Chocolate Milk Cupcakes

I've tried various recipes for chocolate cupcakes. Some have been too dry, some too hard and some just haven't got the right taste. I've FINALLY gotten a keeper. I adapted it from Australian Women's Weekly : Cupcakes, Cheesecakes & Cookies book. Divine!

I've already made it twice within one week 'cos it's been a huge hit. I did one batch with Belgian Chocolate and another with Milk Chocolates. Both were so addictive.

Chocolate Milk Cupcakes

(Makes approx. 14-16 Medium Sized cupcakes)

Ingredients

250g Softened Butter

1 1/2 Cups Brown Sugar

160g Milk Cooking Chocolate OR Belgium Cooking Chocolate (Or Substitute Cooking Chocolate of your Choice)

1 Cup Milk

1 Cup Plain Flour

1 Teaspoon Sodium Bicarbonate

1 Teaspoon Vanilla Essence

2 Eggs

1. Heat fan forced oven at 150 celcius for fan-forced oven or 170 celcius for conventional oven.

2. In a small saucepan, melt butter, brown sugar and chocolate. Taking care it does not boil. Pour into medium sized bowl and leave to cool for 15 minutes.

3. Add one cup of milk into chocolate mixture.

4. Sift plain flour and sodium bicarbonate into the mixture and stir well.

5. Finally, add essence, eggs and beat well.

6. Place in oven and back for approximately 30 minutes.

Whilst waiting, you can also make the Chocolate Ganache. I made two variations, both turned out well, but with different textures. The Milk Chocolate Ganache had a thicker consistency whilst the Belgium Chocolate Ganache was slighty runny (Give this a go if you love some chocolate seeping through your cupcakes)

Milk Chocolate Ganache

Ingredients

160g Milk Cooking Chocolate

120g thickened Cream

1. In a small pot, bring cream to boil.

2. Gently stir in broken milk cooking chocolates till smooth.

3. Transfer to medium size bowl and refrigerate for 20 minutes.

4. Use a electric beater and beat chocolate mixture to airy consistency.

5. Use spoon/piping bag and top cupcakes with chocolate ganache.

Belgium Chocolate Ganache

Ingredients

160g Belgium Cooking Chocolate

1/2 Cup Fresh Milk

1. In a small pot, heat up milk and Belgium Chocolate until it has a smooth consistency and place into a medium size bowl.

2. Chill in refrigerator for 20 mins.

(You can also use steps 3-4 of the Milk Chocolate Ganache if you prefer a 'airy' ganache)

3. Use spoon to decorate cupcakes with ganache.

I have a confession..I couldnt wait for the cupcakes to cool and had a warm cupcake with runny chocolate sauce. It was SO good!