Chocolate Cupcake Day

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It’s Chocolate Cupcake Day on 18 October, and in case you needed any more of an excuse, Staffords has shared some deliciously decadent cupcake recipes.
 
Staffords double chocolate cupcakes with chocolate truffles
Makes 12 cupcakes
 
For the cupcakes:
2 eggs
250ml sugar
250ml flour
30ml cocoa powder
5ml baking powder
Pinch salt
125ml milk
100ml oil
5ml vanilla essence
100ml Staffords chocolate chips
 
For the truffles:
200ml Staffords dark chocolate disks
100ml cream
80ml cake crumbs
80ml coconut Cocoa powder for rolling
 
For the icing:
200ml Staffords dark chocolate
80ml cream
 
1. Beat the eggs and sugar together until light and fluffy.
2. Add the flour, cocoa, baking powder and salt, then add the milk oil and vanilla essence. Mix together until just combined. Fold in the chocolate chips.
3. Pour the batter into a lined muffin tray. Bake in a preheated oven of 180°C for 12 to 15 minutes, or until they are cooked through. Allow to cool.
4. Heat the cream in a small pot until hot but not boiling, remove from the heat, add the chocolate and allow it to melt into the cream, add the cake crumbs and enough coconut to form small balls. Roll the balls and then coat in cocoa powder.
5. For the icing, heat the cream, until hot but not boiling, remove from the heat and add the chocolate, allowing it to melt into the cream. Let this cool to firm up and use it to ice the cupcakes. Top the cupcake with truffles and chocolate chips.
 
Staffords White chocolate ganache and berry coulis cupcakes
Makes 12 cupcakes
 
For the cupcakes:
2 eggs
250ml sugar
280ml flour
5ml baking powder
Pinch salt
125ml milk
100ml oil
5ml vanilla essence
100ml Staffords white chocolate discs, chopped
 
For the filling and icing:
200ml Staffords white chocolate discs
50ml cream
10 raspberries
15ml castor sugar
Extra raspberries for decorating
 
1. Beat the eggs and sugar together until light and fluffy.
2. Add the flour, baking powder and salt, then add the milk, oil and vanilla essence. Mix together until just combined. Fold in the chopped chocolate.
3. Pour the batter into a lined muffin tray. Bake in a preheated oven of 180°C for 12 to 15 minutes, or until they are cooked through and golden.
4. Once the cupcakes are cool, use a cupcake corer or sharp knife and remove the centre of each cupcake, cut off the crust and keep for later.
5. Heat the cream in a small pot. Once hot but not boiling, remove from the heat and add the chocolate. Allow the chocolate to gently melt into the cream. Leave to cool and firm up slightly.
6. Mash the raspberries with a fork and add the castor sugar. Place a teaspoon of berry coulis into each cupcake, top with another teaspoon of the white chocolate ganache.
7. Use the tops of the cupcake you saved earlier and place each top on again. Use the remaining ganache as icing and top with a fresh raspberry.

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