Chocolate cupcakes topped with vanilla swiss meringue buttercream, drizzled with melted chocolate and sprinkled with 100's and 1000's
This week Eskimo Pie won the poll, which is lucky because I was actually a bit of afraid attempting the egg nog cupcakes. I would of liked to make these more attractive - but Zoe wasn't very happy while I was baking so I kind of had to hurry it along. So please excuse the messiness of these.
Boiled Chocolate Cake
Makes 35 cupcakes ;)
660g caster sugar
250g butter, chopped
35g cocoa powder, sifted
1 tsp bicarb soda
450g self raising flour
- Preheat oven to 180 degrees celsius and line 3 12-hole muffin trays with cupcake liners.
- Combine the water, sugar, butter, cocoa and bicarb in a medium saucepan and stir over heat until sugar dissolves. Bring to the boil then reduce the heat, simmer, uncovered for 5 minutes. Transfer to a large bowl.
- Add the flour and eggs to the bowl and beat with electric mixer until mixture is smooth and pale in colour.
- Pour mixture into the cupcake liners and bake for approximately 15 minutes, or until a skewer comes out clean.
Follow the directions for almond buttercream but leave out the almond essence and use 2 tablespoons of vanilla extract instead of 2 teaspoons.
340g dark chocolate
3 tbsp vegetable oil
Melt the chocolate and oil in a heatproof bowl over a saucepan of simmering water. Cool before using otherwise the buttercream will melt ;)
Me - 7/10, yummy! The cake was really moist and the texture was great, however, it wasn't very chocolatey - so it isn't the best chocolate cake recipe. The buttercream is good as always and the chocolate + 100's and 100's makes for crunchy goodness.
Mat - 7/10, not as good as the peanut butter cupcake, but still good.