Rich Chocolate Cupcake Recipe
Makes 12 cupcakes.
55g dark chocolate
1/2 teaspoon instant coffee granules/powder
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
90g butter, softened
220g (about 1 cup, firmly packed) brown sugar
2 large eggs (we use eggs with a minimum weight of 59g)
100g (2/3 cup) self-raising flour
2 tablespoons cocoa powder
40g (1/4 cup, very firmly packed) almond meal
Preheat oven to 180 degrees Celsius.
Line a 12 hole muffin pan (1/3 cup capacity holes) with patty/muffin cases (we use paper-lined foil cases that measure 5cm across the base).
Melt chocolate with milk in a small saucepan over low heat, stirring occasionally. When chocolate is melted, remove from heat and stir in coffee and vanilla. Set aside to cool to room temperature.
Using an electric mixer or electric hand-held beaters, beat butter, sugar and eggs together in large bowl until light and fluffy. Sift in flour and cocoa and stir to combine. Stir in almond meal and cooled chocolate and milk mixture. © exclusivelyfood.com.au
Divide mixture evenly between cases. Bake in a preheated oven for 25 minutes, until a skewer inserted in the centre of a cake comes out clean. Allow cupcakes to cool before decorating them with chocolate buttercream icing. We used a piping bag to pipe a swirl of buttercream onto each cupcake.
A cross-section of the baked cupcake.
Chocolate Buttercream Icing
55g butter, softened
240g icing sugar
2 tablespoons cocoa
30ml (1 1/2 tablespoons) milk
Beat butter with an electric mixer or electric hand-held beaters until light and creamy. Sift icing sugar and cocoa together into a bowl. Gradually beat in half the icing sugar and cocoa. Add milk and remaining icing sugar and cocoa and beat until fluffy. If necessary, add a little extra milk to achieve a creamy consistency.
In the picture below, we have sprinkled the iced cupcake with grated white chocolate. © www.exclusivelyfood.com.au