In my 2015 Forecast I promised to give you more of dark chocolate, so now you get served. I really love the dark chocolate callets from Callebaut I bought in a wholesale market. Luckily I don’t get there too often, otherwise I’d probably have investend a large amount of money in that very dark, rich and handsome… chocolate! I fell for quality dark chocolate a few years back and believe me or not, it really makes a difference in taste even in a plain chocolate cake, not to mention ganache filling for macarons… So mark my words, an investment in good quality chocolate is always a reasonable investment.

This recipe makes enough to ice 18 chocolate cupcakes: (or any other type of cupcake)

• 175 g dark chocolate (min 54% cocoa)
• 225 g butter at room temperature
• 50 g confectioners sugar
• 1 tsp vanilla extract

Melt the chocolate and let it cool until lukewarm.  In a mixing bowl cream the butter until paler in colour before sifting in the sugar and adding the vanilla extract. Beat for several minutes until well combined and smooth. Last add the melted chocolate and keep beating until the icing is creamy, thick and has a spreadable consistency.

Now I tell you a little secret: If you want to step it up a notch chocolate wise, you can core the cupcakes (with a cupcake corer,  with the back of a decorating tip or simply with a teaspoon) and fill in some Nutella before you ice the cupcakes. Top off with chocolate sprinkles and intoduce as “death by chocolate”.