Cupcake Jemma Really Easy Chocolate Cupcake

I love a good chocolate cupcake — especially one that’s rich but not over the top. When I saw that this recipe includes dark chocolate in both the cake and the icing, I knew I had to try it. This is another Cupcake Jemma recipe, and given how great the vanilla ones turned out, I was excited to see how this would fare.

Ingredients:
For the Cupcake Batter:

• 150g dark chocolate (70%)
• 350g plain flour
• 60g cocoa powder
• 370g caster sugar
• 1 teaspoon bicarbonate of soda
• 3 large free-range eggs
• 240ml coffee, cooled
• 240ml buttermilk
• 210ml vegetable oil

For the Buttercream Icing:

• 180g dark chocolate (70%)
• 300g unsalted butter, softened
• 540g icing sugar
• 4 tablespoons whole milk

Method:

For the Cupcake Batter:

1. Preheat the oven to 160°C/350°F/Gas 4 and line 2 cupcake/muffin trays with 24 cases.
2. Finely chop the chocolate (this is best done in the food processor), then tip into a large bowl and stir in the dry ingredients and 1/2 teaspoon of fine sea salt.
3. Whisk the wet ingredients together in a separate bowl with an electric mixer (I prefer the free-standing type), then gradually add the dry ingredients, whisking until all smooth.
4. Transfer the mixture to a small jug (you'll need to do it in batches), and carefully fill the paper cases just over two-thirds full.
5. Bake for 20 minutes, or until they spring back when touched.
6. Leave to cool, transferring to a wire cooling rack after 5 minutes.

For the Buttercream Icing:

1. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the base doesn't touch the water, then leave to cool for 5 to 10 minutes - the bowl should be just cool enough to handle.
2. Meanwhile, beat the butter with an electric mixer for 5 minutes, or until pale and smooth. Sift the icing sugar into a bowl, then add to the butter in two stages, beating well between each.
3. Gradually add the milk and beat for a further 5 minutes or until well combined.
4. Pour in the melted chocolate bit by bit, mixing as you go, then beat for a couple of minutes or until the icing is a rich, even chocolate-brown colour.
5. Once the cupcakes are cool, decorate them with the icing and enjoy.