Soft. Fluffy. Creamy. Delicious. Scrumptious. Divine. These are the words used to describe these cupcakes. When it comes to chocolate cake, I like to think it’s never too much. I totally had fun baking these, and I’m sure you will too.

Ingredients

For the Cupcakes

250g unsalted butter, softened

2 cups granulated sugar

1 1/2 cups chocolate milk

3 large eggs, room temperature, well-beaten till foamy

3 cups plain flour

2 level tablespoons baking powder

A pinch of salt

1 cup unsweetened cocoa powder

2 heaped tablespoons instant coffee, dissolved in 1 tablespoon hot water

1 tablespoon vanilla essence

Ferrero Rocher chocolate balls

Malted Chocolate balls to decorate

For the Frosting

500g icing sugar, sifted

200g butter

1 cup unsweetened cocoa powder

4 tablespoons chocolate milk

2 tablespoons instant coffee dissolved in chocolate milk

1 tablespoon vanilla essence.

Makes 24 cupcakes | Total baking time: 45 minutes

Preparation

• Pre-heat the oven to 190°C and arrange a rack in the middle. Fill the cupcake mold with paper liners.
• Sift together the measured flour, cocoa powder, baking powder and salt in a dry bowl; set aside.
• Dissolve instant coffee in boiling water, add to chocolate milk, set aside.
• Using your mixer, cream the butter, sugar and vanilla essence together for at least 8-10minutes on high speed until pale white and very fluffy.
• With mixer still running, add the beaten eggs to your creamed moisture. Allow to be well incorporated.
• Add the flour mixture in 3 batches, alternating with the milk, mixing thoroughly after each addition, ending with flour.
• Add a ball of Ferrero Rocher chocolates to each mold.
• Using a tablespoon, add 2 generously heaped spoons of batter to each mold. It should be just over half full.
• Place in the centre of your preheated oven.
• Allow to bake for approximately 15minutes, then check for “doneness”. Your cupcakes are done when a clean toothpick inserted in the middle comes out dry.
• Remove from oven, leave in mold for 5 minutes, then remove from mold to cool completely.

Chocoffee Buttercream Frosting

• Dissolve instant coffee in 1 tablespoon of water. Add to chocolate milk. Add vanilla essence to the chocolate milk mixture.
• Sift together icing with unsweetened cocoa powder.
• With your mixer at high speed, mix butter with 1 1/2 cups icing sugar/cocoa powder mixture for 2 minutes.
• Add chocolate milk. Allow to mix for 2 minutes, and add remaining icing sugar.
• Mix at high speed for 3 minutes until it gets to a piping consistency.
• Pipe or spread onto the now cooled cupcakes. Decorate each cupcake with malted chocolate balls.
• Serve with coffee or ice cream.

About Ugo Chiori

A seasoned talent with extensive experience in baking, Ugo Chiori (owner of McCreamyz Cupcakes and Desserts) has been creating yummy cupcakes and desserts with distinct flavor combinations for well over 6 years. Armed with the freshest and best ingredients, these recipes of hers are a way of giving back to the world in which she’s found creative satisfaction.