Prep:  25 Minutes
Cook:  20 Minutes
Makes:  6 cupcakes
Average: 4 (1 vote)
Recipe by: KitchenAid
These luscious chocolate cup cakes have an amazing texture from the potato flour used. Topped with delicious chocolate icing, they are an easy and tasty dessert.

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Chocolate on Chocolate Cup Cakes
  1. For best results use the KitchenAid® Stand Mixer.
  2. Preheat oven to 180°C (160°C for fan forced oven). Line 6 x 1/2 cup muffin pans with paper cases.
  3. For the icing, heat the cream gently over low heat until very warm, pour over the chocolate. Allow to stand for 3 minutes, stir until melted. Refrigerate until thick and spreadable.
  4. For the cakes, place the stainless steel bowl on the standmixer with the wire whisk attachment and pouring shield. Add the almond meal, cocoa, potato flour and baking powder to the bowl. Turn the mixer to speed 1 and whisk until combined. Remove mixture and set aside.
  5. Place the butter and vanilla into a clean mixing bowl. Attach the flat beater and pouring shield (if available). Mix on speed 6 until softened, add the sugars in two batches and beat for 5 minutes or until fluffy. Add the eggs one at a time, beating well between each addition.
  6. Turn off the mixer. Add the cocoa mixture and sour cream or yoghurt. Turn mixer to speed 1 and mix for 8 seconds or until well combined.
  7. Divide the mixture between the prepared paper cases, filling nearly to the top. Bake for 20 minutes or until firm. Let stand for 5 minutes before removing to a cooling rack. When completely cool, decorate with the chocolate icing and top with a chocolate egg or chocolate chunks. Dust with cocoa.
  8. When completely cool decorate with the firm chocolate icing as desired and top with extra cocoa, hazelnut or a chocolate chunk.
Tips & Hints:
  • The chocolate ganache icing can be made up to 3 days in advance and stored covered in the refrigerator. A second bowl is handy especially for cake preparation. 3 litre and 4.8 litre stainless steel or glass bowls are available from retailers. Makes 6.
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