“No! i can’t eat that, that’s just too much chocolate!” – Said no one ever, or maybe someone who just wants to torture his taste buds, but no one can deny the power of chocolate as a remedy for anything.
I am a huge chocolate fanatic, and when a certain time comes each month (ladies will get what i mean) i go through the ultimate cravings where i go all crazy and start covering everything i eat witch chocolate syrup just to get what i need.
So here goes, Chocolate Crumble Chocolate Cupcakes (overdosing on chocolate),
For the Chocolate Cupcakes:
– 50 grs of unsweetened cocoa powder
– 240 ml boiling water
– 175 grs all purpose flour
– 2 tsp baking powder
– 1/4 tsp salt
– 113 grs butter
– 150 grs granulated sugar
– 2 eggs
– 2 tsp pure vanilla extract
For the Chocolate Crumble:
– 1/4 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 2-3 tbsp vegetable oil
1- Preheat oven to 180 degrees Celsius and line cupcake pan with cupcake liners.
2- Stir half the water with cocoa until smooth, if you find it too paste-y, and more water. Careful not to make it too runny thought, you usually need about 180-200 ml. Leave to cool at room temperature.
3- Whisk flour, baking powder, and salt in a medium bowl.
4- In a large bowl, beat butter and sugar till smooth and creamy. Add eggs one at a time beating well after each addition, add vanilla and beat till fluffy.
5- Add flour mixture and beat only until well combined.
6- Add cocoa mixture until smooth and well incorporated.
7- Divide the batter in the liners, sprinkling chocolate crumble on top of each cupcake.
8- Bake for 16-20 minutes, or until toothpick inserted comes out clean.
For the crumble topping:
Add all ingredients together, mixing gently till combined and crumbly, add the 3rd tablespoon if you need more moisture for the crumble.