I certainly wasn't disappointed. The cake itself was perfect - wickedly chocolaty, light, and moist. Almost more like a chocolate muffin in texture actually, and would be lovely with chocolate chips in.
As for the frosting... wow! Sweet, salty, creamy and soft; everything that a good frosting should be. I must admit that more a hefty portion didn't make it on to the cakes. But, it had to be thoroughly poison tested, right?
The only complaint I have is that because of the softness of the frosting and the warmth of my kitchen (it gets incredibly warm in there this time of year), I did have issues piping the frosting on. Next time I think I will chill it in the fridge for a bit before trying to use it. I opted for "artistically spread" instead, and was quite pleased with the end result!
Dark Chocolate Cupcakes (makes 12 standard-sized cakes)
- 115g butter, cut into chunks
- 60g dark chocolate, broken into pieces
- 45g cocoa powder
- 105g plain flour
- half tsp baking soda
- 3 quarters tsp baking powder
- 2 eggs
- 150g granulated sugar
- 1 tsp vanilla extract
- 115g sour cream
Put the chocolate, cocoa powder and butter into a small heatproof bowl and place over a pan of barely-simmering water. Stir occasionally until everything has melted and combined into a smooth, glossy mix. Set aside to cool slightly.
Meanwhile, in a large bowl beat the eggs together then add the sugar and vanilla and beat again until well combined. In another bowl combine the flour with the baking soda & powder.
Add the chocolate mixture to the eggs and stir it in thoroughly. Beat in about a third of the flour, then follow with the sour cream and combine thoroughly. Finally add the rest of the flour and beat until the mix is thick and smooth.