Really Rich Cupcakes

Really Rich Cupcakes
Staff Writer
therescuebaker.com

These dark chocolate cupcakes are perfect for the holidays when paired with festive baking cups. This recipe is courtesy of the Divine Chocolate Cookbook: Heaven Chocolate Recipes with a Heart and The Rescue Baker.

12
Servings
181
Calories Per Serving
Deliver Ingredients

Ingredients

For the cupcakes

  • One 3.5-ounce dark chocolate bar, such as Divine Chocolate
  • 1 Teaspoon instant coffee powder
  • 1 3/4 sticks unsalted butter
  • 1 Cup granulated sugar
  • 4 eggs
  • 1/2 Cup sour cream
  • 1 1/2 Cup all-purpose flour
  • 2 Teaspoons baking powder

For the chocolate glaze

  • One 3.5-ounce dark chocolate bar, such as Divine Chocolate
  • Tablespoon light corn syrup
  • 2 Tablespoons unsalted butter

Directions

For the cupcakes

Preheat the oven to 350 degrees. Break up the chocolate bars and melt gently. Add coffee powder and stir until dissolved. Remove the bowl from the heat and leave to cool until needed. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition.

Stir in the sour cream on low speed, followed by the flour and the melted chocolate, mixing gently until thoroughly combined. Spoon the mixture evenly into a muffin tin lined with festive baking cups. Bake for about 25 minutes until firm to the touch. Remove from the tin and leave to cool on a wire rack.

For the chocolate glaze

Break up the chocolate and melt gently. Remove the bowl from the heat and stir in the corn syrup and butter. Leave to cool and thicken slightly, then either dip the top of the cupcakes into the topping or spoon it on. Leave to set.

Nutritional Facts

Total Fat
2g
3%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
5mg
2%
Carbohydrate, by difference
36g
28%
Protein
3g
7%
Vitamin A, RAE
15µg
2%
Calcium, Ca
162mg
16%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
49µg
12%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Niacin
2mg
14%
Phosphorus, P
40mg
6%
Selenium, Se
9µg
16%
Sodium, Na
122mg
8%
Water
11g
0%

Cupcake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Cupcake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Cupcake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,