Chocolate extract cupcakes - recipe
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Prepare
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Serves
24 -
Cook
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Skill
Easy
Ingredients
For the cakes
- 200 g Butter (unsalted) softened
- 100 g Unrefined golden caster sugar
- 100 g Unrefined light muscovado sugar
- 1 tsp Chocolate extract
- 4 Egg(s) (free range) medium
- 150 g Self-raising white flour
- 50 g Cocoa powder
- 2 tbsp Milk
For the chocolate syrup
- 50 g Unrefined golden caster sugar
- 4 tbsp Water
- 1 tsp Chocolate extract
For the buttercream
- 100 g Cream cheese
- 50 g Butter (unsalted)
- 300 g Unrefined golden icing sugar
- 1 tsp Chocolate extract
- 150 ml Single cream
- 150 g Dark chocolate broken into pieces
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Line two cupcake trays with cupcake cases.
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2
Using either an electric mixer or mixing bowl and whisk, beat the butter and sugars together until pale and fluffy, then whisk in the chocolate extract.
For this step you'll need:
- 200g Butter (unsalted)
- 1000g Unrefined golden caster sugar
- 100g Unrefined light muscovado sugar
- 1tsp Chocolate extract
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3
Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
For this step you'll need:
- 4 Egg(s) (free range) medium
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4
Add the remaining flour, cocoa and milk to the butter and sugar mixture.
For this step you'll need:
- 150g Self-raising white flour
- 50g Cocoa powder
- 2 tbsp Milk
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5
Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack.
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6
To make the syrup, place the golden caster sugar in a pan with the water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in 1tsp of chocolate extract.
For this step you'll need:
- 50g Unrefined golden caster sugar
- 4 tbsp Water
- 1tsp Chocolate extract
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7
Add some sugar syrup to the top of each cupcake.
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8
To ice, put the cream cheese, butter, chocolate extract and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy.
For this step you'll need:
- 100g Cream cheese
- 50g Butter (unsalted)
- 1tsp Chocolate extract
- 300g Unrefined golden icing sugar
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9
Heat the cream and then in a bowl, slowly pour over the chocolate and stir until it has completely melted. Let it cool to allow it to set a little before mixing into the cream cheese frosting. Place in a piping bag and ice accordingly.
For this step you'll need:
- 150ml Single cream
- 150g Dark chocolate broken into pieces