40mins Plus overnight chill
Morning tea, party, picnic
220g dark chocolate- truffle
2.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
250g caster sugar
60ml oil- canola or vegetable
2tsp instant coffee -optional
150g dark chocolate – chopped
60g melted milk chocolate
150g chocolate- for icing
30g butter-for icing
60g icing sugar-sifted-for icing
40ml cream, warm-for icing
- chocolate shavings
- cocoa- 10g
Step by Step Instructions
Heat the cream for the truffle, add the chocolate and butter, stir through until melted. Chill overnight. Next day roll into balls and then into icing sugar
Beat together all the ingredients apart from the chocolate to a smooth consistency.
Add the melted chocolate and chopped chocolate to the mixture.
Spoon into cupcake wrappers filling no more two thirds.
Bake in a preheated oven at 180°C for 12-14mins, or until the sponge springs back.
Remove onto a cooling rack.
Over a hot water bath or bain-marie, melt chocolate and hot cream together to make the icing. Once melted stir through the butter.
Once mixed, stir through the icing sugar. Cool over a cold water bath to piping consistency.
To finish the cupcake pipe the icing over in a swirl and place a truffle in the middle. Scatter chocolate shavings over the top and dust with a little cocoa.
They freeze very well for up to three months.
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