I’ve been meaning to make these cupcakes for a very long time, but I’ve simply never got around to making a batch. They were added to the to-do list, but sadly when recipes are added to this list (with great intention of course) they never tend to go anywhere in life. The to-do list has potential of course, but I’m more of a spur of the moment kind of girl. The world would be a better place if everyone acted impulsively! Especially when it comes to baking……and shopping…..yes, especially shopping.
I eventually remembered that I had previously added these delightful little cakes to my infamous hit list. After all, who doesn’t love chocolate and vanilla and icing and more chocolate? No one. That’s who. This recipe produces around 16-18 cupcakes, which were demolished within three days.
So, you will bake these cupcakes with lots of love, you will smother them in oozing melted chocolate and glossy icing and you will love them! 🙂
Much love, Loren x
250g unsalted butter
230g caster sugar
1 tsp vanilla extract
185g self-raising flour
60g plain flour
30g unsweetened cocoa powder
For the icing:
185g icing sugar
10g unsalted butter
For the chocolate topping:
100g dark chocolate, chopped
100g milk chocolate, chopped
Preheat the oven to 180C(350F/Gas 4). Line 16 standard muffin holes with paper cases.
In a large bowl, beat the butter, sugar and vanilla together with electric beaters until the mixture is light and creamy. Add the eggs, one at a time,beating well after each addition. Fold in the flours alternately with the milk. Separate the mixture into halves, stirring the cocoa through one half of the mixture until smooth. Fill the cases half way with the chocolate mixture, filling the other half with the vanilla mixture, so that each case is filled with half chocolate and half vanilla. Bake for 18-20 minutes or until a cake tester inserted into the centre comes out clean. Transfer the cakes to a wire rack to cool completely before frosting.
For the icing, place the icing sugar and the butter in a small heatproof bowl. Stir in enough warm water in order to form a smooth paste. Sit the bowl over a small saucepan of simmering water, stirring until smooth and glossy. Remove from the heat and spread the icing over the white side of each cake.
To make the chocolate topping, place the roughly chopped chocolate in a heatproof bowl. Microwave at full power in 30 second intervals, ensuring that you don’t burn the chocolate, stirring after each interval. Once the chocolate has fully melted, remove from the microwave. Spread over the brown side of each cake.