I found this amazing piece of art on recipezaar and bakingsheet blog..and I was inspired to try this recipe when I was trying to cut down on carbs and sugar...I have to say I was impressed with it. It taste soooo good and most of all, it satisfy my chocolate cravings..I made it into small cup cakes rather than big round cake so I can control my portion..Well, it didnt really work..Anyway, try it and hope you'll like it as much as I do...
Ingredients:
200g butter
226g chopped bittersweet chocolate (I use 72% chocolate)
3/4 cup sugar (I use half and half of sugar and Splenda)
4 eggs
1 tsp vanilla extract
1 tbp cocoa powder
Optional - Ganache topping:
226g chopped bittersweet chocolate (or you could mix bittersweet and milky chocolate)
1/2 cup cream (I use Elmlea single cream)
Instructions:
- Preheat the oven to 350F (~180 Celcius)
- Place cupcakes cases on a cupcake/muffin baking tray
- Mix butter and chocolate in a mixing bowl
- Melt together the butter and chocolate in a microwave working with 30 sec increment. Make sure both butter and chocolate are melted and mixed well
- Stir in the sugar into the chocolate mixture
- Let the mixture cool down for a few minutes
- Add in the eggs into the mixture one at a time and whisk it
- Add in the vanilla extract and cocoa powder, whisk again until smooth
- Pour in the mixture into the cupcake cases (about 3/4 full)
- Bake for about 10mins
- When done, turn off oven but leave the cupcakes in the oven for further 10 mins
- Remove from oven, remove from baking tray and cool the cupcakes
Instructions for the ganache topping:
- Using double boiler technique, melt together the chocolate and the cream until smooth
- Cool it down for couple of mins
- Spread over the cupcakes
This will make around 12-15 cupcakes depending on your cupcakes cases size. Store in an airtight container and chill them if you like. Feeling a bit naughty? enjoy the cupcake with a dollop of heavy cream..Mmmmm...heavenlicious!!
