Triple Chocolate Cupcake


4 oz unsweetened chocolate, chopped
1 cup big chunks of chocolate bar
2 cups sugar
11/2 cup all-purpose flour
3/4 teaspoons baking soda
1/2 teaspoon kosher salt
1 cup hot brewed coffee
1/2 cup sour cream
1/2 cup vegetable oil
2 large eggs


1. Preheat the oven to 150C degrees.

2. Melt the chocolate on a double broiler, stir until smooth then remove from heat and set aside to cool.

3. Combine the dry ingredients: flour, sugar, baking soda, and salt. Whisk in the coffee, vegetable oil, and sour cream. Mix until well incorporated. Add the eggs, putting 1 egg at a time, stir in the melted chocolate, and mix well.

4. Scoop parts into a lined cupcake pan and put big chunks of chocolate into the cups. Place it into the preheated oven. Bake for about 10 to 15 minutes. Remove from the oven when a toothpick or skewer comes out clean. Let the batch cool completely before icing.



Three-Spice Carrot Cupcake


2 cups All-Purpose flour
2 cups grated Carrot (2 large carrots)
3 eggs
1 cup brown sugar
1 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup walnuts, finely chopped
1 teaspoon ginger powder
1 teaspoon cinnamon
1 teaspoon nutmeg


1. Preheat oven to 180C degrees.

2. Mix sugar, eggs (1 at a time), and oil until thick. Add salt, baking soda, carrots, flour, walnuts and spices and stir well until fully incorporated.

3. Put batter into cupcake pan with cupcake paper and place into oven for 8-11 minutes.

Recipe notes: Baking time always depends on the oven. So always check.