So, Thursday the 18th of October was International Chocolate Cupcake Day. But it’s never too late to celebrate, is it? Here is the perfect double chocolate cupcake recipe for you to treat yourself to this weekend courtesy of Condé Nast House & Garden and Staffords.
Staffords Double chocolate cupcake with chocolate truffles
Makes:
12 cupcakes
Oven temperature:
180°C
For the cupcake
2 eggs
250ml sugar
250ml flour
30ml cocoa powder
5ml baking powder
Pinch salt
125ml milk
100ml oil
5ml vanilla essence
100ml STAFFORDS chocolate chips
Truffles
200ml STAFFORDS dark chocolate disks
100ml cream
80ml cake crumbs
80ml coconut
Cocoa powder for rolling
200ml STAFFORDS dark chocolate
80ml cream
Method
1 Beat the eggs and sugar together until light and fluffy.
2 Add the flour, cocoa, baking powder and salt, then add the milk oil and vanilla essence. Mix together until just combined. Fold in the chocolate chips
3 Pour the batter into a lined muffin tray. Bake in a preheated oven of 180 c for 12 to 15 minutes, or until they are cooked through. Allow to cool
4 Heat the cream in a small pot until hot but not boiling, remove from the heat, add the chocolate and allow it to melt into the cream, add the cake crumbs and enough coconut to form small balls, roll the balls and then coat in cocoa.
5 For the icing, heat the cream, until hot but not boiling, remove from the heat and add the chocolate, allow it to melt into the cream, let it cool to firm up and use it to ice the cupcakes. Top the cupcake with the truffles and chocolate chips.
Featured Image:
Supplied
