Extra chocolatey cupcakes

Now can you ever get enough chocolate? Of course the answer to this is most certainly no! There is nothing more delicious in the whole world!

Now this recipe has such a large amount of chocolate in it, it might just send you into an intense chocolatey coma. But do you know what, I’m perfectly okay with that ! This winter has been hard for me, finishing my masters and not really knowing what to do from here and these chocolate cupcakes are exactly what I need to comfort me and take me away into a lovely warm chocolatey land in my brain.

I’ve been baking a lot recently and my boyfriend has been taking them into work for his colleagues. I’m sure their waist lines aren’t loving me for all the sweet treats he takes in but who can resist a beautiful cupcake at 11 o’clock in the morning with a cup of tea? There is no better pick me up !

How do you like your cupcakes?

Please give this recipe a go and let me know how it goes!

Lily x

Ingredients

190g Plain Flour
50g Cocoa Powder
1 Tsp Baking Powder
1/4 Tsp Salt
115g Unsalted Butter
200g Granulated Sugar
2 Large Eggs
120ml Whole milk
120ml Hot Water
100g Milk Chocolate Chips

Icing Ingredients

250g Unsalted Butter
450g Icing Sugar
50g Cocoa Powder
4 Tbsp Whole Milk
1 Tsp Vanilla Extract

To Decorate: 
Gold Lustre Dust
50g Dark Chocolate

Method 

Now you might recognise the first half of this recipe from my caramel and chocolate cupcakes! I cannot beat this recipe so why change it!

  1. Preheat the oven to 180C and line a muffin tin with 12 cupcake cases.
  2. Now we can begin baking our cupcakes! Mix together the dry ingredients; Flour, Cocoa Powder, Baking Powder and Salt and leave them to one side.
  3. Whisk together the butter and sugar in a bowl until they begin to turn paler in colour and a much smoother texture. This can take up to 3 minutes but it’s worth it!
  4. Add in an egg at a time and continue to whisk until it is smooth before adding in the vanilla.
  5. Slowly add in half of the dry ingredients which you set aside earlier and beat until they’re just mixed in before adding in the milk. The milk then needs to be mixed in until it is smooth. You may have to scrape down the sides a few times as the dry ingredients tend to clump together at the sides of the bowl.
  6. Add in the other half of the dry ingredients once it is smooth and continue to mix until smooth.
  7. Lastly, add in the hot water and the chocolate chips! This does make the mixture very runny but don’t worry about it! It will still form a beautifully risen cake once in the oven!HTB2yTW+ZEV9cMu8nkw
  8. Split the mixture equally between all 12 cupcake cases. I tend to fill them about 3/4 full so that they rise almost to the top of the case with a flat top.YiBI7jvwTLGSvIpVYcZBzA
  9. Bake in the oven for 18 to 20 minutes until when you insert a toothpick it comes out clean. Leave them to cool until you’re ready to decorate!
  10. Now to decorate! The bit that makes the cupcakes look irresistable ! I pretty much believe in the all in one approach for butter icing. This may not be the official way to do things but I never see much difference !
  11. First add the butter into your mixer, either a hand held beater or in a stand mixer. Beat the butter for 3-4 minutes until its smooth and it has started to turn a paler yellow.
  12. Now just add in the rest of the ingredients! Beat for a further 4-5 minutes until it is a smooth and creamy consistency! At this point don’t forget to give it a little taste to ensure its delicious. If you think it needs more chocolate or vanilla just pop it in and mix! It really is up to you!
  13. Now for piping. Put the buttercream into a piping bag with a piping tip if you have one and pipe the cupcakes how you want to. To copy the design I’ve done on mine, start in the middle and with a constant pressure on the bag, swirl it round the edge and then back across the middle. As you lift off you should get a little point, leaving a neat edge!
  14. To add a little special shine to my cupcakes, I dusted them with a little sprinkle of lustre dust! This isn’t essential and it is a little extravagant but for a special occasion then why not!1NEXs6vaS9aZhbJT1T37EA
  15. Melt the 50g dark chocolate in the microwave at 20 second intervals on full power and then place it into another piping bag. Snip a small end off the bottom of the piping bag and sweep across each cupcake a few times for that extra chocolate decadence!
  16. Lastly, Enjoy! Take them to work and share with your friends or just snuggle up on the sofa watching something on TV!8k8GE5RRTme4Hkrryz7YpQ

Thank you and let me know if you give them a go!

Lily x

 

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