If you’re looking for an amazing chocoltae cupcake recipe with a little flair, try out these Chocolate Mud Cupcakes. Delectable!
Ingredients For The Cupcakes
- 4 oz cake flour
- 4 oz super fine sugar
- 8 oz unsalted butter
- 8 oz dark semisweet chocolate
- 4 large lightly beaten eggs
- ½ tsp baking powder
- 1 tbsp rum (optional)
Ingredients For The Chocolate Ganache Icing
- 12 oz semisweet dark chocolate
- ¾ cup heavy cream
- edible gold leaf or glitter
Preheat the oven to 325° F (160° C) and place 12 paper cupcake cases into a muffin pan. Mix the butter and chocolate into a double boiler and stir until both are melted, then set them aside.
In a separate large bowl, beat the eggs and sugar with an electric mixer on the slow setting until the mxture is thick and well-blended, then fold the flour and baking powder into the mixture. Slowly add the chocolate and butter mixture and mix until well combined then spoon batter into cases until they are approx 1/2 full and then place in the middle rack in your already preheated oven.
Bake this for approx 20 to 22 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool off.
Prepare the ganache icing
Chop up the semi-sweet chocolate and place it in a bowl, then heat the cream in a saucepan over medium heat just until it just starts to boil. Pour the hot cream over the chopped chocolate and then let the chocolate/cream mixture melt for one minute, then mix until its smooth & glossy.
Cover each (cooled) cupcake with a layer of icing and refrigerate the rest of the icing until it is thick enough to hold a shape. Fill a piping bag with the remaining icing and make a large rosette in the center of each cupcake.
Refrigerate cupcakes until the icing has set, and then sprinkle edible gold glitter or gold leaf over each cupcake.