- 60g Butter, unsalted 100g Caster sugar 2each Eggs ; 200g Chocolate Sauce (from below) 80g Plain flour 60g Almond meal ; 20g Cocoa powder 2tsp Baking powder Pinch Sea salt
- 180g Lindt Dessert 70% ; 140ml Milk 65ml Vegetable oil ; Serve the any leftover with the cupcakes.
- 170g Butter, unsalted and soft 340g Pure icing sugar, sifted Little Vanilla bean paste ; Little Salt ; 2 Tbsp Amarena syrup or milk ; 8-10 Amarena cherries, chopped Optional Little red food colour ; Top with a cherry Chocolate decorations For example words or names made from tempered chocolate.
For the cupcakesPreheat the oven to 180°C
For the chocolate sauceCombine the milk and oil and warm to just under boiling point.Mix in the chopped chocolate and mix to a smooth sauce using a stick blender.Set aside to cool.
For the cakeCombine the butter and the sugar and cream until sugar is dissolved and mixture is pale.
AddThe eggs one at a time, beating well after each addition.
SiftTogether the plain flour, almond meal, cocoa and baking powder.Fold into the batter to incorporate.
MixIn the chocolate sauce and salt.
DivideInto paper cup lined cupcake tray.
BakeFor 12-15 minutes or until a skewer comes out clean.Put aside to cool fully.
For the icingPlace soft butter into the bowl of your electric mixer and with a whisk attachment whisk for about 6-7 minutes, until light.Scrape down sides a couple of times.
TopIcing sugar and add little by little on medium speed.
Pinch of salt, vanilla, Amarena syrup, chopped cherries and colour if using.Use at room temperature.
Each cupcake generously with icing and decorate with chocolate and top with a cherry.
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