Friday, January 23, 2009

Double chocolate cupcakes

Makes 12

* 1 quantity classic cupcake recipe (see related recipe)
* 1/2 cup cocoa powder, sifted
* 3/4 cup dark or milk choc bits
* 1 tablespoon cocoa powder, extra, to serve
* 1/2 cup cream
* 200g dark chocolate, roughly chopped

1. Follow step 1 of classic cupcake recipe, reducing self-raising flour to 1 1/2 cups. Stir in cocoa powder and choc bits.
2. Follow step 2 of classic cupcake recipe.
3. Bake cupcakes following step 3 of classic cupcake recipe.
4. Make icing: Place cream and chocolate into a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove from heat. Refrigerate for 30 minutes, or until a spreadable consistency. Spread over cupcakes. Sprinkle with cocoa.

Notes & tips
* Shortcut: Place cream and chocolate into a microwave-safe bowl. Heat, uncovered, stirring every 30 seconds with a metal spoon, for 1 1/2 to 2 minutes on MEDIUM (50%) power, or until melted and smooth.

Super Food Ideas - Page 77
Recipe by Dixie Elliott


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