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RECIPES | This dark chocolate cupcake recipe is rich, indulgent, and delicious. It is a great option for birthdays, work parties, bake sales or for whenever you feel like a treat.
Preparation Time: 20 minutes / Cooking time: 20 minutes / Makes: 10-12 cupcakes
Ingredients
Cake
- 170g unsalted butter
- 200g light brown sugar
- 2 large (~56g) eggs
- 100ml brewed filter coffee
- 75ml full cream milk
- 120ml sour cream
- 5g vanilla extract
- 40g unsweetened cocoa powder
- 195g plain flour
- 9g baking soda
- 2g of salt
Frosting
- 100g melted 70% dark chocolate
- 140g soften unsalted butter
- 240g icing sugar, sifted
- 40g unsweetened cocoa powder
- 15-30ml of full cream milk
Method
- Soften the butter.
- Preheat your oven to 170°C/340°F fan forced.
- In a bowl whisk the cream, sugar and butter.
- Add the eggs to the creamed butter, one at a time, ensuring they are incorporated before adding the next.
- Add the milk, coffee, sour cream and vanilla extract to the butter mixture and mix well.
- In a separate bowl, sift the cocoa powder, plain flour, baking soda and salt together.
- Pour the wet ingredients into the dry ingredients and stir until a uniform mixture is achieved.
- Divide the cupcake batter into 10-12 cupcakes and bake for 15-20 minutes. You’ll know they’re done when you can insert a skewer and pull it out clean.
- Remove from the oven and place on a cooling rack.
- To make the frosting, whisk the butter until it is light and fluffy.
- Add the cocoa powder, dark chocolate, icing sugar and half of the milk to the butter and whisk until incorporated and fluffy.
- Add the remaining milk if the frosting is too thick.
- Pipe the frosting evenly onto the cooled cupcakes and enjoy.
Notes
This cupcake recipe is quite rich, and you can easily make these into mini cupcakes if you like. Just decrease the cooking time down to 10-12 minutes. Replacing the coffee with water will also decrease the richness.