Double Chocolate Cupcakes

I was with my dad for our last full day together, and since he is recovering so nicely I brought over a cookbook (100 Best Delicious Chocolate) and let him pick out a treat for me to make.  After careful consideration, he chose a good one.  We didn't have everything for it - it was just the frosting part that we didn't have, but I said I could improvise and make a better one.  And I totally did. 

It only makes 12 cupcakes, so I thought perfect, nothing too big incase it's not that great.  I got going on baking - and I before you know it they are baking away in the oven. 



before baking

Once all baked off - time to cool. 



naked cupcakes

So the frosting calls for white chocolate - I had used all that we had inside the cupcakes - and I wasn't going to go out and get more for this.  My mom had plenty of regular chocolate in the house so I just whipped up my own frosting.  I put 2 different kinds of chocolate and some butter in a bowl and metled it away.  Then I spooned it over the tops of each cupcake and then sprinkled some mini chocolate chips ontop to make them look cute.



dont these look good?!

Once the chocolate was set, my dad and I split one.  I'm not really a fan of cinnamon in my chocolate, but these were pretty tasty.  Heays is a huge fan of these - she said the more you eat them, the better they are.  So if you are looking for something different, give these a try.   Quick and easy. 

Double Chocolate Cupcakes

makes 12

scant 1 1/2 cups all purpose flour

1/3 cup unsweetened cocoa, plus extra for dusting

1 tbsp baking powder

1 tsp ground cinnamon

1/2 cup superfine sugar

6 1/2 oz white chocolate, broken into pieces or chips

2 large eggs

1/3 cup sunflower or peanut oil (i used vegetable oil and it worked just fine)

1 cup milk

1. Preheat the oven to 400 degrees.  Line a 12 cup muffin pan with paper liners.  Sift the flour, cocoa, baking powder and cinnamon into a large mixing bowl.  Stir in the sugar and 4 1/2 oz of the white chocolate.
2. Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk.  Stir into the dry ingredients until just blended.  Divide the batter evenly among the paper liners, filling each three-quaters full.  Bake in the oven for 20 minutes, or until well risen and springy to the touch.  Remove from the oven, let cool in the pan for 2 minutes, then remove and place them on a cooling rack to cool completely. 
3. Place the remaining white chocolate in a heatproof bowl, set the bowl over a saucepan of barely simmering water, and heat until melted.  Spread over the top of the cupcakes.  Let set, then dust the tops with a little cocoa powder and serve.