Chocolate Pearl Cupcakes
1 hr 10 min.
- For the cupcakes
- 2 eggs
- ½ cup dark brown sugar
- ½ cup unsalted butter (melted)
- 1 cup milk
- ½ tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder
- ½ tsp Baking powder
- For the chocolate frosting
- ¾ cup Dark chocolate (70% cocoa solids, chopped)
- ⅔ cup butter
- 1 ¾ cups powdered sugar
- 1 tsp vanilla extract
- milk (if needed)
- To decorate
- white Sugar pearls
- Chocolate pearl (milk, plain and white)
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a muffin tin.
Whisk the eggs and sugar in a mixing bowl until combined. Whisk in the butter and milk, followed by the vanilla.
Sift in the flour, cocoa and baking powder and stir until blended.
Spoon into the paper cases and bake for 20-25 minutes, until just firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the chocolate frosting: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
Beat the butter in a bowl until soft, then gradually sift in the icing sugar. Beat well until smooth.
Add the vanilla and stir in the melted chocolate until smooth (add a few drops of milk if the mixture is too stiff). Set aside to cool and thicken.
Spread the frosting on top of the cakes and sprinkle with the sugar pearls. Decorate with chocolate balls.