Chocolate Cupcakes

No recipe Image

Have you prepared this dish and taken a picture?

print save Save to... share with friends upload images

Ingredients

120 g	dark chocolate, chopped
500 g	white sugar
375 g	cake flour
5 ml	baking powder
2 ml	salt
250 ml	strong hot coffee
125 ml	sour cream
125 ml	oil
2 large	eggs, whisked
	For the Icing:
200 g	cream cheese
200 g	dark chocolate, chopped

Method

Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a

Preheat the oven to 180 °C and line 12 muffin tin hollows with two paper cups each.

Slowly heat the chocolate until melted and smooth. Remove from the heat. Combine the sugar, flour, baking powder and salt in a bowl.

Beat the coffee, sour cream and oil together in another bowl. Gradually beat in the egg and stir in the chocolate. Add to the dry ingredients, stirring until just blended.

Spoon the batter into the paper cups, filling them three quarters of the way. Bake for 20 to 25 minutes or until done. Cool.

Making the Icing:
Gently heat the cream cheese and chocolate until smooth. Chill until firm enough to spread and decorate the cupcakes with the mixture. Leave until the icing has set.

As an alternative to the icing, spread with the Cardamom Chocolate Ganache in my profile.

Note: The sugar quantity is quite high and you may want to reduce the quantity if you prefer them less sweet (about 350g). The sugar can also be replaced with brown sugar which gives the batter a slightly chewier texture.