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Iccle Choccie Cupcakes

The spring sun is shining and we've bakes yummy little chocolate cupcakes (with a secret peanut butter centre).


Makes 12 Small Cakes

10 Minutes Preparation

15/20 Minutes Baking Time




I N G R E D I E N T S

20g Cocoa Powder

3tbs Hot Water

90g Butter

90g Caster Sugar

30g Oat Flour

30g Self Raising Flour

1tsp Baking Powder

2 Small Eggs


50g Dark Chocolate

50g Butter

100g Icing Sugar

2tbs Milk (I use hazelnut)

1/2tsp Vanilla Essence



M E T H O D

- Preheat the oven to 180c.

- In a small bowl combine the cocoa and water and mix into a paste.

- In a mixer, using the cake paddle, add the butter. Cream until light and fluffy, then add the eggs and mix again.

- Once combined add the chocolate mix.

- Next fold through the dry ingredients.

- Place small cupcake cases into a baking tin and spoon a tablespoon of mix into each case. Topping up with any excess mixture.

- Bake in the oven for 15 to 20 minutes.

- Take out of the oven and leave to cool completely.

- THIS PART IS OPTIONAL! (You can cut a small circle into the centre of the cake and add a teaspoon of peanut butter and then place the piece you cut out back onto the cake)

- Whilst cooling, whisk together the butter, icing sugar, milk and vanilla.

- Melt the chocolate and leave to cool slightly and pour and mix into the icing.

- Place into a piping bag and pipe onto the cakes.

- ENJOY!



Light and airy chocolate mousse like butter icing.




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