I don't usually make cupcakes, so for Christmas this year I decided to go all out and make an extra deliciously sinful one - a Naughty Chocolate Cupcake. The double chocolate cupcake is moist and fluffy, drizzled with chocolate syrup, and dressed with chocolate swiss meringue buttercream. Last but not least, it is topped with a chocolate macaron. Extra delicious, extra sinful, extra naughty. 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 to take part!

NAUGHTY CHOCOLATE CUPCAKE 
By Sumopocky

Makes 6 Cupcakes (7 cm diameter)
1.5 hours

Ingredients
[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)

Directions
[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!