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Top deck cupcakes

  • 10servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsCalcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 125g butter, chopped

  2. 1 cup caster sugar

  3. 100g dark chocolate, chopped

  4. cup hot water

  5. 2 tablespoons coffee liqueur

  6. cup plain flour

  7. 2 tablespoons self-raising flour

  8. 2 tablespoons cocoa powder

  9. 1 egg, beaten

  10. White chocolate ganache

  11. 100g white chocolate, chopped

  12. 2 tablespoons thickened cream

  13. silver cachous, to decorate

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper cases.

  2. In a medium saucepan, combine butter, sugar, chocolate, water and liqueur. Stir over low heat until smooth. Transfer mixture to a medium bowl. Cool 10 minutes.

  3. Sift flours and cocoa together. Fold into chocolate mixture. Stir in egg. Spoon mixture into paper cases until 2/3 full.

  4. Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

  5. White chocolate ganache: in a medium heatproof bowl, combine chocolate and cream. Heat over a saucepan of simmering water, stirring until melted.

  6. Using an electric mixer, beat chocolate mixture 3-5 minutes until thick and fluffy. Spread over cooled cakes. Decorate cupcakes with cachous.

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