Double-Chocolate Decadence

Double-Chocolate DecadenceSo this weekend I am having guests over and this gives me the perfect excuse to indulge in my baking. A wonderful excuse to daydream about all those yummy recipes you could think off. The whole week I have planning what to make and two interesting choices came up. Recipes with chocolate and lemon, oh! not combined though, but it would be interesting to try it out sometime, maybe that should be the next experiment. Hmm well as they say everybody who is thinking of turning a cupcake hobby into a business should have at least THREE signature cupcakes. Ones you can make even when you are asleep :-). Would love to see how that turns out. Anyway, not that I am thinking of a business but then taking in small orders now and then won’t hurt so I have decided to try out some new recipes in order to find my signature cupcakes.

Cocoa powder

You all know I love chocolate so a chocolate cupcake is a sure thing. Now the question is how should it be, moist and fluffy or moist and dense? I have decided to try both but first with a moist and fluffy recipe. A recipe I adapted from All About Cupcakes (, chocolate obsession which I named Double-Chocolate Decadence. These cupcakes are very moist and not so sugary but really chocolaty. I topped it off with a whisked chocolate genache frosting.  Heavenly, the chocolate genache makes a very good frosting to these cupcakes as the rich and intense (used dark bittersweet chocolate) chocolaty taste combines well with the not too sweet cupcakes. You may be wondering if the bittersweet chocolate is not too bitter, but actually the amount sugar is perfect and does not need any addition. If you don’t want your frosting to have this intense chocolate taste you could either cut down on the amount of chocolate or use milk chocolate instead. I named them Double-Chocolate Decadence (I see this as a sinful indulgence for the sensitive soul ;-)). These moist cupcakes taste also very yummy the day after (I get so overwhelmed by the aromas after baking and can actually enjoy the treats the day after)

For 12 cupcakes I used

  • 150ml water
  • 75ml vegetable oil
  • 2 tsp vanilla flavour
  • ¼ tbsp white vinegar
  • 150g caster sugar
  • 175g plain flour
  • 1 tsp bicarbonate soda
  • 30g cocoa powder
  • 30g of chocolate chips (optional)

2013-05-25 13.22.32


The dry ingredients apart from the sugar are mixed and put aside. The water, sugar and oil are mixed together until the sugar is completely dissolved. The flower mixture is added in three additions making sure that the mixture is well combined without any lumps. Then lastly, the vinegar is added and whisked till all are well combined. The batter is very runny so let it sit in the fridge for a couple of hours to thicken or you can spoon them in and bake immediately after. I made mine a day ahead so it was in the fridge overnight.  If you decide to add the chocolate chips then mix them in just when you are about to bake with a spatula. Preheat the oven at 180oC. Spoon them into the baking form and bake for 18 minutes and let them cool.

For my frosting I used

  • 200g of 70% dark bittersweet chocolate chopped or dark bittersweet chocolate chips
  • 250ml of heavy whipping cream

2013-05-25 16.02.21


In a saucepan heat the cream under low heat constantly stirring until the cream begins to boil. Then take your cream from the fire and add your chocolate stirring gently and carefully so as not to incorporate air. When the chocolate is completely melted let it cool and then put in the fridge for at least 1 hour then whisk for about a minute. Make sure not whisk for too long as you could end up getting chocolate “butter” 🙂 (a new discovery) if you do. The mixture thickens when cooled but becomes soft again during whisking so it can be a bit hard to see if the whisked frosting is good enough to pipe but hold up the whisk (I used my hand mixer this time) to see if it is runny and if it doesn’t drip then it’s good to pipe. Mmmm yummy 🙂





6 thoughts on “Double-Chocolate Decadence

  1. Pingback: Summer berries Princess Cupcakes | Daisy's Desserts

  2. Pingback: Fluffy Chocolate cupcakes with orange flavoured frosting | Daisy's Desserts

  3. Pingback: What a teaser! Double Chocolate Malteser Cupcakes | Daisy's Desserts

  4. Pingback: Johannes’ christening cupcake | Daisy's Desserts

  5. Pingback: Johannes’ christening cupcake | Daisy's Desserts

  6. Pingback: Community festival and Women only Bazar cupcakes | Daisy's Desserts

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s