Egg-free Double Chocolate Frosted Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
24
- For the cakes
- 2 ½ cups self-rising flour (sifted)
- ½ cup cocoa powder
- 1 ¼ cups light brown sugar
- ½ tsp baking soda
- ½ cup butter (melted)
- 1 cup milk
- 1 Tbsp white wine vinegar (to taste)
- 1 tsp vanilla extract
- For the dark chocolate buttercream
- ⅔ cup plain Dark chocolate (70% cocoa solids, chopped)
- ¼ cup unsalted butter
- ¾ cup powdered sugar
- For the white chocolate buttercream
- ½ cup white chocolate (chopped)
- 1 ¼ cups powdered sugar
- ¼ cup unsalted butter
- ½ Tbsp cream (35% fat)
Preparation steps
1.
For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 24 paper cases or mini muffin cups in muffin tins.
2.
Combine the flour, cocoa, sugar and bicarbonate of soda in a mixing bowl. Make a well in the centre.
3.
Whisk together the butter, milk, vinegar and vanilla. Pour into the well and stir gently until just combined.
4.
Spoon into the cases and bake for 20 minutes, until a skewer inserted in the centres comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the dark chocolate buttercream: melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
6.
Add the icing sugar and stir well until combined. Set aside for 15-20 minutes until firm. Beat until smooth.
7.
For the white chocolate buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
8.
Beat the butter and icing sugar until fluffy and pale, then beat in the cream and melted chocolate until smooth. Set aside for 15-20 minutes until firm.
9.
Spoon both buttercreams side by side into a piping bag, so that the colours sit evenly next to each other inside the bag.
10.
Pipe a swirl onto each cake.
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