Chocolate Cupakes Two Ways; Chai and Berry/Coconut

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As promised, more cupcakes 🙂 I hope you have been having a nice day, whatever the weather. New Zealand is finally warming up, which means fresh fruit, more ice cream and hopefully some road trips. Everyone’s goal seems to be to get a tan, so if this is yours; good luck!

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I baked cupcakes and sold them at my hall of residence to raise money for Syrian refugees. I got about $80, which is enough to buy both mats and blankets for a family according to the UN Charity. These coconut-berry ones (rather lamington-esque) sold the fastest, but I assure you the chai-frosted ones are just as delicious!

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My exams will be over in a week, and I already have a list of things to bake over summer. I hope you enjoy, and I have some more cupcakes coming up! 🙂

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Chocolate Cupcakes Two Ways: with Chai or Berry Frosting
Ingredients:
Cupcakes:
2 cups flour
2 tsp baking powder
1.5 tsp baking soda
1 cup sugar
3 Tbsp cocoa
1/2 cup oil
1/2 cup thick yogurt
2 eggs
1.5 cups hot-ish coffee

Icing (for the Chai):
5 Tbsp butter, softened
1 tsp cinnamon
Pinch nutmeg/allspice/black pepper/cayenne or paprika
3/4 tsp ginger
1/4 tsp cardamom
1.5 cups icing sugar
(+extra cocoa or cinnamon to dust)

Icing (for the berry):
5 Tbsp butter, softened
1 Tbsp seedless raspberry jam (can just pass normal stuff through a sieve)
1.5 cups icing sugar
+coconut to roll in

Instructions:
Preheat the oven to 180 degrees Celsius and line two cupcake tins with paper cases.

For the cakes: In a large bowl, mix the flour, baking powder, baking soda, sugar and cocoa until combined. In another smaller bowl, mix the oil, yogurt and eggs. Make a well in the dry mixture and pour in the oil-batter and most of the coffee. Mix well, and add the rest of the coffee a bit at a time. The mixture will be quite runny, not like a butter cake or pound cake! Fill up the cupcake cases until 2/3 full and bake for 20 minutes, until a skewer comes out clean when inserted. Cool on a wire rack.

If you should decide to make CHAI frosting, simply mix all the frosting ingredients together until smooth and light. You can add the spices to taste, as yours could be stronger than mine! Spread the frosting onto the cupcakes. Dust with cinnamon, through a stencil if you have one!

For the BERRY frosting, again mix all the frosting ingredients until smooth and light. Frost the cupcakes and then dip the top in the coconut. All done!

You could make the cupcakes up to 2 days before, makes about 24!

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