Chocolate cupcakes with jam ~ 果酱巧克力蛋糕

This is a soft and moist chocolate cupcake which will augur well for breakfast or to enjoy at any time of the day. I added jam inside the cake by poking a 'tunnel' into the cake and slowly scoop the jam in to fill up the tunnel. You can use any flavour of jam according to your preference but no matter what flavour or brand of jam you add in, the cake will taste real good!

Chocolate Cupcakes with Jam ~ 果酱巧克力蛋糕

Ingredients

30 gm cocoa powder
110 gm plain flour
1/2 tsp sodium bicarbonate
3/4 tsp baking powder
1/4 tsp salt
2 'L' eggs
90 gm caster sugar
90 gm light brown sugar
80 ml oil
1/2 cup buttermilk (milk + 1 tsp white vinegar or lemon juice to make up 1/2 cup)
2 tsp vanilla
Jam of your choice to fill up the 'tunnel' after baked
Icing sugar to dust (optional)

Method

Sift plain flour, sodium bicarbonate, baking powder, cocoa powder and salt into a mixing bowl. Whisk with a ball whisk to combine thoroughly.
Using a hand whisk, whisk eggs, oil, vanilla, caster and brown sugar till light and creamy.
Pour half egg mixture into the flour mixture and whisk to combine. Add the buttermilk, followed by the remaining egg mixture. Whisk till just combined. Mixture will be runny.
Scoop batter into muffin pan with cupcake liners. Bake in a preheated oven @ 180 deg.C for 20 to 25 mins. Test with a skewer till it comes out clean. Remove cakes from the oven and let them cool on a wire rack.
Use a funnel to poke into the cake and slowly scoop jam into the 'tunnel'. Lightly dust with icing sugar before serving.
Yield : 9 cupcakes

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