Celebrating International Chocolate day with Babingtons' Chocolate Cupcake Recipe

 

We're celebrating one of life's best indulgences with delicious chocolate cupcakes paired with our spicy and delicious Karha Chai blend. The perfect combination!

The recipe below has been a Babingtons favourite for many years… enjoy!

Ingredients for the Cupcakes:
125g salted butter, at room temperature
125g icing sugar
2ml natural vanilla extract
130g egg (approx 3 eggs)
125g flour
2g baking powder
5g cocoa 22%-24%
25g black chocolate 55%, melted
25g black chocolate drops

Instructions for the Cupcakes:
1. Preheat the oven to 320°F
2. Grease about 8 cupcake cases
3. Cream the butter, the icing sugar and the vanilla extract in a bowl until pale and fluffy
4. Slowly add half the amount of eggs, making sure each egg is blended well into the mix before adding the next egg.
5. Keep adding the eggs, alternating them with the sieved flour and the baking powder
6. Add to the mixture first the cocoa, then the melted chocolate and at the end the chocolate drops and mix well
7. Drop a tablespoon of the mixture in each cupcake case
8. Bake the cupcakes in the oven for 16-19 minutes or until golden and leave them to cool for at least 10 minutes before taking them out of the cases

Ingredients for the Buttercream:
125g soft salty butter
125g icing sugar
25g of bitter cocoa powder
Sugar paste decorations or chocolate drops
25ml of fresh cream

Instructions for the Buttercream:
1. Cream the butter, cocoa and the icing sugar in a bowl until fluffy and light
2. Gently add the cream and mix well
3. Insert the buttercream in a sac à poche and cover the surface of each cupcake