These are the best chocolate cupcakes I have ever tried, and the reason is not only because they contain so much chocolate and cocoa. This dessert, that goes perfectly well with a cup of coffee or cappuccino, doesn’t dry out while baking, but remains succulent and rich. Strongly recommend it!

Ingredients for 12 cupcakes:

• 140 g flour
• 140 ml milk
• 60 g dark chocolate
• 60 g sugar
• 60 g butter
• 30 g cocoa
• 2 eggs
• 2 tsp. baking powder
• 1 tsp. vanilla
• ¼ tsp. salt                                                        

Ingredients for the chocolate icing:

• 140 g double cream
• 120 g dark chocolate
• Chocolate sprinkles                                       

Preparation:

1. Preheat the oven to 160°C. In a bowl, beat in the egg, milk and sugar.
2. In a separate bowl, sift in the flour, and add in the baking powder, vanilla, cocoa and salt.
3. Melt the butter and add it to the mixture. Gradually add the flour while mixing.
4. Dice the chocolate into small pieces and add it to the cocoa mixture.  
5. Line a muffin baking tray with cupcake cases and divide the batter equally .

• Bake for about 18-20 minutes. Remove from the oven and leave on a cooling rack until completely cool.

Preparation of the chocolate frosting:

1. Melt the chocolate in a water bath.
2. Beat the double cream until you have soft peaks, then fold in the chocolate and stir well until combined.
3. Put the bowl into a fridge for about 30 minutes.
4. Transfer the chocolate icing into a piping bag.
5. Pipe the frosting onto your cupcakes and decorate with chocolate sprinkles! 

Bon appetit!