Chocolate heaven cupcakes

Chocolate heaven cupcakes

By
From
Boutique Baking
Makes
24 cupcakes
Photographer
Georgia Glynn Smith

This cupcake tastes really heavenly. It is rich, creamy and smooth, yet not too heavy. Most of all, it is very chocolatey. This recipe is so yummy, we have even won an award for it!

Ingredients

Quantity Ingredient

For the frosting

Quantity Ingredient
140ml whipping cream
160g plain chocolate, (minimum 53% cocoa solids), chopped or in buttons
1 tablespoon glucose
200g full-fat cream cheese
200g salted butter, softened
450g icing sugar, sifted

For the cake mix

Quantity Ingredient
125g plain chocolate, (minimum 53% cocoa solids), chopped or buttons
165ml milk
285g light brown sugar
105g unsalted butter, softened
2 large eggs
180g plain flour
pinch salt
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
8g cocoa powder

For the decoration

Quantity Ingredient
sheets rice paper
edible lustre spray in pearlised pink, blue and green

Equipment

Quantity Ingredient
Basic baking kit
2 12-hole muffin trays
24 large brown cupcake cases
plastic piping bag
large star piping nozzle
24 pearlised scallop-edged cupcake wrappers
flower paper punch
Making a paper piping bag

Method

  1. To make the decoration

    Make the rice paper blossom decorations. Make one rice paper blossom per cupcake.

    Spray the rice paper with the edible pearl lustre and leave to dry for a few minutes. Keep the rice paper as flat as possible as the spray will make it curl slightly. Using the paper punch, cut out the flower shapes.
  2. Preheat the oven to 160°C. Prepare the muffin trays by placing the cupcake cases inside the holes.
  3. To make the frosting

    Place the cream in a saucepan and bring to a bare simmer. Place the chocolate and glucose into a bowl and pour the hot cream over the top. Whisk together until smooth, shiny and all the chocolate has melted. Once combined, leave to set at room temperature; the ganache should have the consistency of soft butter.
  4. Place the cream cheese in a mixing bowl and beat until smooth and creamy.
  5. Place the butter and icing sugar in a separate mixing bowl and cream together until very pale and fluffy.
  6. Add the ganache, a little at a time, to the buttercream mixture and mix at medium-high speed until the frosting is combined.
  7. Gently stir one-third of the chocolate buttercream into the cream cheese.
  8. Slowly whisk the remaining buttercream and add the chocolate cream cheese in two batches. Take care not to overwork the frosting as it can split. Chill until set.
  9. To make the cupcakes

    Place the chocolate, milk and half the sugar into a saucepan. Gently bring to the boil whilst stirring.
  10. Place the butter and remaining sugar in a mixing bowl and cream together until very pale and fluffy.
  11. Beat the eggs lightly in another bowl and slowly stir into the butter mixture.
  12. Sift the flour, baking powder, bicarbonate of soda, salt and cocoa powder together and add to the batter in two batches. Slowly mix until just combined.
  13. Slowly pour the hot chocolate into the batter and mix. Scrape the bowl with a rubber spatula to make sure the batter is well combined. Transfer the batter to a measuring jug.
  14. While still warm, pour the batter into the cupcake cases until two-thirds full only.
  15. Bake immediately for 12–15 minutes, depending on your oven. The cupcakes are cooked when tops spring back to the touch and the edges have shrunk away from the side. Once cooked, the texture of this sponge is slightly sticky and dense. If you insert a clean knife or wooden skewer into the centre of the sponge, it should come out with a small amount of crumb sticking to it.
  16. Once the cupcakes are baked let them rest for a few minutes outside of the oven. Once just warm, remove the cupcakes from the baking trays and leave to cool completely on a wire cooling rack.
  17. To decorate

    Prepare a plastic piping bag fitted with a large star nozzle. Fill with the chilled frosting. Pipe a rosette of frosting on top of each cupcake.
  18. To finish, place each cupcake into a wrapper and press a rice paper blossom on the top of the frosting for each cupcake.
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