Milk Chocolate Cupcakes

These cupcakes are deliciously moist and has the softest of crumbs. Add to that the Chocolate Cream Cheese Frosting and you have a cupcake that adults and children will swoon over…

110g butter
60g milk chocolate, chopped
2 eggs
190ml sugar
10ml vanilla
125ml sour cream
125ml cocoa powder
190ml flour
2,5ml bicarbonate of soda
5ml baking powder
1,2ml salt

Preheat your oven to 180℃ and line a 12-hole muffin tin with paper cups.
Add the butter and chocolate to a heatproof bowl set over a saucepan with simmering water and allow the chocolate to melt.
Take the butter-chocolate from the heat, stir to amalgamate and allow to cool slightly while you get on with mixing the batter.
Add the eggs, sugar, vanilla and sour cream to the bowl of a stand mixer fitted with the paddle attachment and beat until mixed through and smooth.
Sift together the cocoa powder, flour, bicarbonate of soda, baking powder and salt in a separate mixing bowl.
Turn the mixer on low and add the cooled chocolate mixture.
Now add the flour mixture a tablespoon at a time until all the flour is incorporated into the batter.
Fill the paper cups by dividing the batter equally.
Bake the cupcakes for 18 minutes.
Take them from the oven and cool completely on a cooling rack before frosting.

Chocolate Cream Cheese Frosting

160g milk chocolate, chopped
170g butter, room temperature
110g cream cheese, room temperature
30g cocoa powder
60ml espresso coffee, room temperature
125g icing sugar, sifted

Place the chocolate in a heatproof bowl set over a saucepan of simmering water. Allow to melt completely and remove the bowl from the heat.
Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
Beat on high speed until the mixture is fluffy and light.
Mix the cocoa powder and espresso together and slow pour it into the butter mixture at a low speed.
Add the icing sugar a tablespoon at a time, until all of it is incorporated.
Drizzle the melted chocolate into the bowl and beat on medium speed for one minute.
NOTE: If the frosting is too soft to work with, simply leave it at room temperature – it will firm up as it stands. DO NOT put the frosting into the refrigerator!

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