Midnight Cocoa Cupcakes
- Anthology of Crumbs
- Oct 8
- 1 min read
1
Searing the Beef
Use high-quality dark chocolate for the best flavour.
Add a teaspoon of espresso powder to deepen the cocoa.
Frosting can be made ahead and stored up to five days in the refrigerator.
Bring frosting to room temperature before using.
Sprinkle with chocolate curls or sea salt for a beautiful finish.
Notes
1
Preheat oven to 320°F (160°C) and line a 12-cup muffin tin with paper cases.
2
In a mixer, beat butter, sugar, and vanilla for 10–12 minutes until pale and creamy. Add eggs one at a time, beating well after each.
3
Add flour, baking powder, cocoa, and milk, mixing until just combined. Fold in the melted chocolate.
4
Divide evenly among the cases and bake 18–20 minutes or until a skewer inserted in the centre comes out clean. Cool completely on a wire rack.
5
For the frosting, beat butter until creamy and pale, about 6–8 minutes. Add icing sugar, cocoa, and milk, and continue beating until light and fluffy. Spread or pipe onto cooled cupcakes.
Instructions
salted butter 125 g (softened)
plain flour 1 cup (130 g)
sugar ¾ cup (150 g)
cocoa powder ¼ cup (25 g)
double acting baking powder 1½ tsp (6 g)
eggs 2
milk ½ cup (120 ml)
vanilla extract 1 tsp (5 ml)
dark chocolate 150 g (melted)
Cupcakes
butter 250 g (softened)
icing sugar 2 cups (250 g sifted)
cocoa powder ½ cup (50 g sifted)
milk ¼ cup (60 ml)
Chocolate Frosting
Midnight Cocoa Cupcakes
Anthology of Crumbs
The kind of cupcake that belongs to winter evenings and slow afternoons. Butter turns soft beneath sugar, cocoa deepens in the bowl, and melted chocolate folds in like a secret. Each bite is tender, rich, and quietly celebratory, made for sharing or saving for yourself.
Servings :
12
Calories:
Prep Time
20 min
Cooking Time
20 min
Rest Time
10 min
Total Time
50 min
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