Double chocolate cupcakes recipe
March 9th, 2010
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Makes
12
Ingredients
- 1 quantity classic cupcake recipe (see related recipe)
- 1/2 cup cocoa powder, sifted
- 3/4 cup dark or milk choc bits
- 1 tablespoon cocoa powder, extra, to serve
- 1/2 cup cream
- 200g dark chocolate, roughly chopped
Method
- Follow step 1 of classic cupcake recipe, reducing self-raising flour to 1 1/2 cups. Stir in cocoa powder and choc bits.
- Follow step 2 of classic cupcake recipe.
- Bake cupcakes following step 3 of classic cupcake recipe.
- Make icing: Place cream and chocolate into a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove from heat. Refrigerate for 30 minutes, or until a spreadable consistency. Spread over cupcakes. Sprinkle with cocoa.
Notes
- Shortcut: Place cream and chocolate into a microwave-safe bowl. Heat, uncovered, stirring every 30 seconds with a metal spoon, for 1 1/2 to 2 minutes on MEDIUM (50%) power, or until melted and smooth.
