Dark chocolate cupcakes with truffle icing - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Dark chocolate cupcakes with truffle icing By You Magazine - June 14, 2018 Calling all chocoholics – rich, sweet and dangerously moreish, these little dark chocolate cupcakes with truffle icing are the perfect bites to accompany to a cup of strong tea or coffee. Once you’re prepared the sponges, the two-ingredient icing is a doddle to make, and elevates the cupcakes to another level of luxury. Pile them high on a cake stand or your favourite platter to serve. Chris Alack MAKES ABOUT 18 25g cocoa powder 50g unsalted butter diced 100g golden caster sugar 1 medium egg 85g plain flour ½ tsp bicarbonate of soda ¼ tsp baking powder icing sugar for dusting (optional) 100g dark chocolate (about 70 per cent cocoa solids) 100ml double cream 1. Preheat the oven to 200C/180°C fan /gas 6 and arrange 18 paper cases inside fairy cake trays. Pour 100ml boiling water over the cocoa in a small bowl and whisk until smooth, then leave to cool to room temperature. 2. Place the butter and sugar in the bowl of a food processor and cream together until pale. Incorporate the egg, the dry ingredients and finally the cocoa solution. Spoon the mixture into the paper cases so they are about half full, and bake in the oven for 17–20 minutes until risen and springy to the touch. Remove and leave to cool. Dust with a little icing sugar if wished. 3. To make the icing, break the chocolate into pieces and place in a small bowl. Bring the cream gently to the boil in a small pan. Pour the hot cream over the chocolate, set aside for a few minutes, and then stir to melt. Leave it a few minutes longer and stir again – you should have a thick glossy cream. Drop a teaspoon of the icing onto each cake and swirl it or spread it decoratively to your liking. Recipes by Annie Bell. Food styling by Claire Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved