Ingredients

• 1 1/2 cups/325gms all-purpose flour
• 1/2 cup / 125gms cocoa powder
• 3/4 cup /188gms granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup/ 250 gms chocolate chips
• 1 cup / 250ml milk
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/3 cup (64ml) vegetable oil
• 3/4 cup milk chocolate chunks
• 125ml strong coffee

For the frosting:

• 227gms white chocolate, chopped, plus shaved chocolate for topping
• 345g Unsalted Butter, at room temperature
• Pinch of salt
• 2 1/2 cups Confectioner’s Sugar
• 1 1/2 tsps Pure Vanilla Extract

Ukwaju sauce

• 1 cup tamarind
• 1 1/2 cups water
• 1 tablespoon unsalted butter
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 5 tablespoons brown sugar (adjust to taste)
• 1 tablespoon honey (optional, for extra sweetness)
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons heavy cream/double cream (optional)

Method

1. Preheat your oven to 175℃ and prepare a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt, along with the chocolate chips, reserving a few chocolate chips for topping the muffins (optional).
3. In a large liquid measuring cup or bowl, add the milk, eggs, vanilla and oil. Whisk together with a fork. Add the liquid ingredients and mix everything together just until no streaks of flour remain.
4. Divide the batter evenly between the 12 muffin cups and top with the remaining chocolate chips (optional).
5. Bake at 175℃ for about 23-25 minutes, or until a toothpick inserted into the centre of one of the muffins comes out clean.
6. If the dough is still sticky, return them for 10-20min until done.

Make the frosting:

1. Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool.
2. Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy, about 3 minutes. Beat in the melted white chocolate until combined. Gradually beat in the confectioners’ sugar until smooth and fluffy; beat in the vanilla.
3. Place the cream in a piping bag with a medium size nozzle. Add the cream into peaks on the cupcakes in a clockwise motion.

Making the ukwaju sauce

1. Prepare the Tamarind Pulp: Soak the tamarind pulp in 1 1/2 cups of warm water for about 15-20 minutes.
2. Once softened, mash the tamarind with your fingers to extract the pulp and strain it through a sieve to remove the seeds and fibers. Set the tamarind extract aside.
3. In a saucepan over medium heat, melt the unsalted butter.
4. Add the ground cinnamon and stir well to combine, cooking for about 1 minute.
5. Pour in the tamarind extract and stir well.
6. Add brown sugar, honey (if using), and salt. Stir to combine and bring the mixture to a gentle simmer.
7. Reduce the heat to low and let the sauce simmer for about 30 minutes, stirring occasionally. This will allow the flavors to blend together and the sauce to thicken slightly.
8. For a smoother texture, blend the sauce using a blender process until smooth.
9. Strain the blended sauce through a fine-mesh sieve to remove any remaining solids.
10. Return the strained sauce to the saucepan over low heat. Stir in the heavy cream and vanilla extract, and gently heat through without boiling.
11. Allow the sauce to cool slightly before drizzling over the cream on the cupcakes.