Possibly the best chocolate cupcakes you will ever have

Hi all!

Can I have a moment of your precious time to share with you an amazing chocolate cupcake recipe that has been tried and tested for about 1/4th of my total body weight. Most likely it is also responsible for those extra pounds.

This chocolate cupcake, which I make from pure Belgian chocolate is divine and very light. I warn you that these are so good you will probably are going to make a second batch. So take this into consideration if you go shopping.

I hope your supermarket has eggs and milk, then we are almost good to go. Now take your phone and type in a note what you will definitely are going to need.

For the chocolate cream topping:

100 ml cream
75 ml mlk
4 egg yolks
75 gr sugar
120 gr fine black chocolate (Belgian if available)
Xtra crumbled chocolate for on top

Recipe:

Put the whipped cream and the milk in a pan and heat it to a boil. Beat the egg yolks with the sugar. Pour half of the hot milk into the egg yolk mixture while whisking. Pour this back into the pan and heat the mixture over low heat, while stirring. The cream should not boil but should be heated to about 85 °. You will see that it then thickens and starts to bind. Pour the cream through a fine sieve onto the chopped chocolate and let it melt. Mix everything well, this is best with an immersion blender. Cover the chocolate cream with plastic and let it set overnight in the refrigerator.

For the cupcakes I use

190 g flour
220 gr fine sugar
40 gr cocoa powder
1½ tsp baking powder
1/4 tsp salt
115 gr butter, at room temperature
125 g sour cream
1 egg
2 egg yolks
1½ tsp vanilla extract
75 dark chocolate, chopped

Recipe:

Place baking sheet in the cupcake mould and preheat the oven to 175 ° C.

Put the flour, sugar, cocoa powder, baking powder and salt in a bowl and mix together. Add the butter, sour cream, egg, egg yolks and vanilla extract and mix everything until smooth in about 1 minute. Finally, mix the chopped chocolate pieces into the cupcake batter.

Using an ice cream scoop, fill the paper molds 2/3 full with the batter and bake the cupcakes for 21-27 minutes. After baking, immediately remove the chocolate cupcakes from the mold and let them cool on a grid.

Enjoy and let me know if you made them!