So what happens when you've made delicious zingy lemon curd and you find a block of dark chocolate in the pantry? Choc lemon mud cupcakes is what happens. And what about when you run out of butter and can't make a buttercream frosting? Upgrade to choc lemon meringue mud cupcakes!

These are so moist, nice and dense mud consistancy. They're to die for after they sit for a day or two and the lemon curd seeps through the chocolate.

Choc Lemon Meringue Mud Cupcakes

Ingredients

Chocolate Mud Cupcakes

  • 200g dark chocolate
  • 125g butter
  • 1/2 cup milk
  • 1 cup plain flour
  • 2 tbsp cocoa
  • 1/4 tsp bicarb soda
  • 1 cup caster sugar
  • 2 large eggs
  • 1 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1/4 cup buttermilk
  • 1 cup lemon curd for filling (click here for lemon curd recipe)

 

Chop up the chocolate and put it in a saucepan along with the butter and milk. Stir over low heat until melted and smooth. Set aside to cool.

Sift the flour, cocoa, bicarb and sugar in a bowl. Pour in the chocolate mixture and fold through.

Mix the eggs, oil, extract and buttermilk in a small bowl. Fold through the chocolate/flour until everything is combined.

Fill cupcake cases 2/3 full, bake at 175 degrees (fan forced) for 20 - 25 minutes.

Choc Lemon Meringue Mud Cupcakes

Remove from tray after they've cooled for a few minutes.

Choc Lemon Meringue Mud Cupcakes

Once the cakes are cool, use a knife to cut a chunk out of the top of each one. Then fill it back up with the awesome lemon curd you prepared earlier.

Choc Lemon Meringue Mud Cupcakes

Ingredients

Italian Meringue Frosting

  • 2 egg whites (room temp)
  • 95g caster sugar
  • 80ml water
  • 1/8 tsp cream of tartar
  • 1 tsp vanilla extract
  • 25g sugar

 

Put egg whites in a mixer with the whisk attachment ready to go. Place the sugar and water in a small saucepan, make sure to mix it through so all the sugar is wet. Starting on a low heat (I use 4 on induction) stir the sugar gently until it starts to dissolve and turn clear.

Stop stirring and turn the heat up to medium-high (6 -7 on mine). Use a pastry brush dipped in water to brush down the sides every now and then. Boil until the temperature reaches around 250 degrees fahrenheit. A couple of minutes before then (around 230 - 235 degrees) you want to add your cream of tartar to the egg whites and start mixing. Rain the 25g sugar in when it starts getting bubbly.

Once the temperature reaches 250 and the egg whites have are forming medium-stiff peaks, keep the mixer on a high speed and slowly pour the sugar syrup in a steady stream. Once its all in, leave the mixer on medium speed for around 7 - 10 minutes until it has lost most its heat.

Choc Lemon Meringue Mud Cupcakes

After you've made your nice fluffy meringue icing, whack it in a piping bag with a large star tip and pipe a spiral onto each cupcake.

Choc Lemon Meringue Mud Cupcakes

Finish the icing off with a blowtorch to brown it a little. Drizzle some lemon curd over the top of each cupcake and top with some chocolate shavings.

Choc Lemon Meringue Mud Cupcakes