I love turkish delight. I love the real thing – big soft pieces dusted in icing sugar -and I love the chocolate coated turkish delight bars or the little ones that come in big boxes of assorted chocolates. I especially love it combined with dark chocolate. So of course I wanted to turn this combination into cupcakes!
My main problem is that I’ve never really found a good chocolate cupcake recipe. Chocolate chip muffins, yes. Chocolate cupcakes, not so much. My basic recipe is vanilla, and it doesn’t convert well to the rich chocolatey mixture that I was after, so a whole new recipe was required. Here’s the one that I tried:
100g dark chocolate
1 cup (250ml) water
125g butter, softened
1 ¼ cups (255g) brown sugar
1 ½ cups (225g) self-raising flour
½ cup (75) plain flour
¼ cup (30g) cocoa powder
Preheat oven to 160°C. Combine the chocolate and water in a small saucepan over low heat. Heat, stirring, until the chocolate melts and mixture is smooth. Remove from heat and set aside to cool.
Cream the butter and then add the sugar and beat until pale and creamy. Add the eggs, one at a time, beating briefly after each addition. Add the flours and cocoa powder and stir until just combined. Add the melted chocolate mixture and stir to combine. Fill each cupcake liner about 2/3 full.
Bake for 20 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and transfer to a wire rack to cool.
This will make about 24 cakes, but I found the paper cases came away from some of the cakes themselves a little bit, which concerned me. They tasted great, but it didn’t help their appearance!
I decorated them with rosewater buttercream – basic buttercream with some rosewater essence and a few drops of pink food colouring – and some chocolate buttons. I took them to work and they disappeared really quickly!