Warning: If you are calorie or diet conscious – do not read any further..this recipe is not for you.. However, if you want to indulge or give-in to that sinful pleasure of a delicious chocolate cupcake..read on…
And for those who are like me..the “live life – queen size” types.. who don’t count their calories or sorrows…this is just the perfect indulgence that you can ask for…or I would say..make for yourself!!! Treat yourself to this wonderful, truly-divine, moist, chocolatey..yummy chocolate cupcake..with a whipped cream frosting…:)

Now it does not take a special occasion to prepare something as wonderful as this..does it? I don’t think so…And there is absolutely no special reason why I prepared this…except the fact that I was browsing through a very old recipe book which I had purchased from a second-hand bookshop in London, and saw this recipe…I went through the ingredients and wow!!!…I had everything that needed to be there…and that itself was motivation for me to prepare the cupcakes..I don’t wait for occasions or tomorrow..Today is the day..So live it to the core..:)

Coming back to the recipe…this is an almost no-flour recipe..which is why it makes it so special..This is my first cake recipe where the quantity of flour is so less..Here’s the recipe..

Ingredients: Makes 10 big sized cupcakes
150 gms dark chocolate,
150 gms butter,
150 gms sugar, powdered,
3 eggs,
2 tbsp flour, not leveled,

Method:
1.) Preheat the oven to 180°C.
2.) Using a double boiler, melt the butter and chocolate together. Ensure there are no lumps.
3.) Transfer to another bowl and add the sugar. Mix well and allow it to cool for a while.
4.) Add the eggs one at a time and beat into the mixture well (I used a fork). Add the flour and mix well.
5.) Pour the batter into a cake pan with greased butter paper. Bake for 20-25 mins or until the toothpick comes out clean. Turn off the oven and leave the pan inside it until completely cooled. Transfer into a wire rack and allow it to cool completely before frosting.

Note: This cake tastes best the next day. Do not frost the cake until 2-3 hrs before serving.

Ingredients for Frosting:
200 ml and more whipping cream,
3-4 tbsp of confectioners sugar, (more if you want it sweet)

Method:
1.) Whip the cream and sugar using an electric beater on high speed until you get soft peaks. Don’t over-whip the cream or it will curdle.
2.) Using a piping bag, pipe the whipped cream on the chocolate cupcakes.
3.) Decorate with coloured sugar granules or cherries(I’ve used Cadbury’s Gems)

Sneek Peek:

It tasted awesome..soft and moist from inside with a slight crunch on the top..and like I said, it tastes divine the next day..so plan for this well in advance!!!

Everybody loved it at home..especially my son..who got the best cupcake of the lot..and the below picture tells you why 🙂

This is, by far, the most delicious chocolate cupcake I’ve had…and its very quick to make..I guess it took me just abt 15 mins to put the batter together..Its an absolutely hassle-free, non-messy recipe, and I higly recommened it to all..

I think such a wonderful dessert should be dedicated to all the wonderful woman around the world..who constantly work hard to keep their little world happy with a smile on their face…..always!!!