Chocolate Cupcakes Recipe
These cupcakes are very quick and easy to make. An electric mixer is not required and the batter can be made in the saucepan that the chocolate is melted in. The cupcakes are moist and best eaten on the day they are made.
You will need a double cream with 60% milk fat for this recipe.
Makes 14.
100g dark chocolate (we used Cadbury Old Gold)
15g (1 1/2 tablespoons) cocoa
40ml (2 tablespoons) milk
1/2 cup (110g) caster sugar
2 large eggs (minimum weight 59g)
160g double cream (60% milk fat)
1 teaspoon vanilla
1 tablespoon (12g) plain flour
1 cup (150g) self-raising flour
Preheat oven to 180 degrees Celsius. Line a muffin tin with 14 large paper or foil patty cases (we used Multix brand cases).
Place chocolate, cocoa, milk and caster sugar in a large saucepan over low heat. Stir occasionally until chocolate is melted and mixture is smooth. Remove from heat and set aside to cool to room temperature (don't be tempted to use the chocolate mixture when warm: it will melt the cream).
Stir eggs into cooled chocolate mixture. Add cream and vanilla and stir until just combined. Stir in plain flour and half of the self-raising flour. When mixture is smooth, stir in remaining flour until just combined.
Divide batter evenly between the 14 cases. Each case should be about half full (don't overfill the cases or your cupcakes will overflow).
Bake for 18-20 minutes or until a skewer inserted into the centre of a cake comes out clean. Allow cakes to cool in tin.
Ice cooled cakes with chocolate ganache and decorate as desired.
Milk Chocolate Ganache
This recipe makes a ganache that is firm at room temperature.
220g milk chocolate (we used Cadbury Milk Chocolate)
90g double cream (60% milk fat)
Melt chocolate and cream over low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Allow ganache to cool and thicken before icing cupcakes.
Decorations
Cadbury Flake chocolate bar (break or cut the Flake into short lengths and use the point of a knife to break each length into slivers)
Strawberries
Whipped cream
Icing sugar, for dusting © www.exclusivelyfood.com.au
Double Cream with 60% milk fat
9 Comments:
Fantastic photos
This is a great recipe, just wanted to know if you can use a cake tin instead of cupcakes?
Hi Anonymous,
This mixture should be fine to bake in a cake tin.
We can't be sure of the correct tin size, but the amount of batter would probably be suitable for an 18-20cm diameter round tin. Or you could try a large bar tin.
You could reduce the cooking temperature a little and the cooking time will need to be increased. When a knife/skewer inserted into the centre of the cake comes out clean, the cake should be ready.
This recipe looks great! Amazing photos!
If you wanted to store these cupcakes, say for a few days (before or after they've been decorated), what would be the best way to keep them fresh?
The best way to store cupcakes is in an airtight container in a cool place. These cupcakes, however, are probably best eaten on the day they are made.
Hi Amanda & Debbie,
I've made these cupcakes lots of times and would like to change it up a little.
Would it be possible to substitute the vanilla essence with peppermint essence?
BTW Love all of your recipes!!
Thank you,
Bec
Hi Bec,
Yes, you could use peppermint essence instead of the vanilla essence. We would probably use less than one teaspoon of peppermint essence.
Hi, I want to make 24 for my son's birthday would you be able to provide me with the recipe for this amount? Also I tried to find the double cream with 60% milk fat but couldn't find any can you please tell which one you used? Thank you.
We used Gippsland Dairy double cream. A double cream with over 50 percent fat should also work well.
To make 24 cupcakes you would need to use about 3.4 eggs. It would probably be easier to double the recipe and make 28 cupcakes. Here are the quantities you'll need for 28 cupcakes:
200g dark chocolate
30g (3 tablespoons) cocoa powder
80ml (4 tablespoons) milk
1 cup (220g) caster sugar
4 large eggs
320g double cream (60% milk fat)
2 teaspoons vanilla essence
2 tablespoons (24g) plain flour
2 cups (300g) self-raising flour
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