print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Choc Muffins with Sugar Flowers

0
Average: 0 (0 votes)
(0 votes)
Choc Muffins with Sugar Flowers
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
0
Print

Ingredients

for
12
For the cupcakes
cup
butter (softened)
cup
1 ½ cups
3
eggs (beaten)
2 tablespoons
12
For the topping
½ cup
cream (38% fat)
9 ounces
Dark chocolate (65% cocoa solids; chopped)
2 tablespoons
Raspberry syrup (or liqueur)
2 tablespoons
To decorate
Preparation

Kitchen utensils

1 Measuring cups, 1 Tablespoon, 1 Small pot, 1 Teaspoon, 1 Whisk, 1 deep bowl, 1 Milk frother, 1 Blender, 4 hohe Glasses, 1 ice cream scoop

Preparation steps

1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
2.
Place all the ingredients in a mixing bowl and whisk with an electric whisk until blended. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases to half fill them. Place a raspberry on top and spoon more cake mixture on top.
4.
Bake for 20-25 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool completely.
5.
For the topping: heat the cream in a pan and bring to a boil. Immediately remove from the heat and pour over the chocolate. Stir until the chocolate has melted, then stir in the raspberry syrup or liqueur.
6.
Add the butter gradually and stir until blended. Set aside to cool and thicken.
7.
Spread the chocolate topping over the cakes and leave to set. Decorate with sugar flowers, sugar pearls and white chocolate leaves.