Chocolate Biscuit Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
24
- For the cupcakes
- 1 cup all-purpose flour
- 2 Tbsps cocoa powder
- 2 tsps Baking powder
- ¼ tsp salt
- 1 large egg (beaten)
- ¼ cup superfine caster sugar
- ½ cup milk
- ¼ cup butter (melted and cooled)
- For the topping
- ¾ cup plain Dark chocolate (70% cocoa solids)
- ⅔ cup unsalted butter
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- To decorate
- Cookie (broken)
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Line 2 x 12 hole mini muffin tins with paper baking cases.
2.
Sift the flour, cocoa, baking powder and salt and set aside.
3.
Mix together the egg, sugar, milk and melted butter in a mixing bowl until blended
4.
Sift in the dry ingredients and fold in until just combined.
5.
Spoon into the paper cases and bake for about 10 minutes, until springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
6.
For the topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Set aside.
7.
Beat the butter until very soft, then sift in the icing sugar and beat until smooth.
8.
Beat in the chocolate and vanilla until smooth.
9.
Spread the topping on the cakes and decorate with biscuits. Leave to set.
