Real Chocolate Cupcakes with Chocolate Espresso FrostingChocolate Cupcakes
These cupcakes have everything you desire, need, crave, and seek on a daily basis: chocolate (loads of it) and coffee. And as a bonus: they’re really easy to make. I could carry on describing how moist, decadent and amazing they are, but who has time for that when it comes to chocolate? I don’t need much arm-twisting when it comes to chocolate and a caffeine fix, so if you’re the same – these cupcakes are for you!
Recipe and Method:
For the Chocolate Cupcakes
prep time: 30 mins
cooking time: 25–30mins, plus cooling time
1 cup sugar
200g dark chocolate
100ml hot water
2 extra large eggs, beaten
1 tsp vanilla extract
½ tsp fine salt
250g self-raising flour
For the Chocolate Espresso Frosting
200g milk chocolate
140g icing sugar
5g instant espresso powder mixed with 20ml hot water, or 1/2 a single espresso
100g soured cream
Heat oven to 160C. Line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.
Stir the eggs, vanilla and salt into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20–22 mins. Leave to cool. Once completely cool top with chocolate espresso frosting and grated chocolate.
While the cupcakres are baking, prepare the frosting, place the milk chocolate in a bowl set over a pan of gently simmering water. Allow to melt gently until smooth. Set aside to cool, then beat in icing sugar, espresso and soured cream until you have a thick, creamy and spreadable icing. Cover and place in the fridge for 20–30 mins to set a bit. Spread it over the top of the cooled cupcakes.