Glazed Chocolate Cupcakes with Crumb Topping
1 hr 10 min.
- For the cupcakes
- ½ cup butter
- ½ cup light brown sugar
- 2 eggs (beaten)
- 1 ¼ cups all-purpose flour
- 1 tsp Baking powder
- ¼ cup cocoa powder
- ½ cup milk
- For the frosting
- ¼ cup unsalted butter
- ⅜ cup cream (38% fat)
- ½ tsp vanilla extract
- 3 ½ cups powdered sugar
- To decorate
- 5 ozs plain Dark chocolate (65% cocoa solids)
- 10 Chocolate
- 1 cup dark chocolate cookie crumbs
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place 10 paper cases in a bun tin.
Beat the butter in a mixing bowl until soft and light. Beat in the sugar and beat until light and fluffy.
Beat in the eggs, gradually until well blended. Sift in the flour, baking powder and cocoa and fold in gently until incorporated. Stir in the milk.
Spoon into the paper cases and bake for about 25 minutes until golden and firm to the touch.
For the frosting: beat the butter until soft and creamy. Beat in the cream and vanilla until blended.
Sift in the icing sugar and beat until smooth.
Spread the frosting on the cakes.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool and thicken slightly.
Drizzle the melted chocolate over the cupcakes. Place a chocolate square at an angle in the frosting and sprinkle with cookie crumbs.