Onto everyone’s favourite part of a meal, dessert! While red velvet is normally the favourite this time of the year, I decided to do something different with some simple chocolate cupcakes. If you want to make these cupcakes using red velvet, you can check out my recipe here.
While they look complicated, these cupcakes are surprisingly easy and quick to make. The Social Pill and Everything on a Plate will be putting up videos on how to make not just these cupcakes, but the rest of the series as well, so be sure to stay tuned on their pages for more!
For the cupcakes:
- 110g dark chocolate
- 250g flour
- 30g cocoa powder
- 1tsp baking powder
- ½ tsp baking soda
- 200g sugar
- 100g butter
- 1 cup milk
- 1 egg
- 1 tsp vanilla
For the icing:
- 225g Butter
- 400g Icing sugar
- 20g cocoa
- 1 tsp vanilla
For the edible blood:
- Red food colouring
- Corn syrup
Starting by mixing together the dry ingredients for the cupcakes in a bowl. Once well incorporated, set it aside.
Over a double boiler, melt the chocolate completely and set aside to cool.
Using an electric mixer, cream the butter and sugar together until smooth, meaning you cant feel sugar granules as much. It may seem like the butter has split, but don’t fret. As soon as you add in some flour, it’ll all be ok.
Next, break in the egg and add the vanilla essence. Make sure that the egg is mixed well into the batter.
Once the chocolate has cooled a little, add it to the batter. You want to make sure that the chocolate isn’t too warm since it can cause the egg to curdle and butter to melt.
In an alternating pattern, now add the flour mixture and milk. Start by adding a portion of flour, then half the milk, then flour again, the rest of the milk, and finally the rest of the flour. Allow the ingredients to mix well into the batter, before adding the next addition.
Add spoonfuls of the batter to a prepared cupcake tray and bake at 180C for 12-15 minutes or until a skewer comes out clean.
While the cupcakes are in the oven, you can move onto the icing.
In a large bowl whip the butter, icing sugar and vanilla essence until smooth. Next, add a ton of red food colouring. The chances of your icing really coming out the shade of blood aren’t great. What you need is something that helps deepen the colour. And that’s where cocoa powder comes in. By adding in just that little bit of cocoa powder, the shade of red you get is going to be very different.
Once the cupcakes are out of the oven and cooled, simply apply a thin layer of the icing.
To get the claw marks, I simply rolled out a thin layer of fondant which I cut into circles the size of the cupcakes. Gently stick the fondant onto the cupcake and using a very very sharp knife, cut through the fondant. Using the tip of your knife at these incisions, gently pull the fondant away from the cupcake to reveal a hole of sorts. The red icing should be peeking through the fondant.
To really get the full effect, make some edible blood using corn syrup, a little red food colouring and a pinch of cocoa powder. Simply use a toothpick to fill up the incisions with edible blood.
The final recipe for this series is an experiment we did, and so I thought I’d change things up a bit and only do that over on my Instagram. I’ll be posting it tomorrow, so stay tuned!