Molten Chocolate Cupcakes by Hansells Baking
Cakes and Tarts
Serves: 1
Ingredients:
250g butter
1/2 cup cocoa
1 1/4 cups cups sugar
2 teaspoons Hansells Vanilla Essence or 1 teaspoon Hansells Vanilla Paste
3 eggs
1 cup flour
1 teaspoon Hansells Double Action Baking Powder
12 large paper cupcake cases
24 squares dark chocolate
Icing sugar for dusting
Method:
Melt the butter with the cocoa in a saucepan large enough to mix all the ingredients. Remove from the heat and mix in the sugar and vanilla essence or vanilla paste. If the mixture is very hot, leave to cool so the eggs don’t scramble when you add them. Add the eggs and beat with a wooden spoon until combined. Sift in flour and baking powder and mix until combined. Place cupcake cases in muffin pans. Three quarter fill cases with mixture, using a quarter cup measure to make this process easier. Place two squares of chocolate, one on top of the other, in the middle of the mixture, pressing down slightly. Pour a little more mixture over the chocolate to just cover it. Bake at 180 degrees C for 20 – 25 minutes or until the top of the cakes spring back when lightly touched. Serve warm, dusted with icing sugar.
Makes 12
