Piped Chocolate Cakes
ready in 1 hr 15 min.
- For the cupcakes
- ½ cup butter
- ¾ cup light brown sugar
- 2 eggs (beaten)
- 1 cup all-purpose flour
- 1 teaspoon Baking powder
- ¼ cup cocoa powder
- ½ cup milk
- For the chocolate topping
- 0.333 cup cream (48% fat)
- 1 ¼ cups semi-sweet chocolate (60% cocoa solids, chopped)
- ¼ cup butter
- For the decoration
- edible, silver Bauble
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 190C, 375F, gas 5. Place 10 paper cases in a bun tin.
Beat the butter in a mixing bowl until soft and light. Beat in the sugar and beat until light and fluffy.
Beat in the eggs, gradually until well blended. Sift in the flour, baking powder and cocoa and fold in gently until incorporated. Stir in the milk.
Spoon into the paper cases and bake for 25 minutes until golden and firm to the touch. Leave in the tins for 5 minutes then place on a wire rack to cool.
For the chocolate topping: bring the cream to a boil in a pan. Remove from the heat and add the chocolate. Stir until melted, then stir in the butter. continue to stir until the mixture is smooth and shiny. Chill until thick enough to pipe.
Put the mixture into a piping bag and pipe on top of each cake. Decorate with silver baubles.