CHOCOLATE OVERLOAD CUPCAKES

Sometimes, recipes need a fancy, long-winded title. Like my Chocolate Cheesecake with a Peanut Butter Cake Crust and Salted Peanut Dulce de Leche Topping.

I know, the title is so long you forget what you’re supposed to be doing before you’ve finished reading it. But all of those words (yes, all of them) were needed to sum up what the dessert was all about.

That’s not the case with these chocolate overload cupcakes. Nope. They need very few words to sum them up. They’re chocolate. They’re overloaded. And they’re obviously cupcakes. Nothing more is needed. My work here is done.

These chocolate overload cupcakes were inspired by my equally decadent and over the top chocolate overload layer cake with a Nutella frosting.

Neither of these overload cakes are to be taken lightly. They are dangerous in the wrong hands. Seriously though, they are crazily naughty, but are ideal for birthdays or special occasions when a delicious treat is order of the day.

Ingredients

• Cupcakes:
• 3 tablespoons (40g) butter
• ½ cup (100g) sugar
• 3/4 cup (100g) plain (all-purpose) flour
• 1 tablespoon + 1 teaspoon (20g) cocoa powder
• 1½ teaspoons baking powder
• 1 teaspoon vanilla sugar (or essence)
• ½ cup (120ml) milk
• 1 egg
• Frosting:
• 100g cream cheese
• 20g cocoa
• 75g icing sugar
• Toppings:
• sprinkles
• Maltesers
• chocolate chunks
• caramel sauce

Instructions

1. Pre-heat the oven to 350ºF (170°C) and prepare a muffin tray with cupcake cases.
2. In a large bowl whisk together the sugar and butter until it is nice and light.
3. Next, add the flour, cocoa, baking powder and vanilla sugar and continue to whisk just until everything is combined.
4. In a separate bowl, beat the egg and add the milk. Pour the liquid into the butter/flour mixture and mix until everything is well incorporated.
5. ...............................

for full recipes please see : www.theculinaryjumble.com

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