This recipe was adapted from Sallys Baking Addiction. She named them “Death by Chocolate Cupcakes“. But I loved them too much to call such a dark name. Sinful as they may be, they are little starlets of happiness to whoever that care to wallop one down. So I simply call them Sweet Little Darling Choc Cupcakes here. Haha!
I have tried several chocolate cuppie recipes but this is my personal hot favourite. The cake flour gives it a wondrous fluffiness and adding baking chocolate rather than just cocoa powder (don’t say I never warn you) is truly the chocoholic thing to do. After spending one night in the fridge, the chocolate flavor came through even more intense giving the morsel the rightful richness that a true blue chocolate cake should have.
Go or no go … you decide!
Dark Choc cupcakes
115g unsalted butter
2oz semi sweet baking choc buttons
64g (1/2 cup) unsweetened cocoa powder (non Dutch processed)
95g (3/4 cup) plain flour or cake flour for finer texture
1/2 tsp baking soda
3/4 tsp baking soda
1/4 tsp salt
2 large eggs, room temp
100gm (1/2 cup) caster sugar
15g (1/4 cup) light brown sugar
1 tsp vanilla extract
1/2 cup buttermilk (or 1/2 cup milk with 2 tsp of vinegar/lemon – sit for 5 mins)
Choc Ganache (frosting)
6 oz semi sweet baking chocolate
1/2 cup heavy cream
180 degree celcius for 12 mins at middle rack. Recipe bakes 60+ mini cuppies.
1. Preheat oven to 175 degree celcius.
2. Melt butter and chocolate together in microwave oven. Stir in 30 sec interval until melted. Then set aside to cool.
3. Sift cocoa powder, flour, baking soda and powder and salt together.
4. In a separate bowl, whisk eggs, sugar, brown sugar and vanilla together until smooth. Add cooled choc and butter and whisk.
5. Add half of flour mixture, then half of buttermilk. Repeat until everything is added. Stir until combined. Do not overmix. Batter will be thick like pudding.
6. Divide batter amongst the cupcake liners. If you use standard large sized cupcake liners, bake for 18 minutes. My mini Ferrero sized cuppies baked in just 12 minutes.
7. For choc ganache, boil the cream and pour over the chocolate. Stir until smooth and let it cool. Then pipe over cooled cupcakes.
As for my next go at this recipe, I am most definitely going to add some chopped almond nuts to give it a delightful crunch.