DARK CHOCOLATE MUD CUPCAKES – SWEET FUN FEB WEEK 2
Valentine’s Day is just around the corner everyone, so whilst it’s not too late, I thought I’d feature a sweet and cute dark chocolate mud cupcake for all you lovebirds (and chocolate lovers!) out there in time for Valentine’s Day.
Doesn’t chocolate just make you smile? Chocolate mud cake makes me giggle and feel fuzzy. Too much sugar maybe. I just love it. When I was living with a flat-mate many years ago, and when I didn’t know how cook for myself, I would settle on a chocolate mud cake for dinner followed by chocolate ganache Magnum ice cream. Ahhhh. I didn’t have my parents nor my hubby around to tell me how naughty I was! Give me chocolates any time of day and I’m a happy girl.
This recipe is from a book called Cupcakes by Sara Burford. Original recipe makes 24 cupcakes but I halved it in this instance.
175g dark chocolate broken into small pieces (I’ve used 50% cocoa)
1/4 cup warm water
1 cup plain flour
2Tbsp cocoa powder
1/4 tsp baking soda
1 cup sugar
pinch of salt
1 tsp vanilla essence
1/4 cup milk (or buttermilk)
1 Tbsp melted butter
Pre-heat oven to 180C and line cupcake tray with paper liners. In a double boiler, melt dark chocolates, butter and water until smooth and then set aside. In a large bowl, sift the flour, baking soda and cocoa powder. Add the sugar and salt. In a medium bowl, whisk the eggs (do not over whisk) and then add vanilla essence, milk and melted butter. Mix well. Add this and the melted chocolate to the flour mixture (in small batches) and continue mixing until all ingredients are well combined. Pour into cupcake tray and bake in the middle rack of the oven for about 20 minutes or until a skewer test comes out clean. Take out and set aside to cool.
200g dark chocolate (50%), broken into small pieces
1/2 cup thickened cream
In a saucepan, boil the thickened cream and then immediately lower the heat or turn off and add the dark chocolates stirring until the chocolates are completely melted and both cream and chocolate have combined. Set aside to cool completely. You can also place in the fridge to speed up the cooling process. Place in piping bag and decorate cupcakes.
I cheated a little here. I also wanted to make vanilla buttercream frosting, but for the life of me, I can never get it right so, I used ready to use vanilla frosting. If any of you have a never fail vanilla buttercream frosting recipe, please, I’d like to give it a try.
Lots and lots of things happened this week at work and mostly at home. I made red-velvet cupcakes with a new recipe and was originally going to feature that this week in time for Valentine’s but in the midst of all the things I was doing at home (cleaning, de-cluttering, moving old, heavy items in the garage), I completely forgot to take pictures and I had already consumed about half the cupcakes when I realised. There were so much clutter in the house, I didn’t know where to start. Silly me. I just knew I needed sugar hit from carrying stuff around the house. I’ll just have to come back to you with that new recipe.
Enjoy, happy eating and have a fantastic weekend!