Gourmet Choc Cakes with Topping
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 cup self-rising flour
- 3 tsps cocoa powder
- ½ tsp chili peppers
- 1 tsp Baking powder
- salt
- ⅔ cup unsalted butter (softened)
- 1 cup caster sugar
- ¾ cup Dark chocolate (chopped)
- 1 medium egg
- 12 paper liners (or 12 silicone moulds)
- To decorate
- chocolate sprinkle
- white Chocolate ball
- 2 ½ cups powdered sugar (sifted)
- 2 Tbsps cocoa powder
- pastry bag
Preparation steps
1.
Preheat oven to 180°C (160° fan) | 350F | gas 4. Line cupcake tray with paper cases or use individual silicone moulds
2.
Sift the flour, cocoa powder, chilli pepper and salt into a mixing bowl.
3.
Gently melt the butter together with the sugar and chocolate. Add 150 ml water and whisk with a balloon whisk until combined. Leave to cool for a few minutes.
4.
Add the egg to the cooled mixture then whisk in the dry ingredients.
5.
Spoon the mixture into the cases/moulds and bake for 25-30 minutes until well risen. Remove and leave to cool on a wire rack.
6.
Make the topping by combining the icing sugar, cocoa powder, and a little hot water to piping consistency.
7.
Pipe the icing in a random fashion onto the cupcake. Add sprinkles and chocolate balls for extra decoration.
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