Chocolate Hedgehog Cupcakes
For chocolate mud cupcakes
-
165g/6ozs. butter (doesnt matter if its 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.