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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Who doesn't love a chocolate cupcake? These ones are extra special as they have a wicked chocolate-hazelnut glaze! Ingredients:
125 g dark chocolate, chopped |
1/2 cup milk |
1/4 cup cocoa powder |
125 g butter, chopped |
1/2 cup caster sugar |
2 eggs |
1 cup self raising flour |
400 g dark chocolate, chopped |
1/2 cup thickened cream |
1 tablespoon hazelnut-flavored liqueur |
Directions:
1. Grease a 12 hole muffin pan.
2. Place chocolate, milk and sifted cocoa powder in a small saucepan and stir over a low heat until the chocolate has melted and is smooth.
3. Remove from the heat and cool.
4. Beat the butter and sugar in a small bowl, with an electric mixer, until light and fluffy.
5. Add the eggs, one at a time, and beat until combined.
6. Stir in the chocolate mixture and the sifted flour.
7. Spoon mix evenly into muffin tray.
8. Bake at 160 degree C for about 25 minutes, or until cooked.
9. Cool cupcakes in the pan.
10. To make the glaze, place chocolate, cream and liqueur in a small heatproof bowl over simmering water and stir until chocolate has melted.
11. Cool the glaze a little then spoon over the tops of the cooled cakes.
12. Decorate cakes with fresh raspberries or any fruit of your choice and perhaps some whipped cream!
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