Molten Cocoa Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 50 min.
Ready in
Ingredients
for
12
- For the filling
- 4 ozs Milk chocolate (30% cocoa solids, chopped)
- ¼ cup cream (485 fat)
- ½ Tbsp unsalted butter
- For the muffins
- 2 eggs
- ½ cup light brown sugar
- ½ cup unsalted butter (melted)
- 1 cup milk
- ½ tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder
- ½ tsp Baking powder
- 0.333 cup chopped Pecan
How healthy are the main ingredients?
eggPreparation steps
1.
For the filling: heat the chocolate, cream and butter in a small pan over a low heat, whisking until the chocolate is completely melted and smooth. Pour into a shallow bowl and chill for about 1 hour until set.
2.
Roll small portions of the mixture into 12 small balls and place on a plate lined with non-stick baking paper. Cover and chill for at least 1 hour.
3.
For the muffins: heat the oven to 190°C (170° fan) 375°F gas 5. Place 12 paper cases or cups in a muffin tin.
4.
Whisk the eggs and sugar in a mixing bowl until combined. Whisk in the butter and milk, followed by the vanilla.
5.
Sift in the flour, cocoa and baking powder and stir until blended. Stir in the pecans.
6.
Spoon into the paper cases to cover the base. Place a chocolate ball in each cup and cover with the remaining mixture.
7.
Bake for about 15 minutes, until just firm to the touch. Cool in the tin for 3 minutes. Best eaten warm.
