Week 18. Double Chocolate Cupcakes

I wasn't sure what to make this week, but I'm trying to find good chocolate cupcakes to make for Alyssa's wedding. This was a very interesting recipe... especially chilled.



Double Chocolate Cupcakes

6 tbsp butter, softened
1/2 cup superfine sugar
2 eggs, lightly beaten
2 tbsp milk
1/3 cup semisweet chocolate chips
1 2/3 cups self-rising flour
1/4 cup unsweetened cocoa

Icing:

8 oz white chocolate, broken in pieces
2/3 cup low-fat cream cheese


Preheat the oven to 400 degrees F. Line two 12-hole muffin pans with 18 paper liners. Place the butter and sugar in a large bowl and beat together until light and fluffy, then gradually beat in the eggs. Add the milk, then fold in the chocolate chips. Sift in the flour and cocoa, then fold into the batter. Spoon the batter into the paper liners and smooth tops.
Bake in the preheated oven for 20 mins or until well risen and springy to the touch. Transfer to a wire rack to cool.
To make frosting, place the chocolate in a small heatproof bowl, set the bowl over a saucepan of gently simmering water, and heat until melted. Let cool slightly. Place the cream cheese in a separate bowl and beat until softened, then beat in the slightly cooled chocolate.
When cupcakes are cooled, spread a little of the frosting over the top of each, then let chill in the refrigerator for 1 hour before serving.

**Hannah's Hints**

* These come out a little dense and don't rise a lot. They're not terribly sweet. But they'd be an interesting morning treat!

* The white chocolate topping is SO good because it hardens a little after you chill it. Yummmmm...

* These might have been less dense if I actually folded in the flour and cocoa, instead of mixing it. Haha, oh experimentation...