Monday, 21 April 2014

Seriously Awesome Chocolate Cupcakes

Long time, dear friends!!! Back from an exciting but hectic holiday. Home sickness and tiredness have subsided and I am finally getting back to usual routine here. 
Ok... so there were quite a number of posts in my drafts but I chose  this one as it is something which I feel you must definitely try. This is no usual chocolate cupcake... they are fabulously chocolaty and moist and that dollop of ganache works wonders to every mouthful! 
I have baked these on various occasions and sure was a hit every time :) Don your pretty apron and lets bake these lil beauties :D

Seriously Awesome Chocolate Cupcakes
Recipe adapted from Brown Eyed Baker

85 g Dark Chocolate, good quality and chopped into small pieces
⅓ cup Cocoa Powder
¾ cup Hot Coffee (I used a Tbsp of instant coffee powder in ¾ cup hot water)
¾ cup Plain Flour
¾ cup Caster Sugar
½ tsp Baking Soda
½ tsp Salt
6 Tbsp Oil (I used Olive oil)
2 Eggs @ room temperature
2 tsp Vinegar
1 tsp Vanilla Extract

FOR GANACHE (as filling)
60 g Dark Chocolate, good quality and chopped into small pieces
¼ cup Double Cream
1¼ Tbsp Icing Sugar

1¼ cup Butter @ room temperature (I used salted)
1 cup Icing Sugar
¾ cup Cocoa Powder
¾ cup Golden Syrup (Original recipe asked for light corn syrup)
1 tsp Vanilla Extract
225 g Milk Chocolate, melted (you may use dark or semi-sweet as you prefer)


  • Preheat the oven to 180 C/ 160 C Fan/ Gas 4. Prepare and line a muffin tray with liners. 
  • Tip the chopped dark chocolate and cocoa powder in a mixing bowl. 
  • Pour the hot coffee over this and mix well until smooth. Now place this in fridge for 20 mins.
  • Make the ganache by double boiling the chopped dark chocolate with double cream and icing sugar until chocolate is melted. Mix well until smooth and place in fridge for not longer than 30 mins.
  • Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth.
  • Sift together the plain flour, sugar, salt and baking soda in a bowl.
  • Now tip this flour mixture  into the chocolate mixture and whisk until smooth.
  • Divide the batter evenly between the muffin tray. Place a tsp of ganache on top of each cupcake.
  • Bake for 17-19 mins until the cupcakes are firm to touch.
  • After cooling for few mins in muffin tray, then let it cool completely on a wire rack before frosting them.  


  • Using an electric beater, beat the softened butter and sugar until pale and creamy.
  • Tip in the cocoa powder and mix well until smooth.
  • Now add the golden syrup and vanilla extract and beat until just combined. 
  • Add the melted chocolate and beat until the mixture is all smooth and creamy.
  • You can now frost the cupcakes as desired.

Notes: This frosting is super creamy and satiny smooth which takes the cupcakes to a whole new level.  However I have had this frosting leftover after piling on 12 cupcakes, so consider reducing while you whip them up.

                                                                                          ♥ Thank You ♥

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