Dark Chocolate Cupcakes 🧁🍫
Description:
Who doesn’t love a rich, decadent chocolate cupcake? These dark chocolate cupcakes are extra special, adorned with a wickedly delicious chocolate-hazelnut glaze that will leave your taste buds dancing in delight! Perfect for potlucks, Christmas gatherings, sweet brunches, or whenever you’re craving a delightful treat. And the best part? They’re ready in under an hour, making them an easy yet impressive dessert option!
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 12 cupcakes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 125g | Dark chocolate |
| 1/2 cup | Milk |
| 1/4 cup | Cocoa powder |
| 125g | Butter |
| 1/2 cup | Caster sugar |
| 2 | Eggs |
| 1 | Self-raising flour |
| 400g | Dark chocolate (for glaze) |
| 1/2 cup | Hazelnut-flavored liqueur (e.g., Frangelico) |
Instructions:
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Preheat your oven to 160°C (320°F). Grease a 12-hole muffin pan or line with cupcake liners.
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In a small saucepan, combine the dark chocolate, milk, and sifted cocoa powder. Stir over low heat until the chocolate has melted and the mixture is smooth. Remove from heat and allow to cool slightly.
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Meanwhile, in a separate bowl, beat together the butter and caster sugar using an electric mixer until the mixture is light and fluffy.
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Add the eggs one at a time, beating well after each addition until combined.
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Stir in the cooled chocolate mixture, followed by the self-raising flour. Mix until just combined; do not overmix.
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Spoon the batter evenly into the prepared muffin pan, filling each about 3/4 full.
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Bake in the preheated oven for approximately 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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While the cupcakes are cooling, prepare the chocolate-hazelnut glaze:
- Place the remaining dark chocolate and hazelnut-flavored liqueur in a heatproof bowl.
- Create a double boiler by placing the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water.
- Stir the mixture gently until the chocolate has melted and the glaze is smooth.
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Allow the glaze to cool slightly, then spoon it over the tops of the cooled cupcakes, allowing it to drip down the sides.
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For the finishing touch, decorate your cupcakes with fresh raspberries, sliced strawberries, or any fruit of your choice. You can also add a dollop of whipped cream for an extra indulgent treat!
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Serve these delightful dark chocolate cupcakes at your next gathering or keep them all to yourself for a sweet moment of indulgence. Enjoy every rich, chocolaty bite! 🎉🍫🧁
These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them (unglazed) for up to 2 months for a quick treat whenever the craving strikes. Enjoy! 😋🍓🍫
