Making a dessert should be a fun activity, not a stressful one
Making Valentines’ Day dessert or every day should not be stressful. On the contrary, it should be a fun activity, something that you would forward to. After all, who doesn’t look forward to dessert at the end of each meal? I always do, and I always make it a point to save some room for desserts.
Meal preparation itself could get stressful sometimes, especially if you are cooking for a large number of people, or even for few people. I personally like to spoil my friends when I invite them over for lunch or dinner. I want everything to be perfect, from appetizer, soup, entrée and of course my favorite dessert. I want something that my friends will enjoy, and at the same time something that will make them feel special, because that’s how they to me.
There are thousands of dessert recipe online and just looking at them made me feel overwhelmed and sometimes worried that I will fall below the standard that I had always set for myself. Those desserts online, a lot of them if not all are to die for! I wouldn’t have a life time to try them even more to make them, but I can always try to make for whatever time I have.
When times get rough, tough and short my main rule is to always go back to basic
Not everybody have the luxury of time to spend in the kitchen, I hear you. Although I bake and cook a lot for my blog, there are times run out of time to do things that I need to do. I normally plan ahead, especially if there is a special occasion that calls for meal preparation and dessert. When times get rough, tough and short my main rule is to always go back to basic. Make something basic, decadent and simple. Believe me, you can never go wrong with basic and simple recipe. This is where most of my chocolate dessert comes in. Chocolate cakes, chocolate bars and chocolate cupcakes they are my best friend when it comes to making simple but impressive looking dessert.
A simple and classic chocolate cupcake recipe is like a blank canvas
This chocolate cupcake! Simply decadent and delicious, in one word “WOW”. I am not trying to lift my own chair, but I am really proud about this cupcake. It’s really simple and basic, just like when I was starting with baking. No complicated steps, it’s just all about mixing, mixing and more mixing but it’s really good. A simple and classic cupcake recipe is like a blank canvas, it offers endless possibility on how you can serve and decorate it, it encourages you to be creative. So don’t underestimate the power of this simple recipe, because sometimes simple is better. If you’re thinking that it’s a boring nothing especial kind of dessert, you are wrong. Just look at how gorgeous this cupcakes look like? Whether you choose to go for simple. It was a plain old looking chocolate cupcake, but with just few touch of creativity, it could look elegant and fancy. So you asked, how do you that?
Feeling Fancy? Step up a little and pipe up some chocolate ganache.
I say unleash the creativity in you. Have fun, experiment, be bold, be brave and don’t be afraid to decorate your cupcake. After all, it’s yours so do as you see fit. I could make suggestion what frosting to use, just like for this one I used Whipped Chocolate Ganache Frosting but then again, you know better what you and your friends like. For me, Chocolate Ganache frosting is always my first choice (chocoholic you know) It’s not too sweet, it basically melted chocolate and more chocolate and it always work well with chocolate cupcake. Not to mention, it looks elegant and 100% guaranteed to capture people’s attention.
The good thing about this recipe is that it is so easy to make, you can even make 2 batches of this in one hour with no problem at all. Hopefully 24 pieces is enough to get your creative side going, if not then make more! I had been making this cupcake almost every week just because I really love playing around with it and decorating it, and at the end I don’t mind eating it at all. It always made me feel happy and somehow accomplished every time I see how it turned out. Just a change in frosting and toppings made it look all together different. So, if you are looking for a simple and easy dessert, you just found it! Let me show you how easy it is to make this. Let’s get started!
- 1/2 cup (50g) unsweetened cocoa powder
- 1/2 cup (120 ml) water
- 1 cup (200 g) of granulated sugar
- 2/3 cup (160 ml) of vegetable oil
- 2 eggs – room temperature
- 1 1/2 tsp (7.5ml) vanilla extract
- 3/4 cup (90g) of all-purpose flour
- 3/4 tsp(3.75 ml) salt
- 1/2 tsp (2.5 ml) baking soda
- 2 Batch of Chocolate Ganache Frosting (or any frosting you like)
- 1/3 cup Whipped Cream
- Preheat oven to 350F/(175C).
- Dissolve Cocoa Powder: In a large bowl combine the cocoa powder with the hot water and whisk up with a wire whisk until smooth. The hot water will “bloom” the coco powder and bring out its best flavor.
- Add Wet Ingredients: Then add the sugar, vegetable oil, eggs and vanilla and whisk until smooth. Set Aside.
- Mix Dry Ingredients: In a smaller bowl, whisk together the flour, salt and baking soda.
- Wet Ingredients + Dry Ingredients: Combine the dry ingredients to the wet ingredients, slowly whisking until combined.
- Divide in Muffin Liner: Line a 12-cup muffin tin with brown muffin papers, and fill each well 3/4 way full.
- Bake for 18-20 minutes until a toothpick comes out clean.
Make Whipped Chocolate Ganache Frosting:
- Make 2 batches of Chocolate Ganache Frosting. Click HERE for the recipe. Cover with plastic wrap making sure that it touches the top of the chocolate ganache. This will help avoid a film forming on top. Set aside in the fridge for about 30 minutes. Do not leave it longer as it will harden too much to mix with whipped cream.
- Prepare the Whipped Cream, (you can also use ready made whipped cream on tub or canister). Using a hand mixer, gradually add the whipped cream to the chocolate ganache and whip for about 2-3 minutes or until light and fluffy. Stop as soon as you have the pipepable consistency. You may or may not use all the whipping cream, it depends on the type of chocolate you are using. Chocolate chips often require fewer liquid as compared to chopped chocolates. The color will be lighter and the texture softer.
4. Transfer in a piping bag and have fun decorating your cupcakes. If your frosting became too soft, just pop it in the fridge for few minutes to return harden a bit, again don’t leave it in the fridge for too long.
Makes 12 cupcakes
My Other Cupcake Recipes:
- Small Batch Chocolate Cupcakes with Chocolate Ganache Frosting
- Small Batch Matcha Cupcakes
- Small Batch Cafe Mocha Cupcakes
- Small Batch Vanilla Cupcakes with Raspberry Buttercream Frosting
- Chocolate Cupcake with Meringue Frosting
- Small Batch Coconut Macarons Cupcake
- Chocolate Cupcake with Meringue Frosting
- Flourless Chocolate Cupcakes
- Cupcake Bouquet
- Matcha Cupcake with Buttercream Frosting
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