Easy Double Chocolate Chocolate Coin Cupcakes Recipe

Double Chocolate Chocolate Coin Cupcakes

... Phew! Enough chocolate there? I'm a firm believer that there is no such thing as too much chocolate, if adding more chocolate is an option, then it should be done. These were made late one night when my mother confessed a craving for both chocolate coins and cake.. and so the double chocolate chocolate coin cupcake was born. They are also a great way to use up any chocolate coin sweets that may be left over after the Christmas holidays! (If they haven't been snatched up already). This is a simple chocolate and chocolate buttericing recipe that is super easy and quick to make and decorate (while still looking effective!). 

A Chocoholic's dream

If you're a chocoholic then these are the cakes for you, combining both dark and milk chocolate with a sweet old coin on top.

Makes 12 - 24

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

140g Self-Raising Flour

80g Plain Cocoa Powder

A Splash of Milk

For the buttericing:

140g Butter

340g Icing Sugar (+ more if necessary)

1 to 2 tbsp Milk (+ more if necessary)
3 to 4 tbsp Cocoa Powder

6 to 12 Chocolate Coins

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Fold in the flour and cocoa powder, a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Spoon the mixture into the cases until half full.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are slightly dark and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Mix in the cocoa powder.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
• Dust cakes with some more cocoa.
• Cut chocolate coins in half and place one half on each cake.
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days.
  

Tips & Serving ideas

• Try drizzling some melted chocolate on top.
• Decorate with chocolate shavings or sprinkles.
• These were served with a big mug of milky hot chocolate.. try it!

Cara X