Ingredients
Cakes
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1 cup (150g) plain flour
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2 tsp baking powder
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1/2 cup (110g) caster sugar
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100g butter
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2 large eggs
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1 tsp Queen Organic Vanill Bean Paste
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2 tbsp milk
Filling
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1 tsp instant coffee
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1 tsp Queen Coffee Extract
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1/2 cup (125ml) double cream
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150g dark chocolate melts
Topping
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1/2 cup (125ml) mascarpone
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1/2 cup (125ml) double cream
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1 tsp Queen Organic Vanilla Bean Paste
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Cocoa powder, for dusting
Method
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1
Preheat the oven to 180C (fan forced) and line a cupcake tray with 10 paper cases.
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2
Place the flour, baking powder, sugar and butter into a large bowl or stand mixer fitted with the paddle attachment. Beat until the mixture looks like fine bread crumbs
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3
Continue mixing and add in the eggs, beating until the mixture comes together in a thick batter. Add in the vanilla and milk and beat for a final time, just until incorporated.
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4
Distribute the batter evenly between the paper cases. Bake for 20 minutes, or until golden and springing back lightly when touched. Set aside to cool completely.
Method - Filling
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1
To make the filling, place all the ingredients into a small saucepan and heat over a low heat, stirring constantly, until everything is melted and combined. Place in the fridge to chill.
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2
To fill the cupcakes, use a small knife to cut a deep hole into the centre of each – like coring an apple. Discard the removed cake. Fill each cake with a tablespoon of the fudge.
Method - Topping
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1
To make the topping whip together mascarpone and cream until thick and smooth. Slather a generous layer onto each cake, dust lightly with cocoa and serve.
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