Triple Chocolate Cupcakes

Milk chocolate cupcakes filled with a devastatingly-good hot fudge sauce and swirled with a rich chocolate frosting – oh my gosh these cupcakes are amazing!

I haven’t made any cupcakes in a while and came across the perfect excuse to last week. It was a friend’s birthday and I searched the shops for a birthday card – they were all terrible. I did toy with the idea of getting him a My Little Pony ‘You’re 2!!!’ birthday card but got talked out of it. Apparently those sort of cards aren't suitable for men in their 50s. Hmph.

If I wasn’t going to get him a card, I had to get him a present. But what? Men are impossible to buy for, so that led me to a dead end. Then the wonderful idea of cupcakes came to me. Everyone loves cupcakes! Or so the internet says. Cupcakes and cats. And I wasn't allowed to couldn’t buy him a cat.

This recipe makes 12 cupcakes, but he only got 6 of them for his birthday. The other 6 had to go through a rigorous test tasting just in case someone sneaked into the kitchen and added something poisonous like vegetables or a sugar substitute.

Triple Chocolate Cupcakes

Ingredients

Cupcakes:

1 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup cocoa

3/4 cup white sugar

1 egg

2 teaspoons vanilla essence

3/4 cup cream

1/2 cup melted butter

1/4 cup grated chocolate

Frosting:

3/4 cup softened butter

2 teaspoons vanilla essence

3 tablespoons cream

1/3 cup cocoa

2 cups powdered sugar

Hot Fudge Sauce Filling:

You can find the recipe for my Hot Fudge Sauce here.

You only need about ½ a cup.

Recipe

1. Preheat the oven to 350°C. Whisk together the egg and sugar until it thickens and takes on a lighter color.

2. Pour in the milk, butter and vanilla and mix well.

3. Stir together the flour, baking powder, salt, cocoa and grated chocolate and fold into the wet ingredients.

4. Divide evenly into 12 cupcake liners and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.

5. Whilst the cupcakes are baking, prepare the frosting. Beat together the butter, vanilla and milk until well mixed. Add the cocoa and powdered sugar and beat until thick and fluffy.

6. To assemble, cut the centre out of each cupcake and fill with hot fudge sauce. Cut the top section off the piece of cupcake you removed and replace it like a lid. Top with the chocolate frosting.

These cupcakes are best stored in the fridge and served at room temperature.

I hope these cupcakes have made your Monday and little brighter. Unfortunately they’ve made mine a little more sad because I know they’re all gone!

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