Candy Bar Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
12
- For the filling
- ¾ cup cream (18% fat)
- ¾ cup plain Dark chocolate (70% cocoa solids, chopped)
- ¼ cup cocoa powder
- For the cupcakes
- 1.333 cups all-purpose flour
- ¼ cup cocoa powder
- 1 Tbsp Baking powder
- ½ cup sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- 1 Chocolate-toffee bar (cut into 12 pieces)
- For the frosting
- 6 Tbsps unsalted butter
- 1 cup powdered sugar
- 1 cup marshmallow cream
- ½ tsp vanilla extract
- To decorate
- 1 Chocolate-toffee bar (cut into 12 pieces)
Preparation steps
1.
For the filling: break the chocolate into a bowl. Heat the cream to a boil and immediately pour over the chocolate. Stir and gradually add the cocoa powder and whisk vigorously until smooth. Cool, then chill until cold.
2.
For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
3.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.
4.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
5.
Stir into the dry ingredients with the chopped toffee peanut bar until just blended.
6.
Spoon half the mixture into the paper cases. Place a small spoonful of the filling on top and cover completely with the remaining mixture.
7.
Bake for 15- 20 minutes until risen and springy to the touch. Leave in the tin.
8.
For the frosting: beat the butter until soft and creamy. Sift in the icing sugar and beat until smooth. Beat in the marshmallow creme and vanilla until well blended.
9.
Spoon into a piping bag with a plain nozzle and pipe on top of the cakes. Decorate with the soft toffee peanut bar pieces. Serve warm.
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