chocolate cup/cake

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

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.


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