Who LOVES chocolate? I DO for sure!! These are my yummy decadent chocolate muffin chocolate butter cream muffins! They are literally the next best thing to a slab of chocolate!
Here is the recipe:
Ingredients for the chocolate cupcake
3/4 cup of cocoa powder ( I use mix of weight watchers/ Aero/ Bournville)
3/4 cup of hot water
3 cups of flour
1 tsp baking soda
1 tsp baking powder
1 1/4 tsp Maldon salt
1 1/2 cups od unsalted butter
2 1/4 cups of sugar
4 large eggs
1 tbsp + 1tsp vanilla extract
1 cup of sour cream
Preheat oven to 180˚. Line muffin tins. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is mixed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.
Chocolate butter cream
2 tbsp Cocoa powder dark
2 tbsp weight watchers hot chocolate/ aero hot chocolate
1 cup unsalted butter
pinch of salt
3 tbsp milk/ cream
1-2 cups sifted icing sugar
Beat butter until it turns pale and creamy.
Sift in the icing sugar and cocoa and hot chocolate and beat again.
Slowly add the cream or milk 1 spoon at a time. if it is too wet do not add it all.
When it’s all combined add to your icing bag and pipe onto the cupcakes!
*If you want a darker frosting keep adding dark cocoa until it becomes the colour you want.