These Chocolate Fudge Balsamic Cupcakes are a deliciously indulgent treat you cannot set aside.
Our Gold Label Smooth Flavour Balsamic Vinegar has sweet and tart notes that complement the bitter-sweetness of chocolate, adding depth and complexity. The acidity of Balsamic Vinegar intensifies the chocolate flavour of the cake, making it taste richer
Ingredients for 6 people
- For the cupcakes:
- 150g plain flour
- 20g cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 115g unsalted butter, softened
- 50g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp De Nigris Gold Label Balsamic vinegar
- 120ml whole milk
- 50g dark chocolate chips or chopped dark chocolate
- For the frosting:
- 150g unsalted butter, softened
- 300g icing sugar, sifted
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tbsp De Nigris Gold Label Balsamic Vinegar
For the recipe
Preheat the oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases. Sift together the flour, cocoa powder, baking soda, baking powder, and salt into a bowl. In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir the vanilla extract and De Nigris Gold Label Balsamic Vinegar into the mixture. Add the flour mixture, alternating with the milk, and mix until just combined. Fold in the chocolate chips or chopped chocolate. Divide the mixture equally between the paper cases. Bake in the preheated oven for 18-20 minutes or until a skewer inserted into the center of a cupcake comes out clean. Leave the cupcakes to cool completely on a wire rack.
For the frosting: Beat the butter in a mixing bowl until soft and creamy. Add the sifted icing sugar and cocoa powder and beat until smooth. Stir in the vanilla extract and De Nigris Gold Label Balsamic Vinegar until well combined. Spoon the frosting into a piping bag fitted with a large star-shaped nozzle. Pipe swirls of frosting onto the cooled cupcakes and serve.
