For months I’ve been meaning to try out the mother of all chocolate frostings. The one that combines an ultimate taste explosion with absolutely every single fatty component you can possibly imagine. We’re talking butter, DOUBLE cream AND cream cheese - all in one semi technical recipe that is well worth the washing.
I’ve always felt positive about the fact that I am missing half of my brain, which making this recipe pretty much confirmed for me. The original ingredient list called for glucose and for some reason (the inadequate contents of my skull) I bought glycerin, after noticing the very moment the G was going into the saucepan that I bought the wrong stuff, I took a risk and just put it in and guess what? The results were still fabulous!
Adapted from Peggy Porschen's Heavenly Chocolate Cupcakes
For the sponge (makes 20 cupcakes):
8g good quality cocoa
125g dark chocolate
100g unsalted butter
2 large, free range eggs
Half tsp baking powder
Half tsp bicarb of soda
285g light brown sugar
180g plain flour
For the topping:
450g icing sugar
200g cream cheese
200g unsalted butter
1 tbsp glycerin/glucose
140ml double cream
160g dark chocolate
Start with the frosting. Heat the cream until simmering in a small saucepan. Add the chocolate and glycerin/glucose into a bowl and pour the cream over the top, stir well until nice and smooth. Let cool.
Put the cream cheese in another bowl and beat for half a second, until just smooth.
Cream the icing sugar and softened butter in the bowl of a freestanding mixer until pale.
Slowly pour all of the cooled ganache into the buttercream and mix until combined.
Take a third of the chocolate buttercream and gently stir into the beaten cream cheese.
Now add the chocolate cream cheese into the chocolate buttercream and gently stir till combined. Wrap in clingfilm and let set in the fridge.
Preheat the oven to 160 C.
For the cupcakes, using a saucepan (perhaps the same one as earlier?!) heat the milk, half the sugar and chocolate and bring to a gentle boil. Keep the chocolate on the lowest heat whilst get onto the next bit, occasionally taking it off heat so it doesn't burn.
In the bowl of a freestanding mixer beat the sugar and butter till very pale. Add one egg at a time and mix till frothy.
Put all of the dry ingredients into another bowl and stir together. Mix into the egg mixture till just combined.
Pour the chocolate mixture into the flour mixture, scraping the bowl, making sure to incorporate every little bit.
Pour all of the mixture into a measuring jug and line 2 cupcake trays with muffin cases.
Gently fill the cucpake liners two thirds full with batter.
Bake for 14 minutes, until they spring back to the touch.
Let cool on a wire rack and ice with the cooled and scrummy frosting!