Header AD

Double Chocolate Cupcakes Recipe

Double Chocolate Cupcakes


  •  1 1/2 cups self-raising flour, sifted
  •  3/4 cup caster sugar
  •  3/4 cup milk
  •  125g butter, melted, cooled
  •  2 (x 59g) eggs, beaten
  •  1 teaspoon vanilla essence
  •  1/2 cup cocoa powder, sifted
  •  3/4 cup dark choc bits or milk choc bits
  •  1 tablespoon cocoa powder, extra, to serve

Chocolate icing

  •  1/2 cup cream
  •  200g dark chocolate, roughly chopped
  •  Select all ingredients


1. Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Stir in cocoa powder and choc bits. Make a well in the centre.

2. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.

3. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.

4. Make icing: Place cream and chocolate into a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove from heat. Refrigerate for 30 minutes, or until a spreadable consistency. Spread over cupcakes. Sprinkle with cocoa.

Source: Taste.com.au 
Double Chocolate Cupcakes Recipe Double Chocolate Cupcakes Recipe Reviewed by Niña on 10:43 AM Rating: 5

Post AD