Chocolate Cupcakes



  • 175 grams butter (left in room temperature)
  • 150 grams sugar
  • 3 eggs
  • 100 grams All Purpose Flour
  • 60 grams Powdered Cocoa
  • 1/2 teaspoon Baking Powder
  • 120 grams Crème fraîche

For Chocolate Coating

  • 250 grams Baking Chocolate
  • 250 grams Crème fraîche
  • 1 teaspoon Honey

Servings: 8 Preparation: 25′  Baking 20′  Waiting Time: 1- 2 hours

1. Preheat oven to 170°C

2. Beat in the mixer using the wing, the butter and sugar  until it turns creamy. Then add the eggs one by one and stop mixing once all the eggs have been added.

3. Sieve the flour, cocoa powder and baking powder and add to the creamy mixture along the Crème fraîche and continuously mix with a spatula.

4. Butter the cupcake forms and add mixure.

5. Place in preheated oven and bake for 20′ approximately.

For Chocolate Coating

6. Cut baking chocolate in small pieces and place in a bowl with the honey.

7. Warm the Crème fraîche in a pot and just before it simmers, add the chocolate. Wait for about 1′ for the chocolate to soften and stir until content is smooth.

8. Leave mixture to cool for 1 to 2 hours. Once it has cooled mix it into the mixer until it becomes frothy (consistency of whipped cream).

9. Garnish the cupcakes using either a spoon or an icing bag.


Created by: Christina




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