Name: Truffle cupcakes
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Ingredients: 1/4 cup cocoa powder; 3/4 cup firmly packed brown sugar; 125 gram butter, chopped; 300 gram dark chocolate, chopped; 3/4 cup almond meal (ground almonds); 3 eggs, lightly beaten; 1/2 cup cream; 140 gram milk chocolate maltesers; 36 white chocolate coconut balls

Truffle cupcakes

Makes 12 Item

Prep

35M

Cook

30M

Total

1H 5M

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Ingredients

1/4 cup cocoa powder

3/4 cup firmly packed brown sugar

125 gram butter, chopped

300 gram dark chocolate, chopped

3/4 cup almond meal (ground almonds)

3 eggs, lightly beaten

1/2 cup cream

140 gram milk chocolate maltesers

36 white chocolate coconut balls

Method

1.Preheat oven to 18O°C/ 160°C fan forced. Line a 12-hole muffin tray with paper cases.

2.Combine cocoa powder and 1/4 cup hot water in a medium saucepan until smooth. Add sugar, butter and 100g of chocolate. Stir over low heat for 2 minutes or until smooth. Remove from heat.

3.Stir in almond meal and egg. Spoon mixture into prepared holes. Bake tor 25-30 minutes or until a skewer inserted at centre comes out clean. Stand in tray tor 5 minutes. Turn out onto a wire rack to cool.

4.Place cream and remaining chocolate in a small saucepan over low heat. Cook and stir for 3-4 minutes or until smooth. Chill for 30 minutes or until ganache is thick enough to spread. Spread ganache over cooled cupcakes. Set.

5.To decorate, top cupcakes with maltesers and coconut balls. Press to secure. Serve.

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Ingredients

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