They say opposites attract, and this cupcake combo definitely supports that theory. The decadent double-chocolate base is paired with an unexpected but delicious key lime frosting — we’re talking whipped cream and lime zest yumminess — meaning these cupcakes will satisfy your sweet tooth *and* your citrus cravings, all in one bite. Keep reading to see how we made them!
Cupcake Ingredients:
— 3 1/2 ounces 70% dark chocolate
— 1 cup water
— ½ cup butter, chopped into small chunks and softened
— 1 cup brown sugar
— 2 eggs
— 1 3/4 cups cake flour
— 3 tablespoons cocoa powder
— ¼ cup ground almonds
— 3 tablespoons chocolate chunks
Frosting Ingredients:
— 1 1/2 cups heavy cream
— ½ cup sweetened condensed milk
— 2 teaspoons finely grated key lime or regular lime zest
— 5 tablespoons key lime or regular lime juice
— lime wedges to decorate
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit and put 12 cupcake liners in a muffin tray.
2. Place the chocolate and water in a bowl and microwave in 30-second bursts until the chocolate has melted. Put aside to cool slightly.
3. Stir the eggs, brown sugar and butter in a large mixing bowl. Sift in flour and cocoa powder, then add ground almonds and chocolate chunks. Mix it all together.
4. Add the melted chocolate and water mixture and stir.
5. Spoon out the mixture into the prepared cupcake liners then bake for 15-20 minutes, until a skewer inserted into the cakes comes out clean. Take the cupcakes out of the oven and let cool completely.
6. While the cupcakes are cooling, make the frosting. Whisk the cream in a large bowl until you see soft peaks, then stir in the condensed milk, lime zest and lime juice.
7. Spoon the cream mixture into a piping bag with a plain, wide nozzle (or use a sandwich bag with the corner cut off) and pipe the cream mixture onto the cakes, starting from the outside and working your way into the middle. Then decorate with lime wedges and serve.
First things first — preheat the oven to 350 degrees Fahrenheit and put 12 cupcake liners in a muffin tray.
Place the chocolate and water in a bowl and microwave in 30-second bursts until the chocolate has melted. Put aside to cool slightly.
Stir the eggs, brown sugar and butter in a large mixing bowl.
Sift in flour and cocoa powder, then add ground almonds and chocolate chunks. Mix it all together.
Add the melted chocolate and water mixture and stir together.
Spoon out the mixture into the prepared cupcake liners, then bake for 15 to 20 minutes, until a skewer inserted into the cakes comes out clean. Take the cupcakes out of the oven and let cool completely.
While the cupcakes are cooling, make the frosting. Whisk the cream in a large bowl until you see soft peaks, then stir in the condensed milk, lime zest and lime juice.
Spoon the cream mixture into a piping bag with a plain, wide nozzle (or use a sandwich bag with the corner cut off) and pipe the cream mixture onto the cakes, starting from the outside and working your way into the middle.
Decorate with lime wedges and serve!
What’s your favorite cupcake flavor? Any unusual variations? Let us know in the comments below!
