Triple chocolate cupcakes

  • Total Time

    25m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

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These heavenly cupcakes are one for the serious chocoholics out there.  These beautifully moist, chocolate creations by Eric Lanlard, feature in his recipe book Cox, Cookies and Cake.    

Method

  1. Preheat the oven to 200°C (180°C fan, gas mark 6), and line a cupcake tin with 12 paper cases.

  2. In a large saucepan, melt the chocolate and butter over medium heat, stirring to prevent burning. Allow this to cool for a few minutes.

  3. Stir in the sugar until well mixed. Add the eggs, one at a time, until you have a smooth batter.

  4. Sift the baking powder, flour and cocoa into the batter and mix until smooth. Fold in the chocolate chips.

  5. Divide the mixture between the paper cases, but don’t over fill them, just about 3/4 full. Bake for 20–25 minutes, or until a skewer inserted into the centre of a cupcake comes out clean.

  6. Leave to cool in the tins for 5 minutes then transfer to a wire rack and allow to cool completely before decorating with the frosting.

  7. To make the chocolate frosting, heat the cream in a small saucepan, but do not allow to boil.

  8. Put the chocolate in a 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.

  9. Once it is cool, ideally using an electric hand wisk, beat until nice and fluffy. Using a piping bag and nozzle, pipe swirls on to the top of your cupcakes in a clockwise direction. Alternatively, spread on to the cupcakes with a palette knife. Finish with decorations of your choice.

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