Soft. Fluffy. Creamy. Delicious. Scrumptious. Divine. I could go on and on about these cupcakes. These and more are the reviews I got during the tasting of these cupcakes. I outdid myself on this one, they tasted really good...if I do say so myself...iMean, it's chocolate cake, HELLOOOO!!!! When it comes to chocolate cake, it's never too much. Never. I totally had fun baking these, licked the chocolatey batter right off the bowl so clean up was a breeze. These really chocolatey, coffee laden delights will keep you reaching for more, you cannot just have one of these. But hey, don't just take my word for it, try it out, also and see. 😊😊😊😊😊😊😊😊
250g unsalted butter, softened
2 cups, granulated sugar
1 1/2 cups chocolate milk
3 large eggs, room temperature,well beaten till foamy
3 cups plain flour
2 level tablespoons baking powder
A pinch of salt
1 cup unsweetened cocoa powder
2 heaped tablespoons instant coffee, dissolved in 1 tablespoon hot water
1 tablespoon vanilla essence
Ferrero Rocher chocolate balls
500g icing sugar, sifted
1 cup unsweetened cocoa powder
4 tablespoons chocolate milk
2 tablespoons instant coffee dissolved in chocolate milk
1 tablespoon vanilla essence.
Makes 24 cupcakes
Total baking time: 45 minutes
Heat the oven to 190°C and arrange a rack in the middle. Fill the cupcake mould with paperliners.
Sift together the measured flour, cocoa powder, baking powder and salt in a dry bowl; set aside.
Dissolve instant coffee in boiling water, add to chocolate milk, set aside.
Using your mixer, starting on a high speed, cream the butter, sugar and vanilla essence together for at least 8-10minutes until pale white and very fluffy.
With mixer still running, add the beaten eggs to your creamed moisture. Allow to be well incorporated.
Add the flour mixture in 3 batches, alternating with the milk, mixing thoroughly after each addition, and ending with flour.
Add a ball of Ferrero Rocher chocolates to each case, then using a tablespoon, add 2 generously heaped spoons of batter to each case. It will be approximately just over half full.
Place in the centre of your preheated oven.
Allow to bake for approximately 15minutes, then check
Your cupcakes are done when pressed in the middle, they are springy to the touch or when a clean toothpick comes out dry when inserted in the middle.
Remove from oven, leave in mould for 5 minutes, then remove from mould to cool completely.
CHOCOFFEE BUTTERCREAM FROSTING
Dissolve instant coffee in 1 tablespoon of water. Add to chocolate milk. Add vanilla essence to the chocolate milk mixture.
Sift together icing with unsweetened cocoa powder.
With your mixer at high speed, mix butter with 1 1/2 cups icing sugar/cocoa powder mixture for 2 minutes. Add chocolate milk. Allow to mix for 2 minutes, add remaining icing sugar, mix at a high speed for 3 minutes until it gets to a piping consistency.
Pipe or spread onto the now cooled cupcakes. Decorate each cupcake with malted chocolate balls. Serve with coffee, ice cream or anything really... but goes reaaaaaaally well with a huge cup of hot, black steaming coffee.
Bon appetit, but remember, eat responsibly.