Saturday, 14 March 2009

Chocolate Cupcakes

A year or two ago, I had a phase of making cupcakes.  I'd never made them before and they really won me over. I made burnt butter cupcakes, cappuccino cupcakes, lavender cupcakes, banana & white chocolate cupcakes, espresso cupcakes, chocolate and cherry cupcakes and lemon drizzle cupcakes, but I never made straightforward chocolate cupcakes.  A friend's birthday this week provided the opportunity and I made some very chocolatey cupcakes from a recipe in Divine.

Because these were birthday cakes and because I got such good results from exhaustively creaming the butter and sugar last week, I grabbed my spoon, shrugged my shoulders and used this method again.  Also because I was so impressed with the sour cream icing used last week, I used this one again rather than the one given in the recipe.

Here is what I did:
  • Remembered to get the butter (200g unsalted) out early in the morning and put it over the heater to soften.
  • Melted 200g dark chocolate (used 1 bar 70% and 1 bar 85%) in a bowl over hot water.
  • Creamed the butter with 200g soft brown sugar for ages until it was really light.
  • Then stirred in 4 eggs alternately with 200g flour (4oz wholemeal, 4oz white spelt) + 1 heaped tsp baking powder.
  • Stirred in 1/2 pot of sour cream and then the melted chocolate.
  • Tried to spoon mixture into 12 cup cake cases - big mistake!  The recipe stated that this made 12 cup cakes.  I had my suspicions about this and I was right - this is a recipe for 24 not 12, so the paper cases ended up being overfilled which then made it difficult to ice them and I still had some mixture left over.
  • Baked these for 17 mins at 180°C.
  • Melted another bar of 70% chocolate and stirred in the rest of the sour cream.
  • Spread this as best I could over the cooled cup cakes.
  • Decorated each with a sugar flour.
These looked pretty and tasted good, but I don't think the creaming paid off this time and next time I make them I shall try my normal melting butter, sugar and chocolate method.


  1. After seeking advice from my cake consultant on what would be the best sort of cake to take to the G20 Climate Camp in Bishopsgate I decided to make these cupcakes - for obvious reasons I wasn't keen to take a cake knife. The climate camp had a lovely atmosphere (I left before the Police closed it down) and my bite sized cupcakes decorated with crystalised violets generally went down well but there was one issue I should have anticipated - any suggestions for Vegan alternatives?

  2. I will be having a go at making a vegan cake at some point - watch this space!

  3. The sour cream and chocolate topping is different. But I like your method - using butter, sugar and chocolate.

  4. They look amazing but as you say the topping although I havent actually tasted it, although perhaps not so healthy would taste better using butter

  5. Sounds very good. Thank You. Jerri Davis


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