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Chocolate Cupcakes
Ingredients
| 85 g | dark chocolate |
| 85 g | unsalted butter, cut into small pieces |
| 100 g | light brown soft sugar |
| 1 medium | egg |
| 1 medium | egg yolk |
| 1/2 tsp | vanilla extract |
| 1 tbsp | sour cream |
| 75 g | self-raising flour |
| 1 tbsp | cocoa powder |
| 1 pinch(es) | salt |
| For the Icing: | |
| 30 g | icing sugar |
| 2 tbsp | cocoa powder |
| 75 g | unsalted butter, softened |
| 25 g | dark chocolate |
| small sweets, jellies or marshmallows to decorate |
Method
Preparation time: ca. 30 min Resting time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a
Preheat oven to Gas Mark 4, 180ºC, 350ºF. Line a 12-hole muffin pan with paper cases.
To make the cupcakes:
Place the chocolate, butter and sugar into a bowl and melt together over a pan of simmering water, stirring as required. Set aside to cool slightly.
In a fresh bowl, whisk together egg and yolk, vanilla and cream. Stir into chocolate. Sift in flour, cocoa powder and salt and fold together. Divide the mixture between the cases, filling to about 2/3 full.
Bake for about 20 minutes until risen and slightly springy to the touch. Allow to cool for a few minutes and then transfer to a wire rack to cool completely.
To make the icing:
While the cakes are cooling, melt the chocolate in a bowl over simmering water. set aside to cool.
In a fresh bowl, beat together the sugar, butter and cocoa powder. Add the chocolate at about 1 tbsp at a time until thick and of piping consistency.
Transfer icing to a piping bag with a fancy nozzle and pipe over the cakes from centre out. Add decoration and allow to set before serving.
To make the cupcakes:
Place the chocolate, butter and sugar into a bowl and melt together over a pan of simmering water, stirring as required. Set aside to cool slightly.
In a fresh bowl, whisk together egg and yolk, vanilla and cream. Stir into chocolate. Sift in flour, cocoa powder and salt and fold together. Divide the mixture between the cases, filling to about 2/3 full.
Bake for about 20 minutes until risen and slightly springy to the touch. Allow to cool for a few minutes and then transfer to a wire rack to cool completely.
To make the icing:
While the cakes are cooling, melt the chocolate in a bowl over simmering water. set aside to cool.
In a fresh bowl, beat together the sugar, butter and cocoa powder. Add the chocolate at about 1 tbsp at a time until thick and of piping consistency.
Transfer icing to a piping bag with a fancy nozzle and pipe over the cakes from centre out. Add decoration and allow to set before serving.
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