Death by chocolate cupcake

Chunky chocolate chip sponge, a swirl of decadent frosting and a topping made from all your favourite chocolate bars can you handle Lisa Harriss Death by Chocolate cupcake?
By Lisa Harris
Death by chocolate cupcake
  • Rating:
  • Serves: makes 12
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

For the sponge

  • 100 g self-raising flour, sifted
  • 145 g golden caster sugar
  • 40 g butter, at room temperature
  • 20 g cocoa powder
  • 120 ml whole milk
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 tsp instant coffee, dissolved in 1tsp hot water
  • 100 g 70% cocoa dark chocolate, cut into chunks

For the frosting

  • 225 g butter
  • 350 g icing sugar, sifted
  • 50 g cocoa powder
  • 1 tbsp whole milk

To decorate

  • Assorted chocolate bars, cut into small pieces (such as Mars bars, twix, flake, maltesers, chocolate buttons)

Tips and Suggestions

Leftover frosting? Try sandwiching two digestive biscuits together with a dollop for a quick pudding.

Don't worry if your cupcake comes out of the oven looking a little flat - it's supposed to happen! A flat sponge is ideal when it comes to frosting the cupcake.

Method

1. For the sponge: preheat the oven to 180C/160C fan/gas 4 and line a 12-hole tin with cupcake paper cases. Tip the flour, sugar, butter and cocoa powder into a food processor and blitz on a slow speed for one minute, until you achieve a sandy consistency.

2. Gradually pour in half of the milk and beat until just incorporated. Dont worry if it looks a little messy at this stage it will come together! In a separate bowl, whisk the remaining milk together with the egg, vanilla essence and coffee. Pour into the batter and beat for a couple of minutes until smooth, scraping down the side of the bowl to catch any unmixed ingredients as you go. Fold through the chocolate chunks with a spoon.

3. Divide the mixture between the 12 paper cases, filling each one up two-thirds full. Bake in the preheated oven for 20 minutes or until the sponge bounces back when prodded with a finger. Leave to cool on a wire rack while you make the frosting.

4. For the frosting: Tip the butter, icing sugar and cocoa powder into a food processor and beat until well combined. Add the milk and then beat again for a couple of minutes until light and fluffy.

5. When the sponges have cooled completely, carefully spoon a third of the frosting into a piping bag and use it to decorate the first four cupcakes. Repeat until you have finished them all. Alternatively, just use a palette knife to spread about 2 tbsp of frosting onto each cupcake.

6. Decorate as you like with different chocolate bar pieces.

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