Ingredients
4 cups self raising flour
1 cup castor sugar
1 cup cocoa
sifted
250g milk choc chips
1 packet
1 cup milk
4 eggs
lightly beaten
250g butter
melted, cooled
2 tsp vanilla essence
½ cup cream
For icing
200g dark chocolate
For icing
3 cups icing mixture
For icing
100g butter
softened, for icing
Equipment
- 1 Patty pan cases
- 1 Baking trays
- 1 Metal spoon
- 1 Glass bowl
- 1 Microwave
- 1 Piping bag
Instructions
- 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.
- To make the icing, place cream and dark chocolate in a glass bowl. 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
Tip
The only word for these is decadent!
Tip
Making a ganache to flavour the icing looks like hard work but the taste is out of this world.
