Tuesday 20 February 2018

Cupcake Jemma: Chocolate Cupcakes with Chocolate Buttercream Icing

Hey everyone :)

I wanted something chocolatey over the weekend and so I decided to make these lovely gooey cupcakes!

Ingredients (cupcakes): 
75g dark chocolate
175g plain flour
30g cocoa powder
185g caster sugar
1/2 teaspoon bicarbonate of soda
2 large free-range eggs
120ml cooled coffee
120ml buttermilk
105ml vegetable oil

1. Preheat the oven to 160°C and line a 12 holed muffin tray with paper cases.
2. Finely chop the chocolate and add to a medium sized bowl.
3. Add the rest of the dry ingredients to the same bowl using a sieve - so ... the plain flour, cocoa powder, caster sugar and bicarbonate of soda. Mix with a whisk so everything is combined.
4. In a free standing mixer bowl - add the eggs, cooled coffee, buttermilk and vegetable oil and beat for a minute or so until combined.
5. With the mixer on slow - gradually add the dry ingredients to the wet ingredients. Beat for a couple of minutes until everything is combined.
6. Transfer the mixture to a jug as it will be too runny to spoon into the cases.
7. Fill the paper cases 2/3 full and use a spoon to catch the drips from the jug as you fill up each case.
8. Bake for 20 minutes or until they spring back when touched.
9. Transfer to a wire cooling rack to cool completely.

Ingredients (buttercream):
180g dark chocolate
300g un-salted butter, soft
540g sifted icing sugar
4 tablespoon whole milk

1. Melt the chocolate in a bowl over a pan of hot, but not boiling water. Ensure the water does not touch the bottom/side of the bowl. Remove from the heat and leave to cool.
2. Put the butter in a bowl of a free standing mixer and beat for about 10 minutes - the butter should be pale white and whip-like.
3. Add half of the sifted icing sugar and beat for a further 5 minutes.
4. Add the last of the sifted icing sugar and beat for another 5 minutes.
5. Add the whole milk and again beat for another 5 minutes.
6. Gradually add the chocolate and beat for another 5 minutes (ensure the chocolate is cool and not still hot as you don't want to melt the butter in the icing and end up with a sloppy mess).

Then you can pipe or dollop the icing onto the cupcakes.

Let me know in the comments below if you have made any of Cupcake Jemma's recipes :)

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