Death By Chocolate

If you are in search of the perfect Chocolate Mud Cupcake then your quest ends here!

This is without a doubt my favorite chocolate cake recipe. I am not a light and fluffy chocolate cupcake kind of girl, I want my chocolate cake to be lush, full of flavor, totally satisfying and worth every single calorie!!

Whether I am making chocolate cupcakes or cakes, this is my absolute go to! The recipe itself has quite a few ingredients, but nothing crazy, so don’t be discouraged by that, and the first time you make it, like most recipes, it might take you a little longer. However, it is technically very simple to make, so once you get the hang of this one, you will never need another!! It is absolutely worth that initial effort, as this cake lasts longer, freezes well (which I would never normally encourage, but true in this case) and really hard to get wrong!!

The beauty of this recipe is that it is also super versatile! It makes for sensational cupcakes, gorgeous cakes and perfect desserts, it is rich, decadent and makes an impression wherever it goes. The Kwirky Husband’s favorite version of this is served hot with whipped cream and chocolate ganache sauce. Admittedly, this is hard to beat and a show stopping dessert option for any dinner party.

So for those of you who share the love of delectable chocolate cake, you are welcome and enjoy!

Death By Chocolate

Chocolate Mud Cupcakes

650g unsalted butter

650g plain chocolate (semi dark)

100mls espresso coffee

3 tsp vanilla extract

10 eggs (medium to large)

580g sour cream

600g plain flour

50g Cocoa powder

2 tsp bicarbonate soda

2 tsp baking powder

950 soft brown sugar (light or dark, either is fine, dark will create a slightly richer flavor).

Set oven temp to 140 c🇦🇺(284 f 🇺🇸)

In an extra large bowl, mix all dry ingredients together, flour, cocoa powder, bicarbonate soda, baking powder and soft brown sugar. Mix together using your hands and making sure that there is no hard lumps of sugar in the mix, then set aside.

In a mixing bowl, add the eggs and sour cream and whisk until well combined.

On the stove, melt butter and chocolate together carefully in a pot on medium heat, taking care to constantly monitor and stir so it doesn’t burn, once both ingredients have completed melted remove from the stove then add coffee and vanilla extract and stir in .

Pour the beaten eggs and sour cream mixture into the large bowl with dry ingredients and mix well by hand with mixing utensil, once all combined, then add the chocolate and butter mixture and continue to stir by hand until all mixtures are well combined.

Spoon into cupcake papers and bake for 18-20 minutes, poke with a metal skewer to test if cakes are ready, the skewer will come out clean when they are done. Do not open the oven when baking the cakes before the 18 minutes.

Remove cupcakes from the cupcake tray and let cool before icing with your favorite topping or, because they are sooooo good, just eat plain!

For the true hardcore chocoholics, finish with Chocolate Buttercream!

Chocolate Buttercream

200g softened unsalted butter

3/4 cup thickened cream (can be substituted with full cream milk)

1 tablespoon vanilla extract

1 cup of cocoa powder

8 cups of icing sugar🇦🇺(confectioner’s powder🇺🇸)

Cream butter until pale shade of yellow, add cream, vanilla extract and cocoa powder. Mix for approx. 2 minutes, then add half of the icing sugar, mix until combined then add the rest of the icing sugar, beat until silky in texture.

My Hot Tip: Once all the ingredients are combined, turn the speed up a couple of notches and whip it good! This is the time to taste test and add extra cream or icing sugar if needed, but just a little at a time until you get it just right. To test if you have the right consistency, taste the mixture and once you can bite down on it without any grittiness from the icing sugar…it is perfect!!

Happy Baking!