Gooey Chocolate Cupcakes
21:24:00Heya,
So it has been a while since I was posted a recipe, yet my last one went down a treat! (Yummy Chocolate Brownies). This time it is another chocolate themed recipe, as who doesn't love chocolate!
You will need:
A 12 hole muffin tin
A 4-6 hole muffin tin
16 muffin cases
An electric mixer/ kitchen aid (or if you don't have one and wooden spoon will be fine!)
A Cake Corer (or any corer you have)
Mixing bowls
Scales
1 Cooling Rack
Ingredients:
For the Cupcakes:
180g Caster Sugar
160g Butter (or Sunflower Oil equiv.)
3 Eggs
40g Cocoa Powder (I use Cadbury Bourneville)
130g Self-raising Flour
1tsp Baking Powder
For the Filling/ Icing:
3 Standard size Flumps (or 16 medium marshmallows)
200g Icing Sugar (powdered sugar)
100g Cocoa Powder
50g Butter (or Sunflower Oil equiv.)
Warm Water
Method:
Making the Cupcakes:
- Pre-heat the oven to 180°c (fan)/ 200°c/ 356 °f/ Gas mark 6.
- Line the two muffin tins with the cupcake/ muffin cases.
- In a Large mixing bowl, cream together the butter and sugar using the electric mixer/ Kitchen-aid/ wooden spoon, until light and fluffy.
- To this add the three eggs and three dessert spoons of the flour (this stops the egg and creamed mixture from curdling), combine using your preferred method (electric mixer/ Kitchen-aid/ wooden spoon).
- Next, add the rest of the flour, the baking powder and cocoa powder to the mixture. Combine on a slow speed if using an electric mixer or Kitchen-aid.
- Using two dessert spoons, take a spoonful of mixture and place in one of the cases so that it is 3/4 full. Continue until all of the mixture is gone, or all of the cases have mixture in them.
- Place the two tins in the oven, and leave to cook for 15-18 minutes until they bounce back when pressed.
The filling:
- Firstly chop the Flumps into 16 pieces (or as many cupcakes you have)
- As soon as the cupcakes are cooked and removed from the oven, turn the oven off and close the oven door!
- keeping the cupcakes in the tins, take the cupcake corer, and press down the centre of each cupcake, careful to not remove the middle.
- Place a piece of Flump/ Marshmallow in each hole just made until every cupcake is filled.
- Place the cupcakes in the tins, back in the oven and leave until you have made your icing as this allows the Marshmallow to melt!
Making the Icing:
- Place the icing/ powdered sugar, butter and Cocoa powder into a bowl and mix using an electric mixer/ Kitchen-aid/ Wooden spoon until smooth. The icing should be runny enough to slowly fall off the spoon but thick enough to hold its shape.
- (Optional depending on the consistency) If the icing is to thick, add enough water until the icing is smooth and spreadable. If the icing is too runny, add more icing sugar, until the icing is thick and spreadable yet smooth.
Decorating:
- Take the cupcakes out of the oven and leave to cool for 6-7 minutes. They should still be warm for the next step, so don't leave them to cool completely.
- Take a heaped teaspoon of icing and fill the rest of the cupcake with icing.
- With the remaining icing, cover the top of each cupcake. This can be done using a piping set or the back of a spoon.
Optional Extras:
- Add chocolate chips/chunks for an extra chocolaty treat
- Add a little Orange essence to the cake and icing mixture for a Chocolate-orange Cupcake
- Decorate the top with sprinkles, chocolate chunks/ chips/ buttons or mini- marshmallows
Enjoy it as a Dessert too:
Heat a Cupcake in the microwave (out of its case) for 20-30 seconds, for a hot, chocolaty dessert. Serve with Ice cream, Custard or just on it's own!
Hope you have enjoyed this post, and will enjoy making these delicious treats as much as I did!
I would love to see your versions of these, so tag me in your Cupcake pics on Instagram/ Twitter or leave a pic in the comments and let me know how you get on!
Love Emily x
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