Triple Chocolate Cupcakes


This is an ultimate treat to chocoholics or anyone who likes rich cakes! I prefer eating the cake without any icing. Instead of chocolate fudge icing, peanut butter icing complements the cake well too. Instead of making several cupcakes, you can also bake this in a 20cm round cake pan or a loaf tin.

Preparation time:   25 minutes

Cooking time: 25 minutes

Serves:   8

100 g Q.B.B. Pure Ghee, room temperature

80 g butter, room temperature

160 g golden caster sugar

3 large eggs

140 g self-raising flour

90 g ground almonds

½ teaspoon baking powder

100 ml milk

1 teaspoon vanilla extract

40 g unsweetened cocoa powder, sifted

70 g semi-sweet chocolate chips


300 g unsweetened chocolate, coarsely chopped

250 g unsalted butter

50 g Q.B.B. Pure Ghee

200 g icing sugar, sifted

1 teaspoon vanilla extract


  1. Preheat oven to 160°C. Grease and line muffin pans with cupcake paper cases.
  2. Beat the Q.B.B. Pure Ghee, butter and sugar with an electric whisk until light and fluffy.
  3. Beat in the eggs, flour, ground almonds, baking powder, milk, vanilla extract and cocoa until smooth.
  4. Stir in the chocolate chips. Measure out into the muffin pans using an ice cream scoop.
  5. Bake for 20-25 minutes until golden, risen, and a skewer poked in the centre comes out clean.
  6. Cool in the tin, and then lift out onto a wire rack over some kitchen paper.
  7. To make the chocolate icing, melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
  8. Beat the butter and Q.B.B. Pure Ghee until smooth and creamy (about 1 minute)
  9. Add the icing sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract.
  10. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
  11. Spread on cake and decorate with any of your favourite toppings e.g. white chocolate chips, chocolate chips, rainbow sprinkles, chopped dried cherries etc.



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