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Triple Chocolate Cupcakes

Triple Chocolate Cupcakes

Recipe Submitted By: bakingmad

This is an Eric Lanlard recipe, taken from his book, Cox, Cookies & Cake (page 16-17). This is one for the chocoholics! There’s cocoa, melted chocolate and chocolate chips in this beautiful moist cupcake. Then, for a rich finish, it’s topped with chocolate frosting and chocolate sprinkles. Heaven!

Preparation Time	00 minutes
Baking Time	25 minutes
Portions	Makes 12 Cupcakes
Skill Level	Easy
Average Rating

Triple Chocolate Cupcakes Ingredients

75 grams	(3oz) dark chocolate, broken
200 grams	Butter (7oz) unsalted
225 grams	Golden Caster Sugar (Billington's) (7½oz)
3	Free Range Eggs (Happy Eggs)
0.50 tsp	baking powder
175 grams	Plain White Flour (Allinson Nature Friendly) (6oz)
25 grams	(1oz) cocoa powder
50 grams	Dark Chocolate Chips (Silver Spoon Create) (2oz)
	1 quantity Chocolate Frosting (see below)
	mixture of mini white, milk and dark

Additional Ingredients

For the Chocolate Frosting:

200 ml	(7fl oz) Single Cream
250 grams	(8oz) dark chocolate, finely chopped
50 grams	Butter (2oz) unsalted, softened

This recipe uses

How to make Triple Chocolate Cupcakes

Click on the text to highlight the different stages as you go along,
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Preheat the oven to 200°C/fan 180°C/gas mark 6, and line a cupcake tin with paper cases.
In a large saucepan, melt the chocolate and butter over medium heat, stirring to prevent burning. Allow this to cool for a few minutes.
Stir in the sugar until well mixed. Add the eggs, one at a time, until you have a smooth batter. Sift the baking powder, flour and cocoa into the batter and mix until smooth. Fold in the chocolate chips.
Divide the mixture between the paper cases, but don’t over-fi ll them, just about three-quarters full. Bake for 20–25 minutes, or until a skewer inserted into the centre of a cupcake comes out clean.
Leave to cool in the tins for 5 minutes then transfer to a wire rack and allow to cool completely before frosting. I like to top these with Chocolate Frosting and cover with mini chocolate sprinkles to decorate.
To make the Chocolate Frosting- heat the cream in a small saucepan, but do not allow to boil
Put the chocolate in s heatproof bowl and pour the hot cream over it through a fine sieve. Gently stir the cream into the chocolate until the mixture is nice and glossy. Gently mix in the soft butter. Leave to cool completely.
Once it is cool, ideally using an electric hand wisk, beat until nice and fluffy.
Use to fill or top cupcakes or cakes. You can use this without the final whipping to give a dark glossy chocolate coating.