Annie Bell´'s Milk Chocolate Cupcakes
Over a year ago
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Ingredients
- 1 heaped tbsp drinking chocolate powder
- 110g plain flour
- 110g golden caster sugar
- 110g unsalted butter diced
- 2 medium eggs
- ½ tsp baking powder
- 125g milk chocolate, broken up
- 30g unsalted butter diced
- 1tbsp milk
- mini marshmellows
- chocolate strands
Accompaniment
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Method
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Milk chocolate satisfies our inner five-year-old. Just this once…
1. Preheat the oven to 200C/180C fan/400F/gas 6. Sit about 14 paper cases in fairy cake tins.
2. Blend the drinking chocolate with 2 tbsp boiling water in a small bowl and leave to cool to room temperature. Place this in a food processor with all the remaining cake ingredients and whiz until creamy and combined.
3. Divide the mixture among the paper cases, filling them half to two thirds full and smoothing the top. Bake for 17-20 minutes until risen and springy to the touch, then remove and leave the cakes to cool.
4. For the frosting, melt the chocolate and butter in a bowl set over a pan containing a little simmering water (the mixture may appear grainy). Add the milk and whisk until smooth and glossy. Smooth about 1 tsp of this over the top of each cake. Decorate with chocolate strands and mini marshmallows if you like and set aside in a cool place for an hour or two until set. The cakes will keep well in an airtight container for several days.
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