Thursday, May 6, 2010

Double Chocolate Cupcakes

Photography by Steve Brown

1 quantity Classic Cupcake recipe
1/2 cup cocoa powder, sifted
3/4 cup dark or milk chocolate chips
1 Tblsp cocoa powder, extra (for dusting)
1/2 cup cream
2/3 cup dark chocolate, roughly chopped

Follow step 1 of Classic Cupcake recipe, reducing self-raising flour to 1 1/2 cups. Stir in cocoa powder & chocolate chips.

Follow step 2 of Classic Cupcake recipe.

Bake cupcakes following step 3 of Classic Cupcake recipe.

To Make Icing:

Place cream & chocolate into a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove from heat. Refrigerate for 30 minutes, or until a spreadable consistency. Spread over cupcakes. Sprinkle with cocoa.

Shortcut:

Place cream & chocolate into a microwave-safe bowl. Heat, uncovered, stirring every 30 seconds with a metal spoon, for 1 1/2 to 2 minutes on MEDIUM (50%) power, or until melted & smooth.

Makes 12 cupcakes.

Source
Super Food Ideas - March 2004, Page 77
Recipe by Dixie Elliott

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