Left over Easter Chocolate
Although Easter was a month ago I am still finding chocolate Easter eggs in the cupboards, begin for me to eat them. It’s time to get rid of the temptation. So I’m going to use the left over Easter chocolate to make chocolate cup cakes. These little cakes use lots of chocolate and the kids love them. Now the challenge will be to stop myself at one!!
These cakes can of course be made with normal block or button chocolate.
Makes 24 really large cup cakes
100g dark chocolate, chopped
125g butter, chopped
1/4cup self-raising flour
1/4 cup plain flour
1/4 teaspoon bicarbonate of soda
3/4 cups raw caster sugar
1/4 cup cocoa powder
1/3 cup buttermilk
150g dark chocolate, chopped
1/4 cup thickened cream
Pinch of salt if you like.
Preheat oven to 180°C/170°C fan-forced. Line with cup cake tins with papers.
Place chocolate and butter in a small saucepan over low heat. Cook, stirring, for 10 minutes or until melted. Set aside to cool.
Place flours, bicarbonate of soda, sugar and sifted cocoa in a large bowl. Stir to combine. Stir the eggs and buttermilk in a jug, then add the buttermilk, chocolate and pour into the flour mixture.
Spoon into cup cake papers and cook until a skewer comes out clean about 20 min.
Allow to cool.
To make icing, heat the cream until very hot. Remove from heat and stir through the chopped chocolate. Stir until melted and thickened. Let cool and thicken slightly then dip the cakes in.