The following recipe comes from Hotel Chocolat, a luxury British cocoa grower and chocolatier, and is one of a number of gourmet chocolate recipes that can be found on the company’s website. The ingredients listed below make around 12 Cupcakes, with 20 minutes of preparation time. The only special equipment needed is a sieve, piping bag & nozzle, and muffin tray.
Ingredients for the Chocolate Cupcakes: (See the link at the bottom for measurement conversions.)
- 85g Hotel Chocolat Dark Chocolate for Cooking
- 85g butter, cut into 2cm cubes
- 100g soft light brown sugar
- 1 egg and 1 egg yolk at room temperature
- Half tsp vanilla extract
- 1 tbsp sour cream
- 75g self-rising flour
- 1 tbsp Hotel Chocolat Organic Cocoa Powder
- A pinch of salt
Ingredients for the icing:
- 30g Confectioners Icing Sugar
- 2tbsp Hotel Chocolat Organic Cocoa Powder
- 75g of soft unsalted butter
- 25g of melted Hotel Chocolat Dark Chocolate for Cooking
Preheat the oven to 350 deg. F/ Gas mark 4 and line a muffin tin with 12 paper cases. Add the Hotel Chocolat Dark Chocolate for Cooking, butter and sugar to a heatproof bowl, placed over simmering water and gently melt – taking care to stir continuously. Once melted and smoothly mixed, set aside to cool slightly.
Whisk together the eggs, vanilla and soured cream, then stir in the cooled chocolate mixture. Then, over the bowl, sift the flour, Hotel Chocolat Organic Cocoa Powder and salt and fold in. Spoon the mixture into the paper cases, filing them to around 2/3 full.
Bake in a preheated oven for approx 20 minutes, until the muffins are risen and just firm to the touch, then allow to cool for 5 minutes, before transferring to a cooling rack.
To make the chocolate topping, firstly melt the Hotel Chocolat Dark Chocolate for Cooking over lightly simmering water and allow to cool. Then beat the butter, confectioner’s sugar and Hotel Chocolat Organic Cocoa Powder together, and add in the cooled melted chocolate – a tablespoon at a time until a thick consistency is achieved, thick enough to pipe.
Use the piping bag to top the cakes with chocolate icing, starting at the centre of the cake and piping outwards. Finish with whatever decorations fit the occasion… Rudolph the Red-Nosed Reindeer?!
If this has tickled your chocoholic taste buds, Hotel Chocolat has much more to offer than this gorgeous chocolate recipe. If you’re thinking ahead to Christmas parties, the website has a variety of Christmas gifts including the spectacular ‘Rather Large Christmas Cracker’. This giant luxury Christmas cracker measures an impressive 64cm across, and is crammed with forty chocolates, twelve Christmas hats, and twelve jokes, all tied in thick ribbon. The Christmas range also includes exciting Chocolate Advent Calendars and Stocking Fillers. With a selection of chocolates with and without alcohol, there’s something for everyone to share at family parties and get-togethers.
See Hotel Chocolat for a wide range of Christmas gifts in the run up to the holiday season.
*** These chocolaty delicious cupcakes would also make an extraordinary Halloween treat!
Click the link for a great UK to US Cooking Measurement Conversions chart (opens in a new window).