Saturday, May 27, 2006

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.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

100g dark chocolate (we used Cadbury Old Gold)
15g (1 1/2 tablespoons) cocoa powder
40ml (2 tablespoons) milk
110g (1/2 cup) caster sugar
2 large eggs (we use eggs with a minimum weight of 59g)
160g double cream (60% milk fat)
1/2 teaspoon vanilla extract
1 tablespoon (12g) plain flour
150g (1 cup) 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.

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)
Whipped cream
Icing sugar, for dusting

Double Cream with 60% milk fat


Blogger Ange said...

Fantastic photos

30/5/06 12:12 pm  
Anonymous Anonymous said...

This is a great recipe, just wanted to know if you can use a cake tin instead of cupcakes?

15/5/07 4:48 am  
Blogger Amanda and Debbie said...

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.

23/5/07 2:18 pm  
Anonymous Anonymous said...

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?

29/9/07 6:43 am  
Blogger Amanda and Debbie said...

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.

16/11/07 7:26 am  
Anonymous Anonymous said...

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,

7/7/08 10:06 am  
Blogger Amanda and Debbie said...

Hi Bec,

Yes, you could use peppermint essence instead of the vanilla essence. We would probably use less than one teaspoon of peppermint essence.

7/7/08 10:05 pm  
Anonymous Anonymous said...

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.

29/7/08 1:43 pm  
Blogger Amanda and Debbie said...

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

10/8/08 10:55 pm  
Anonymous Anonymous said...

Hi, in your recipe it says 160g double cream. Do I measure as 160ml or weigh it as 160g? Sorry for the dumb question but I am a novice baker! Thanks so much!

13/12/08 10:56 pm  
Blogger Amanda and Debbie said...

We use kitchen scales to weigh 160 grams of double cream.

14/12/08 12:42 pm  
Anonymous Anonymous said...

I live in a small country town that does not sell double cream only the 35%. Would it still be okay to cook with this? They might come out a little drier?

17/12/08 10:37 am  
Blogger Amanda and Debbie said...

The cupcakes would probably be a bit drier if cream with 35 percent fat was used. You could compensate for the lower fat content of the cream by making the following changes to the recipe:
Add 80 grams of butter to the chocolate, cocoa, milk and caster sugar mixture before placing over low heat. Use 1/3 cup of cream (35 percent fat) instead of the 160 grams of double cream.

5/1/09 10:14 pm  
Anonymous Anonymous said...

I've made these cupcakes many times. My nephews and brother-in-law always request them for their birthdays etc. They are really easy to make and are simply delicious!

1/4/09 1:45 pm  
Anonymous Michelle said...

The recipe states to set oven temp to 180 degrees celsius, is this the same for a fan forced oven

23/4/09 8:42 pm  
Blogger Amanda and Debbie said...

Hi Michelle

We would bake the cupcakes at 160 degrees Celsius in a fan-forced oven.

24/4/09 7:06 pm  
Anonymous Anonymous said...

Hi Amanda & Debbie, I've tried making these cupcakes, but the turned out crumbly, can you please tell me what I might have done wrong? Thank you.

15/7/09 4:40 pm  
Anonymous Shell said...

Another excellent recipe. Baked these yesterday with my butter-hating brother in mind (he won't eat anything with butter in it or on it) and they were delicious. So delicious that half of them have gone already and he wants the recipe! Both my parents and my brother commented on how light they were in texture, which I guess has something to do with the cream (I used Gippsland Dairy double cream with a minimum 51% milk fat, it worked) and how the mixture comes together. Definitely going to make these again.

19/7/09 11:29 am  
Anonymous Anonymous said...

Hi - I would like to make this recipe into mini cupcakes. Do you know approx time to bake for, would it be the same?


BTW - LOVE all your recipes

20/1/10 5:02 pm  
Anonymous Anonymous said...

hi Amanda & Debbie,goota tell you how good all your recipes are.with the cupcake recipe,you say to leave the mixture to cool at room temp (chocolate,cocoa,milk,castor sugar) but roughly,how many minutes before adding the rest.? like you say,don't be tempted to stir in the cream whilst mix still warm.

16/4/10 12:26 pm  

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