“Too much chocolate” is nonsense: triple chocolate cupcakes.

I’m kinda spamming a whole bunch of recipes (all from whatoliviadid, too), haha, but this will be my last for the night! I probably should be doing something more productive rather than update my blog with chocolatey recipes… Anywhoos, this is another chocolate cupcake recipe that promises to indulge chocolate addictions, hehe. It is quite different from the first cupcake recipe I posted, though I suppose it doesn’t really matter as long as they’re cupcakes!

This recipe yielded me a whole lot more cupcakes than the other recipe, though. Not sure if it’s just my experience, but the more cupcakes, the merrier! I had to bake all the batter in several batches because my microwave oven is so tiny, which really took up much more time than I’d expected. It’s totally worth the time though because there were so many I could afford to give away a whole bunch and still have enough to last a number of days – which is a shocker because food never lasts long in my house, haha!

On a sidenote, I’m really digging this new balloons theme for my blog – it’s simple but has such a great aesthetic, and the parallax scrolling creates a really cool effect in the header, don’t you notice? 😛 Not too sure what’s up with the lone little balloon in the middle of the top post, though, but I suppose it’s alright since it isn’t too much of a hindrance in reading posts…

To the cupcake-baking mobile!

Ingredients
For the cupcakes:
– 75g dark chocolate broken into pieces
– 200g (7oz) unsalted butter
– 225g (7 1/2 oz) caster sugar
– 25g (1oz) cocoa powder
– 3 eggs
– 1/2 tsp baking powder
– 175g (6oz) plain flour
– 25g (1oz) dark chocolate chips
– Chocolate sprinkles (or marshmallows, or, in fact whatever takes your fancy!)

For the icing:
– 200ml (7floz) single cream
– 250g dark chocolate chopped
– 50g unsalted butter

1. Preheat the oven to 200c and line a cupcake tin with 12 paper cases.

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.

3. Stir in the sugar until well mixed, and add the eggs one at a time until you have a smooth batter. Sift the baking powder, flour and cocoa into the batter and mix until smooth. Fold in the chocolate chips.

4. Divide the mixture between the paper cases (don’t over fill them just about 3/4 full) and bake for 20-25 mins or until a skewer inserted into the centre of the cupcake comes out clean.

5. Whilst they cool make the icing! Heat the cream in a saucepan but do not allow it to boil. Pour the chocolate pieces over the hot cream, and stir until nice and glossy. Mix in your soft butter and leave to cool completely. Once cool beat until nice and fluffy (alternatively leave as a glossy icing!)

6. Leave your cupcakes to cool in the tins for 5 mins then transfer to a wire rack and allow to cool completely before tasting and decorating with your cooled icing. Finish by topping with sprinkles or marshmallows!

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