I love these cupcakes.
Love, love, love these cupcakes.<3
Dark, moist, slightly crumbly choco goodness topped with a smooth, rich buttercream. It's just fantastic. :DIf your not a fan of dark chocolate frosting, another AMAZING combination is these cupcakes with my Nutella frosting. That is also a dreamy wonderland in your mouth. But this.....
Now, I can't take the credit for this recipe all for myself. I believe that the best way to create a recipe is to experiment and try it all out yourself. But there isn't always time. So this recipe was adapted slightly from Sally's Baking Addiction's Death by Chocolate cupcakes. I loved that recipe but wanted to alter certain things to my liking. I provided some substitutions and alternatives to some of the ingredients, as I know I am often frustrated by not having certain ingredients available as stated in a recipe. Here they are:
1. Soft light brown sugar
This is relatively easy to find in most places. However, I have found that when baking in South Africa or other nearby countries it is un available at supermarkets such as pick 'n' pay. I saw something called 'treacle sugar' that worked in the same way. You can also use dark soft brown sugar or, if you have patience, grind up granulated brown sugar in a food processor with 2tsp of molasses/golden syrup/honey until it is fine and soft. It should be denser than icing sugar and squidgy enough to pack into a measuring cup. If not, add more of whatever syrup you are using.
2. Cocoa powder
This is not a substitution but a note. It does not matter what type of cocoa powder you use in frosting so much but it does in batter. DO NOT use Dutch processed in batters. If you live in countries such as Germany where unsweetened, non-Dutch processed cocoa powder is not easily available, try to find it online. It really alters the rise of the cupcakes. Dutch processed cocoa is alkaline and so will not react with the baking soda. In the frosting, there is no need for a chemical reaction of that sort as there is no baking soda.
3. Buttermilk
Do not substitute milk. Instead, add 2tsp of lemon juice to your milk and let it sit for 5 mins. Your homemade 'buttermilk' is now ready to use. It should be slightly curdled.
Okay! Here we go.
Real Deal Chocolate cupcakes with fudge-a-budge chocolate buttercream
These cupcakes are fudgy, light, and moist- make sure not to overbake them. Instead of the chocolate drizzle, you can top them with candies, chocolate chips, or anything you like. If the drizzle is too solid, give it 5 seconds in the microwave.
Ingredients!For the cupcakes:
2oz (60g) dark chocolate1/2 cup (115g) butter
2 large eggs (or medium)
1/2 cup (100g) granulated sugar
1/4 cup (50g) soft light brown sugar
2tsp vanilla extract
1/2 cup (64g) cocoa powder
3/4 cup (95g) all-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
1/2 cup buttermilk (see text)
Pinch of salt
For the frosting:
2 1/2 cups icing sugar3/4 cup cocoa powder
6 tbls cold butter
40g chocolate, melted
1 tbls milk
For the drizzle:
60g dark chocolate1 tbls butter
2 tsp sugar
Method
For the cupcakes:Preheat the oven to 180C/350F and line a 12 cup muffin tin with cupcake liners of your choice.
Melt together the dark chocolate and butter either in the microwave or over a double boiler. Stir until smooth and set aside for later use.
Mix the cocoa powder, flour, baking soda, baking soda and salt together. Sift into a large bowl. Set aside. Next whisk the eggs, sugars and vanilla together until mostly smooth and then whisk in the cooled chocolate butter mixture. Alternately add the flour and butter milk in thirds and fold in each ingredient carefully until everything is combined. You will now have quite a thick batter.
Divide the batter between the liners (best with an ice cream scoop) and bake for 18 mins or until a toothpick inserted in the middle comes out clean. Cool before frosting.
For the frosting:
Sift together the icing sugar and cocoa powder to ensure lump-free frosting. Beat the butter (with a mixer or by hand) until fluffy. Add in the chocolate and beat together with the milk. Gradually add the icing sugar and cocoa and beat on low speed after each addition. Add a pinch of salt if frosting is too sweet.
Melt the chocolate and quickly stir in butter and sugar while hot. Decant into a piping bag and set aside to cool in the fridge. When ready to frost, snip a small hole in the tip.
Frost cooled cupcakes and drizzle with chocolate. Add toppings as desired. Cupcakes stay fresh in an airtight container for up to 4 days!
ENJOY!!!!! :)
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