Decadent recipe for Double Chocolate Cupcakes, topped with homemade chocolate and coconut truffles
For the cupcake
30ml cocoa powder
5ml baking powder
5ml vanilla essence
100ml STAFFORDS chocolate chips
200ml STAFFORDS dark chocolate disks
80ml cake crumbs
Cocoa powder for rolling
200ml STAFFORDS dark chocolate
Beat the eggs and sugar together until light and fluffy.
Add the flour, cocoa, baking powder and salt, then add the milk oil and vanilla essence.
Mix together until just combined.
Fold in the chocolate chips.
Pour the batter into a lined muffin tray. Bake in a preheated oven of 180 c for 12 to 15 minutes, or until they are cooked through.
Allow to cool. Heat the cream in a small pot until hot but not boiling, remove from the heat, add the chocolate and allow it to melt into the cream, add the cake crumbs and enough coconut to form small balls, roll the balls and then coat in cocoa.
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