Brown Sugar Chocolate Cup Cake: Simply Delight !

I had a little problem last week, not a big one but quite annoying. My oven light just broken and my favorite pan too, how they happened at the same day? Anyway, I called the oven company, just to receive the bad news that they don’t have the light bulb (for my oven model) in stock. So, now I have to use the flashlight when I bake (I like to sit in front of the oven to see how my baked goods go, so I can take them out at the right time). After a couple of time, I think it’ll be easier to use the small oven instead, haha. But the small one has its own limit; the baked goods have to be a little one too. So, cup cake will be my best friend now.

I got this recipe from………….. Actually I wanted to try it for a long time, because I think honey and brown sugar will make the taste of this chocolate cake mellow. And I’m not disappointed, the brown sugar makes the cake moist with a subtle sweet and the cake has a great fragrance of honey. I adjust the amount of the ingredients a little bit, and hope you like the result too.

Brown Sugar Chocolate Cup Cake

Makes 6 cups (3½ oz/cup)

1. Preheat the oven to 160°C. Prepare the paper cups. Sift the measured flour, baking powder, cocoa powder and salt together into a bowl and set aside.

2 Whisk the cream and honey together and set aside.

3 Cream the butter and brown sugar together until light and fluffy.

4 Add the egg one at a time, mixing well after each addition.

5 Add half of the dry ingredients, then the cream and honey mixture, mixing well then add the last of the dry ingredients and nut, and mix well.

6 Spoon batter into paper cup, bake for 25-30 minutes, or until the toothpick insert in the center comes out with a little crumb.

Adaptation from: たかこさんの12カ月のかんたん焼き菓子―ずっと、たいせつに楽しめる。(Happy and Easy Baking for 12 months from Takako) by 稲田 多佳子(Takako Inada).