Tuesday, 19 August 2014

Double Chocolate Cupcakes


Hello readers, I come back for another quick update!
As a little breakup from my writing up, I baked some chocolate cupcakes the other day.
It had been a long time since there was a nice smell of cakes from my kitchen & it’s just great to do a bit of baking.
So, I took some photographs & decided to have a quick update for the blog here.


This recipe uses about 300 g of chocolate, so you can tell it really is ultra rich.
As I like my chocolate cakes to be bittersweet, I reduced the sugar.
I hope you would like it, bon appétit :)

Double Chocolate Cupcakes (makes about 1 dozen):
adapted from Willie's Chocolate Bible
Chocolate Cupcakes
75 g dark chocolate
1 large egg
125 g unsalted butter
125 g dark muscovado sugar
80 g self-raising flour
80 ml hot water

Line the cupcake cases on muffin tin.
Melt dark chocolate over hot water making sure the bowl doesn’t touch the water.
In a large bowl, whisk butter with sugar until light & fluffy.
Beat in the egg until mix, fold in the slightly cooled chocolate.
Fold in half the flour & hot water until mix.
Fold in the remaining flour & enough hot water to make a sloppy but not runny mixture.
Divide the batter & bake in a preheated oven at 180C for 15-20 min.
Remove from the oven & cool in the tin.

Chocolate Icing
175 g whipping cream
150 g 70% dark chocolate
50 g milk chocolate
15 g icing sugar
1 tsp vanilla essence

Melt dark chocolate over hot water making sure the bowl doesn’t touch the water.
In a large bowl, whisk the whipping cream with sugar to soft peaks.
Fold in the chocolate & vanilla essence.
Wait slightly until it’s firm for piping or use straight away for spreading. 

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