I know, you’re probably looking at this post and thinking what’s it got to do with my writing considering that’s what I generally post about on here. But, before I became an author I had my own cake business, making lots of tasty treats like the picture above.
Late last night I’d been asked to make these beauties, and after uploading this photo to social media, requests for the recipe came filtering in. So I’m sharing my secrets to a chocoholics dream.
This recipe makes 12 cupcakes, 16 if you’re lucky.
Cake Batter: Buttercream:
200g Margarine 100g Unsalted Butter
200g Caster Sugar 100g Dark Chocolate
4 Eggs 1tsp Vanilla Extract
1tsp Vanilla Extract 350g Icing Sugar
100g Dark Chocolate Pinch of Salt
50g Cocoa Powder Milk
160g Self-Raising Flour
1tsp Baking Powder
100g Dark Chocolate Chips
Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole muffin tin with cases.
Place the margarine and caster sugar into a bowl and beat until light and fluffy. Add in the eggs one at a time and mix well, adding the vanilla extract. In a separate bowl, melt the dark chocolate and add to the egg mixture. At this point, you’ll want to bathe in the chocolate river. Please try to resist. Sift in the self-raising flour, baking powder, and cocoa, leaving a little of the flour behind. Slightly mix it together – you don’t need to go crazy here. Over-mixing flour makes the batter dense once it’s cooked, and we haven’t finished adding our ingredients. Go easy! Put the dark chocolate chips in with the leftover flour (it only needs to be a tablespoon or two) and make sure those chips are covered in the flour mix. This stops the chocolate chips from sinking to the bottom of the cake when they cook. Handy little tip! Mix the batter until there’s no more dry ingredients (do this with as little mixing as you can, remember dense cakes are heavy!) Using an ice cream scoop, divide the batter into the cases and bake in the oven for 20 minutes, until cooked.
For the buttercream, add the butter into a bowl and mix until softened. Sift in the icing sugar and combine. It might look like breadcrumbs here, but don’t worry – it’s not ruined! Melt the chocolate and add to the icing sugar mixture. Now, it might look like chocolate breadcrumbs. That’s okay. Don’t panic! Add the vanilla extract and milk a teaspoon at a time until it all comes together. The amount of milk you use depends on the consistency you’re looking for. I generally add around 3-5 tsps. depending on how much the icing sugar soaks up. Add a pinch of salt to offset the sweetness. Beat until smooth. Place in a piping bag with your favourite tip and pipe onto cupcakes when they’re cooled! Or, you know, just use a knife and spread it on. It’s your creation after all!
And Voila. Chocolate Heaven.
P.S. You can totally add whatever toppings you fancy – supermarkets have a wide variety of decorations nowadays.