Triple chocolate cupcakes with chocolate buttercream

[trishawisha]

The trifecta of chocolate cupcakes: dark semisweet chocolate, dark cocoa, and chocolate chips. :)



And yes, they were absolutely yummy!
[EDIT] Recipe added as per _sweet_poison_'s request :) The chocolate base is the Florentine Cupcakes recipe from the Australian Women's Weekly Cupcakes recipe book. I just added the choc chips because I like tiny bursts of chocolate on every bite! :)

The buttercream frosting was taken from the Ice-Cream Cone Cupcakes recipe, from the same book. I just sprinkled dark chocolate shards on top to make it even extra chocolate-y!

Triple Chocolate Mud Cake

60g dark eating chocolate, chopped coarsely
2/3 cup water
90g butter
1 cup (220g) firmly packed brown sugar
2 eggs
2/3 cup (100g) SR flour
2 tbsps cocoa powder
1/3 cup (40g) almond meal
50g chocolate chip morsels

• Preheat oven to 170 deg C, 150 deg C fan forced. Line 12-hole standard muffin pan with paper cases.
• Combine chocolate and water in small saucepan; stir over low heat until smooth.
• Beat butter, sugar, eggs in small bowl with mixer until light and fluffy.
• Stir in sifted flour and cocoa, almond meal, and warm chocolate mixture. Divide mixture among cases.
• Bakecakes for 25 minutes. Turn cakes onto rack to cool.

Chocolate Buttercream Frosting
125g butter, softened
240g icing sugar
2 tbsps milk
1 1/2 to 2 tbsps cocoa powder (to your liking.... I liked mine very chocolate-y!)

• Beat butter in small bowl with electric mixer until light and fluffy.
• Beat in sifted icing sugar and milk, in 2 batches.
• Add sifted cocoa and pipe on to cooled cupcakes

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