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Recipe For the Best Chocolate Cupcakes
>> Wednesday, August 11, 2010
This chocolate cupcake recipe is so easy to make and so delicious it will satisfy all your chocolate cravings. It has a wonderfully decadent chocolate flavour and can be topped with a fluffy chocolate frosting or a chocolate ganache.
But the secret to a great chocolate cupcake is to use the best quality chocolate you can afford. Nothing else gives you that true chocolate flavour.
The ingredients you will need are as follows:
60g (2 oz) dark eating chocolate, chopped coarsely
2/3 cup water
90g (3 oz) softened butter
1 cup firmly packed brown sugar
2 eggs
2/3 cup self raising flour
2 tablespoons cocoa powder
1/3 cup almond meal
Preheat your oven to 170oC (325oF) and line a 12 hole muffin pan with paper cases.
The first step is to melt the chocolate. Place chocolate and water in a double boiler over simmering water and stir until chocolate is smooth. Remove from heat and allow to cool slightly for 5-10 minutes.
Combine the sifted self raising flour, cocoa powder and almond meal in a small bowl.
In a small mixer bowl beat the butter, sugar and eggs with an electric mixer until the mixture is light and fluffy. Transfer to a large bowl.
Gradually stir in the sifted flour and cocoa alternately with the still warm chocolate mixture. Add chocolate mixture slowly so as not to scramble the eggs and mix until just combined.
Spoon into paper patty cases but only three quarters fill the cases. Bake in oven for about 25 minutes. Cakes are ready when they spring back slightly to the touch or when a skewer inserted in the centre comes out clean. Leave cakes in pan for about 5 minutes before transferring to a wire rack to cool.
You are now ready to ice and decorate your cakes. You can make these cupcakes extra special by decorating them with chocolate leaves and chocolate flowers. They are sure to be a hit with everyone, both young and old.
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But the secret to a great chocolate cupcake is to use the best quality chocolate you can afford. Nothing else gives you that true chocolate flavour.
The ingredients you will need are as follows:
60g (2 oz) dark eating chocolate, chopped coarsely
2/3 cup water
90g (3 oz) softened butter
1 cup firmly packed brown sugar
2 eggs
2/3 cup self raising flour
2 tablespoons cocoa powder
1/3 cup almond meal
Preheat your oven to 170oC (325oF) and line a 12 hole muffin pan with paper cases.
The first step is to melt the chocolate. Place chocolate and water in a double boiler over simmering water and stir until chocolate is smooth. Remove from heat and allow to cool slightly for 5-10 minutes.
Combine the sifted self raising flour, cocoa powder and almond meal in a small bowl.
In a small mixer bowl beat the butter, sugar and eggs with an electric mixer until the mixture is light and fluffy. Transfer to a large bowl.
Gradually stir in the sifted flour and cocoa alternately with the still warm chocolate mixture. Add chocolate mixture slowly so as not to scramble the eggs and mix until just combined.
Spoon into paper patty cases but only three quarters fill the cases. Bake in oven for about 25 minutes. Cakes are ready when they spring back slightly to the touch or when a skewer inserted in the centre comes out clean. Leave cakes in pan for about 5 minutes before transferring to a wire rack to cool.
You are now ready to ice and decorate your cakes. You can make these cupcakes extra special by decorating them with chocolate leaves and chocolate flowers. They are sure to be a hit with everyone, both young and old.
