Devil’s Delight Cupcakes

Method

Step 1

Cupcake: Mix and sift all the dry ingredients together (flour, cocoa, baking soda, salt), set aside. Cream the butter and sugar together until very light and fluffy (around 5 mins with an electric mixer). Add the egg and vanilla and beat until thoroughly incorporated. Add the dry ingredients in 3 parts, alternating with the sour cream. Then slowly add the cooled coffee and espresso powder, and finally stir in the chocolate chips. Use an ice cream scoop to transfer to a lined baking pan – fill the cups ¾ full. Bake in the middle rack of a preheated oven for 20 mins or until a toothpick inserted in the center comes out clean.

Step 2

Ganache Frosting: Gently melt the chocolate using a double boiler. Remove it from the heat and whisk in the sugar and a pinch of salt. Now add the soured cream and ¼ tsp lemon juice, stirring all the time. Be sure to add the cream before the chocolate has time to solidify. Set this mixture aside.

Step 3

Chocolate Devil’s Horns: Line cream horn tins with non-stick parchment paper. Break Divine 85% Dark Chocolate into pieces and melt in a double boiler, stirring continuously. Using a clean pastry or paint brush, apply a coating of melted chocolate to the inside of each lined tin. Make sure you fill them all the way to the end and leave no cracks. Leave this to cool and then apply another coating to the inside. Set aside or leave in the fridge to firm. Carefully remove the horns from the molds, peel away the paper and store in the fridge.

Step 4

Assembly: Ice the cooled cupcakes with the ganache frosting & when you're ready to serve, top with the chocolate horns (2 per cupcake).