Perfect chocolate cupcakes

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I love these gorgeous gooey treats! I tend to make large muffin sized cakes, rather than cupcake size, but you can do either, just need to scale down the cooking times as I’ve done below! I’m sure this originally came from the BBC Good Food website, but can’t find the link, sorry!

Ingredients
200g Dark Chocolate
200g Light Brown Sugar (or half and half)
200g Stork / butter
100ml Water
2 Eggs, slightly whisked
1 Tsp Vanilla extract
250g Self raising flour, sieved

Method
1) Pre heat the oven (fan assisted) to 160 degrees

2) Put chocolate, sugar, butter and water into a saucepan and melt together over a low heat (2 on electric hob), stirring with spatula or wooden spoon

3) Add eggs and vanilla to a jug and whisk until combined

4) Sieve Self raising flour

5) When chocolate mixture is completely melted, leave to cool for 2-4 minutes, then stir in the egg mixture. When fully combined, add the flour and fold in using a metal spoon and figure of 8 movement.

6) Divide mixture between muffin cases (makes c. 10), cupcake cases (makes c. 14) or can be made into one larger 6 inch cake (if you go for the last option, make sure you grease and line the tin thoroughly!)

7) Cook @ 160 degrees MUFFINS for 25-30 minutes (checking them after 20 to make sure!) CUPCAKES for 12-15 minutes (check at 12 minutes) and 6 inch cake for 50-120 minutes (check at 50 minutes, the large cake will be done when a wooden kebab skewer comes out clean). They are baked when firm but springy to the touch.

8) Remove from the oven and cool on a cooling rack for 30 minutes to 1 hour.

For Icing there are many options..

For Chocolate Ganache
200ml Cream
100g Dark Chocolate

Melt both together gently in a saucepan, then allow to cool slightly before spreading onto cakes with a palette knife.

For Chocolate Butter Icing
I love the Hummingbird Bakery butter frosting it is sweet without being too
much, is a good texture so is pliable yet holds its shape well when piped. This is a great icing to pipe with.

2 1/2 cups (575g) Icing sugar, sifted
6 1/2 tablespoons unsalted butter, at room temperature
1/3 (172g) cup unsweetened cocoa powder, sifted
2 tablespoons whole milk

1) Sieve the icing sugar and cocoa powder together

2) Mix/Whisk the butter until soft, add sugar & cocoa mixture

3) Loosen with milk towards the end of whisking and add a little at a time, until you’re happy with the consistency

Pipe to your hearts content!

I tried to do a meringue icing on this occasion, but it wasn’t hugely successful, the reason was too much cocoa powder!

1 Egg white
150g Fructose sugar
2 Tbsp Cocoa powder
1 Tsp Cream of tartar

So next time I make this I will try with only 1 Tbsp of cocoa powder!

1) Place all ingredients except the cocoa in a glass bowl over a boiling saucepan and stir for c.2 minutes, or until the mixture is warm and fluffy.

2) Remove from the heat and whisk to soft peaks, folding in cocoa powder.

You should now be able to pipe or palette the icing as you desire, mine didn’t quite work our but there is always next time!

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