Double the chocolate flavour in these easy to make rich chocolate cupcakes.
Course Afternoon Tea, Dessert, Snack, Sweets
Prep Time 15minutes
Cook Time 18minutes
Total Time 33minutes
For the cupcakes
1cup(128g) plain flour
1/2cup(113g or 1 stick) unsalted butter, melted
1/2cup(100g) caster sugar
1/2cup(100g) dark brown sugar, packed
2eggs, at room temp
For the Dark Chocolate Buttercream
1/2cup(113g or 1 stick) unsalted butter, softened
1/2(40g) cup cocoa
80gdark chocolate, melted and slightly cooled
4tablespoonthickened cream(note 1)
Preheat your oven to 180C (350F) and line your cupcake tins with paper cases.
In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
Add 1/3 of the flour mixture to the butter and sugar mixture. Stir through gently until just combined. Now add half of the buttermilk, Mix gently on low again. Continue until all the flour and buttermilk is combined. It is important not to overmix or be too heavy handed otherwise your cupcakes will turn out dense and tough.
Fill the cupcake cases only to about half full. Bake in the oven for around 18 minutes, turning the pan around in the oven half way through to make sure they bake evenly. When a skewer inserted comes out with just a crumb or two, they are done.
Cool in the tin for 5 minutes before turning out onto a cooling rack.
To make the buttercream, beat together the butter and icing sugar until creamy. Add the cocoa, salt and vanilla and beat for a minute. Add the chocolate and beat well. Lastly, add the thickened cream. Beat on high for a couple of minutes until it has increased in volume and lightened slightly.
Once the cupcakes have cooled, pipe on your buttercream.