Double Chocolate Cupcakes Recipe

Double Chocolate Cupcakes Recipe Instructions

• 5 y ½ ounces self-raising flour
• 3 tbsp. cocoa powder
• 2 large eggs
• 2 oz. sugar
• 4 fl. oz. milk
• 2 oz. butter, melted and cooled a little
• 2 oz. bittersweet chocolate 70% chopped or in chips

• ¾ cup heavy cream + 3 tbsp.
• 2 oz. bittersweet chocolate, in chips or chopped
• 3 tbsp. sugar
• 3 tbsp. cocoa powder

1. Heat oven to 375°F.
2. Sift the flour and the cocoa powder into a bowl and reserve.
3. Mix the eggs, sugar, milk and butter. Sift the flour and cocoa again into the mix, combining with a wooden spoon until the mixture is just wet. It’s ok it it’s not smooth and it’s lumpy.
4. Add in the chocolate and mix until combined.
5. Add in the chocolate and mix until combined.
6. Bake for about 15 to 20 minutes, or until golden on top and fully cooked inside.

1. Beat the cream with the sugar using a hand mixer or wire whisk thick, and reserve in the fridge.
2. In the microwave (15-20 seconds) or on the stove using bain marie, melt the chocolate with the 3 tablespoons of cream, remove from heat and let cool.
3. Combine the sugared cream from the fridge with the melted chocolate, and the cocoa powder. Mix until well combined and color is even.
4. Put the frosting in a piping bag and decorate the cupcakes.