Decadent Turnover Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder
- 1 Tbsp Baking powder
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ⅜ cup sunflower oil
- 1 cup milk
- For the chocolate covering
- ⅔ cup cream (48% fat)
- 1 Tbsp light corn syrup
- 1 cup chopped Dark chocolate (70% cocoa solids)
- To decorate
- edible silver edible silver ball
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
2.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs, vanilla and oil in a separate bowl until frothy, then slowly whisk in the milk.
4.
Stir into the dry ingredients until just blended. The mixutre will be slightly lumpy.
5.
Spoon into the tins and bake for about 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
6.
For the chocolate covering: put the cream and golden syrup in a pan and bring to a simmer, stirring. Remove from the heat and stir in the chopped chocolate.
7.
Leave to stand for 5 minutes until the chocolate has melted, then stir until smooth. Leave to stand for a few minutes until thickened.
8.
Invert the cupcakes on a wire rack set over a baking tray and spoon the chocolate over the cupcakes.
9.
Decorate with silver balls and leave to set.
