Chocolate Hedgehog Cupcakes!

Chocolate Hedgehog Cupcakes

For chocolate mud cupcakes

• 165g/6ozs. butter (doesn’t matter if it’s at room temp or not in this recipe)

• 120g/4ozs. dark eating chocolate broken up into pieces

• 1 1/3 cups light brown sugar

• 1 cup water

• 1 cup plain flour

• 1/4 cup cornflour or cornstarch

• 1/2 teaspoon baking powder

• 2 tablespoons cocoa powder

• 1 egg

Chocolate sour cream frosting

• 40g unsalted butter

• 85g dark chocolate, broken into small pieces

• 150g icing sugar

• 1/2 tablespoon golden syrup

• 65 ml sour cream

To decorate:

• 2 Flake bars, chopped into 2cm/1 inch pieces and crumbled up

• Edible eyes (you can buy these or you can make them out of white and chocolate fondant)

Step 1 - Preheat oven to 150c fan forced or 170c non fan forced.

Step 2 - Place butter, chocolate, sugar, the water in small saucepan over low heat until melted and combined. Cool for 15 minutes.

Step 3 - Using a whisk, add flour, cocoa and then egg (at this stage it will look like liquidey dark chocolate ganache). Spoon into patty tins. Bake for 30-35 minutes or until a skewer inserted comes out clean. Cool in tin.

Step 4 - To make the frosting, melt the chocolate and butter in a double boiler or in a microwave. In a food processor, whizz the icing sugar to get rid of any lumps and then add the sour cream, melted chocolate and butter and golden syrup.

Step 5 - Spread over the cupcake generously (you will need it a thickish coating to allow the chocolate to sit up. Refrigerate to make the icing a bit firmer.

Step 6 - Stick the Flake pieces upright in the icing leaving some room for the eyes at the front.