Wednesday, May 25, 2011

Chocolate Mud Cupcakes - Chocolate Fever

As I am writing this post, I am impatiently waiting for my Google Chrome browser to be allowed access to my blog. It turns out that I have to rely on my backup browser, Mozilla Firefox, to sign in to my blog. 

Sometimes, I wonder. Have we become slaves to technology? Access to the internet and the use of cell phones have officially become our next basic needs after water, food and air. Sadly, I am guilty of being enslaved to technology myself. When my internet lines are down, I feel helpless without access to my Windows Messenger, Hotmail and Blogger. Luckily, I am not much of an addict to Twitter and Facebook yet. Perhaps one reason would be that I am at present not an owner of a smart phone. I have to admit that I am slow in catching onto the technology train, for I am still using a Sony Ericsson non touch-screen flip phone. 

Now that my cell phone is sending me hints of retirement having served a two-year term, I am evaluating my needs and the functionality of various smart phone models available on the market. Apart from the search for a new phone, I am also toying with the idea of getting a new camera. 

My point and shoot digital camera (Sony DSC-T2) has been serving its purpose well when it comes to food photography. There is little need to adjust the manual settings and all I have to bear in mind is the minimizing of camera shake which will cause pictures to lose focus. What caught my attention initially is the touch screen capability which makes navigation throughout the interface a breeze. However, there seem to be a limit to the level of sharpness. Even with the aid of digital enhancement (I do simple edits in Photoshop), some pictures still look a little blurry.

As mentioned previously, I am in quite a chocolate mood these days since May is a month of Chocolate Delights, the theme for Aspiring Bakers May 2011. My idea of an ideal chocolate treat is one that is moist and fudgey/gooey. This Chocolate Mud Cupcake fits the description aptly, with its light moist gooey texture. When eaten warm, it is particularly comforting and even more so when accompanied with a generous scoop of vanilla ice cream. 

I am submitting this entry to Aspiring Bakers #7 - Chocolate Delights May 2011, hosted by DG from Tested and Tasted.   

Chocolate Mud Cupcakes (recipe adapted from Tempt: Cupcakes to Excite by Betty Saw)
Taste and Texture: Tender, gooey with tiny bits of almonds.
Serving size: 10 medium sized cupcakes
Equipment and materials:
  • Cupcake liners
  • Medium size muffin tin
  • Electric beater
  • Spatula
  • Mixing bowls
  • Measuring scale
  • Wire whisk

  • 30g cocoa powder
  • 120ml boiling hot water
  • 110g dark chocolate, melted and cooled (I used 63%)
  • 110g unsalted butter, melted and cooled
  • 165g brown sugar
  • 100g ground almond
  • 80g egg yolks
  • 120g egg whites

    Making the Cupcakes:

    Preparing muffin tin - Line muffin tin with cupcake liners.

    Preparing egg-yolk batter - In a large mixing bowl, combine the hot water and the cocoa powder. Stir well to remove the lumps and ensure cocoa is well dissolved. Next, add in melted chocolate, melted butter, brown sugar and ground almonds. Stir to obtain an evenly mixed mixture. 

    Using an electric beater, beat in egg yolks on medium low speed, one at a time, ensuring each egg yolk is well combined before adding the next.

    Beating egg whites - In a separate clean metal bowl, beat egg whites on low speed until it turns foamy. Gradually increase the speed to medium high when the volume increases. The egg whites should stiffen in the process and the volume will increase about 6 times. Continue to beat the egg whites until they form medium-firm peaks. This is when the beaters are lifted from the egg whites, snowy egg white peaks are formed and they are slightly wobbly when the bowl is shaken.

    Folding egg whites into egg-yolk batter - Fold one third of beaten egg whites gently into egg-yolk batter to lighten. Incorporate the remaining egg whites and fold gently to obtain a smooth, watery-foamy batter. Scrape sides and bottom of bowl to ensure even mixing.

    Baking the cupcakes -  Spoon batter into cupcake liners until they are nearly filled. The batter will not rise much. Bake cupcakes at 175 degrees C for about 30 minutes or until an inserted toothpick comes out clean.  Cupcakes will sink noticeably in the middle when cooled.

    • There is no gluten in this recipe. Hence, it might be one factor why the cupcakes tend to sink and shrink.


    1. They look so moist & soft ;)

    2. The chocolate cupcake looks very very tempting. May I know what brand of dark chocolate you use and where to get it?

      I do not know how to use PS at all, I only use Picasa to do simple photo editing. Lately some of my blog photos are taken by IP4, I am getting more and more lazy to pick up a camera, so I just use my mobile phone to point and shoot.

    3. these mud cupcakes looks so scrumptious!

    4. Looks really moist and chocolatey! The one and only photo is very well-taken!

      I thought I'm the only one who still do not have a smartphone. I find it so hard to read from the small screen. I prefer to use my notebook. But I'm really tempted to get one. :)

    5. U can try getting Canon's S95 or G12, or if u have more money, Olympus PEN... I use Canon's S90 and its very good as its a semi-pro cam but not to expensive...

    6. Bakertan,
      I totally agree with you! I think we are slaves to technology now! It's that era. I was totally helpless when Google Chrome was down, I thought it was blogger initially. Haiz...
      Gosh, your chocolate mud cupcake makes me drool! It's so moist and it's so chocky. I love it! I must make it this week...Thanks for sharing!

    7. i like how the gooey chocolate oozes out of the cupcakes. really "muddy" indeed :)

    8. i welcome moist & fudgy choc cakes anytime! yours look so good!

      ps: go get an iphone! (ok, i'm bias here because i own one, haha)

    9. hey Cathy,

      thanks for the kind words =]


      hi Amelia,

      thank you!


      hi Angel,

      I used Phoon Huat's belgium chocolates that come in pistole/callet/button form. They contain 63% cocoa. 1kg cost about 12-15bucks (can't recall exact [price).

      I don't really know how to use PS well. All i do is play around with simple functions to adjust contrast, colour, brightness and exposure. Once in a while i will do cropping and merge pictures.


      hey Jess,

      thank you =]


      hey SSB,

      thank you =]. Credit goes to the bright sun, hence the lighting is pretty friendly.

      Getting a smart phone is next on my list followed by a semi-pro or DSLR camera.

    10. Hey swee San,

      thanks for the recommendations. Will take them into account. I am still considering whether to get a semi-pro or the better DSLRs. Indeed price and functionality is an important factor. will be taking a while to decide.


      hey Jane,

      Smart gadgets and powerful cameras are now ruling over the world. Now that we are so dependant on technolgy, we can only pray that they do not give up on us every now and then.


      hey Jean,



      hi sotong,

      thanks=]. I am still considering what phone to get.


    11. Hey! =) I've been craving for chocolates these few days too~ can't have enough of it!
      your muddy cupcakes really made me feel like eating them more!!

    12. Hi

      Get a Canon G11 or the coming G12. It's easy to use and take incredible pictures. Most professional photographers buy this as a backup to their professional cameras.

      You will not regret buying a Canon G11 or 12.

      Love your mud cupcake = )


    13. hi BakerTan, this cupcake of yours look soooooo yummy and chocolatey!

    14. Very tempting chocolatey cupcakes, moist & soft, I like it like that!

    15. hey Coraine, Alice and Doris



      Hi Christine,

      Thanks for the recommendation. These mentioned models look very promising indeed. I am spoiled for choices.


    Dear readers, thanks for visiting my humble little blog. Feel free to leave a message so that I can learn and be a better baker. Its a great feeling to share our culinary experience and adventures in the kitchen.

    Thank you and have a nice day! Cheers =]

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