Chocolate Muffins with Multi-coloured Centres

Name: Chocolate Muffins with Multi-coloured Centres
Total time: 2 h
Yield: 12
Ingredients: 2 cups self-rising flour (sifted); 0.25 cup cocoa powder; 0.5 tsp baking soda; 0.75 cup superfine caster sugar; 1.5 cups Buttermilk; 2 eggs; 0.667 cup butter (melted); 6 italian rainbow Cookie (halved into squares); 0.5 cup cream (38% fat); 1.667 cups Milk chocolate (30% cocoa solids; chopped); 1 tsp vanilla extract; 2 Tbsps unsalted butter; 0.5 cup yellow Sugar paste; 0.5 cup pink Sugar paste; 0.75 cup green Sugar paste

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Difficulty:

advanced

Difficulty

Preparation:

1 hr 30 min.

Preparation

ready in 2 h.

Ready in

Ingredients

for

cupcakes

For the cupcakes: 2 cups self-rising flour (sifted); ¼ cup cocoa powder; ½ tsp baking soda; ¾ cup superfine caster sugar; 1 ½ cups Buttermilk; 2 eggs; ⅔ cup butter (melted); 6 italian rainbow Cookie (halved into squares)

For the chocolate ganache: ½ cup cream (38% fat); 1 ⅔ cups Milk chocolate (30% cocoa solids; chopped); 1 tsp vanilla extract; 2 Tbsps unsalted butter

For the sugarpaste bows: ½ cup yellow Sugar paste; ½ cup pink Sugar paste; ¾ cup green Sugar paste

How healthy are the main ingredients?

egg

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Preparation steps

For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper muffin cases in a 12 hole muffin tin.

Sift the flour, cocoa and bicarbonate of soda into a mixing bowl. Stir in the sugar.

Whisk the buttermilk with the eggs and pour into the dry ingredients. Add the melted butter and fold in gently until just combined. The mixture will be lumpy.

Spoon a little mixture into the paper cases to cover the base. Place a cookie square on top and cover with more mixture.

Bake for about 20 minutes until risen and springy to the touch. Remove from the tin and place on a wire rack to cool completely.

For the chocolate ganache: 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 vanilla.

Add the butter gradually and stir until blended. Allow to cool until the mixture is thick enough to pipe.

Spoon into a piping bag with a ribbon nozzle and pipe a swirl on each cake.

For the bows: roll out the sugarpastes separately on a surface lightly dusted with icing sugar. Cut out 12 strips from each, about 1.5cm|1/2" wide and 5cm|2" long. Reserve the green sugarpaste trimmings.

10.

Attach the different coloured strips by brushing the edges with a little water, to form 12 tri colour strips.

11.

Pinch 1 strip together in the middle and at both ends. Brush the centre with a little water, fold both ends towards the centre and pinch together. Repeat this process for the remaining 11 bows.

12.

Roll out the green sugarpaste trimmings and cut into 12 small strips. Brush lightly with water and attach to the centre of the bow. Repeat with the remaining bows.

13.

Place the bows on the ganache.

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