Tuesday, 1 June 2010

Triple Chocolate Cupcakes

It seems that very rarely do I make an extremely chocolatey cupcake, so it seemed inevitable that it just had to be done at some point. Enter the Triple Chocolate cupcake! I made these whilst my family from Bulgaria were over visiting and they adored them, a nice chocolate home baked treat for them hehe! The sponge is a delicious milk chocolate dipped in a dark chocolate glaze, I love doing glazes at the minute hehe I love seeing them go all shiny as they harden, and then topped with a white chocolate buttercream and sprinkled with caramel chocolate curls. I had so much fun making these cakes even though they do take a bit more time than usual with having to wait for the glaze to dry before you can do the buttercream or else HELLO smudge hehe! If you like chocolate I would say that you would definately love these!! Yum!

Triple Chocolate Cupcakes

Milk Chocolate Cupcake
115g unsalted butter, at room temperature
130g white granulated sugar
3 large eggs
1 teaspoon vanilla extract
170g plain flour
200g milk chocolate, melted
60g cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
40ml milk
1 teaspoon vanilla extract

1. Preheat the oven to 175C and line a muffin tin with liners.

2. Cream the butter and the sugar together in a large bowl until light and fluffy, this should take about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the melted chocolate until well incorporated into the mixture.
3. In a separate bowl combine the flour, baking powder, cocoa powder and salt. Add the dry ingredients to the butter and egg mixture, alternating with the milk.. Beat in slowly until just combined, be careful not to overbeat!
4. Fill the muffin liners and bake for 18-20minutes or until a toothpick is inserted into the middle and comes out clean. Allow to cool in muffin tin for 5 minutes and then turn out onto a wire rack until completley cool.

Dark Chocolate Glaze
150g dark chocolate
80g butter

1. Either in a double boiler or in a microwave melt the dark chocolate with the butter, until you have achieved a smooth, shiny, runny mixture in which you can dip the top of your cakes in.

White Chocolate Buttercream
250g icing sugar
175g butter
200g white chococolate, melted
1 teaspoon vanilla extract

1. Beat the butter until softened, slowly adding the icing sugar bit by bit.
2. Beat in the vanilla extract.
3. When the white chocolate has cooled slightly beat this into your buttercream, if its too hot it will melt the butter! If this happens don't worry just put your buttercream in the fridge before use to firm it up so that you are able to pipe with it.


Chocolate Heaven


Paris Pastry said...

Looks delicious! Is that butterscotch shavings on top?

Snooky doodle said...

simply decadent

Snooky doodle said...

simply decadent

Fimère said...

ces cupcakes sont très gourmands et très tentants aussi
bravo et bonne journée

bake in paris said...

Perfect decoration and presentation!

Sawadee from Bangkok,

cookies and cups said...

you're right...these do look like chocolate heaven! Thanks for sharing!

Lorraine @ Not Quite Nigella said...

Aww they're so perfect! I love the swirl of cream on the top too! :)

Aparna said...

I guess I don't have to tell how good they look. My mouth's watering. And its all chocolate!

Cupcake Crazy Gem said...

Oh yum! I love the way you've used glaze AND frosting! double the fun!

Ingrid said...

You're cuppycakes are always so perfect looking.

Happy Friday, Natalie!

Abby said...

So pretty! Perfect swirls. And all that *chocolate*! Be still my heart.