Time to get baking and into Mum’s good books this Mother’s Day with these easy to bake dark chocolate cup cakes. For Mum’s that have a passion for dark chocolate, we think this recipe, using our rich and smooth Belgian 70% dark chocolate, will well and truly win them over!
Ingredients
For the cupcakes
- 150g unsalted butter, softened
- 150g caster sugar
- 3 medium eggs, at room temperature
- 1 tsp vanilla extract
- 175g self-raising flour
- 25g cocoa powder
For the chocolate buttercream
- 250g unsalted butter - soft at room temperature
- 250g icing sugar
- 150g Lily O’Brien’s 70% Dark Belgian Chocolate (2 share bags)
- 40g cocoa powder
- 1/4 tsp vanilla extract
- A little milk
Directions
- Preheat your oven to 180°C (160°C fan) mark 4 and line a 12-hole bun tin with cupcake cases.
- To make the cupcakes, place the softened butter, caster sugar, eggs and the vanilla extract into a large bowl. Sift over flour, cocoa powder and a pinch of salt.
- Beat all the ingredients together using an electric hand whisk (or you can use a standard mixer), then divide mixture among the 12 cases.
- Bake for 15-20 minutes until firm and a skewer inserted into the centre comes out clean. Cool on a wire rack.
Buttercream
- Break the chocolate discs into pieces and melt in a bowl in the microwave in 20 second bursts.
- Once melted pour into another bowl, which will help it to cool back to room temperature so it can be mixed with the buttercream.
- Beat the butter until soft then add the vanilla extract, cocoa powder (add a spoonful at a time) and icing sugar and beat until fully combined.
- Make sure your chocolate has cooled to room temperature, if not it will melt the butter and your buttercream will end up too runny. Once cool enough, pour the chocolate into the buttercream and beat until fully combined. You should find that the buttercream is soft and spreadable. If it is a little stiff then add milk a tsp at a time until you reach the right consistency.
- Your buttercream is now ready to pipe onto your delicious cupcakes.
