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Chocolate cupcakes from Ottolenghi: The Cookbook (page 215) by Yotam Ottolenghi and Sami Tamimi

  • cocoa powder
  • sour cream
  • treacle
  • muscovado sugar
  • dark chocolate
  • ground almonds
  • Amaretto
  • store-cupboard ingredients

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Notes about this recipe

  • caitmcg on September 08, 2018

    I made these several years ago, and found them to be moist and intensely chocolaty, thanks to the large quantity of chopped chocolate that mostly melts into the batter as it bakes. The almond flour does not register, flavor-wise but probably contributes moisture. Very easy to mix up by hand, as the recipe does not require a mixer. I did not use the ganache icing, and the cupcakes are so chocolaty it might be overkill vs. another flavor.

  • eeeve on September 08, 2015

    I'm afraid I don't care much for these - despite a lot of sugar having gone in, I find them quite bland and not very sweet. That said, they're moist, not dry, and will work perfectly in the trifle they're intended to go in. I also like that I could use a bit of that black treacle that's been kicking round in the cupboard for too long, but what annoyed me a bit was that the recipe said to fill up the muffin holes to the top - but then I only got 8 muffins out of the quantity (using a standard sized muffin tin), plus they rose up too much and spilled over the top! I doubt I'll be making these again. (NB: I made these as muffins without the frosting, not as cupcakes as intended in the book.)

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