Michael Chakraverty ’ s Chocolate Fudge Cupcakes
Makes : 12 cupcakes Ingredients :
• 125g dark chocolate ( minimum 56 % cocoa solids )
• 125g unsalted butter
• 1 & 1 / 2 tsps instant coffee
• 90ml boiling water
• 120g plain flour
• 30g cocoa powder
• 1 & 1 / 2 tsp baking powder
• 100g golden caster sugar
• 150g light brown sugar
• 2 large eggs
• 95ml sour cream
• 1 tsp vanilla bean paste
For the icing :
• 360g dark chocolate
• 450g unsalted butter ( at room temperature )
• 450g icing sugar
Method :
1 . Set the oven to 160 ° C / 150 ° C fan / Gas Mark 3 . Set out 12 cupcake cases in cupcake trays .
2 . Melt together the chocolate and the butter in a medium pan . Separately , mix the instant coffee with the boiling water and then stir into the chocolate mixture until smooth .
3 . In a large bowl , sift together the flour , cocoa powder , baking powder and sugar . Give it a quick mix to combine . In a separate bowl , whisk together the eggs , sour cream and vanilla extract .
4 . Mix together the wet ingredients , then fold into the dry ingredients .
5 . Fill each case 2 / 3 of the way up and bake for around 25 minutes or until firm to the touch and a skewer poked in the middle comes out clean .
6 . Cool in the tray for five minutes before transferring to a wire rack .
7 . For the icing , melt the chocolate in a small pan and set aside to cool slightly .
8 . Using an electric mixer , beat the butter with the icing sugar until pale and creamy ( at least 4-5 minutes ).
9 . Fold the chocolate into the mixture , and use to ice the cooled cupcakes .
10 . Enjoy !
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