Covered Chocolate Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the muffins
- 9 ozs plain Dark chocolate (70% cocoa solids)
- 6 eggs (separated)
- 1 cup caster sugar (scant)
- 1 cup Almond flour
- For the coating
- 11 ozs plain Chocolate (70 % cocoa solids)
- 0.333 cup unsalted butter
- 4 tsps light corn syrup
- To decorate
- edible wafer flower
Preparation steps
1.
For the muffins: heat the oven to 180°C ( 160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
3.
Whisk together the egg yolks and sugar using an electric whisk for 4-5 minutes until thick and pale. Add the melted chocolate and almonds and stir together.
4.
Whisk the egg whites until soft peaks form, then gradually fold into the chocolate mixture until incorporated.
5.
Spoon into the tins and bake for about 25 minutes until firm on top. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
6.
For the coating: melt the chocolate as before, then stir in the butter and golden syrup and remove from the heat.
7.
Using a skewer, dip the muffins into the chocolate to coat, letting the excess drip off. Place on non-stick baking paper and place a wafer flower on each. Leave to set.
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