Double Chocolate Spread Cupcakes

I hadn’t eaten a cupcake that was purely made from chocolate in quite a while. I like to experiment with recipes, but sometimes sticking to what you’re best can be somewhat comforting.

What’s even more of a comfort is a batch of cupcakes made with the richest cocoa powder that I could discover, filled with creamy chocolate spread, topped with a delicious and fluffy chocolate frosting and served with a handful of milk chocolate shavings which are scattered over the delectable chocolate delight.

Upon biting into the cupcake, chocolate spread will ooze out, turning your mouth into a chocolate wonder land. If that isn’t a dream come true, then what I ask you, what is?

Fellow chocaholics – I dedicate this cupcake to you and I hope that it brings your tummy the heart-warming happiness that it brought mine. 

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Ingredients:

100g + 1 tbsp plain flour

2 1/2 tbsps unsweetened good-quality cocoa powder

140g caster sugar

1 1/2 tsps baking powder

a pinch of salt

3 tbsps unsalted butter, at room temperature

120ml whole milk

1 egg

120g chocolate spread

For the frosting:

125g icing sugar

3 tbsps unsalted butter, at room temperature

1 tbsp whole milk

40g chocolate spread

Method:

Preheat the oven to Fan 160C/325F/Gas 3.

Line a standard muffin pan with paper cases.

Combine the flour, cocoa powder, sugar, baking powder, salt and butter in a mixing bowl and beat with an electric mixer on a slow speed until a sandy consistency has been achieved.

Slowly add the milk to the mixture, beating well until all of the ingredients are combined. Add the egg and beat well.

Spoon the mixture evenly into the paper cases. Bake for approximately 20 minutes, or until a cake tester inserted into the middle of a cupcake comes out clean. Leave to cool slightly in the pan before tipping out onto a wire rack to cool completely.

When the cupcakes have cooled, hollow the centres by using a cupcake corer or a teaspoon, filling each one with a dollop of chocolate spread.

For the frosting:

Beat the icing sugar and butter in a mixing bowl with electric beaters, on medium speed until combined. Turn the mixer down to a slow speed, slowly adding the milk until incorporated. When incorporated, turn the mixer to high speed. Beat until the mixture is light and fluffy – approximately 5 minutes.

Stir in the chocolate spread by hand, until it is evenly mixed into the frosting. When the cupcakes are cold, spoon the frosting on top and finish by scattering generously with chocolate shavings.

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2 thoughts on “Double Chocolate Spread Cupcakes

  1. Pingback: Halloween Baking: Gravestone Cupcakes | lovefoodlovefitnesslovelife

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