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Prep Time
15 Minutes -
Cook Time
12-14 Minutes -
Makes
12 Cupcakes
Ingredients
- 1.5 cups self-raising flour, sifted
- 0.5 cups cocoa powder, sifted
- 0.8 cups caster sugar
- 0.8 cups dark or milk choc bits
- 0.8 cups milk
- 125 grams butter, melted and cooled
- 2 eggs, beaten
- 1 teaspoons vanilla essence
- 0.5 cups cream
- 200 grams dark chocolate, roughly chopped
- Sprinkles, to decorate
You'll Need
- Multix Piping Bags
- Multix Coloured Patty Pans
Method
- Preheat oven to 200ºC. Line a muffin tin with Multix Coloured Patty Pans.
- Combine self raising flour, cocoa powder, caster sugar and dark or milk chocolate bits in a large bowl. Make a well in the centre.
- Add milk, butter, eggs and vanilla essence to the well. Using a large metal spoon, stir gently until just combined.
- Spoon mixture into prepared patty pans. Bake for 12-14 minutes, or until a skewer inserted into the centre comes out clean.
- Leave cupcakes in the tin to cool for approximately 5 minutes, then transfer to a wire rack to cool completely.
- Place dark chocolate and cream in a heatproof bowl set over a saucepan of simmering water. Stir until smooth. Remove from heat and refrigerate for 30 minutes or until a spreadable consistency.
- Spoon ganache into a Multix Piping Bag and pipe onto cooled cupcakes. Finish with a scatter of sprinkles, to serve.