I was going to a 10 year old Birthday party and wanted to bring something sweet. I found this recipe for Double Chocolate Fudge Cupcakes and thought they would be perfect and they were. These are a chocolate lover’s dessert. Not only are the cupcakes moist, fudgy and delicious but when you add the frosting it a double whammy. Awesome cupcakes, they taste like brownies with frosting!
This is the Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Lick That Spoon which is written by Louise. Louise lives in Australia and is a mother, housewife and loves to bake. Her blog is adorable and some awesome recipes. But since I needed a birthday dessert I knew what I was looking for.
Double Chocolate Fudge Cupcakes
Adapted from: Lick That Spoon
Yields: 15 cupcakes | Prep Time: 20 minutes | Bake Time: 20 minutes
500g (2 cups 2 tbsp) Organic Horizon Dairy butter
2/3 cup cocoa powder
4 Organic Large Horizon Dairy eggs
1 tsp vanilla
1 1/2 cups caster sugar
1 cup plain flour
½ tsp of baking powder
1 cup chocolate chips
Preheat oven to 350 F.
Melt the butter and the sugar in a saucepan and stir. Sift flour, baking powder and cocoa into a bowl. Pour the butter mixture, eggs, and vanilla into the flour mixture and combine thoroughly. Add the chocolate chips and stir through. Spoon the mixture into a buttered and floured muffin tray (alternatively muffin cases) and cook for 20 minutes or until firm. Leave to cool for 10 minutes before removing. Top with a chocolate buttercream frosting.
Chocolate Buttercream Frosting
Adapted from: Brown Eyed Baker
Yields: Enough to frost 12 cupcakes | Prep Time: 15 minutes
1 cup (8 ounces) Organic Horizon Dairy unsalted butter, at room temperature
2½ cups powdered sugar
1 tsp vanilla extract
4 ounces semisweet or bittersweet chocolate, melted and cooled
Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate.
You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.
One Year Ago: Harira – Moroccan lamb and lentil soup