Double Chocolate Cupcakes

by Helena
(Brisbane, Australia)

Here is my recipe for double chocolate cupcakes. I hope you enjoy them.


6oz (170g) white chocolate chips
1 tablespoon milk
4oz (115g) self-raising flour
1/2 teaspoon baking powder
4oz (115g) butter, softened
4oz (115g) superfine (caster) sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence


Preheat oven to 375F (185C).

Line cupcake trays with cupcake papers.

Put 3oz (85g) chocolate and milk into a microwave safe bowl and melt in the microwave on low heat. Alternatively, you can put the chocolate and milk in a bowl suspended over a saucepan of simmering water and heat until chocolate has melted.

Stir until smooth.

Sift together the flour and baking powder. Add butter, sugar, eggs and vanilla essence and beat together until smooth and well combined.

Gently fold through the melted chocolate/milk. Fold through remaining chocolate chips.

Spoon mixture into cupcake trays.

Bake for 15-20 minutes or until golden and a skewer inserted into the center of a cupcake comes out clean.

Leave to cool in trays for 5 minutes before turning onto a wire rack to cool completely.

Icing:
5oz (140g) white chocolate

Melt chocolate and spread over the top of cupcakes.




Hi Helena

Thanks so much for sending in your recipe for Double Chocolate Cupcakes.

I love a slightly denser white cupcake and this sounds perfect. It should also stay quite moist.

I look forward to trying this.

Thanks again for sharing.

Regards



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