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Dark chocolate cupcakes
Dark chocolate cupcakes
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Prep Time:
85 minutes
Cook Time:
45 minutes
Total Time:
130 minutes
Indulge in rich dark chocolate cupcakes with elegant chocolate swirls.
Ingredients:
  • 125g butter, chopped
  • 185ml water
  • 200g brown sugar
  • 100g dark chocolate baking block, coarsely chopped
  • 75g plain flour
  • 75g self-raising flour
  • 40g cocoa powder
  • 30g almond meal
  • 1 egg, lightly whisked
  • 100g dark chocolate melts
  • 200g dark chocolate melts
  • 80ml thickened cream
  • 20g butter
Instructions:
  • Preheat your oven to 160°C and prepare twelve 1/3-cup (80ml) muffin pans by lining them with paper cases.
  • In a medium saucepan over low heat, melt the butter with water, sugar, and chocolate, stirring continuously until smooth (3-5 minutes). Once melted, remove from heat and let it cool slightly before using.
  • Sift the flours and cocoa over the chocolate mixture, add almond meal, and use a whisk to stir until combined. Mix in the egg, divide the batter among the lined pans, and bake in a preheated oven for 30-35 minutes. Once cooked through, let it cool completely before serving.
  • Prepare a luscious chocolate ganache by mixing chocolate melts, cream, and butter in a heatproof bowl set over simmering water. Stir with a metal spoon for 5 minutes until smooth. Chill in the fridge for 30 minutes until thickened and spreadable.
  • Place dark chocolate melts in a heatproof bowl over simmering water. Stir until melted. Spread chocolate on a clean surface and let set for 15 minutes. Use a melon baller or small teaspoon to create chocolate curls.
  • Spread the ganache over each cupcake using a small palette knife, and top with a chocolate curl for extra flair, if desired.

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