Chocolate Cupcake
National Cupcake Week
National Cupcake Week returns from 12th – 18th September and there is no better way to celebrate than treating yourself to a delicious cupcake. Philadelphia has a variety of simple but tasty recipes for you to enjoy, now is the time to give them a try!
Chocolate Cup Cakes
Overview
Serves: 20
Times
Prep time: 35 minutes
Cook time: 15 minutes
Ingredients
160 g dark chocolate, chopped
200 g unsalted butter
200 g caster sugar
4 medium eggs
230 g self raising flour
4 tbsp cocoa powder
150 g chocolate chips
To decorate:
25 g dark chocolate
150 g Philadelphia Original
50 g icing sugar
a few drops of vanilla essence
white chocolate to decorate
Instructions
1. Put the chocolate in a heatproof bowl over a pan of simmering water, leave until almost melted. Beat the butter and sugar until pale and fluffy. Gradually beat in the eggs one at a time. Stir in the cooled chocolate, then the flour and cocoa powder.
2. Line two 12 hole cupcake tins with paper cases (should be enough mixture for 20 cases). Spoon the mixture into the cases so they are just over ¼ full. Sprinkle the chocolate chips between the cases, and divide remaining mixture between the cases. Bake in a preheated oven 170ºC (gas mark 4) for about 14 minutes, until risen and when a skewer is inserted into the centre it comes out clean. Once cooked remove from tins and cool on a cooling rack.
3. To decorate: melt the chocolate in a heatproof bowl over a pan of simmering water. Leave until almost melted then remove from the heat and set to one side. When the chocolate has cooled beat with the soft cheese, icing sugar and vanilla essence until all incorporated and smooth. Spread the frosting onto the cup cakes. Finely grate the white chocolate and sprinkle over the cup cakes.
Tagged in Recipes