Soccer Cupcakes

Soccer Cupcakes
50 min.


for 12 cupcakes
For the cupcakes
11 ounces Dark chocolate (60% cocoa solids)
¼ cup unsalted butter
3 cups self-rising flour
1 tablespoon Baking powder
½ cup cocoa powder
½ cup caster sugar
1 egg
1 ½ cups milk
For the topping
1.333 cups cream (35% fat)
2 tablespoons powdered sugar
To decorate
chocolate Sprinkles
12 football Sugar decoration
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Preparation steps

Step 1/8
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
Step 2/8
Chop 125g| 4 1/2 oz of the chocolate and set aside.
Step 3/8
Melt the remaining chocolate with the butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
Step 4/8
Sift the flour, baking powder and cocoa into a mixing bowl and stir in the sugar.
Step 5/8
Beat together the egg and milk and gradually stir into the melted chocolate.
Step 6/8
Stir into the dry ingredients with the chopped chocolate, until only just combined.
Step 7/8
Spoon into the paper cases and bake for 20-25 minutes until well risen and just firm. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
Step 8/8
For the topping: whisk the cream and icing sugar until thick. Spoon on top of the muffins and sprinkle with chocolate sprinkles. Top with a sugar football.