Milk Chocolate Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
24
- For the cupcakes
- 1 cup Milk chocolate (30% cocoa solids, grated)
- ½ cup butter
- 0.333 cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 egg
- 1 ¾ cups all-purpose flour
- 1 tsp Baking powder
- ½ tsp baking soda
- 1 Tbsp cocoa powder
- ⅜ cup milk
- For the topping
- 5 ozs Milk chocolate (30% cocoa solids)
- 2 ½ cups powdered sugar
- 0.333 cup unsalted butter
- 1 Tbsp cream (38% fat)
- To decorate
- 48 Chocolate ball
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 x 12 hole mini muffin tins with paper cases.
2.
Beat together the chocolate and butter in a mixing bowl until soft and creamy.
3.
Gradually beat in the sugar, vanilla and salt until smooth.
4.
Beat in the egg until incorporated. Gradually sift in the flour, baking powder, bicarbonate of soda and cocoa and fold in gently, alternating with the milk, until well blended.
5.
Spoon into the paper cases and bake for about 15 minutes, until springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
6.
For the topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
7.
Beat the butter and icing sugar until fluffy and pale, then beat in the cream and melted chocolate until smooth. Cool until thick enough to pipe.
8.
Spoon into a piping bag and pipe a swirl on top of each cake. Decorate with chocolate balls.
