Dark Chocolate Cupcakes
These dark chocolate cupcakes are really yummy and the frosting is decadent but really good.
6oz (170g) butter, softened
8oz (250g) dark chocolate
3oz (80g) superfine (castor) sugar
4 eggs, separated
4oz (115g) all-purpose (plain) flour
1/4 teaspoon baking powder
Preheat oven o 350F (175C).
Line cupcake tray with cupcake liners.
Melt chocolate and butter either by placing into a bowl sitting over a saucepan of barely simmering water or in the microwave.
When chocolate has melted, stir and then set aside to cool.
In a medium bowl, whisk or beat together the egg yolks and the sugar until light and slightly thickened.
In a separate mixing bowl, beat the egg whites with an electric beater until soft peaks form.
Gently fold the cooled chocolate mixture into the egg yolk and sugar mixture.
Sift together the flour and baking powder and then stir into the chocolate mixture.
Carefully fold in the egg whites and mix until just combined.
Spoon mixture into cupcake trays.
Bake for 20-25 minutes or until a skewer inserted into the center of a cupcake comes out clean.
Leave in trays for 5 minutes before turning onto a wire rack to cool completely.
When cold, pipe or spread on frosting.Frosting:
11oz (330g) dark chocolate
1/2oz (20g) cocoa powder
1-1/2fl oz (45ml) milk
11oz (340g) butter, softened
Melt the chocolate.
Beat butter with electric mixer until light and fluffy.
Mix cocoa and milk to make a smooth paste.
Pour the melted chocolate and cocoa/milk mixture into the butter and beat until well combined.
Thanks so much for sending in your recipe for dark chocolate cupcakes.
The cupcake recipe looks great but the frosting does look really decadent - lots of chocolate, lots of butter and lots of calories. Definitely a special occasion frosting!
Thanks again for sharing.