|
|
Chocolate “Fondant” Cupcakes Makes 12 110g soft margarine ½ cup self-raising flour, sifted ¼ cup cocoa powder ½ cup caster sugar 2 large eggs 1 tsp vanilla extract 12 heaped teaspoons of Nutella (or other chocolate spread)  Preheat the oven to 180 deg C and line a 12-hole muffin tin with cases. In a large bowl, or preferably a mixer, put in all the ingredients apart from the Nutella. Whisk for 5 minutes, or until you have a light, almost moussey texture. Divide the mixture between the 12 cupcake cases – don’t worry about smoothing the surfaces, just plop it in. Bake for 15-20 minutes, or until firm on top, and risen and slightly springy to the touch. Leave the cupcakes in the muffin tin for 2 minutes, then take a small sharp knife and cut out a conical shape from the top of each cupcake. Pop 1 heaped teaspoon of Nutella into each hole and put the lid back on. Press down gently, then sprinkle a tiny bit of icing sugar over the top of each cake. Serve while just warm, when the Nutella is still liquid and oozy. However, eating them cold is not a disaster, just texturally different. From: Chocolate Magic. By Kate Shirazi. Published by Pavilion/HarperCollins Publishers. 
|
|