Rich chocolate muffin with a light and airy chocolate frosting, anyone? Naming these double chocolate cupcakes was actually an understatement. They are actually more like triple chocolate cupcakes! They have delicious cocoa powder in the dough, and we’re going to give them an extra kick my adding a big handful of chopped chocolate before topping it off with a delicious creme cheese/butter cream frosting flavoured with melted chocolate.
In this kind of muffins, the cocoa content of the chocolate you use really doesn’t matter. If you want to use white chocolate, milk chocolate, really dark chocolate or something in between, you can replace the chocolate I’m using for that, both in the dough and the frosting. I’m using the same chocolate in the dough that I’m melting for the frosting, but you can mix it up any way you want.
To make 12 wonderful chocolate muffins you’ll need
100g plain white flour
25g cocoa powder
1,5 teaspoon baking powder
A pinch of salt
A pinch of vanilla
50g soft unsalted butter
100g dark chocolate
To make the chocolate frosting you’ll need
75g soft unsalted butter
100g creme cheese
175g powder sugar
50g chocolate, melted
One of the best things about making these little beauties in Norway is the chocolate. I absolutely love Freias 47% cocoa chocolate. It tastes so good, and nothing in my beautiful Copenhagen can really compare. Danes just don’t do chocolate as good as us!
Combine the butter with all the dry ingredients and blend till it gets a sort of sandy consistency. If you have a hand mixer, that’s great. If you don’t, just use your hands!
Beat the egg and milk lightly, and pour it into the dry mixture a little at a time while stirring on quite high intensity. When everything is perfectly blended, you can turn the intensity down a little and whisk until it gets smooth. The best part? After all that hard work you get to taste the batter!
Now all that is left is the chocolate. I like my chocolate in quite big pieces, but just cut it whatever way you prefer!
Fill the muffin cups about 3/4 and place them in a muffin tin or baking tray.
While your cakes are in the oven you can prepare the chocolate frosting. Four ingredients. Super easy! Get your creme cheese, butter, powder sugar and chocolate out and measure everything.
Start by melting your chocolate so it can cool while you prepare the rest of the frosting. If the chocolate is still hot when your pour it onto the frosting it will melt the whole thing because there is butter in it (which is also why the muffins needs to be completely cool before you frost them).
While the chocolate is cooling down, beat the butter and creme cheese until smooth. Add a little powder sugar at a time, and whisk until the consistency is thick and smooth, and the frosting gets shiny. This might take a little longer than you’d think, so don’t panic about the whole thing looking a little dry. If you think that it doesn’t get smooth enough, just add a little milk. Pour the melted chocolate over the frosting and blend.
This frosting is so delicious! Decorate your cupcakes and enjoy, that’s all I can say. Mine always end up looking sort of rustic. Not by choice, but by lack of practice. Luckily the flavours don’t suffer from the lack of decoration skills!
These little cakes have a really nice depth to them. And no, it’s not too much to put both cocoa powder and chopped chocolate in the dough and top it off with chocolate frosting. There is no such thing as too much chocolate! I bet this frosting would taste amazing on vanilla muffins as well.