Double Chocolate Cupcakes

Last week I started my journey through Donna Hay’s Simple Essentials – Chocolate book with Triple Choc Cookies. This week I’d thought I’d try the Double Chocolate Cupcakes.

As usual, this was a pretty straight forward recipe. The cupcakes were lovely and soft, and the chocolate fudge icing was awesome.  I decorated them with a single white chocolate chip which cut through the dark chocolate well.  I let myself try just one piece of everything I make, it was difficult not to keep a couple of these at home for my morning tea instead of sending them all off to work with Scott.

125g butter softened

3/4 cup caster sugar

2 eggs

1 1/4 cups plain flour

1 teaspoon baking powder

2 tablespoons cocoa powder

1/2 cup milk

100g dark chocolate melted

  • Preheat oven to 160 degrees
  • Place the butter and sugar in the bowl of mixer and beat until light and creamy
  • Gradually add eggs and beat well
  • Sift over flour, baking powder and cocoa and beat until combined
  • Fold through the milk and chocolate and spoon the mixture into 12 x 1/2 cup capacity muffin tins lined with cases
  • Bake for 20 – 25 minutes or until cooked when tested with skewer
  • Cool on wire racks
  • Spread or pipe the chocolate fudge icing the cupcakes and keep in the fridge until serving.

Chocolate Fudge Icing

  • Place 250g of dark chocolate, 1/2 cup single or pouring cream and 70g of butter in a heatproof bowl over a saucepan of simmering water
  • Stir until smooth and melted
  • Let mixture cool completely then beat with electric beaters until thick and fluffy
Double Chocolate

Double Chocolate

2 thoughts on “Double Chocolate Cupcakes

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