Double chocolate cupcakes

Serves:

Ingredients

• 4 cups self raising flour
• 1 1/2 cups castor sugar
• 1 cup cocoa, sifted
• 1 250g pkt milk choc chips
• 1 1/2 cups milk
• 4 eggs, lightly beaten
• 250g melted butter, cooled
• 2 tsp vanilla essence

Icing

• 1/2 cup cream
• 200g dark chocolate
• 3 cups icing mixture
• 100g butter softened

Method

Preheat oven to 200°C. Set 30 patty pan cases on 2 trays.

Mix flour, sifted cocoa and castor sugar together.

Combine eggs, milk, butter and vanilla essence.

Pour wet mixture into dry mixture and stir gently with a metal spoon to combine.

Place 1/4 cup measures into patty pans and bake for 12-15 mins.

Icing

In a glass bowl place cream and dark chocolate. Microwave for 1 minute and stir until all the chocolate is melted, making a ganache.

Whip the butter until pale and slowly add the icing mixture and ganache. Add a few drops of milk if the icing is too thick. Pipe onto cooled cupcakes and dust with cocoa for decoration.

Notes

• The only word for these is decadent!
• These are perfect for a sophisticated afternoon tea and also to send to school for special birthdays.
• Making a ganache to flavour the icing looks like hard work but the taste is out of this world.
• This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Related cupcake recipes:

•  Banana cupcakes with honey cream
• Gluten free choc chip cupcakes
•  Cupcake tower birthday cake
•  Monogrammed cupcakes
•  White chocolate brownies
•  chocolate beetroot muffins

Serving Suggestions

Note