Chocolate Cupcakes
This decadent cupcake recipe combines a rich chocolatey cake with a luscious dark chocolate icing for the ultimate indulgent treat. The moist and tender cupcakes are studded with dark chocolate pieces, and each bite is a perfect balance of sweetness and deep cocoa flavors. Top them off with a velvety smooth icing that adds a luxurious finish to these delightful treats.
— Constant Cookbook
Ingredients
- 2 free-range eggs
- 115ml soured cream
- 80ml sunflower oil
- 20ml black treacle
- 20g unsalted butter, melted
- 60g caster sugar
- 60g light muscovado sugar
- 120g plain flour
- 35g cocoa powder
- 1tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 40g ground almonds
- 200g dark chocolate, cut into small pieces
- For the icing:
- 165g dark chocolate, cut into small pieces
- 135ml whipping cream
- 35g unsalted butter, diced
- 1tbsp Amaretto liqueur
Instructions
- Mix first 7 ingredients, sift in flour, cocoa, baking powder, bicarb, add almonds, fold in chocolate pieces
- spoon into cupcake cases in cupcake tin and bake 20-25 mins at 170c
- heat cream til nearly boiling then pour over chocolate in a bowl and stir til smooth. Add rest.
- When cupcakes are done and cool, then ice.
Yield
Makes 12 cakes
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