May 26, 2008

Dark Chocolate Cupcakes

I can’t take the credit for this recipe as my friend found it on a website and passed it onto me, but the measurements were all in American cups so I have converted it and tweaked some of the ingredients to make it easier to make.

These cupcakes are really moist due to the sour cream and the icing is really creamy and luxurious. Alternatively you can use Betty Crocker’s Chocolate Fudge icing which is really good.

  • Makes 12 cupcakes if using muffin cases
  • Oven shelf position: upper
  • Oven temperature: preheat oven to Gas mark 4/350°F/180°C
  • Baking time: 18-20 minutes
  • You will need: 1 small bowl, 2 medium bowls, saucepan, 12 hole muffin/fairy cake tin
The Cupcakes - Ingredients:
  • 1 stick (110g/4 oz) Unsalted butter
  • 3/4 cup (50g/2 oz) Dark chocolate (I used Bournville), broken into pieces or use chips
  • 1/2 cup (40g/1.5oz) Dark cocoa powder
  • 1 cup (110g/4oz) Plain all-purpose flour
  • 1/2 teaspoon Bicarbonate of soda (Baking soda)
  • 3/4 teaspoon Baking powder
  • 2 large Eggs
  • 3/4 cup (150g/5oz) Caster sugar
  • 1 tsp Vanilla extract
  • 1/2 teaspoon salt (optional but apparently brings out the flavour of the chocolate)
  • 1/2 cup (small 142ml pot) Sour cream
The Cupcakes - Directions
  1. Line baking tin with paper cases (I used muffin cases in a tin used for normal fairy cakes).
  2. Melt the butter, chocolate and cocoa powder in a medium heatproof bowl placed over a saucepan shallow-filled with simmering water (do not allow the bottom of the bowl to touch the water). Whisk until smooth and combined, then set aside to cool, until just warm to the touch.
  3. Combine the flour, baking soda and baking powder in a small bowl.
  4. Whisk the eggs in a medium bowl to combine; add the sugar, vanilla, and salt and whisk until fully incorporated.
  5. Add the cooled chocolate mixture to the egg mixture and whisk until fully combined. Add about 1/3 of the flour mixture into the mixture and whisk until combined. Then add 1/3 of the sour cream and mix in. Alternate adding and mixing in the flour and the sour cream until you end with the remaining flour mixture and whisk until the batter is homogenous and thick (it will be like a thick gooey mousse).
  6. Divide the mixture between the muffin cases - should be about 2/3 full.
  7. Bake until a toothpick comes out clean, about 18-20 minutes.
  8. Leave the cakes to cool in the tin on a wire rack.
  9. Cool to room temperature before icing, about 30 minutes.
Vanilla icing - The ingredients
  • 1 stick (110g/4 oz) Unsalted butter, softened
  • 1 cup (175g/6oz) Icing sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon Double cream
Vanilla icing - Directions
  1. In a medium bowl beat the butter until smooth.
  2. Add the icing sugar and beat until the sugar is incorporated.
  3. Scrape down the bowl and beat until mixture is light and fluffy and a pale yellow.
  4. Add vanilla extract and double cream and beat until light and fluffy.
  5. I have reduced the quantities of the ingredients for the icing just to give round numbers. You can store any leftover icing in the fridge or freezer, just allow it to thaw before attempting to ice your cupcakes.

You might be interested in these: Chocolate Cupcakes with Frosting


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