Decadent Chocolate Red Velvet Cupcakes

• 80g milk chocolate, roughly chopped
• 1 tbsp butter
• 5 tbsp cream
• 1 cup flour
• 2 tbsp cocoa powder
• 1/4 tsp salt
• 1 tsp baking powder
• 4 tbsp butter, softened
• 3/4 cup sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup buttermilk
• 1 tbsp red food coloring

Cream Cheese Icing

• 3 cups icing sugar
• 1/2 soft butter
• 1/2 cup cream cheese
• 1 tbsp vanilla extract
• 12 blocks full cream chocolate

Cupcakes

• In a small saucepan, melt the chopped chocolate with the cream and butter over a low heat, stirring continuously.
• Once all the ingredients have amalgamated, remove it from the heat and transfer the melted chocolate to a freezer proof bowl.
• Allow to cool, then place in the freezer for about 30-45 mins, until the chocolate has solidified.
• Spoon into 12 portions and roll each one into a ball. Place them in the fridge.
• Whisk the flour, cocoa powder, salt and baking powder together in a bowl.
• Using an electric mixer, beat the butter and sugar together in a bigger bowl, until the texture is light and creamy.
• Beat in the egg, then stir in the food colourant and vanilla extract.
• On a low speed, beat in half of the dry ingredients, then half the buttermilk, repeating the process. Half fill the prepared cupcake holders with batter.
• Drop a refrigerated chocolate ball into the center of each holder, then top them up with the remaining batter.
• Bake in a preheated, 180° C oven, for 15-20 mins.
• Remove them from the oven and allow to cool before icing.

Cream Cheese Icing

• Using an electric mixer, beat together, the butter, icing sugar and cream cheese until the icing is light and fluffy. Stir in the vanilla extract.

Decorating

• Spoon the icing sugar into a piping bag and using a circular motion, pipe the top of each cupcake. Push a block of chocolate into the icing and decorate with an edible flower (optional).