Chocolate Cupcake and Chocolate Buttercream

It's monday morning and I'm going to be posting a few things today!  I did not get an opportunity over friday or saturday to post...and was really too lazy on the sunday to bother.  Sorry! *heheh* However, I've had a few people ask me for the recipe for the chocolate cupcakes with chocolate buttercream, and I've decided to indulge you! ;)

I do have to state that this recipe has been taken straight out of the book 'Cupcakes from the Primrose Bakery' and is not my own concoction!  If you are interested in the book, it's cover looks like this:

Beautiful cupcake book!

They have also released their newest cupcake and cake inspired book, 'The Primrose Bakery Book', which is chockfull of beautiful new recipies for cupcakes, cookies and cakes.  If you buy this book from Tesco's, you also receive an extra scrummy Christmas cupcake recipe!

So for the recipe:

Chocolate Cupcakes:

Makes 16 regular or 48 mini cupcakes

Ingredients:
115g good-quality dark chocolate (70% cocoa solids)
85g unsalted butter, at room temperature
175g soft brown sugar
2 large eggs, free-range or organic, seperated
185g plain flour, sifted
¾ teaspoon baking powder
¾ teaspoon bicarbonate of soda
Pinch of salt
250ml semi-skimmed milk, at room temperature
1 teaspoon good-quality vanilla extract

Directions:

Preheat the oven to 175°C (fan)/375°F/gas mark 5 and line a couple of 12-hole muffin trays or four 12-hole mini muffin trays with the appropriate size cupcake cases.


Break the chocolate into pieces and melt.  The easiest way is to put it in a plastic bowl or jug in a microwave on a medium heat for 30 seconds, stir and then microwave again for a further 30 seconds – but be very careful not to burn the chocolate.  Alternatively, put the pieces in a heatproof bowl over a saucepan of barely simmering water.  Stir occasionally until it has completely melted and is quite smooth.  Leave to cool slightly.


In a large bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer.  In a separate bowl and with clean beaters, beat the egg yolks for several minutes.  Slowly add the egg yolks to the creamed mixture and beat well.  Next, add the melted chocolate to the mixture and beat well.


Combine the flour, baking powder, bicarbonate of soda and salt in a separate bowl.  Put the milk in a jug and add the vanilla extract to it.  Add one-third of the flour to the chocolate mixture and beat well.  Pour in one-third of the milk and beat again.  Repeat these steps until all the flour and milk have been added.  In a clean bowl, whisk the egg whites until soft peaks start to form.  Carefully fold the egg whites into the batter, using a metal spoon.  Do not beat or you will take all the air out of the mixture.


Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full.  This is a fairly liquid batter, so take care when spooning out as it can end up being very messy!  Alternatively, pour the batter into the cases from a jug to make it easier.  Bake in the over for 20-25 minutes (regular size) or 15 minutes (mini size).  To check they are cooked, insert a skewer in the centre of one of the cakes – it should come out clean.  Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool.  Once they are completely cool, ice the cupcakes with chocolate, vanilla or coffee buttercream.


These cupcakes can be stored at room temperature for 3 days in an airtight container before icing.  They are very moist, so they keep very well if stored correctly.

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Chocolate Buttercream:


Makes enough to ice 15-20 regular or 60 mini cupcakes

Ingredients:
175g good-quality dark chocolate (70% cocoa solids)
225g unsalted butter, at room temperature
1 tablespoon semi-skimmed milk, at room temperature
1 teaspoon good-quality vanilla extract
250g icing sugar, sifted

Directions:
Melt the chocolate in a bowl or plastic jug in the microwave until smooth and of a thick pouring consistency.  A general guide would be to heat at 30-second intervals on medium, stirring in between, to avoid burning the chocolate.  Alternatively melt the chocolate in a heatproof glass bowl over a saucepan of barely simmering water.  Stir occasionally until it has completely melted and is quite smooth.  Leave to cool slightly.

In a large mixing bowl beat the butter, milk, vanilla and icing sugar until smooth – this can take several minutes with an electric hand mixer.  Add the melted chocolate and beat again until thick and creamy.  If it looks too runny to use when trying to ice cupcakes or cakes, simply keep beating – this will thicken the icing and improve its consistency.

Enjoy baking! xx