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Giant Triple-Chocolate Chococrunch Cupcakes (for two)


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Ingredients

375 ml (1 1/2 cups) all-purpose flour

250 ml (1 cup) unsweetened cocoa powder

5 ml (1 teaspoon) baking soda

2.5 ml (1/2 teaspoon) baking powder

2.5 ml (1/2 teaspoon) salt  

125 ml (1/2 cup) unsalted butter, softened

250 ml (1 cup) sugar

3 eggs

10 ml (2 teaspoons) vanilla

375 ml (1 ½ cups) ) milk

95 g (1 package ) Patience Fruit & Co Milk Chocolate & Chia Chococrunch Bites, roughly chopped (save 6 whole Chococrunch Bites for garnish)  

 

For the chocolate fondant coulis (perfect for mini-Bundt pans)

1 cup semisweet chocolate

15 ml (1 tablespoon) 15% cream

 

or

For the chocolate icing (perfect for big muffin tins)

1 cup unsalted butter, at room temperature

½ cup cocoa powder

4 cups granulated sugar

Pinch of salt

3 to 4 tablespoons milk or cream (or more, depending on the desired consistency)

Preparation time 20 minutes
Cooking time 18 to 22 minutes Portions 24

To make this Valentine’s recipe, we used our basic triple-chocolate chococrunch cake recipe to make giant cupcakes – perfect for sharing with the one you love. They’re so easy to make, and absolutely delectable with either of our favourite icing recipes!

You have your choice of two types of baking pans here: either large muffin tins that hold 1 cup in each cavity or six mini-Bundt pans. Either way, you’ll get six giant cupcakes, so you can stash some away in the freezer if you like. Serve with a melt-in-your-mouth chocolate fondant coulis or chocolate icing. We couldn’t make up our minds, so we’re sharing both recipes!

Ingredients

375 ml (1 1/2 cups) all-purpose flour

250 ml (1 cup) unsweetened cocoa powder

5 ml (1 teaspoon) baking soda

2.5 ml (1/2 teaspoon) baking powder

2.5 ml (1/2 teaspoon) salt  

125 ml (1/2 cup) unsalted butter, softened

250 ml (1 cup) sugar

3 eggs

10 ml (2 teaspoons) vanilla

375 ml (1 ½ cups) ) milk

95 g (1 package ) Patience Fruit & Co Milk Chocolate & Chia Chococrunch Bites, roughly chopped (save 6 whole Chococrunch Bites for garnish)  

 

For the chocolate fondant coulis (perfect for mini-Bundt pans)

1 cup semisweet chocolate

15 ml (1 tablespoon) 15% cream

 

or

For the chocolate icing (perfect for big muffin tins)

1 cup unsalted butter, at room temperature

½ cup cocoa powder

4 cups granulated sugar

Pinch of salt

3 to 4 tablespoons milk or cream (or more, depending on the desired consistency)

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Steps

  1. Preheat oven to 180°C (350°F). Place rack in the middle of the oven. Oil 6 large muffin tins that hold 1 cup per cavity or 6 mini-Bundt pans.

  2. Sift flour, cocoa, baking soda, baking powder and salt into a large bowl. Set aside.

  3. Cream butter and sugar in another bowl with an electric mixer. Add eggs one by one. Add vanilla and mix well.

  4. Add dry ingredients in three batches, alternating with the milk (begin and end with dry ingredients). Add Chococrunch Bites and stir gently with a wooden spoon.

  5. Using an ice cream scoop (about 60 ml or ¼ cup), divide dough among muffin tins.

  6. Bake for 15 minutes (mini-Bundt pans) or 20 to 23 minutes for a large muffin tin. Check for doneness with a toothpick: it should come out clean when inserted in the middle of the cakes. Place pans on a rack and let cool for 5 minutes. Remove cakes from pans and let cool completely on the rack.

  7. For the chocolate fondant coulis (perfect for mini-Bundt pans)
    Melt chocolate in a double-boiler. Add cream and mix well..
    Once the coulis is perfectly smooth, pour over tops of the cakes.

  8. For the chocolate icing (perfect for big muffin tins)
    Combine butter, cocoa powder, sugar and salt in a large bowl. Using an electric mixer, whisk everything together until smooth.
    Add milk or cream and whisk again. Frost cupcakes and serve.

Recommendations

This recipe can also be made in a standard muffin tin. Divide dough among muffin cavities using an ice cream scoop (about 60 ml or ¼ cup). Bake for 18 to 22 minutes or until a toothpick inserted in the middle of the cakes comes out clean.  

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