For the second day of Chocolate dishes, I had done this sinful double chocolate cupcake, frosted with chocolate truffle. You can imagine the reception this got! It’s a salvation for chocolate craving and trust me, it still leaves you longing for me. Coming from a chocoholic, this is expected of course, and with kids equally following steps, I have nothing more to say. I rest my case here!
Can you believe I actually wanted to announce the Chocolate Mela but keep postponing it. For all you know I might still do it right away. Work on all fronts have been crazy. Our present lifestyle seems to be dictated by BM # 39, what with chatting with BM friends on Whatsapp and always on getting stats on how each is faring, the day is never free from not discussing or breathing in our Mega Marathon. I guess we can easily say we are obsessed. I didn’t feel we were like this for our ABC Cooking as well!
Technology does that to you and yes you are at it’s mercy! Anyway the news is, all of us are having steady progress towards excellent performance! I know we will give you a dhamakedar show!
Coming back to the recipe, this is something I was tempted to do when I had seen this
recipe, it makes for a great input when you are trying to impress your kids.
Double Chocolate Cupcakes with Chocolate Truffle Frosting
All Purpose Flour – 1 & 1/4 cup
Butter, unsalted – 3 tbsp
Powdered Sugar – 1/2 cup
Dark Chocolate – 1/2 cup
Cocoa Powder – 1/2 cup
Water – 1/4 cup
Vegetable Oil – 1/3 cup
Buttermilk (a little more, if required) – 1/3 cup
Vanilla Extract few drops
Salt a pinch
Baking Soda – 1/2 tsp
Baking Powder 1 tsp
Chocolate Truffle Frosting
Milk Chocolate Compound – 1 cup
Cream – 1/2 cup
Chocolate sprinkles / chocolate chips / chocolate shavings
How to bake the Double Chocolate Cupcakes
In a thick bottom pan with high sides, add butter, sugar, chopped chocolate, and water. Place on medium low flame and constantly keep stirring to avoid the sugar from burning. Heat till all the sugar and chocolate have melted.
Switch off the flame, Keep stirring for 1 minute till the mixture cools off a bit.
Once the pan gets completely cooled, add the oil, buttermilk and vanilla extract. Mix well. If the mixture is hot, the buttermilk might split slightly.
Sift the flour, cocoa powder, salt, baking soda and baking powder in to the chocolate mixture.
Mix well till the dry mixture has been incorporated into the wet mixture. Take care not to over mix.
Pour the batter into cupcake molds till they are about 1/2th full.
Bake at 160 C for 30 minutes or until they are fully cooked.
Let them cool completely. Once the cupcakes are cooled, frost with Chocolate Truffle frosting
Chocolate Truffle Frosting
Chop chocolate into chunks and add to the mixing bowl.
Heat cream till it comes to a boil
Add cream to the chocolate and make sure chocolate is covered with cream. Let it rest for 2-3 minutes
Mix well to form a thick cream frosting.
Use as is OR refrigerate it to make it thick.
Fill up a pastry bag with truffle frosting. Cut off the edge of the pastry bag. Make a swirl pattern to frost the center
of the cupcakes. If you’re using liquid chocolate sauce / Ganache, simply dip the top of the double chocolate cupcakes in the chocolate sauce.
Sprinkle chocolate chips on top. Let them rest for 10 minutes in the refrigerator.
Sending this to Gayathri, who is hosting my Kid’s Delight event, themed on Chocolate this month
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38