Death By Chocolate Cupcakes

Sinfully decadent yet heavenly on the taste buds! Dark chocolate cupcakes, using actual dark chocolate in the batter, as well as the frosting, are the stuff dreams of made of… beautiful, satisfying, moreish dreams! You don’t get more chocolatey than death by chocolate, as the name suggests. These deeply delicious cupcakes will seriously impress your guests and leave you feeling replete and fuzzy in your warm chocolate glow!

• Servings: 24
• Time: 10 minutes prep, 15-18 minutes bake
• Difficulty: medium
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Supplies:

1½ cups flour
½ cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¾ cup butter (180g)
1 cup white sugar
½ cup brown sugar
4 large eggs, room temperature
1 cup sour cream, room temperature
1 teaspoon vanilla essence
85g dark chocolate

Making it happen:

1. Preheat your oven to 180°C (350°F). Melt the chocolate and butter in a small pot on low heat. Set aside to cool slightly.

 

 

 

2. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.

 

 

 

3. In another bowl, whisk the sugars and eggs, adding 1 at a time, and beat for a further 15 seconds. Add in the vanilla and whisk to combine.

 

 

4. Pour in the melted chocolate and butter, and mix until smooth and fully combined.

 

 

 

5. Add the flour and sour cream in thirds. Start with adding a third of the flour, then a third of the sour cream, beating after each addition. Repeat until the flour and sour cream are finished.

 

 

6. Fill the cupcake liners until two-thirds full. Bake on the middle shelf for 15-18 minutes (a toothpick inserted in the centre should come out clear.)

 

Chocolate buttercream frosting:

3 cups icing sugar
100g room temp butter
1 cup cocoa powder
50g melted chocolate, cooled
5 tablespoons cream
5 tablespoons milk
1 teaspoon vanilla essence

 

Cut the chocolate into small pieces. Melt with cream on low heat and set aside until completely cooled.
Sift the icing sugar and cocoa powder together in a bowl. Set aside.
Beat the butter until creamy, about 2 minutes.

In three stages, add the icing/cocoa powder and melted chocolate/cream to the butter, beating well after each addition. Once it’s all been added, beat well for about 2 minutes. Frost and decorate desired.

 

 

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