Choco Cakes with Fudge Centres
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 eggs
- 1 cup milk
- ½ cup sunflower oil
- 1 tsp vanilla extract
- 1 ⅔ cups all-purpose flour
- 1 Tbsp Baking powder
- ¼ cup cocoa powder
- 0.333 cup superfine caster sugar
- ⅔ cup plain Dark chocolate (70% cocoa solids, grated)
- 1 cup vanilla fudge (diced)
- For the topping
- 1 cup cream cheese
- ½ cup unsalted butter
- 4 cups powdered sugar
- 1 tsp vanilla extract
- pink Food coloring
- 1 Tbsp Strawberry Jam
- To decorate
- colored sugar sprinkles
- Rose petal
Preparation steps
1.
For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Whisk together the eggs, milk, oil and vanilla in a mixing bowl.
3.
Sift in the dry ingredients and stir in lightly until just combined. Stir in the chocolate.
4.
Spoon the mixture into the paper cases to half fill them. Place 1-2 pieces of frozen fudge in the middle and cover with the remaining mixture.
5.
Bake for 18-20 minutes until firm to the touch. Cool in the tins for 5 minutes and then place on a wire rack to cool completely.
6.
For the topping: For the buttercream: put the cream cheese, butter and icing sugar in a mixing bowl. Slowly mix together, using an electric whisk until light and smooth. Beat in the vanilla and 2-3 drops pink food colouring
7.
Spoon half the mixture into another bowl and beat in the strawberry jam and a few drops of pink food colouring.
8.
Fit a piping bag with a wide star nozzle. Spoon both buttercreams side by side into the piping bag so that the colours sit evenly next to each other inside the bag.
9.
Pipe a generous swirl onto each cake and sprinkle with sugar strands. Decorate with rose petals.
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