I borrowed The Hummingbird Bakery Cake Days from the library recently and was very excited to bake one of their cakes. Having a family of chocoholics, I decided to try the famous Hummingbird Bakery’s Chocolate Cupcakes.
What really excites me about this Hummingbird Bakery’s Chocolate Cupcakes is the opportunity to bake a sponge cake. Most of the cakes you’ll see in Singapore are sponge based and I want to have a sponge cake on my repertoire.
If you must know, I had no intention of sharing this recipe. I did not like the texture, as expected, and the chocolate taste and color are a bit weak. I like my moist chocolate cake better and intend to use it for all chocolate cake needs in the future. Mr C, however, liked it a lot and requested that I make this for all his cupcake needs in the future. Must keep a record then to make Mr C happy on his birthday!
I used My Cupcake Addiction’s recipe for the Whipped Chocolate Ganache and just added a teaspoon of Kahlua for every 100 ml of cream used after melting the chocolate. You may add more Kahlua if you feel that the flavour is not strong enough…I have young kids who eat this too so I always choose to put just a tiny amount. The whipped ganache turned out so good and is now my go to recipe for all my chocolate frosting needs.
Hummingbird Bakery’s Chocolate Cupcakes (Makes 12-16 cupcakes)
Recipe by: Tarek Malouf
For the sponge cake:
- 80g unsalted butter, softened
- 280g caster sugar
- 200g plain flour
- 40g cocoa powder
- 1 tbsp baking powder
- ¼ tsp salt
- 240ml whole milk
- 2 large eggs
- Preheat oven to 190C (375F) and line muffin tin with paper cups.
- Beat together the first six ingredients at low-speed until the ingredients are well incorporated and resemble fine breadcrumbs.
- Whisk the milk and eggs together in a separate bowl or jug.
- Pour ¾ of milk mixture into the dry ingredients and beat on low-speed to combine.
- Raise speed to medium and continue to mix until smooth and thick, scraping down sides of bowl once every now and then.
- Pour the remaining milk mixture and keep mixing on medium speed until the ingredients mixed well and the batter is smooth again.
- Fill paper cups 2/3 full and bake for 18-20 minutes or until springy to the touch and toothpick inserted in the middle of a cupcake comes out clean.
- Cool before frosting.
**You can also use the Whipped Chocolate Ganache by My Cupcake Addiction instead of the frosting below**
For the Frosting:
- 400g icing sugar
- 100g cocoa powder
- 160g unsalted butter, softened
- 50ml whole milk
- Whisk the first three ingredients on low-speed until mixture is sandy in consistency.
- Pour in the milk until combined then increase speed to high and whisk until soft and fluffy.