Super Soft and Light Chocolate Cupcake

Good cake isn't cheap. Cheap cake isn't good. ~Anonymous

The cake stays true to its name... it's indeed super soft and light. Moist but not too moist that the cake will stick to your teeth. This is one of my favorite cake recipe, I liked it even without an icing. It's just that my kiddos want to have icing on their cuppies so I made chocolate ganache. I found the recipe in food network but I tweaked the recipe a bit.

The secret for a soft and light cake is using a "cake flour". For those who are not familiar with different types of flour, I'll give you a basic info about this. The common types are cake flour (CF), all-purpose flour (APF), and bread flour (BF). As the name implies, cake flour is used for cakes, it is made from soft wheat flour and has low protein content (gluten), this makes the cakes and other pastries delicate and soft. On the other hand, bread flour is commonly used for breads. It is made from hard wheat flour, it has high protein content (gluten) which is ideal for making yeast bread. All-purpose flour is made from a blend of soft and hard wheat flour. It contains medium protein content (gluten) which makes it to be the most widely used flour. You can make bread or cake by using APF.

I usually used cake flour for my cakes but sometimes I'm out of hand of CF so I used APF. Did you know that you can make your own cake flour by using your normal APF? Found this simple trick on melskitchencafe.com. This is how she makes homemade cake flour. Lightly measure 1 cup of flour, level it. Take out 2Tbsp of cake flour. Measure 2Tbsp cornstarch and add it to the flour. Sift it 2 times. 

Photo credit to Melskitchencafe

Another secret is "creaming" the butter. Creaming means mixing the butter until creamy. Take note, we do not add the sugar to the butter at once. First you have to beat the butter, which is slightly cold but softened (not gooey nor solid cold), for about 1-2 minutes and then slowly add the sugar. This way we incorporate air into the butter thus making cake softer and fluffier. 

The recipe also calls for an ice cold water, this is not so popular ingredient in cake recipes but it makes wonders. I've read an article that cold water develops the gluten slower. Maybe it is also one of the reason why the cake is soft. 

Overall, we really really love the cupcakes. It is not too sweet and has the right amount of chocolaty-ness. The texture is light, crumbly, airy, and soft but please take note that the texture may change if you put the cupcake inside the refrigerator. It won't get hard though but it won't have the same texture when freshly baked. I suggest you leave it in room temp for a while before eating it. 

INGREDIENTS:
150 grams cake flour, sifted
30 grams unsweetened cocoa powder (high quality)
1 tsp baking soda
1 stick slightly cold but soft salted butter, cubed
170 grams washed sugar (you can also used white granulated sugar)
1 L egg
1 tsp vanilla
2/3 cup ice cold water

PROCEDURE:
1. Pre-heat oven to 175C. Line cupcake liners onto cupcake pans. In a bowl, beat the butter until creamy for about 1 to 2 minutes.

2. Slowly add the sugar. Mix it well until fluffy and light in color, about 2 minutes.

3. Add the egg and vanilla. Mix well.

4. In another bowl, sift the flour, cocoa and baking soda. Mix.

5. Add 1/3 of the flour mixture over the butter, mix it. Then add half of the ice cold water, mix again. Repeat the process until all the flour and water are mixed into the batter. Make sure to scrape the sides of the bowl when mixing.

6. Pour the mixture into the cupcake liners. Fill it 2/3 or 3/4 full. Bake for 15 minutes and then lower the heat to 150C. Bake for another 5 minutes. Total baking time is 20 minutes. You may test the doneness of the cake by inserting a toothpick into the center of the cupcake. If it comes out clean, it's done.

7. Cool the cupcakes and frost it with your favorite icing. I used chocolate ganache. The ratio of my ganache is 2 parts chocolate, 1 part whipping cream.

Yield: 16 cupcakes

QUICK NOTES:
1. The cupcakes will last for a week. Put it inside the ref.
2. If you'll be using unsalted butter, add 1/2 tsp salt into the flour mixture.
3. Best to eat with coffee or cold milk.
4. Another great frosting for the cupcake is sweetened whipped cream.


Print this recipe!

INGREDIENTS:
150 grams cake flour, sifted
30 grams unsweetened cocoa powder (high quality)
1 tsp baking soda
1 stick slightly cold but soft salted butter, cubed
170 grams washed sugar (you can also used white granulated sugar)
1 L egg
1 tsp vanilla
2/3 cup ice cold water

PROCEDURE:
1. Pre-heat oven to 175C. Line cupcake liners onto cupcake pans. In a bowl, beat the butter until creamy for about 1 to 2 minutes.
2. Slowly add the sugar. Mix it well until fluffy and light in color, about 2 minutes.
3. Add the egg and vanilla. Mix well.
4. In another bowl, sift the flour, cocoa and baking soda. Mix.
5. Add 1/3 of the flour mixture over the butter, mix it. Then add half of the ice cold water, mix again. Repeat the process until all the flour and water are mixed into the batter. Make sure to scrape the sides of the bowl when mixing.
6. Pour the mixture into the cupcake liners. Fill it 2/3 or 3/4 full. Bake for 15 minutes and then lower the heat to 150C. Bake for another 5 minutes. Total baking time is 20 minutes. You may test the doneness of the cake by inserting a toothpick into the center of the cupcake. If it comes out clean, it's done.
7. Cool the cupcakes and frost it with your favorite icing. I used chocolate ganache. The ratio of my chocolate ganache is 2 parts chocolate, 1 part whipping cream.


Happy baking,

Rhea