Cake for one or something to feed a whole company? Check out this Chocolate Cupcake Recipe that buys the approval of everybody!
Course Dessert
Cuisine American, Sugar free recipe
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Ingredients
Chocolate muffins
3medium Eggs
½teaspoonSalt
½cupButtermelted
2tablespoonsHoney or sweetener of choice to taste
1½teaspoonsVanilla
1teaspoonBaking powder
1teaspoonBaking soda
½cupCocoa powder
2½cupsFlour
1cupButtermilk or Whole milk
½cupChocolate chips
German chocolate buttercream
2cupsMilk
2medium Egg yolks
5tablespoonsCocoa powder
6tablespoonsCorn starch
1cupButter
2tablespoonsHoney or sweetener of choice to taste
Instructions
Chocolate muffin
Whisk eggs until light yellow. Keep on whisking and incorporate salt, melted butter, honey or sweetener of choice, vanilla, baking powder and baking soda. Adding baking soda and baking powder now, ensures optimal distribution.
Whisk in cocoa powder then flour. Depending on the flour moisture content, we'll end up with a pretty tough dough but our kitchen robot should have no problem coping with it. If working by hand, swap the order and add buttermilk at the first step and leave baking powder and baking soda to the end. For more detailed instructions check out: Chocolate Muffin Recipe
Whisk the buttermilk quickly in but throughout, 30-60 seconds should do it. Adding baking powder and baking soda together will result a reaction between the acid in buttermilk and the base in the baking powder which ruins the fluffiness of our cake.
If chocolate chips are used, fold them in quickly. Leave some chocolate chips to sprinkle on top.
Quickly pour the batter into the muffin forms and even faster decorate them with chocolate chips if desired.
Place the chocolate muffins into the middle rack of 350°F / 180°C preheated oven until the inner temperature of the cake reaches 208°F / 98°C. Which should happen in 30 – 40 minutes.
German chocolate buttercream
Warm the milk up in a pot on medium heat until it starts to bubble gently.
In a medium bowl, whisk the egg yolks, cocoa powder, honey or sweetener of choice, vanilla and corn starch for about a minute until lump free.
Gradually whisk in about ½ cup of the hot milk.
Slowly pour all of the egg yolk mixture into the scalding milk while stirring vigorously until the mixture seems completely dissolved.
Keep warm and continuously stir until the custard thickens. Let the custard cool to room temperature.
Cream the butter.
Whisk the creamed butter and custard together.
Assembly
Fill the buttercream into a pastry bag and with our favorite icing tip decorate the muffins.
As a finishing touch sprinkle on some chocolate flakes or even a couple of berries if consumed within a day.