Intro: Classic Chocolate Cupcakes
This is a simple recipe for classic chocolate cupcakes, rich and a lttle bitter sweet, made with real chocolate, and topped with a decadent fudge icing.
Step 1: Ingredients and Equipment
Makes 6 large or 12 small cupcakes
For the chocolate cupcakes:
125 g chocolate
125 g butter
50 g caster sugar
50 g self raising flour
For the chocolate fudge icing:
100 g chocolate
2 tablespoons milk
50 g butter
75 g icing sugar
You'll also need:
A small saucepan
A mixing bowl
A wooden spoon or spatula
An electric whisk, or a handheld whisk and plenty of elbow grease
A cupcake tin, lined with cupcake liners
An oven, preheated to 160 degrees centigrade (320 farenheit, gas mark 3)
For the Americans or those without scales, here is a good guide for conversion of weight to cups.
Step 2: Create the Chocolatey Base
First, put the butter and chocolate in a small saucepan, and heat gently, stirring, until fully melted.
Step 3: Whisk Up the Eggs
While the chocolate is cooling a little, you can whisk up the eggs. Put the eggs and sugar in a bowl and whisk them until pale and thick. This will take a good few minutes with an electric whisk.
Step 4: Mix It All In
Once the eggs and sugar have been whisked up, sift in the flour and fold it through. Then pour in the chocolate and butter mix and stir it in until fully combined.
Step 5: Time to Bake
The batter is now ready to be baked. Spoon it into your cupcake tin and bake for around 25 minutes, until the tops of the cupcakes are firm and springy, and a skewer inserted into the centre comes out clean.
When baked, remove from the oven and let the cakes cool in the tin.
Step 6: Make the Icing
These cupcakes are topped with a rich chocolate fudge icing.
To make the icing, first melt the butter, chocolate and milk together in a small saucepan.
Sift in the icing sugar, and stir it through the chocolate until the icing is thick and smooth.
Step 7: Finishing Off
Finally, pour the icing over the cupcakes while still warm. Leave the icing to cool a little, and then devour!
For an extra classy finishing touch, top with a chocolate rose.
Step 8: Allergies
This recipe also lends itself well to allergy adaptations.
Dairy: As routine for my lactose intolerant housemate I substitue butter for dairy free spread, and milk for soy milk with no effect on the outcome.
Gluten: This recipe, because it has so little flour and creates a loose, liquidy batter, also works well with a gluten free flour subtitute.
Now all I have left to do is do away with the eggs, any tips are greatly appreciated!