Recipe: Double Chocolate Cupcake

Picture: Supplied

Here is the perfect Double chocolate cupcake recipe to treat yourself to courtesy of House & Garden and Staffords.

Double chocolate cupcake with chocolate truffles

Makes: 12 cupcakes

Oven temperature: 180°C

For the cupcake

2 eggs

250ml sugar

250ml flour

30ml cocoa powder

5ml baking powder

Pinch salt

125ml milk

100ml oil

5ml vanilla essence

100ml chocolate chips

Truffles

200ml dark chocolate disks

100ml cream

80ml cake crumbs

80ml coconut

Cocoa powder for rolling

200ml dark chocolate

80ml cream

Method

1 Beat the eggs and sugar together until light and fluffy.

2 Add the flour, cocoa, baking powder and salt, then add the milk oil and vanilla essence. Mix until just combined. Fold in the chocolate chips

3 Pour the batter into a lined muffin tray. Bake in a preheated oven of 180 c for 12 to 15 minutes, or until they are cooked through. Allow to cool.

4 Heat the cream in a small pot until hot but not boiling, remove from the heat, add the chocolate and allow it to melt into the cream, add the cake crumbs and enough coconut to form small balls, roll the balls and then coat in cocoa.

5 For the icing, heat the cream, until hot but not boiling, remove from the heat and add the chocolate, allow it to melt into the cream, let it cool to firm up and use it to ice the cupcakes. Top the cupcake with the truffles and chocolate chips.