We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Chocolate Cupcakes
Early Summer 2001
These are rich and moist. Our favourite variation is with chopped white chocolate, a sinful and fabulous taste.
Makes 18 cupcakes
Basic Batter
1 cup (250 mL) whipping cream
12 oz (375 g) bittersweet chocolate, chopped
2 oz (60 g) unsweetened chocolate, chopped
5 eggs
3/4 cup (175 mL) granulated sugar
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1. Bring cream to boil in medium pot. Stir in chocolates and remove from heat. Stir cream and chocolate together until smooth. Leave to cool.
2. Preheat oven to 325°F (160°C).
3. Place eggs and sugar in a bowl. With an electric mixer whisk together until batter triples in volume and beaters leave a trail. Stir in chocolate mixture and beat together on low speed until incorporated.
4. Combine flour and baking powder and fold into mixture.
5. Place paper baking cups in large muffin tins. Divide batter between cups, filling almost to rim.
6. Bake 30 to 35 minutes or until a toothpick comes out clean. Spread with icing when cool. Decorate with white or dark chocolate curls or edible flowers.
Makes 18 cupcakes
Dark Chocolate Icing
3/4 cup (175 mL) whipping cream
12 oz (375 g) bittersweet chocolate, chopped
1/4 cup (50 mL) unsalted butter, softened
1. In a pot on medium heat, bring cream to a boil. Immediately remove from heat and stir in chocolate. Stir together until chocolate is melted. Cool and beat in butter.
