Zutaten für Dark Chocolate Cupcakes
- Dark Chocolate
- 100ml milk
- 2 tbsp unsweetened cocoa powder
- 170g softened butter
- Caster Sugar
- 3 large eggs
- Self Raising Flour
- 50ml heavy cream
- Hazelnut Flavored Liqueur
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Zubereitung von Dark Chocolate Cupcakes
- Preheat oven to 160°C (320°F). Grease a 12-hole muffin tin and line with paper liners.
- In a small saucepan, combine 100g dark chocolate (chopped), 100ml milk, and 2 tbsp unsweetened cocoa powder. Stir over low heat until chocolate is melted and smooth. Remove from heat and let cool slightly.
- In a large bowl, cream together 170g softened butter and 200g granulated sugar until light and fluffy using an electric mixer.
- Add 3 large eggs one at a time, beating well after each addition.
- Gently fold in the cooled chocolate mixture.
- In a separate bowl, sift together 200g all-purpose flour and 1 tsp baking powder. Gradually add to the wet ingredients, mixing until just combined.
- Evenly divide batter among prepared muffin cups, filling about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze: In a heatproof bowl set over a saucepan of simmering water (double boiler), combine 150g dark chocolate (chopped), 50ml heavy cream, and 1 tbsp hazelnut liqueur (optional). Stir until smooth and melted.
- Let the glaze cool slightly to a pourable consistency.
- Drizzle the glaze over the cooled cupcakes.
- Garnish with fresh raspberries, other fruits, and whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
35g
Fat
121g
Carbs
11g
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