Chocolate Christmas Cupcakes

1 9 1 minute read

Prep and cook time: 35 minutes

Makes: 12 cupcakes

Ingredients

110g | 4 oz | ½ cup butter, softened

110g | 4 oz | ¾ cup light brown sugar

75g | 3 oz self-rising flour

25g | 1 oz cocoa powder, sifted

1 pinch of baking powder

2 eggs

For chocolate ganache topping

150 ml | 2/3 cup cream

350g | 12 oz dark (plain) chocolate, chopped

50g | 2 oz | ¼ cup butter

To decorate

Gold sugar sprinkles

Method

For the cupcakes, heat the oven to 190 degrees Celsius and place 12 paper cases in a bun tin.
Whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended.
Spoon the mixture into the paper cases and bake for 15 minutes until well risen and firm to the touch. Place on wire rack and leave to cool.
For the chocolate ganache, heat the cream in a pan. Remove the pan from the heat and add the chocolate. Stir until the chocolate has melted. Add the butter and stir until the mixture is smooth and glossy. Chill until the ganache is firm, but not hard.
Put the mixture into a piping bag and pipe on top of the cooled cakes. Scatter gold sugar sprinkles over the cupcakes.

For more inquiries, please feel free to contact us or call/whatsapp us at 011-1988 6263

To see the cupcakes we offer, click here or take a look at the other cakes we have.

To see the other recipes we have, click here.

1 9 1 minute read