Chocolate Cakes with Buttercream Swirl
1 hr 30 min.
- For the cupcakes
- 1 ½ cups all-purpose flour
- 2 tsps Baking powder
- 1 pinch salt
- 0.333 cup superfine caster sugar
- 0.333 cup butter
- 4 ½ ozs Milk chocolate (30% cocoa solids)
- 1 egg (beaten)
- 6 Tbsps milk
- 1 tsp vanilla extract
- For the chocolate icing
- ½ cup unsalted butter
- ⅔ cup plain Dark chocolate (75% cocoa solids)
- 3 ½ cups powdered sugar
- ½ tsp vanilla extract
- ¾ cup milk
For the muffins: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 10 hole muffin tin.
Sift the flour, baking powder and salt into a mixing bowl and stir in the sugar.
Heat the butter in a pan until melted, then break in half the chocolate and stir until melted.
Grate the remaining chocolate and set aside.
Whisk together the egg, milk and vanilla and stir into the dry ingredients with the melted chocolate mixture and the grated chocolate. Stir gently until blended.
Spoon into the paper cases and bake for about 25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the chocolate icing: melt the butter and chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
Sift the icing sugar into a bowl and gradually beat in the vanilla and 120ml of the milk. Beat in the melted chocolate mixture until smooth.
Add the remaining milk, a little at a time, until thick. Leave to cool until spreadable.
For the caramel drops: line a large baking tray with non-stick baking paper.
Put the sugar and water into a pan and heat gently until the sugar has dissolved. Remove from the heat and set aside.
Slowly bring to a boil and simmer without stirring, for about 15-20 minutes until amber coloured- 150°C | 300°F on a sugar thermometer.
Quickly drop onto the baking tray from a teaspoon in small drops and leave to set.
Spoon the chocolate icing into a piping bag and pipe on top of the cakes. Decorate with caramel drops.