Chocolate Rye Cupcakes with Chocolate Pudding Frosting
Serves: 12 cupcakes.
For the cupcakes:
  • ½ cup (75g) dark rye flour
  • ½ cup (75g) plain flour
  • 1 cup (200g) caster sugar
  • ⅓ cup (35g) cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  • ½ cup (125ml) buttermilk
  • ½ cup (125ml) light olive oil
  • 1 egg
  • ¼ cup (65ml) hot water
For the frosting:
  • 1 cup (200g) caster sugar
  • 4½ tbsp cornflour (cornstarch in you're in the USA)
  • 1½ tbsp cocoa
  • 1 tbsp chocolate malt powder (aka ovaltine)
  • 100g (4oz) milk chocolate, chopped
  • 1 cup (250ml) boiling water
  • 150g (1 stick + 4 tbsp) butter, softened
  1. Line a cupcake tray with cupcake papers and preheat the oven to 180C/350F.
  2. In a large bowl, sift together all the dry ingredients.
  3. In a separate pitcher, whisk together the buttermilk, oil and egg. Whisk into the dry ingredients until smooth, then finally, whisk in the hot water. The batter should be fairly liquid.
  4. Divide the batter evenly between the cupcake papers, and then bake for 17-20 minutes, or until risen, and springing back when touched. Remove from the tray and set on a rack to cool completely.
  5. To make the frosting, place the sugar, cornflour, cocoa, malt and chocolate into a saucepan and pour over 1 cup freshly boiled water. Whisk everything until combined and smooth, and then place over a high heat.
  6. Bring the mixture to the boil, stirring and scraping the bottom, to make sure it's not sticking. Cook until the mixture thickens up, or about 1-2 minutes after it boils. It should be very thick.
  7. Remove the mixture from the heat, and scrape into the bowl of a standing mixer. Using the paddle attachment, beat the mixture on a low speed until it has cooled COMPLETELY. And I mean completely - if it's warm, it's too hot.
  8. Once the mixture is seriously cooled, add in the softened butter and beat until incorporated - you should have a fairly soft, thick, shiny frosting. If it's warm where you are, you might need to throw it in the fridge for a while to firm up at this point.
  9. Spread the frosting over the cupcakes in whatever way you like decorate with sprinkles, and serve!
Recipe by The Sugar Hit at