Rich Chocolate Cupcake Recipe
Makes 12 cupcakes.
55g dark chocolate
160ml milk
1/2 teaspoon instant coffee granules/powder
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
90g butter, softened
220g (about 1 cup, firmly packed) brown sugar
2 large eggs (we use eggs with a minimum weight of 59g)
100g (2/3 cup) self-raising flour
2 tablespoons cocoa powder
40g (1/4 cup, very firmly packed) almond meal
Preheat oven to 180 degrees Celsius.
Line a 12 hole muffin pan (1/3 cup capacity holes) with patty/muffin cases (we use paper-lined foil cases that measure 5cm across the base).
Melt chocolate with milk in a small saucepan over low heat, stirring occasionally. When chocolate is melted, remove from heat and stir in coffee and vanilla. Set aside to cool to room temperature.
Using an electric mixer or electric hand-held beaters, beat butter, sugar and eggs together in large bowl until light and fluffy. Sift in flour and cocoa and stir to combine. Stir in almond meal and cooled chocolate and milk mixture. © exclusivelyfood.com.au
Divide mixture evenly between cases. Bake in a preheated oven for 25 minutes, until a skewer inserted in the centre of a cake comes out clean. Allow cupcakes to cool before decorating them with chocolate buttercream icing. We used a piping bag to pipe a swirl of buttercream onto each cupcake.
A cross-section of the baked cupcake.
Chocolate Buttercream Icing
55g butter, softened
240g icing sugar
2 tablespoons cocoa
30ml (1 1/2 tablespoons) milk
Beat butter with an electric mixer or electric hand-held beaters until light and creamy. Sift icing sugar and cocoa together into a bowl. Gradually beat in half the icing sugar and cocoa. Add milk and remaining icing sugar and cocoa and beat until fluffy. If necessary, add a little extra milk to achieve a creamy consistency.
In the picture below, we have sprinkled the iced cupcake with grated white chocolate. © www.exclusivelyfood.com.au
.png)
18 Comments:
Absolutely superb! I omitted the almond meal and added a little more flour, though.
Your website is great! How far in advance can these cupcakes be made?
Hi Fiona,
We think these cupcakes taste best on the day of baking. But it would be fine to make them a couple of days in advance.
Can this recipe be doubled, and also, can I substitute powdered coffee for the granules?
Yes, the recipe can be doubled and powdered coffee can be used instead of the coffee granules.
Hi,
Your cooking website is the best on the net! I just have a couple of questions:
1. What type of chocolate did you use?
2. Can I use Choc Bits?
3. Are dark chocolate and milk chocolate interchangeable?
4. If I omit the almond meal, do I just add an extra 2 tablespoons of self-raising flour?
Sorry for all the questions. I just want to get it right!
Thank you.
We use Cadbury Old Gold dark chocolate in this recipe. We don't recommend using Choc Bits for melting. Milk chocolate could be used instead of dark chocolate but the chocolate flavour of the cupcakes will be less intense. We haven't tested this recipe without the almond meal, but we suggest that you try replacing it with about 1 1/2 tablespoons self-raising flour.
Hi,
Just after some advice. I am keen on making some nice dense chocolate cupcakes. I was wondering which one of the three chocolate cupcake recipes you have posted is the most rich and dense?
Any advice would be appreciated. Keep up the good work on the site!
Hi Jas
The Chocolate Mud Cupcakes are richer and denser than the Chocolate Cupcakes and the Rich Chocolate Cupcakes.
Hi,
I was thinking of making cupcakes as a wedding bonboniere. If I were to use buttercream on the top, how far in advance can I make it and will it need to be refridgerated?
Thanks!
We would make the buttercream just before using it to decorate the cupcakes. However, you could make it at least a few days in advance, store it in the refrigerator, and bring it to room temperature before using. Once the cupcakes are iced, we would leave them at cool room temperature for up to 24 hours, or refrigerate them for longer storage.
Hello. I tried this recipe and instead of baking in the oven, I used a steamer and the cupcakes turned out very fine. But I had trouble having the right consistency for the buttercream icing. I followed the ingredients but added extra milk and it became slightly diluted for the piping. In the future, if this happens again what do I add into the icing mixture?
If the icing is too soft, you could add extra icing sugar to obtain a firmer consistency.
great recipe love it!
i was just wondering tho.. do you have a recipe for normal plain buttercream?
i have been looking for a good one for AGES now! and your recipes are very reliable and i was hoping you had one
thanks Kimmmmm
Hi Ladies
I made these cupcakes today for our biggest morning tea at work at they were a huge hit - so yummy!!
I made these for my son's 6th birthday. They were just perfect. I used a measuring jug to pour equal amounts of the batter into patty pans. I also made 2.5 times the recipe and it was spot on.
Hi Amanda and Debbie! i don't own cookbooks, i just go straight to your website! love you recipes especially the bolognese and beef casserole and banana cake (which i am making for our melb cup bbq next week!) I am planning on making this for my son's 5th birthday and around 30 cupcakes.... i was hoping to get the correct quantities instead of making batch after batch! hope you could help me out! thanks!!!
arlene
I doubled the recipe but when i baked them the mixture overflowed all over the muffin pan, the centre of each cupcake just collapsed ...they tasted great but looked messy.also lot of it was stuck onto the casing so had to lick each one to get the maximum benefit. What could be the reason ? I m determined to make them again so require help!!!
Review this recipe/article
Subscribe to Post Comments [Atom]
Have you made this? Share a photo in our Flickr group.<< Home