These cupcakes are a chocolate lover’s delight; rich and decadent with a strong dark chocolate hit. Try and stop at one!
Ingredients (makes 12)
90g softened butter
1 cup brown sugar, firmly packed
⅔ cup self-raising flour
2 tablespoons cocoa powder
⅓ cup almond meal
⅔ cup water
60g dark chocolate melts, melted
125g butter, softened
1 ½ cups icing sugar
2 tablespoons dutch cocoa powder
2 tablespoons milk
1x 100g packet Chang’s Original Fried Noodles (or equivalent)
2 tbspns crunchy peanut butter
200g dark chocolate melts
1 bag of Cadbury “Mini Eggs” (or equivalent)
Preheat the oven to 170°C (150°C fan-forced). Line a 12-hole muffin tin with patty pans.
Beat butter, sugar & eggs in a large bowl with electric mixer until light and fluffy. Add in sifted flour and cocoa, almond meal, water and melted chocolate.
Fill each patty pan approximately ⅔ of the way full. Bake for around 25 minutes or until a skewer inserted comes out clean. Stand cakes in tin for 5 minutes before transferring them to a wire rack to cool.
To make the nests, microwave peanut butter and chocolate until melted. Mix until it is a smooth paste. Add the noodles and coat them well.
Spoon the mixture onto grease-proof paper and shape into nests small enough to fit on top of your cupcakes. Top with three mini eggs and then place in the refrigerator until set.
While the nests are setting, make the frosting. Beat butter in a medium bowl with electric mixer until light and fluffy. Beat in icing sugar, cocoa and milk in two batches. If the frosting is too stiff, add more milk. If it’s too runny, add more icing sugar or cocoa.
To decorate, spread each cupcake generously with frosting and top with a nest.
Frosting & cake recipes adapted from the Australian Women’s Weekly ‘Cupcakes by Colour’ cookbook.