Juliette's

Rich chocolate cupcakes with extra chocolate. What more could you ask for?

 

​Makes : 16 ❤ Prep Time: 35min ❤ Cook Time: 20min 

 

​ Ingredients

   

  Cupcakes

• 2 cups plain flour

• 1 cup white sugar

• 1/2 cup cocoa powder, to taste

• 2 teaspoons baking soda

• 1 cup water

• 2 tablespoons runny seedless raspberry jam

• 1 cup mayonnaise

• 1 teaspoon vanilla essence

• 1/2 cup chocolate chips

   

  Chocolate Icing

• 250g cream cheese

• 60g butter

• 3 teaspoons whipping cream

• 90g baking chocolate

• 3 cups powdered sugar

• 1 teaspoon vanilla

• 1/4 cup cocoa, to taste

Directions

 

  Cupcakes

1. Preheat oven 350 degrees F (180C). Line muffin cups with paper liners.

2. In a bowl mix togher flour, sugar, cocoa and baking soda until well combined. Add water, jam, mayonnaise and vanilla. Beat with an electric mixer until smooth and well mixed. Taste then add any more cocoa if needed. Fold in the chocolate chips.

3. Pour into prepared tin and bake in preheated oven for 15-20 minutes, until top springs back when lightly pressed and a knife inserted in the centre comes out clean. Cool on a wire rack.

 

  Chocolate Icing

4. Cream together cream cheese, butter and cream. Stir    in powdered sugar, vanilla and cocoa. Taste then add    any additional cocoa as needed to suit your taste.      Refrigerate until ready to use. Pipe onto the cooled    cupcakes with a piping bag (or a resealable bag with    one corner cut off).

 

HINT:  Grate the side of a chocolate bar with a veggie   peeler to create chocole flakes to sprinkle over the   top.