Happy New Year's Eve!
I don't normally like chocolate cake, and I rarely try to make chocolate cupcakes, because they are dry and flavourless. Luckily, this one is moist and actually tastes of chocolate! I also used it over Christmas to make Christmas tree cupcakes (pictured at the end).
These are dark chocolate cupcakes, stuffed with a Lindt Lindor chocolate truffle, covered in icing that tastes like a chocolate truffle, and topped with glitter.
This was supposed to make 12 cupcakes, but ended up making 16!
It is easier to make the icing first, as it needs to cool.
-150g chocolate (I used a mix of dark and milk)
- 160g butter
- 3-4 tbsp cream
1. Melt the butter and chocolate together in the microwave. Mix together and leave in the fridge or freezer to cool. (Make your cupcakes while its cooling!)
2. When it has cooled and is almost set, remove it from the fridge or freezer.
3. Use an electric whisk and whip the chocolate mixture. It should turn lighter in seconds.
4. Add the cream, then whip again. When everything is incorporated, stop whipping it, and smother it over cupcakes!
I topped my cakes with gold shimmer crystals and edible glitter.
-200g self-raising flour
-75g cocoa powder
-1 tsp vanilla extract/2 tsp vanilla essence
-50ml vegetable oil
-200ml hot water
-6 or 12 Lindt truffles (I cut mine in half, so only used 6)
1. Preheat the oven to 180 degrees.
2. Add everything but the Lindt truffles and the hot water to a mixing bowl.
3. When everything is mixed together, add the hot water. The mixture is quite runny.
4. Fill cupcake cases 2/3 to 3/4 full, then bake in the oven for 20 minutes.
5. When the cupcakes have cooled, push a Lindt truffle into the cake, then cover with icing!
This recipe was originally used for making Christmas tree cupcakes, they turned out pretty well!
I used butter icing on them, rather than chocolate icing.