These chocolate cupcakes take indulgence to the next level. For a little extra wow factor, you could fill your cupcakes with your favourite caramel sauce, see GH TIP.
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Yields:
12 serving(s)
Prep Time:
45 mins
Cook Time:
25 mins
Total Time:
1 hr 10 mins
Cal/Serv:
330
Ingredients
50g
cocoa powder, sifted
100g
light soft brown sugar
1tsp.
vanilla bean paste
125g
unsalted butter, softened
125g
caster sugar
2
medium eggs
200g
self-raising flour
FOR THE FROSTING
200g
sweetened condensed milk
15g
butter
1Tbsp.
cocoa powder
50g
dark chocolate, finely chopped
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and line a 12-hole muffin tin with cupcake/muffin cases. In a heatproof jug, whisk the cocoa powder, brown sugar and vanilla with 125ml just-boiled water, until smooth.
Step 2Put the butter and caster sugar in a large bowl and beat with a handheld electric whisk until pale and fluffy. Add the eggs one at time, beating well after each addition.
Step 3Add 1/2 the flour, followed by 1/2 the cocoa mixture, and beat to combine. Repeat with the remaining flour and cocoa mixture, beating until just combined. Divide between the cases and bake for 15-18min, until risen and a toothpick inserted into the centre comes out clean. Transfer to a wire rack to cool.
Step 4While the cakes are cooling, make the frosting. In a medium pan over low heat, stir the condensed milk, butter and cocoa powder until melted and combined. Add the chocolate and stir to melt. Remove from heat, scrape into a bowl and leave to cool slightly, uncovered, stirring occasionally.
Step 5Spoon or spread the chocolate frosting on to the cupcakes using a small palette knife. Serve.
GH TIP To fill your cupcakes with caramel, using a small sharp knife or apple corer, carve a small hole into the top of each cooled cake and fill each hole with 1tsp soft caramel or caramel sauce. Complete recipe to serve.
TO STORE Store in an airtight container at room temperature for up to 3 days (the frosting will lose some of its shine after a day but will still taste delicious).
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
