Baking Mondays - E is for Eskimo Pie

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 ;)

500ml water
660g caster sugar
250g butter, chopped
35g cocoa powder, sifted
1 tsp bicarb soda
450g self raising flour
4 eggs

1. Preheat oven to 180 degrees celsius and line 3 12-hole muffin trays with cupcake liners.
2. 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.
3. Add the flour and eggs to the bowl and beat with electric mixer until mixture is smooth and pale in colour.
4. Pour mixture into the cupcake liners and bake for approximately 15 minutes, or until a skewer comes out clean.

Vanilla Swiss Meringue Buttercream

Follow the directions for almond buttercream but leave out the almond essence and use 2 tablespoons of vanilla extract instead of 2 teaspoons.

Chocolate Drizzle

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 ;)


The ratings?

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.