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.