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Ingredients requirements for Sinful Chocolate Cupcakes:
- Prepare 113 Grams for Unsalted Butter
- Require 56 Grams - Dark Chocolate
- Get 60 Grams of Cocoa Powder
- Prepare 90 for Grams Flour
- Require 1/2 Teaspoon - Baking Soda
- Need 3/4 Teaspoon of Baking Powder
- Make ready 1/4 Teaspoon of Salt
- Get 2 for Eggs
- Provide 100 Grams for Sugar Granulated
- Take 50 Grams of Brown Sugar Light
- Prepare 1 Teaspoon - Vanilla Essence
- Make ready 115 Millilitres of Buttermilk
- Give 220 Grams for Icing Sugar
- Give 75 Grams Cocoa Powder
- Take 85 Grams Unsalted Butter
- Prepare 6 Tablespoons Heavy Cream (Fat content >= 35%)
- Get 1 Teaspoon of Vanilla Essence
Sinful Chocolate Cupcakes start cooking:
- Ensure that all ingredients for the cupcakes are at room temperature. Preheat oven to 170 degree C. Line a 12 cup muffin tin with the cupcake liners
- Melt the butter and chocolate. You can either do this using a double boiler over a stove-top or in the microwave. If using a microwave, microwave at 50% in 30 sec intervals stirring each time. It should take about a 1 min or 1 min 30 sec. Set aside to cool.
- In a medium sized bow, sift the flour, cocoa powder, baking soda, baking powder and salt
- In another large sized bowl, whisk together the eggs, granulated sugar, the light brown sugar and the vanilla essence till smooth. It should take about 3 minutes if using a hand mixer.
- To the large bowl with the egg mixture, add the melted chocolate mixture from step 2 and whisk until smooth
- Add the flour mixture from step 3 to the chocolate egg mixture in 3 additions alternating with the buttermilk. Ensure that you start and end with the flour mixture. Stir until just combined after each addition
- Divide the batter between the 12 liners and bake until just set, for about 18 mts. Take the muffin tin out of the over and cool it over a cooling rack for 10 minutes then take the muffins out from the pan and place on rack to cool completely
- While the cupcakes are cooling, make the frosting. Start with sifting the icing sugar and the cocoa powder.
- Beat the butter until soft and creamy. (Before beating, ensure that the butter is slightly cool and not completely at room temperature)
- To the beaten butter add the vanilla essence and then,add the icing sugar and cream alternately. After each addition, beat only until just combined. The icing will be silky smooth. Pipe onto the cooled cupcakes and decorate with sprinkles
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