Chocolate Cupcakes
Serves
24
Total Time
55 MINS
Calories
270
Dark chocolate cupcakes with a classic chocolate buttercream frosting.
- Plain flour
210 g (about 1 ½ cups)
- Granulated sugar
400 g (about 2 cups)
- Cocoa powder
150 g (about 1 ¾ cups)
- Bicarbonate of soda
8 g (about 1 ¾ teaspoons)
- Salt
3 g (about ½ teaspoon)
- Unsalted butter
120 g (about ½ cup)
- Egg
2 (about 100 g)
- Buttermilk
250 g (about 1 cups)
- Vanilla extract
9 g (about 2 teaspoons)
- Hot coffee
200 g (about ¾ cup)
- Powdered sugar
300 g (about 2 ½ cups)
- Unsalted butter
100 g (about ½ cup)softened
- Milk
32 g (about 2 ⅛ tablespoons)
- Chocolate 50%
100 g (about ½ cup)
- Dark chocolate
as neededflaked
INGREDIENTS
- 1. Pre-heat oven - 170°C
- 2. Line 2 clean muffin pans
- 3. Add plain flour, granulated sugar, cocoa powder, bicarbonate of soda and salt to a clean medium bowl
- 4. Whisk together
- 5. Add unsalted butter to a clean small glass bowl
- 6. Melt and set aside
- 7. Add egg, buttermilk and vanilla extract to a clean large mixing bowl
- 8. Mix briefly
- 9. Transfer content of small glass bowl to batter
- 10. Mix until well combined
- 11. Transfer dry ingredients to batter gradually while mixing
- 12. Add hot coffee to a clean small bowl
- 13. Transfer liquid to batter and mix
- 14. Transfer batter to 2 muffin pans
- 15. Bake until springy to touch and skewer tests clean - 24 min, 170°C, middle rack
- 16. Let cool on round wire rack until completely cool
- 17. Add powdered sugar, unsalted butter and cocoa powder to a clean large mixing bowl
- 18. Cream together
- 19. Add milk to the frosting bit by bit and mix
- 20. Add chocolate 50% to a clean medium glass bowl
- 21. Melt in double boiler
- 22. Add chocolate mixture to frosting gradually and continue mixing
- 23. Beat until fluffy - 5 min
- 24. Frost cupcakes
- 25. Decorate with dark chocolate
METHOD
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