As of right now, this is my go to chocolate cake/cupcake recipe. I’ve used it and tweaked it a few times now, always adding some sort of filling. This time, I needed something to use the Oreo centres I had left-over from the cheesecake crust.
Chocolate Cup/Cake Adapted from All Recipes Yield: 6 cupcakes Sift: 60 g all purpose flour 10 g unsweetened cocoa powder 1/8 tsp salt 1/4 tsp baking soda Mix in: 65 g white sugar 25 g oil 80 g water 5 g vinegar 2 g vanilla General filling 50 g cream cheese 15 g sugar - to taste 1/8 tsp salt 30 g chocolate chips 150°C for 12 minutes Fill cups 2/3 full, including filling
A wicked storm was rolling in that evening… I love the tropical summer weather in Haikou… most of the time (well, I love the storms). Nearing the end of June now, the heat’s becoming a little too much. Last night, 1:15am, awake on the computer, it was 32° in the apartment (we have brie in the fridge and for a moment I considered baking it in a pastry crust… roll out the dough in the air conditioned bedroom…? Ya no. Pastry is impossible at this time of year). Last night, I was so hot that my feet had swelled and looked like balloons. With a horribly irritating mosquito lingering around, I was so uncomfortable. We still haven’t cracked and turned on the AC though. However Kyle is getting tired of constantly moving the fan from room to room. Time to buy a second one I suppose.