Chocolate Strawberry Muffins with Hidden Centres
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in
Ingredients
for
12
- 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
- 1 cup plain Dark chocolate (70% cocoa solids, chopped)
- 1 egg (beaten)
- 6 Tbsps milk
- 1 tsp vanilla extract
- 10 mini chocolate sandwich cookie (with strawberry cream)
- For the chocolate ganache
- ½ cup cream (38% fat)
- 1 ⅔ cups plain Chocolate (70% cocoa solids)
- 1 tsp vanilla extract
- 2 Tbsps butter
- For the strawberry buttercream
- ⅔ cup unsalted butter
- 2 cups powdered sugar
- lemon juice
- ⅛ cup Strawberry puree
- pink Food coloring
- To decorate
- 10 mini chocolate sandwich cookie (with strawberry cream)
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 10-12 paper cases in a muffin tin.
2.
Sift the flour, baking powder and salt into a mixing bowl and stir in the sugar.
3.
Heat the butter in a pan until melted, then break in half the chocolate and stir until melted.
4.
Grate the remaining chocolate and set aside.
5.
Whisk together the egg, milk and vanilla and stir into the dry ingredients with the melted chcolate mixture and the grated chocolate. Stir gently until blended.
6.
Spoon a little mixture into the paper cases and top with a cookie half. Cover with more mixture and top with another cookie half. Cover with more mixture.
7.
Bake for 20-25 minutes until firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
8.
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.
9.
Add the butter gradually and stir until blended. Allow to cool until the mixture is thick enough to pipe.
10.
Spoon into a piping bag and pipe on top of the cakes.
11.
For the strawberry buttercream: beat the butter until soft. Gradually sift in the icing sugar and beat until smooth. Beat in the lemon juice, strawberry puree and food colouring until evenly blended.
12.
Spoon into a piping bag with a ribbon nozzle and pipe a swirl on the chocolate ganache. Top with mini cookies.
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