High Heels Cupcakes

Name: High Heels Cupcakes
Ingredients: 2 oz dark chocolate, roughly chopped; 7 tbsp butter, softened; 1 cup light brown sugar; 2 None large eggs; 3/4 cup self-rising flour, sifted; 2 tbsp cocoa powder, sifted; 1/2 cup ground almonds; 1/2 cup heavy cream; 12 oz white chocolate, roughly chopped; 12 None pink sugar butterflies; 12 None chocolate high-heeled shoes

11 ingredients

4 steps

Ingredients

2 oz dark chocolate, roughly chopped
7 tbsp butter, softened
1 cup light brown sugar
2 None large eggs
3/4 cup self-rising flour, sifted
2 tbsp cocoa powder, sifted
1/2 cup ground almonds
1/2 cup heavy cream
12 oz white chocolate, roughly chopped
12 None pink sugar butterflies
12 None chocolate high-heeled shoes

Directions

1

Preheat oven to 325°F. Line a 12-cup muffin pan with paper liners. Stir dark chocolate and 2/3 cup water in a small saucepan over low heat until smooth. Set aside.
2

Beat butter, sugar and eggs until light and fluffy. Stir in flour and cocoa powder. Fold in ground almonds and warm chocolate mixture. Distribute between paper liners and bake for 25 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3

Meanwhile, to make the white chocolate ganache, bring cream to a boil in a small saucepan. Remove from heat. When bubbles subside, add chocolate and stir until smooth. Cover and let stand for 15 mins, or until ganache is spreadable. Spread over cold cupcakes.
4

Attach sugar butterflies to chocolate shoes with ganache. Position shoes on cakes.