I absolutely love this recipe! I've decorated them with red and white icing (it was anniversary gift cupcakes) but under it is all chocolate :) Rich, dark lovely chocolate! This cupcake is so moist and lovely and out of the 28 cupcakes I made there is around 10 left! And I only made them yesterday! Anyway onto the recipe!
recipe
Makes 30
For cupcakes
3 heaped tablespoons of instant coffee
cup of hot water
400 g of good quality dark cooking chocolate
250 g of butter
5 eggs (if they are large eggs only use 4)
1/3 cup of cooking oil
1/2 cup of buttermilk
1/4 teaspoon of salt
2 cups of plain flour
2 & 1/2 cups of caster sugar
1 & 1/2 teaspoons of baking powder
1/2 teaspoon of bicarbonate of soda
1/3 cup of cocoa
For icing
4 cups of icing sugar
water
food colouring
piping bag
Method
Preheat oven to 160 degrees, line three 12 hole muffin trays with cupcake cases.
Disolve the coffee with the hot water and put into a bowl with the butter and chopped up chocolate. Place this bowl over a large saucepan of simmering water and stir until all the ingredients are melted and mixed. When this is ready, take the bowl out and cool to room temperature.
In another bowl, whisk the eggs, oil and buttermilk until all combined. In another bowl, sift flour, salt, baking powder, caster sugar, bicarbonate of soda and cocoa and mix. Add the egg mixture to this bowl and mix until everything is combined.
Spoon mixture into the cupcake cases, filling it until its around 1/3 full. Bake for around 20-25 minutes. Every oven is different so be sure to check with an instrument of some sort (skewer, fork etc) to see if they are cooked all the way through. I checked mine after 10 minutes then at 15 minutes and took them out soon after, its important to not overcook and lose the moisture. Once baked, take out and leave to cool down for around 25 minutes before decorating.
Decoration
Prepare icing sugar in a bowl and mix in a little bit of water at a time. The icing must be quite thick, so be sure to not over-add water to make it runny. Spoon on icing until the top of the cupcake is covered (another method would be to dip the top of the cupcake into the icing) and leave to set.
Add some food colouring to the remaining icing and pipe the top of the cupcake in any pattern you want! (As it was my parents anniversary I piped in red a love heart on one and put their initial on seperate cupcakes which they gave to eachother)
And thats it! :)
recipe
Makes 30
For cupcakes
3 heaped tablespoons of instant coffee
cup of hot water
400 g of good quality dark cooking chocolate
250 g of butter
5 eggs (if they are large eggs only use 4)
1/3 cup of cooking oil
1/2 cup of buttermilk
1/4 teaspoon of salt
2 cups of plain flour
2 & 1/2 cups of caster sugar
1 & 1/2 teaspoons of baking powder
1/2 teaspoon of bicarbonate of soda
1/3 cup of cocoa
For icing
4 cups of icing sugar
water
food colouring
piping bag
Method
Preheat oven to 160 degrees, line three 12 hole muffin trays with cupcake cases.
Disolve the coffee with the hot water and put into a bowl with the butter and chopped up chocolate. Place this bowl over a large saucepan of simmering water and stir until all the ingredients are melted and mixed. When this is ready, take the bowl out and cool to room temperature.
In another bowl, whisk the eggs, oil and buttermilk until all combined. In another bowl, sift flour, salt, baking powder, caster sugar, bicarbonate of soda and cocoa and mix. Add the egg mixture to this bowl and mix until everything is combined.
Spoon mixture into the cupcake cases, filling it until its around 1/3 full. Bake for around 20-25 minutes. Every oven is different so be sure to check with an instrument of some sort (skewer, fork etc) to see if they are cooked all the way through. I checked mine after 10 minutes then at 15 minutes and took them out soon after, its important to not overcook and lose the moisture. Once baked, take out and leave to cool down for around 25 minutes before decorating.
Decoration
Prepare icing sugar in a bowl and mix in a little bit of water at a time. The icing must be quite thick, so be sure to not over-add water to make it runny. Spoon on icing until the top of the cupcake is covered (another method would be to dip the top of the cupcake into the icing) and leave to set.
Add some food colouring to the remaining icing and pipe the top of the cupcake in any pattern you want! (As it was my parents anniversary I piped in red a love heart on one and put their initial on seperate cupcakes which they gave to eachother)
And thats it! :)
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