Hi awesome people! Let’s unleash the sweet tooth this week and prepare my all-time favourite chocolate cupcakes. I created this cake recipe when I was nine years old!
I remember the first day I baked them with a ‘jiko la makaa’ (charcoal cookstove). My recipe turned out amazing! This is the same recipe that I used to start my cake business three years after the recipe creation. I was 12 by then.
The dairy milk gives the frosting a smooth texture and gives the frosting a super stability and crust after piping on the cupcake and letting it set at room temperature.
130g all-purpose flour
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45g Cadbury Cocoa powder
1 tsp baking powder
1/2 tsp salt
1 large egg
120ml buttermilk ‘Maziwa lala’
120ml vegetable oil
3/4 tsp vanilla
250g butter, room temperature
350g dairy milk chocolate, melted
22g Cadbury cocoa powder
500g powdered sugar
Pinch of salt
75ml heavy whipping cream
Preheat oven to (148°C) and prepare a cupcake pan with liners. Add the cupcake dry ingredients to a large bowl and whisk together, set aside
Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl. Add the wet ingredients to the dry ingredients and mix until well combined.
Add the water to the batter and mix until well combined Batter will be thin. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
Remove the cupcakes from oven and allow to cool for at least 30 minutes or until room temperature. To make the frosting (process not pictured), beat the butter in a large mixer bowl and mix until smooth
Add the melted dairy milk chocolate and mix until well combined. Add the cocoa powder and mix until well combined
Now add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined. Then add remaining powdered sugar and salt and mix until smooth.
Finally add remaining heavy cream as needed to get the right consistency. Pipe the frosting onto the cupcakes and garnish with dairy milk chocolate as the topper. Enjoy!