Chocolate cup cakes and chocolate frosting are ultimate treat for a big chocolatey hit.
Ingredients
Makes 15 Cupcakes
Cake
100g Plain flour
1 tsp baking power
Golden caster sugar
Half tsp ginger
butter
120ml milk
1 egg
Chocolate Cream Cheese Frosting
200g Soft cream cheese
100g Dark chocolate
15 g Coco powder
50g Icing sugar
Preheat oven to 150c
Cakes
Rub the butter into sieved dry ingredients.
Whisk the egg and milk together and whisk gradually into the dry ingredients
The cake mixture consistency should be smooth like a thick batter which gives the cakes a light aerated rise.
Spoon the mixture into paper cases and cook in centre of oven for 15 minutes
Cool on a wire tray before frosting
The ginger is added to bring a warmth to the cake, it's a background flavor and shouldn't be too overpowering but if you want to make this a chocolate ginger combo add an extra teaspoon of ginger to the cake mix and add small pieces of stemmed ginger in syrup onto the frosting.
Frosting
Melt the chocolate and add to the cream cheese.
Stir in the icing sugar and coco power until combined to create an even glossy dark brown frosting.
Spoon the mixture into a piping bag and pipe onto the cupcakes after they are thoroughly cooled.
Set the frosting in the fridge for 15 minutes before serving.
The cream cheese should be at room temperate when the chocolate is added. If it is too cold the chocolate will set and the frosting will become grainy, if this happens pop the mixture into the microwave for ten second to melt the chocolate again.
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| Chocolate Cupcakes With Cream Cheese Frosting |
Ingredients
Makes 15 Cupcakes
Cake
100g Plain flour
1 tsp baking power
Golden caster sugar
Half tsp ginger
butter
120ml milk
1 egg
Chocolate Cream Cheese Frosting
200g Soft cream cheese
100g Dark chocolate
15 g Coco powder
50g Icing sugar
Preheat oven to 150c
Cakes
Rub the butter into sieved dry ingredients.
Whisk the egg and milk together and whisk gradually into the dry ingredients
The cake mixture consistency should be smooth like a thick batter which gives the cakes a light aerated rise.
Spoon the mixture into paper cases and cook in centre of oven for 15 minutes
Cool on a wire tray before frosting
The ginger is added to bring a warmth to the cake, it's a background flavor and shouldn't be too overpowering but if you want to make this a chocolate ginger combo add an extra teaspoon of ginger to the cake mix and add small pieces of stemmed ginger in syrup onto the frosting.
 |
| Cool Cupcakes Before Frosting |
Frosting
Melt the chocolate and add to the cream cheese.
Stir in the icing sugar and coco power until combined to create an even glossy dark brown frosting.
Spoon the mixture into a piping bag and pipe onto the cupcakes after they are thoroughly cooled.
Set the frosting in the fridge for 15 minutes before serving.
The cream cheese should be at room temperate when the chocolate is added. If it is too cold the chocolate will set and the frosting will become grainy, if this happens pop the mixture into the microwave for ten second to melt the chocolate again.
 |
| Pop the frosting in the fridge to set, it will set the shape and it still stays glossy |
I really think the key to a glorious cupcake is perfect piping, something I'm not too adept with. Well, practice makes perfect so in a bid to hone my piping skills I'm planning to make more a lot cupcakes.
What are your favourite flavor combinations?
They are quite labour intensive when compered to a full size cake but they look so cute and petite that they are worth the effort and they slip down so easily!