Double chocolate chunk cupcakes with a chocolate buttercream frosting

Chocolate = good.

Double chocolate = better.

Triple chocolate = best.

3 is definitely the magic number when it comes to the amount of ways you can stuff chocolate into things, and these cupcakes are certainly no exception.

I was trying to think of fancy new cupcake flavours the other day but my creative juices didn’t seem to really be flowing so I asked Mr H if he had any inspiration. His response? Chocolate cupcakes with chocolate frosting, quelle surprise. But instead of ignoring his suggestion I thought to myself you know what, let’s give the people what they want, and if they want chocolate, well chocolate is exactly what they’re going to get. After they’ve eaten their dinner of course, and that includes all the broccoli on your plate too please.

So I made him his chocolate cupcakes with chocolate frosting and just to spice things up a bit I threw some chocolate chunks into the batter too. Because that’s the kind of crazy shit that goes down at House of Hollingsworth.

Ingredients

  • 1 cup cacao powder
  • 1/2 cup ground almonds
  • 1/2 cup cashew butter
  • 1/2 cup coconut oil
  • 1 cup medjool dates
  • 1/2 cup maple syrup
  • 2 flax eggs (2 tbsp flax seeds soaked in 6 tbsp water and left for 10 minutes to thicken)
  • 3/4 cup almond milk

For the chocolate buttercream frosting

  • 1 cup cashews, soaked in water for at least 4 hours
  • 1 cup coconut cream
  • 6 tbsp cacao powder
  • 1/2 cup coconut oil
  • 8 tbsp maple syrup
  • 1 ripe avocado

First preheat your oven to 180 degrees. To make the cupcakes, add all the ingredients into a food processor and blend for about five minutes, stopping every couple of minutes to give the mixture a good stir, until you have a smooth chocolatey batter. Spoon this into cupcake cakes and bake in the oven for 30 minutes. Remove from the oven and place on a cooling rack for at least half an hour to cook while you make the frosting.

For the frosting, place all the ingredients in a food processor and blend for around ten minutes, stopping every couple of minutes to scrape down any mixture that’s climbed up the sides. The result should be super smooth and creamy, not to mention delicious! Place in the fridge for 20 minutes so that it can set (otherwise it will be too liquid to pipe onto anything) then spoon into a piping bag and frost away!

Love, Mrs H xx

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