Are you craving an indulgent moist chocolate cupcake paired with silky smooth frosting?
These Triple Chocolate poppyseed cupcakes are designed to bring you all of that with a few secret ingredients and a lot of passion for the chocolate. Yum!
Hey, my fellow chocolate lovers! I bet you are always in the mood for an indulgent daily piece of ‘food of the Gods’. Well, let me assure you these Chocolate poppyseed cupcakes will hit the spot with their ‘Triple chocolate’ content.
I created this recipe with a few goals in my mind: I wanted these cupcakes to be soft, moist and topped with frosting, which is light and still bursting with chocolate flavor.
Well, to be fair, there is not such a thing as too much chocolate, but eating a very heavy or dry chocolate cupcake is not an option for me.
How to make moist and fluffy chocolate muffins
A truly scrumptious chocolate cupcake always begins with the best quality muffin as a base.
I played around a lot with ingredients that would bring refreshing moisture to a rich chocolate muffin recipe. After some testing and combining some of my older recipes, I developed this incredibly fresh chocolate cupcake with a chewy texture and signature poppyseed fragrance.
And what’s the secret to moist chocolate muffins?
Grated apples and poppy seeds!
How to make the best chocolate frosting
After all that chocolate talk, I now owe you a recipe for Chocolate cupcake frosting.
Oh, this one is my current favorite and it works deliciously perfectly as a cake frosting as well.
You’ll need just 4 ingredients for this light and flavorful frosting:
Best quality Mascarpone cheese
Rama – vegetable margarine for baking
Melted chocolate (dark or milk)
The ratio between melted chocolate and fresh Mascarpone is almost equal, which makes this cream lighter, compared to classic butter-based frostings. The small amount of margarine is giving the frosting the elegant shine and silky texture we all want on a cupcake.
The process of making this chocolate frosting is really simple. You’ll start by chopping the chocolate into uniform pieces and melting it over the double boiler (Bain-Marie). Once it is melted, just simply follow the other step, written on a recipe card.
You’ll need a medium-sized piping bag and your favorite piping tip, so make sure to have these ready.
Decorating cupcakes with flowers
Well, I hope one day I will get the prestige title of Flower Food lady. I wish there was a competition for styling food with various colorful flowers so I could compete and win :). I love adding a romantic and Feminine touch to all my desserts, especially cupcakes. Oh, I love pairing silky and light frosting with cute flower petals, that help me communicate the features of a dessert in the most beautiful way possible.
I always follow a few rules for decorating food with flowers:
I only use edible flowers and I usually buy them in a specialized local shop.
I strive for highlighting the key attributes of a dessert and keeping it a main star of the ‘show’.
Small deserts call for tiny flowers, meanwhile bigger layer cakes and bundt cakes give me a chance to create something bolder.
Instead of almond milk, you can use regular or any other plant milk. I love using the almond one for its signature nutty aroma which pairs with chocolate.
In this recipe, I used Rama margarine for baking. I usually use butter, but this plant-based substitute works well too.
If you want to keep these Triple Chocolate Poppyseed cupcakes alcohol-free, simply omit the dark rum. You’ll lose a little bit of additional aroma, but the cupcakes will be scrumptious nevertheless.
How to store Chocolate cupcakes
If you are planning to serve your cupcakes in the next 1-2 days, your best option is to store the unfrosted cupcakes at room temperature in an air-tight container. Store the frosting in a separate container in the fridge, until you are ready to fill up the piping bag with it and decorate the cupcakes.
If you are storing cupcakes for more than 2 days, I recommend storing them in the fridge for up to 5 days.
Frosted and decorated cupcakes should only be stored in the fridge. Find a large container and place your cupcakes in a single layer. Cover with a lid and store for a maximum of 2 days.
These indulgent and moist Triple Chocolate Poppyseed cupcakes are perfect for any celebration and they also make a cute gift for any chocolate and flower lovers in your life.
Bake a fresh batch, have fun decorating, and enjoy sharing these cute cupcakes with special people who make your life sweeter and better.
I’d be happy to see your baking adventures, so make sure to take a picture of these Chocolate cupcakes, share it on Instagram stories and tag me @storyonaplate_kristinasmodila so I can see it and have a chat with you.
Triple Chocolate Poppyseed Mini Cakes
- muffin pan
- piping bag with attachment by your choice
- 2 eggs
- 3 grated apples
- 200 g sugar
- 200 g flour
- 150 g poppy seeds
- 100 g melted butter (or oil)
- 1 tbsp raw cocoa powder
- 1 vanilla sugar
- 3 tbsp rum
- 50 g chocolate drops
- 200 g mascarpone (or cream cheese)
- 50 g butter
- 170 g chocolate drops
- 6 tbsp powdered sugar
Preheat the oven to 180 degrees.
Melt the butter and cool i a little bit on the sidet.
Beat the eggs with sugar in a large bowl.
Finely grate 3 peeled apples and add them to the egg mixture.
Add flour, poppy seeds, milk, cocoa, melted butter, vanilla sugar, baking powder and rum. Mix until a homogeneous mixture.
Brush muffin pan with butter to prevent sticking.
Place the mixture in the muffin pan about two-thirds full.
Add a couple of chocolate drops to taste in each bowl.
Bake for 30 minutes at 180 degrees.
Melt the chocolate over a water bath.
Mix the powdered sugar and mascarpone.
While whisking add the melted chocolate.
Put the mixture in a piping bag and decorate the cupcakes.