Chocolate Cupcakes

Name: Chocolate Cupcakes with Fudgy Chocolate Icing
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 100 Grams of Plain flour; 15 Grams of Cocoa powder; 5 Grams of Baking powder; 5 Grams of Baking soda; 100 Grams of White sugar; 125 ML of Water; 5 Grams of Instant coffee; 50 Grams of Butter; 2 Tbsp of Vegetable oil; 90 Grams of Sour cream; 1 Piece of Organic Eggs; 5 ML of Vanilla essence; 12 Piece of Cup cake paper case; 100 Grams of Butter; 75 Grams of Icing sugar; 30 Grams of Cocoa powder; 60 Grams of Sour cream; 60 Grams of Belgian dark chocolate

with Fudgy Chocolate Icing

These moist cupcakes with velvety chocolate ganache are perfect for chocoholics!

Cals 254 · Prot 3 · Carbs 24 · Fat 16

Family Friendly

60 min

Chocolate Cupcakes with Fudgy Chocolate Icing

These moist cupcakes with velvety chocolate ganache are perfect for chocoholics!

Cals 254 · Prot 3 · Carbs 24 · Fat 16

Family Friendly

Ingredients

Cupcakes

Plain flour 10*11*

100 Grams

Cocoa powder

15 Grams

Baking powder

5 Grams

Baking soda

5 Grams

White sugar

100 Grams

Water

125 ML

Instant coffee

5 Grams

Butter 4*

50 Grams

Vegetable oil

2 Tbsp

Sour cream 4*

90 Grams

Organic Eggs 5*

1 Piece

Vanilla essence

5 ML

Cup cake paper case

12 Piece

Chocolate ganache

Butter 4*

100 Grams

Icing sugar

75 Grams

Cocoa powder

30 Grams

Sour cream 4*

60 Grams

Belgian dark chocolate 9*

60 Grams

Allergens

*10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *9 Soya

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1057 / 254
Fats (g)	15.9
of which saturated (g)	9.8
Carbohydrates (g)	24
of which sugars (g)	18.2
Fibers (g)	0.3
Proteins (g)	3.1
Salt (g)	0.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep dry ingredients

Preheat the oven to 170°C (no fan).
Remove all butter from the fridge and allow to soften.
To a large bowl, sift in the flour, 15g cocoa powder, a pinch of salt, baking powder and baking soda.
Add the sugar and whisk well until combined. Set aside.
Boil the measured water and pour into a cup or jug with a spout.
Add the instant coffee, and mix until dissolved.

Tip! If cooking for kids, exclude the coffee and add only hot water, as preferred.

2 Prep wet ingredients

In another bowl, add the 50g butter and melt in the microwave.
Cool slightly, then whisk in the vegetable oil, 90g sour cream, egg and vanilla until creamy.

3 Combine batter

Add the dry ingredients into the wet ingredients.
Whisk until mostly combined, then pour in the hot coffee and mix really well.
The batter will be smooth with a runny consistency.

Tip! The hot coffee won't impart much flavour, but will only enhance the rich chocolate in the cake, and dissolve the sugar.

4 Bake

Line a muffin pan with the cupcake cases.
Evenly share the batter into the liners and bake in the centre rack of the oven for 20-25 minutes, or until a toothpick comes out clean in the centre.
Cool the cupcakes completely in the pan or chill in the fridge for 30 min.

5 Make icing

Meanwhile, melt the chocolate in the microwave.
In a large bowl, using a spatula or electric beater, beat the butter until smooth.
Add the icing sugar, 30g cocoa powder and 60g sour cream and mix until smooth.
Add the melted chocolate and gently stir through to combine.