Chocolate Filled Cupcakes (Adapted from the Hummingbird Bakery Cookbook)
Ingredients (Serves 12 Strong Sensitive Boys)
4 oz. (120 g) Plain Flour
5 oz. (140 g) Caster Sugar
1 tsp. Baking Powder
A pinch of Salt
1 ½ oz. (40 g) Unsalted Butter (Room temperature)
4 oz. (120 ml) Milk
1 Egg (Room Temperature)
¼ tsp. Vanilla Extract
2 tbsp. Desiccated Coconut (Optional)
2 oz. (60 g) Chocolate (Melted, I used bittersweet)
Put the flour, sugar, baking powder, salt and butter in a bowl and mix with an electric handheld whisk on slow speed until a sandy consistency is reached (3 – 4 minutes). Gradually pour in half the milk and mix for another minute or so.
Whisk the remaining milk, egg and vanilla essence separately and pour into the flour mixture until just combined (Be sure not to over mix). Add this stage you can gently mix in the desiccated coconut.
Spoon out the mixture in a cupcake tray lined with paper liners, about two thirds full and bake in a pre-heated oven, 170 C (325 F) for about 25 minutes.
Check their doneness the usual way by inserting a small wooden skewer, which comes out clean, and cupcake is slightly golden brown from the top and spongy to the touch.
Set aside for the cupcakes to cool completely. Once cool, cut a small hole (1” deep) from the top of the cupcake with a paring knife, spoon in some melted chocolate and ice with creamy, sweet vanilla frosting
Vanilla Frosting (Enough to ice 12 cupcakes)
9 oz. (250 g) Icing Sugar
3 oz. (80 g) Unsalted Butter (Room Temperature)
0.8 oz. (25 ml) Milk
A few drops of Vanilla Essence
Beat the icing sugar and butter in a bowl with an electric hand whisk on medium speed until the mixture is well mixed.
Turn the mixer on slow speed and gradually add the milk, a tablespoon at a time, followed by vanilla essence. Once all the milk has been added, turn the mixer on high speed and beat until the frosting is light and fluffy (at least 5 minutes)
Feasting Suggestions: My kids have eaten these cupcakes for breakfast, lunch and dinner and also held numerous bake sales, selling them and earned money for charities in Pakistan. The fluffy, moist and sweet frosting hood gives way to a dark chocolate center finally biting into a vanilla flavored cupcake with a mild coconut taste in the background. Decoration can be of your choice, colored sprinkles, chocolate chips or plain – either way they are luscious!