These chocolate dipped cupcakes are so decadent and rich and one of our favourite chocolate cakes at Goodtoknow!
Not only do they have a chocolate sponge, but the tops are covered in a sweet and creamy vanilla buttercream and then dipped into melted chocolate and then left to set for a solid crunchy milk chocolate flavour on your moist sponge.
These really are a chocoholic’s dream! We won’t tell if you don’t share them with your family…
- 50g cocoa powder
- 200ml boiling hot water
- 125g butter, softened
- 150g caster sugar
- 50g dark brown sugar
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 200g self-raising flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 120g butter, softened
- 200g icing sugar, sifted
- 1 tsp vanilla
- 2 tsp milk
- 200g milk chocolate, for dipping
To make this cupcake recipe, preheat oven to 180°C/Gas Mark 4. Line a 12-hole muffin tin with cupcake cases.
Stir the hot water with the cocoa until smooth and leave to cool.
Sift the flour, baking powder, baking soda and salt together and set aside.
Cream the butter and sugar until light and fluffy, add the vanilla extract. Add the eggs one at a time, beating well after each addition.
Add the flour in one go. Then the cooled cocoa powder.
Spoon the mixture into the cupcake cases and bake for 18 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.
To make the buttercream cream the butter, gradually add the sugar until smooth and creamy. Mix in the vanilla and milk.
Pipe the buttercream onto the cupcakes using a piping bag with the piping nozzle of your choice attached. Leave to set for about 20 minutes.
Then melt the milk chocolate in a deep bowl either in the microwave or placed over a pan of water, and carefully dip the top of each cupcake into it.
Top tip for making Chocolate-dipped cupcakes
You can dip your cupcakes in any type of chocolate - we think white chocolate would be delicious!