I made these cupcakes last week, as a result of 2 things: sour cream left over from Mum's birthday party, and our friend Justin having a big ol' movie night at his house. I wanted to make something nice to take over, so I thought that Nigella's old-fashioned chocolate cake (in cupcake form!) would fit the bill. I've made this once before, in normal-cake form, and wasn't a huge fan, but I thought I might have more luck this time.
The batter is made easily in a processor...
... and then dolloped into muffin-tins with an ice-cream scoop. My only advice here is not to fill them too high (anywhere between half and three-quarters seems about right), as they rise quite a bit.
I taste-tested one (I am all about the quality control), and - wow - they were awesome as cupcakes! Soft on the inside, crusty outside. I think they're better as cupcakes because it tends to be a bit stodgy as a whole cake.
I made the cupcakes the night before, and was going to top them with old-fashioned chocolate icing on the day, and take them over to Justin's house. Unfortunately, I had a hideously tiring day at work, and following that, an unpleasant visit to the doctor. (I used to think I was good with needles. Turns out I'm not!) As such, I could not even contemplate leaving the couch, let alone decorating cupcakes. Come to think of it, in my fragile state I had to have KFC that night for dinner. Shhh...
Anyway, my brother ended up taking the plain cupcakes over, and they seemed pretty popular. I think they're definitely moist and sweet enough not to need any extra icing. For some reason, without any icing, everyone thought of them as muffins.
Next day I got a post on my Facebook wall from Justin:
hey sarah! thanks heaps for the muffins last night! they were awesome! shame u couldnt make it! oh well, next time!
Yay! I suppose the next movie night will have to be at my house. (You know I'm already planning a huge snack menu for proposed future video night, muahaha!)