Sometimes, recipes need a fancy, long-winded title. Like my Chocolate Cheesecake with a Peanut Butter Cake Crust and Salted Peanut Dulce de Leche Topping.
I know, the title is so long you forget what you’re supposed to be doing before you’ve finished reading it. But all of those words (yes, all of them) were needed to sum up what the dessert was all about.
That’s not the case with these chocolate overload cupcakes. Nope. They need very few words to sum them up. They’re chocolate. They’re overloaded. And they’re obviously cupcakes. Nothing more is needed. My work here is done.
These chocolate overload cupcakes were inspired by my equally decadent and over the top chocolate overload layer cake with a Nutella frosting.
Neither of these overload cakes are to be taken lightly. They are dangerous in the wrong hands. Seriously though, they are crazily naughty, but are ideal for birthdays or special occasions when a delicious treat is order of the day.
Although the frosting is where the decadence lies, the actual cupcakes are simple and fairly unassuming. The recipe is tried and tested many times over and as yet, has never failed me.
The mountain of frosting is made with cream cheese (I much prefer it to buttercream) and topped with Maltesers, chocolate, sprinkles and caramel sauce. The great thing is you could overload the cupcakes with pretty much anything you fancied.
- 3 tablespoons (40g) butter
- ½ cup (100g) sugar
- 3/4 cup (100g) plain (all-purpose) flour
- 1 tablespoon + 1 teaspoon (20g) cocoa powder
- 1½ teaspoons baking powder
- 1 teaspoon vanilla sugar (or essence)
- ½ cup (120ml) milk
- 1 egg
- 100 g cream cheese
- 20 g cocoa
- 75 g icing sugar
- chocolate chunks
- caramel sauce
Pre-heat the oven to 350ºF (170°C) and prepare a muffin tray with cupcake cases.
In a large bowl whisk together the sugar and butter until it is nice and light.
Next, add the flour, cocoa, baking powder and vanilla sugar and continue to whisk just until everything is combined.
In a separate bowl, beat the egg and add the milk. Pour the liquid into the butter/flour mixture and mix until everything is well incorporated.
Bake in the middle of the oven for around 15-18 minutes. Cakes will be ready when a skewer comes out clean. Allow to cool completely on a wire rack before frosting.
For the frosting: sift the cocoa and icing sugar together then add to the cream cheese and beat until everything is well combined. Dollop some on each cupcake and then adorn them with anything you fancy (I used sprinkles, caramel sauce, Maltesers and chocolate). Stuff your faces and enjoy!