Donna hay double chocolate cupcake

4 servings
1 hour
20 min


Number of serving: 4

125g unsalted butter, softened

1 cup plain flour

3/4 cup sugar

1/4 cup cocoa powder

1.5 tsp double acting baking powder

1/2 cup milk

1 tbsp vanilla extract

150g dark chocolate, melted

For Frosting

227 g unsalted butter, slightly softened

3 egg whites

1/2 cup sugar

1 tsp vanilla extract


  • Cupcake
    1. In a bowl, sift flour, cocoa powder and baking powder together
    2. In a mixing bowl, beat butter with sugar until pale and creamy.
    3. Add egg one at a time and continue to mix until homogenous.
    4. Add Vanilla extract.
    5. Add flour and . Alternate with milk addition. Drizzle in melted chocolate and mix well.
    6. Scoop into paper liners and bake in a 160C pre-heated oven and bake for 20mins.
    7. Cool down cupcakes completely and frost the cupcake using butter cream below.

    French Meringue Butter Cream:
    1. Place egg white and sugar in a mixing bowl. Place this over a simmering water bath and whisk with a hand whisk until sugar dissolves.
    2. Transfer egg white into a mixing bowl and whisk with a bubble whisk , until peaks are firm but fluffy.
    Add butter, one spoonful at a time. Change over to a paddle fixture and contiue to beat the butter cream to remove bubbles. At this point, you can add your flavourings or colours. For this, I added a few drops of pink colouring.


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