One of the ladies in Mum’s staffroom is getting married this weekend, so I made some suitably simply elegant cupcakes for the staffroom morning tea.
The chocolate cake recipe is from The Australian Woman’s Weekly cupcakes book
Double Chocolate Mud Cake
60g dark chocolate coarsely chopped
90g butter, softened
220g soft brown sugar
100g SR flour
2 tbsp cocoa
40g almond meal
Preheat oven to 170Â°C (150Â°C fan forced). Line a standard 12 hole muffin tin with patty pans.
In a double boiler melt the chocolate in the water, stirring till smooth. Cream the butter and sugar, beat in the eggs. Sift in the remaining dry ingredients and the chocolate mixture, stirring till smooth. That is it. Then it is just a matter of dividing the mixture evenly between the 12 pans (I used a pastry bag as the mixture is quite runny) and cook for about 20 minutes.
Once they are cooled it is time to decorate.
I warmed some blackberry jam to use as the “glue” and coloured the white fondant to a very pale pink. On a well dusted silicone mat, I rolled the fondant out nice and thin, then pressed a Fiskars Texture Plate into the fondant to make it “all pretty” on top.
Place in a container and every so often open the lid a fraction and inhale the chocolate. Or you could just eat one 🙂