Food Network UK

Spicy double dark chocolate cupcakes

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  • If you're partial to a chunk or two of dark chocolate, you'll love these.
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Ingredients

  • 625g plain flour
  • 2 2/3 tsp baking powder
  • 2 2/3 tsp bicarbonate of soda
  • 110g dry chocolate pudding mix
  • 15g wheat germ
  • 1 tbsp ground white pepper
  • 1 1/3 tsp salt
  • 790g sugar
  • 255g vegetable shortening
  • 6 whole eggs
  • 2 tbsp plus 1 1/2 tsp pure vanilla essence
  • 170g unsweetened cocoa powder
  • 225g dark chocolate, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped

  • For the cherry filling:

  • 225g cherries, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 55g cognac

  • For the pistachio mascarpone Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

  • 280g mascarpone cheese
  • 1 tbsp pistachio compound
  • 1 tsp almond essence
  • 200g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar

Use imperial measurements

Method

How to make Spicy double dark chocolate cupcakes

1) Preheat the oven to 180C/Gas 4. Line the Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups of a standard-size 12-cup cupcake tin with paper baking cases.

2) Sift the flour, baking powder and bicarbonate of soda into a small bowl. Add the pudding mix, wheat germ, pepper and salt to the flour mixture and set the bowl aside.

3) In a bowl of an electric stand mixer with a paddle attachment, cream the sugar and shortening together, until the mixture is fluffy, about 5 minutes. Scrape down the bowl and then slowly add the eggs, one at a time, scraping the sides of the bowl after each addition. Add the vanilla essence.

4) While adding the eggs, put 850ml water in a saucepan and bring to the boil. Put the cocoa powder in a medium bowl and pour the boiling water over, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisking until smooth.

5) Turn off the mixer and add the liquid cocoa to the batter. Let the mixture come together then add the dry ingredients to the batter. Remove the bowl from the electric mixer and scrape the bowl to incorporate all the ingredients. Fold in the Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped dark chocolate.

6) Fill the prepared paper cake cases three-quarters full with batter and bake until a toothpick inserted in the top comes out clean, 18 to 20 minutes. Leave the cupcakes to cool completely.

7) Fill the centre of the cupcakes with the cherry filling and top with the pistachio mascarpone Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing .

To make the cherry filling:
Mix the cherries and cognac together in a bowl and leave to sit for 10 to 15 minutes.

To make the pistachio mascarpone Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :
Cream the cheese with the pistachio compound and almond essence (don't over mix). Add the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar to taste.