Calling all chocoholics! This is the recipe for you! Also great for kids’ parties/taking into school and impressing the staff/pudding.
I took my favourite choccie cake recipe and turned it into cupcakes with a twist. These cakes are very rich, but quite delicious and VERY easy to make!
THE CAKE
You will need:
200g plain flour
200g caster sugar
1tsp baking powder
1/2 tsp bicarb of soda
40g good quality cocoa
175g soft, unsalted butter
2 large eggs
2 tsps vanilla extract
150ml sour cream
Mix all the ingredients together in a mixer until light and creamy. Using an mechanical ice cream scoop, put a dollop of mixture in large cake/muffin cases and bake at 180ºC (160 fan) for about 10-15 mins. The mixture makes 15 with a good scraping left in the bowl for you the kids.
Cool on a rack.
FILLING
When cool, hollow out the middle of each cake with an apple-corer. Don’t go right to the bottom, about 3/4 of the way down. Fill the hole with a small teaspoon of chocolate spread, then plug the top with the cake from the corer.
ICING
Well, I cheated and used Betty Crocker’s choc fudge icing, but feel free to make your own which will definitely be nicer! Sometimes I do, sometimes I don’t. Depends on how much butter I have in the larder and how much mess I am prepared to clear up!
I use a Mr Whippy nozzle and pipe the icing in a small swirl on top of each cake. Don’t use more else it really will be too chocolatey!
Decorate as you please. I always have to use a bit of glitter!
EATING
Well, the kids dig in but I am slightly more refined and use a fork. Depends who’s watching really….
ENJOY!
Look gorgeous – inspired me to actually get some proper nozzles rather than trying to manage with a tea spoon and … shhh! … a finger
Ooh! I do love a good nozzle! (fnar fnar)
Nothing wrong with a bit of making do though! Happens frequently in this house!