Name: Choc top cupcakes
Cook time: 45 min
Total time: 45 min
Ingredients: 125 gram butter, softened; 1 teaspoon vanilla extract; 2/3 cup (150g) caster sugar; 3 eggs; 1 1/2 cup (225g) self-raising flour; 1/4 cup (60ml) milk; 1/3 cup (80ml) thickened cream; 125 gram dark eating chocolate, chopped coarsely; 100 gram dark eating chocolate, melted; 100 gram white eating chocolate, melted

Ingredients

125 gram butter, softened

1 teaspoon vanilla extract

2/3 cup (150g) caster sugar

3 eggs

1 1/2 cup (225g) self-raising flour

1/4 cup (60ml) milk

1/3 cup (80ml) thickened cream

125 gram dark eating chocolate, chopped coarsely

100 gram dark eating chocolate, melted

100 gram white eating chocolate, melted

Method

1.Preheat oven to 180°C (60°C fan-forced). Line two deep 12-hole patty pans with paper cases.

2.Combine butter, extract, sugar, eggs, flour and milk in small bowl of electric mixer, beat on low speed until ingredients are just combined. Increase speed to medium, beat 3 minutes or until mixture is smooth and changed to a paler colour. Divide mixture into cases

3.Bake about 20 minutes. Turn cakes, top-side up, onto wire rack to cool.

4.Meanwhile, make dark chocolate ganache. Stir cream and chocolate in small saucepan over low heat until smooth. Cool to spreading consistency.

5.Spread melted chocolates separately onto a cold surface, when set, drag a melon baller over the chocolate to make curls.

6.Spread top of cakes with ganache. Arrange chocolate curls on top of cakes.

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Ingredients

Method

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