SumoWeekends: Naughty Chocolate Cupcake Recipe

Have you been naughty this year? If so, you definitely deserve a Naughty Chocolate Cupcake for Christmas. It’s naughtily rich and delicious, featuring a moist and fluffy double chocolate cupcake base garnished with a decadent chocolate swiss meringue buttercream.

And what makes this extra naughty? It is showered in velvety chocolate syrup and topped with a sin-worthy macaron baked by me! Despite the fact that my kitchen has been busy with Christmas desserts and orders, I still managed to bake extra macarons just for these cupcakes.

 This is a lump of goodness you’d be wishing for in your Christmas stockings (not a lump of coal). You’ll stand a chance to win a box of these cupcakes simply by taking part in our giveaway. Head over to Project Weeekend’s Facebook page for more details and to take part.

By the way, has it already been half a year since I’ve been invited as a resident baker on Project Weekends? It’s been such an honour and joy to be working with the creators of this site, Jem and Gail. They are in every way possible such an inspirational dream couple with an insatiable appetite for adventure. While I spend most of my time at home or in my kitchen, they are out roaming the streets and exploring the next great thing to be shared with you. This partnership is definitely one of my highlights of the year.

The next time I post on Project Weekends, it’ll be 2016! I hope Project Weekends continues to grow and influence fellow weekenders with interesting activities to do in Singapore. See you guys in the new year~ In the meantime, you can visit my page at or email me at to place orders for Christmas!

Makes 6 Cupcakes (7 cm diameter)
1.5 hours
[For Chocolate Cupcake]
1 egg
50g of Caster sugar
A pinch of Salt
50ml of Vegetable oil
30ml of Fresh milk
50g of Plain yoghurt
100g of Couverture Chocolate (Melted)
Dry Ingredients
50g of Cake flour
20g of Almond flour
20g of Cocoa Powder
1 tsp of Baking powder
A dash of Cinnamon
[For Chocolate Swiss Meringue Buttercream]
1 Egg white
50g of Caster sugar
70g of Unsalted butter (softened)
100g of Couverture Chocolate (Melted and cooled)
[For Decoration]
Chocolate syrup
Macarons (or your desired topping)
[For Chocolate Cupcake]
1. In a heatproof bowl, beat the egg, caster sugar, and salt over a pot of simmering water. Beat until all the sugar has dissolved.
2. Remove from the heat, and continue beating while gradually incorporating the vegetable oil, followed by the fresh milk and plain yoghurt. Beat until the mixture is fluffy.
3. Sift in the dry ingredients and mix to combine.
4. Pour in the melted chocolate and stir well.
5. Scoop to your cupcake or muffin liners and bake in a preheated oven at 180°C for 18 minutes. Let it cool before piping with icing.

[For Chocolate Swiss Meringue Buttercream]

1. Place sugar and egg whites in a metal bowl over a pot of simmering water. Whisk continuously until the sugar is dissolved. It is natural for the egg mixture to become thick and sticky.
2. Beat the egg white mixture using an electric mixer with a whip attachment on medium-high speed until stiff peaks form.
3. Continue beating at medium-high speed while adding small chunks of softened butter gradually. It might curdle, but keep beating until the butter is blended in and the buttercream is smooth. It will be good if you can switch to a paddle attachment at this point, if not, continue beating and switch to a spatula at the end.
4. Add the melted chocolate into buttercream and mix well to combine. You can melt the chocolate in the microwave (10 second bursts, mixing each time) or over a pan with simmering water. Make sure it is cooled before adding to the buttercream.
5. As Singapore is quite warm, chill slightly before using. Transfer to a piping bag.
[Putting it together]
1. Use a straw to make a small hole in the cupcake. Fill it with chocolate sauce. This keeps the cupcake moist.
2. Swirl the buttercream on the cupcake.
3. Drizzle with more chocolate syrup.
4. Top with a macaron or anything you desire.
5. Feast!

Love always,

About Author

Hi! I'm Erika Low Yue Huan. Baking is my therapy, and I enjoy creating and sharing my baked desserts with you. If you are looking for a medium to unwind, then Sumopocky might just be the place for you.

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