The need for chocolate.
This is a need you understand, right? The need that, faced with two very challenging weeks, there is no such thing as too much chocolate. Chocolate cupcakes with chocolate filling and chocolate icing and chocolate sprinkles and two kinds of chocolate Malteasers.
But there is good news: my computer is back, in working order. The school stuff that was less than pleasant is not gone, but it is now to a point where we can breathe and look forward. We have two weeks until summer break here, and that will be a welcome event for pretty much everybody.
In the mean time, we eat chocolate.
It’s cheaper than therapy.
Serious Chocolate Cupcakes
Cake ingredients:
110g unsalted butter
3 large eggs
1 teaspoon vanilla extract
150g brown sugar
100g sugar
175g plain flour
2 tablespoons cocoa powder
1 packet instant hot chocolate
1 teaspoon baking powder
1/2 teaspoon bicarbonate soda
50ml single cream
125ml milk
Preheat oven to 180C and line cupcake tin with papers.
In a mixing bowl, beat butter until fluffy, then add sugars and beat until light and even. Add eggs and vanilla, mixing on low between each one.
Stir in remaining ingredients, then mix until an even consistency.
Fill cupcake papers just over halfway and bake for about 18 minutes. Remove from oven and cool on a wire rack. Make sure they are room temperature or chilled before adding filling.
Malted chocolate cream filling
ingredients:
200ml whipping cream
1 teaspoon vanilla extract
100g dark chocolate
50g light brown sugar
1 packet instant hot chocolate
Melt the chocolate in a glass bowl over a saucepan of simmering water. Remove from heat and allow to rest until just warm.
In a separate bowl, mix the whipping cream and sugar on a high speed until the cream thickens. Add remaining ingredients and continue to mix on high. Stir in melted chocolate.
Chill until cold. Use a melon baller to remove the centre of each cupcake top and spoon cream into the cupcakes, then replace the tops.
Chocolate cream frosting
ingredients:
200ml whipping cream
50g unsalted butter
1 teaspoon vanilla extract
100g dark chocolate
50g light brown sugar
100g icing sugar (or more to taste)
1 packet instant hot chocolate.
Essentially, this is the same as the filling but with butter and more sugar. You may want to tweak amounts to match the chocolate you are using and your taste for dark to milk chocolate, but it is the same process as the above. Just beat the butter in the bowl first, then add the cream, then everything else.
Frost the cupcakes with a knife or spatula, then pile on chocolate sprinkles, Malteasers and any other chocolate you have left in your cupboard.
xlovesx
PS: if this weekend behaves as it should, I might actually do something crafty with paper! It it’s positively shocking, I know.
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6 July 2007, 16:16
Good to see you back in the land of the computer-enabled! And one can never have too much chocolate in ones cupcakes. I’ll be giving these a try over the weekend me thinks.
6 July 2007, 17:28
Way hey! You are back!
If you are bored tomorrow then I am teaching my first class. Its at Sugar and Spice at Barleylands. It would be fabby if you could pop in. I need support!!
6 July 2007, 17:29
Cheers to chocolate and making it through the last two weeks. woohoo.
6 July 2007, 17:53
School life has a rhythm all of its own, and it ain’t always danceable!
Glad you’re finding your way through it.
7 July 2007, 10:03
Shimelle, great to have you back … I have no pc at the moment too … borrowing a laptop to do my work … and I agree, chocolate is the cure to everything!!! :D
7 July 2007, 11:12
mmmm, that really is chocolate overload . . .but yummy!!! Will have to make them soon, but not today cos I have a cherry traybake in the oven as we speak . . .
nice to see you back!
7 July 2007, 13:05
It’s still morning here and I am so craving your chocolate cupcakes. Bill Cosby once said that they do have the 4 food groups in them. I was going to sew but I think I’ll bake instead. Yum!
Joni
7 July 2007, 22:02
your recipe always look so yummy…BUT, for the mathematically impaired, I so wish you would convert your measurements to customary so I can bake too!!!
8 July 2007, 01:00
Yum, just made these for a dinner party this afternoon…..wow quite fiddly but well worth the effort!
Thanks
10 July 2007, 06:24
Oh.
Chocolate.
sigh
Still not back in my house, networking my l/top at my DH’s work and lusting over your cupcakes.
SOON I will have a kitchen again and be able to make some.
Oooooh….that’s a nice thought.
Have a good last two weeks of term shimelle.
10 July 2007, 07:47
They look delcious! I must give them a try. I made 2 batches of the orange and carrot ones and everyone loved them.
I’m glad to hear your computer is fixed. Not long now till the summer holidays!
10 July 2007, 15:34
I have just made these cupcakes and I am in chocolate heaven. I seem to have too much filling left over mmmm I wonder what I will do with that? lol
10 July 2007, 20:16
Yummy! I havent noticed that you actually use “my” measurements (g and celsius) so I think Ill give this a try soon! Thanks!!
17 July 2007, 05:15
“There is no such thing as too much chocolate”—I totally agree! These look great, Shimelle! :D
5 October 2007, 08:38
THIS is JUST what i have been looking for, to do this weekend. I MUST try theese. Thanks.
3 November 2007, 18:06
Hi shimelle
I just posted pics of the very first cupcakes I baked. But I really want to learn how to make those yummy icings. Unfortunately I don’t know if they sell here whipped cream :(
I need a translator LOL.
oh well, It’s cool to just look at those yummy cakes you make
have a fab evening
xoxo
Emine
12 March 2008, 16:34
I love your cupcakes – I can’t get my cupcakes as ‘straight sided’ as yours is there a cupcake tin available (maybe from the US)rather than a bun tin like is available in the UK?
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