I was going to a 10 year old Birthday party and wanted to bring something sweet. I found this recipe for Double Chocolate Fudge Cupcakes and thought they would be perfect and they were. These are a chocolate lover’s dessert. Not only are the cupcakes moist, fudgy and delicious but when you add the frosting it a double whammy. Awesome cupcakes, they taste like brownies with frosting!

This is the Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Lick That Spoon which is written by Louise. Louise lives in Australia and is a mother, housewife and loves to bake. Her blog is adorable and some awesome recipes. But since I needed a birthday dessert I knew what I was looking for.

Double Chocolate Fudge Cupcakes Yield: 20 cupcakes Prep Time: 20 minutes Cook Time: 20 minute Ingredients: 500g (2 cups 2 tbsp) butter

2/3 cup cocoa powder

4 eggs

1 tsp vanilla

1 1/2 cups caster sugar

1 cup plain flour

½ tsp of baking powder

1 cup chocolate chips Chocolate Buttercream Frosting

1 cup (8 ounces) unsalted butter, at room temperature

2½ cups powdered sugar

1 tsp vanilla extract

4 ounces semisweet or bittersweet chocolate, melted and cooled Directions: Preheat oven to 350 F. Melt the butter and the sugar in a saucepan and stir. Sift flour, baking powder and cocoa into a bowl. Pour the butter mixture, eggs, and vanilla into the flour mixture and combine thoroughly. Add the chocolate chips and stir through. Spoon the mixture into a buttered and floured muffin tray (alternatively muffin cases) and cook for 20 minutes or until firm. Leave to cool for 10 minutes before removing. Make the Frosting. Chocolate Buttercream Frosting Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate. Top the frosting onto the cupcakes. Adapted from: Lick That Spoon and Adapted from: Brown Eyed Baker

One Year Ago: Harira – Moroccan lamb and lentil soup

