Moist chocolate cupcakes topped with chocolate buttercream icing and mini m&m’s. Chocolate, chocolate, some color and more chocolate 😀
Ingredients (makes 12 regular and 20 mini cupcakes)
- 100g unsweetened dark chocolate, melted
- 80g unsalted butter, softened
- 160g soft brown sugar
- 2 eggs, separated
- 170g plain flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 200ml milk
- 1 teaspoon vanilla
For the chocolate buttercream icing:
- 100g unsweetened dark chocolate, melted
- 100g unsalted butter, softened
- 220g powdered sugar
- ½ tablespoon milk
- ½ teaspoon vanilla
- ¼ teaspoon salt
- Preheat oven to 160°C and line a 12 hole cupcake tray with cupcake cases.
- Beat egg yolks in a mixing bowl for a minute and return it to a separate plate.
- Place sugar and butter in mixing bowl and beat for few minutes until incorporated, then add the beaten egg yolks.
- Add melted chocolate and continue beating for about 2 minutes.
- In a separate bowl mix all dry ingredients, place milk in a glass or small jug and add vanilla.
- Add both dry ingredients and the milk into the main mixture and keep beating, until incorporated and smooth.
- Whisk egg whites in a separate bowl, keep whisking until soft peaks form.
- Add the egg white foam into the main batter by slowly folding using a spatula.
- Spoon/ pipe into cupcake cases filling ¾ full.
- Bake in the preheated oven for 20 minutes, then leave to cool down on a wire rack.
- Repeat same with mini cupcakes, baking them for 15 minutes.
- Prepare the buttercream icing by placing butter, melted chocolate, milk and vanilla in a mixing bowl with half of the powdered sugar, beat for few minutes, then add the remaining powdered sugar and the salt and keep beating, until smooth and creamy.
- Place the icing in a piping bag with piping tip of your choice, then pipe over cooled cupcakes and sprinkle some mini m&m’s on top.
