Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Rich Chocolate Cupcake Recipe

Makes 12 cupcakes.

Measurement Conversion Calculator

Preheat oven to 180 degrees Celsius.
Line a 12 hole muffin pan (1/3 cup capacity holes) with patty/muffin cases (we use paper-lined foil cases that measure 5cm across the base).
Melt chocolate with milk in a small saucepan over low heat, stirring occasionally. When chocolate is melted, remove from heat and stir in coffee and vanilla. Set aside to cool to room temperature.
Using an electric mixer or electric hand-held beaters, beat butter, sugar and eggs together in large bowl until light and fluffy. Sift in flour and cocoa and stir to combine. Stir in almond meal and cooled chocolate and milk mixture. © exclusivelyfood.com.au
Divide mixture evenly between cases. Bake in a preheated oven for 25 minutes, until a skewer inserted in the centre of a cake comes out clean. Allow cupcakes to cool before decorating them with chocolate buttercream icing. We used a piping bag to pipe a swirl of buttercream onto each cupcake.
Chocolate Buttercream Icing
Beat butter with an electric mixer or electric hand-held beaters until light and creamy. Sift icing sugar and cocoa together into a bowl. Gradually beat in half the icing sugar and cocoa. Add milk and remaining icing sugar and cocoa and beat until fluffy. If necessary, add a little extra milk to achieve a creamy consistency.