I can clearly tell you the amount of hours I slept last week. It was crazy. My good friend just came back from Sydney and another good friend leaving M’sia, I can’t bear to not spend more time with them. Sleeping hours are at 2-3 everyday for whole of last week! (And another night without sleep but instead standing on Fed.Highway in the whee hours in the morning. bummer. But it was great fun.

I split both baking and icing on 2 different days because I only started baking at 12 ++ midnight. Haha, that’s how crazy I can get. Anyway, pardon the icing, it’s a bit dodgy I know.

I adapted the recipe from Chockylit’s cupcake bakeshop. Her creations are so very wonderful I’m gonna try the cuupcakes in ice cream cones this weekend (Time to use my brand new mixer. hehhe)

Cupcakes
30 regular cupcakes / 350 degree oven

200 gram bar of Valrhona 61% cacao (or any bittersweet chocolate)
3 sticks (343 grams) butter
2-1/4 cups (445 grams) sugar
8 eggs
1-1/4 cup (180 grams) flour
1/4 cup (30 grams) cocoa powder, unsweetened
1-1/2 teaspoons (7 grams) baking powder
pinch salt

1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
4. Beat in an electric mixer for 3 minutes.
5. Add one egg at a time, mixing for 30 seconds between each
6. Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
7. Scoop 3/4 into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.

The recipe’s pretty straight forward. I used Valrhona but not dark, milk instead so it tasted milkier and I used half brown sugar because I ran out of white sugar. How funny. The brown sugar’s taste was kinda strong so I strongly recommend NOT to substitute unless under some circumstances

Its quite crazy icing cupcakes at 1am . T____T

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