Chocolate Cupcakes

Name: Chocolate Cupcakes
Ingredients: 14 tbsp butter; 6 oz dark chocolate; 1 1/2 cups brown sugar; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 cup cocoa powder; 3/4 cup milk; 2 None eggs; 1 tsp vanilla extract; None None Decoration; 18 oz fondant; 2-3 drops blue food coloring; None None powdered sugar, for dusting; 16 None silver heart sugar decorations

14 ingredients

5 steps

Ingredients

14 tbsp butter
6 oz dark chocolate
1 1/2 cups brown sugar
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 cup cocoa powder
3/4 cup milk
2 None eggs
1 tsp vanilla extract
None None Decoration
18 oz fondant
2-3 drops blue food coloring
None None powdered sugar, for dusting
16 None silver heart sugar decorations

Directions

1

Preheat oven to 325°F. Line 16 recesses of a muffin pan with paper liners.
2

Combine butter, chocolate and brown sugar. Gently heat until melted. Set aside to cool.
3

Meanwhile, sift flour, baking powder, cocoa powder and a pinch of salt into a bowl. Whisk together milk, eggs and vanilla then add to dry ingredients and mix until combined. Distribute between paper liners and bake for 30-35 mins, or until a skewer inserted in the center comes out clean. Transfer to a wire rack to cool completely.
4

Meanwhile, knead 12 oz fondant with food coloring until evenly tinted. On a work surface lightly dusted with powdered sugar, roll out until 1/8 inch thick. Cut out 16 - 3 inch discs. Combine a little powdered sugar and water then use to adhere fondant discs onto cooled cupcakes.
5

Roll out another remaining fondant until 1/8 inch thick. Cut out 16 - 1 inch discs. Place on top of blue fondant and garnish with silver hearts.