Red Currant Chocolate Cupcakes
These cupcakes are beautifully moist and light, with a wonderful chocolate flavor. The intensity of chocolate is balanced out with tart red currants, but you could use raspberries or blueberries instead. The recipe uses strong hot coffee, which boosts the chocolate flavor. Instead of coffee, you could use hot water.
Category: Muffins & cupcakes
Recipe in PDF format (print friendly)
- Yields 18 cupcakes
- Prep time: 15min
- Cook time: 25min
- Total time: 40min
- Difficulty: Basic
For the red currant chocolate cupcakes
Ingredients
- 110g all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 50g cocoa powder
- 160g sugar
- 1 egg
- 120ml buttermilk
- 60g butter, melted
- 1 tsp dark rum
- 120ml hot coffee
- 60g red currants
Directions
Preheat oven to 180°C. Line two muffin tins with paper liners. In the bowl of your standing mixer, mix flour, baking soda, salt, cocoa powder, and sugar. Add egg, buttermilk, melted butter, and rum and beat until smooth. Stir in hot coffee with a rubber spatula. The batter will be very runny. Pour the batter into a large measuring cup and divide it among prepared muffin cups. Fill each liner no more than two-thirds full (or else the batter will rise over and make a big mess). Top with a few red currant berries and bake for 20-25 minutes. Transfer cupcakes to wire racks to cool completely before frosting.
For the chocolate ganache:
Ingredients
- 150g chopped dark chocolate
- 150ml heavy cream
- red currants to garnish
Directions
Place the chopped chocolate in a heat-resistant bowl and set aside. In a small, heavy-bottomed saucepan, bring heavy cream just to a boil and remove it from heat. Pour over chocolate pieces and let this sit for a few minutes. Using a whisk, gently stir the mixture until combined. You should get a thick and smooth ganache. Allow it to cool for about 5-10 minutes, and then frost the cupcakes. Garnish with some red currants and serve at room temperature.
Additional images
