Double Chocolate Cupcakes

Early last week, I received an email from Jess Dang, a foodblogger from the United States, whom I had never 'met' inviting me to join in her blog event known as 'The Petite Pig's Food Porn Contest' for a chance to win $200. I clicked on the link that was on her email and was transported to her gallery of photo entries. There were less than 10 entries then. I submitted a photo of my Coconut and White Chocolate Ganache Baby Mud Cakes from my previous post. Two days later, I was on The Petite Pig again, checking out the latest entry submissions. I realised that a couple of foodbloggers had submitted more than one entry. So I wrote an email to Jess, asking her how many entries each blogger was allowed. Very promptly Jess replied saying that we could enter as many photos as we liked.





"Well in that case.." I thought, I might as well enter in a couple more photos. It was fun watching my photos loading onto the gallery. My fingers started clicking and typing and before I knew it, my photos had taken up almost a whole page in her gallery! Oh no, where's the delete option? This was bad. It really amazes me sometimes how slow my brain works. I was monopolising Jess' competition and putting the other contestants at a disadvantage.




Realising that I could not remove my photos, I, very sheepishly wrote to Jess again, apologising for the matter and asking if she could remove all my photos except for the first one I submitted two days before. I mentioned as well that I would like to withdraw from the contest to be fair to the other contestants. I was just happy to be able to show my work on her blog. Jess wrote back saying that it was ok and that she preferred more entries than not, and left it at that. So, fellow foodbloggers, I extend my sincere apologies to you all that entered this contest. And for all of you who are reading this now, please go to The Petite Pig and vote for some other foodblogger.




Pheww! I'm so glad I got that out of the way. Next topic. What did you get up to this Easter? We had a lovely, lovely longggggg weekend spent relaxing and catching up with good friends. And of course we were at Church on Good Friday and Easter Sunday. These Double Chocolate Cupcakes were Sunday's beautiful finish to our Dinner. I made some specially decorated for the kids as well, as you will see as you scroll down the page. If you prefer, you could add the zest of two oranges to the cake recipe and a splash of Grand Marnier to the Chocolate fudge Icing for a decadent Grown-up treat.




We have a little over two weeks before we go away for our vacation, YAY!! It will be another exciting time for me, meeting some of you face to face for the very first time and of course eating my favorite foods! I invite you to come along on this trip with me through this blog as I shall be updating you regularly. But till then, take care, won't you?






Double Chocolate Cupcakes
Adapted from Donna Hay's Simple Essentials - Chocolate
Makes 12




125 g salted butter, softened
3/4 cup caster sugar
2 eggs
1 1/4 cup Self Raising Flour
1 tsp baking powder
2 tbsp cocoa powder
1/2 cup milk
100g good quality dark chocolate, melted
1 quantity chocolate fudge icing




Chocolate Fudge Icing

Place 250 g dark couverture chocolate, 1/2 cup single or pouring cream and 70 g salted butter in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Remove and set aside to cool completely then beat with electric beaters until thick and fluffy.




Preheat the oven to 160 degrees celsius. Place the butter and sugar in the bowl of an electric mixer and beat until light and fluffy. Gradually add the eggs and beat well in between. Sift over the flour, baking powder and cocoa and beat until combined. Fold through the milk and chocolate and spoon the mixture into 12 x 1/2 cup capacity muffin tins lined with paper patty cases. Bake for 20-25 minutes or until cooked when tested with a skewer. Cool on wire racks. Spread or pipe the chocolate fudge icing over the cupcakes .