup water, room temperature
1/4 cup low-fat milk
1/4 cup canola oil (or corn oil)
1 tsp vanilla extract
1 tbsp brandy/Kahlua (can be skipped, but I would really recommend using)
Dry Ingredients 2
1 cup dark chocolate chips (I used Ghirardelli 60% Bittersweet chips)
1 tsp of powder sugar for garnish
12 regular size silicon muffin cups/ paper cups that’s sprayed with butter
1 muffin tin that fits 12 regular sized muffins
Stand-mixer with the paddle attachment/regular hand mixer. If you don’t have any, you can also just simply use a whisk and wooden spoon, just make sure you incorporate the ingredients correctly
Measurement cups and spoons
1. Preheat oven to 170C Electric Convection Oven (180C if you have regular gas oven)
2. Prepare the muffin cups.
3. In the stand-mixer bowl, using the paddle attachment, whisk together all the Dry ingredients 1 on low (KitchenAid 2)
4. In another bowl, whisk together all the Wet Ingredients using the regular whisk
5. Add the wet ingredients to the dry ingredients and whisk until combined on low (KitchenAid 2). Do not over-mix it, stop after all the dry ingredients are all integrated.
6. Add the chocolate chips to the bowl, and mix on low (KitchenAid 2) until combined
7. Scoop the batter into the muffin cups (about 3/4 full) and bake for about 20 minutes or until the toothpick comes out clean.
8. Remove from oven when done, and let cool on a wire rack.
9. Garnish with a sprinkle of powdered sugar
*Makes 12 regular-sized cupcakes
**If possible and you can justify the spending, also try to get as many organic ingredients as possible. Not only organic materials are healthier, they also create a richer and well-rounded flavor in the end product.