The secret to making the best double chocolate cupcakes is to use really good quality chocolate and cocoa. Don’t scrimp on the ingredients or you’ll regret it later, the richness of the flavour just won’t be there.
Double Chocolate Cupcakes Ingredients
Makes 16
For the cupcakes…
3 large eggs
250g caster sugar
1 tsp vanilla sugar
50g butter
100ml soured cream
2 tbsp cold coffee
250g plain flour
2 tsp baking powder
4 tbsp cocoa powder
100g plain chocolate
Note – for the cocoa powder and plain chocolate, use really good quality ingredients. It makes a huge difference to the finished cupcakes 😉
For the frosting…
60g butter
300g icing sugar
1 tsp vanilla sugar
2 tbsp cocoa powder
100g cream cheese
1/2 tbsp hot coffee
Hundreds and thousands and sugar flowers to decorate
How to make double chocolate cupcakes…
For the cupcakes…
- Pre-heat your oven to 180°C, fan 160°C, gas mark 4
- Line muffin tin with paper muffin liners
- Beat eggs, caster sugar and vanilla sugar together either by hand or using an electric whisk until thick, white and fluffy.
- Melt the butter in a small pan. Add the soured cream and cold coffee then gently fold into the cream mixture.
- In a separate bowl, mix the flour, cocoa powder and baking powder together, adding a pinch of salt. Sieve over the egg mixture and fold in with the melted chocolate.
- Fill each of the muffin cases to about 2/3 full and bake for 15-20 minutes or until well risen. Remove from oven and place on a cooling rack.
For the chocolate frosting…
- Soften the butter and beat with the icing sugar, vanilla sugar, cocoa powder and cream cheese in a bowl. Stir in the hot coffee.
- Spread onto the cupcakes and decorate with the hundred and thousands and sugar flowers.
I always love seeing your cupcake pictures so if you make a batch of double chocolate cupcakes be sure to snap them on your mobile and share a pic via facebook, twitter or instagram.
