Monday, June 25, 2007

Dinosaur Rock Cupcakes

This recipe is taken from The Crabapple Bakery Cupcake Cookbook, generously procured for me by M's and Flygirl. Rather than using the icing suggested in the book which looked a bit too sweet - even for me - I used the chocolate fudge icing instead – for an even more decadent chocolate hit.

Makes 12

1 1/2 cups plain flour
1 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tbsp ground coffee
1/2 cup hot water
1/2 cup cocoa
1/2 cup cold water
100 g softened unsalted butter
1 1/4 cup castor sugar
2 eggs
1/2 tbsp vanilla essence

Preheat oven to 170 oC/325 0F.
Line one 12-hole muffin tray with cupcake papers.
Sift together the flour, bicarb, baking powder and salt.
In another bowl, whisk together the coffee, hot water and coca until you get a smooth paste. Add the cold water and whisk until combined.
In a large mixing bowl, cream the butter for 1-2 minutes. Add the castor sugar a third at a time, beating for 2 minutes after each addition. After the final addition, beat until the mixture looks fluffy and the sugar has dissolved.
Add eggs one at a time, beating for 1 minute after each addition.
Add vanilla and beat until combined.
Add one quarter of the flour to the creamed mixture and beat on low speed until combined. Add one third of the cocoa mixture and beat until combined.
Repeat twice more.
Add the remaining flour and beat only until thoroughly combined.
Spoon mixture into cupcake papers (an ice-cream scooper gives a good amount), such that each is about three quarters full.
Let the mixture sit at room temperature for 20 minutes. This should help prevent cracking on top. Sorry to sound scientific, but does anyone know the mechanism for this?
Bake for 18-20 minutes, or until a skewer comes out clean. I found that the batter was pretty runny when I spooned it in, so my batch took about 25 minutes all up.
Remove cupcakes from muffin tray immediately and cool on wire rack for 30 minutes before icing.

4 cups icing sugar
1/2 cup cocoa
100 g softened unsalted butter
1/2 cup milk
1/2 tbsp vanilla extract

Sift icing sugar and cocoa into a bowl.
In a separate bowl, cream butter for 1-2 minutes. To this, add milk, vanilla and half of the icing sugar-cocoa mixture. Beat for 3 minutes or until mixture looks fluffy.
Add remaining icing sugar and beat for another 3 minutes or until mixture looks fluffy.
By this stage, the mixture should look spreadable. If too dry, add milk to thin it out, or add icing sugar to dry it up.
Use immediately.

Not bad, but the icing definitely makes this. I might be a poor judge because I really like my chockie cake to be quite moist. Maybe worth trying with cooking chocolate instead of cocoa?? Dang, will just have to have another attempt…


  1. Yum! Thanks for bringing along some of those ultra delish cupcakes to the lab. I can attest that they taste as good as they look!!!

  2. no worries m' always happy to find willing guinea-pigs (er, you know what i mean!) for my cupcakes - just have to devise a way to transport the little critters to prevent squashing in future.


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