Sip! Extraordinary Chocolate Cupcakes
Deep, dark, moist and fluffy chocolate cake with just the right amount of sweet, creamy chocolate icing.
Ingredients
SIP!® EXTRAORDINARY CHOCOLATE CAKE
- 70 g. (2.5 oz) Sip! Extraordinary Drinking Chocolate®, Dark Chocolate flavor
- 100 g. (3.5 oz) All-purpose flour
- 132 g. (2/3 c) Sugar
- 1-1/2 t. Baking powder
- 1/2 t. Salt
- 1/2 t. Espresso powder
- 50 g. (1 ea) Whole egg, room temperature
- 50 g. (1/4 c) Canola oil
- 150 g. (2/3 c) Whole milk, room temperature
- 80 g. (6 T) Boiling water
SIP!® EXTRAORDINARY CHOCOLATE ICING
- 60 g. (2 oz) Dark chocolate (64-70%), chopped
- 30 g. (2 T) Unsalted butter, room temperature
- 28 g. (1/4 c) Sip! Extraordinary Drinking Chocolate®, Dark Chocolate flavor
- 1/8 t. Salt
- 180 g. (3/4 c) Confectioners’ sugar, sifted
- 30 - 60 g. (2 - 4 T) Whole Milk
Method
METHOD: SIP! EXTRAORDINARY CHOCOLATE CAKE
- Preheat the oven to 375℉.
- In a medium-size mixing bowl, whisk together the Sip! Extraordinary Drinking Chocolate® mix, all-purpose flour, sugar, baking powder, salt, and espresso powder.
- Make a well in the middle of the dry ingredients. Add the egg, vegetable oil, and milk.
- Whisk everything together until well blended, about 1 minute.
- Add the boiling water. Mix well.
- Divide the batter between 14 cupcake tins lined with paper cupcake liners. Fill the tins half-full.
- Bake for 18 to 20 minutes until the center springs back when touched.
- Cool completely on a rack. Make the icing while the cupcakes are cooling.
METHOD: SIP! EXTRAORDINARY CHOCOLATE ICING
- In a medium-size microwave-safe bowl, melt the bittersweet chocolate, butter, Sip! Extraordinary Drinking Chocolate® mix, and salt together. Whisk smooth.
- Add the confectioners’ sugar and whisk again.
- Add 30 grams (2 T) of milk.
- Cover and rest for 15 minutes.
- Using an electric mixer, mix the icing on medium speed until light and fluffy. Add additional milk if icing is too thick to spread.
- Ice the cooled cupcakes.
- Store at room temperature until ready to serve.
Notes
Chef En-Ming’s pro tip: use a scale and weigh everything into the mixing bowl. Remember to tare after each ingredient.
