Triple chocolate cupcakes - recipe
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Serves
12 -
Cook
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Skill
Easy
Ingredients
- 75 g Dark chocolate broken
- 200 g Butter (unsalted) softened
- 225 g Unrefined golden caster sugar
- 3 Egg(s) (free range)
- ½ tsp Baking powder
- 175 g Plain white flour
- 25 g Cocoa powder
- 50 g Dark chocolate chips
For the buttercream
- 200 ml Single cream
- 250 g Dark chocolate finely chopped
- 50 g Butter (unsalted) softened
- Chocolate sprinkles to decorate
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1
Preheat the oven to 200°C (180°C fan, gas mark 6), and line a cupcake tin with 12 paper cases.
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2
In a large saucepan, melt the chocolate and butter over medium heat, stirring to prevent burning. Allow this to cool for a few minutes.
For this step you'll need:
- 250g Dark chocolate finely chopped
- 200g Butter (unsalted) softened
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3
Stir in the sugar until well mixed. Add the eggs, one at a time, until you have a smooth batter.
For this step you'll need:
- 225g Unrefined golden caster sugar
- 3 Egg(s) (free range)
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4
Sift the baking powder, flour and cocoa into the batter and mix until smooth. Fold in the chocolate chips.
For this step you'll need:
- ½tsp Baking powder
- 175g Plain white flour
- 25g Cocoa powder
- 50g Dark chocolate chips
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5
Divide the mixture between the paper cases, but don’t over fill them, just about 3/4 full. Bake for 20–25 minutes, or until a skewer inserted into the centre of a cupcake comes out clean.
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6
Leave to cool in the tins for 5 minutes then transfer to a wire rack and allow to cool completely before decorating with the frosting.
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7
To make the chocolate frosting, heat the cream in a small saucepan, but do not allow to boil.
For this step you'll need:
- 200ml Single cream
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8
Put the chocolate in a heatproof bowl and pour the hot cream over it through a fine sieve. Gently stir the cream into the chocolate until the mixture is nice and glossy. Gently mix in the soft butter. Leave to cool completely.
For this step you'll need:
- 250g Dark chocolate finely chopped
- 50g Butter (unsalted) softened
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9
Once it is cool, ideally using an electric hand wisk, beat until nice and fluffy. Using a piping bag and nozzle, pipe swirls on to the top of your cupcakes in a clockwise direction. Alternatively, spread on to the cupcakes with a palette knife. Finish with decorations of your choice.
For this step you'll need:
- Chocolate sprinkles to decorate