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Dark Chocolate Cupcakes

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“Who doesn't love a chocolate cupcake? These ones are extra special as they have a wicked chocolate-hazelnut glaze!”
READY IN:
50mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Grease a 12 hole muffin pan.
  2. Place chocolate, milk and sifted cocoa powder in a small saucepan and stir over a low heat until the chocolate has melted and is smooth.
  3. Remove from the heat and cool.
  4. Beat the butter and sugar in a small bowl, with an electric mixer, until light and fluffy.
  5. Add the eggs, one at a time, and beat until combined.
  6. Stir in the chocolate mixture and the sifted flour.
  7. Spoon mix evenly into muffin tray.
  8. Bake at 160 degree C for about 25 minutes, or until cooked.
  9. Cool cupcakes in the pan.
  10. To make the glaze, place chocolate, cream and liqueur in a small heatproof bowl over simmering water and stir until chocolate has melted.
  11. Cool the glaze a little then spoon over the tops of the cooled cakes.
  12. Decorate cakes with fresh raspberries or any fruit of your choice and perhaps some whipped cream!

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