cupcake

Molly Marzalek-Kelly’s selected cupcake version is a small batch of tender chocolate cakes with its own fluffy chocolate frosting. Both the cake and topping use the selected unsweetened cocoa powder, with espresso powder offered optionally in the cake.

Granulated sugar, all-purpose flour, cocoa, baking soda and table salt are sifted together, with espresso included if used. Water, vegetable oil, vanilla extract and the selected white vinegar are whisked separately before joining the dry mixture to make a smooth batter.

The batter is divided among four lightly greased baking cups and baked until the cakes spring back when touched. The cupcakes rest briefly in the pan before moving to a rack to cool completely.

For the frosting, milk, vanilla and a pinch of salt are combined. Sifted confectioners’ sugar and a separate portion of cocoa are mixed with softened unsalted butter until crumbly, then the milk mixture is worked in and whisked to make a fluffy, lighter-coloured finish.

The same frosting is divided over the four cooled cupcakes. Prepared sprinkles are offered as an optional garnish, adding a decorative surface to the chocolate cake and frosting.