Another cupcake recipe here and this time it's a delicious dark chocolate cupcake with butter cream icing.
100g dark chocolate
1 cup (250ml) water
1-2 large (80g) eggs
125g butter, softened
1 1/4 cups (225g) brown sugar
1/2 cup (75g) plain flour
1/4 cup (30g) cocoa powder
1/2 cup (75g) white sugar
1/4 cup (30g) fresh cream
Step 1- Preheat oven to 160 degrees. Set out your cupcake wrappers either free standing ones or in a muffin tray.
Step 2- Combine the chocolate and water in a small saucepan over low heat. Cook, stirring until chocolate melts and the mixture is smooth. Once melted, remove from the heat and set aside to cool.
Step 3- Use an electric mixter to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add the flours and cocoa powder and stir until just combined. Add the melted chocolate mixture and stir to combine.
Step 4- Spoon evenly among the lined muffin pans. Bake in preheated oven for 20 mintes or until skewer inserted in the centre comes out clean. Remove from oven and transfer to a wire rack to cool.
* If you want your cupcakes to be richer, add more cocoa than 30g.
* Use a piping bag when placing the mixture in the cupcake wrappers to get perfect rounded tops.
* Although the recipe says bake for 20 minutes, continuously check on your cupcakes as the cooking time varies from ovens and mixtures.
* If you want a more strong and bitter chocolate taste in your cupcakes, use a higher percentage of cocoa dark cooking chocolate.
Step 1- Beat your butter and sugar together with an electric mixer until light and fluffy.
Step 2- Whip in your fresh cream to your butter/sugar mixture until thick and creamy.
Then it's time to ice your delicious dark chocolate cupcakes with your butter cream icing! I added a sprinkle of pink sugar on top but you can use any decorations you desire.
Place your cupcakes in a cake stand, pop them on your kitchen table and allow everyone to enjoy your delicious dessert.