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 :)

Salted Caramel & Chocolate Cupcakes

Went food shopping & picked a few pots of double cream as they're on sale.

I decided to whisk up a quick & easy chocolate cake but soon changed my mind & baked them in small muffin tins.

Once I baked the chocolate cupcakes, I thought I should frost them.

I don't always frost cupcakes, in fact I avoid doing so.

I find frosting & icing are overly sweet for my personal taste.

So, the question was what flavour?

Dark chocolate?

Hmm, not very inspiring.

Caramel?

Sound great.

Salted caramel?

Intriguing!

I brought the cupcakes to my college & I had one then.

It's amazing, not overly sweet for my taste.

The caramel is gorgeous with a hint of saltness, so irresistible with chocolate.

Would you like a cup of coffee?

This is a Mochaccino cupcake, not coffee!

I bought a new cookbook with pretty pictures & lots of inspirations.

I didn't follow the recipe exactly as it has coffee liqueur which I don't like.

But I like the idea.

I didn't like to drink coffee, because of the bitter taste.

I'm getting used to the taste & smell of coffee now.

The one I love is Mocha.

A wonderful combination of the bitter from coffee & the sweetness from chocolate.

Mochaccino Cupcakes

2 eggs

80g butter

25g dark chocolate (70%)

150ml milk

120g caster sugar

2 tbsp instant coffee

20g cocoa powder

250g self-raising flour

Decorations:

200ml heavy cream, whipped

Cocoa powder for topping

Butter the cake moulds or line with cupcake cases.

Combine the chocolate, milk & coffee in a small saucepan; stir over low heat until smooth.

Beat soften butter, sugar & eggs in a large bowl with an electric mixer until light & fluffy.

Stir in sifted flours, cocoa powder & warm chocolate mixture, mix until smooth.

Fill the prepared moulds until 2/3 full. Bake in a preheated oven at 180’C for 25 - 30 min.

Remove from the oven, cool on a rack.

Remove cases/moulds from cakes, put them in coffee cups.

Pipe whipped cream on the top & sprinkle with cocoa powder.